Buffet Stations
Brunch Reception
FRIED CHICKEN & BLACKBERRY WALNUT WAFFLE BREAD PUDDING
waffles layered with blackberries and toasted walnuts, baked in maple custard, topped with crispy fried chicken bites, with warm Frangelico syrup on top
SHRIMP ETOUFFEE & GRITS
creamy cheddar cheese grits and shrimp etouffee with tomatoes, bell peppers, and creole spices
SMOKED SALMON PLATTER
sliced smoked salmon with fresh lemon, dill cream, capers, chopped egg, and red onion alongside sliced dark bread
FRITTATA
seasonal vegetables and creamy goat cheese
CARROT CAKE YOGURT
shredded carrots, chopped dates, toasted coconut, cardamom, cinnamon, maple syrup, and orange zest over sweetened yogurt
OLIVE OIL ROASTED NEW POTATOES
HOUSE MADE BACON CINNAMON ROLLS
Buffet Stations
Light Cocktail Reception Menu
M I X
A light and casual culinary experience featuring attended small plate & appetizer stations
CRAFTED
lemon zested salmon filet atop citrus arugula, parsley, and shaved parmesan salad garnished with grilled lemon wheel & toasted bread
PRESENTED
White Oak Pastures beef tenderloin stuffed with garlic, chives, and rosemary
Sparkman Dairy compound butter, Duplin Winery mother vine red muscadine wine demi. with red potato & onion hash with garlic & peppers and a horseradish, brussels sprout & apple slaw
PAIRED
Includes your choice of TWO of the following pairings:
charred date, house made labneh, chili oil & manchego chorizo skewer
lobster arancini with creamed corn sauce & corn chowder shot
chicken shawarma satay & chickpea salad
mini beef empanada & plantain chips and salsa
mini burgers & tater tots
cheeseburger sushi & nori chips
deep dish pizza & caprese skewer
shrimp brochette & veggie spring roll
Buffet Stations
Seasonal Cocktail Reception Menu: Fall/Winter
M I N G L E
A bountiful culinary adventure featuring seasonal, attended small plate experiences
COMPOSED
citrus thyme chef’s cut breast of chicken,
farro with fried cauliflower
Mediterranean bread salad with Italian farm bread croutons, sun dried tomatoes, artichoke hearts, roasted garlic, basil, parmesan, toasted pine nuts, cucumber, grape tomatoes, and romaine tossed in house-made toasted oregano vinaigrette
All served ambient
PREPARED
herbed Verlasso Salmon,
roasted spaghetti squash
sautéed local greens with a pistou
DISPLAYED
sliced feta + Sultani vinaigrette with raisins, capers, anchovies, pine nuts, parsley, lemon juice, and extra virgin olive oil served with crisp pita and crackers
Buffet Stations
Plant Based Menu
G R O W
A distinct plant-based menu with bountiful attended stations featuring fresh, local ingredients that are important for good health and a mindful ecosystem
BEET WELLINGTON
roasted beets and local mushroom duxelles wrapped in delicate puff pastry
FRESH SPINACH SAUTÉ
POTATO MASH FINISHED
with cauliflower bearnaise sauce
CARVED BALSAMIC PINE NUT TOFU
tofu marinated in balsamic and spices, crusted with pine nuts and tahini, and carved to order
BABY KALE SALAD
tossed with shredded cabbage, shredded brussels sprouts, radicchio, toasted pumpkin seeds, dried cherries, and a poppy seed vinaigrette
MAC NO CHEESE & FRIED BUFFALO CAULIFLOWER BITES
cavatappi pasta tossed with our house made creamy “cheese” sauce made of cashews, oats, potatoes, carrots, nutritional yeast, and spices topped with breadcrumbs
Guests may top with fried Buffalo cauliflower and our house made hot sauce
Buffet Stations
New Southern Menu
C O N N E C T
A New South journey featuring attended, small plate stations
CARVED TOMATO GLAZED BEEF TENDERLOIN
glazed with a house made tomato jam, sweet pea salsa, and horseradish cream
MISS JOSEPHINE’S MACARONI AND CHEESE
Affairs’ signature macaroni and cheese baked until golden brown
SOUTHERN HARVEST SALAD
air dried peaches, toasted pecans, and Sweet Grass Dairy asher blue cheese tossed with baby spinach, and red wine vinaigrette to the side
ANSON MILLS GRITS AND FIRE ROASTED SHRIMP
Anson Mills creamy cheese grits topped with plump shrimp poached in fire roasted tomato coulis, offered with braised collard greens, smoky crumbled bacon, and crumbled goat cheese
ORGANIC BLUE CORN BUTTERMILK FRIED WHITE OAK PASTURES CHICKEN TACO
with Refried purple hull peas, coriander sour cream, and jalapeno cabbage slaw
HOUSE CUT OLIVE OIL ROASTED SWEET POTATOES
COFFEE ROASTED VEGETABLES
local beets, parsnips, turnips, and Romanesco are tossed with whole coriander, cumin, and fennel seeds, roasted with fresh coffee beans, drizzled with a caramelized fennel
vinaigrette, and finished with pickled mustard seed caviar
Buffet Stations
Farm 2 Party – Locally Inspired Menus: Fall/ Winter
Our Chef has designed this dynamic FARM TO PARTY stations style reception.
A culinary creation from the freshest seasonal choice organic and/or local ingredients available.
AFFAIRS to REMEMBER is committed to supporting our local farmers, and we are excited to source USDA Certified Organic products from local farms and purveyors.
FARM
grilled Tuscan Brasstown tenderloin with Italian Salsa Verde served over crispy parmesan
roasted potatoes and a salad of seasonal radish, carne di Toro peppers, and local kale with citrus vinaigrette
ROOST
saffron and lime marinated Springer Mountain Farms Airline chicken breast with a Persian bruschetta & dill roasted seasonal summer squash
FIELD
organic baby arugula, local heirloom tomato halves, local radish quarters, spiced pecans, fresh dill, local heirloom carrot coins, and Scuppernong vinaigrette
DAIRY
locally crafted goat cheese ravioli made in-house with collard green pesto and shaved parmesan
Buffet Stations
Farm 2 Party – Locally Inspired Menus: Spring / Summer
L O C A L
FARM
Brasstown salt & pepper seared beef tenderloin carved to order served over baby new potatoes from Crystal Organics farm, roasted mushroom medley from Crystal Organics farm and finished with a red tropea onion and corno di toro pepper marmalade
ROOST
southern fried Springer Mountain Farms Airline chicken breast carved to order served over braised shelled Lady Peas from South Georgia alongside a medley of braised collard, mustard, and turnip greens & finished with a buttermilk remoulade
FIELD
A mixture of Hydro lettuce and arugula from Crystal Organics tossed with oven roasted sweet peppers, baby fennel, beets, and toasted pepitas finished with a roasted garlic vinaigrette
SEA
herb seared Verlasso side of salmon topped with a salsa of local heirloom tomatoes from Signal Mountain farms. Served over sautéed green cabbage and sweet bi-colored corn from South Georgia
Buffet Stations
Persian / Eastern Middle Eastern
I N F U S E D
AFFAIRS MEZZE
Persian walnuts, green olives, cut radishes, sliced feta cheese, fresh basil, fresh mint, & Persian flatbread with Affairs’ hummus and finely chopped Shirazi Salad
SPICED YOGURT BONELESS LEG OF LAMB
boneless lamb legs marinated in yogurt, turmeric, smoked paprika, and coriander, seared, roasted & accompanied with caper raisin sauce, brunoise shirazi, and flat bread
EGGPLANT SOUFFLÉ
fresh eggplants roasted and combined with onions, garlic, parsley, and eggs, baked & served with crisp pita
CHEF AHMAD’S KABAB KOOBIDEH
grilled ground beef laced with exotic spices served hot on a bed of pita garnished with grilled tomatoes
DILL AND LIMA BEAN BASMATI RICE
fragrant basmati enhanced with fresh dill & lima beans
EGGPLANT AND CHICKPEAS
summer eggplant and chickpeas cooked in olive oil until tender and finished with oregano and crushed red pepper