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This year's Wild Side feast will be prepared by Chef Alexandra Hanscome of Philomena's Catering Co.

VIP APPETIZERS

Goat cheese-stuffed, bacon-wrapped dates

Classic deviled eggs  

Collard greens & black eyed peas stuffed mushrooms (vegan)


DINNER FOR ALL GUESTS


Station 1

Jambalaya over rice with okra, tomato in spicy tomato sauce with crispy scallions (vegan)


Station 2

Roasted pork tenderloin

Bacon relish & pimento cheese mashed potatoes


Station 3  

Seared lump crab cakes with corn succotash

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