About Our Catering Services

Heirloom tomatoes and fresh basil tossed in olive oil and balsamic vinegar, topped with Parmigiano Reggiano, served on a sourdough crostini (vegetarian with Parmesan; vegan without).

A platter of house-made hummus served with seasonal vegetables and pita chips (vegan).

Mushrooms, mung beans, napa cabbage, and miso-marinated Asian noodles wrapped in spring rolls, served with a Thai peanut dipping sauce (vegan).

Smoked cheddar, colby, Monterey Jack, and Parmesan macaroni and cheese topped with herbed panko crumbs, served in bite-sized portions (vegetarian).

Mushrooms stuffed with quinoa and topped with melted smoky cheddar (vegetarian).

Mini Yukon Gold potatoes stuffed with smoked cheddar and garnished with chives (vegetarian).

Fresh mozzarella, grape tomatoes, and basil drizzled with olive oil and balsamic glaze, served on a skewer (vegetarian).

Sourdough crostini topped with melted Brie, smoky bacon, balsamic glaze, and fig jam.

A platter of salamis, cheeses, and accompaniments served in individual cups or on a traditional wooden board.

Ahi tuna tossed with soy sauce, green onion, toasted sesame seeds, and a hint of chili garlic sauce for umami-packed bites, served on endive leaves and topped with Sriracha aioli.

White wine and lemon-poached shrimp dressed with a blended curry aioli.

Thai-style marinated grilled chicken on a skewer, served with a lemongrass chili peanut sauce.

Marinated chicken wings smoked over fruit wood and tossed in gochujang barbecue sauce, topped with sesame seeds and scallions.

Beef and pork meatballs smoked over fruit wood, glazed with bourbon barbecue sauce, and served on skewers.

Slow-smoked pork belly bites tossed in either gochujang or bourbon barbecue sauce.

 A sourdough crostini topped with caramelized onions, picanha steak, and chimichurri. 

Smoked wild mushrooms seasoned with our special rub and tossed in bourbon barbecue sauce (vegan).

Moist and tender wild-caught salmon, smoked over fruit wood and topped with a lemon dill sauce.

Garlic-seasoned prawns lightly smoked and served on a skewer.

Poached chicken breast topped with caramelized onions and mushrooms, wrapped in phyllo and drizzled with a champagne beurre blanc.

Slow-smoked chicken coated in our bourbon barbecue sauce.

Carolina-style, 8-hour smoked pork picnic, pulled and served with our Murphys barbecue sauce.

Our award-winning smoked pork ribs, dry-rubbed and glazed with bourbon barbecue sauce.

The Cali classic, smoked over applewood and served with a fresh chimichurri sauce.

Texas-style, 12-hour smoked brisket served with our bourbon barbecue sauce on the side.

Seasoned prime rib, slow-smoked and served with au jus and horseradish.

Slow-smoked and pulled rosemary-rubbed lamb picnic, sauced with a mixed berry barbecue sauce.

Colby, Monterey Jack, cheddar, and Parmesan cheese sauce is tossed with macaroni pasta and topped with extra cheese, then baked until golden brown (vegetarian).

Creamy polenta topped with red wine-braised tomatoes and vegetables (can be made vegetarian).

Chef's choice of the freshest seasonal vegetables (vegetarian/vegan).

Baked russet potatoes served with your choice of bacon bits, shredded cheddar, sour cream, chives, and jalapeños.

Creamy Yukon Gold potatoes mashed with roasted garlic, heavy cream, and butter (vegetarian).

Jasmine rice cooked with coconut milk and tossed with toasted almonds (vegan)

Cajun-inspired slow-cooked red beans, andouille sausage, and tomatoes served over a bed of white rice.

Slow-cooked pinto beans flavored with herbs, spices, and a touch of barbecue sauce (can be made vegan).

Corn seasoned with Mexican herbs and spices, topped with Cotija cheese (vegetarian).

Red potatoes boiled in vegetable stock and tossed with cracked black pepper, chives, fresh herbs, and sour cream (vegetarian).

Pasta, olives, and freshly grated Parmesan tossed in a creamy basil pesto sauce (vegetarian).

A variety of mixed greens, tomatoes, and cucumbers served with a house-made balsamic vinaigrette (vegan).

Romaine lettuce, large croutons, and freshly shredded Parmesan cheese tossed in a creamy dressing.

Fresh local strawberries mixed with baby spinach, toasted walnuts, and feta cheese, dressed with a blackberry balsamic vinaigrette (vegetarian).

Fresh mozzarella, heirloom tomatoes, and basil drizzled with olive oil and balsamic vinegar (vegetarian).

Seasonal fruits served with a yogurt dipping sauce (vegetarian).

Fresh seasonal fruits arranged on lemon pastry cream and topped with an apricot glaze.

A Southern classic made with Maker's Mark bourbon and toasted pecans, baked into mini tartlets.

A traditional Key lime cheesecake filling topped with a sour cream layer, baked on a graham cracker crust.

A classic cheesecake topped with a strawberry sour cream layer, baked on a graham cracker crust.

Individual chocolate cakes with a rich chocolate ganache glaze, served with raspberry whipped cream.

Vanilla cupcakes filled with orange marmalade and topped with orange cream cheese frosting.

Chocolate cupcakes filled with raspberry compote and topped with cream cheese frosting.