Chef Isaiah Isaiah

Arancini

Caprese Skewer

Mixed Green Salad (ask for options)

Tagliata di Manzo with caprese salad, rosemary roasted potatoes and bread

Tagliatelle alla Bolognese

Italian Steak Sandwich with side salad and rosemary roasted potatoes

No-Bake Cannoli Bar

Arancini

Tomato jam bruschetta (vegetarian)

Caprese Salad (vegetarian)

Crostini (ask for options) (vegetarian options available)

Couscous-stuffed poblano peppers with mint-lime crema (vegetarian)

Tabbouleh (vegetarian)

Seared Eggplant rolls with herbed quinoa and romesco drizzle (vegetarian)

Tomato-basil soup shooters (vegetarian)

Tagliata di Manzo with caprese salad, rosemary roasted potatoes and bread

Gnocchi tossed in pesto sauce with cherry tomatoes (vegetarian)

Herbed Crusted Salmon

Saffron chicken thighs with tomato-olive tapenade, mashed potatoes, roasted carrots

Olive oil and citrus semolina cake with date syrup (vegetarian)

Red Wine Red Velvet Cupcakes

Strawberry Shortcake with Vanilla Bean Biscuits

Chocolate Chip Cookies (vegetarian)

Corn fritter with basil chimichurri (vegetarian)

Grilled chicken skewers with cumin date glaze

Hot Honey Skewer (Chicken or Mushroom) (vegetarian option available)

Hummus (vegetarian)

Arepas with Pulled Pork and Peach Salsa

Jambalaya Paella

Blackened eggplant steaks with Creole tomato jus (vegetarian)

Jerk Chicken with Red Beans & Dirty Rice

Bourbon pecan pie tartlets

Cookie Quad

Red Velvet Cupcakes

Carrot Cupcakes

Steak or Mushroom & Grits Griddle Cake with Chimichurri (vegetarian option available)

Crostini (ask for special toppings)

Cucumber, Tomato & Avocado Bite (vegetarian)

Mini Meatball (beef. beef & pork. veg) (vegetarian option available)

Couscous-stuffed poblano peppers with mint-lime crema (vegetarian)

Tortellini with green mole (vegetarian)

Roasted tomatillo risotto (vegetarian)

Tomato, cucumber, and mint salad with sumac vinaigrette (vegetarian)

Chipotle lamb tagine with tomatoes and apricots

Chicken Thighs braised in chermoula mole with polenta and carrots

Blackened Tenderloin Steaks & Shrimp with dirty rice & Creamed Spinach

Herbed white bean cassoulet (vegetarian)

Black Forest s’mores

Lemon olive oil cake with fig compote

Rosewater orange cake with date molasses

Seasonal Galette

Cheddar biscuit bite

Pimento cheese-stuffed cucumber bites

Bruschetta

Caprese Skewer

Charcuterie Board

Grilled peach and arugula salad with toasted almonds and balsamic

Sweet corn bisque with chili oil drizzle

Moroccan carrot salad

Hummus

Watermelon, feta, mint, and cucumber salad

Blackened Chicken with dirty rice

Steak & Grits Griddle cake with Chimichurri

Brown Butter Corn and Pesto Gnocchi

Filet Mignon chimichurri with coconut rice and blistered tomatoes

Steak with lemon-oregano marinade and couscous tabbouleh

Chicken Stuffed with Spinach & Parmesan

Seasonal Galette

Cheesecake Bars

Shrimp & Grits Griddle Cake

Tomato jam bruschetta (vegetarian)

Hot Honey Skewer (Shrimp or Mushroom) (vegetarian option available)

Hummus duo: Charred jalapeño & Roasted red pepper (vegetarian)

Roasted tomatillo risotto (vegetarian)

Watermelon, Feta, Mint, & Cucumber salad (vegetarian)

Tomato-basil soup shooters (vegetarian)

Mixed Green Salad (vegetarian)

Miso Maple Glazed Salmon

Blackened Filet Mignon & Cajun Shrimp Skewers

Herb-Crusted Cod with Succotash and Grits Cake

Lemon-garlic grilled tofu skewers (vegetarian)

Olive oil and citrus semolina cake with date syrup

Espresso Martini Cupcake

Sweet corn pudding with blueberry-lavender compote

Bourbon pecan pie tartlets

Charred Brussels sprouts salad with shaved apple, Moody Blue, Dijon Maple dressing

Mixed greens with avocado, red onions, apples and citrus vinaigrette

Roasted butternut squash soup

Spinach salad with red onion, bacon, and warm balsamic dressing

Baked cod with a hazelnut–herb crust, sweet potato purée, and sautéed kale

Chicken Parmesan with heirloom tomato sauce and burrata, Lemon-thyme linguine with blistered cherry tomatoes

Dijon & Maple Mustard Chicken thighs, fingerling potatoes and wilted kale

Salmon with lemon-dill sauce & Herb Crusted Steak, rosemary roasted potatoes and carrots

Bourbon pecan pie tartlets

Chocolate pot de Crème with Espresso and sea salt

Lemon olive oil cake with fig compote

Arugula, shaved fennel, and cherry tomato with balsamic vinaigrette

Autumn Squash Veloute

Charred Brussels sprouts salad with shaved apple, Moody Blue, Dijon Maple dressing

Spiced Red Lentil and Carrot Soup (vegetarian)

Pasta salad with harissa vinaigrette (vegetarian)

Moroccan carrot salad (vegetarian)

Mezcal-braised beef, mashed potatoes, squash

Chicken thighs with Peach-Mustard Glaze and Green Bean Salad

Baked cod with a hazelnut–herb crust, sweet potato purée, and sautéed kale

Merguez sausage ravioli and tomato sauce

Sweet corn pudding with blueberry-lavender compote

Lemon Buttermilk Cupcake

Chocolate pot de Crème with Espresso and sea salt