Finz menu

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FINZ BAR & GRILL C A T E R I N G In keeping with our philosophy that each client and event we cater is unique and deserving of special attention, we do not quote prices on menus. Instead, we prefer to treat your event as an exclusive celebration, while your taste selections and requirements are of our utmost priority. Send us your customized menu, or pick from one of our pre-built menus, and we will contact you with a complete quote. Or you can just leave it to us. We will create a specialized menu to best compliment your event, appetite, and budget. We are able to cater any size event and any format, from office lunches to weddings. We offer delicious food and will treat your event like our own, guaranteeing that your guests will love the food and you’ll have a great time at your event!

Chef Chad Shores • Graduated from Johnson and Wales in 1995 • Advanced from Sous Chef, Executive Chef, to General Manager at One Eyed Parrot shortly after graduation • Sous Chef at 82 Queen • Executive Chef at Mint Juleps • Executive Chef at The Mills House with 7 food outlets for 4 years • Partnered in the opening of Diana’s Restaurant and Cafe’ Cafe’ • Executive Chef and owner of Finz Bar and Grill for 6 years • Published in Food and Wine Magazine & Southern Living Magazine Chad Shores, Executive Chef & Owner cshores4@hotmail.com 843-343-6891

Mary Schultz, Catering Sales mmschultz@me.com 843-276-2067

www.finzbar.com 404 W Coleman Boulevard, Mount Pleasant, SC 29464

Corporate Lunches Hot Buffets Menu 1: Mixed Greens Salad – shredded cheeses, tomato, cucumber, spring mix, ranch and balsamic vinaigrette dressing

Shrimp and Grits – jumbo shrimp with bacon, tomato and scallions in a rich cream sauce served with yellow stone ground grits Chicken Alfredo – grilled chicken breast atop penne pasta with alfredo sauce toasted garlic bread

Menu 2: Mixed Greens Salad – shredded cheeses, tomato, cucumber, spring mix, ranch and balsamic vinaigrette dressing

Sliced Beef Tenderloin – smothered with onions and mushrooms in brown gravy Seafood Paella – sautéed shrimp, scallops, green beans and scallions with yellow saffron rice

Menu 3: Mixed Greens Salad – shredded cheeses, tomato, cucumber, spring mix, ranch and balsamic vinaigrette dressing

Pasta Primavera – sautéed fresh seasonal vegetables in a garlic white wine sauce with penne pasta (add shrimp and scallops for an additional $2 per person) Sautéed Green Beans Dinner Rolls and Butter

Menu 4: Mixed Greens Salad – shredded cheeses, tomato, cucumber, spring mix, ranch and balsamic vinaigrette dressing

Hungarian Goulash- ground beef, tomato, peppers and onions with macaroni noodles and cheese Toasted Garlic Bread

Menu 5: (suitable for large gatherings of 500 people or more as well) Mixed Greens Salad – shredded cheeses, tomato, cucumber, spring mix, ranch and balsamic vinaigrette dressing Pulled Pork BBQ – with brioche buns, mustard, tomato and vinegar base BBQ sauces Southern Cole Slaw Collard Greens

Desserts: (you may add one choice of the desserts below to your menu) Assorted Cookies, Pecan Pie Squares, Key Lime Pie Wedges

Corporate Lunches Cold Cuts Trays Menu 1: Meat Selections- smoked turkey, roast beef, black forest ham Cheese Selections- provolone, cheddar, swiss, and mozzarella Bread Selections – white, wheat, rye Assorted Chips, Blue Cheese Slaw, Fresh Fruit

* All sandwich trays served with lettuce, tomato, onion, mayonnaise and mustard * Menu 2: ½ Sandwich and Cup of Soup Meat Selections – smoked turkey, roast beef, black forest ham Cheese Selections – provolone, cheddar, swiss, mozzarella Bread Selections – white, wheat, rye Assorted Chips, Blue Cheese Slaw, or Fresh Fruit

* All sandwich trays served with lettuce, tomato, onion, mayonnaise and mustard * Soups: Broccoli Cheese, She Crab, Tomato Mozzarella

Dinner Buffets Shem Creek Dinner Appetizers: Jumbo Cocktail Shrimp Blue Crab Dip Fresh Seasonal Fruit Display

Main Course: Caesar Salad Carved Prime Rib of Beef – w/ au jus, and horseradish cream and dinner rolls Shrimp and Stone Ground Grits Smashed Red Bliss Potatoes Sautéed Fresh Seasonal Vegetables Choice of Dessert

Charleston Peninsula Dinner Appetizers: Smoked Salmon Mirror Pimento Cheese – w/ chesapeake seasoned pork rinds Fresh Seasonal Vegetable Display

Main Course: Mixed Greens Salad – shredded cheeses, tomato, cucumber, spring mix, ranch and balsamic vinaigrette dressing Carved Roasted Pork Loin – w/ citrus chutney and miniature yeast rolls Seafood Primavera – garlic sautéed shrimp, scallops and seasonal vegetables in a white wine butter sauce over linguine Green Beans Almandine Yellow Saffron Rice Choice of Dessert

Dinner Buffets Fort Moultrie Buffet Dinner Appetizers: Sashimi Tuna Mirror Blackened Beef Tenderloin Assorted Cheese Platter

Main Course: Spinach Salad – w/ hot bacon dressing Grilled Chicken Breast – w/ sweet chili sauce Dolphin and Blue Crab Hash – grilled dolphin fillet over blue crab hash finished with roasted tomato vinaigrette Stewed Okra and Tomatoes Smoked Gouda Macaroni and Cheese Choice of Dessert

Desserts: Key Lime Squares Pecan Pie Charleston Cheese Cake Triple Chocolate Cake

* Note: We are happy to mix and match items based upon your specific needs *

Receptions

Charleston Harbor Reception Assorted Cheese Display Sashimi Tuna Mirror – w/ wasabi aioli Carved Beef Tenderloin – w/ au jus and dinner rolls Vegetable Spring Rolls Chicken Quesadillas

Ashley River Reception Fresh Vegetable Display Assorted Smoked Chicken Wings Smoked Salmon Mirror Blackened Beef Tips Penne Pasta Shellfish Primavera

Cooper River Reception Fresh Seasonal Fruit Display Jumbo Shrimp Cocktail Carved Top Round Pimento Cheese and Chesapeake Pork Rinds Artichoke Spinach Dip

Backyard Cookouts

The items listed immediately below are presented on our smoker, steamed or boiled on premise

Whole Smoked Pig Lowcountry Boil Hamburgers and Hot Dogs Oyster Roast Boston Butts

Sides: Collard Greens Yellow Saffron Rice Black Beans Okra and Tomatoes Mac-n-Cheese Smashed Red Bliss Potatoes SautĂŠed Fresh Vegetables Yellow Stone Ground Grits Hand Cut Chips Baked Beans