Passed Hors d'oeuvres

Chef recommends a minimum of 4 passed hors d'oeuvres with an equal mix of hot and cold selections for your event reception.
Selection(s) will be priced 1.5 pieces per item per guest. Additional staffing & production fees apply.



Caprese Skewer fresh mozzarella, seasonal tomato, housemade basil oil & housemade balsamic salt (C) GF
Petite Pullman Grilled Tillamook Cheddar Cheese (H)
Silver Dollar Shroom with pimento cheese (C) GF
Carolina Sushi cucumber slice, Charleston gold rice, pickled mango, avocado, toasted sesame & wasabi (C) GF
Brie Tart with amaretto, walnuts & brown sugar (H)
Thai Cucumber "Spi" Roll with chili lime vinaigrette (C) GF
Mac & Cheese Bites choice of Tillamook Yellow Cheddar or Fontina (H) *Served with bamboo fork
Fried Green Tomato Wedge with pimento cheese (H)
Parmesan Square (H)
Mini Tomato Pie (H)
Veggie Egg Roll with spicy mustard sauce (H)
Sweet Potato Latke with crème fraiche & Du Puy lentil caviar (H)
Yukon Gold Hand-Cut Chip with goat cheese & edamamus with watermelon radish spear (C)
Zucchini Lasagna Bite ricotta, parmesan, mozzarella, marinara (H) *Served with bamboo fork


Pecan Wood Smoked Bacon-Wrapped Scallop (H) GF
Brussels Sprout Scallop Mousseline with bacon dust (C) GF
Jerk Mahi Bite atop plantain chip with mango salsa (H) GF
Tuna Tartare atop sesame flatbread cracker with avocado cream (C)
Cajun Spiced Tuna skewered with fresh pineapple OR watermelon (C) GF
Papaya Wrapped with Dill-Dusted Gravlox of Salmon (C) GF
"The Royal George" seasonal white fish with dollop of malt vinegar tartar sauce atop Yukon Gold crisp (H)
Petite Crab Cake with pre-selected choice of remoulade OR scuppernong 5-pepper jam (H) *2.5 pieces/guest
Open-Faced Crab Rangoon (H)
Herb-Marinated Shrimp wrapped in snow pea pods (C)
Coconut Fried Shrimp with orange marmalade (H)
Shrimp & Grit Sushi with wakame collards & spicy tasso mayo (C)
Cheddar & Bacon Grit Cake topped with shrimp, tasso gravy & chive spear (H)
Shrimp-Corn Fritter with green tomato chutney & avocado relish (H)
Shrimp Egg Roll with spicy sweet potato mustard (H)
Fried Oyster on buttery cracker with tartar sauce (H)
Housemade Ceviche in hand cut yellow tortilla scoop

*pre-selected choice of coconut scallop ceviche, ceviche verde with snapper, shrimp ceviche with mango


Chicken Oscar asparagus, crab, hollandaise (H) *Served with bamboo fork
Smoked Chicken with olive & artichoke tapenade served in phyllo cup (C)
Grilled Chicken Satay with peanut OR chili-lime sauce (H) GF
Chicken Waldorf Lettuce Cup with celery, toasted walnuts, red grapes & tarragon mayo (C) GF
Buttermilk Fried Chicken Satay with red eye gravy (H)
Down South Egg Roll roasted chicken, collards & tasso ham with peach chutney (H)
Fried Chicken & Waffles with Vermont maple syrup (H)
Pecan-Crusted Chicken Bite with bourbon sweet potato mustard (H)
Open-Faced Mini Chicken Pot Pie (H)


Braised Short Rib atop polenta cake with tomato jam (H)
Peppered Beef Carpaccio Skewer with arugula pesto & grated Parmesan (C) GF
Skewers of Flank Steak with a blue cheese mousse & chopped chives (C)
Spicy Thai Beef Lettuce Cup Bibb & garlic chili lime dressing (C) GF
Deconstructed Miniature Beef Wellington with a wild mushroom duxelle (H) *Served on spoon
Teriyaki-Glazed Sirloin Roulade with julienne carrots, scallions & cucumbers (C) GF
Herbed Boursin Crostini with Thinly Sliced Rare Beef with cracked black pepper & microgreen (C)
Sirloin & Rice Stuffed Peppadew (H) GF


24-Hour Smoked Pork Belly atop sweet potato & beet hash brown (H)
Peanut Tuille with BBQ Pork Rillette and shallot pickles (C) GF
Rigatoni Bite ricotta, Italian sausage, parmesan, mozzarella, marinara (H) *Served on bamboo fork
BL-FGT fried green tomato, iceberg chiffonade with bacon marmalade (H)
Hamby's Scratch-Made Biscuits with Carolina pit ham (choice of sweet potato or regular) (H)
Grilled Asparagus Tip wrapped in crisp prosciutto, sea salt & pepper (C) GF
Phyllo Cup with sautéed spinach & onions, feta, fresh tomatoes & crisp prosciutto (H)
Grilled Pork Tenderloin Crostini with artichoke relish (C)
Mini Corndog with spicy mustard & ketchup (H)
Thai Pork Roulade with mango pepper salsa (C)
Gnocchi Saltimbocca prosciutto wrapped with fresh sage & shaved provolone (H)
Antipasto Skewer half cherry tomato, black olive, salami, pepperoncini, mozzarella (C)


Manchester Farms Quail atop hoecake with dried cherry chutney (H)
Rillette of Duck Confit atop Cabernet-poached apple with leek frizzles (C) GF
Lamb Lollipop with mint pesto (H) GF
Venison in a Blanket with cabernet mustard (H)