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Cold Appetizers – Display

Poached Gulf Shrimp Served with Fresh Lemon and Cocktail Sauce

Chilled Oysters on the Half Shell

Fresh Little Neck Clams Slowly Poached in Chardonnay

Garden Fresh Vegetable Crudités with Dip

Succulent Crab Claws with Fresh Lemon and Cocktail Sauce

Grilled Pork Loin Served Chilled on Crostini with Apple Chutney

Ripened Roulades of Melon wrapped in Italian Prosciutto

Grilled Pencil Asparagus Rolled with Cured Italian Ham


Butler Passed Appetizers

Italian Bruschetta served on Grilled Garlic Toast

Potato Pancakes with Caramelized Granny Smith Chutney

Succulent Bacon Wrapped Scallops

Greek Spanakopita with Feta Cheese and Wilted Spinach

Grilled Pork Loin served chilled on Crostini with Apple Chutney

Ripened Roulades of Melon wrapped in Italian Prosciutto

Grilled Pencil Asparagus Rolled with Cured Italian Ham


Carving Stations*

Slow Roasted Beef Top Round

Juicy Smoked Turkey Breast

Thinly Sliced Flank Steak

Brown Sugar Glazed Ham

Roasted Marinated Pork Loin

Grilled Beef Tenderloin

*All selections come with appropriate sauces and garlic bread or rolls


Chafing Dish Items

Savory Eggplant Parmesan

Oriental Teriyaki Chicken

Pan Seared Potato Cakes with Chive Crème Fraîche

Lobster Mousse in Flaky Phyllo

Low country Cocktail Crab Cakes

Oysters Rockefeller

Charleston Style Shrimp and Grits

Chicken Fingers with Honey Mustard or BBQ Sauce

Oriental Dim Sum

Fried Shrimp & Oysters


Action Stations

Pasta Station

Choice of Three Pastas and Three Sauces

Pasta: Penne, Rigatoni, Farfalle, Bow tie, Tortellini, Rotini

Sauces: Roasted Red Pepper, Basil Pesto, Filetto Pomodoro, Roasted Garlic Chardonnay Cream, Pink Vodka Sauce, Al Panna, Alfredo

Peking Duck Station

Slow Roasted Peking Duck Hand Rolled to Order in Fresh French Crepes with Scallions

Sautee Action Station

Hand Tenderized Veal or Chicken Cutlet with Wild Mushroom Jus

Sautéed Beef, Veal, or Pork with Roasted Shallot Dijon Jus

Pan Seared Low Country Crab Cakes with Garlic Cilantro Cream

Southern Style Shrimp and Grits


Plated Dinners

Salads

Garden Fresh Mesclun Greens with Seedless Red Grapes, Candied Walnuts, and Port Honey Vinaigrette

Frisee Greens with Marinated English Cucumber, Orange Segments, Toasted Pecans, Herb Goat Cheese, and Aged Sherry dressing

Fresh Seasonal Greens Layered with Vine Ripe Roma Tomatoes, Baby Mozzarella, and Balsamic Basil Vinaigrette

Plated Entrees

Grilled Atlantic Salmon Over Grilled Vegetable Ragout with Dijon Chardonnay Cream

Pan Seared Black Grouper Over Tomato Concasse with Pearls of Fresh Seasonal Vegetables

Bacon Wrapped BBQ Horseradish Shrimp Over Creamy Stone Ground Grits with Spicy Pepper Gravy

Roasted Breast of Chicken Stuffed with Wild Mushrooms and Feta Cheese over Wild Rice

Prime Rib


To inquire about a specific date or for more information,
please contact Lacy Davidson, Catering Sales Manager,
843-216-3777 ext 245 or ldavidson@ginncompany.com
1700 RiverTowne Country Club Drive
Mt. Pleasant, SC 29466