Butlered Selections
Our hand passed on unique trays & artisan frames incorporating flowers, herbs & fresh greenery. Passed Hors d’oeuvres are only offered with full service or customized packages & are priced at 1 1/2 pieces per guest.
Butler Passed Seafood Selections
Butler Passed Hors d’oeuvres
JUMBO SEA SCALLOPS
wrapped in applewood smoked bacon $5
LUMP BLUE CRAB CAKES
with sweet onion remoulade $5
JUMBO SHRIMP COCKTAIL “SHOT”
in a shot glass with cocktail sauce layered with wasabi cream $3
TUNA TARTARE
on a wonton crisp with whipped advocado & ginger-soy vinaigrette $3
COCONUT SHRIMP TEMPURA
with mango chutney $4
FRESH ATLANTIC SALMON CAKES
with preserved lemon, caper & dill aioli $3
CLASSIC OYSTERS ROCKEFELLER
with spinach, shallots, white wine, butter, bread crumbs & Pernot $4
LUMP CRAB STUFFED MUSHROOMS
with garlic-butter scampi sauce $4
LOWCOUNTRY SHRIMP & GRITS
our award winning recipe served in a mini martini glass $4
BACON WRAPPED SHRIMP
with Southern Comfort BBQ sauce over cheddar grits $5
LOW COUNTRY SHE-CRAB SOUP “SHOT”
spiked with aged Sherry $3
SEAFOOD NEWBURG VOL-AU-VENT
crab, scallops, shrimp with a sherry cream sauce in puff pastry shells $4
SESAME SEARED TUNA TASTING SPOONS
Ahi atop seaweed salad with a dollop of wasabi cream $4
CHARLESTON “PICKLED” SHRIMP
in a shot glass with spicy bloody mary “pipette” $3
DECADENT CRAB TOAST
lump crab & boursin broiled on baguette slices $3
SPICED SHRIMP SKEWERS
with “sugared” pineapple $4
Butler Passed Chicken, Beef & Pork Selections
ANGUS MEATLOAF “CUPCAKES”
brown sugar & bacon glaze with whipped potato ‘icing’ $3
GRILLED CHICKEN SATAY SKEWERS
with spicy Thai peanut sauce $3
MINIATURE BEEF WELLINGTON
with mushroom duxelle, Cabernet reduction & a touch of Gorgonzola $4
FRIED CHICKEN SKEWERS
in shot glasses of buttermilk ranch $3
ASIAN CASHEW CHICKEN SALAD
served on gingersnaps $2
TARRAGON CHICKEN VOL-AU-VENT
in puff pastry with tarragon, white wine & cream $3
QUESADILLA WEDGES
blackened chicken or shaved prime rib with fresh salsa & sour cream $3
MOONSHINE & HONEY CHICKEN
featuring Broadslab Legacy Reserve. Served on mini tasting plate with fried noodles & scallion ganish $3
SATSUMA GLAZED PORK BELLY
with crystalized ginger shavings on tasting spoons $3
SOUTHERN MARTINIS
Southeastern NC BBQ on a bed of slaw with a hush puppy “olive” in martini glasses $4
SPICY BEEF EMPANADAS
classic Argentinian-style savory beef pies $3
Butler Passed Sandwich Selections
$3 per person for each selection
ANGUS CHEESEBURGER SLIDERS
on brioche with ketchup, mustard & pickle
PULLED PORK SLIDERS
with BBQ sauce & creamy coleslaw on Hawaiian rolls
PETITE CUBANOS
roasted pork, black forest ham, swiss, mustard & pickles
CHICKEN & WAFFLE SLIDERS
with buttermilk fried chicken & sriracha maple glaze
TARHEEL COUNTRY HAM BISCUITS
with red pepper jam
MINI FRIED OYSTER OR SHRIMP PO’ BOYS
with creole remoulade
HAM & SWISS SLIDERS
on sweet Hawaiian rolls & poppy seed-mustard butter
Butler Passed Mini Soup and Sandwich Shots
$3 per person for each selection
ANGUS CHEESEBURGER SLIDERS
on brioche with ketchup, mustard & pickle
PULLED PORK SLIDERS
with BBQ sauce & creamy coleslaw on Hawaiian rolls
PETITE CUBANOS
roasted pork, black forest ham, swiss, mustard & pickles
CHICKEN & WAFFLE SLIDERS
with buttermilk fried chicken & sriracha maple glaze
TARHEEL COUNTRY HAM BISCUITS
with red pepper jam
MINI FRIED OYSTER OR SHRIMP PO’ BOYS
with creole remoulade
HAM & SWISS SLIDERS
on sweet Hawaiian rolls & poppy seed-mustard butter
Butler Passed Vegetable, Fruit & Cheese Selections
$3 per person for each selection
CAPRESE SKEWERS
grape tomatoes, fresh mozzarella, basil oil & balsamic “pipettes”
ROASTED TOMATO TARTLET
with Parmesan crust
DRIED APRICOT CANAPÉS
filled with bleu cheese & topped with peppered pistachios & honey drizzle
CURRIED VEGETABLE SAMOSAS
with tamarind sauce & coriander chutney
TUSCAN BRUSCHETTA
Roma tomatoes, fresh garlic, basil chiffonade, olive oil, Parmesan & balsamic reduction
ARUGULA SALAD CUPS
Our award winning recipe with dried cranberries, bleu cheese, praline pecans, & cider vinaigrette
FRIED MAC & CHEESE
with sriracha aioli on tasting plates
SPINACH & ARTICHOKE PIE
with blend of cheeses in phyllo pastry cups
DEVILED EGGS
classic, Southern style
MUSHROOM DUXELLE VOL-AU-VENT
in puff pastry with fresh garlic, thyme, white wine, & cream
BLACK BEAN CAKES
with roasted corn relish & lime crème fraiche T
ROPICAL FRUIT SKEWERS
with rum sauce in shot glasses
VEGETABLE CRUDITÉ
julienned red peppers, carrots, celery, & cucumber with buttermilk ranch in shot glasses
HOUSEMADE ROASTED GARLIC HUMMUS
with pita wedges in cups. Garnished with parsely & red peppers.
BACON WRAPPED SWEET POTATO BITES
with brown sugar & pecan glaze