Contact us for a list of our tabled and passed hors d'oeuvre

Su

Chef On Call

Baked Potato Bar

Seafood Po Boy Station

Shrimp and Grits Station

Pasta Station

Sliders Station

Taco Station

Meat Carving Stations

Omelet and Pancake Station

Soup and Artisan Bread Stations

A Sampling of Our Seasonal Dinner Menus

Fall

Goat cheese and fig crostini with sugared almond garnish

Mixed fresh apple fennel salad finished with herbed sherry vinaigrette

Lamb Chops seasoned with rosemary and garlic

Rice pilaf with crimini mushrooms

Charred Brussel sprouts with shallots and butter

Winter

Shrimp and Andouille pot pie

Radicchio, pear, and blue cheese salad

Filet Mignon; choice tenderloin wrapped in Applewood smoked bacon and grilled

Chicken stuffed with spinach and garlic then topped with provolone

Lobster studded mashed potatoes

Rainbow chard and radicchio sauté

Spring

Split garlic toasted baguette with olive tapenade

Mixed gourmet greens topped with mandarin oranges, walnuts, and grape tomatoes finished with house-made croutons and a blood orange vinaigrette

Chicken Saltimbocca; fresh breast of chicken stuffed with prosciutto, Swiss cheese, and sage. Breaded and baked

Beef Teres Major, butcher's cut; Tenderloin of the round marinated and grilled

Garden fresh whole green beans with almonds and onions

Rice pilaf steamed with bay leaves and garlic

Summer

Jumbo shrimp cocktail with fresh horseradish cocktail sauce served in a martini glass

Cobb salad with blue cheese crumbles, bacon, avocado, and grilled chicken finished with a Brown Derby* dressing

Lemon and herb cheese stuffed chicken topped with a lemon butter sauce

Pork loin brushed with balsamic glaze and dusted with rosemary and herbs. Baked and sliced

Butternut squash risotto with pancetta and thyme

Oblique cut carrots with fresh asparagus spears