Seasonal Menus

Looking for inspiration for what should be on the menu for your event? Here are some menu ideas based on the season.

Late Spring /Early Summer

Jumbo Lump Crab Cakes w/Sweet Spinach Pesto, Roasted New Potatoes, and Baby Carrots

Napoleon of Fava Bean Ravioli, Portabella Mushrooms, Smoked Almonds, and Oil-cured Sun-gold Tomatoes w/Roasted New Potatoes

Organic Sweet Corn and Whipped Potato Ravioli with Grilled Fennel, Cured Tomatoes and Sherried White Truffle Cream

Strawberry Glazed Salmon with Dill Buttered Leeks and Sweet Pea Risotto

Pork Tenderloin, Cherry Port pan gravy, Grilled Spring Onions, Dirty Rice

Skewered Beef Tenderloin with Miso and Beet, Strawberry Fennel Compote

Summer/Early Fall

Carolina Style Smoked Short Ribs with Sweet Hot Molasses BBQ, Pan Fried Green Tomatoes and Vidalia topped mac and cheese

Local Cabbage stuffed with Ground Pork, and Apple Cracklins, Crispy leeks and 3 Tomato Ragout

Herb Encrusted Organic Chicken Breast w/Roasted Tomato Coulis, Cheddar Smashed Potatoes, and Baby Carrots

Green rolls with swiss chard, marinated tempeh and kim chi, Rattlesnake bean salad with fire roasted red peppers

Apricot Habanero Glazed Scallops, Roasted Corn Cakes, Okra and Tomatoes

Grilled Summer Vegetable Napolean , Balsalmic Syrup, Ricotta Gnocchi

Herb encrusted Filet Mignon, warm Red, White and Blue Potato Salad, Grilled baby Squash

Late Fall/Winter

Cauliflower and cashew stuffed red beet raviolis with caramelized onion beurre blanc

Grilled fall vegetables and Curried Tofu

Mashed Yukon and butternut squash

Relleno Cheese, Wild Rice and Currant Stuffed Pepper with Walnut Sauce

Sea salt and Cracked White Pepper Rubbed Filet Mignon with Homebrewed Porter Battered Shallot Fries and Caramelized Cauliflower Mash

Jumbo Lump Crabcake with Apple Chutney and Bacon Root Hash

Berberi Spiked Pumpkin Puree with Brandy Cured Currants on Cinnamon Won

Penne Rigate with Honey Caramelized Autumn Root Veg., Blue Hubbard Cream Sauce, Crispy Duck Breast

Brandy BBQ Braised Boneless Short Ribs, Honey Mustard Glazed Brussel Sprouts,

Baby Pac Choi with Caramelized Shallots and Toasted Pumpkin Seeds

Early Spring

 

Honey Citrus Glazed Salmon, Pickled Radishes, Ginger Rice Cakes

Maple Marinated Flank Steaks, Parsnip Potato Mash, Bacon and Kale

Pumpkin Ravioli, Chipotle Cream Sauce, Spinach and Candied Walnuts

Savory Herb pulled Pork, Sweet Potato Biscuits, Collards and Beans

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