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Plated Dinner Offerings

Entrée with choice of two sides (Starch and or Vegetable) served with Salad and Roll and choice of Dessert.

  • •Pan Fried Fresh Seafood Catch of the Day with Lemon Tarragon Butter Sauce
  • •Salt & Pepper Crusted Tuna Steak covered in a Ginger Cream Sauce topped with Seaweed Salad
  • •Bacon Wrapped Crab Stuffed with Jumbo Shrimp finished in a Lemon Butter Sauce.
  • •Thick Cut Berry Glazed Pan Roasted Frenched Pork Loin Chop
  • •Dual Lump Crab Cakes with Roasted Garlic Tartar Sauce
  • •Herb Grilled Garlic Marinated Chicken Breast finished with a Tarragon Cream Sauce
  • •Seared Sea Scallops finished with an Orange Basil Reduction
  • •Taylor Made Lobster Thermador Baked in the Shell with a Béarnaise Sauce
  • •6 oz Filet Grilled to Medium Rare and served with a Cognac Cream Sauce or Wild Mushroom Demi Glaze


  • •Smoked Gouda Macaroni and Cheese
  • •Baked Potato Gratin
  • •Red Skinned Garlic Mash
  • •Truffled Sweet Potato Mash
  • •Wild Rice Pilaf
  • •Creamy Stone Ground Grits
  • •Spanish Dirty Rice
  • •Baked Potatoes w/Sour Cream
  • •Sage & Rosemary Cornbread Dressing


  • •Squash Medley w/Sweet Peppers and Red Onion
  • •Steamed Asparagus
  • •Ginger & Brown Sugar Glazed Carrots
  • •Roasted Rutabaga w/Green Onions
  • •Sautéed Snow Peas w/Mushrooms
  • •Sautéed Country Style Green Beans
  • •Corn Pudding
  • •Sharp Cheddar Baked Cauliflower
  • •Vegetable Ratatouille
  • •Balsamic Glazed Brussel Sprouts

Plated Luncheon Offerings

  • •Choice of Quiche w/Mixed Green Salad tossed in Balsamic Vinaigrette and garnished with seasonal fruit
  • •Herb Roasted Sliced Pork Loin served with Rice Pilaf, Spicy Collard Greens, and grilled Corn Bread
  • •Assorted Cold Salad Plate Shrimp Salad, Chicken Salad and Rotini Pasta salad served with mixed Green Salad and Seasonal Fruit
  • •Pan Fried Rainbow Trout (when available) Smothered with Caramelized Red Onion seasoned with horseradish and bacon, served over creamy Grits.
  • •Crisp Caesar Salad served with choice of Grilled Chicken Breast, Garlic Grilled Shrimp or Pan Seared Peppered Tuna
  • •Pecan Cream Cheese Stuffed Chicken Breast over Rice Pilaf with Glazed Baby Carrots
  • •Low Country Shrimp and Creamy Stone Ground Grits with Garlic Toast
  • •Crab Cake with Roasted Garlic Tarter Sauce served with Oven Fried New Potatoes and Steamed Asparagus
  • •Taylor Made Fried Chicken and Waffle. Buttermilk Fried Chicken Tender served over a savory Waffle topped with a Maple Bourbon Butter Sauce

Hors D’oeuvres


  • •Fresh Blanched Asparagus Display w/Bacon Aioli and House Made Pickled Red Onion
  • •Brown Sugar Crusted Phyllo Wrapped Baked Brie w/Seasonal Fruit and Assorted Crackers
  • •Toasted Bruschetta w/Mozzarella, Tomato and Fresh Basil topped with an Olive Tapenade
  • •Taylor Made Deviled Eggs w/Caper Garnish
  • •Gazpacho Shooters w/chilled Peeled Shrimp
  • •Miniature Tomato Pies in Phyllo Cups
  • •Extra Large Shrimp Cocktail served over Ice w/Cocktail Sauce and Lemon (locally sourced when available)
  • •Display of Freshly Cut Seasonal Fruit with Gourmet Cheese and Assorted Crackers
  • •Grilled New Zealand Lamb “Lollipops” served with Mint Jelly Mustard for dipping.
  • •Sweet Potato Country Ham Biscuits w/Dijonnaise Sauce
  • •Smoked Salmon Pinwheels (Smoked Salmon, Cream Cheese, Fresh Dill and Spring Mix rolled in Tortilla
  • •Low Country Crab Dip w/Garlic Toast Points
  • •Mini Reuben Sandwiches on Cocktail Pumpernickel
  • •Taylor Made Shrimp and Grits
  • •Finger Sandwiches (Choices Include: Shrimp Salad, Chicken Salad, Pimento Spread and BLT Spread
  • •Vegetable Tortilla Wraps w/Rosemary Aioli, Spring Mix and Pickled Onions
  • •Baked Oysters Joe (our take on Oysters Rockefeller) Select Oysters roasted on the ½ shell w/spicy Collard Greens, Goat Cheese and Cornbread Crumbles
  • •Coca Cola Bar-B-Que Turkey Sliders with Southern Cole Slaw
  • •Cocktail Lump Crab Cakes w/ Roasted Garlic Tartar Sauce. (Recommend preparing on site)
  • •Poke Sashimi- Grade Tuna tossed w/Sesame Oil Scallions, Ginger, and Soy. Served with Crackers.