2020 Special Menu - Drop-off Catering
Hors d'oeuvres - Drop-off Catering
- Local Vegetable Platterserved with green goddess dip
- Goat Cheese and Apricot Trufflesrolled in toasted pistachios and drizzled with local honey
- Watermelon and Feta Skewerswith oil cured black olives and mint
- Heirloom Tomato Tartswith buttermilk custard and fresh basil
- Pimento Cheese Crostinitopped with pickled local okra
- Pesto Deviled Eggstopped with toasted pine nuts
- Warm Black-Eyed Pea Dipserved with tortilla chips
- Smoked Mountain Trout Canapewith whipped cream cheese, fresh cucumber, and pickled red onion
- Cheese and Charcuterie Platterwith seasonal accoutrement and crackers
- Smoked Chicken Meatballswith sweet potatoes and peach BBQ sauce
- Fried Chicken Biscuitdrizzled with chipotle honey
- Smoke Brisket Empanadaswith sweet potatoes, cheddar cheese, and green chili sauce
- Pork Tenderloin Sliderswith blackberry honey-mustard, arugula, and roasted garlic aioli
- Pulled Pork Stuffed Piquillo Pepperswith chipotle aioli and cilantro chimichurri
Salads - Drop-off Catering
- Grilled Peach and Spinich Saladwith spiced pecans, goat cheese, and sorghum vinaigrette
- Fresh Corn and Tomato Saladwith spinach, blue cheese, chives, and buttermilk dressing
- Grilled Stone Fruit and Burrata Saladwith arugula, pine nuts, and white balsamic
- Garden Saladwith fresh greens, seasonal vegetables, and oregano vinaigrette
Entrees - Drop-off Catering
- Basil Butter Poached Wild Salmonwith heirloom tomatoes
- Braised Chicken Thighswith green olives, lemon, and sweet peppers
- Buttermilk Fried Chickenserved with chipotle honey
- Slow Roasted Pork Shoulderwith grilled peach and basil salsa
- Grilled Pork Tenderloinwith creamed corn and bacon jam
- Coffee and Cocoa Rubbed Beef Brisketwith chipotle-maple glaze
- Red Wine Braised Short Ribswith wild mushrooms and fresh herbs
- Lamb Meatballswith goat cheese and mint pesto
Sides - Drop-off Catering
- Mac & Cheeseclassic or green chili-goat cheese
- Mashed Potatoeswith roasted garlic and creme fraiche
- Smashed Baby Potatoeswith garlic and thyme
- Roasted Sweet Potatoesglazed with pomegranate molasses
- Braised Collard Greenswith smoked tomato, maple, and garlic
- Rainbow Carrotswith honey mustard glaze
- Summer Vegetable Succotashwith fresh herbs
- Sautéed Green Beanswith pesto and toasted pine nuts
Sweets - Drop-off Catering
- Peach-Bourbon Bread Puddingdrizzled with brown sugar caramel
- Lavender-Lemon Barstopped with fresh berries
- Blueberry Cobblerwith vanilla ice cream
- Peanut Butter Piewith whipped cream and chocolate ganache
- Brown Sugar Cakewith ricotta mousse and cherry sauce