Stationary and/or Passed Hors D’oeuvres
Tortilla Chips, Salsa, Guacamole and Sour Cream
Mini Shots of Gazpacho with Cucumber Dill Spears
Vidalia Onion Fritters with Pineapple Salsa
BUFFET DINNER
BBQ Beef Ribs
BBQ Baby Back Ribs
Spicy Pulled Pork
(House Made Bulky Rolls)
Basil Pesto Pasta Salad with Artichoke Hearts, Sun Dried Tomatoes, Olives and Whole Roasted Pine Nuts
Snap and Snow Pea Salad with Grilled Orange Sections
Mint Vinaigrette
Grilled Corn On The Cob
Sweet Cream Butter
Sweet Potato Salad with English Cucumbers & Ginger Vinaigrette
Traditional Style Coleslaw with Raisins
Salad of Spinach and Dandelion Greens with Fresh Assorted Seasonal Vegetables
Honey Corn Bread
Sweet Cream Butter
DESSERT
Seasonal Fruit Shortcake with Orange Biscuits and Chantilly
Double Fudge Brownie Sundaes with Strawberry Sauce