Sandra's Catering Menu

• Chicken in Island sauce kabob
• Shrimp and tortellini in lemon pesto cream on a skewer with a black olive
• Pork tenderloin slider with pineapple mango chutney
• Asian patty lettuce wrap with sweet black bean sauce
• Baked Brie in Pastry with fruit and almond topping and red and green apples
• Shrimp served over cheesy bacon grits in a cocktail glass
• Roasted chicken made into a chunky chicken salad served in a pastry cup
• Marinated roast beef slider served with horseradish cream on the side
• Mushroom pate’ with parmesan cheese served with toasts

Southern style hors d’ oeuvres buffet

• BBQ pulled pork slider
• Chicken fingers with honey mustard dipping sauce and Sandra’s Island sauce
• Sausage cheese balls with pecan crumbles
• Ham and honey mustard sliders
• BBQ meatballs on skewers
• Baked four cheese mac‘n cheese with crumb topping
• Spinach dip with bacon and cheese served with tortilla chips
• Pimento Cheese balls served on little toasted rounds
• Chili cheese corn muffins
• Veggie tray with your choice of roasted red pepper or ranch dip

Sample Holiday Dinner Menu

• Crab stuffed Chicken breast with a crispy topping served with broccoli topped with sauce, herb rice and rolls
• Pork loin stuffed with corn bread and sausage stuffing and topped with a orange drizzle served with roasted potatoes, green beans and corn bead
• Marinated beef roast served with scallop potatoes, carrots and rolls
• Baked salmon topped with a crab and shrimp topping and a lemon butter drizzle served with herb rice, wilted spinach with caramelized onion , bacon and garlic parmesan bread sticks
• Baked ham with a pineapple mango chutney served with praline sweet potatoes, baked cream corn, green beans and drop biscuits
• Chicken breast stuffed with an herb cheese with a crunchy topping served with bacon and cheese polenta, vegetables and garlic parmesan bread sticks
• Turkey and homemade gravy with dressing and three or more of the following choices: green beans, mashed potatoes, corn, ginger brown sugar glazed carrots, sweet potatoes in praline sauce and rolls

Dinner buffet with two entrees

• Chicken breast stuffed with mushrooms, goat cheese, mozzarella and rosemary and topped with buttery mushroom wine sauce and served with herb rice and roasted vegetables
• Pork tenderloin in Island sauce topped with a pineapple mango chutney and served with curried rice and corn salad
• Crunchy crusted oven fried chicken breast served with baked cream corn pudding and green beans with onion and bacon crumbles.
• Jack Daniels pork loin marinated in a Jack Daniels sauce then stuffed with an apple pecan stuffing served with scallop potatoes and carrots in a brown sugar glaze