Buffet Receptions

Cocktail Buffet Reception
This level of service is designed to encourage guests to mingle throughout the reception.
The buffet along with the hors d’oeuvres tables are open following the ceremony.
The guests may dine and socialize at their leisure. A combination
of cocktail seating and high voy tables are utilized rather than full seating at larger dinner tables.
The cocktail buffet reception includes China cocktail plates, flat ware and paper napkins
$35 per person

Seated Buffet Reception
This level of service is designed to mimic a seated formality with a served meal.
The guests are offered a variety in buffet style.
A traditional cocktail hour after the ceremony includes hand-passed hors d’oeuvres
and the hors d’oeuvres table followed by a formal meal time during which all guests will be seated.
The seated buffet reception includes China dinner plates on buffet,
flat ware, linen napkins and water glass at each setting
$38 per person

The Hors d’oeuvre Table
Greek Vanilla Yogurt, Granola and Berries

Enhancement Option
For Each Item – Add $4 per person
Shrimp Cocktail, Sauce with Lemon Twist
Salmon Tartare with Sweet Red Onion Crème Fraice

The Hand-Passed Hors d’oeuvres (only for seated reception)
Choice of two

Smoked Salmon, Crostini with Cream Fraiche, Roasted Red Peppers
Garnished with Fresh Dill & Lemon Zest
Warm Brie Tartlet Topped with Tomato Ginger Chutney and Pecans
Mini Chicken & Waffles Stick Topped with Honey Butter & Syrup
Mini Hand-Crafted Cornbread Crab Cakes Topped with Sriracha Remoulade
Chilled Provenanca Vichyssoise or Chilled Gazpacho Soup Sipped
Crab-Stuffed Mushrooms Topped with a Lemon Aioli
Mini Shrimp & Grits Triffle

The Main Buffet
Choice of four

Classic EVE Salad include Mixed Greens, Grape Tomato, Cucumbers and Dried Cranberries
White Balsamic Truffle Oil Sald with Spinach, Strawberries, Pecans and White Raisins
Chilled Roasted Asparagus Drizzled with a Lemon Dill Dressing and Julienne Snow Peas
Quiche Tart with Spinach, Vadalia Onions, Sun-Dried Tomatoes with Goat Cheese
Organic Stone Ground Grits with Parmesan Cheese, Roasted Corn Carmelized Vidallia Onions Hash-browns with Cheese, Sour Cream and Scallions
Baked French Toast Topped with Cinnamon Butter and Cane Sugar
Quiche Lorraine Tart with Applewood Bacon, Swiss and Chives
Seasonal Fruit with Honey-Lime Yogurt