Sample Menu

Down South BBQ and Sides

  • Signature Pulled Pork and White Bread
  • Collard Greens with Ham Hock
  • Creamy Mac and Cheese
  • Baked Beans from Scratch
  • Homemade Coleslaw
  • Three BBQ Sauces (North Carolina Vinegar, South Carolina Mustard, and Smoked Tomato Caramel)

Signature Dishes

  • Pan Seared Fresh Catch with Lemon Beurre Blanc
  • Seafood Gratin: A combination of shrimp, halibut, and lobster baked in a saffron cream sauce accompanied by leeks and carrots, topped with crispy parmesan crust.
  • Pork Loin Flatbread Sandwich: Peppercorn crusted pork loin topped with arugula and a lemon aioli wrapped in a handmade pita cooked over a charcoal fire. 
  • Roasted Garlic Rack of Lamb: Rack of lamb covered with roasted garlic and spices, seared and finished pan jus. 
  • Seafood Pasta: Linguini with clams, shrimp, and fresh fish tossed in a white wine butter and caper sauce topped with fresh herbs. 
  • Crab Cakes: Sweet pepper relish crab cakes made with lump crab and topped with a spicy remoulade.
  • Mediterranean Falafel: Hand formed falafel accompanied with hummus, tzatziki, and tabouleh.
  • Ravioli: Homemade pasta stuffed with braised short rib and fontina.
  • Handmade Sausages: Freshly ground, stuffed, and smoked or cured italian or andouille sausages.
  • Pickled Shrimp Hors d'oeuvres: Pickled shrimp in phyllo cups with dill cream cheese and vegetables. 
  • Strawberry Shortcake: Handmade shortcake with macerated strawberries and fresh whipped cream. 
  • Candied Pork Belly Lollypops: Pork belly cooked to perfection with smoked tomato caramel.
  • Eggs Benedict: Homemade hollandaise over perfectly poached eggs, Canadian ham, and toasted muffin.
  • Blackened Grouper over Lima Bean Succotash
  • Cauliflower Crack

Pricing and Minimums

We offer a range of menus starting at approximately $10 per person for a BBQ lunch. Of course, all items are subject to market price and availability of ingredients. Please contact us to learn more about pricing for your event!

We pride ourselves on being flexible and are always willing to do what we can to meet our clients needs. We are happy to cook for between 2-200 people.