Chef Nathaniel Bolt

Agave Chili Scallops - Pan seared Sea Scallops drizzled with Agave Reduction and Calabrian Chilis

Antipasto Bites

BBQ Shrimp and Cheesey Grits

Calabrian Sausage and Goat Cheese Stuffed Mushrooms

Caprese Skewers - Fresh: Grape Tomatoes, Basil and Mozzarella skewers drizzled balsamic honey reduction

Crab Cakes - Served with a Louisiana Remoulade Sauce

Crab Stuffed Mushrooms

Fresh Bruschetta

Goat Cheese and Peppadew stuffed Cocktail Tomatoes

Goat Cheese Stuffed Mushrooms

Meatball Crostini 3 per

Roasted Brussels Sprouts with crispy prosciutto drizzled with Balsamic Honey Reduction

Wild Mushroom and Goat Cheese Flat Bread with Caramelized Sweet Onions

Sweet and Spicy Meatballs 3 per

Spinach Dip

Shrimp Cocktail - Jumbo Shrimp and Homemade Cocktail sauce. 5 per

Caprese Salad

French Dijon salad with country greens and goat cheese

Fresh Caesar Salad

Fresh Lemon and Arugula Salad with kumato tomatoes, lemon dressing with a touch of feta cheese

Honey Dijon salad with country greens and goat cheese

Lemon kale Salad with heirloom tomatoes and aged parmesan cheese

Andouille Stuffed Chicken

Annacoco Butter Salmon Bake

Bayuo Seafood Pasta

Blackened Salmon

Braised Pork . Paired with green beans almadine and Polenta

Seared Pork with an apple cream sauce -. Paired with green beans almadine and Roasted spring potatoes

Carne Adobada - Beef and roasted red chili and Rice

Cast Iron Ny Strips-dusted with rosemary salt and topped with a Black butter. Served with a Fresh Sicilian garlic and evoo pasta with Broccolini

Cast Iron Rib-eyes dusted with rosemary salt and topped with a Black butter. Served with Crushed Herbed Potatoes with Broccolini

Cast Iron Tenderloin -dusted with rosemary salt and topped with a Black butter. Served with a Fresh Sicilian garlic and evoo pasta with Broccolini

Chicken Ala Mir. Breaded chicken topped with crab, shrimp and scallops in a cajun cream sauce. Served over dirty rice

Chicken and Shrimp Mondessa with hand made gnocchi with sage butter and broccolini

Chicken Confit- served with Herbed Quinoa and roast sweet carrots

Chicken Scalapini - Pan Seared Chicken dressed with Lemon Butter Sauce, Roasted Tomatoes, Capers and crispy Prosciutto Over a bed of capellini

Filet with red wine Reduction and sides

Fish du jour with Orzo and seasonal veggies

Orange glazed salmon with spinach orzo with asparagus forrmagguo

Roast Garlic and Rosemary French cut Pork Chops - Paired with Roasted Potatoes and Seasoned Broccolini

Salmon en Papillote - served with julienne veggies and Broccolini

Seared Salmon and Shrimp with a Bayou Cream sauce over Dirty Rice

Sweet chili tuna garlic green beans and coconut rice

Sweet Pineapple Shrimp - Fresh Shrimp dressed in a pineapple teriyaki Sauce

Wild Mushroom Portifino (Assortment of fresh wild mushrooms and spinach tossed with toasted pine nuts and spinach on a bed of GF capellini , Dressed with Lemon Bur Blanc Sauce.)

Apple Turn Overs

Assortment of Fresh Berries and Champagne

Bread Pudding - Rich custard soaked bread drizzled with a rum cream sauce

Charred Peaches with roasted strawberries and sweet Marscapone

Chocolate Covered Strawberries

Chocolate Mousse

Dutch Apple pie

Fresh Berry Crumb Cake

Rich Chocolate Cake with Ganache

Seasonal fruit dumplings

Strawberry Shortcake

Tiramisu

Antipasto Bites

Calabrian Sausage and Goat Cheese Stuffed Mushrooms

Caprese Salad Skewers

Crab Stuffed Mushrooms

Fresh Bruschetta

Goat Cheese Stuffed Mushrooms

Meatball Crostini 3 per

Spinach Dip

Traditional Hummus served with veggies

Wild Mushroom and Goat Cheese Flat Bread with Caramelized Sweet Onions

Caprese Salad

French Dijon salad with country greens and goat cheese

Fresh Lemon and Arugula Salad with kumato tomatoes, lemon dressing with a touch of feta cheese

Lemon kale Salad with heirloom tomatoes and aged parmesan cheese

Braised Lamb with an apple cream sauce -. Paired with green beans almadine and Roasted spring potatoes

Cast Iron Ny Strips-dusted with rosemary salt and topped with a Black butter. Served with a Fresh Sicilian garlic and evoo pasta with Broccolini

Chicken and Shrimp Mondessa with hand made gnocchi with sage butter and broccolini

Chicken Scalapini - Pan Seared Chicken dressed with Lemon Butter Sauce, Roasted Tomatoes, Capers and crispy Prosciutto Over a bed of capellini

Chicken Confit- served with Herbed Quinoa and roast sweet carrots

Fish du jour with Orzo and seasonal veggies

Lemon and Olive Oil Chicken with stewed potatoes

Roast Garlic and Rosemary French cut Pork Chops - Paired with Roasted Potatoes and Seasoned Broccolini

Salmon en Papillote - served with julienne veggies and Broccolini

Wild Mushroom Portifino (Assortment of fresh wild mushrooms and spinach tossed with toasted pine nuts and spinach on a bed of GF capellini , Dressed with Lemon Bur Blanc Sauce.)

Assortment of Fresh Berries and Champagne

Bread Pudding - Rich custard soaked bread drizzled with a rum cream sauce

Charred Peaches with roasted strawberries and sweet Marscapone

Chocolate Mousse

Rich Chocolate Cake with Ganache

Tiramisu

Smoked Sausage Skewers – mustard glaze or bourbon BBQ

Sausage-Stuffed Mushrooms – cream cheese + herbs

Shrimp & Grits Bites – served in spoons or shooters

Bacon-Wrapped Scallops w/ Brown Sugar Glaze

Prosciutto-Wrapped Asparagus – country meets refined

Bourbon BBQ Meatballs – easy crowd pleaser

Cajun Shrimp Skewers – grilled, smoky spice

Oyster Shooters – bold, coastal country vibe

Bacon-Wrapped Jalapeño Poppers

Classic Wedge Salad – crisp iceberg, bacon, blue cheese, tomato

Warm Spinach Salad – bacon vinaigrette, red onion, egg

Cucumber & Tomato Salad – light vinaigrette, fresh herbs

Grilled Romaine Salad – charred, with tangy dressing

Arugula Salad w/ Bacon Jam & Goat Cheese

Apple, Cheddar & Walnut Salad – honey vinaigrette

Country Fried Steak – peppered gravy, mashed potatoes

Buttermilk Fried Chicken – crispy, juicy, classic sides

Homestyle Meatloaf – rich brown gravy or topped with Grannys tomatoe sauce. , rustic presentation

Smothered Pork Chops – onions, pan gravy, deep flavor

Pulled Pork Plate – vinegar or sweet BBQ, slaw

Grilled BBQ Chicken – smoky, slightly charred

Shrimp & Grits – creamy, smoky, signature dish

Blackened Catfish – rice, greens, Cajun spice

Bourbon Peach Glazed Salmon – sweet + savory balance

Crab-Stuffed Flounder – elevated coastal feel

Cast Iron Ribeye – rosemary garlic butter

Pork Tenderloin – apple or maple glaze

Banana Pudding – layered, creamy, nostalgic

Strawberry Peach Cobbler – warm, served with vanilla ice cream

Apple Crisp – cinnamon, oat crumble, warm finish

Chocolate Cake w/ Ganache – deep, rich, always a hit

Chocolate Mousse w/ Berries – smooth, slightly elevated

Bourbon Bread Pudding – warm, indulgent, Southern staple

Strawberry Shortcake – biscuit-style, whipped cream