Sample Menus from The Events Barn

Charcuterie platter with artisanal cured meats, cheeses, fruits and nuts. Housemade flatbreads.

Poached shrimp Remoulade

Arugula, gorgonzola, toasted almond and beet salad with an orange vinaigrette

Hoisin glazed beef short ribs with crispy leeks with whipped potatoes, caramelized baked apples, garlic roasted brussel sprouts

Sunburst Trout Farms citrus poached filet of trout served on a bed of jasmine rice with a roasted corn, butter bean, heirloom tomato and kale succotash

Goat Cheese and Spinach Stuffed Chicken Breast with a Roasted Poblano Apple Chutney,Pecan jasmine rice, honey glazed carrots, sautéed green beans

Bailey’s Mini Creme Brulee with Seasonal Berries

Housemade pimento cheese platter with pickled vegetables

Boiled peanut bowls at post cocktail tables

Carolina pulled pork BBQ with sweet, hot, and mustard sauces

Lemon Thyme roasted BBQ cut up chicken

Vidalia onion poppyseed cole slaw

Redskin fresh herb potato salad

Southern style braised collard greens

Medley of baked beans with molasses and bacon

Roasted poblano skillet corn bread

Pistachio nut crusted Key Lime Pie

South Carolina Peach Bread Pudding

Heavy hors d’oeuvres

Turkey sliders with ketchup, whole grain mustard, pesto mayonnaise, smoked Vidalia onion jam, cheddar and blue cheese

Poached Shrimp Remoulade

Smoked trout platter with olive tapenade, diced red onion, capers and a lemon crème fraiche

Dark Cove Farms goat cheese platter with sun dried tomatoes, roasted garlic and assorted olives

Beef tenderloin, blue cheese and smoked Vidalia onion jam flatbread

Char-grilled bacon wrapped quail with an apricot soy glaze

Mini Bison Corn Dogs with a horseradish honey mustard

Marinated Ahi tuna served on a wonton crisp with seaweed salad and wasabi roe

Avocado and lobster salad with tortilla chips and a cilantro vinaigrette

Warm Blue Crab & Goat Cheese Dip with Toast Points

Caramelized Vidalia Onion dip with housemade potato chips

Mini sweet potato biscuits with Benton’s country ham, caramelized apple chutney, brie cheese

Carolina Mountain Trout Farm Mediterranean smoked trout pate with French bread crostini

Baby Greens, heirloom grape tomatoes, roasted golden beets, Dark Cove Farms goat cheese, and spiced walnuts with a Vidalia onion poppyseed vinaigrette

Beef short ribs slow braised in a red wine wild mushroom broth

Columbia River King Salmon poached with citrus and wine, served with a fresh herb pistou

Thyme roasted Fall squash and root vegetables

Butter whipped potatoes

Maple glazed carrots

Roasted poblano skillet corn bread

Pecan crusted chocolate torte, white chocolate ganache

Heavy hors d’oeuvre

Happily Ever After Cocktail with Troy and Son’s Moonshine

Carolina pulled pork BBQ slider station with sweet, spicy and mustard BBQ sauces

Poached Gulf shrimp, cheese tortellini, grape tomatoes, mozzarella, basil, marinated in pesto

Bison corn dogs with horseradish honey mustard

Char-grilled bacon wrapped boneless quail breast served with an apricot soy dipping sauce

Dark Cove Farms goat cheese crostini with a sun dried tomato tapenade

Marinated Ahi tuna served on a wonton crisp with seaweed salad and wasabi roe

Chicken satays with a Thai peanut sauce and sweet chili sauce

Cucumber cups with a lemon dill cream cheese and smoked salmon

Quinoa with fresh herbs and grilled summer vegetables

Yellow and red tomato salad with mozzarella and balsamic vinaigrette.

Charred Corn, jalepeno salad with mint, cilantro and parsley

Mixed Summer Berry Cobbler

Grandma’s Southern Style Banana Pudding

Five Chocolate Mini Brownie platter

Dark Cove Farms goat cheese antipasta platter with Kalamata olives, roasted garlic and a sun dried tomato olive oil.

Mini lump crab cakes with a honey mustard dipping sauce

Orchard garden salad served with our Vidalia onion poppyseed vinaigrette and blue cheese dressing

Carolina Mountain Trout filet with  a fresh herb, lemon white wine sauce.

Fresh herb rubbed, pan roasted pork tenderloin served with a black cherry demi glace

Rosemary roasted new potatoes

Quinoa with fresh herbs and grilled spring vegetables

Sweet corn, butter bean and kale succotash

Tarragon and honey glazed baby Spring carrots

White chocolate bread pudding with a raspberry compote

St. Andre Brie Cheese, port wine blueberry preserves, candied pecans and sliced apples

Apricot soy glazed bacon wrapped quail breast

Orchard cucumber, carrot and baby greens salad with Vidalia Onion Poppyseed Vinaigrette

Platter of lemon herb poached filet of Scottish Salmon with a fresh herb pistou

Worcestershire marinated char-roasted beef tenderloin, served sliced on a platter with a wild mushroom demi glace and horseradish cream sauce

Whipped potatoes

Grilled Summer vegetable and fresh herb quinoa

Honey tarragon glazed carrots

Grilled Asparagus with a red pepper lemon vinaigrette

Roasted heirloom grape tomatoes

Mini Bailey’s crème brulee and a white chocolate cherry cookie

Passed Light Hors d’oeuvres

Duck confit, caramelized onion, herbed feta crostini with a port wine reduction

Avocado and shrimp salad with a cilantro lime vinaigrette with house made tortilla chips

Beef tenderloin flat breads with smoked onion jam and blue cheese

Soy and mirin marinated ahi tuna served on a crispy wonton skin with seaweed salad and wasabi roe

Sun-dried tomato tapenade and goat cheese canapé

Cucumber cups with lemon dill cream cheese and smoked salmon