Perfect Day
- 1. Spring and Fall2010 Wedding Menu Suggestions
- 2. Platinum Seated ServeMenu Full Display Decorative Fruit and Cheese Tower Tuxedoed Waiter Passed Hors D’oeuvres for Cocktail Hour Apple Smoked Bacon Wrapped Scallops Petite Salmon Cakes with Sundried Tomato Remoulade Coconut Fried Shrimp with Mandarin Orange Marmalade Puffed Pastry Wrapped Mushrooms Stuffed with Selection of Cheese First Course Butternut Squash Soup with Water Crackers Second Course Mixed Baby Greens with Sliced Bartlett Pears, Toasted Walnuts, Herb Encrusted Goat Cheese, Drizzled with Strawberry Vinaigrette and Sliced Sourdough Rounds Entree Grilled Filet of Beef Tournedoes with Double Cream Bearnaise Sauce Crab Stuffed Fresh Lowcountry Prawns on a Bed of Wilted Spinach Roasted Root Vegetables Wine Pairing Selection with Table Service Dessert Petite Molten Chocolate Bundt Cake with Spun Sugar Candy Topper Coffee Bar Coffee with Choices of Frangelica, Bailey's Irish Cream, Kalúha, Cream and Sugar Service, Homemade Chocolates and Cookies
- 3. Fresh Menu Open During Cocktail Hour Fresh Fruit Display with Chocolate Fondue, Caramel, Lemon Cream Dip or Frangelice Mousse Imported Cheeses with Apples, Grapes and Assorted Crackers Passed Hors D’Oeuvres During the Cocktail Hour Mushroom Croquettes Thai Bruschetta Pork Tenderloin Croustades with Artichoke Relish Marinated Shrimp Wrapped in Snow Pea Pods Opened AfterAnnouncements Chef Attended Carving Station of Beef Tenderloin Carved to Order With Homemade Rolls, Cream Bread, Mayonnaise, Mustard and Horseradish Hollowed New Potatoes with Choice of Filling Shrimp and Grits Station with Chef Attendant Sauteed Shrimp, Creamy Grits, Tasso Gravy, Bacon Bits, Cheddar Cheese and Butter Chef Served Personalized Pasta Station Pasta Choices Include Lobster Ravioli, Tri-colored Tortellini, or Penne Sauce Choices Include Sundried Tomato with Basil, Pesto, Marinara, Alfredo or Lobster Cream Topping Choices Include Grilled Chicken Strips, Sauteed Vegetables or Southern Shrimp Mediterranean Table Caprese Salad (Fresh Mozzarella, Sliced Tomatoes, Olive Oil and Basil) Hummus, Eggplant Capanata and Olive Tapanade with Pita Wedges, Fried Chips, Flatbreads and Assorted Oils Roasted Peppers, Gourmet Olives, and Pepperoncinis Greek Seasoned Chicken Skewers with Tzatziki Sauce Dessert Berries in Crème Anglaise Over Angel Crisp Passed When Cake is Cut
- 5. Signature Menu Greeting of the Guests Choice of Specialty Drink Southern Style Shrimp and Grits Offered in a Martini Glass Butlered Hors D’Oeuvres Tomato, Fresh Mozzarella and Basil Crostini BLT on Belgium Endive Roast Turkey on Sweet Potato Biscuits with Cranberry Relish Opened After Announcements Lowcountry Slider Station with Chef Attendant Carolina Pulled Pork with Mustard or Hickory Sauce Pan-Seared Crabcake Cooked to Order Served with Sundried Creole, Remoulade or Lemon Dill Sauce Fried Green Tomatoes with Horseradish Cream or Creole Sauce Chef Attended Carving Station Beef Shoulder Tenderloin Carved to Order With Homemade Rolls, Cream Bread, Mayonnaise, Mustard and Horseradish Sweet Potato Fried with Honey Mustard and Malt Vinegar Table Options Fruit Skewer with Lemon and Chocolate Mousse Charcuterie Meats Accompanied by Sliced Provolone, Mozzarella and Marinated Vegetables Assorted Breads and Crackers
- 6. Traditional Menu Open During Cocktail Hour Fresh Fruit Display with Chocolate Fondue, Caramel, Lemon Cream or Frangelice Mousse Imported Cheeses with Apples, Grapes and Assorted Crackers Passed Hors D’oeuvres During the Cocktail Hour Marinated Shrimp Wrapped in Snow Pea Pods Mini-Potato Cake with Sour Cream and Apple Smoked Bacon Pecan Encrusted Chicken Bites with Apricot Chutney Opened After Announcements Chef Attended Carving Station of Beef Tenderloin Carved to Order With Homemade Rolls, Cream Bread, Mayonnaise, Mustard and Horseradish Shrimp and Grits Station with Chef Attendant Sauteed Shrimp, Creamy Grits, Tasso Gravy, Bacon Bits, Cheddar Cheese and Butter Displayed Hors D’oeuvres Lowcountry Crab Dip with Waverly Wafers Hamby’s Famous Country Ham on Sweet Potato Biscuits Baked Brie with Chambord, French Bread, Bremner Rounds, Apples and Grapes Fresh and Marinated Vegetable Display with Dill Dip Hot Spinach and Artichoke Dip with Petite Toasts Bacon-Wrapped Water Chestnuts Hot Vidalia Onion Dip with Croustades Hamby’s Famous Chicken Salad and Pimiento Cheese Tea Sandwiches
- 8. Classic Menu Open During Cocktail Hour Fresh Fruit Display with Chocolate Fondue, Caramel, Lemon Cream Dip or Frangelice Mousse Imported Cheeses with Apples, Grapes, and Assorted Crackers Passed Hors D’oeuvres During the Cocktail Hour Hamby’s Famous Country Ham on Sweet Potato Biscuits Lowcountry Shrimp Spread on Water Crackers Carolina Cucumber Canape Opened After Announcements Chef Attended Carving Station of Marinated Pork Tenderloin Carved to Order Served with Artichoke Relish on the Side With Homemade Rolls, Cream Bread, Mayonnaise, and Mustard Fried Green Tomatoes finished with Horseradish Cream Sauce Assorted Finger Foods Table Fresh and Marinated Vegetable Display with Dill Dip Hot Crab Newberg Dip with Patty Shells Cherry Tomatoes with Herbed Cream Cheese Open Faced Cucumber Rounds Hamby’s Famous Shrimp Salad, Chicken Salad, and Pimiento Cheese Tea Sandwiches Dessert Pecan Tarts Served When Cake is Cut
- 9. Promise Menu Open During Cocktail Hour Fresh Fruit Display with Chocolate Fondue, Caramel, Lemon Cream Dip or Frangelice Mousee Imported Cheeses with Apples, Grapes, and Assorted Crackers Opened After Announcements Chef Attended Carving Station of Steamship Round With Homemade Rolls, Cream Bread, Mayonnaise, Mustard and Horseradish Assorted Finger Foods Table Chilled Shrimp with Cocktail Sauce Bacon Wrapped Chestnuts Ham Biscuits Hot Artichoke Dip with Petite Toasts Swedish Meatballs Fresh and Marinated Vegetable Display with Dill Dip Hamby’s Famous Chicken Salad, Shrimp Salad, and Pimiento Cheese Tea Sandwiches
- 11. Although we hadchosen St. Mary’s Church on Hasell Street to marry, we decided upon a more organic location for the renewing of our vows after our seventeen years of marriage. My husband had visited Angel Oak years ago and proposed it as the site to renew our vows as something steadfast, rooted in history, and symbolic of strength in the face of life’s adversities. I immediately knew he was on to something. Three weeks later, my husband and I arrived in Charleston, picked up a convertible at the car rental and headed to Hamby Catering on our way to Angel Oak. Since the day after our wedding, we cherished the memory of the “Honeymoon Basket” we discovered in the car as we left our wedding reception. The basket was filled with the delicacies of the night’s dinner that we never had a chance to fully enjoy. With this memory in mind, I contacted Hamby Catering three weeks earlier to inquire about a possible “Anniversary Basket” that would be much like the one we enjoyed seventeen years ago. I was told it could be done. When we arrived at Hamby Catering, we were overwhelmed by a truly exquisite sweet grass basket, decorated with the colors from our wedding and overflowing with petite white boxes of savory treats each tied with decorative paper. We were beaming like newlyweds as we drove away with our second “Honeymoon Basket.” We arrived at Angel Oak, removed the basket and walked to the ancient tree. Instead of the lone 1,500 year-old tree reaching up to the South Carolina sky, we were greeted by singing children holding hands circling Angel Oak. We set off to one solitary branch of the tree to renew our wedding vows, and with our hearts refreshed and filled, we left the ancient oak and headed down the highway to Kiawah Island. As we flew down the road, oak trees arching overhead and sun streaming through the branches, we reached into the basket in the very same way we did seventeen years ago. The first bite into a ham biscuit brought the memories of our wedding day flooding back. The biscuit was followed by shrimp salad sandwiches, perfectly spiced cheese straws, chicken salad sandwiches, shrimp cocktail, fruit salad, and sweets - luscious miniature sweets. By the time we reached Kiawah, our hunger was satiated and our memories of old were new again. We stopped at Mingo Point and walked out on the dock with the bottle of champagne we found at the bottom of the basket. As we watched the colors of the salt marsh change in the fading afternoon sun, we sipped and toasted to life. We are so grateful for all that you did to make this day so special. These are the joyful moments in life that sustain us throughout the years.
- 12. Menu Prices Menuprices depend on many factors including the number of guests and type of service staff, and includes only the menu price, not items such as décor, rentals, linens, etc. Wine selections will vary price considerably. This is a per guest price for planning purposes. Platinum Menu $50 - $60 per guest Fresh Menu $35 - $42 per guest Signature Menu $35 - $42 per guest Traditional Menu $33 - $40 per guest Classic Menu $28 - $31 per guest Promise Menu $27 - $29 per guest
- 13. Let Hamby Cateringmake your wedding celebration Your Perfect Day. 925 St. Andrews Blvd • Charleston, SC 29407 www.hambycatering.com