Chef Robert Smith

Bruschetta al Pomodoro- Toasted bread topped with a medley of ripe tomatoes, garlic, basil, and a drizzle of balsamic glaze

Arancini di Riso- Crispy saffron-infused rice balls filled with mozzarella and peas, served with a spicy marinara sauce

Insalata di Arance e Olive- A refreshing salad of oranges, black olives, red onions, and mint, drizzled with a citrus vinaigrette

Insalata di Rucola e Parmigiano- Arugula salad tossed with shaved Parmigiano-Reggiano, walnuts, and a lemon-olive oil dressing

Pasta alla Norma- Rigatoni pasta with eggplant, tomato sauce, and a sprinkle of ricotta salata

Spaghetti alle Vongole- Spaghetti with fresh clams, garlic, parsley, and a touch of white wine

Melanzane alla Parmigiana- Layers of eggplant, marinara sauce, and melted mozzarella, baked to perfection

Pollo alla Cacciatora- Chicken pieces braised with tomatoes, olives, and herbs, served with rustic country bread

Tiramisu- Classic coffee-flavored Italian dessert with layers of mascarpone cheese and cocoa

Cannoli Siciliani- Crispy pastry shells filled with sweet ricotta cream, chocolate chips, and pistachios

Fried Green Tomatoes- Crispy cornmeal-battered green tomatoes served with a tangy remoulade and topped with crumbled feta and microgreens

Southern Style Crab Cakes- Lump crab meat blended with herbs and spices, pan-seared and served on a bed of arugula with a lemon-caper aioli

Peach and Burrata Salad- Fresh peaches, creamy burrata cheese, and prosciutto drizzled with a honey-balsamic reduction and topped with toasted pecans

Blackened Chicken Caesar Salad- Grilled blackened chicken atop romaine lettuce, tossed with house-made Caesar dressing, croutons, and parmesan cheese

Watermelon and Feta Salad- Juicy watermelon cubes mixed with crumbled feta, fresh mint, and a splash of lime juice, served chilled

Buttermilk Fried Chicken- Juicy, marinated chicken fried to golden perfection, served with a side of creamy mashed potatoes and grilled corn

Grilled Pork Chops with Peach Chutney- Tender pork chops grilled and topped with a sweet and spicy peach chutney, accompanied by roasted sweet potatoes and green beans

Shrimp and Grits- Succulent shrimp sautéed in a garlic cream sauce, served over a bed of cheesy stone-ground grits, garnished with scallions

Blackened Catfish- Catfish fillet seasoned and blackened, served on a bed of dirty rice with a side of sautéed green beans and remoulade

Red Velvet Cake- Classic red velvet layered with cream cheese frosting, garnished with chocolate shavings and a fresh berry

Banana Pudding-Bourbon-vanilla pastry cream layered with caramelized bananas, toasted vanilla wafers, and cloud-like Chantilly

Caesar Hearts of romaine, garlic croutons, parmigiano-reggiano, classic Caesar dressing

Bread service

Chicken Parmesan- Breaded Chicken pan fried and topped 8th a fresh tomato sauce and mozzarella

Chicken Marsala- Pan-seared free-range chicken, wild mushrooms in aged Marsala reduction, herb-scented butter, silky jus. Served with Seasonal Vegetables and yellow rice

Penne, alla, vodka

Linguine with white or red clam sauce

Apple Crisp- Slow-roasted heirloom apples, cinnamon and Calvados-kissed, crowned with hazelnut oat streusel and silky vanilla cream

Bread Pudding

Charcuterie Board assortment of cured meats, artisan cheeses, crackers, olives, mustard, min tartlets, grapes, white yogurt pretzels, cheese sticks, strawberries, salted almonds and baked brie topped with olive oil & herbs

Classic wedge salad with blue cheese crumbles, and a light Gorgonzola dressing

Sous Vide Filet mignon with a red wine reduction sauce, roasted potatoes, and green beans

Chimichurri Steak New York Strip Sliced | Chimichurri | Smashed Red Potato | Sautéed Mushrooms | Onion Soubise Sauce

Rack of Lamb with roasted potatoes in a rosemary, garlic, brown sauce

Apple Crisp- Slow-roasted heirloom apples, cinnamon and Calvados-kissed, crowned with hazelnut oat streusel and silky vanilla cream

Carrot Cake- Moist, spiced carrot cake layered with tangy cream cheese frosting, studded with walnuts and raisins — timeless, comforting, irresistibly nostalgic

Cheesecake with berries

Breads & Sweets Cinnamon Rolls- Mini Muffin Assortment- Danish

Homemade Waffles or Buttermilk Pancakes Indulge in our Homemade Waffles or Buttermilk Pancakes, served with a variety of toppings

Chef Made Omelette Bar

Eggs Benedict** Poached eggs perched atop toasted English muffins, layered with Canadian bacon and drizzled with velvety hollandaise sauce

Smoked Salmon Scramble** Fluffy scrambled eggs infused with delicate smoked salmon, fresh chives, and a hint of cream cheese. Served with toasted bagels, this dish offers a savory start to your brunch

Spinach and Feta Omelette** A fluffy three-egg omelette filled with sautéed spinach and crumbled feta cheese, served with a side of roasted cherry tomatoes. This dish is wholesome, filling, and bursting with Mediterranean flavors

Herb-Crusted Chicken Salad** Grilled herb-marinated chicken served over a bed of mixed greens, cherry tomatoes, cucumbers, and feta cheese, drizzled with a light vinaigrette. A refreshing option that balances the indulgence of brunch

Mimosa Bar (Client must provide Champagne)

Charcuterie board

Crabcakes - lump crab, corn & tomato succotash, bacon, black pepper aioli

Ensalada Mixta mixed greens, tomato, cucumber, balsamic dressing

Chopped Farmhouse Salad sweet gem, baby kale, heirloom tomato, cucumber, red onion, parmesan, crouton, honey citrus vinaigrette

Filet mignon with a red wine reduction sauce, roasted potatoes, and baby broccoli

Nola Grilled shrimp Seasoned jumbo gulf shrimp with mango salsa, Southern rice and seasonal vegetable

Seabass roasted in coconut milk with tomatoes, spinach

Lemon-Thyme Chicken Ballotine with roasted grape compote and almond–parmesan spaetzle

Vanilla Bean Crème Brûlée with fresh berries

Chocolate Fudge Cake with fresh Berries

Apple Crisp- Slow-roasted heirloom apples, cinnamon and Calvados-kissed, crowned with hazelnut oat streusel and silky vanilla cream

Banana Pudding-Bourbon-vanilla pastry cream layered with caramelized bananas, toasted vanilla wafers, and cloud-like Chantilly

Chef's Charcuterie & Cheese chefs selection of meat and cheese, honey, pickled vegetables, baguette

Crabcakes lump crab, corn & tomato succotash, bacon, black pepper aioli

Mixed Olive Tapenade- pleasingly pungent Provençal spread of olives, anchovies, capers, and garlic paired with sliced baguette

Roasted Beet & Burrata arugula, frisee, dried cranberries, burrata, candied walnuts, citrus vinaigrette

Chopped Farmhouse Salad sweet gem, baby kale, heirloom tomato, cucumber, red onion, parmesan, crouton, honey citrus vinaigrette

Braised Beef Short Ribs Soy marinated Braised Beef Short rib, Garlic Potato, and Carrot

Coq Au Vin Blanc roasted half chicken, bacon, mushroom, broccolini, green bean, white wine cream sauce

Boeuf Bourguignon delicious red wine based beef stew

Moules Marinières- (Mussels) mussels cooked in white wine with shallots and parsley

Bouillabaisse- an amazing seafood stew in a saffron sauce

Crème Brûlée with fresh berries

Three Layered Chocolate Fudge Cake with fresh Berries

Pulpo a la parrilla grilled Spanish octopus served w/ Peruvian potatoes atop Aji agave sauce

Coconut Shrimp cabbage slaw, tamarind sauce

White Arepa white cornmeal cake toasted w/ butter

Ensalada Mixta mixed greens, tomato, cucumber, balsamic dressing

Kale Garlic Caesar Salad kale, roasted garlic, shredded parmesan, herbed croutons, Caesar dressing

Chipotle Salad avocado, feta, diced egg, red onion, tortilla strips, chipotle dressing

Arroz Con Pollo (Chicken & Rice) shredded chicken mixed w/ yellow rice, carrots red peppers, cilantro & scallions, served w/ black beans, avocado & Colombian aji sauce

Ropa Vieja shredded steak w/ olives, capers & bay leaf in tomato wine sauce

Grilled Salmon Tropical Alaskan salmon, green aji, mango pineapple salsa

Tres Leches

Classic Flan