Our catering menus are custom-made for each event, and this is a partial list of dishes we’ve served at past occasions. We typically create a variety of appetizers and entrees based on a client’s vision, food preference, budget, and size of the guest list. We’ve served dinner, brunch, lunch, and breakfast for groups up to 250+ guests.

Appetizer Ideas — Typically Choose 3

  • Mini Chicken and Waffles with Raspberry Chipotle Maple Syrup
  • Arancini — Fried Risotto Balls with Remoulade Sauce
  • Charcuterie Board with a variety of cheeses, meats, fruits, veggies, breads, and crackers
  • Caprese Scewers
  • Chips with Homemade Salsa, Queso, Guacamole, and Green Chili
  • Stuffed Mushrooms
  • Mini Shrimp and Grits
  • Crab Wantons
  • Eggplant Carponata with Crostini
  • Roasted Veggies with Herb Shallot Yogurt Dip
  • Pimento Cheese Spread with Bacon Marmalade, Served with Pickled Veggies and Biscuits/Crackers
  • Brushetta/Crostini Bar with Italian Tomato Topping, Tapenade, Artichoke Spread
  • Salmon or Crab Cakes on Cucumber Slices

Entree Ideas — Typically Choose 2

  • Taco Bar — Includes Shredded Cheese, Tomato, Cabbage, Cilantro, Pickled Red Onion, JalapeƱo, Spanish-Style Rice, Black Beans, Flour Tortillas. Typically a Choice of Two Proteins:
    • Roasted Chicken
    • Shredded Beef
    • Pecan-Smoked Pulled Pork
    • Veggie Option of Black Bean, Roasted Corn, and Sweet Potato
  • BBQ — Pecan-Smoked Pulled Pork and/or Coffee-Rubbed Brisket with a variety of homemade sauces, Slider Buns, Cole Slaw, Choice of Additional Sides
  • Grilled Chicken a variety of ways: Carribean Jerk Style, Belize Style, Chimichuri Style, Mediterranean Style, BBQ Style
  • Shrimp and Grits
  • Colorado Striped Bass with Lemon/Herb/Caper Sauce
  • Tri-tip Beef or Beef Tenderloin with a variety of sauces
Brie with Raspberry Chipotle Sauce and A Variety of Meats