ASSORTED PASS HORS DE OEUVRES

hors_de_oeuvres

 

FRUIT .  VEGETABLE . CHEESE TRAYS

fresh_fruit

LET BRYAN & OUTER BANKS CONCIERGE

PLAN YOUR NEXT EVENT

 

WEDDING . CORPORATE RETREATS . FAMILY REUNIONS .  ANY SIZED EVENT 


SOUPS . SALADS . APPETIZERS

soups


ENTREES

entrees

CALL 252-261-5817 or CONTACT US

 

Bryan Whitehurst

PERSONAL CHEF SERVICES

 PROFESSIONAL SERVICE, KNOWLEDGE AND EXPERIENCE

 

 FULL SERVICE       

MENU PLANNING TO CLEANUP       

PLATED DINNERS AND BUFFETS  

BACKYARD PARTIES

IN-HOUSE FINE DINING             

ON - SITE REHEARSAL  
DINNERS AND EVENTS          

BEER & WINE PARINGS

 

SAMPLE BUFFET MENU:

Pass hors de oeuvres

Grilled zucchini canapes
Parmesean crusted risotto balls
Seared Tuna on crispy wonton with sweet soy and seaweed salad
Shrimp, cucumber and dill canapes

Assorted seasonal fruit and cheese platter

Soup / Salad

Puree of butternut squash soup with hint of cinnamon
Baby organic greens, julienne red onions, green apple vinaigrette, toasted walnuts

Entrees

Lemon and olive oil marinated broccoli and cauliflower
Roasted baby red potatoes with rosemart and chives
Orange and rosemary roasted free range chicken
Pan seared local rockfish with tarragon compound butter
Herb and bacon bound beef tenderloin with demi-glace

Dessert:
Classic chocolate torte with raspberry sauce whipped cream

 

dessert_tray

LET BRYAN & OUTER BANKS CONCIERGE

PLAN YOUR NEXT EVENT

WEDDING . CORPORATE RETREATS . FAMILY REUNIONS .  ANY SIZED EVENT 

CALL 252-261-5817 or CONTACT US
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Maintained by Outer Banks Production