Culinary Creations
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  • Home
  • About
  • Events
  • Menus
    • Hors d’Oeuvres
    • Salads
    • Entrees
    • Buffet Sample Menu
    • Station Sample Menu
    • Family-Style Sample Menu
  • Rates
  • Gallery
  • Contact
  • Entrees
    Breads

    • Assorted corn breads

    • Rosemary and orange zest biscuits

    • Fresh baked breads with olive oils and balsamic

    • Lobster hushpuppies

    Pork and Beef Entrees

    • Five spiced pork tenderloin with a mango chutney

    • House Smoked BBQ pork

    • Pecan Smoked pork tenderloin with a caramelized onion and thyme reduction

    • Corn bread and sage stuffed pork tenderloin

    • Sous vide Pan seared filet mignon with a rosemary compound butter

    • Herb marinated Hanger steak with a roasted pepper demi glace

    • Sous vide rosemary flank steak served with a port wine demi glace

    • Marsala marinated flank steak pan seared with a chimichurri

    • Marsala, honey and madeira marinated elk loin with port wine and bing cherry’s

    Chicken Entrees

    • Roasted Burgaw Farms peanut crusted chicken tender loin with a coconut peanut and green curry

    • Herb crusted chicken tenderloin with a smoked parmesan cream

    • Seared chicken tenderloin with a sage, crispy prosciutto and provolone

    Seafood Entrees

    • Grilled Pancetta wrapped shrimp with a rosemary balsamic reduction

    • Caribbean seasoned grilled Mahi with a pineapple and mango salsa

    • Macadamia crusted Mahi with a lemon basil ginger emulsion

    • Pecan crusted grouper topped with a bourbon butter sauce

    Pastas

    • Vegetable pad Thai with red curry

    • Penne pasta tossed with a seared shitake and madeira cream sauce with shaved parmesan

    • Homemade pasta tossed with a fire roasted tomato, roasted garlic and basil

    • Pan seared gnocchi in a fresh made basil pesto cream

    • Pan seared gnocchi tossed in a brown butter sauce with seared shitake mushrooms and fresh peas

    • Pan seared spaetzli tossed with roasted tomatoes, extra virgin olive oil, spring basil and mozzarella

    Vegetables

    • Grilled zucchini, yellow squash, sautéed assorted peppers, white asparagus and sautéed haricot verts wrapped with grilled leeks

    • Sautéed seasonal vegetables of assorted color peppers, carrots, asparagus, fava beans, roasted corn and haricot verts

    • Grilled asparagus with shave pecorino cheese

    • Grilled assorted vegetable platter

    Starches

    • Risotto with parmesan and lemon zest

    • Mash potato station with shredded cheddar, apple smoked bacon, sour cream and scallions

    • Mashed rutabagas with whipper mascarpone

    • Stone ground creamy grits with charred corn and peppers and natural jue

    • Parmesan and roasted garlic baby creamer roasted fingerling potatoes with caramelize shallots

    • Toasted Basmati rice

    • Mash sweet potatoes with toasted pecans and honey butter

    Small Bites

    • Macadamia crusted grouper served in bamboo cones over mix greens topped with a ginger and basil emulsion

    • BBQ pork in mini mason jars with toasted corn bread and citrus slaw

    • Yellow fin tuna tartar in edible spoons with a fire roasted tomato spiced aioli

    • Stone ground creamy grits topped with a smoked Tasso and parmesan sauce in cassoulets

    • Deconstructed beef wellington

    • Halloumi Fries with yogurt sauce, pomegranate seeds, chili flacks and parsley

    • Spiced skewered shrimp with a lemon aioli

CULINARY CREATIONS 2019 | All RIGHTS RESERVED.

DEVELOPED BY BARTON WEB DESIGNS