Premium Lunch/Dinner Menus
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These menus have been served for board meetings, client presentations, special guests, etc. They are suitable for luncheons or dinners alike. Portion size is adjusted for the time of day that service will occur.

Tomato Florentine bisque
Pasta with grilled shrimp, asparagus, and mushrooms topped with shaved Parmesan
(additional shrimp served on the side)
Fresh garden salad with chopped romaine lettuce, grape tomatoes, celery, carrots,
cucumbers, and croutons served with dressing selections
Parker House rolls with butter
Orange “Dreamsicle” cheesecake



Yellow heirloom tomato “pico de gallo” soup
Southwestern chipotle roasted boneless chicken breasts served on black beans with a cilantro-ranch sauce garnish
Sliced tomato “pie” with buttered toast breadcrumb topping
Freshly made cole slaw
Corn muffins with honey-butter
Glazed lemon pound cake with blueberry compote


Baked grouper with creamy crab sauce topping
Saffron infused rice pilaf
Classic Caesar salad
Summer harvest vegetables, lightly seasoned and steamed
Fresh baked yeast rolls
Turtle cheesecake with chocolate ganache


Mushroom-brie bisque
Grilled sirloin steaks with shrimp skewers
Scalloped potatoes “O’Brien”
Baby broccoli florets spritzed with white truffle oil
Assorted whole grain rolls with butter
Double-fudge chocolate cake with drizzled chocolate ganache


Baked lemon pepper sole with brown butter corn sauce
Hickory smoked beef brisket, sliced thin with a sweet and tangy barbecue glaze
Fresh, cut green beans simmered with jalapeno bacon
Cheesy potato casserole
Southern-style cole slaw
Texas toast triangles
Homemade strawberry cobbler with fresh whipped cream

Additional Entrees Available

“21 Club” Traditional crab cakes served with jalapeno-honey tartar sauce
Thin sliced London broil with balsamic glaze and melted blue cheese crumbles
“Porkettes” - pork shanks, braised and then slow roasted, finished with a sweet and spicy Caribbean sauce (just like baby back ribs without all the mess and bother)
Pasta with buffet of sauce selections: chicken Marsala, traditional Bolognese, marinara, vegetables Alfredo, and grilled Italian sausages with onions and peppers
Southern shrimp and white cheddar buttery grits
Caribbean crusted snapper with peppers and chives
Seasoned and slow roasted pork loin served with cinnamon apple, cranberry, and Bermuda onion salsa

- Luncheons are customarily served with sweet and unsweet iced tea; sodas, bottled water and/or freshly brewed coffee can be added upon request.

- Large groups of more than 25 people may require buffet attendants, depending on the menu selections and the nature of the function. Service help for any party size is always available if needed and requested.

- Personal requests for menu selections not mentioned are gladly accommodated.

- We try to be aware that there are many allergies and dietary restrictions that can be unknown at the time of booking and we try to help provide menus that would be accommodating to most guests.

- Each party’s requirements for service, presentation, and menus vary; consequently prices also vary and are available upon request.