with pickled vegetables, yellow miso aioli

pan seared sea bass, butter poached shrimp and seared diver scallop, with crispy chick peas and saffron aioli

rich vanilla bean custard, topped with a contrasting layer of caramelized sugar, accented with seasonal berries

saffron rice, combined with cured chorizo, shrimp, artichoke hearts, tomato butter, charred shishito peppers

Rappahannock Oyster, Alabama white bbq, charred okra

Guests experienced “Dragon’s Breath” after sampling these frozen treats

Anson Mills polenta cakes, grilled asparagus, demi glace

spiced, steamed, and peeled, with lemon wedges

lemon macaron

a modern twist on a traditional Moscow Mule

fresh bananas layered with vanilla wafers, banana pudding and topped with whipped cream, martini stems

sauté of sweet corn, bouillabaisse broth, heirloom red bliss potatoes

balsamic marinated South Carolina peaches, fresh basil, corn salad

a healthy alternative to traditional desserts, these yogurt parfaits were prepared with house made granola, sweetened greek yogurt, and seasonal berries

a popular trend in cocktail style events, guests enjoyed small plates or tapas style cuisine created by our culinary team.

philanthropic event where our culinary team was challenged to create modern twists on traditional foods.

almond sponge cake, espresso butter cream, cocoa nibs, orange chip, apricot coulis

traditional hamachi crudo, ginger wasabi dippin’ dots, prepared table side

feuilletine crunch, salted caramel, fleur de sel

Guests experienced hundreds of miniature desserts from our 16’ long serpentine tasting wall

a great alternative for a casual event with a southern flair

using hidden magnets, guests enjoyed appetizers floating in thin air at this corporate reception

candy striped beets, celery bavarois, yuzu gelée,

with neon cream fillings for corporate themed event

Guests experienced hundreds of miniature desserts from our 16’ long serpentine tasting wall