Final Under the Sea Menu:
"Angels" - Asiago cheese/horseradish stuffed shrimp, wrapped in bacon
Cucumber rounds topped with boursin - as refreshing as a sea breeze according to the publicity, and pretty darn good according to the taste tests.
Seafood salad on toast points - well over 1000 were eaten, so I think they liked the salad as much as I did, but it was a simple shrimp/lobster/Krab salad.
Celery boats, with hummus, dressed up pimento cheese, or pineapple/bell pepper/cream cheese for our less adventurous guests
Soup: Lobster corn chowder (with cumin and green chilies); sold out on this one, even though we made as much for the soup course as usual. Last year we had about 3 gallons of soup left over. It was just unusually good this year.
Salad: Greek Island Salad with a semi homemade oregano/Feta dressing - bought Greek vinaigrette and added a bunch of fresh oregano, garlic and feta, some kalamata juice and extra virgin olive oil. Staring with the bought helped hold the emulsion together, so we could let a server dress the salads as they went out, without worrying about separation.
Steamship Round - 24 hours at 180 degrees, on a bed of veg, thyme and wine, served at the carving stations with au jus - 2 spectacular, 70 pound Fred Flintstone chunks of meat; a real show stopper!
Chicken Lyonnaise (from the Titanic's last meal, though we didn't really advertise that aspect to everyone; folks in the know enjoyed sharing the knowledge judiciously)
Fried Grouper with lemon wedges, homemade tartar sauce and cocktail sauce
Stuffed Shells in homemade Alfredo (our vegetarian choice)
Linguine with red clam sauce
Shiver me Timbers: Shrimp skewers stuck into fried grit/smoked cheddar cheese balls visually a success and controlled the portioning for a buffet service, but I wasn't really as pleased with the dish as I had been in taste tests.
Golden coins - honey roasted carrot medallions. Par boiling then roasting really made these popular. I usually use tarragon with the honey, but the fresh was crazy expensive from our vendor, so we skipped it. Still really good. For most folks the texture of cooked carrots is the problem - a final 10 minutes of roasting in honey gives a nice "crust"
Paella style rice (veg and spice only/no proteins)
Assorted rolls, with butter, on the table and replenished on request.
Blue coconut sorbet in a martini glass with a white chocolate macadamia nut cookie and a slice of star fruit - absolutely the prettiest thing we have ever served, but a bit of a nightmare since the big freezer died the day before the Gala, so we had to plate all 350 at service time.
I was privileged to be able to help put this food out.