Crispy Point Judith Calamari

Beer & Wine Package

Gold Package

Silver Package

Riverside Bar Fee

Private Bar Fee

All items are priced per dozen. Two dozen minimum order per

Hors D'oeuvres by the Dozen

Bottomless Bloody Mary Bar

Bottomless Mimosa Bar

Tomato Mozzarella Bruschetta

Colossal Shrimp Cocktail

Goat Cheese Pimiento Fritters

Beef Satay

Chicken Satay

Brunch Bar Options

Enhance Your Brunch

Dessert

Artisanal Cheese Display

Creamy Hummus Platter

Fresh Vegetable Crudités

Host to select one of the following prior to the event

The Powers Ferry

New Orleans 'bbq' shrimp, crispy calamari, roasted calabrian oysters, jumbo lump crab cakes, crispy lobster bites

Hot Seafood Platter

Guests to select one at the time of the event

The Peachtree

The Piedmont

Clean the fresh calamari thoroughly. Cut the bodies into rings and leave the tentacles whole. Place the calamari in a bowl and cover with buttermilk. Let it marinate in the refrigerator for at least 1 hour.

Prepare the Calamari

In a separate bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, paprika, garlic powder, and cayenne pepper until well combined.

Make the Coating

In a deep, heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Remove the calamari from the buttermilk and let the excess drip off. Dredge the calamari in the flour mixture, ensuring each piece is well-coated.

Coat the Calamari

Carefully add the coated calamari to the hot oil in batches, being cautious not to overcrowd the pot. Fry for about 2-3 minutes, or until golden brown and crispy. Use a slotted spoon to remove them and place on a paper towel-lined plate to drain excess oil.

Fry the Calamari

Garnish the fried calamari with chopped fresh parsley and serve immediately with lemon wedges on the side.

Serve

fresh calamari

buttermilk

all-purpose flour

cornstarch

salt

black pepper

paprika

garlic powder

cayenne pepper

vegetable oil

lemon wedges

fresh parsley

Place the six-packs of Pale Ale, Lager, and IPA in the refrigerator for at least 2 hours before serving to ensure they are cold.

Chill the Beer

If desired, prepare an ice bucket filled with ice to keep the beers chilled during the gathering.

Ice Bucket Setup

Refrigerate the bottle of Chardonnay and Sauvignon Blanc for at least 2 hours before serving. These wines are best served chilled.

Chill the White Wine

Remove the cork from the Merlot and let it breathe for about 30 minutes before serving to enhance its flavor.

Open the Red Wine

Arrange a selection of cheeses on a platter, complementing with fruits or jams if desired.

Prepare the Cheese Platter

Place the mixed nuts in a bowl and open the box of crackers. Arrange everything on a table for easy access.

Set Up the Snack Station

Pale Ale

Lager

Chardonnay

Merlot

Sauvignon Blanc

Mixed Nuts

Cheese Platter

Crackers

Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Cook Quinoa

While the quinoa is cooking, dice the bell peppers and red onion. Mince the garlic cloves. Rinse and drain the canned chickpeas. Set all prepared vegetables aside.

Prep Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced red onion and sauté for about 3 minutes until it begins to soften. Add the minced garlic and sauté for an additional minute until fragrant.

Sauté Vegetables

Add the diced bell peppers and drained chickpeas to the skillet. Sprinkle in the cumin powder, paprika, salt, and black pepper. Stir well to combine and cook for 5-7 minutes until the peppers are tender.

Add Bell Peppers and Chickpeas

Add the fresh spinach to the skillet and stir until wilted. Finally, add the cooked quinoa and stir to combine all ingredients. Drizzle with lemon juice and give it a final stir.

Incorporate Spinach and Quinoa

Serve the quinoa and vegetable mixture warm, garnished with additional lemon juice if desired. Enjoy your nutritious Gold Package!

Quinoa

Vegetable Broth

Chickpeas, canned

Bell Peppers, assorted colors

Red Onion

Garlic, minced

Spinach, fresh

Olive Oil

Cumin Powder

Paprika

Salt

Black Pepper

Lemon Juice

In a small bowl, whisk together olive oil, minced garlic, lemon juice, chopped rosemary, salt, and black pepper until well combined.

Prepare the Marinade

Place the chicken breasts in a shallow dish. Pour the marinade over the chicken and ensure they are well coated. Cover and refrigerate for at least 30 minutes.

Marinate the Chicken

Preheat the Grill

Remove the chicken from the marinade and place it on the grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Cook the Chicken

In a skillet over medium heat, add a little olive oil. Add the trimmed asparagus and cook for 5 minutes. Add the halved cherry tomatoes and cook for an additional 3-4 minutes until the asparagus is tender and tomatoes are slightly blistered.

Sauté the Vegetables

Sprinkle grated Parmesan cheese over the sautéed vegetables and toss gently until combined. Remove from heat.

Add Parmesan

Serve the grilled chicken alongside the sautéed asparagus and tomatoes. Drizzle any remaining marinade over the chicken for added flavor.

Plate the Dish

Garnish with additional fresh rosemary if desired and enjoy your Silver Package meal!

Enjoy

Chicken breast

Olive oil

Lemon juice

Fresh rosemary, chopped

Black pepper

Asparagus, trimmed

Cherry tomatoes, halved

Parmesan cheese, grated

Begin by chilling a cocktail glass. You can do this by filling it with ice water and letting it sit while you prepare the drink.

Chill the Glass

In a cocktail shaker, combine 2 oz of gin, 1 oz of sweet vermouth, and 0.5 oz of lemon juice. Add 1 cup of ice cubes to the shaker.

Mix the Ingredients

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until the mixture is well chilled.

Shake the Cocktail

Discard the ice water from the chilled cocktail glass. Using a strainer, pour the cocktail mixture into the glass carefully.

Strain into Glass

Take a piece of lemon peel and twist it over the drink to release the oils. Then drop it into the glass.

Add Lemon Twist

Place one olive on a cocktail pick and garnish the drink by placing it in the glass.

Finish with Olive

Your Riverside Bar Fee cocktail is now ready. Serve immediately and enjoy responsibly!

Serve Chilled

Sweet Vermouth

Lemon Twist

Olive

Ice Cubes

Set up a clean and organized bar area to serve drinks. Ensure all necessary items are within reach.

Prepare the Bar Area

Place the mixers in the refrigerator or cooler to chill ahead of time.

Chill the Mixers

Slice lemons, limes, and prepare olives as garnishes. Place them in small bowls for easy access.

Prepare Garnishes

Fill a large bucket with ice and keep it nearby for easy access while mixing drinks.

Fill Ice Bucket

Arrange the glassware on the bar for easy serving. Use a variety of glasses for different cocktails.

Set Up Glassware

Ensure you have cocktail shakers ready for mixing drinks. Have a few available for simultaneous use.

Assemble Cocktail Shakers

Begin mixing cocktails as requested, using the premium spirits, mixers, and garnishes.

Serve Drinks

Keep the bar tidy and refill ice, mixers, and garnishes as needed throughout the event.

Maintain the Bar

Premium Spirits

Mixers (soda, tonic, etc.)

Garnishes (lemons, limes, olives)

Cocktail Shakers

Glassware (variety)

Cocktail Napkins

Preheat Oven

Clean the mushrooms with a damp cloth and remove the stems. Set the caps aside.

Prepare Mushrooms

In a mixing bowl, combine cream cheese, grated Parmesan cheese, minced garlic (finely chopped), chopped parsley, salt, and black pepper. Mix until smooth.

Make Filling

Fill each mushroom cap with the cheese mixture using a spoon or piping bag.

Stuff Mushrooms

Place the stuffed mushrooms on a baking sheet, drizzle with olive oil, and bake for 20 minutes until golden.

Bake

In a large bowl, whisk together eggs and heavy cream. Season with salt and black pepper.

Prepare Egg Mixture

Stir in shredded cheese, chopped spinach, and diced bell pepper into the egg mixture.

Add Fillings

Place mini pie crusts in a muffin tin. Pour the egg mixture evenly into each crust, filling them about 3/4 full.

Fill Pie Crusts

Bake in the preheated oven for 20-25 minutes, or until the egg is set and the tops are golden.

Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink. Drain and cool.

Prepare Shrimp

Arrange the shrimp on a platter with lemon wedges and a bowl of cocktail sauce in the center for dipping.

Prepare Serving

Large white mushrooms

Cream cheese

Grated Parmesan cheese

Garlic clove

Fresh parsley

Eggs

Heavy cream

Shredded cheese (cheddar or Swiss)

Chopped spinach

Diced bell pepper

Pie crusts (mini)

Large shrimp (peeled and deveined)

Lemon wedges

Cocktail sauce

In a large pitcher, combine the Tito's Vodka, tomato juice, lemon juice, Worcestershire sauce, hot sauce, celery salt, and black pepper. Stir well until all ingredients are fully combined.

Mix the Base Ingredients

Taste the mixture and adjust the seasoning with more hot sauce or black pepper if desired.

Taste and Adjust

Prepare a selection of toppings by arranging the celery sticks, pickle spears, lemon wedges, olives, cooked bacon strips, cherry tomatoes, shrimp, hot pepper rings, and cheese cubes on a large platter.

Gather Toppings

Set up glasses with ice and pour the Bloody Mary mixture over the ice, filling each glass about 2/3 full.