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Private Event Menu

Special requests are always welcome - this is how I learn new recipes! I will happily work with you to create the perfect menu for your dinner party or special event.


Sweet corn tart

layers of fresh sweet corn, roasted red peppers, caramelized onions, mozzarella, creamy goat cheese, finely grated Parmigiano-Reggiano, and fresh basil on flaky puff pastry

Fig tart

layers of fresh figs, caramelized onions, creamy goat cheese, arugula, prosciutto, and a drizzle of balsamic reduction on flaky puff pastry (available seasonally only)

Roasted vegetable tart

maple-glazed roasted butternut squash, charred Brussels sprouts, Gruyere, caramelized onions, pomegranate seeds, and a drizzle of balsamic reduction on flaky puff pastry


spiced lamb meatballs laced with parsley and mint, served with cucumber feta salad and fresh mini pitas 

Crab cakes

tender crab cakes topped with pan-seared shrimp and a drizzle of creamy Cajun remoulade

Brie bites

puff pastry filled with melty triple cream brie and raspberry preserves

Romesco bruschetta

slow-cooked romesco-style peppers, fresh parsley, creamy goat cheese, and toasted almonds on crostini

Strawberry bruschetta

balsamic roasted strawberries, fresh basil chiffonade, and creamy goat cheese on crostini


Classic green salad

spring mix, cucumbers, shallot Dijon vinaigrette, focaccia croutons


tomato, radish, sumac-marinated onion, cucumber, garlic, mint, parsley, toasted flatbread, lemony buttermilk dressing

Melon salad

cantaloupe, olive oil, shallots, goat cheese, mint, parsley, chardonnay vinegar

Summer salad

fresh corn, avocado, tomato, basil, cucumber, sherry Dijon vinaigrette

Winter salad

winter greens, ripe pear, gorgonzola, toasted pecans, hazelnut vinaigrette

Roasted carrot salad

maple-glazed roasted carrots, arugula, goat cheese, Marcona almonds, dried cranberries


Steak au poivre

peppercorn-crusted filet mignon with caramelized shallots and a creamy Dijon sauce; served with roasted baby potatoes and garlicky sauteed spinach with cherry tomatoes

Chicken Marsala

tender chicken breast with sauteed mushrooms, fresh thyme, and a savory Marsala wine sauce; served with buttered egg noodles and roasted asparagus

Flounder Almondine

fresh flounder filet encrusted with toasted almonds and panko, pan-fried and accompanied by a rich and creamy chardonnay beurre blanc; served with mashed sweet potatoes and sauteed kale

Roasted beef tenderloin

roasted beef tenderloin with a rich and savory red wine sauce, served with creamed spinach and roasted seasonal vegetables

Shrimp and grits

locally sourced shrimp, Conecuh sausage, sauteed bell peppers and onions, and a rich Kiolbassa bacon-infused gravy; served over creamy white cheddar grits 

Roast chicken

roasted free-range chicken thighs with vinegary caramelized shallots; served with a creamy parsnip and potato puree

Pan-seared salmon

pan-seared wild-caught salmon with Dijon dill cream sauce; served with sauteed baby spinach

Burrata pasta

luscious paccheri pasta topped with spicy marinara and generous dollops of creamy burrata; served with roasted Parmesan zucchini


Creme brulee

rich vanilla bean custard topped with a crisp caramelized sugar crust


layers of espresso-laced ladyfingers and sweetened mascarpone, topped with whipped cream and a dusting of cocoa powder

Flourless chocolate cake

moist, fudgy flourless chocolate cake topped with whipped cream and chocolate curls

Berries and cream pastries

puff pastry shells filled with vanilla cream, topped with fresh berries and a drizzle of dark chocolate ganache

Caramel panna cotta

silky panna cotta topped with a rich caramel sauce and candied pecans

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