20 South - Cuisine

Buffet Menu One

Passed Appetizers

Tomato Bisque “Shooters”
warm homemade tomato soup served in slender shot glasses,
with miniature grilled cheese sandwiches

Smoked Duck Quesadillas
pulled duck, pepperjack cheese and scallions
served with Lime-Avocado Relish and Cumin Crème Fraîche

Virginia Ham “Tapas”
shaved Smithfield ham and Manchego cheese on sourdough bread,
with Dijonnaise and snipped chives

Plated Salad

Albemarle Salad
baby greens with julienned Granny Smith apples, halved black grapes,
toasted walnuts, crumbled Queso Fresco and Honey Lavender Vinaigrette

Buffet Table

Smothered Colossal Shrimp
colossal shrimp cooked with bacon, onions,
bell peppers, paprika, and Tomato-Shrimp broth

Stone Ground White Cheddar Grits

Molasses and Bourbon-rubbed Pork Tenderloin
grilled and served with Peach and Caramelized Onion Relish

Sugar Snap Peas and Baby Carrots
with Sage Brown Butter

Zucchini, Yellow Squash and Roma Tomato Strata
arranged concentrically and dusted with basil and Parmesan—an elegant casserole

Buffet Menu Two

Passed Appetizers

Tomato “Bateaux”
oven-dried Roma tomatoes filled with herbed goat cheese
and topped with Pecan Pesto

Mini-BLTs
with Basil Mayonnaise

Old Bay Crab “Pops”
lump crabmeat rolled in Japanese breadcrumbs, flash-fried
and skewered on lollipop sticks, with Jade Rémoulade dipping sauce

Plated Salad

“Sun” Caesar
hearts of Romaine, imported Parmesan and homemade croutons
tossed with Sun Dried Tomato Caesar Dressing

Buffet Table

Cedar-planked Salmon
whole sides of salmon rubbed with whole grain mustard and
Tupelo honey and roasted on aromatic boards

Grilled Marinated Flank Steak
cooked medium rare, sliced thinly and served on sizzling comals;
sided by Bourbon-Pecan Steak Sauce

Garlic Roasted New Potatoes
with sweet onions & rosemary

Poached Asparagus
with Roasted Red Pepper Sauce

Heirloom Tomatoes [seasonal]
a wide variety of unusual and delicious vintage tomatoes,
sliced and sided by herbed olive oil, balsamic vinegar, and sea salt

WiW