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Hors d'oeuvres
Petite Crab Cakes/Cajun Remoulade

Smoked Salmon Crostini/Horseradish Cream/Capers

Fresh Tomato Basil Bruschetta

Mediterranean Olive Tapenade Crostini

Gourmet Cheese and Fruit Plate

Butchers Plate/Assorted Cured Meats, Pates, and Condiments

Appetizers

Lump Crab Cakes/Cajun Remoulade/Sauteed Corn Relish

Lobster Ravioli/Savory Lobster Cream Sauce

Soups
Roasted Tomato Basil Soup

Creamy Wild Mushroom and Jumbo Lump Crab Soup

Salads
Mixed Green Salad/Carmelized Pears, Goat Cheese, Smokey Shallot Vinagerette

Classic Ceasar Salad

Fresh Baby Greens/Teardrop Tomatoes, Red Onions, Crumbled
Blue Cheese, Balsamic Vinaigrette

Entrees
Maine Lobster, Shrimp and Scallops over Creamy Local Grits with a Savory
Seafood Sauce

Seared Local Grouper over Asparagus and Leek Risotto topped with Beurre Blanc

Roasted Lamb Loin over Goat Cheese Whipped Potatoes topped with Zinfandel Demi Glace

Glazed Pork Tenderloin over Whipped Sweet Potatoes and Southern Collard Greens

Beef
Filet Mignon
Ny Strip
Ribeye

Sauces
Demi Glace
Bernaise
Bleu Cheese Balsamic Glaze
Green Peppercorn Brandy Sauce
Mushroom Madeira Sauce

Potatoes
Potatoes au Gratin
Whipped Potatoes
Crispy Corn Potato Cake

Veggies
Sauteed Spinach
Sauteed Asparagus
Roated Brussel Sprouts and Carrots
Sauteed Green Beans


Copyright 2009 Rags to Riches Catering: Charleston Chef. All Rights Reserved.