Menu:  Oysters Rock, Blue Crab and Brie Quesadillas with Curried Waldorf Salad, Grilled Pork Tenderloin with Bourbon-Peach Compote, Shrimp and Grits with Smokey Poblano Cream Sauce, Seared Certified Organic Chicken with Blackberry-Balsamic Reduction, Seasonal Fresh Vegetables, Roasted Red Bliss Potatoes and House-Made Key Lime Pie!

Signature Cocktails:  “The Molly” : Cucumber Mint Gimlet, Rain Organic Cucumber Lime Vodka, Fresh Lime Juice, Mint Simple Syrup.  “The Ollie” : Cucumber Margarita, 100% Agave Tequila, Fresh Lime Juice, Agave Nectar, Green Chartreuse.

Wine Offerings:  Santa Rita Reserva Sauvignon Blanc, Santa Carolina Chardonnay,  Brancott Pinot Noir, Kenwood Zinfandel.

Photography:  Brooke Roberts Photography

Floral & Event Design:  Latitude 31 Events + Catering

Food:  Latitude 31

Music:  Defunk

Latitude 31 on Historic Jekyll Wharf

Mollly & Ollie

Menu and Table Dressing

Chalkboard Seating Chart

Signature Cocktails

Floral Design: Silver Brunia, Dusty Miller, Cabbage, Scabiosa Pods, Lamb’s Ear in Vintage Wine Crates

Main Dining Room

Oysters Rock

Defunk

Blue Crab & Brie Quesadilla with Curried Waldorf Salad

Grilled Pork Tenderloin with Bourbon-Peach Compote

Menu Theme : Coastal BBQ

Wild Georgia Shrimp : BBQ Chicken : Hush Puppies : Cole Slaw : Potato Salad

Key Lime Pie + Pecan Pie

Red Strip + Stella Artois

All photography by Sarah DeShaw :  Floral Design by Straton Hall : Event Design + Coordination by Latitude 31 Events + Catering.

All photography in this post by Sarah DeShaw.

Here are a few of our new additions-

• Flank Steak with Rosemary Red Wine Reduction
• Seared Certified Organic Chicken with Blackberry Reduction
• Kalamata Olive Tapenade with Toasted Pita
• Eggplant and Ricotta Grilled Flatbread
• Arugula and Prosciutto Grilled Flatbread
• Roasted Chicken and Spinach Flatbread

Chef Travis recently created a number of Gluten-Free selections for a cocktail party at Latitude 31°.

Here is the Menu.

Outside at the “Rah” Bar, if you have a smaller, more private get together you can use our back patio that seats 25, or rent out the entire Rah Bar and we will accommodate up to 150!

Another decision to make for any occasion is the theme. We can set up for anything from your classic southern rehearsal dinner to an elegant, white linen reception. We also have a plethora of food and beverage packages available. Here are just a few examples of what we currently offer.

For parties of 25 or less…choose three
Romano Crusted Chicken with sun-dried tomato basil cream sauce
Bourbon Peach and Pecan Glazed Pork Tenderloin basted and served with house special bourbon peach pecan sauce
Fried Jumbo Coastal Shrimp with housemade cocktail and tartar sauce
Atlantic Grouper sautéed and served with lemon parsley beurre blanc
Desert Fire Fettuccini with Andouille sausage, wild Georgia shrimp, jalapeño cream sauce, and spinach fettuccini

**includes House salad, fresh baked rolls with butter, and dessert

For small or big parties we offer passed Hors D’oeuvres, fruit and cheese platter, vegetable platter, and a cold meat platter.

Hors D’oeuvres include but not limited to Chicken Potstickers, Black Bean Quesadilla, Teriyaki Chicken Skewers, Romano Crusted Shrimp, Jumbo Coconut Shrimp, Oysters Rockefeller, and Atlantic Blue Crab Cakes.

Fruit and Cheese Platter includes but not limited to cantaloupe, honeydew, white and red grapes, cubed Cheddar, cubed Swiss, and cubed Pepper Jack. We have exotic cheese as well- Gorgonzola, Smoked Gouda, Herbed Goat Cheese, Port Salut and more!

Vegetable Platter includes but not limited to broccoli florets, cauliflower florets, yellow squash, zucchini sticks, button mushrooms, cherry tomatoes, and vegetable dip.

Cold Meat Platter includes but not limited to sliced ham, sliced roast beef, and sliced turkey with assorted rolls, horseradish sauce, and brown mustard. Ask us about adding prosciutto, salami, and other cured meats!

For right now, we offer four different buffet options for large parties!
Low Country Boil
Georgia Wild Shrimp
New Orleans Crawfish
Barbecue or Fried Chicken
Red Skin Potatoes, Smoked Sausage, Corn on the Cob, Creamy Coleslaw
Desserts of assorted pastries, chocolates, and tarts
Southern BBQ (choice of two)
Baby Back Pork Ribs
Barbecue Chicken
Fried Catfish
with- Cheese Grits, Coleslaw, Potato Salad, Baked Beans
Desserts of assorted pastries, chocolates, and tarts Latitude 31
Garden Salad with dressing bar
(following choice of 2)
Latitude 31
Seared and Roasted Beef Tenderloin
Bourbon Peach & Pecan Glazed Pork Tenderloin
Georgia Wild Shrimp & Grits with Southwestern Poblano Cream Sauce
with – Chef’s Seasonal Vegetables, Roasted Garlic Mash, Rolls with butter
Desserts of assorted pastries, chocolates, and tarts
Coastal Seafood
Tossed Garden Salad with dressing
Chilled Peel and Eat Shrimp
Grilled Salmon with Balsamic Butter Sauce
Caribbean Jerk Mahi-Mahi
BBQ or Baked Chicken
with- Scallion Mashed Potatoes, Rice Pilaf, Chef’s Seasonal Vegetables, Rolls with butter
Desserts of assorted pastries, chocolates, and tarts
We also customize menus for your event!

If you’re interested in Latitude 31 catering your event, e-mail us at latitude31@gmail.com, or call (912) 635-3005 or (678) 951-7726 for more information!

Check out these pictures from our most recent events!

-Michael Coleman

So instead of JUST doing a crab boil, I wanted to do something different with my Freshliest catch – Deviled Blue Crabs!

Ingredients: (just for the Deviled crabs, not accoutrements)
Lemon Zest -from one lemon
9 Blue Crabs- crab meat, already boiled and picked (boil with half yellow onion and seasoning)
2 scallions, smaller chopped on a bias
1 poblano, roasted and chopped
1 tsp Tony Chachere’s seasoning
1/2 cup mayonnaise
2 eggs, whole
1/2 yellow onion, smaller dice
1/2 cup bread crumbs, or crushed crackers (I used crushed crackers)
1/4 cup Parmesan, grated or fresh

Method:

Pick all crab meat out of all blue crabs, mix with all other ingredients. When picking meat from blue crabs, de-back the blue crab shells and set aside.

Once all ingredients are mixed together, stuff back into the shells and bake at 350 for 12-15 minutes, until golden brown.

The accoutrements were provided by SaltwaterChef- Zatarain’s Caribbean Rice (directions on box) and braised Baby Bella mushrooms. The mushrooms were braised with Brussels Sprouts (not featured) in butter and dry vermouth. It was a delicious meal, caught fresh off the marshland Overlook Park Pier on Highway 17 in Brunswick, GA.

For the crabs,
Michael Coleman and the Saltwater Chef/Latitude 31 Executive Chef Erika Lipe