On Premise Catering Menu Choices

Pre-Fixe Sit Down Menu

FIRST COURSE SELECTIONS:
Roasted Tuscan Tomato Soup
Lobster Bisque
Hege's House Salad with bibb, redleaf, celery, carrots, radishes, cucumbers, tomatoes, vidalia onions, feta cheese and garlic mustard vinaigrette
Traditional Caesar Salad with herbed croutons and fresh grated Parmigiano Reggiano
Steakhouse Salad with shrimp, hardboiled eggs, red onions, cucumbers, gorgonzola, tomatoes, croutons and bacon
SECOND COURSE SELECTIONS:
Chicken Florentine with Pasta Alfredo
Lobster Raviolis with grilled shrimp, lobster tail and mashed potatoes
Oven Roasted Chilean Sea Bass with fresh asparagus and citrus buerre blanc
Veal Porterhouse with Red Wine jus, Garlic mashed potatoes & creamed spinach
Grilled "Prime" Ribeye with garlic butter, roasted red potatoes and creamed spinach
Bacon-Wrapped Filet Mignon with crumbled bleu cheese, red wine jus and roasted red potatoes
DESSERT SELECTIONS:
Traditional Key Lime Pie
Dark Chocolate Terrine
Apple Raisin Bread Pudding

LOWCOUNTRY THEME BUFFET

APPETIZER BUFFET
CHOICE OF ONE: Pickled Shrimp and Okra with Corn & Tomato Salsa OR Crispy Popcorn Shrimp
COMES WITH: Country Ham Biscuits, Southern Style Oyster Cassorole, BBQ chicken kabobs with Mango Chutney, Maryland Crab Cakes, Deviled Eggs-Salter Pecans-Pimento Cheese
CHOICE OF:
Frogmore Stew (Shrimp, Clams, Andouille Sausage, Corn & Potatoes)
Seafood and Chicken Paella
Blackened Mahi Mahi with Cheesy Grits
CHOICE OF:
CARVING STATION WITH EITHER:
Sliced Filet Mignon with Tomato Cucumber Salad & Red Wine Vinegar Glaze
Braised Short Ribs of Beef with Polenta
CHOICE OF THREE: Squash Casserole, Collard Greens, Grilled Local Vegetables in Blue Cheese Balsamic Glaze, Southern Potato Salad, Potato Corn Hash, Grilled Mushrooms with Parmesan Shavings
COMES WITH:
Jalapeno Cheddar Cornbread

HEGE'S FRENCH BUFFET

APPETIZER CHOICES:
Shrimp Cocktail OR Stuffed Shrimp with crabmeat mousse and lemon buerre blanc
Eggplant Tapenade with garlic croutons
Flank Steak Skewers with fresh mint
Bacon-Wrapped Scallops with mango chutney
Maryland Mini Crab Cakes with remoulade
INCLUDED APPETIZERS: Assorted Canopies-Smoked Salmon, Deviled Eggs, Crab Salad, Proscuitto-Wrapped Melon, Mozzarella and Sun dried tomatoes
ENTREE AND VEGETABLE SELECTIONS:
CHOICE OF EITHER: Poached Salmon with dill mayonnaise on a mirror OR Stuffed Flounder with crabmeat and lemon butter sauce
Choice of:
Chicken Piccatta
Chicken Coq Au Vin with pearl onions and mushrooms
Chicken Saltimbocca with Virginia ham and gruyere cheese
CHOICE OF THREE:Fresh Asparagus in herb vinaigrette, Marinated Mushrooms, Roasted Red Potatoes, Potato Hash, Grilled Vegetables with balsamic bleu cheese glaze or Tomato, Cucumber & Red Onion Salad
BUFFET INCLUDES ONE OF THE ITEMS BELOW:
Slice Filet Mignon with horseradish sauce OR Cabernet Braised Short Ribs with gorgonzola polenta

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