How much food will I need for my reception? We categorize quantities into three groups; Light, Medium, and Heavy. To determine the group that you fall in just take the number of pieces selected and divide by the number of expected guests. Events where a “Light” amount of food is needed would include any number up to 5 pieces per person. “Medium” would include 6-10 pieces per person. “Heavy” would include 11+ pieces per person. A helpful hint is to just visualize these amounts of food on our reception plates.
When choosing an item how will I know what quantity to order? Generally most guests will select 1 piece as they move through the buffet. However, some do take 2 pieces. Our recommendation on many of our selections is to order 2 pieces per person. Another option is to order 1 ½ pieces per person. Of course there are some items that are more popular than others, for instance; our char-grilled chicken bites are more popular than our deviled eggs. Both items are delicious – but some people, whether it’s due to health concerns or personal taste do not eat eggs. Once you have a menu selected our Chef will, upon request, review it and provide comments and/or suggestions that will assist in getting everything just right.
How do I determine the amount of beverage needed? This depends greatly on the number of beverage selections, time of day, and group demographic. Once these questions are answered your Rucker Place representative will be able to provide an estimate.
What if I am selecting Iced Tea or Punch only? For Iced Tea only we recommend 1 gallon for every 12-14 guests. For Punch only we recommend 1 gallon for every 18-20 guests. Remember too that water service is complementary included with each event.
To view more of our Menus such as our Dinner Menu and Luncheon Menu please go to "Pricing and Information" then Other Events.
To View Rucker Place Catering photos go to "Pictures"
RECEPTIONS ALA CARTE FOR 2010
All prices are for quantities of 100 – Half orders are fine
♥ Roasted Turkey Croustades with Sage Aioli $155
♥ Mini Pizzas with Chef’s Toppings $175
Meatball Sliders with Melted Tomatoes $185
♥ Vegetarian Stuffed Mushroom Caps $185
Mini Buttermilk Biscuits with Ham and Cheddar $195
Fried Chicken Drumettes tossed with Honey & Chipotle $225
♥ Stuffed Potatoes with Feta and EVOO $195
♥ Sopes with Pork and Avocado Sauce $175
♥ Pecan Crusted Chicken Tenderloins – Orange Butter Sauce $200
♥ Char Grilled Chicken Bites – White BBQ Sauce $200
Flat Iron Steak Skewers - RP Steak Sauce $225
Grilled Cheese and Bacon Sandwiches on Sour Dough $170
Individual Mashed Potato Casseroles $190
Stuffed Celery & Olives with Greek Feta $135
Belle Chevre & Roasted Almond Canapés on Challah $165
♥ Baby Shrimp Rolls with Maude’s Sauce $195
♥ Wild Yeast Sour Dough Toasts with Boursin & Spinach $145
Pimento Cheese Mini’s with Raw Vegetable Sticks $160
Chicken Salad on Soft Rolls $160
Mini Pecan Muffins with Turkey and Cheddar $190
♥ Housemade Flat Bread with Goat Cheese & Lemon Tapenade $170
Housemade Flatbread with Roasted Pepper Hummus $165
♥ Fresh Mozzarella Canapés $170
Gulf Coast Oyster Shooters with Mignonette Sauce $195
♥ Individual Shrimp Cocktails $325
Vegetarian Finger Sandwiches with Ginger Cream Cheese $160
Assorted Mini Deli Sandwiches $180
♥ Staff Favorites
Please Add 20% Service Charge and 10% Sales Tax to All Selections
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ALL INCLUSIVE BUNDLES FOR 2010 Our theme for 2010 is “less is more”. Experience has taught us this can be a good thing. Start your menu planning with either one of our chef’s Centerpiece Selections, and then add three more of our house made selections, and remember that Historic Rucker Place always provides complementary Chef’s Market Fresh Fruit selection to help round out your menu. It’s one of our ways to say thank you for choosing us. Centerpiece Selections Pecan Crusted Chicken Tenderloins House Made Hors D’ Oeuvres Smoked Ham Croustades with Creole Mustard Mini Pizzas with Chef’s Toppings Meatball Sliders with Melted Tomatoes Vegetarian Stuffed Mushroom Caps Mini Buttermilk Biscuits with Ham and Cheddar Sopes with Pork and Avocado Sauce Stuffed Potatoes with Feta and EVOO Individual Mashed Potato Casseroles Stuffed Celery & Olives with Greek Feta Belle Chevre on Baguette with Lemon Tapenade Wild Yeast Sour Dough Toasts with Boursin & Spinach Pimento Cheese Mini’s with Raw Vegetable Sticks Vegetarian Finger Sandwiches with Ginger Cream Cheese Mini Pecan Muffins with Turkey and Cheddar Fancy Roast Beef and Bleu Cheese Canapés Flatbread with Roasted Pepper Hummus CHEF’S MENU FOR 2010 Char Grilled Chicken Bites with White BBQ Sauce Mini Pizzas with Chef’s Toppings Feta Cheese Mini’s with Raw Vegetable & Bread Sticks Twice Cooked Beef Brisket with Housemade Rolls and Horseradish Sauce Stuffed Potatoes with Roasted Garlic and EVOO JAZZ RECEPTIONS FOR 2010 Fun, Casual, Memorable Just like our very popular Jazz on the Porch nights we will set up our outdoor kitchen so that your guests can come up and order from your menu – hanging on the kitchen tent. In addition, we will set up self serve tables with traditional cheese and fruit platters and your favorite hors d’ oeuvre selection. Printed menu cards will be available to all of your guests.
Gail & Jack’s Wedding Char Grilled Burger with Feta Cheese and Spinach Shrimp Taco with Cilantro Slaw Grilled Chicken Bites with White BBQ Sauce Chef’s Cheese Platter Market Fresh Fruit Selections Our Favorite Hors D’ Oeuvre At the Bar Assorted Beers & Wine Iced Tea Station Groom’s Cake Chocolate Ganache Football Rose Water Butter Cream
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Pricing is custom designed and based on menu selections
THEMED RECEPTIONS FOR 2010
Antipasti “Villa Rucker”
An array of Italian Meats and Cheeses
Assorted Olives, Roasted Garlic & Peppers, White Bean Spread
Low-Country Boil
Smoked Sausage, Potatoes, and Corn
Ribs & Chicken
Loin Back Ribs & Grilled Chicken
Beans, Potato Salad, Slaw and Bread
Chef’s Selected Cheeses with Roasted Nuts
Chicken Salad and Pimento Cheese Finger Sandwiches
Hand Breaded Chicken Fingers with our White BBQ Sauce
Individual Dishes of Macaroni and Cheese
All Themed Receptions require a minimum of 50
Please Add 20% Service Charge and 10% Sales Tax to All Selections
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STATIONS, SWEETS & BEVERAGES FOR 2010
Prices are per person – minimum of 50
Two Delicious and Distinct Pasta Dishes from our Chef
Bacon, Caramelized Onion, Two Cheeses, Sweet Potatoes, and more
Set up on our Porch and served with a variety of Hot Sauces
Grits & Grillades Station $6
Stoned Ground Grits with Chef’s Grillades Selection - Delicious
CARVING STATIONS
Beef Tenderloin Carving Station $195
Housemade Rolls & Horseradish Sauce – Serves 30/40
Roast Turkey Carving Station $175
White & Dark Meat, Soft Rolls & Chef’s Sauce – Serves 60/70
Slow Cooked Pork Carving Station $165
Served with Soft