Serrano Wrapped Melon
Spanish ham, honey yogurt, mint syrup

JThomas Crab Cakes
Claw & Lump crab meat, citrus aioli

Shrimp –n- Grits
Stone ground grits, split shrimp, shrimp gravy, Andouille sausage

Caprese Lolli-Pops
Hand-pulled mozzarella, marinated san marzano tomatoes, basil oil, balsamic reduction

Stuffed Mushrooms
Roasted baby bella mushrooms, house made herbed cheese

Boursin Cheese Stuffed Strawberries
Homemade boursin cheese, balsamic, mint syrup

Deviled Quail Eggs
Georgia quail eggs, crème friache, smoked paprika oil

Duck Confit Canapé
Pulled duck leg, orange bbq reduction

BBQ Shrimp
Honey bbq, thick cut bacon

Crab Dip
Lump crab meat, scallion cream cheese, herb pita points

Pork or Beef Cheeks w/corn relish
Charred Creamed Corn , natural reduction

Rehearsal Dinner Tasting Menus

3 Courses paired with wine

5 Courses paired with wine

7 Courses paired with wine

10 Courses paired with wine

BBQ Dinner
*Includes 2 proteins and 2 sides
Smoked Pulled Pork and Chicken
Brunswick Stew
Southern Potato Salad
Green Beans
Mac n Cheese
Collard Greens
Cole Slaw

Low Country Boil
Wild Georgia Shrimp
Red New Potatoes
Smoked Andouille Sausage
Yellow Sweet Corn
Creamy Blue Crab Dip

Seated Steak Dinner
Choice of Rib Eye, NY Strip or Filet
Loaded Baked Potato
Green Beans

*all rehearsal dinners must be a minimum of 25 guest

PASSED APPETIZERS
Fried Green Tomatoes
Hand-pulled mozzarella, balsamic reduction, basil oil

Boursin Cheese Stuffed Mushrooms
Homemade boursin cheese, roasted baby bella mushrooms, red wine reduction

JThomas Crab Cakes
Claw & Lump Meat, citrus aioli

SALAD COURSE
Grilled Caesar
Grilled & Chilled romaine, roasted mushrooms, parmesan, Greek garlic croutons

ENTREE COURSE
Bone-in Filet
Char-grilled bone-in filet, carrot ginger puree, truffle & caramelized onion potato, fire roasted asparagus, truffle butter, veal demi glace

Chicken
Pan seared springer mountain chicken breast, confit thigh, truffle mac –n- cheese, melted spinach, crispy onions, truffle honey

Pasta
Gourmet mixed mushrooms, roasted garlic cream, fine herbs

APPETIZERS
(Choose 2)
Crab Cakes with citrus aioli
Spring Rolls with sweet chili garlic
Meat and cheese Board
Boursin Cheese Stuffed Mushrooms with red wine syrup
Pork Cheeks with corn relish
Deviled Quail Eggs with basil & smoked paprika oil
Prosciutto Wrapped Melon with vanilla honey yogurt & mint syrup
Lamb, Chicken, Beef or Pork Satay

MAIN ENTREE STATIONS
Prime Rib Carving Station
Oven Roasted Rib Roast with natural au jus & creamy horseradish sauce

 Grilled Chicken Breast
Rosemary, Apple Cider Reduction

Roasted Pork Loin
Whole roasted pork loin with peach and pineapple chutney

SIDES
(Choose 3)
Truffle, Garlic or Thyme Whipped Potatoes
Green Beans
Honey & Orange Glazed Carrots
Mac n Cheese
Broccoli or Squash Casserole
Vegetable Medley
Saffron Rice Pilaf
Cracked New Potatoes
Steamed Broccoli
Braised Collard Greens
Okra ‘n’ Tomatoes
Potato Au Gratin

 Salad Basket (Mixed Greens, Spinach or Romaine) with two dressings of choice

Buttered Dinner Rolls

*All Buffets include unsweet tea, sweet tea and water

APPETIZERS
(Choose 2)
Country Deviled Eggs
Local farm egg, smoked paprika & chive oil

Fried May River Oyster Canapé
Local May River Oysters, Savannah Red Rice, Sweet Corn Custard

Mini Country Fried Steak Biscuits
Cubed Strip Steak, Scratch Southern Biscuit, Peppercorn Country Gravy

Lowcountry Pulled Pork Canapé
Carolina Glazed Pork Shoulder, Green Tomato, Jalapeno Cornbread

MAIN
Fried Chicken A la Carte
Springer Mountain Eight Cut Chicken, Butter Milk Batter

JThomas Shrimp ~n~ Grits
Chorizo & Tasso Hams, Caramelized Peppers & Onions, Stone Ground Grits

Roasted Prime Ribeye
Select Prime Rib, Fine Herbs, Creamy Horsey Sauce

Char Grilled Pork Tenderloin
Pork Tenderloin, Apples 3 Ways

SIDES
(Choose 3)
Smoked Gouda & Truffled Mac n Cheese
Braised Collard Greens
Stewed Okra n Tomatoes
Whipped Potatoes with Gravy
Savannah Red Rice
Hop ‘n’ John
Fried Okra
Lima Beans
Green Beans

Salad Basket (Mixed Greens, Spinach or Romaine) with two dressings of choice

Choice of Jalapeno Cornbread or Cheddar Green Onion Biscuits

*All Buffets include unsweet tea, sweet tea and water

AMUSE
Southern Deviled Quail Egg
Local Georgia Quail Egg, Smoked Paprika Oil, Crème Fraiche, Basil Oil

FIRST COURSE
Fried Green Tomatoes
Fire Roasted Peach ~n~ Vidalia Onion Jam, Balsamic Redux

SECOND COURSE
Chilled Ahi Tuna
Five Gang Spice, Avocado Pudding, Heirloom Tomato Salad, Chili Garlic

THIRD COURSE
Pan Seared Sea Scallop
Corn Machux, Cauliflower Puree, Basil Oil

INTERMEZZO
Grey Goose Citron Sorbet

FOURTH COURSE
Pan Roasted Duck Breast
Hudson Valley Duck Breast, Duck Confit Risotto, Spinach, Apple Caramel Gastrique, Foie Gras

FIFTH COURSE
Blue Water Black Grouper
Seared Grouper, Lobster Mash Potatoes, Charred Asparagus, Vanilla Butter, Truffle Honey

SIXTH COURSE
Braised Beef Short Rib
24hr Braised Short Rib, Cream Corn, Anson Mills Polenta, Haricot Vert, Veal Demi

AMUSE
Southern Deviled Quail Egg
Crème fraiche, chive & smoked paprika oil

FIRST COURSE
Lobster Tomato Salad
Claw Meat, Baby Summer Tomatoes, Herb Crostini

SECOND COURSE
Crab Trio
Crab & Corn Fritter, Savannah Crab Cake, BBQ Blue Crab Claws

THIRD COURSE
Scallop
Cauliflower, Fungi, Balsamic Redux, Basil

INTERMEZZO
Chardonnay Sorbet

FOURTH COURSE
Fish
Local Catch, Lobster Risotto, Vanilla Butter

FIFTH COURSE
Pork
Rosemary Rub, Tomato Broth, Cheesy Grits, Seasonal Succotash

SIXTH COURSE
Meat & Potatoes
Roasted Strip Loin, Truffle Potato, Carrot Pudding, Cabernet Redux

SEVENTH COURSE
Chocolate Cake
Fresh Berries, Caramel, Ice Cream