Seated Served Selections

Accompanied by Signature Hamby Bread & Butter Service (French Baguette, Multi-Grain Loaf, Oatmeal Raisin Almond Crisp)
Ask your Event Producer for assistance in developing your Seated Served event menu. Additional staffing & production fees apply.

 

Plated Appetizer Selections

Burrata with Heirloom Tomato Melange arugula, balsamic salt, EVOO & grilled crostini
Shrimp & Gullah Grits with tasso gravy, crisp bacon, shaved cheddar & scallions
Crab Cakes pan-seared with Lowcountry ratatouille
Braised Pork Belly salad of fennel & tart apple, carrot puree
Smoked Bison Brisket atop cider, bourbon & molasses BBQ smear with *micro slaw & Asher blue cheese grit cake
*micro collards, carrots & cabbage
Crab Timbale couscous, diced tomato, sliced avocado & frisee lettuce
Lobster Lasagna creamed corn & fennel
Housemade *Ceviche with hand cut plantain chip
*pre-selected choice of coconut scallop ceviche, ceviche verde with snapper, shrimp ceviche with mango

Plated Soup Selections

Roasted Tomato Basil Bisque
Vidalia Onion
Corn Bisque with Crisp Prosciutto
Hamby She-Crab
Trio of Vichyssoise Shooters
traditional white, Yukon Gold, purple potato with gaufrettes
Chilled Gazpacho
Chilled Gingered Carrot "Shake" with fennel espuma
Chilled Avocado with Chili Lime Pepitas

Plated Salad Selections

Garden baby spinach, Boston Bibb & frisee lettuces, cucumber, carrots, cherry tomatoes & green goddess dressing
Hamby Signature baby spinach, Boston Bibb & frisee lettuces, strawberries, blue cheese crumbles, candied pecans, Old Colony Bakery cream bread croutons & champagne vinaigrette
Greek romaine, sweet bell peppers, kalamata olives, feta, tomatoes, cucumber, red onion & herbed vinaigrette
Arugula & Spinach crisp prosciutto, hard-boiled egg, shaved fennel, cremini mushroom,
Gorgonzola & warm aged Balsamic vinaigrette
Hearts of Romaine tomatoes, shaved Parmesan, garlic cream bread croutons & classic Caesar dressing

Entrée Seafood Selections

Seafood Availability Based on Seasonality

Seared Grouper
Grilled Broccolini on Bed of Shaved Fennel, Orange & Grapefruit Sections with Balsamic-Lemon Vinaigrette

Grilled Wreckfish
Over Cannellini Bean Ragout with Braised Fennel & Basil Oil

Seared Wild Striped Bass
Finished with Saffron Broth & Chive Oil
Gnocchi & Mepkin Abbey Oyster Mushrooms, Ribbons of Asparagus & Micro Fennel

Seared Scallops
Swiss Chard & Kale Quinoa Salad with Golden Raisins & Honey Cabernet Vinaigrette

Shrimp & Gullah Grits
with Tasso Gravy, Crisp Bacon, Shaved Cheddar & Scallions

Crab Cakes
Salad of Bibb & Frisee with Teardrop Tomatoes & Pommery Vinaigrette
Sea Salt & Cracked Black Pepper Pommes Frites
Lemon Aioli

Entrée Beef Selections

Due to Heath Safety Guidelines, Chef Recommends Beef Selections be Served Medium Rare+

Grilled Filet of Beef
Sautéed Broccolini, Baby Carrots, Garlic Mashed Potatoes & Port Demi Glace

Grilled New York Strip
Creamed Spinach, Rosti Potato & Worchestershire Compound Butter

Braised Short Rib
Creamy Buttermilk Stone-Ground Grits & Root Vegetables

Entrée Game Selections

Osso Buco
Tomato, Carrot & White Wine Sauce with Parsnip Mashed Potatoes & Brussels Sprout Petals

Lamb en Chemise
Split Creek Farm Goat Cheese, Pine Nuts, Baby Malabar Spinach & Rosemary Jus

Charleston Plantation Tea-Smoked Duck Breast
Sweet Potato Flan with Cress Salad, Verjus & Pickled Cranberries

Entrée Chicken Selections

Chicken Picatta
Caper Mashed Potatoes & Broccoli Rabe

Pan-Seared Chicken
Mepkin Abbey Shitake Mushrooms & Fava Beans
Tarragon Butter

Lowcountry Chicken Saltimbocca
Cornmeal Dusted & Pan-Fried topped with Shaved Country Ham, Local Cheese & Marsala Sauce
Grilled Grit Cake & Collard Greens

Pecan-Encrusted Breast of Chicken
Field Pea Succotash & Bourbon Beurre Blanc

Entrée Pork Selections

Stuffed Pork Chop
Caramelized Apples, Finocchio, Blue Cheese & Cornbread (Stuffing)
Caraway Kraut with Braised Red Cabbage
Fennel Jus

Roasted Loin of Pork
Fig, Poblano & Pepitas with Pomegranate Glaze
Wilted Malabar Spinach & Leeks

Pork Ragu
Pappardelle, Fresh Grated Grana Padano, EVOO

Entrée Vegetarian Selections

English Pea Ravioli
Finished with Saffron Broth & Chive Oil
Gnocchi & Mepkin Abbey Oyster Mushrooms & Ribbons of Asparagus

Black-Eyed Pea Cake
Scuppernong 5-Pepper Jam
Salad of Bibb & Frisee with Red & Yellow Grape Tomatoes and Grain Mustard Vinaigrette

Brie & Leek Tart
Frisse, Sundried Cherry & Kumquat Compote, Pistachio Oil

Dual Entrée Selections

Grilled Filet of Beef & Crab Cake
Baby Carrots & Blanched Asparagus
Port Wine Demi Glace, Lemon Aioli

Pan-Seared Chicken & Seared Grouper
Mashed Potato & Haricot Verts
Rosemary Jus, Lemon Beurre Blanc

Plated Dessert Selections

Praline Cups with fresh berries & white chocolate mousse
Strawberry Rhubarb Pavlova
Molten Lava Cake with a caramel drizzle
Mint Chocolate Pots de Crème with whipped cream, chocolate shavings, fresh mint & raspberries
Strawberry Shortcake savrin of angel food cake with macerated strawberries & sweet vanilla whipped cream
Apple Tarte Tatin with cinnamon crème anglaise
Individual Peach Cobbler with vanilla bean ice cream
New York Cheesecake
Pineapple Upside Down Cake with caramel ice cream
Classic Crème Brulee
Firefly Carolina Gold Rice Pudding with Benne Wafer crumbles