Every Detail, Just Right
Whether your event calls for passed Hors d’Oeuvres or for a casual backyard BBQ, we are always honored to be a part of celebrating the special moments in our clients lives. We’ll cater any social event, such as:
Private Dinner Parties
Weekend Get Togethers
And Many More……
Choose one of our pre-set menus or lets get together to come up with a personal menu that fits your events needs for delicious foods; within your catering budget and dietary requests.
Hors ‘d Oevres, Platters, Bowls
Crostini: whipped triple cream brie with a balsamic reduction sauce over a crostini
Veggie Arrancini: beet and mascarpone risotto ball
Shrimp ’n Grits: blackened shrimp, creamy stone ground grits, bacon, lemon butter sauce
Poke: ahi tuna poke salad, wonton cups, sesame seeds, sesame oil
Buffalo Chicken: frenched chicken drummets, buffalo seasoning, blue cheese sauce
Chicken ’n Waffles: buttermilk fried chicken, pecan waffles, sausage gravy
Brussels ’n Pork: roasted candied brussels sprouts, crispy glazed pork belly, skewered
Slider: ground beef, bacon-onion jam, cherry BBQ sauce mayo, gruyere, roll
Traditional Vegetable Platter: carrot, broccoli, celery, radish, hummus, ranch
Traditional Cheese and Fruit Platter: pimento cheese, herbed ricotta, brie, seasonal fruit, crackers
Crab Dip and Spinach Artichoke Dip: crab meat in a creamy roasted garlic sauce, traditional spinach and artichoke dip, crackers, bread
An upscale southern inspired menu with a molasses and bourbon glazed pork roast. Accompanied with Anson Mills heirloom red pea relish, Charleston Gold rice pilaf, braised greens with vinegar, a garden salad and house made corn bread
A classic Italian style family dinner with herb roasted chicken and a salsa verde. Accompanied with a red potato smash, roasted broccolini that’s tossed with Paremsan, toasted pine nuts and lemon.Completed with a Caesar salad and garlic and herb focaccia bread.
A 2 entree buffet. The first entree is a grilled chicken breast with an herb vinaigrette. The second entree is smoked salmon with a mentaiko butter sauce. Both are served a winter spinach salad filled with avocado, orange wedges, fennel, toasted almonds and a citrus vinaigrette. Followed with a wild mushroom and caramelized onion quinoa pilaf, sautéd beans with a ginger fish sauce and freshly baked French rolls.
Drop n’ Go Hot Buffet’s
All entree and side item buffet options are filled to feed 20 people.
House-made pasta sheets layered with our 8 our bolognese sauce, fresh béchamel sauce and topped with mozzarella cheese.
Mediterranean Quinoa Bowl
Fluffy quinoa with roasted sweet potatoes, red onion, red bell pepper, sliced olives, toasted pine nuts and goat cheese. Finished with pan seared tofu and loads of herbs.
Buttermilk Fried Chicken
A mix of dark and white pieces, marinated in buttermilk for 24 hours before being pan fried to crispy goodness.
Maple glazed brussel sprouts
Spinach and feta orzo
Mac n’ cheese
Take a look at our full menu.
Interested in What you See?
Get in touch and I’ll make sure to get with you right away.