Our menus are carefully curated to align with the requested event. Don’t forget to inquire about our elite destination Chef Services. 

We Specialize In

•  Personal Chef Services 
• In Home Cooking Classes 
• Weddings and Birthdays 

Spreads and Dips (serves 25) 

Starting at $175

Displays and Platters (serves 25)

• Cheese and Charcuterie Boards  

(Ask about our grazing boards) 

• Vegetable Crudités Platter- Assorted Vegetables including broccoli, cherry tomatoes, celery, cauliflower, and carrots. 

Served with ranch or blue cheese. 

• Fresh Fruit Platter - seasonal fruit 

 Heavy Hors d’Oeuvres Menu

$65 per person ( your choice of 3) $100 per person (your choice of 5)

For an additional touch of elegance ask about Butler passed Hors d' oeuvres.

• Grilled Scallops Wrapped in Prosciutto  – medium scallops wrapped in Prosciutto ham and grilled to perfection

.• Shrimp and Grits- Chefs own creamy parmesan cheese grits with a creole spiced shrimp. 

• Pan Seared Scallop with Fig Balsamic Bacon Jam 

• · Crab Salad Canapés – Circular cut Pita bread tossed in olive oil and Italian herbs topped with fresh crab salad

• · Smoked Salmon Canapés – Circular cut pita bread tossed in Olive Oil and Italian Herbs topped with smoked

salmon, capers and a sun dried tomato cream cheese.

• ·Chicken and Waffle Sliders – a miniature round waffle, topped with a miniature fried chicken bite and drizzled with a house made strawberry coulis.

• ·Asian Crab Cakes -Mini crab cakes encrusted with sesame seeds.Topped off with wasabi crema and pickled ginger

• Brie with pomegranate apple jam 

• · Spinach, Cheese, and Bacon Miniature Quiche – this flaky quiche is filled with Spinach and a  mixture of cheeses, topped with crispy bacon.

•  Caprese  Bites - Fresh basil, mozzarella , heirloom tomato drizzled in a balsamic dressing. 

• ·Chicken Skewers – Chicken tenderloins on a stick sautéed in your choice of one of our house made sauces.

• · Goat Cheese Stuffed Mushrooms – a baked mushroom brushed with olive oil and stuffed with goat cheese ,parmesan, panko (crab option available) 

• · Mini Lettuce Wedge - Romaine Lettuce cut in wedges and topped with Blue Cheese, Bacon Crumbles, mixed cheeses and drizzled with a fresh gorgonzola dressing.

• · Mini Beef Wellington – A small cut of Filet Mignon , topped with Mushroom Duxcelle,Dijon mustard, prosciutto  and  wrapped in a flaky crust.

• Mini Crab Cakes - one inch crab cakes topped with toasted coconut. (Drizzled with a house made remoulade)

• Thai Chicken Lettuce Cups- an Asian inspired shredded chicken, with a pineapple salsa, topped with minced

cashews, on a fresh lettuce leaf.

• Mini Couscous pasta salad bowls with shrimp or scallops- a mini tortilla bowl filled with Casablanca couscous.

• Stuffed Mini Bell Peppers - peppers stuffed with shrimp and a spicy southwest creama,corn veloute

• Brie tarts topped with an apple and raisin chutney.

• Gourmet meatballs : our house made meatballs sautéed sauce of your choice. (Ask chef for options)

• Bruschetta - Italian bread brushed with olive oil and topped with a blend of tomatoes, basil, garlic, and onions.

Topped with Parmesan cheese and a balsamic glaze drizzle.

• Creole Shrimp or smoked Salmon  deviled eggs

• Fruit skewers - pineapple and melon skewers, topped with a fresh strawberry.

Basic Entree Options 

Dinner Starting at $55 per person  

Lunch starting at $35 per person 

▪Chicken Parmesan

▪Rasta Pasta 

▪Jambalaya 

▪ Chicken Madeira,Marsala, or Francaise

▪ Stuffed Chicken Breast

▪ Bourbon Chicken

▪ Salmon: Grilled, Seared or Blackened

▪ Blackened Shrimp Alfredo

▪ Baked Ziti

▪ Mushroom Ravioli

▪ Prosciutto Ensalada Caprese Lasagna

▪ Mussels A la Vodka or Fra Diavalo

▪ Baked Cheese Ravioli

▪ Shrimp & Grits

▪ Lamb chops 

▪ Filet Mignon (ask about pricing ) 

▪ Prime Rib (ask about pricing 

▪ Roast Beef

▪Chicken with Broccoli / Sweet & Sour Teriyaki Sauce  ▪Jerk Chicken

Side Items

Choice of (2) Two Side Items w/ Non-Pasta Entrées: 

▪ *Vegetable Medley*

▪ *Parmesan Mashed Potatoes*

▪ Roasted Potatoes

▪Southern Style Green Beans 

▪Mushroom Risotto

▪ Rice Pilaf

▪ Pan Seared or Roasted Asparagus 

 ▪ Creamed Basil Corn 

▪ Mac and Cheese (Add lobster at market price) 

▪ Sautéed Spinach

▪Cauliflower au gratin

▪Collard Greens 

*side items are paired based on Entree request when the customer doesn’t specify their choices.*

Salads

Included with Entrée Purchase  or $60 per pan (feeds approx. 15-20)

Choice of Salad:

▪ House Salad with mixed greens, tomatoes, Colby jack cheese and cucumbers.

▪ Traditional Caesar salad with house made crotons and aged Parmesan

cheese.

▪ Corn and Spinach Salad with a red pepper vinaigrette

▪ Strawberry Fields salad with spinach, fresh strawberries, red onions, glazed pecans, goat cheese, and dried cranberries served with a honey lime vinaigrette dressing.

▪ Autumn Apple Walnut Salad with feta, mixed greens and red onion. Served with a balsamic Vinaigrette dressing 

Desserts

$12 per person

• Corporate Events  

• Weddings

Spinach Dip with Pita Chips 

Hummus with Pita Chips 

Louisiana Shrimp and Crab Dip

Smoked Salmon Mousse with Pita triangles  

Goat Cheese Dip with Pita Triangles 

Baked  Brie with crostini’s 

• Seasonal Cheesecake
• White Chocolate Bread pudding

• 3 Layer Chocolate Trifle
• Coco Cola Caramel Strawberry French Toast
• Creme Brûlée
• Banana Pudding Parfait with a lemon zest.
• Assorted Dessert Bars, Cookies & Brownies $4 Per Person
• Macaroon assortment of 3
  

Thank you for giving us the opportunity to meet your catering needs.

 Chef Mitzi Jackson-Robinson

Additional service and a la carte items

Silverware and plates (glass)...................................$8 per guest (6 pieces)

Silverware and plates (plastic).................................$2.50 per guest  (6 pieces)

Champagne Flutes (plastic).....................................$30 per every 50 guest

Wine glassware....................................................... $4 per guest (1 piece)

Table Napkins (linen)................................................$5 per guest (1 piece)

Table Napkins(vanity fair).........................................$12 per every 50 guest

Table Clothes (linen) ................................................$22 per table (1piece)

Bar Staffing and service staff....................................$100 per server for first 4 hours, then $25 per hour 

plus a 20% gratuity

Table rental...............................................................$20 per table 

Chaffer dishes.......:..................................$20 per unit 

Private event planner................................................$45hr minimum 8 hours