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Passed Hors D’oeuvres

Thin Crust Pizza topped with Thin Sliced Smoked Duck Breast, Caramelized Onions, Fig Preserves, Roquefort Blue Cheese

Skewers of BBQ Shrimp wrapped in Applewood Smoked Bacon

Belgian Endive Leaf stuffed with Montrachet Goat Cheese, Sun-Dried Tomato, Dried Fruits and Fresh Basil

Assorted Ethnic Root Vegetable Chips with Cremini Mushroom Duxelle

Fried Green Tomatoes topped with Montrachet Goat Cheese, Roasted Red Bell Pepper Sauce and Fresh Herbs

Brochettes of Large Gulf Shrimp with Sweet Chili Garlic Glaze

Sweet Potato Blini topped with Smoked Salmon, Crème Fraîche, Caviar and Dill

Petit Beef Wellington in Puff Pastry with Wild Mushroom Herb Pesto

Miniature Maryland Style Crab Fritters with Spicy Remoulade Sauce

Micro Wonton Tacos filled with Thai Chicken, Asian Vegetables, Fresh Ginger and Cilantro sautéed in a Bold Sherry Soy Tomato Sauce

Crisp Zucchini Disc topped with Fresh Basil, Oven-Roasted Tomato, Basil infused Olive Oil and Melted Fresh Mozzarella

California Rolls with Chef’s choice of Smoked Salmon, Cream Cheese, Avocado, Tri-Colored Bell Pepper, Pickled Daikon and Cucumber served with Soy and Wasabi

Belgian Endive Leaf filled with Mango Curry Chicken Salad and Fresh Mint

Philadelphia Cheese Steak Tarts in Miniature Phyllo Cups filled with Melted Cheese topped with thinly sliced Beef Tenderloin and Caramelized Onion


Micro Salt Roasted Potato filled with Asiago and Chive Soufflé

Crispy Eggplant French Fries dusted with Powdered Sugar and drizzled with Tabasco® Aioli

Vegetable Samosas with Potato, Yellow Raisin and Green Peas served with Sweet and Sour Peach Sauce

Petit Thin Crust Margherita Pizza Squares with Herb Roma Tomato Sauce, Fresh Basil and Imported Mozzarella Cheese

Roasted Vegetable Spring Rolls with Savory Peach Sauce

Miniature Beef Tenderloin Sliders served on Fresh Asiago Herb Biscuit with Sliced Beef Tenderloin, thinly sliced Roasted Vegetables and Horseradish Cream Sauce

Granny Smith Apple and Jicama Slaw with Smoked Duck in Micro Wonton Tacos

Mini Reuben Tarts in Miniature Phyllo Cups filled with thinly sliced Kosher Corned Beef, Gruyere Cheese, Sauerkraut and House-Made Thousand Island Dressing

Cabrales Blue Cheese on Ginger Snap topped with thinly sliced Bosc Pear and Fresh Fig Preserves

Steamship Pork Tenderloin Sliders on Sweet Potato Biscuit with Roasted Apple Slice and Peach Coulis

Rosemary Shrimp Pizza Bianca with Tomato Confetti and Parmesan Pesto Cream Sauce

Sun-Dried Tomato, White Bean and Roasted Garlic Hummus served on Cucumber Discs

Reception Stations | Buffet Menu

Large Farmer’s Market Selected Seasonal Vegetable Crudités served with Buttermilk Ranch, Extra Virgin Olive Oil, Paprika and Curry Flavored Dipping Salts

Roasted, Grilled and Pickled Vegetable and Olive Antipasto Display with Thinly Sliced Cured Meats and Fresh Mozzarella served over Field Greens with Balsamic Vinegar Reduction, Extra Virgin Olive Oil, Assorted Ficelles and Breadsticks

Seasoned Large Gulf Shrimp Cocktail displayed on ice served with Horseradish Cocktail Sauce and Lemon Wedges

Tomato Basil Salad on Mesculin Field Greens and Basil Balsamic Vinaigrette Marinated Roma Tomato and Tri-Colored Bell Peppers topped with Shaved & Grated Aged Parmesan

Strawberry Spinach Salad with Baby Curly Spinach tossed with Raspberry Vinaigrette topped with Sweet and Spicy Roasted Pecans, Dried Cranberries, Crumbled Maytag Blue Cheese and Fresh Sliced Strawberry

Southern “Panzanella” Salad with Toasted Corn Bread, Cucumber, and Tomato with Montrachet Goat Cheese and Apple Cider Vinaigrette

Classic Caesar Salad with Hearts of Romaine, Aged Parmesan and Romano Cheeses with Herbed Croutons in a Traditional Caesar Dressing

Petit Salt Roasted Yukon Gold Potato filled with Asiago and Chive Soufflé

Seasoned Grilled Jumbo Asparagus Tips with Tomato Confetti and Crumbled Montrachet Goat Cheese

Slow-Cooked Country Style Green Beans with Applewood Smoked Bacon

Butternut Squash Au Gratin with Fresh Herbs and melted Gruyere Cheese

Roasted Vegetable Orzo Gratin with Aged Gruyere Cheese topped with Fresh Herbs

Four Cheese Macaroni and Cheese topped with Toasted Breadcrumbs and Aged Parmesan

Individually Rolled Roasted Vegetable Lasagna with Sun-Dried Tomato, Yellow Squash, Zucchini, Caramelized Onion, Tri-Colored Bell Pepper, Fresh Herbs, Ricotta and Melted Fresh Mozzarella

Crispy Fried Chicken Tenders with Miniature Buttermilk Waffles served with Butter, Honey Dijon Dipping Sauce, Maple Syrup and Assorted Hot Sauces

Honey Dijon Chicken Over Blistered Green Beans

Overnight Slow Roasted Moroccan Chicken Tagine with Cinnamon, Raisins and Honey served over Mediterranean Couscous

Herb Parmesan Crusted Red Snapper Roulade Over Roasted Cauliflower

Cajun Seasoned Gulf Shrimp over Monterey Jack Cheese Grits

Baked Red Snapper Courtbouillon with Tomatoes and Peppers over Steamed White Rice

Sweet Chili Glazed Shrimp with Asian Vegetables over Soy Noodles

Soy Bourbon Glazed Petit Salmon Filet over Grilled Asparagus

Fire Branded and Roasted Pork Tenderloin Roasted Apples drizzled with Peach Rum Sauce

Beef Short Ribs with Coca-Cola® Demi-Glaze

Bistro Filet with Demi Glaze over Grilled Asparagus

Overnight Slow Roasted Moroccan Lamb Tagine with Cinnamon, Raisins and Honey served over Mediterranean Couscous


Carved Prime Rib: Counts as Two Choices
(Dedicated Chef for this action station may incur additional charge) Pan Seared and Slow Roasted Hand Carved Prime Rib of Beef offered Medium Rare served with Assorted Artisan Breads and Rolls served with Horseradish Aioli and Demi Glaze Reduction

Home-style Grits Bar: Counts as Two Choices
Top your own Grits; Traditional Stone Ground White Grits with choice of various toppings including: Butter, Shredded Cheddar or Monterey Jack Cheese, Grilled Shrimp, Pulled Pork BBQ, Applewood Smoked Bacon Crumbles, Sautéed Sweet Vidalia Onions, Diced Green Onions and Diced Tomatoes

Paella Station: Counts as Two Choices
Using the traditional “Paellera” flat bottomed pan, our Chef presents your guests with a delicious Seafood Paella of Fresh Fish, Mussels, Crab, Grilled Shrimp and Chorizo Broth over Saffron Calasparra Rice

Build Your Own Fajita and Taco: Counts as Two Choices
Assortment of Steamed Flour and Corn Tortilla Shells served with choice of Seasoned Fajita Beef and Chicken, Refried Beans, Yellow Rice, Sautéed Onions Shredded Lettuce, Diced Plum Tomato, Roasted Peppers, Shredded Cheddar and Monterey Jack Cheese, Sour Cream, Guacamole, Salsa and Hot Sauce

Mashed Potato Bar: Counts as Two Choices
Top your own ‘Taters with Yukon Gold or Spiced Sweet Potatoes with choice of: Butter, Sour Cream, Monterey Jack or Shredded Cheddar, Pulled Pork BBQ, Applewood Smoked Bacon Crumbles, Sautéed Sweet Vidalia Onions, Diced Green Onions, Diced Tomatoes, Mini Marshmallows and Sweet and Spicy Roasted Pecans

Build Your Own Korean BBQ Buns and Tacos: Counts as Two Choices
Steamed Buns and Flour Tortillas with Bulgogi BBQ Beef, Momofuku Style Carved Roasted Chicken, Steamed White Rice, Quick-Pickled Cucumbers, Pickled Daikon, Shredded Romaine, Kimchi, Bulgogi Marinade Sauce, Cilantro and Green Onions

Mac N Cheese Bar: Counts as Two Choices
Top your own Macaroni N Cheese with a choice of various toppings including: Sour Cream, Shredded Cheddar or Monterey Jack Cheese, Pulled Pork BBQ, Applewood Smoked Bacon Crumbles, Almond Flake Chicken Tenders, Mini Broccoli Florets and Scallions

Grilled Farmer’s Market Vegetable Medley

Southern Rice Pilaf with Sweet Potatoes, Long Grain and Wild Rice, Edamame Beans, Toasted Pecans and Fresh Herbs

Creamy Southern-Style Corn Pudding

Roasted Garlic Yukon Gold “S’Mashed” Potatoes with Melted Butter

Seasoned and Grilled Broccoli Spears and Jumbo Carrots drizzled with Herb Butter

Seasonal Squash Casserole with Sweet Onions and Ritz Cracker Topping

Sweet Potato Casserole topped with Pecan Praline Streusel

Assorted Pastas with Sweet Corn and Diced Tomatoes tossed in Fresh Herbs, Herb Pesto, Garlic and Olive Oil topped with Local Grilled Chicken Sausage

Imported and Domestic Cheese Display Showcasing Cow, Sheep and Goat Varietals served with Fresh Sliced Pear, Fig Preserves, Nine Grain Crostini and Artisan Crackers

Exhibition of Domestic and Imported Fresh Fruits with Chocolate Ganache Dipping Sauce

The Cutting, Plating and Service of Client Provided Wedding Cake (Complimentary)

“The above-listed items are just a sampling of my most popular dishes…”


All of our menu selections are made from scratch for each specific event using the highest quality ingredients and sourced locally when possible.  Organic and Special Dietary requests are easily and gladly accommodated.

Menu pricing is based on and may vary by factors such as event type, the estimated number of guests, season, and/or specific menu items selected. Please call one of our Account Executives to discuss the specifics of your event and to request a custom menu and proposal. 

Special requests are always welcome.  All of my resources are at your full disposal. Please do not hesitate to contact us with any questions suggestions or concerns. I look forward to the possibility of taking care of you. Thank you again. 

Sincerely, Chef Drew Ihrig