Spring Rolls Yam and Goat Cheese Truffles drizzled with a Fig-balsamic Reduction Crispy Shrimp Mousse Rolls with Kiwi-strawberry Sauce

Seared Tuna Ahi Tuna Rolls wrapped in Cucumber (in photo) Colonial Dungeness Crab Puffs Braised Short Ribs on Wasabi Rice Cakes

Lemon Grass Lobster Bisque An Family's Secret Kitchen Garlic Noodles Lobster Corn Dogs

A 300-guest wedding at the South Carolina Aquarium in Charleston, S.C., ran a slightly higher bill than usual at $40 a head because the menu included so many options. In addition to more elaborate items, Duvall's had a chilled ceviche bar and a garden display of cheese, bread, fruits, marinated and grilled vegetables, and crudites with dips.

Roasted Mushrooms stuffed with Toasted Walnuts and Gruyere Cheese House-smoked Salmon and Salmon Caviar on Dill Crostini Mini Buttermilk Biscuits with Country Ham and Orange-jalapeno Chutney

Mini Osso Buco with Wild-mushroom Risotto Cuban Sandwiches with Fried Plantains Paella

South Carolina Shrimp sauteed two ways, with Tomato-bacon-tasso Sauce or Lobster-parmesan Cream Sauce, and served with Whole-grain Creamy Yellow Grits Lump Crab Cakes served with South Carolina Peach Mustard and Cajun Caper Remoulade

For a wedding with 277 guests, Bold American Catering created multiple stations where “each station was thought of as an individual mini meal, composed of protein, starch and veggies,” Amanda Gall says. Due to the high-end style of this menu, and the fact that “no one went hungry,” she notes, this menu ran higher than the average $45-a-head station menu, food alone, at $60 a head. The chef-manned stations included 7-inch plates, two separate heavy hors d'oeuvre stations and a carving station.

Lamb Chops with Mint Julep Glaze Camembert with Strawberries Barbecue Pork on a Sweet Potato Biscuit

Grilled Pork Loin wrapped in Applewood-smoked Bacon with a Cider Demi-glace Sweet Potato Mash with Bourbon Candied Pecans Fresh-baked Cheddar Biscuits with Honey Butter

Sauteed Shrimp with White Stone-ground Grits and Garlic Gravy Beet and Goat Cheese Salad Braised Collard Greens with Onion and Jalapenos

Bold American Catering
404/815-1178
www.boldamerican.com

Center of Attention
818/842-7800
www.centerofattention.com

Duvall Catering & Event Design
843/763-6142
www.eventsbyduvall.com