Let’s make food a featured guest, not an afterthought.

So, you’re hosting an event and don’t know what to serve? We’ve got you covered. You gather the people—we’ll take care of making sure everyone leaves well-fed and still talking about that delicious meal they just enjoyed.

Below, you’ll find some examples of past menus we created for a few of our wonderful clients. The titles reflect the particular event and theme, from which we created a unique combination of dishes. These menus are intended to showcase the wide range of options and flavors available, and to be used only as inspiration for the possibilites available to you.

Katie & Ryan’s Mid-Summer Bed & Breakfast Wedding

Crostini with Herbed Goat Cheese

Heirloom Tomato Salad with Mozzarella Torn Croutons and Opal Basil

Macaroni and Cheese with Mustard-Thyme Breadcrumbs

Pepper-Crusted Pork Tenderloin

Roasted Summer Squash with Fresh Rosemary and Olive Oil

Quinoa with Local Corn, Chives and Honey Butter Summer Fruit Salad with Mint Sugar

Lanae & Chad’s Fall Barn Wedding

Hickory-Bacon and Roasted Corn Popovers

Wrapped Sausages with Maple-Mustard Dipping Sauce

Veggies in Baguette Cups with Dip

Herb-Fried Chicken

Ham and Buttermilk-Chive Biscuits

Mixed Green Salad with Mustard-Bacon Vinaigrette

Four-Cheese Mac and Cheese with Thyme Breadcrumbs

Smoked Roasted Fall Vegetables

Miniature Caramel Apples

Meghan & Nathan’s Rustic Mediterranean Wedding

Grit Cakes with Herbed Ricotta and Bacon Confit

Greek Lamb Meatballs

Watermelon with Farmers Cheese and Sea Salt

Za’atar Roasted Figs with Pecans and Honey on Goat Cheese Crostini

Za’atar and Lemon Grilled Chicken

Ricotta Gnocchi with Sweet Corn, Mushrooms, Sage and Baby Spinach

Roasted Summer Squash with Rosemary and Olive Oil

Thyme and Lemon Roasted Fingerling Potatoes

Heirloom Tomato Salad with Fresh Mozzarella, Basil and Arugula

Mixed Greens with Blackberries, Nectarines and Marcona Almonds

Cracked Pepper Focaccia with Truffle Oil

Lunch in the Orchard

Rillettes of Smoked Trout with Radishes and French Baguettes

Mixed Greens with Farmstead Cheese, Cherries and Local Honey Vinaigrette

Wild Mushroom Tart

Roasted Red Pepper and Goat Cheese Tart

Sea Salt-Roasted Asparagus

Dark Chocolate Pots de Creme with Fresh Berries

Private Spring Dinner

Morels and Asparagus in Creme Frâiche with Herbs and Toasted Brioche

Cacio e Pepe with Arugula and Lemon

Mixed Greens with Haricot Vert, Spring Peas, and Mustard Seed-Tarragon Vinaigrette

Slow-Cooked Lamb with Pistachio-Honey Gremolata

Balsamic Roasted Market Carrots 

Israeli Couscous and Cauliflower with Dates

Pink Peppercorn Pavlova with Strawberries, Vanilla Cream, and Basil Coulis