Robby J Catering

First Course - Coquilles Saint-Jacques Second Course - French Quenelles in cream sauce Third Course: Choice of: - Beef Bourguignon with gratin of potato - Sole Meunière with a gratin of potato Fourth course - Creme Brûlée

First Course - Croquettes Second Course - Gambas al Ajillo Third Course: Choice of: - Barcelona seafood stew with charred lemon and cherry tomato salad - Hunters Paella with charred lemon and cherry tomato salad Fourth Course - Tocino de Cielo

First Course - Amuse Bouche - Fried green tomato with crab salad Second Course - Low-country shrimp pie Third Course: Choice of: - Double-cut bone-in chop accompanied with sweet potato casserole - Shrimp and grits accompanied with cast iron Brussels and bacon Fourth Course - South Carolina cobbler

First Course - Sticky pork skewers Second Course - Shrimp Panara Third Course: Choice of: - Adobo Chicken with garlic fried rice - Filipino T-Bone Tagalog with garlic adobo smashed potatoes Fourth Course - Filipino burnt flan