catering service for all occasions

The Coastal Cuisine menu

Sea Island and St. Simons Island Private & Personal Catering with a wide selection to choose from


CELL: 912.230.1755
EMAIL: [email protected]


APPETIZERS-Cold Platters

Display of Imported Cheeses with Fruit and Crackers
Antipasti Freddi
Marinated Tortellini and Olives
Fresh Corn and Flour Chips, Homemade Guacamole and Salsa
Fresh Tropical Fruit Display with Brie and Crackers
Fresh Wild Ga. Shrimp Remoulade, Creole Style
Fresh Prepared Hummus, Olives, Sun Dried Tomato, Seasoned Olive Oil, Pita Chips

Hand Helds

Endive with Boursin and Smoked Salmon
Chicken Salad Profiteroles
Prosciutto wrapped around Melon with Roasted Peppers
Cheddar Cheese Biscuit with Ham and Honey-Mustard
Local Shrimp Salad on a Spoon with Micro Green Garnish
B-L-T Toast
Cucumber- Alouette Open-Face Finger Sandwich on Marble Rye
Spicy B-L-T Stuffed Flour Tortilla Roulade
Grilled Shrimp and Mango Salsa on a Spoon
Asiago Gougere with Lobster Roll Salad


Pork B-B-Q on a Cheddar Cheese Biscuit
Low Country Crab Cake with Creole Remoulade
Warm Chicken Alfredo Turnover
Warm Andouille Sausage Lollipops with Creole Mustard
Tex-Mex Quesadilla
Marinated and Grilled Chicken Wings with Chipotle Sour Cream
Caramelized Water Chestnuts with Applewood Bacon
Puff Pastry Wrapped Baked Brie with Fresh Raspberries and Pecans
Seared Keilbasa Sausage with Stone Ground Mustard
Baked Gruyere` and Ham Croustade with Dijon Mustard
Chicken Cordon Blue Turnovers
Chicken Satay Kabobs with Cashew Crust
Spicy Fried Chicken Kabobs, Citrus Mustard Dip
Warm Mushroom Caps filled with Foie Gras Pate’ and Sausage
Tomato Bisque in a Shot Glass with Grilled Pimento Cheese Sandwich on a Skewer
Classic Oysters Rockafellar served on a bed of Rock Salt
Clams in Shallot-Saffron Pinot Grigio Broth with Baguette



Chilled Gazpacho
Classic SpanishTomato and Vegetable, Crouton Garnish
Low Country Tomato with Shrimp and Crab
Summer Fruit with Watermelon, Vegetables and Basil Oil

Chilled Vichysoisse
Fresh Chives

Chilled Champagne, Mango and Yogurt Soup
Red Pepper Puree

Chilled Georgia Peach and Champagne Frappe’
Fresh Mint Gremolata

Charleston Style Low Country Crab Bisque
Lump Crab Garnish

French Quarter Crawfish and Blue Crab Bisque
Crisp Andouille Sausage

Creole Black Bean Soup
Fresh Avocado, Sour Cream and Salsa

Low Country Gumbo
Keilbasa, Chicken, Shrimp, Classic Dark Roux Base,
Rice and Scallion

Saffron-Potato Leek Soup
Poached Clams
Basil Chiffonade, Whipped Sherry Cream


Classic Caesar Salad in a Parmesan Basket
All the Usual Suspects, Nick’s Hand Crafted Dressing, Grape Tomatoes,
Flowing out of a Crisp Parmesan Wafer Basket

Garden Citrus Salad
Heirloom Mixed Greens, Fresh Orange Segments, Strawberries, Candied Pecans, Cucumber, Red Onion, Mixed Peppers and Shredded Romano
Fresh Citrus-Strawberry Balsamic Dressing

Cucumber-Citrus Salad in Bloom
Low Country Cucumber Vinaigrette, Fresh Orange Segments, Grape Tomatoes, Fresh Dill, Butter Lettuce in a Cucumber Ring with Tomato Petals and Edible Flowers

Greek Style Salad
Artisan Greens, Marinated Artichoke Hearts, Hearts of Palm, Kalamata Olives
Red Onion, Heirloom Petite Tomatoes, Cucumber, Feta Cheese
Lemon-Herb Greek Vinaigrette

Toasted Goat Cheese Salad
Artisan Greens, Sugared Almonds, Red Onion, Mixed Peppers, Cucumber
Almond Crumble Covered Goat Cheese Slice
Apple Cider Vinaigrette

Creole Italian Nicoise’
Romaine, Kale, Grilled Shrimp, Marinated Asparagus, Anchovies, Black Olives Chopped Egg, Roasted Roma Tomatoes, Shaved Parmigiano Reggiano,
Lemon-Balsamic Vinaigrette

Warm Spinach Salad
Crisp Apple wood Bacon, Wilted Mushrooms, Red Onions, Grape Tomatoes, Chopped Egg
Sourdough Croutons and Raspberry- Orange Vinaigrette

**You Could Add: Grilled or Blackened Chicken Breast, Shrimp or Fish Fillet to any of the Salads to Make It an Entree**


Certified Angus 8-10 Oz. Filet Mignon
Marinated with Italian White Truffle Oil, Fresh Garlic, Wood-Fire cooked
Served with Red Wine Drunken Mushrooms, Truffle Bearnaise
Stuffed New Potatoes
Asparagus in a Squash Ring, Fresh Herb Butter

Grilled Veal Chop
Marinated with Fresh Herbs, Garlic and Truffle Oil
Oyster Mushroom and Rosemary-Truffle Demi-Glace
Heirloom Root Vegetables
Yukon Gold Mashed Potatoes with Boursin

Jerk Spiced Wood Fire Grilled Pork Tenderloin with Roasted Sweet Corn Salsa
Timbale of Island Style Peas and Rice
Pear Nectar Brined Bone-in Pork Chop
Caramelized Pear and Onion Au Jus with Fresh Sage
Stuffed Red Bliss Potato
Broccolini with Lemon Zest and Olive Oil

Stuffed Free-Range Breast of Chicken Cordon Bleu
Honey Ham, Gruyere Cheese, Shallots and a Natural Au Jus
Mixed Rice Pilaf Timbale
Tomato and Citrus Petals

Tuscan Style Stuffed Breast of Chicken
Spinach, Feta, Sun-dried Tomatoes
Served Sliced with Marinara Sauce
Basmati Rice Timbale, Grilled Italian Style Vegetables

Southern Style B-B-Q Ribs, or Chicken
Dry Rub Back Ribs, or Cut Whole Fryers
Sous Vide for Tenderness, then Finished over a Wood Fire
Nick’s Sweet, Carolina Vinegar or Mustard B-B- Q Sauce
Roasted New Potatoes
Grilled Corn on the Cob with butter

Cajun Blackened Redfish
Straight from New Orleans, Seasoned and Cast Iron Seared
Blackened Shrimp Butter, Caramelized Onions
Seared Zucchini, Yellow Squash and Peppers
Basmati Rice Pilaf

Grilled Pesto Marinated Swordfish, Tuna or Halibut Steak
Sun Dried Tomatoes, Pine Nuts, Mushrooms, Shallot Butter, Gorgonzola Crumbles
Crispy Parmesan Potatoes
Baby Vegetable Medley

Marinated and Charcoal Grilled Fresh Grouper or Mahi Mahi
Island Style Tropical Fruit Salsa
Roasted Yukon Gold Potato Wedges
Grilled Asparagus in a Green Onion Ribbon
Lemon-Almond Butter

Roasted Zucchini Wrapped Seared Fresh Grouper
Sauteed Shrimp,. Tomatoes, Fresh Artichokes
Red Pepper Sauce, Potato Pancakes

Seared Fresh Local Flounder
Brown Rice Pilaf with Asparagus, Pistachios and Tomatoes
Wilted Spinach and Oyster Buerre Blanc with Lemon Zest

Sauteed Fresh Local Redfish or Flounder
Tender Egg Batter Dipped and Sauteed
Fresh Lemon-Thyme Buerre Blanc
Jasmine Rice Pilaf
Buttered Broccolini


Key Lime or Meyer Lemon Pound Cake
White Chocolate Mousse, Candied Pecans, Grand Marnier Raspberry Puree

Fresh Poached Pear with Minted Sauvignon Blanc-Poppyseed Glace
White Chocolate-Amaretto Mousse

Chocolate Decadence
Flourless Chocolate Torte, White Chocolate Anglaise, Fresh Berries
White Chocolate Accents

Tira Misu
The Classic, Lady Fingers Soaked with Espresso,
Grand Marnier Muscarpone Whipped Cream
Kahlua, Cocoa Powder

Mile-High Chocolate Mousse Pie
White Chocolate Anglaise, Berries

White Chocolate Oreo Cheesecake Tart
Grand Marnier Caramel
Fresh Berries

Chocolate Mole Empanadas
Fresh Fruit Salsa
Vanilla Bean Crème Anglaise

St. Simon’s Island Meyer Lemon Meringue Pie
Strawberry Puree
(Seasonal Lemons are from my own trees!)

Warm Dutch Apple Pie with Cinnamon Ice Cream
Ga. Peach, Blueberry, or Dark Cherry Fruits could be a substitute

Warm Bourbon Chocolate Pecan Pie
Bourbon Chantilly Cream
White Chocolate Accent

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© 2021 Check Nick’s Coastal Cuisine Designed By Jayce Martinez