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| Hors d'Oeuvres Passed Butler-style by Uniformed Wait Staff • Fresh Charleston lump crab cakes with Creole remoulade sauce • Aunt Lou-Lou's cheddar cheese straws • Cremini mushrooms stuffed with Smithfield country ham & duxelle of wild mushrooms
Buffet To be Draped in Exquisite Linens • Four Tier Wedding Cake • Charleston Rock Shrimp sautéed with barbeque dry seasonings served over stone ground white cheddar cheese grits • Georgia Brown Salad of romaine, mesclun, roasted pecans, bleu cheese, apple smoked bacon, slices granny smith apples tossed with an apple cider vinaigrette • Grilled Chicken Breast Brochette with maple pecan glaze • Fresh oven roasted asparagus, grilled Portobello mushrooms, roasted red & yellow bell peppers tossed with a balsamic glaze |
and Tag pasta served with marinara, alfredo & pesto sauces with parmesan cheese and fresh basil • Hand picked fresh fruit platter served with mascarpone sauce • Carving Station: Black Angus Beef Tenderloin grilled to perfection and served with yeast rolls, corn muffins, parker house rolls, horseradish cream and Dijon mustard, carved by a chef wearing a white toque |
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| Website Services by Integrated MediaWorks - Content © 2008 - Rafeedie's Catering & Events | ||||||
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