PA S S E D H O R S D ’O E U V R E S
Hot Canapes Apple and Blue Cheese en Phyllo 6 per piece
Cleaver-Chopped Chicken with Melted White Cheddar Mini Sandwich 7 per piece
Crab Beignets with Lemon Aioli 7 per piece
Grit Cake with Cajun Shrimp 8 per piece
Mini Crab Cake with Spicy Rémoulade 7 per piece
Chicken and Waffle Bites 9 per piece
Filet Wellington with Black Pepper Demi-Glace 9 per piece
Pork Belly with Pickled Onion and Dijon Aioli on a Wonton 7 per piece
Fried Oysters with a Creole Mustard Hollandaise 7 per piece Tempura Shrimp with Sweet Chili Sauce 8 per piece Fried Goat Cheese with Red Pepper and Apricot 6 per piece Tomato Tart with Feta and Oregano 5 per piece Fried Green Tomato with Pimento Cheese 6 per piece
Duck Confit Blini, Chive Crème Fraiche, Radish 8 per piece Pimiento Cheese and Smoked Bacon Tart 6 per piece Collard Green Hushpuppies with Creole Aioli 5 per piece
D I S P L AY S
European Selection of Cheeses and Charcuterie including Finocchiona, Speck, Artisan salami, pate, Drunken Goat cheese, Clemson Blue cheese, Brie en croute with French Baguette 24 per guest Petite Savory Pies: Shepard’s Pie, Turkey and Cranberry Pot Pie, Eggnog Quiche, Tomato and Goat Cheese Pie 24 per guest Grilled Vegetables with Hummus, Tzatziki, and Pita Chips 22 per guest
H OT EL B EN N E T T
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