Seated Buffet

Our seated dinner consists of the following hor d’oeuvres, choice of two entree items, one salad, three starch & vegetable items plus two display items. Carving station options are also available. Below is a sample of our menu.

Passed Hors D’Oeuvres:Olde Towne Catering Menu

  • Charleston-style crab cakes with grilled corn relish
  • Sea scallops wrapped in smoked salmon with a citrus-ginger glaze
  • Smoked salmon rosettes with chive cream cheese
  • Caviar new potatoes with dill cream
  • Mini grilled cheese sandwiches with a gorgonzola-tomato fondue
  • Assorted seasonal canapés
  • Mini muffuletta pinwheels with a Creole dipping sauce
  • Assorted Brochette topped with tomatoes & olives, blue cheese and pears, and pesto and goat cheese
  • Prosciutto wrapped grilled asparagus spears with a red pepper dipping sauce
  • Vegetable spring rolls with sweet and sour dipping sauce

Entree Items:

  • Grilled breast of chicken supreme with rosemary demi-glace
  • Boneless chicken breast in Marsala sauce
  • Thinly sliced beef London broil with a hunter sauce
  • Buttermilk breaded chicken tenders with honey mustard or barbecue sauce
  • Crab stuffed grouper with a white wine butter sauce
  • Pan-seared grouper with a tomato-basil butter sauce
  • Seared salmon with a fresh dill cream sauce
  • Grilled mahi-mahi with a mango salsa
  • Blackened pork tenderloin with a balsamic onion relish
  • Herb slow roasted pork loin with a bourbon-pepper sauce
  • Pirogues with slow roasted summer vegetables
  • Penne pasta with vodka sauce, mushrooms, peppers and onions