GRITS
Coastal Southern Catering

Catering, Grazing Tables, and Southern Hospitality


Grits Coastal Southern Catering offers modern twists on classic Southern favorites. From traditional shrimp and grits to a seasonal offering of fresh soups and salads, we offer a variety of gourmet catering options perfect for events of all sizes. Our menu features local ingredients, including fresh gulf seafood, and a variety of homemade pickles, relishes, and sauces. We love weddings, private dinners, luncheons, presentations, parties- let us elevate your event to the next level!


Don't see your favorite dish? No problem. Chef Forist has years of 30A culinary experience and would love to work with you to create the perfect custom menu.

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Spring + Summer Menus

Click below for a menu featuring bright salads, colorful dishes, and seasonal offerings from the gulf.

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Fall + Winter
Menus

Click below for a menu that will offer creamy cheeses, tasty root vegetables, and hearty meals to share with the ones you love.

GRITS
A LA
CARTE

Smoked Gouda Grits
Blue Cheese + Caramelized Onion Grits

Mustard Green + White Cheddar Grits
Spicy Hatch Chili Grits
Buttermilk Cheddar Grits
Herb + Goat Cheese Grits

Creamed Corn Grits

Curried Grits

And More!

Want a true local treat? Request Bumpy Road Farm Grits: born, raised, and ground right here in Northwest Florida with Non-GMO Heirloom Corn.

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 CHARCUTERIE +  GRAZING TABLES

FULL CHARCUTERIE:
Assortment of cheeses (domestic & imported cheeses)
Cured meats
Pickled veggies (house pickled cucumbers, red onions)
Condiments (seasonal jellies, Dijon mustard, honeycomb, ect)
Nut assortment
Olives
Seasonal fruit
Toasted breads and assorted artisan crackers
Gluten free bread and crackers available
 
GRAZING:
Bacon Wrapped Dates
Mini Salmon Poke Bowls
Buffalo Chicken Pinwheels
Hot Crab and Artichoke Dip
Goat Cheese and Veggie Pinwheels
Steak Bites (with Horseradish Aioli)
Boiled Peanut Hummus
Teriyaki Chicken Skewers
Whipped Feta Dip
Scallops & Grapes
Pear & Gorgonzola Salad
Spicy Curry Glazed Fried Chicken
Apricot Couscous Salad
Fried Grit Balls (with Pepper Jelly)

DESSERTS ADD ON:
Sweet Tea Creme Brulee,
Coconut Dark Chocolate
Dark Chocolate Tarts
Iced Coffee Tiramisu

SPRING + SUMMER MENU

BUFFET AND PLATED OPTIONS AVAILABLE

 

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 SALADS+ STARTERS 

SALADS

Charred Corn Salad: Charred corn, tomatoes, avocado, red onion, bell peppers, jalapeno, feta crumbles, torn herbs, greens, and zesty vinaigrette 
 

Fig & Goat Cheese Panzanella: Sliced figs, goat cheese, torn basil, parsley, red pepper flakes, honey, and torn grilled bread 


Caprese Salad: Fresh heirloom tomatoes with mozzarella cheese, basil leaves, olive oil, aged balsamic, kosher salt, and cracked black pepper.

Apricot Couscous Salad: Grande tri-colored couscous, sweet peppers, red onion, feta, greens, torn herbs and apricot vinaigrette. 


Wedge Salads: Iceberg lettuce halves smothered in blue cheese crumbles, crumbled boiled eggs, red onion, bacon with creamy dressing, and a splash of red wine vinegar. 


Kale Caesar Salad: Kale, house-made Caesar dressing, shaved Parmigiano Reggiano cheese, Sourdough bread crumbs, and lemon zest.

Avocado, Mango, Orange Salad with Honey Sesame Lime Dressing:  Local tender greens, fresh citrus and avocado, torn herbs, coriander, and macadamia nuts in this take of a traditional Hawaiian starter. 

 

SOUPS + BISQUES

Gumbo: Gulf Coast shrimp, local smoked sausage, okra, garlic, onion, tomatoes, herbs, and spices. Served with rice and hot sauce. 

Golden Peach Gazpacho: Golden peaches simmered in white wine and honey, purred with fresh cream, and topped with torn basil and balsamic.

Smoked Asparagus Bisque: Charred asparagus, garlic, peppers, and onions simmered and blended with cream and spices. 

She Crab Soup: Delicate creamy buttery soup with lump crab, onion, carrots and celery. Topped with chives, sherry vinegar and local hot sauce. 

Spicy Artichoke Bisque: Roasted artichokes, shallots and herbs simmered and blended with cream and spices. 

THE REST

Curried Crab Cakes with Florida Citrus Salsa: Curried crab cakes, topped with a salsa of oranges, grapefruit, avocado, garlic, chives blossoms, torn herbs, chilis and jicama. Fried plantain garnish. 

Jalapeno Honey Cornbread: Sweet and spicy grit-based cornbread with fresh local honeycomb dripping on top. 

Shrimp & Papaya: 
Served warm in a peanut, garlic, and coconut sauce with a scoop of white rice. 

Ahi Tuna Tacos: Seared tuna on top of a jicama mango slaw, with wasabi sauce and key limes.

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 ENTREE

Shrimp + Grits: Fresh shrimp in a cajun butter sauce with peppers, garlic, local sausage, sweet peas, and herbs over rich smooth gouda grits.

Fish in Fig Leaves: Fresh seasonal fish (usally cobia or mahi-mahi), steamed in sweet, nutty earthy fig leaves. *Fig leaves seasonal.

 

Dijon Crusted Lamb: Bone-in lamb shanks coated in dijon and panko, seared to medium-rare with a drizzle of chimichurri bright herb sauce. 

Roasted Chicken Chimichurri: Pan-roasted lemon crispy chicken over rice, charred peppers, a drizzle of chimichurri bright herb sauce served over your choice of grits or rice.

 

Beef Tenderloin: Beef tenderloins crusted with kosher salt, pepper, and rosemary then seared and cooked to a perfect medium. Served sliced with an assortment of sauces. 

 

Braised Beef over Goat Cheese Grits: Dripping, spiced braised beef cooked low and slow over creamy grits. Topped with local greens and pickled green tomatoes.

 

Lobster Mac n Cheese: Cavatappi noodles, white cheddar, gruyere, smoked gouda, a heap of folded in lobster tail, and claw.

Crab Cake Sliders: Pan-fried jumbo lump crab cakes, roma tomato slice, shredded radicchio, fried onion, and drizzle of remoulade sauce on toasted buns. 

Crab Stuffed Flounder over Grits: Blackened flounder stuffed with creamy jumbo lump crab mixture over our signature mustard green-white chedar grits.

Chicken with 40 Cloves of Garlic over Grits: Chicken breasts lightly breaded, pan seared then braised on a bed of garlic with white wine, lemon and herbs over creamy gouda grits. 

Bacon Wrapped Pork Tenderloin over Grits: Grilled bacon-wrapped pork tenderloin over creamy gouda grits. Drizzled with a saute of red onion, sweet peppers, peas, garlic and kale in a smoky tomato broth.


Island Style Beef Ribs over Coconut Grits: Beef ribs marinated in ginger, garlic, chili, and cilantro mixture. Grilled and served over creamy, sweet coconut grits. Topped with torn cilantro, mint, and macadamia nuts.

Salt Baked Whole Red Snapper: Whole red snapper baked in a mountain of kosher salt and citrus slices. Side of melted spiced butter. (Only available for sitdown plating.)
 

 

GRIT ENTREES

Want to tweak something on the menu? Have a theme or favorite dish you don't see? We can absolutely work with you to create a perfect custom menu to match your vision.

SHRIMP AND GRITS

Local fresh caught shrimp in chipotle smokey broth with peppers, garlic, sweet peas and herbs over rich smooth gouda grits.

BRAISED PORK AND GRITS

Braised pulled pork in a broth of garlic, rosemary, charred peppers, red onion, asparagus, and sweet peas. Topped with parsley, goat cheese and drizzle of smokey hot sauce.

WILD MUSHROOMS AND GRITS

Mushrooms, garlic, onion, butter, white wine and herbs simmered and served over rich smooth gouda grits. Vegetarian.

CRAB CRUSTED TILAPIA AND GRITS

Blackened tilapia topped with creamy jumbo lump crab mixture. Seasonal veggies, pickled green tomatoes and cheddar grits.

FALL + WINTER MENU

BUFFET AND PLATED OPTIONS AVAILABLE

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 SIDES

GRITS: Our specialty- creamy cheesy grits! Choose between smoked gouda grits, BBQ grits, goat cheese grits, creamed corn grits or seasonal spicy mustard green & white cheddar grits.  Ask about our premium local Bumpy Road Farm Grits!


Collard Greens: Collards in spiced butter, smoked turkey neck, apple cider vinegar, garlic, chili's, and onion. 


Charred Brussels Sprouts: Charred Brussels and sweet peppers tossed in vidalia and peach relish, honey and balsamic. 


Parmesan Whipped Potatoes: Whipped potatoes with roasted garlic, butter, parmesan, and herbs.

Seasonal Vegetable Medley: A special medley of the freshest produce avaialble in our local farmers market, sauted to be the perfect match with any entree. 


White Rice or Dirty Cajun Rice

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 DESSERTS

Key Lime Pie Parfait: Classic Florida key lime pie with fresh whipped cream, toasted meringue, and topped with baby sugared key lime twists. 

Sweet Tea Creme Brulee: Rich creamy tea-infused custard, topped with caramelized raw Florida sugar. 

Chocolate and Salted Caramel Tart: One large dark Chocolate tart with chocolate filling and drizzled sea salt caramel.

Banana Pudding Shooter: Rum-soaked bananas, creamy custard, wafers.

Paradise Whip: This playful island dessert is whipped with banana, lime, and honey, topped with toasted coconut and lime zest.

Cheesecakes + Key Lime Pies Available for sit down dinners.

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 SALADS+ STARTERS 

SALADS

 

Pear and Gorgonzola Stack Honey, balsamic, greens, thick local Register Farm bacon, toasted pistachios, red onion, sliced pears and blue cheese. 

Prosciutto Roasted Salad: Butternut squash, brussels sprouts, prosciutto ribbons, red onion, peppers, toasted and lightly curried butternut squash seeds, candied walnuts and greens with maple balsamic vinaigrette. 

Seasonal Citrus Pistachio Salad: Blood oranges, pink grapefruit, red onion, shredded leeks, greens, toasted pistachio, and torn herbs with light champagne vinaigrette. 
 

Squash and Cranberry Salad: Spiced Roasted Delicata Squash rounds with pepita vinaigrette, dried cranberries, torn herbs and greens. 

Pomegranate Couscous Salad: Grande tri-colored couscous, sweet peppers, red onion, feta, greens, torn herbs and pomegranate vinaigrette. 

Wedge Salads: Iceberg lettuce halves smothered in blue cheese crumbles, boiled eggs, red onion, bacon with creamy dressing and splash of red wine vinegar.

Roasted Beet and Goat Cheese: Roasted purple and gold beets, greens, candied walnuts, bacon, honey balsamic vinaigrette and a goat cheese ball on top. 

SOUPS + BISQUES

She Crab Soup: Delicate creamy buttery soup with lump crab, onion, carrots and celery. Topped with chives, sherry vinegar and local hot sauce. 
 

Curried Sweet Potato Bisque: Sweet potatoes, garlic, shallots and herbs simmered with cream and spices. 
 

Smoked Leek Bisque: Charred leeks, garlic, peppers and onions simmered and blended with cream and spices. 
 

Loaded Potato Soup: Creamy, comforting mix of potatoes, onion, bacon, cheese, and herbs. 
 

Carrot Ginger Bisque: Carrots, garlic, ginger and onions simmered with cream and spices. 
 

Spicy Artichoke Bisque: Roasted artichokes, shallots and herbs simmered and blended with cream and spices.

ALL THE REST

Jalapeno Honey Cornbread: Sweet and spicy cornbread perfect for soaking up cheese grits! Loaded with fresh honeycomb. 
 

Browned Butter Sage Crab Cakes: Pan fried crab cakes with red onion, cranberries, bread crumbs, orange zest. Over bed of local greens tossed in garlic oil and dijon sauce. 
 

Bacon Wrapped Dates: These sweet and salty bacon wrapped bites are served over a smoky red pepper sauce and drizzled with balsamic glaze and microgreen garnish.
 

 

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 ENTREE

Shrimp + Grits: Fresh shrimp in a cajun butter sauce with peppers, garlic, local sausage, sweet peas, and herbs over rich smooth gouda grits.

 

Dijon Crusted Lamb: Bone-in lamb shanks coated in dijon and panko, seared to medium-rare with a drizzle of chimichurri bright herb sauce. 

Roasted Chicken Chimichurri: Pan-roasted lemon crispy chicken over rice, charred peppers, a drizzle of chimichurri bright herb sauce served over your choice of grits or rice.

 

Beef Tenderloin: Beef tenderloins crusted with kosher salt, pepper, and rosemary then seared and cooked to a perfect medium. Served sliced with an assortment of sauces.

Fisherman's Stew: Black muscles, Florida clams, gulf shrimp, cooked in a potato broth, with fennel and grilled artisan bread.

Braised Beef over Pumpkin Sage Grits: Dripping spiced braised beef cooked low and slow over creamy smokey pumpkin grits. Topped with local greens and pickled green tomatoes. 

Lobster Mac n Cheese: Cavatappi noodles, white cheddar, gruyere, smoked gouda, a heap of folded in lobster tail, and claw.

Crab Cake Sliders: Pan-fried jumbo lump crab cakes, roma tomato slice, shredded radicchio, fried onion, and a drizzle of remoulade sauce on toasted buns. 

Crab Stuffed Flounder over Grits: Blackened flounder stuffed with creamy jumbo lump crab mixture over our signature mustard green-white chedar grits.

Chicken with 40 Cloves of Garlic over Grits: Chicken breasts lightly breaded, pan seared then braised on a bed of garlic with white wine, lemon and herbs over creamy gouda grits. 

Bacon Wrapped Pork Tenderloin over Grits: Grilled bacon-wrapped pork tenderloin over creamy gouda grits. Drizzled with a saute of red onion, sweet peppers, peas, garlic and kale in a smoky tomato broth.


Island Style Beef Ribs over Coconut Grits: Beef ribs marinated in ginger, garlic, chili, and cilantro mixture. Grilled and served over creamy, sweet coconut grits. Topped with torn cilantro, mint, and macadamia nuts.

Salt Baked Whole Red Snapper: Whole red snapper baked in a mountain of kosher salt and citrus slices. Side of melted spiced butter. (Only available for sitdown plating.)
 

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 SIDES

GRITS:Our specialty! Choose between bbq grits, smoked gouda grits, green spicy hatch chili grits, herb goat cheese grits, creamed corn grits or seasonal pumpkin sage grits. Ask about our premium local Bumpy Road Farm Grits!


Collard Greens: Collards in spiced butter, smoked turkey neck, apple cider vinegar, garlic, chili's, and onion. 


Charred Brussels Sprouts: Charred Brussels and sweet peppers tossed in vidalia and peach relish, honey and balsamic. 


Parmesan Whipped Potatoes: Whipped potatoes with roasted garlic, butter, parmesan, and herbs.

Seasonal Vegetable Medley: A special medley of the freshest produce avaialble in our local farmers market, sauted to be the perfect match with any entree. 


White Rice or Dirty Cajun Rice

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 DESSERTS

Pumpkin Pie Parfait:  Festive spiced pumpkin whipped together with cream and pie crust. An iconic fall and winter dessert, in a convenient grab-and-go portion. 

Pumpkin Cheesecakes: Snickerdoodle crust, fresh pumpkin mixture and side of freshly whipped cream. 
 

Ginger Maple Cookies: Ultra-soft, chewy cookies made with fresh ginger and maple syrup. 
 

Chocolate and Salted Caramel Tarts: Dark Chocolate tarts with a drizzle of sea salt caramel. 
 

Egg Nog Creme Brulee: Rich creamy tea-infused custard topped with caramelized raw sugar. 
 

S'mores Stack: Spicy Mexican brownies topped with torched marshmallow and cinnamon graham cracker crumble. 
 

Hot Chocolate Cupcakes: Spiced chocolate cupcakes with toasted marshmallow icing. 
 

Banana Pudding: Wafers, vanilla bean custard, and rum soaked bananas.