Sample Wedding Menu

Robert Carter Wedding
Executive Chef of Peninsula Grill
June 17, 2000

PASSED HORS D'OEURVES

Hickory Smoked Atlantic Salmon
served on Buttermilk-Herb Pancakes with Candied Lime and Cavier

Tomato, Collard Green and Clemson Blue Cheese Bouchee
with Blackberry Compote

Slow Roasted New Potatoes
stuffed with Country Ham Mascarpone Mousse and Chives

Seared Duck Breast
with Carolina Goat Cheese and Vidalia Onion Chow Chow

Morel and White Truffle Stuffed Quail Eggs

BREAD, CHEESE AND PATE DISPLAY

Fois Gras & Toasted pecan Pate, Smoked Chicken and Chive Pate
LowCountry Seafood & Roasted pepper Terrine, Artichoke & Asparagus Terrine.
All presented with breads, rolls, cheese olives and crudite.

COLD SALADS

Spicy Seared Shrimp, Tasso and Tortellini Salad
with Honey-Peach Lime Vinaigrette

Duck Confit, Caramelized pecans, Wine Rip Tomatoes & Baby Arugula Salad
with a Port Wine Vinaigrette and Corn Crepe Confetti

Seasonal Fruit Salad
with Grand Marnier Vinaigrette and Caramel Clebber Cream


ENTREES

Grilled Atlantic Salmon
with Tupelo Honey-Ginger Glaze and Sambal Asian Stir Fry

Grilled Free Range Chicken Fricasse
with Country Sausage-Butter Bean Succotash

Wadmalaw Island Field Medley Spinach
Summer Squash, Red Peppers & Tomatoes & Roasted Garlic Asiago Cream

CHEF CARVING STATION

Filet Angus Beef Tenderloin
with Parmesan Truffle Butter, Cognac Roasted Vidalia Hollandaise
and Green Peppercorn Jus served with Ciabatta Points

Seared Coriander Sushi Grade Yellowfin Tuna
Wasabi and Soy, Honey Poblano Beurre Blanc,
Tapenade served with Benne Bean Won Tons