Page 31 - The Sea Pines Resort
P. 31

Plated Dinners
ENTRÉE SELECTIONS
Seared Potato and Chive-Crusted Breast of Chicken
Haricot Verts
Sweet Corn and Smoked Bacon Risotto Marsala-Wild Mushroom Demi-glace
$94 per guest
Sea Salt Grilled Filet of Beef
Tri-Color Baby Carrots
Roasted Marble Potatoes
Shiitake Mushroom Ragout, Merlot Demi-glace
$100 per guest
Braised Short Ribs
Pea and Carrot-Studded Polenta, Freshly Grated Horseradish
Pluff Mud Porter Demi-glace
$98 per guest
Goat’s Cheese and Pistachio-Crusted Rack of Lamb
Eggplant-Ricotta Lasagna
Tomato and Mint Chutney
$115 per guest
Mango and Chili-Glazed Mahi-Mahi
Roasted Vegetable Pearl Couscous
Heirloom Tomato Coulis, Preserved Lemon Relish
$98 per guest
*Entrée Course (Select One Entrée)
Calibogue Crab Cakes
Warm Brussels Sprout and Vegetable Slaw Garlic Celery Root Potato Purée
Crispy Caper Rémoulade
$100 per guest
Almond-Crusted Scallops
Charred Corn and Okra, Carolina Gold Grits Smoked Tomato Nage
$110 per guest
Ponzu-Glazed Tuna
Flashed Asian Vegetables, Rice Noodles
Tropical Coconut Curry Broth, Sriracha Teriyaki Drizzle
$115 per guest
Vegetarian Warm Caprese Quinoa Napoleon
Mozzarella, Wild Mushrooms, Beefsteak Tomato Artichoke Pesto, Spinach Purée
$83 per guest
*Plated dinners are four-courses to include one appetizer, one soup or salad, one entrée and one dessert served to all guests.
Please refer to the “General Catering Information” pages for applicable taxes & service charges. Prices and menus are subject to seasonal change.



































































































   29   30   31   32   33