Executive Chef Laura has created menus for all occasions in a variety of cuisines. From an early morning corporate breakfast to late night dessert, we will fulfill your gustatory desires. We serve breakfast, brunch, lunch, break time between meetings, teas, cocktail parties and dinner.  Parties can be formal or informal, large or small, weddings, bar mitzvahs, anniversaries, crab boils, low country events, and on and on . . .

Our talented staff can prepare foods from a variety of cuisines, literally from east to west and north to south.  We are experienced in cuisines from Continental to Indian to Asian, Classical French, American Southern, Caribbean, Mexican, from Barbeque to Haute Cuisine.

A popular addition is the use of chefs at individual stations, such as a carving station, a pasta station, sushi, omelet, or any other specialty you can imagine.

A Sample Menu of Our Traditional Cocktail Buffet

To Pass:

Rosemary encrusted Baby Lamb Chops with
Minted Lingonberry Sauce

Venison Sausage on Plantain chip with Mango Chutney

Mini BLT in Phyllo Pastry with Applewood Bacon
and Roasted Red Pepper Mayonnaise

Seafood Appetizer Buffet:

Steamed Shrimp on Ice with Two Sauces, Sliced Lobster Tails with Drawn Butter

Assorted Oyster Bar - Casino, Rockefeller, and Bieneville style

Tuna Nori rolls with Wasabi and Ginger Soy Dipping Sauce

Main Buffet:

Marinated and Grilled Beef Tenderloin with Horseradish Cream & Yeast Rolls

Our Signature Smoked Salmon with White Remoulade Sauce

Cracked Black Pepper seared Pork Loin Medallions
with Smoked Tomato Chutney

Phyllo Triangles filled with Wild Mushroom Duxelles

Italian Cheese Torte Layered with Sun Dried Tomatoes, Greek Olives,
and Basil Pesto served with Crackers and Lavosh

Vegetable Tray with Asparagus & Sugar Snaps and a Basil Cream Sauce

Stuffed New Potatoes with Asiago and Mozzarella Cheeses, Garlic and Thyme

Mediterranean Cheese and Grilled Vegetable Antipasti
with Proscuitto Ham and other Selected Italian Meats

Assorted Mini Sweets

A Sample Dinner Menu

To Pass:

Petit Coastal Style Crabcakes with Roasted Corn Butter

Red Pepper Crepes with Goat Cheese and Green Olive Tapenade

Smoked Duck Quesadillas with Mango Salsa

At Dinner:

Appetizer: Vidalia Onion Tarte with Montrachet
Goat Cheese and Fresh Herbs

Salad: Boston Bibb and Belgian Endive Salad with Artichoke Hearts, Kalamata Olives, Feta Cheese and Sundried Tomato Vinaigrette

Entree: Beef Wellington with a Tarragon-Béarnaise Sauce atop Garlic Smashed Potatoes accompanied by Smoked Salmon with a Lobster Vanilla Sauce over a bed of Sautéed Baby Spinach

Assorted Fresh Breads served with our Herb Butter

Dessert: Triple Chocolate Torte with Creme Anglaise and Fresh Berries

French Roast Coffee