A menu as singular as the people around the table.

Layered with crisp arugula, Applewood smoked bacon, and roasted red pepper rouille.

Served with house-whipped artisan maple butter.

Tender chicken tossed with smoked almonds and fresh garden tarragon.

GF

Stuffed with sharp blue cheese and smoked almonds.

GF

Loaded with sour cream, aged cheddar, Applewood bacon, and fresh chives.

GF

Drizzled with white truffle butter and shaved Parmigiano-Reggiano.

GF

Topped with horseradish Dijon crème fraîche.

Crisp tortilla bite layered with grilled NY strip steak, black beans, Monterey Jack, and jalapeño.

GF

Prime beef patty topped with smoked bacon and sharp cheddar on mini buns.

Topped with olive-orange relish and shaved Parmigiano-Reggiano.

Finished with house whipped horseradish cream.

Slow-braised savory short rib with sliced scallions in an Asian steamed lotus bun.

Tender grilled chops served with a fresh three-herb chimichurri sauce.

GF

Finished with a tangy sweet pomegranate balsamic reduction.

GF

Marinated skewered chicken served with rich Indonesian peanut dipping sauce.

GF

Aromatic Indian-spiced chicken served with cool cucumber mint raita.

GF

Traditional savory chicken pie baked in flaky golden pastry crusts.

Flaky handmade pastry filled with seasoned sirloin and caramelized onion.

Choice of Steak & Shrimp or Steak & Chicken, served with white sauce and hot mustard.

GF

Choice of: Jalapeño Two-Step Meatballs, Ginger-Spiced Asian Meatballs, or Old World Italian Parmesan Meatballs.

Jumbo shrimp filled with lump blue crab and wrapped in Applewood bacon.

GF

Stone-ground heirloom grits topped with jumbo shrimp and andouille sausage red pepper cream in a shooter glass.

Glazed in teriyaki and served with an Asian orange dipping sauce.

Tender lobster meat fried golden, served with spicy Cajun remoulade.

Served chilled on molasses-buttered artisan toasts.

Served with traditional spicy chile horseradish cocktail sauce.

GF

Pan-seared coastal crab cakes topped with roasted red pepper rouille.

Fresh avocado purée, lump crab salad, and Bloody Mary aioli on toasted baguette.

Served on cocktail marble rye toast points.

Sesame-crusted seared tuna served with house ginger aioli.

GF

Fresh ahi tuna, diced avocado, and radish garnish in a crisp pastry cup.

Shaved Parmigiano-Reggiano, candied walnuts, and maple Dijon vinaigrette in a parmesan shell.

V

Handmade savory pastries with southwest spices and roasted salsa.

V

Seasonal berries served with honeyed vanilla Greek yogurt dip.

V · GF

Fresh mozzarella and ripe tomatoes with sundried tomato basil pesto.

V · GF

Portobello mushrooms, zucchini, Vidalia onions, and sweet bell peppers.

VG · GF

Five-spice water chestnuts and corn salsa served in crisp cucumber cups.

VG · GF

Savory mini pastry cones filled with hummus, garnished with chickpeas and chives.

VG

Delicate ribbon cucumber with herbed cream cheese on brioche.

V

Fresh watermelon filled with whipped goat cheese mousse and cucumber mint garnish.

V · GF

Grilled artisan bread with heirloom tomatoes, fresh mozzarella, and torn basil.

V

Truffled wild mushrooms, aged fontina, and Parmigiano-Reggiano.

V

Port-poached pears, Gorgonzola crumbles, and honey drizzle.

V

Stuffed with whipped chèvre and drizzled with wildflower honey.

V · GF

Rice paper rolls with crisp vegetables brushed with Thai sweet chili, served with peanut sauce and srircha.

VG · GF

Served with hot gourmet mustard and sweet plum dipping sauce.

VG

Choice of: Wild Mushroom & Goat Cheese, Sundried Tomato & Cheddar, or Poached Pear & Blue Cheese.

V

Choice of: Holly's Signature Pimento Cheese, Wasabi Spiced, or Traditional Southern Homestyle (Min 24/flavor).

V · GF

Southern sharp cheddar spread.

Tarragon chicken salad with toasted almonds..

Aromatic curry egg salad with sweet chutney..

Cured salmon, dill cream cheese, and capers on rye toast.

English cucumber ribbons and garlic-herb Boursin.

Spiced shredded chicken, blue cheese cream, and melted provolone.

Smoked ham, sharp cheddar, and spiced apple butter.

Grilled pimento cheese.

Italian cured prosciutto with melted fresh mozzarella.

Sweet Adriatic fig spread paired with Dutch Gouda-Parmesan hybrid cheese.

Crisp pepperoni, smoked bacon, and marinara with melted mozzarella.

Shaved ribeye steak, caramelized sweet onions, and melted provolone.

Slow-cooked corned beef, Swiss cheese, sauerkraut, and Russian dressing on marble rye.

Roast pork, smoked ham, Swiss cheese, pickles, mustard, and BBQ sauce.

House dill crème fraîche, grated farm eggs, minced shallots, capers, pickled red onions, artisan crackers, and sliced baguettes.

GF

Thinly sliced seared yellowfin tuna with pickled ginger, wasabi aioli, and ginger-tamari glaze.

GF

Thinly sliced rare tenderloin over baby arugula with extra virgin olive oil, shaved Parmigiano-Reggiano, capers, toasted baguette slices, and horseradish cream.

Triple-cream French Brie, Spanish Manchego with four-fruit preserves, Beecher’s Flagship Reserve Cheddar with apple butter, and Goat Lady Dairy Smoked Chèvre. Garnished with spiced pecans, grapes, and crackers.

V

Soppressata, Genovese salami, grilled artisan Italian sausages, aged provolone, herb-marinated olives, eggplant caponata, oven-roasted tomatoes, and grilled zucchini.

Comprehensive fusion of our artisan cheese collection and imported charcuterie boards with all gourmet accompaniments.

Tender heirloom carrots, cherry tomatoes, cucumbers, radishes, blanched broccoli, and sugar snap peas. Served with Meyer lemon white bean dip and house buttermilk ranch.

V · GF

Warm queso with roasted poblanos and chorizo, fresh guacamole, vine-ripened salsa rojo, fire-roasted salsa verde, and southwest black bean-corn dip with organic tortilla chips.

GF

Selection of: Baked Spinach & 4-Cheese Artichoke Dip, Spicy Greek Cucumber Raita, Warm Jumbo Lump Manzanilla Sherry Crab Dip, and Holly’s Pimento Cheese with baguette crostini.

Featuring General Tso's spiced chicken lettuce wraps, Tandoori chicken skewers with cucumber raita, Japanese hibachi kabobs (Steak, Shrimp, Chicken with white sauce and hot mustard), fresh Vietnamese spring rolls, and Korean braised short rib bao sliders.

Served with baby dills and kettle chips. Choice of: Triple-Smoked Beef with Cheddar & Chipotle Aioli, Pulled Pork with Slaw, Grilled BBQ Chicken, Baby Sloppy Joes, Jumbo Lump Crabcake, New England Lobster Roll, or Vegetarian Black Bean.

Jumbo Carolina shrimp over creamy stone-ground grits served in martini glasses. Accompanied by three sauces: Spicy Andouille Sausage Cream, Country Ham Cream, and Charleston BBQ Sauce.

Choose 3 proteins: Spicy Beef Barbacoa, Slow-Simmered Chicken Tinga, Braised Pork Carnitas in Poblano Sauce, or Baja Peninsula Grilled White Fish. Served with warm flour/corn tortillas, guacamole, pickled onions, cotija cheese, salsa rojo, salsa verde, and spiced summer veggies.

Jumbo grilled wings tossed in your choice of two styles: Classic Buffalo, Sweet & Spicy Asian Glaze, or Authentic Jamaican Jerk with cooling dips and celery.

GF

Creamy baked mac-n-cheese with Parmigiano-Reggiano and sharp aged cheddar. Custom toppings: Panko parmesan crumbs, Applewood bacon, andouille sausage, sautéed mushrooms, diced tomatoes, and jalapeños.

Fluffy roasted garlic Yukon Gold mashed potatoes served with whipped butter, sour cream, sharp cheddar, Applewood bacon, and fresh chives.

GF

Bowtie and penne pastas with choice of 3 sauces: Heirloom Tomato Pomodoro with basil, Summer Pasta Primavera with light cream, Classic Parmesan Alfredo, and Slow-Simmered Beef & Pork Bolognese.

Choice of two house-made risottos: Creamy Parmigiano-Reggiano, Braised Short Rib, Peas & Asparagus, Champagne & Wild Mushroom, or Roasted Butternut Squash with Caramelized Leeks.

GF

Attended display: Chilled Oysters on the Half Shell, Oysters Rockefeller, Grilled Jumbo Shrimp Cocktail Skewers, Chilled Old Bay Peel-and-Eat Shrimp, Lump Crab Cakes with Red Pepper Rouille, and Bourbon-Maple Glazed Salmon.

All served with cocktail sauce, lemons, and herb rolls.

Attended on-site carving: Apricot-Glazed Grilled Pork Tenderloin with Orange-Jalapeño Sauce, Seared Beef Tenderloin with Chimichurri & Horseradish Cream, Jumbo Lump Crab Cakes, and Chilled Old Bay Jumbo Shrimp,l

All served with with warm bakery rolls.

Tender field greens, fresh strawberries, chèvre or feta cheese, candied spiced pecans, and house strawberry vinaigrette.

V · GF

Crisp romaine, roasted corn, black beans, herbed croutons, shaved parmesan, and spiced Asiago Caesar dressing.

Mixed greens, ripe watermelon, heirloom tomatoes, crumbled feta, toasted almonds, and citrus vinaigrette.

V · GF

Local greens, roasted ruby beets, Marcona almonds, crumbled blue cheese, and aged balsamic glaze.

V · GF

Baby arugula, port-poached pears, toasted walnuts, Gorgonzola crumbles, and champagne vinaigrette.

V · GF

Vine-ripened tomatoes, torn artisan rustic bread, fresh mozzarella, fresh basil, and balsamic vinaigrette.

V

Fresh sliced peaches, baby arugula, candied walnuts, goat cheese, and Crema di Balsamico.

V · GF

Crisp apples, shaved fennel bulb, toasted walnuts, shaved Parmigiano-Reggiano, and maple Dijon dressing.

V · GF

Mixed baby greens, ripe seasonal figs, oranges, goat cheese, Marcona almonds, and citrus vinaigrette.

V · GF

Mixed garden greens with carrots, radishes, tomatoes, and cucumbers, served with house buttermilk herb dressing.

Tender butter lettuce with heirloom grape tomatoes, fresh tarragon, and chives, finished with Dijon vinaigrette.

Mixed greens with goat cheese, candied walnuts, and dried cherries, served with a port wine vinaigrette.

Ask about our rotating assortment of quinoa, shrimp, chicken, pasta, potato, tuna, fruit, three-bean, grape-and-pecan, and corn-and-tomato salads.

Herb-marinated chicken breast served in a delicate lemon beurre blanc with sautéed button mushrooms.

GF

Filled with three Italian cheeses, baby spinach, and sundried tomatoes, finished with lemon mushroom beurre blanc.

GF

Pan-seared chicken breast smothered in a champagne cream sauce with sweet roasted red peppers and jumbo lump crab.

Filled with ripe pears, Italian prosciutto, and melted French Brie cheese.

GF

Stuffed with creamy goat cheese, tart cranberries, and spiced gala apples.

GF

Chicken breast stuffed with Italian sausage, ricotta, and parmesan in a tomato marsala sauce.

GF

Pan-seared tender chicken cutlet finished with a bright lemon-caper sauce.

Pan-seared tender chicken cutlet finished with a rich mushroom Marsala sauce.

Tortilla-crusted chicken topped with fresh salsa, cheddar, guacamole, and sour cream.

Grilled chicken finished with Holly Tate’s house hickory-smoked barbecue sauce.

Chile-rubbed grilled chicken finished with a bright orange-infused barbecue sauce.

Crisp-skinned duck breast served medium rare with sweet tart cherry port reduction.

GF

Pan-seared lump crab cakes served with roasted red pepper rouille.

Salmon filet char-grilled and brushed with Kentucky bourbon maple glaze.

GF

Topped with fresh herb crumbs and served with a chilled cucumber-dill yogurt sauce.

Rubbed in ancho-lime seasonings with roasted bell peppers and sweet onions.

GF

Jumbo dayboat scallops caramelized golden with sweet citrus reduction.

GF

Jumbo grilled shrimp skewers served with traditional chile-horseradish cocktail sauce.

GF

Jumbo shrimp sautéed in garlic, white wine, butter, and parsley.

Alaskan halibut fillet seared golden and topped with tropical mango avocado relish.

GF

Spice-rubbed beef tenderloin carved on-site with three-herb chimichurri and house horseradish cream.

Carved tenderloin served with three-herb chimichurri and house horseradish cream.

GF

Plated dinner choice of Red Wine Bordelaise with mushrooms or Bacon-Shallot Cream.

GF

Char-grilled strip steak served with red wine bordelaise or three-herb chimichurri.

GF

Tender bone-in beef short ribs simmered in ginger, garlic, tamari, and scallions.

Carved to order with rich rosemary au jus and whipped horseradish cream sauce.

GF

Rare-roasted Angus beef carved on-site with au jus, three-herb chimichurri, and house horseradish cream.

GF

Marinated flank steak, grilled and thinly sliced for buffet service.

GF

Slow-smoked for 14 hours with house hickory barbecue sauce.

GF

Carved tenderloin medallion finished with a tangy orange-jalapeño glaze.

GF

Tender pork infused with warm chai spices and spiced apple compote.

GF

Finished with a rich port wine and tart Michigan cherry reduction sauce.

GF

Maple and brown sugar-cured spiral ham with bourbon glaze, served with sweet country mustard sauce.

Herb-marinated roasted turkey breast served with cherry and cranberry Marsala sauce.

Grilled lamb chops served with your choice of fresh mint pesto or three-herb chimichurri.

Grilled lamb chops finished with a tangy-sweet pomegranate glaze.

Classic baked lasagna layered with seasoned beef and pork, tomato sauce, and three Italian cheeses.

Cajun-style chicken, shrimp, and sausage gumbo served over rice pilaf.

Layered with grilled portobello mushrooms, fresh herbs, Gruyère, and Parmigiano.

V

Eggplant baked with marinara, fresh mozzarella, Parmigiano-Reggiano, and Pecorino Romano.

V

Pasta tossed with fresh heirloom tomato sauce, basil, and Parmigiano-Reggiano.

V

Layers of grilled portobello mushroom, fresh mozzarella, and tomato served with tomato-basil bisque.

V · GF

Pasta with fresh summer vegetables in a light cream sauce with Parmigiano-Reggiano.

V

Served over a sweet corn and sweet pepper sauté with avocado crema.

VG

Creamy Arborio rice with wild forest mushrooms, fresh herbs, and champagne reduction.

VG · GF

Baked with sharp aged cheddar, Parmigiano-Reggiano, and seasoned crust.

V

Thinly sliced potatoes baked with heavy cream, garlic, and aged Gruyère.

V · GF

Oven-roasted potatoes tossed with fresh garden herbs.

V

Whipped Yukon Gold potatoes with slow-roasted garlic cloves and cream.

V · GF

Silky whipped potatoes infused with caramelized sweet fennel.

V · GF

Warm spiced autumn mash with pure maple and ginger.

V · GF

Mashed sweet potatoes baked with brown sugar pecan praline crumble.

V

Roasted sweet potatoes simply finished with fresh herbs.

V

FSweet Potatoes Roasted with a Savory House Spice Rub.

V

Fluffy semolina couscous with toasted pecans, dried cherries, apricots, and orange zest.

V

Fluffy quinoa tossed with citrus, fresh mint, dried cranberries, and slivered almonds.

VG · GF

Grilled potatoes and onions tossed with herbs and Dijon vinaigrette.

V

Tender gnocchi tossed with lemon, sweet peas, and spinach.

V

Beans simmered in beer and broth with chiles, tomatoes, bacon, and cilantro.

Slow-baked beans with Applewood-smoked bacon, maple, and brown sugar.

Tossed in sherry wine hazelnut vinaigrette and topped with goat cheese.

V · GF

Drizzled with cold-pressed olive oil and cracked black pepper.

V · GF

Roasted asparagus with cherry tomatoes, imported black olives, and fresh basil.

V · GF

Sugar snap peas and asparagus sautéed with toasted sesame seeds and lemon zest.

VG · GF

Zucchini, yellow squash, asparagus, and sweet red peppers grilled with olive oil.

VG · GF

Tender French green beans sautéed with garlic, olive oil, and fresh basil.

VG · GF

Fresh green beans with Meyer lemon vinaigrette and panko-Parmesan breadcrumbs.

V

Fresh green beans finished with lemon zest, parsley, and garlic.

V · GF

Broccoli sautéed with roasted garlic, red peppers, and onions.

V · GF

Caramelized sprouts tossed with Applewood smoked bacon and balsamic glaze.

GF

Roasted tender carrots with butter and pure Vermont maple syrup.

V · GF

Sweet white corn sautéed in butter and finished with Parmigiano-Reggiano.

V · GF

Tossed with chipotle aioli, cotija cheese, cilantro, and ancho chile.

V · GF

Chilled roasted corn and tomatoes with fresh basil and sautéed onions.

VG · GF

Slow-braised tender greens finished with sweet and tangy cider reduction.

GF

Choice of sweet potatoes, red potatoes, carrots, pearl onions, beets, turnips, parsnips.

VG · GF

Chilled roasted corn and tomatoes with fresh basil and sautéed onions.

VG · GF

Fresh corn, lima beans, and tomatoes in a classic summer succotash.

V · GF

A medley of roasted mushrooms finished with fresh parsley persillade.

V · GF

Seasonal summer vegetables tossed with Southwestern spices.

V · GF

Layered ladyfingers infused with limoncello, sweet lemon curd, and whipped mascarpone.

Espresso-soaked ladyfingers with coffee liqueur, mascarpone cream, and dark cocoa dusting.

Rich brioche chocolate pudding served warm with bourbon caramel and fresh raspberries.

Lacy Florentine cups filled with chocolate mousse or pastry cream and fresh berries.

Layered with fresh bananas, vanilla wafers, and sweet vanilla whipped cream.

Let your guests sample: Bourbon Chocolate Pecan, Key Lime with White Chocolate, Banana Coconut Cream, Sour Cream Apple with Walnut Crust, Peanut Butter Chocolate Chunk, or Spiced Pumpkin Pie.

Marshmallows roasted on-site by attendants, served with graham crackers, Hershey’s milk chocolate, Ghirardelli dark chocolate, and Reese’s peanut butter cups.

Mini tasting shot glasses with spoons: Classic Tiramisu, Limoncello Tiramisu, Southern Banana Pudding, Dark Chocolate Mousse Crumble, or Key Lime Graham Mousse.

Made-to-order shakes spun on an authentic 3-spindle machine with whipped cream, syrups, sprinkles, and cherries on top.

Crisp mini cones filled with pumpkin mousse and finished with chocolate-toffee crunch.

Mini chocolate shells filled with creamy peanut butter mousse.

House-made Kentucky-style bourbon balls, rich and bite-sized.

Apple Cardamom with Cider Frosting, Carrot Cake with Cream Cheese, Triple Chocolate Ganache, Italian Cream, Peppermint Chocolate Chip with Peppermint Bark Cream Cheese, Chocolate Strawberry with Strawberry Filling and Strawberry Cream Cheese, or Red Velvet with Cream Cheese.

Cookies & Cream, Triple Chocolate Dark (GF), Dark Chocolate Coconut (GF), and Peanut Butter Silk (GF).

GF

Key Lime Tartlets, S'mores Chocolate Mousse, White Chocolate Dried Cherry, and Bourbon Pecan.

Coconut Macaroons dipped in dark chocolate (GF), Peanut Butter Sandwich Cookies with cream cheese filling (GF), Triple Chocolate Mint Brownies (GF), Lemon Bars with blueberry garnish (GF), Triple Chocolate Brownies, Peanut Butter & White Chocolate Mini Brownies with caramel stripes, Honey Shortbread Cookies, French Madeleines with Lavender Honey, and Spiced Ginger Sandwich Cookies with lemon cream.

GF

Lemon with Lemon Curd and Blueberry, Japanese Green Tea with Chocolate Chips and Dark Chocolate Shavings, Roasted Banana with Toasted Vanilla Cookie Crust, Raspberry & White Chocolate Chip with Graham Cracker Crust, or Peppermint Bark with Chocolate Cookie Crust.

A warm tomato soup shot paired with a petite grilled cheese sandwich.

Served with shredded cheese, chili, ketchup, diced onion, mustard, and relish.

Grilled triple-smoke beef with bacon, aged cheddar, and chipotle aioli • Pulled pork with orange-infused BBQ sauce and homemade slaw.

Served with baby dill pickles and kettle chips.

Black Forest ham and aged cheddar with apple butter • Fresh mozzarella with sundried tomato pesto and prosciutto.

Finished with a drizzle of maple syrup.

Presented with ketchup, mayonnaise, and honey mustard for dipping.

Sirloin, potatoes, and onions • Roasted corn and black beans.

Petite peanut butter sandwiches on white bread, paired with individual milk shots.

Served with Buffalo dipping sauce.

Hendrick’s Gin, St-Germain Elderflower Liqueur, fresh lime juice, and English cucumber ribbon garnish.

Bulleit Bourbon, Crème de Cassis, fresh lemon juice, Angostura bitters, and Luxardo maraschino cherries.

Absolut Citron Vodka, Chambord black raspberry liqueur, lemon juice, simple syrup, topped with fresh blackberries and mint.

Absolut Citron Vodka, freshly squeezed lemon juice, house raspberry syrup, and ginger ale.

El Jimador 100% Agave Tequila, Cointreau orange liqueur, fresh lime juice, agave nectar, with optional Mezcal float or jalapeño tincture.

Herradura Silver Tequila, fresh ruby red grapefruit juice, lime juice, simple syrup, and sparkling soda.

Tanqueray No. TEN Gin, Prosecco or Champagne, fresh lemon juice, and sugar cane syrup.

Chilled sparkling wine finished with a splash of French Chambord raspberry liqueur.

Plantation Silver Rum, Luxardo Maraschino liqueur, fresh lime juice, and pink grapefruit juice.

Artisan cocktail standards crafted with premium gins, Bulleit Rye, Campari, and Italian sweet vermouth.

Maker’s Mark Kentucky Bourbon, house sweet tea, and freshly squeezed southern lemonade.

Absolut Citron Vodka, Cointreau, cranberry juice, and simple syrup.

Gin, Campari, and Italian sweet vermouth in the classic equal-parts aperitivo.

Bulleit Bourbon or Rye, Cointreau, fresh lemon juice, and simple syrup.