appetizers
CROSTINI
Shaved Apple Pear Crostini with Brie, Honey, Pomegranate Seeds, and Walnut Dust
Eastern NC Pulled Pork BBQ Crostini with Summer Slaw
Wild Mushroom Sauté with Herbed Goat Cheese on Crostini
BBQ Shrimp BLT Crostini
Pickled Beet, Orange, and Fennel Bruschetta on Herbed Goat Cheese Crostini
Wild Mushroom Sauté on Herbed Goat Cheese Crostini
Ricotta with Crispy Kale and Mushrooms on Toast Points
VEGETARIAN & VEGAN
Heirloom Tomato Bruschetta with Red Onion, Basil, and Shaved Parmesan
Fried Green Tomatoes with Chipotle Pimento Cheese
Eastern NC Deviled Eggs
Blueberry and Brie Tartlets drizzled with Honey
Sweet Pea and Mint Purée with Rice Crackers (vegan)
Sweet Potato Rounds with Avocado Salad (vegan)
Goat Cheese Stuffed Figs with Balsamic Reduction
Cauliflower “Wings” with Buffalo Sauce and Blue Cheese Drizzle
Sweet Potato Rounds with Goat Cheese, Cranberry, Apple, and Pecans
SEAFOOD
Mini Crab Cakes with Red Pepper Aioli Braised
NC Shrimp with Lemon, Garlic, and Basil
Crab-Stuffed Mushrooms
NC Shrimp and Grits Cups with Mushrooms, Bacon, and Shallots
House Smoked Salmon with Dill Cream Cheese on Cucumber Rounds
Crab and Avocado Salad Served in Blue Corn Tortilla Cups
Mini Crab Cakes with Red Pepper Aioli
Braised NC Shrimp with Lemon, Garlic, and Basil
Bacon-Wrapped Scallops
BBQ Shrimp BLT Crostini
MEAT & POULTRY
Cucumber and Prosciutto Crostini with Fresh Dill Cream Cheese on Pumpernickel Toast Points Eastern NC Pulled Pork BBQ Crostini with Summer Slaw
Lamb Lollipops with Mint Jelly Mini Chicken and Waffles Drizzled with Honey
Ham Biscuits with Whole Grain Mustard
Mini Beef Tenderloin Sandwiches with Horseradish Sauce and Micro Greens
Jamaican Jerk Chicken Skewers Chicken Salad Tartlets
Caramelized Onion, Prosciutto, Apple, and Gruyère Tartlets