Hors D'oeuvres

- Burrata on Crostini: toasted pistachios, local honey drizzle (N)

- Fresh Mozzarella: grape tomato, olive, and basil brochette with balsamic reduction (GF)

- Edamame Hummus in a Petite Coronet: lemon zest (V)

- Stuffed Cherry Tomato: herbed boursin cheese, celery leaf, Bloody Mary shot (GF)

- Mushroom Puff Pastry: porcini mushrooms, caramelized onions

- Goat Cheese Phyllo Cup: sweet onion, dried cranberries

- Wild Mushroom Tart: melted leeks, manchego cheese

- Beet Wellington: tarragon mushroom duxelle en croute

- Pickled Beet Tartare: herbed goat cheese creme fraiche,  open faced sweet potato biscuit

- Deviled Eggs: pimento cheese (option to add bacon) (GF)

- Mini Loaded Baked Potato: Sour cream, scallions, cheddar cheese (bacon optional) (GF)

- Artichoke, Spinach & Sun Dried Tomato Stuffed Cremini Mushroom (GF, V)

- Deviled Eggs: truffle oil, asparagus (GF)

- Garlic Roasted Mushrooms: cashew butter, toasted crostini (N, V)

- Avocado Stuffed Vegetable Rice Paper Rolls: soy tamarind (V)

- Fried Goat Cheese: drizzled with honey and cracked black pepper

- Roasted Cherry Tomato Bruschetta: ricotta

- Mac & Cheese Popper: smoked tomato jam

- Tomato Basil Soup: with pimento cheese grit croutons

- Fried Green Tomato: stuffed with pimento cheese (option to add jalapeno or bacon marmalade)

- Watermelon & feta skewers: balsamic reduction, Fresh basil (GF)

- Gouda Fritter: red pepper jelly

- Skewered Blackened Shrimp: sweet yellow tomato compote (GF)

- Coconut Fried Shrimp: spiced plum cassis dipping sauce (N)

- Lump Crab Cake: lemon aioli, micro lemon zest

- Seared Scallop: brioche round, tangerine marmalade, smoked bacon

- Shrimp and Grit Fritter: spicy tomato chutney

- Bold's Classic Shrimp Cocktail Shooter (GF)

- Lobster Salad: lemon creme-filled profiterole

- Tuna Poke Tostada wakame salad

- Thai Basil Shrimp Roll: vermicelli noodles, fresh vegetables, soy tamarind

- Snapper Ceviche: fried plantain chip (GF)

- Bang Bang Shrimp: sesame slaw, crispy wonton taco

- Smoked Salmon: red onion, capers, dill creme fraiche, squid ink coronet

- Ahi Tuna Tartare: citrus ponzu, wasabi aioli, corn taco shell

- Vietnamese Rice Paper Roll: chicken, scallion, carrot, ginger, garlic, and soy tamarind

- Pistachio Chicken Salad in A Wonton Cup: ginger sauce (N)

- Bacon Wrapped Date: manchego cheese (GF)

- Smoked Chicken Salad in A Coronet: spicy avocado puree

- Beef Carpaccio Crostini: sun dried tomato relish, shaved parmesan, drizzled olive oil

- Petite New Zealand Lamb Chops: garlic, dijon, and rosemary with a cabernet demi glace (GF)

- Cheeseburger Egg Roll: bold sauce

- Mini Beef Slider: fresh ground beef, American cheese, ketchup, mustard, pickle, sesame roll

- Rosemary Roasted Lamb Loin: cured olive tapenade, fresh basil, lemon zest, country bread

- Chicken and Belgian Waffle Lollipop: grated maple sugar

- Crispy Chicken Skin: blue cheese crumbles, buffalo carrots, celery leaves (GF)

- Mini Cuban: pan cubano. mustard, pickle

- Pulled Buffalo Chicken Taco: celery, carrot slaw tossed in ranch (GF)

- Carolina Pulled Pork Taco: southern style slaw (GF)

- Braised Short Rib Taco: caramelized onions, blue cheese crème fraiche (GF)

- Thai Curry Chicken Taco: spicy cucumber tomato relish (GF)

- Duck Confit: port cherries, boursin cheese, puff pastry

- Short Rib Empanada: salsa verde, cotija cheese

- Mini Sweet Potato Biscuit: chicken sausage, collard green pesto

- Mini House Made Monte Cristo Roulade: melba sauce

- Seared Filet: blue cheese truffle aioli, crispy potato cake (GF)

- Grilled Jerk Chicken: spicy Mango salsa, corn taco (GF)

Chef's selection of hot or cold hors d'oeuvres