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Preparing Appetizers

Lunch Buffet Menu



Southern Fried Chicken: Light and dark meat fried chicken with hot honey

Tomato salad with red onions, cucumber, local cheese and herb vinaigrette

Baked macaroni and cheese with crunchy topping

Milk Rolls

Pound cake with Chantilly cream and seasonal sauce




Seasonal salmon variety with smoked tomato beurre blanc

Succotash with corn, peppers, and lima beans

Potatoes dauphinoise with cream, garlic, and gruyere cheese

House Salad with Artisan Greens,

Brioche Rolls

Lemon Bar Bites




Pulled Pork with signature BBQ sauce

Angus Brisket with Texas BBQ sauce

BBQ beans

Cobb Salad  with buttermilk or balsamic dressing

Smoked collard greens

Corn bread with whipped sorghum butter



Beef and sausage lasagna with ricotta, parmesan, and Pomodoro sauce

Caesar salad with dressing

Tomato Vegetable Soup

Italian bread with whipped butter

Mini Cannolis



Seasonal catch piccata with lemon, butter, capers, almonds and fresh herbs

Wood grilled zucchini and summer squash in dill and extra virgin olive oil

Toasted Orzo salad with three herbs

Rosemary Focaccia

Fresh fruit tartlets



Airline chicken breast in cider sauce

Roasted root vegetables

Butter whipped potatoes

Roasted Beet Salad

Brioche Roll

Carrot cake with cream cheese icing

Southern Charm

Sea Side Set Up

Barbecue Nation

Mambo Italian

Summer Exclusive

Fall Exclusive

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