Corporate / Formal Catering

Below are sample menus developed for an international law firm and their weekend event held on St. George Island. There were 40 plus attendees that were invited from as far away as Holland to Dubai.  Chef Beverly Rich conveyed, through her cuisine, the bountiful harvest of the Gulf of Mexico.

Destination functions, especially weddings, are becoming increasingly popular in this area. Choose Valhalla Grill to provide a culinary experience with the local agriculture and aquaculture of the Gulf Coast.

SATURDAY BRUNCH BUFFET
“TRADITIONAL FRENCH CREPES”

SEAFOOD CREPES
(DELICATE FRENCH CREPES FILLED WITH A SELECTION OF SHRIMP, CRAB AND FISH. BAKED IN A PARMESAN MORNAY SAUCE)

CREPES POULET
(DELICATE FRENCH CREPES FILLED WITH POACHED CHICKEN BREAST
AND MUSHROOM DUXELLES. BAKED IN BECHAMEL AND TOPPED WITH GRUYERE CHEESE)

GARDEN SALAD
(SERVED WITH HOMEMADE DIJON VINAIGRETTE)

BREAD SERVICE

SUNDAY BREAKFAST BUFFET
“TRADITIONAL FARE”

SCRAMBLED EGGS
SAUSAGE GRAVY WITH BISCUITS
SAUSAGE LINKS
APPLEWOOD SMOKED BACON
HOMEMADE MUFFINS
FRESH SEASONAL FRUIT
ORANGE JUICE
HOT TEA SELECTION
COFFEE

SATURDAY DINNER BUFFET
“FRESH FLORIDA SEAFOOD”

RAW OYSTERS ON THE HALF SHELL
(SERVED WITH COCTAIL SAUCE AND LEMON WEDGES)

FRIED OYSTERS
(SERVED WITH TARTAR SAUCE)

STEAMED SHRIMP, OLD BAY STYLE

GROUPER OR REDFISH, IN THE STYLE OF OSCAR
(6 OZ. PAN SEARED FILET OF FISH, TOPPED WITH A BLUE CRABCAKE CRUST. FINISHED WITH A LEMON DILL BEURRE BLANC)

PASTA ROCKAFELLER
(PENNE PASTA TOSSED WITH WILTED SPINACH IN A PERNOD CREAM SAUCE INFUSED WITH OYSTER “LIQUOR”, FINISHED WITH PARMESAN CHEESE)

HERICOT VERT ALMONDINE 
(TENDER FRENCH BEANS TOSSED IN BROWN BUTTER AND TOASTED ALMONDS)

BREAD SERVICE

SUNDAY DINNER BUFFET
“CAJUN COMFORT FOOD”

NEW ORLEANS STYLE GUMBO
(PREPARED WITH ROASTED CHICKEN AND ANDOUILLE SAUSAGE)

SHRIMP AND CRAWFISH ETOUFFE
(TENDER GULF SHRIMP AND CRAWFISH TAILS SIMMERED WITH GARLIC, SWEET/MILD PEPPERS AND ONION IN A RICH, SLOW COOKED CAJUN GRAVY)

STEAMED WHITE RICE

BREAD SERVICE