The Bradford House & Gardens Full Catering Menu

Butler-Passed Hors D’oeuvres

The following menu prices are based on their being Butler-Passed for up to 45 minutes prior to dinner.

Grilled Rosemary Shrimp & Tear-Drop Tomato

Marinated Jumbo Shrimp and Tear-Drop tomato grilled on a Fresh Rosemary Skewer 

Mini Crab Cakes

Chef Terrell’s recipe loaded with Jumbo Lump Crab Meat, sweet peppers and other secret ingredients.  Served with house-made Remoulade sauce and artfully garnished making them look as good as they taste

Mini Shrimp Cocktails

Jumbo Shrimp served in shooter with Cocktail Sauce and garnished with Lemon slice 

Caribbean  Jerk  Lollipop

Jerk Beef Lollipop served with Mango Pepper Relish

Double Tomato Bruschetta

A combination of Fresh Tomatoes, Sun-Dried Tomatoes and Fresh Mozzarella make this the best Bruschetta ever! Served with toasted crostini 

Curried Chicken Salad in Filo Cups

A light Sprinkle of Curry gives our Chicken Salad a slight “nutty” flavor that goes great with the crunch of the Filo 

Pear and Gorgonzola Crostini

The Perfect combination of sweet and savory, soft and crunchy.Topped w/ walnuts and Bacon!  

Chicken Quesadillas with Fresh Pico do Gallo

A Cornucopia Quesadilla of Grilled Chicken, Pico De Gallo, and Jack and Cheddar.  Served  with Citrus Cilantro and Sour Cream.  Freshly made and Fantistico!  

Asparagus en Puff Pastry

Asparagus Tips Wrapped in Filo dough and baked until golden brown. Served with Sun-Dried Tomato Hollandaise. A great combination of veggie and pastry 

Bacon-Wrapped Jumbo Shrimp

Jumbo Shrimp wrapped in Applewood Smoked Bacon, and sprinkled with Fresh Herbs

Mini Beef Wellingtons

Beef Tips, sautéed Mushrooms, and Pate Served with a Shallot Wine Sauce

Coconut Chicken Bites

Boneless Chicken Bites, dusted with Coconut Japanese bread crumbs, and Pan-Fried until golden Brown. Served with Sweet Thai Chili Sauce

Caramelized Onion Tarts

Sweet Onions and Swiss Cheese in a bite-size tart. Surprisingly Delicious! There won’t be any left!  

Franks in Puff Pastry

Call them what you like!!  Always a hit. Served with Brown Mustard 

Spinach-Artichoke Tarts

We have made eating Spinach-Artichoke Dip, neat, easy and delicious. Great Hors D’oeuvre for passing in the garden

Smoked Salmon and Cucumber

Smoked Salmon with Boursin Cheese, served on English Cucumber Slices, garnished with a sprig of Fresh Dill

Antipasto Kabobs

Snack-sized Kabobs with Genoa Salami, Marinated Mozzarella, and a Kalamata Olive

Tomato Basil Kabobs

A 4” kabob with Mozzarella, Grape Tomato, and fresh Basil.  $2.50 per person

Stationary Hors D’oeuvres

Stationary Hors D’oeuvres may be available for either one hour, prior to a meal, or (2 hours) without a meal. A meal consists of a minimum of One Entrée and two side dishes.  If choosing 2 hours without a meal, once Hors D’oeuvre Station is removed, a “Salty Snack Bar” will replace the station until 30 minutes prior to the end of the contract rental time.

Cheese Board

A variety of Domestic and Imported cheeses served with Crackers and garnished with Almonds, Grapes, and Strawberries $4.50 per person ($6 per person, if served for 2 hours)

Fresh Beef and Sausage Meatballs

Served in your choice of Hawaiian, Marinara, or BBQ Sauce

Twice Baked  New Potatoes

Baby Red New Potatoes, stuffed with Sour Cream, 4 Cheeses, and Real Bacon, baked until golden brown

Sausage-Stuffed Mushrooms

Fresh Mushrooms Stuffed with Sausage and Cream Cheese

Crab-Stuffed Mushrooms

Fresh Mushrooms Stuffed with our Jumbo Lump Crab Cake Stuffing

Marinated Mozzarella Skewers

Mozzarella, marinated in fresh herbs, Grape tomato, and  olive

Fresh Fruit Tray

A Variety of Seasonal Fruits Served with Whipped Cream and Cinnamon-Honey Yogurt

Fruit Kabobs

Pineapple, Strawberry, and Kiwi on a Skewer. $2.50 per person

Charleston Hot Crab Dip

A Charleston Favorite.  Lots of Crab, Cream, Sherry and cheese.  Served with Melba Toast

Salad and Starter Menu

House Salad

Mixed baby Greens, and Romaine, Tomatoes, and Cucumber, with Crouton

Caesar Salad

Romaine, Cherry Tomatoes, Fresh Parmesan, Crouton, Sliver of Purple Onion and  House-made Caesar Dressing

Oregon Salad

Romaine, Dried Cherries, and Walnuts with a Raspberry Vinaigrette  

Mandarin Salad

Mixed Greens, Fresh Strawberries, Mandarin Oranges and sliced Almonds

Southwest Salad

Mixed Greens, Corn & Black Bean Salsa, Tomatoes, Cilantro, Mixed cheese, Tortilla chips, and Southwest Ranch

Rainbow Salad

Bed of Romaine, with Baby Spinach, Carrots, Red Peppers, Asparagus Tips, and Marinated Artichokes

Greek Salad

Lettuce, Feta Cheese, Cucumber, Kalamata Olives, Red onion, and Tomatoes

Pasta Entrée Menu

Meatball Marinara

Italian Sausage and Ground Beef Meatballs in a Garden Marinara Sauce over your choice of Pasta

Shrimp and Eggplant Parmesan

Layers of Shrimp and Eggplant, baked and Served with Roasted Garlic Alfredo Sauce

Italian Baked Manicotti

With Roasted Chicken and Spinach Mornay Sauce

Roasted Portobello Ravioli

Portobello Mushrooms with Asiago Ravioli tossed in Herb- Shrimp Butter

Entrée Menu (Poultry)

Sherry Chicken

Pan-Seared, lightly seasoned and topped with  Smoked Gouda Cheese and white Wine Butter Sauce

Stuffed Chicken

Chicken Breast Stuffed with Mushrooms, Fresh Herbs, and Mozzarella. Served in a Marsala Wine Sauce

Eggplant Chicken

Sautéed Eggplant, Peppers, Onion, Garlic and Fresh Herbs.  And topped with Grilled Chicken, served with White Wine Spinach Cream

Cajun Deep-Fried Turkey Breast

Turkey Breast marinated in Italian Dressing and Dusted with with Cajun Flour,  Served with Spicy Remoulade Sauce

Chicken Picatta

Chicken Breast in a light Lemon Caper Butter Sauce

Grilled Southwest Chicken

Marinated then grilled Breast of Chicken, topped with Black Bean and Cilantro Salsa

Chicken Valdosta

Chicken breast, sautéed and seasoned with Tarragon, then topped with Sherry and cream Mushroom sauce, and topped with Fontina Cheese

Southern Roasted Chicken

Bone-In , juicy white and dark meat chicken encrusted with fresh herbs and garlic.  Topped with Madeira Wine Gravy  

Entrée Menu (Beef)

Chopped Sirloin Steak

Served with Wild Mushroom Burgundy Sauce $9.00 per person

Stuffed Beef

Beef Tenderloin Stuffed with Lobster and Spinach Pinwheel.  Art on a Plate!!

Blackened Sirloin

Served with Creole Mustard Horseradish Sauce

Cajun Roasted Ribeye

Thin-Sliced Cajun Roasted Ribeye with a Fresh, Creamy Garlic Au Jus

Entrée Menu (Pork)

Pineapple-Glazed Ham

Smithfield Ham,  baked to perfection, Glazed with Brown sugar, served with Pineapple Mango Chutney

Rosemary-Crusted Pork Loin

Served with Savory Gravy

Cranberry Pork

Roasted Pork Loin With Cranberry Glaze

Braised Pork Chops

Served in a Caramelized Onion Gravy

Entrée Menu (Fish)

Braided Salmon and Flounder

Salmon and Flounder, cut into wide strips and woven together, and Served with Citrus Beurre Blanc.  Garnished with Fresh Dill  

Blackened Tilapia

Blackened Pan-Seared Tilapia Served with Baby Shrimp Butter 

Fire-Grilled Catfish

With Roasted Three Pepper Relish

Salmon Croquettes

Salmon With Onion, Garlic and Potatoes to form the perfect Croquette , then Oven-Baked. Served with Three Cheese Cream Sauce

Herb-Crusted Salmon

Salmon dredged in fresh Tarragon, Oregano, Rosemary and other Herbs, and Seared in Garlic and Olive Oil. Served with Fresh Dill Sauce

Specialties Entrée Menu

California Shrimp Cakes

Sauteed baby Shrimp with our special spices, Bread Crumbs, and a touch of Cream, sautéed and Served with Yellow Tomato Avocado Relish

Chicken and Shrimp Wellington

Chicken and Shrimp with a White Wine Mushroom reduction, baked in Puff Pastry and served  with Lobster Cream

Charleston Shrimp and Grits

A Charleston Favorite, with Andouille Sausage, peppers, and lots of Large Shrimp

Prime Rib Carving Station

Perfectly cooked to Medium Rare, served with Horseradish Sauce and Carved on site by our Chef

Potato and Rice Menu

Sweet Potato Souffle with Pecan Crust

A Southern Favorite

Garlic-Roasted New Potatoes

Made with New Red Potatoes

Potatoes Au Gratin

New version of an old Classic.  Made with four cheeses

Saffron Orzo

Orzo prepared with fresh herbs

Gorgonzola Mashed Potatoes

Fresh Home-made Potatoes with Gorgonzola Cheese

Orzo and Rice Pilaf

With onion, carrots, and mushrooms

Seared Polenta Cakes

Made with Roasted Red Pepper, Asiago and Gorgonzola. Pan-Seared and garnished with Fresh Parmesan

Vegetable Sides Menu

Peach-Glazed Carrots

Baby Carrots in a Brown Sugar and Peach glaze

Glorified Cabbage

Smothered cabbage with peppers, onions, and Cheddar Cheese

Medley of Fresh Seasonal Vegetables

Seasoned with Butter and fresh Herbs

Steamed Broccoli

With mild cheddar sauce

Green Beans with Toasted Almonds

Fresh Green Beans, caramelized in butter and finished with Toasted AlmondsGrilled Asparagus

Olive oil, a little salt and cooked quickly on the grill

Broccoli Polonaise

Steamed Broccoli with Garlic butter and topped with Italian Bread Crumbs, Parmesan and Chopped Boiled Eggs  


New York Style Cheese Cake

Served with Fresh Lemon Sauce

Derby Pie

Chocolate Chips, and Walnuts

Red Velvet Cake

Home-made with lots of rich Cocoa and Cream Cheese Icing

White Chocolate Bread Pudding

White Chocolate Chips, no raisins, and the best hot Caramel Sauce you’ve ever had

Pumpkin-Pecan Cheese Cake

Topped with Praline Crunch

Sugar Cream Pie

An Indiana secret!  Sugar, Cream, Butter with a little Cinnamon sprinkled on top

Pumpkin Roll

Pumpkin Cake with walnuts and cream cheese

German Chocolate Layer Cake

Made from scratch with all fresh ingredients

View and Print our Full Catering Menu

*All prices are subject to change without notice.