THE 180 ROOM Menu

Shrimp and blue crab chilled in a spiced tomato broth with avocado and cilantro.

(Serves up to 40) Whole side of hot-smoked salmon with capers, red onions, diced eggs and lavosh crackers.

Artichokes, red onion, portobello mushrooms, red peppers and seasonal vegetables with balsamic glaze.

Chef 's selection of smoked and domestic cheeses served with crackers.

Melon salad tossed in citrus vinaigrette with feta cheese.

Z-Man, burnt ends, portobello, or carolina pork on a French baguette crostini.

Pulled pork breaded and fried, with Joe's sauce.

Beef and pork with provolone cheese.

Cold-smoked salmon on french baguette crostini with dill cream cheese and capers.