Please note that all hot lunches include the main entrée, one chef’s choice side, fresh artisan rolls and butter.
Prices are based on a 15 people minimum. Smaller groups can be accommodated for 2.50 more per person.
Additional sides 2.45
Choice Of Side Salad (garden, fiesta, caesar or greek) 2.95
Assorted Cookies or Brownies 2.25
Assorted Dessert Bites 2.55
Iced Tea or Lemonade 9.95
Standard Catering 2.25
Upscale Standard Catering 3.25
Disposable Utensils 1.25
Poultry / Chicken
basil grilled chicken breast stuffed with buffalo mozzarella and topped with melted provolone and roasted tomatoes
skillet seared breast simmered in a marsala mushroom sauce.
Grilled Chicken Breast
(Choose one) your choice of grilled chicken breast, seasoned to perfection.
Pan roasted chicken breast with onion, garlic, tomatoes, capers, olives and herbs.
Pan fried-chicken breast topped with house marinara & melted mozzarella cheese.
Spinach Stuffed Chicken Breast
Spinach, feta cheese and sundried tomato stuffed chicken breast.
Pulled Chicken BBQ
House smoked chicken BBQ with brown sugar, bacon baked beans and baby cabbage slaw.
Buttermilk fried chicken with brown sugar, bacon baked beans and baby cabbage slaw.
Teriyaki Chicken Kabobs
Grilled sesame chicken skewered with fresh peppers, onions, mushrooms and tomatoes.
Roasted chicken breast with sausage and peppers in herb tomato jus.
Chicken and Waffles
Homemade buttermilk fried chicken breast with waffles and honey Dijon syrup.
Blackened Chicken Alfredo
Skillet seared blackened chicken breast with Alfredo sauce and fettuccine pasta.
Seared sirloin filet with crumbled gorgonzola cheese and a balsamic glaze.
Grilled marinated beef skewered with fresh peppers, onions, mushrooms and tomatoes
Sesame Orange Peel Beef
Petit Filet Mignon
Served with burgundy sauce.
Tender Beef Medallions
Served with béarnaise sauce or red wine bordelaise sauce.
Beef Bolognese Lasagna
Layered with ricotta, house marinara and parmesan served with a garden salad and garlic bread.
Slow Braised Short Ribs
Braised short ribs with Anson Mills stone ground white grits.
Medallions of Pork Tenderloin
Apple & Cornbread stuffed Pork Loin
With a Red Eye Gravy.
Pulled Pork BBQ
House smoked pork BBQ with brown sugar, bacon baked beans and baby cabbage slaw.
Pulled Pork BBQ & Fried Chicken
House smoked pork BBQ & Buttermilk fried chicken with brown sugar, bacon baked beans and baby cabbage slaw.
8 oz. Maple Cured Butterflied Pork Chop
Grilled with Dijon and apple chutney.
Ratatouille Stuffed Portobello Mushroom
Portobello mushroom stuffed with vegetables, rice and cheese.
With whole wheat pasta and marinara sauce.
With confetti rice.
Gluten Free Options
Can be specially prepared: Grilled chicken, chicken marsala, chicken caprese, petite filet mignon*, salmon or pork medallions.
Can be specially prepared: Tomato, zucchini or bell pepper stuffed with seasonal sautéed vegetables with rice
Inquire about Chef Inspired Fresh Fish
Shrimp & Grits
Low country bourbon BBQ shrimp and andouille sausage over creamed Anson Mills stone ground white grits.
Herb Roasted Salmon
Herb roasted salmon in a Meyer Lemon Beurre Blanc.
On a bed of creamy Crab Bisque.
Cast iron seared lump crab cake with red bell pepper coulis.
Blackened Shrimp Alfredo
Skilled seared blackened shrimp with Alfredo fettuccine past.
Pesto Grilled Salmon
Grilled pesto rubbed salmon in a creamy pesto sauce.
Homemade Side Dishes
Garlic Herb Roasted Potatoes, Mashed Red Skin Potatoes, Rice Pilaf, Confetti Rice, Herbed Brown Wild Rice,
Penne Pasta, ThreeCheese Macaroni and Cheese, Vegetable Medley, Green Bean Almondine,
Green Bean Lyonnais, Brown Sugar BBQ Baked Beans, Creamed Corn, Collard Greens, Broccoli with Garlic Butter, Glazed Carrots, Roasted Vegetables
(Choose 1 entrée and 2 executive sides)
Additional sides 3.45
Appropriate chef’s choice salad and artisan rolls are included.
With white truffle duxelle, pink peppercorn bordelaise.
Smoked Prime Rib
In a pommeray pan sauce.
Pancetta Wrapped Turkey Breast
Triple sugar brine.
Rack of Australian Lamb Chops
With rosemary au jus.
Lump Crab Stuffed Salmon
with a butter caper sauce.
Bone In Maple Cured Pork Chops
with Dijon and apple chutney.
Executive Side Dishes
Smoked Onion and Corn “Spoon Bread”, Grilled Citrus Marinated Asparagus
Bacon Balsamic Brussel Sprouts ,Multicolor Cauliflower Blend,
Haricot Verte Satche Green Bean Bouquet, Lobster Macaroni and Cheese, Fingerling Potatoes
Yukon Gold and Goat Cheese Soufflé, Maple Roasted Butternut Squash with Sage,
Goat Cheese Ziti Gratinee with Shallot and Maple Bacon, Herb Roasted Beets with Balsamic Glaze,
Forest Mushroom Risotto w/ Grana Padano, Herb Cauliflower Gratinee,