Entrees – Plated or Stations

Entrees – Plated or Stations


pan roasted duck breast with tomato gastrique


sweet tea brined fried chicken


berbere spiced salmon


petite filet mignon with wild mushroom sauce


braised beef short ribs


pan fried gouda cheese grit cake with crispy fried okra and
tomato gravy (V)


pan roasted pork chop with hard cider maple jus


coconut curried braised black eyed pea and collard stew
(V, VN)


pan seared crab cake with creole mustard veloute


seasonal vegetable lasagna (V,VN)


cornbread stuffed quail with port wine jus

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