20 Person Minimum. Menus are not limited to these ideas. Please inquire for additional options.

Farm Fresh Lettuces, Grape Tomato, Julienned Carrots, and Diced Cucumber 

Creamy Herb Buttermilk Dressing & Aged Balsamic Vinaigrette

Mesclun, Arugula, Romaine, Diced Apple, Sliced Strawberry, Spiced Walnuts, and Feta with a House Made Citrus Herb Vinaigrette

Mixed Greens, Black Olives, Tomatoes, Diced Cucumber, Pepperoncini, and Feta House Made Lemon Oregano Vinaigrette

Crispy Romaine, Garlic Herb Croutons, Shaved Parmesan, and Grape Tomato 

Tuscan Caesar Dressing

Radicchio, Mixed Greens, Sliced Pears and Bleu Cheese Crumbles

served with Sherry Raspberry Vinaigrette 

Mesclun Lettuces, Grape Tomatoes, English Cucumbers, Shaved Red Onions, Fresh Herbs with a Dijon Red Wine and Fresh Thyme Vinaigrette 

Mediterranean Chicken | Sundried Tomatoes, Kalamata Olives, Artichokes, Capers, 

and White Wine Sauce

Herb Roasted Rotisserie | Fire Roasted Tomato Drizzle 

Chicken L' Orange | Bone-in Orange Marmalade Glaze

Caprese Grilled Chicken | Fresh Mozzarella, Vine Ripe Tomato, Basil Chiffonade,

 and Classic Marinara

Coq Au Vin | Braised with Wine, Lardons, Garlic and Mushrooms

Huli-Huli | Grilled with Ketchup, Hawaiian Polynesian and Soy Sauce

Chicken Schnitzel | Lemon, Oregano, and Lemon Vinaigrette 

Harissa Spiced Loin | Medjool Date Sauce

Pulled BBQ | Cheerwine BBQ Sauce

Herb Roasted Loin | Pan Sauce with Sautéed Apples

Wine Braised Pork Shank | Garlic Herb Gremolata 

Jerk Rubbed Loin | with Mango Glaze

Braised Pork Belly | Cheerwine Braised 

Drunken Pork | Tossed in Basil, Chili and Garlic Sauce

Grilled Pork Loin | Soy Maple Ginger | 

Sauteed Pork Loin | Whole Grain Mustard and Sherry 

Braised Tips | Mushrooms, Roasted Pearl Onions, and Burgundy Wine Sauce

Sirloin Meatloaf | Bourbon Molasses Glaze | Cheerwine

Coffee Encrusted Tender | Mushroom Merlot Sauce

Herb & Peppercorn Tenderloin | Red Wine Jus

Prime Rib of Beef | Horseradish and Au Jus

Beef Wellington | Classic Peppercorn Cream | Marchand de Vin | Red Wine Jus 

Beef Bourguignon | Roasted Pearl Onions, Mushrooms and Herbs

Churrasco | Flank Steak with Chimichurri

Braised Beef Short Ribs | Cheerwine | Red Wine | Korean BBQ

Grilled Atlantic Salmon | Champagne Dill Sauce

Tropical Mahi Mahi | Mango Salsa

Shrimp & Grits | Citrus Butter, Bacon Lardon, Cheddar Cheese, Haricot Vert

Seafood Cioppino | Mussels, Shrimp, Scallops, Clams & White Fish in an Herbed Tomato Sauce with Fennel and Chili

Crispy Red Snapper | Southern Chow-Chow, Citrus Butter Sauce

Grilled Tuna | Ginger Scallion Vinaigrette

Shrimp Curry | Thai Red  

Grouper | Dill Chimichurri

NC Trout | Carrot Chipotle Reduction

Low Country Boil | NC Local Shrimp, 

 Seared Duck Breast | Blackberry Gastrique | Ginger Miso Soy

 Duck Confit | Spiced Braised Leg Quarter 

Grilled Lamb T-Bones | Sundried Tomato Relish

Lamb Strudel | Strawberry Cracked Pepper Jus and Fresh Mozzarella 

Rabbit Provencal | Olives, San Marzano Tomatoes, Herbs De Provence

Wild Boar Sausage | Fennel, Sherry, and Cracked Pepper

Veal Schnitzel | Breaded Cutlet, Parsley and Lemon

Roasted Garlic Mashed | Rustic Country Style Smashed | Lemon Thyme Roasted | Classic Dauphinoise 

Herbed Rice Pilaf | Lemon Ginger Basmati | Classic Risotto | 

Butternut Squash & Wilted Kale Farro | Pearled Couscous

Penne Primavera | Four Cheese Mac N' Cheese| Classic Marinara |Greek Style Orzo | Cavatappi Carbonara 

Marinated Grilled | Seasonal Medley | Sautéed Green Beans | 

Roasted Brussel Sprouts | Lemon - Olive Oil Asparagus