Catering Menus

A carving station at your reception. Our staff slice prime rib or beef tenderloin to order at the end of the line. It is the dinner your guests talk about on the drive home.

Choose two entrees, two sides, a salad and a bread. Dessert is optional.

Entrees

• Carved Prime RibA whole rib roast rubbed with garlic, rosemary, thyme, and black pepper, roasted in one piece, and carved across the grain. Served with a red wine au jus and a cool horseradish cream on the side.
• Carved Beef TenderloinA whole beef tenderloin coated in butter mashed with garlic, rosemary, thyme, and horseradish, roasted in a hot oven, and carved into thick slices. Mild, buttery, and tender enough to cut with a fork.
• Carved New York Strip RoastA whole strip loin crusted with garlic, rosemary, olive oil, and black pepper, roasted fat side up so the cap browns. Carved across the grain into beefy slices with a firmer bite than tenderloin.
• Carved Top Sirloin Roast BeefA roast of top sirloin under garlic, rosemary, and thyme butter, seared in a hot oven, then covered and roasted until tender. Sliced thin across the grain, with a browned, buttery top.
• Bourbon-Glazed Bone-In Pork ChopsThick, frenched bone-in chops brined in orange juice, brown sugar, garlic, and thyme, then browned and finished in the oven. A glaze of bourbon, molasses, brown sugar, and rosemary goes on before they go out.
• Herb-Roasted Chicken Quarters with Pan JusChicken leg quarters roasted under a butter of garlic, rosemary, and thyme, with a splash of white wine in the pan. The wine, herb butter, and drippings become the jus, spooned over each piece as it is served.
• Bourbon-Glazed Bacon-Wrapped Chicken BreastBoneless chicken breasts seasoned with paprika and garlic, wrapped in two slices of bacon, and brushed with bourbon glaze. Baked on racks so the bacon crisps and the glaze sets over the top.
• Bourbon-Glazed SalmonSalmon fillets marinated in bourbon, brown sugar, soy, honey, lime, ginger, and garlic, then baked with the marinade boiled down to a glaze. Flaky inside and caramelized on top, with fresh parsley scattered over.
• Stuffed PortobellosLarge portobello caps roasted, then filled with garlicky spinach and chopped wild mushrooms folded into melted cream cheese. Topped with buttered panko and parmesan and baked until the crumbs turn golden and crisp.

Sides

• Twice-Baked Loaded PotatoesPotato shells refilled with sour cream mash, bacon, chives, and sharp cheddar, then baked again under more cheddar.
• Au Gratin PotatoesThin-sliced red potatoes and onion baked in a mustard-seasoned cheddar and Gruyère sauce until tender and browned on top.
• Creamed SpinachSpinach in heavy cream reduced with shallot and garlic, finished with Parmigiano-Reggiano and a little nutmeg.
• Roasted AsparagusAsparagus roasted with butter and lemon slices, then finished under melted, golden parmesan.
• Garlic-Butter MushroomsThick-sliced cremini browned in butter and olive oil with garlic, a squeeze of lemon, and fresh parsley.
• Green Beans AlmondineCrisp-tender green beans tossed in butter with toasted almonds, garlic, and lemon zest.
• Roasted Brussels Sprouts with BaconHalved Brussels sprouts roasted with chopped bacon and a little maple syrup until the edges char and the bacon crisps.
• Smoked Gouda Mac and CheeseCavatappi baked in our house-made four-cheese sauce, with a smoky edge from the cheese.

Salads

• Wedge SaladCrisp iceberg wedges under a creamy bleu cheese dressing made with buttermilk, topped with tomato, bacon, red onion, bleu cheese crumbles, and parsley.
• Caesar SaladChopped romaine and croutons with a creamy dressing of garlic, anchovy, lemon, Dijon, and parmesan, with more parmesan over the top.
• Spinach Salad with Warm Bacon DressingBaby spinach, sliced mushrooms, hard-boiled egg, and crisp bacon with a warm honey-Dijon dressing built on the bacon fat and shallot.

Bread

• Parker House Rolls with Whipped Butter

Desserts

• New York Cheesecake
• Chocolate Mousse Cups

Chianti-braised short ribs so tender a fork goes straight through them, rosemary focaccia still warm from the oven, and a bread basket that keeps coming back around. Rustic Italian cooking, the way a family in the hills feeds a crowd.

Choose two entrees, two sides, a salad and a bread. Dessert is optional.

Entrees

• Rosemary-Garlic Roasted Chicken ThighsBone-in, skin-on chicken thighs rubbed with olive oil, paprika, garlic, and rosemary, then roasted on racks until the skin turns crisp and deep golden. Juicy dark meat with a savory, herby crust.
• Creamy Tuscan ChickenBoneless chicken thighs finished with parmesan cream, sun-dried tomatoes, garlic, green onion, browned cremini mushrooms, and wilted baby spinach. The sun-dried tomatoes give the cream a sweet, tangy edge.
• Chicken CacciatoreBraised boneless chicken thighs with crushed tomatoes, white wine, green bell pepper, onion, garlic, cremini mushrooms, green olives, and Italian herbs. A splash of balsamic deepens the sauce, which is thick enough to spoon over polenta.
• Tuscan-Braised MeatballsBeef, veal and pork meatballs braised slowly in a crushed-tomato sauce with onion and garlic, finished with grated parmesan. The sauce takes on the flavor of the meat, and the meatballs stay soft all the way through.
• Arista: Rosemary-Fennel Roast Pork LoinBoneless pork loin rubbed with a paste of crushed fennel seed, rosemary, garlic, thyme, and olive oil, left to season, then roasted and sliced. Served with the pan juices spooned over, so the fennel and rosemary carry through every slice.
• Beef Ragù over PappardelleBeef chuck braised in red wine and crushed tomatoes with onion, carrot, celery, garlic, and thyme until it falls apart, then shredded into the sauce. Tossed with wide pappardelle ribbons and finished with parmesan and parsley.
• Chianti-Braised Short RibsBeef short ribs browned hard, then braised in Chianti and beef stock with onion, garlic, carrot, celery, and thyme until a fork pulls the meat apart. Served in the braising liquid, reduced to a glossy sauce.
• Italian Sausage with White Beans and GreensSliced Italian sausage browned and folded into creamy white beans with curly kale, garlic, and thyme. Finished with parmesan and a squeeze of lemon.
• Baked Cavatappi with Roasted Mushrooms and SpinachCavatappi baked in a creamy white cheese sauce with roasted mushrooms, onion, garlic, thyme, and baby spinach. Topped with more cheese and parmesan and baked until the top browns.
• Creamy Polenta Bake with Mushroom RagùA layer of creamy parmesan polenta baked under a mushroom ragù of portobellos, shallots, garlic, rosemary, tomato paste, and balsamic, finished with butter. More parmesan goes over the top before it comes out of the oven.

Sides

• Rosemary-Parmesan Roasted Potatoes with Crispy PancettaHalved baby potatoes roasted face down in a parmesan and rosemary crust, then scattered with crispy pancetta.
• Creamy Parmesan PolentaCornmeal simmered in milk and water until soft and creamy, then finished with butter and parmesan.
• Oven-Baked Mushroom RisottoArborio rice baked with white wine and broth, stirred creamy with parmesan, butter, and lemon, topped with garlicky roasted mushrooms.
• Balsamic Roasted VegetablesBell peppers, zucchini, sweet potato, red onion, and broccoli roasted with Dijon, Italian herbs, and balsamic until browned.
• Green Beans with Garlic and LemonOven-roasted green beans with sliced garlic and lemon zest, tossed with lemon juice, parmesan, and toasted pine nuts.
• Tuscan White Beans with SageCannellini beans baked with sage, rosemary, garlic, olive oil, and fresh tomato until syrupy, under a crisp panko top.
• Pesto CavatappiBasil pesto of parmesan, pine nuts, garlic, lemon, and olive oil, tossed with hot cavatappi.
• Honey-Thyme Roasted CarrotsCarrots roasted with olive oil and a little honey until browned at the edges, finished with fresh thyme.

Salads

• PanzanellaToasted ciabatta, tomatoes, English cucumber, red onion, and basil in a sherry vinegar and Dijon dressing; the bread soaks up the juices as it sits.
• Arugula with Shaved Parmesan and LemonPeppery arugula with large shavings of parmesan and a bright dressing of lemon juice, balsamic, and olive oil.
• Caprese Cavatappi SaladCavatappi, grape tomatoes, fresh mozzarella pearls, red onion, and basil in a red wine vinaigrette, with balsamic glaze drizzled over the top.

Bread

• Rosemary Focaccia
• Crusty Ciabatta with Olive Oil

Desserts

• Tiramisu
• Lemon Olive Oil Cake

Red sauce, white sauce, and plenty of both. Lasagna in deep pans, chicken parmesan under melted mozzarella, cavatappi baked with Italian sausage and ricotta. The Italian dinner everybody grew up on, made for everybody you love.

Choose two entrees, two sides, a salad and a bread. Dessert is optional.

Entrees

• Lasagna with Meat SauceLayers of noodles, a meat sauce of ground beef and Italian sausage, and a ricotta filling with mozzarella, parmesan, and parsley. Baked until the cheese on top bubbles, then rested so each square holds its layers.
• Chicken ParmesanChicken breast marinated for hours in an egg and cream marinade, covered with our seasoned breadcrumbs and parmesan, and baked until golden and crisp. Each one gets our house marinara and a blend of mozzarella and parmesan, then goes back into the oven to melt and brown the cheese.
• Chicken PiccataChicken breasts pounded thin, dredged in flour with lemon zest and browned, then simmered in a sauce of lemon juice, white wine, chicken broth, and capers. Bright and tart, finished with fresh parsley.
• Chicken MarsalaBoneless chicken thighs dredged in flour and browned, then simmered in a cream sauce of dry Marsala, well-browned mushrooms, shallot, garlic, and thyme, reduced until it coats a spoon. Finished with fresh parsley.
• Italian Sausage, Peppers and OnionsLinks of Italian pork sausage browned and simmered, then finished with onions and mixed bell peppers cooked in butter with Italian seasoning, garlic, and a splash of white wine. The peppers stay tender and the onions go soft and sweet.
• Baked Cavatappi with Italian Sausage, Ricotta and MozzarellaCavatappi layered with an Italian sausage and tomato sauce and a creamy filling of ricotta, mozzarella, parmesan, and parsley. Topped with more mozzarella and baked until golden and bubbling.
• Chicken Bacon Alfredo Cavatappi BakeChicken, crumbled bacon, and cavatappi baked in a garlic and parmesan alfredo sauce made with butter, milk, and half and half. Topped with mozzarella, parmesan, and more bacon, and baked until hot and bubbling.
• Eggplant ParmesanSlices of eggplant brushed with olive oil and roasted soft, then layered with a tomato sauce of onion, garlic, and fresh oregano, plus basil and parmesan, under a mozzarella top. Unbreaded, in the Italian style, and baked until bubbling.
• Spinach and Ricotta Stuffed ShellsJumbo pasta shells filled with spinach, ricotta, pecorino, garlic, oregano, lemon zest, and a pinch of red pepper flakes, then baked in marinara. The lemon zest lifts the filling, and more marinara goes on at serving.

Sides

• Garlic-Parmesan Roasted PotatoesBaby potatoes roasted cut side down in parmesan, garlic, and oregano, each with a golden cheese crust.
• Italian Green Beans with TomatoesRoasted green beans and blistered grape tomatoes finished with thin-sliced garlic and parmesan until the garlic turns golden.
• Roasted Broccoli with Garlic and ParmesanBroccoli florets roasted with olive oil and garlic until the edges brown, then showered with parmesan.
• Cavatappi AlfredoA smooth alfredo sauce of cream, cream cheese, butter, garlic, and parmesan, tossed with cavatappi.
• Cavatappi PomodoroCrushed tomatoes simmered with onion, garlic, olive oil, and oregano, finished with fresh basil and tossed with cavatappi.
• Zucchini and Squash Parmesan BakeRounds of zucchini and yellow squash tossed with olive oil, Italian seasoning, and parmesan, then browned under more parmesan.
• Italian Roasted VegetablesBell peppers, zucchini, sweet potato, red onion, and broccoli roasted with Dijon and Italian seasoning, then finished with parmesan.

Salads

• Caesar SaladChopped romaine and croutons with a creamy dressing of garlic, anchovy, lemon, Dijon, and parmesan, with more parmesan over the top.
• It's Loaded House SaladOur house salad of crisp, chilled greens and fresh vegetables, served with dressing.
• Antipasto Cavatappi SaladCavatappi with salami, pepperoni, mozzarella cubes, black olives, red, green, and orange peppers, red onion, and grape tomatoes in Italian dressing.

Bread

• Garlic Bread

Desserts

• Cannoli Dip with Broken Shells
• Italian Cream Cake

Pot roast that falls apart, brown sugar-glazed ham, yeast rolls with honey butter, and banana pudding to finish. Sunday dinner, any day of the week, with memories of Grandma's table.

Choose two entrees, two sides, a salad and a bread. Dessert is optional.

Entrees

• Slow-Roasted Beef Pot RoastBeef chuck browned and braised in red wine and broth with onion, garlic, rosemary, and thyme until a fork pulls it apart. Served with the carrots and onions it cooked with and its own juices.
• Cider-Glazed Roast Pork LoinBoneless pork loin studded with garlic, rubbed with thyme, Dijon, and paprika, and roasted over apples and onions in apple cider. The pan juices cook down with brown sugar and a touch of balsamic into a glaze for the slices, served with the roasted apples.
• Garlic-Herb Roasted Chicken QuartersChicken leg quarters brushed with butter mashed with garlic, rosemary, and thyme, then roasted until the skin turns golden. The buttery pan juices go back over the top before serving.
• Brown Sugar-Glazed HamSliced ham brushed with Dijon and pineapple juice, then coated in a glaze of brown sugar, pineapple juice, Dijon, and a little ginger. The glaze sets glossy and turns caramelized at the edges.
• Smothered Pork Chops in Onion GravyCenter-cut bone-in pork chops rubbed with paprika, garlic, and onion, dredged in seasoned flour and seared, then finished under a creamy onion gravy until tender enough to cut with a fork.
• Tomato-Glazed MeatloafGround beef with onion, garlic, parsley, and panko, shaped into loaves and covered in a sweet and tangy glaze of ketchup, brown sugar, and vinegar that darkens at the edges. Sliced thick and served warm.
• Beef Tips and Gravy over Egg NoodlesFork-tender cubes of beef chuck in a deep, savory onion gravy with Worcestershire and a bay leaf, spooned over wide egg noodles. The Southern cousin of a stroganoff.
• Poppy Seed Chicken CasseroleTender chopped chicken in a creamy sauce of sour cream and poppy seeds under a buttery layer of crushed crackers, golden on top and bubbling at the edges. A Southern church-supper favorite.
• Southern Tomato Pie, or Vegetable Pot PieIn summer, sliced tomatoes layered in a pie crust with green onion, basil, and oregano under a melted cheddar topping. The rest of the year, mushrooms, white beans, peas, carrots, and pearl onions in a creamy thyme sauce under golden biscuits.

Sides

• Loaded Mashed Potato CasserolePotatoes mashed with sour cream, cream cheese, and butter, folded with bacon and cheddar, under more of both.
• Baked Mac and CheeseCavatappi in our house-made four-cheese sauce, baked until hot and bubbling at the edges.
• Southern Green Beans with Bacon and OnionBeans braised soft with bacon, onion, garlic, and a pinch of red pepper, finished with a little butter.
• Squash CasseroleYellow squash and zucchini with soft onion, baked under seasoned crumbs, parmesan, and cheddar until tender.
• Sweet Corn PuddingCreamed corn and whole kernels set in a soft custard with butter, brown sugar, and chives.
• Sweet Potato Casserole with Pecan CrumbleMashed sweet potatoes with butter, brown sugar, and nutmeg under a crumble of pecans, brown sugar, and cinnamon.
• Collard GreensGreens cooked down silky-tender in broth with smoked turkey, onion, garlic, and red pepper flakes, with a splash of vinegar.
• Brown Sugar-Glazed CarrotsCarrots cooked tender with butter, brown sugar, and a touch of maple syrup, then reduced to a shiny glaze.

Salads

• It's Loaded House SaladOur house salad of crisp chopped greens and fresh-cut vegetables, served cold, with dressing on the side.
• Loaded Broccoli SaladSmall broccoli florets with crisp bacon, sharp cheddar, red onion, and sliced almonds in a sweet honey and cider vinegar dressing.
• Strawberry Spinach Salad with Poppy Seed DressingBaby spinach with sliced strawberries, red onion, toasted pecans, and crumbled feta, with a honey poppy seed dressing on the side.

Bread

• Yeast Rolls with Honey Butter
• Skillet Cornbread

Desserts

• Banana Pudding
• Peach Cobbler

Pulled pork BBQ, St. Louis ribs, and BBQ chicken quarters with tangy barbecue sauce, plus mac and cheese, cornbread, and peach cobbler to finish. A backyard barbecue, set up for a wedding crowd.

Choose two entrees, two sides, a salad and a bread. Dessert is optional.

Entrees

• Pulled Pork BBQTender pulled pork tossed in BBQ sauce, with more sauce on the side for those who want it. It anchors a BBQ plate and sits well beside cole slaw, baked beans, and cornbread.
• BBQ Chicken QuartersBone-in chicken leg quarters roasted in a sweet and tangy BBQ sauce, basted as they cook, and finished in a hot oven. The sauce turns dark and caramelized at the edges, and the meat stays juicy underneath.
• Alabama White Sauce Chicken ThighsBone-in chicken thighs seasoned with paprika, garlic, and thyme, and roasted until golden, then brushed with Alabama white sauce. More of the sauce comes on the side, cold, for spooning over. It is the peppery, tangy north Alabama way with chicken.
• Smoked Sausage with Peppers and OnionsCoins of smoked kielbasa-style sausage with sliced bell peppers and onion, seasoned with garlic, paprika, and Italian herbs and loosened with a splash of broth. Savory and a little sweet from the peppers.
• St. Louis RibsPork spareribs trimmed St. Louis style, rubbed with paprika, garlic, onion, thyme, and oregano, and braised under foil in cider until tender. Then they are roasted until the rub crusts and brushed with coat after coat of BBQ sauce for a thick glaze.
• Maple-Mustard Glazed Turkey BreastBoneless turkey breast rubbed with garlic, sage, thyme, and rosemary, roasted, then glazed twice with maple syrup, mustard, Worcestershire, and soy. Sliced and served with the pan juices, sweet and savory at once.
• BBQ MeatballsBeef and pork meatballs in a glossy BBQ sauce sweetened with grape jelly and warmed with chili garlic sauce. Sweet with a little heat, they are easy to eat from a plate or a toothpick.
• BBQ Jackfruit "Pulled Pork"Young green jackfruit shredded into strands, rubbed with brown sugar, paprika, garlic, and chili powder, and braised in BBQ sauce until it pulls apart like pork. Saucy and sweet, and good under a spoonful of cole slaw.
• Smoked Gouda Mac and Cheese as a MainCavatappi in our house-made four-cheese sauce, baked in deep pans until the edges bubble and the top sets. Smoky from the cheese, and portioned big enough to stand as the main dish on a BBQ plate.

Sides

• Baked Beans Loaded with BrisketPork and beans cooked down thick in molasses, brown sugar, and ketchup, with bacon and chopped smoked brisket stirred through.
• Mac and CheeseCavatappi in our house-made four-cheese sauce, thick enough to coat every spiral, and at home beside anything on a BBQ plate.
• Corn on the CobSweet corn on the cob, cooked just until crisp-tender and served hot with butter and salt.
• Collard GreensGreens cooked down silky-tender in broth with smoked turkey, onion, garlic, and red pepper flakes, with a splash of vinegar.
• Green Beans with BaconBeans braised soft with bacon, onion, garlic, and a pinch of red pepper, finished with a little butter.
• Loaded Potato CasserolePotatoes mashed with sour cream, cream cheese, and butter, folded with bacon and cheddar, and topped with green onions.
• Brunswick StewThick tomato and BBQ stew with pulled pork, chicken, corn, and lima beans, warmed with a dash of hot sauce.

Salads

• Cole SlawShredded green and red cabbage with carrot in a creamy dressing of mayonnaise, vinegar, a little sugar, and celery seed, served cold and crunchy.
• Loaded Potato SaladChunks of baked russet potato, splashed with cider vinegar while warm, then folded with mayonnaise, sour cream, crisp bacon, cheddar, and green onions.
• Cucumber, Tomato and Onion SaladTomatoes, cucumber, and thin-sliced onion in a cool sour cream and garlic dressing, salted just before it goes out.

Bread

• Cornbread
• Texas Toast
• Slider Buns

Desserts

• Banana Pudding
• Peach Cobbler

For the morning after the wedding, or a reception that starts at noon. French toast bake under cinnamon streusel, biscuits and sausage gravy, hot honey chicken biscuits, and shrimp and grits for the late risers.

Choose two entrees, two sides, a salad and a bread. Dessert is optional.

Entrees

• Pancake BakeVanilla pancake batter baked in a sheet pan with blueberries scattered across the top, then cut into thick, soft squares. Served with butter and warm syrup on the side.
• Sausage Patties and Thick-Cut BaconBrowned breakfast sausage patties alongside thick-cut bacon baked on racks until crisp at the edges. The savory half of a brunch spread, good next to the pancake bake or a biscuit.
• Build-Your-Own Cold-Cut Sandwich BarSliced ham, turkey, and roast beef with American, cheddar, Swiss, and pepper jack. Mini croissants, slider buns, and sandwich bread, with leaf lettuce, tomato, red onion, pickles, mayonnaise, and mustards. Guests build their own, served cold.
• Sausage, Egg and Cheddar Breakfast CasseroleShredded hash browns layered with crumbled pork sausage, onion, red and green bell pepper, and cheddar, then baked in an egg custard until set, with more cheddar browned on top.
• Biscuits and Sausage GravyButtermilk biscuits split open and smothered in a thick, peppery milk gravy full of browned pork sausage. Soft and flaky inside, with enough gravy to soak through.
• Hot Honey Chicken BiscuitsBoneless chicken thighs soaked in buttermilk, coated in seasoned panko and oven-crisped, then drizzled with hot honey made with chili flakes and hot sauce. Tucked into split buttermilk biscuits.
• Shrimp and GritsJumbo shrimp and diced bacon in a Cajun-spiced sauce of chicken broth, scallion, celery, red pepper, and garlic, with a dash of Worcestershire and hot sauce. Spooned over creamy cheddar grits.
• Country Ham BiscuitsThin slices of dry-cured country ham, warmed and tucked into split buttermilk biscuits with butter. Salty, firm ham against a soft, tender biscuit, a Tennessee breakfast staple.
• French Toast Bake with Cinnamon StreuselCubes of bread soaked ahead in a custard of eggs, half and half, brown sugar, vanilla, and cinnamon, then baked under a crumbly brown sugar and cinnamon streusel. Crisp on top, soft underneath, with warm syrup on the side.
• Spinach, Mushroom and Swiss Egg BakeEggs and cottage cheese baked with spinach, mushrooms, onion, garlic, green onions, and shredded Swiss until golden on top and set through. Mild, savory, and easy to cut into squares.

Sides

• Loaded Hashbrown CasseroleShredded hash browns baked with sour cream, cheddar, onion, and crumbled bacon, finished with chopped chives.
• Cheese GritsGrits cooked with butter, garlic, and black pepper, with sharp cheddar stirred in until smooth.
• Roasted Breakfast Potatoes with Peppers and OnionsCubed potatoes tossed in oil and paprika and roasted with diced peppers and onions until browned at the edges.
• Cinnamon Baked ApplesSliced apples baked soft with brown sugar, cinnamon, lemon, and butter in their own syrup.
• Yogurt and Granola Parfait CupsVanilla Greek yogurt layered with berries in clear cups, topped with crunchy oat granola clustered with nuts and seeds.
• Deviled EggsEgg halves piped with yolk, mayo, mustard, and chopped dill pickle, dusted with paprika and topped with bacon.
• Cavatappi Pasta SaladSalami, mozzarella, grape tomatoes, black olives, bell peppers, and red onion tossed with cavatappi in Italian dressing, with parmesan.

Salads

• Fresh Fruit SaladStrawberries, pineapple, blueberries, red grapes, kiwi, and mandarin orange in a honey-lime dressing. Cold, juicy, and bright.
• Strawberry Spinach Salad with Poppy Seed DressingBaby spinach, sliced strawberries, and red onion with toasted pecans and feta, served with a sweet poppy seed dressing on the side.
• Loaded Broccoli SaladCrisp broccoli florets with thick-cut bacon, sharp cheddar, red onion, and sliced almonds in a sweet, tangy dressing of mayo and cider vinegar.

Bread

• Biscuits with Butter and Jam
• Mini Croissants

Desserts

• Cinnamon Rolls
• Coffee Cake

Beef stroganoff over buttered egg noodles, chicken paprikash, pierogi baked under cheese, and soft pretzel rolls with beer cheese. Hearty German and Eastern European cooking for a crowd that came hungry.

Choose two entrees, two sides, a salad and a bread. Dessert is optional.

Entrees

• Beef Stroganoff over Egg NoodlesTender beef in a sauce of browned mushrooms and onion, beef broth, and cream, finished with sour cream and a touch of Dijon and Worcestershire. Spooned over egg noodles with chopped parsley on top.
• Hungarian GoulashChunks of beef chuck braised with onions, garlic, tomato paste, sweet Hungarian paprika, and caraway, with carrots added near the end. The sauce is thick enough to coat a spoon. Served over egg noodles with a spoonful of sour cream.
• Chicken PaprikashChicken thighs browned, then simmered in a sauce of golden onion, tomato, and sweet Hungarian paprika. Sour cream and a little cream go in at the end and turn the sauce a soft, rosy orange. Served over spaetzle or egg noodles.
• Kielbasa with Sauerkraut and OnionsCoins of kielbasa browned at the edges, then baked with sauerkraut, sliced onion, garlic, butter, and chicken broth until the kraut turns soft and mellow. Salty and tangy, with a little parsley on top.
• Beer-Braised Bratwurst with OnionsBratwurst browned, then braised in lager on a bed of sliced onions until the beer cooks down and the onions go soft and sweet. The brats rest in that onion and beer liquid until served, so they stay juicy.
• Unstuffed Cabbage Roll BakeEverything in a cabbage roll, layered instead of rolled: softened green cabbage, then ground beef and rice in a thick tomato sauce with paprika and thyme, repeated and baked until the cabbage is tender.
• Roast Pork Loin with Apples and SauerkrautA boneless pork loin rubbed with garlic, browned, and roasted on a bed of sauerkraut, Granny Smith apple, onion, brown sugar, and caraway. Sliced and laid back over the kraut, which turns sweet and sour as the apples soften into it.
• Meatballs in Mushroom-Dill GravyBeef and pork meatballs simmered in a mushroom and onion gravy of beef broth, cream, and sour cream, with sweet paprika and plenty of fresh dill stirred through. Served over egg noodles or spaetzle.
• JägerschnitzelThin pork cutlets, pounded flat, breaded, and baked until golden and crisp. A dark mushroom gravy of onion, garlic, and beef broth, deepened with dried porcini, goes over part of each cutlet so the crust stays crunchy.
• Loaded Pierogi BakePierogi baked with broccoli and caramelized onions under a creamy sauce of cream cheese, sour cream, and cheddar, then topped with more melted cheddar. Sour cream and chives come on the side.
• Mushroom StroganoffWhite, cremini, and shiitake mushrooms cooked down with onion, thyme, and a splash of white wine, then stirred into a sour cream sauce and tossed with noodles. Earthy and savory, with parsley on top.

Sides

• Buttered Egg NoodlesWide egg noodles tossed in melted butter with garlic, parsley, and black pepper, ready to soak up any gravy.
• SpaetzleSmall, chewy German egg dumplings warmed in butter, made for catching the sauce from paprikash or goulash.
• HaluskiEgg noodles tossed with cabbage and onion cooked in butter until browned at the edges, with crisp bacon mixed through.
• Warm German Potato Salad with Bacon VinaigretteSliced warm potatoes in a tangy dressing of bacon fat, vinegar, broth, and onion, topped with crisp bacon and parsley.
• Braised Red Cabbage with ApplesShredded red cabbage braised soft with apple, onion, red currant jam, vinegar, clove, and juniper. Sweet, sour, and deep purple.
• Dill-Butter Baby PotatoesSmall whole potatoes boiled with garlic until tender, then tossed in butter and fresh dill.
• Roasted Root VegetablesBeets, carrots, parsnips, sweet potato, and turnip roasted with olive oil, rosemary, sage, and thyme until browned at the edges.
• Sauerkraut with ApplesBaked with bacon, onion, and diced apple until the apple melts in and rounds off the kraut's sour edge.

Salads

• Creamy Cucumber-Dill SaladThin-sliced English cucumbers in a cool dressing of sour cream, mayonnaise, white vinegar, and plenty of fresh dill. Crisp, tangy, and served cold.
• Roasted Beet SaladWedges of roasted beet over baby arugula with goat cheese, toasted pecans, and dried cranberries, dressed with a balsamic and Dijon vinaigrette.
• Old World Cabbage SlawGerman-style slaw of finely sliced cabbage softened with salt and sugar, then dressed with white wine vinegar, oil, onion, and caraway. Tangy and crunchy.

Bread

• Rye Bread
• Soft Pretzel Rolls with Beer Cheese

Desserts

• Apple Strudel

Pork carnitas, chicken tinga, and enchiladas under bubbling cheese, with warm flour tortillas stacked high and chips and queso out before anyone has to ask. A Tex-Mex spread that turns a reception into a fiesta.

Choose two entrees, two sides, a salad and a bread. Dessert is optional.

Entrees

• Pork CarnitasPork shoulder rubbed with cumin and oregano and cooked slowly with orange juice, onion, jalapeño, and garlic until it pulls apart. The shredded meat is roasted again until the edges crisp, then moistened with its own juices.
• Chile-Lime Chicken ThighsBone-in, skin-on chicken thighs marinated in lime zest and juice, garlic, honey, cumin, chili powder, and cilantro, then roasted until the skin browns. Bright and citrusy, with gentle heat.
• Chicken TingaShredded chicken simmered with sliced onions in a tomato and chipotle sauce, smoky from the chipotles in adobo, with a slow, building heat. Spoon it into warm tortillas with toppings from the tray.
• Chicken Enchiladas VerdeCorn tortillas rolled around shredded chicken, onion, cilantro, and sharp cheddar, then baked under a green sauce of tomatillos, jalapeños, onion, and garlic blended smooth, with more cheddar melted on top.
• Carne GuisadaTex-Mex beef stew: bite-size beef braised until tender in a thick gravy of tomato, onion, green bell pepper, garlic, cumin, and chili powder. Finished with cilantro, and good wrapped in a warm tortilla.
• Sheet-Pan FajitasChicken strips tossed in chili powder, cumin, and smoked paprika, and steak marinated in lime, orange, garlic, and cilantro, each roasted hot alongside sliced bell peppers and onion. Served with warm tortillas, lime, and cilantro.
• Beef and Cheese EnchiladasCorn tortillas rolled around melted cheese and a spoonful of red chile beef sauce, then baked under more sauce and a blanket of cheese until it bubbles. Tex-Mex style, with ground beef, onion, jalapeño, cumin, and oregano in the sauce.
• Poblano and Sweet Corn Tamale PieA hearty chili of black beans, kidney beans, lentils, roasted poblanos, sweet corn, and tomato, under a golden cornbread crust studded with cheddar, corn, and pickled jalapeños.
• Black Bean and Sweet Potato EnchiladasCorn tortillas filled with roasted sweet potato, black beans, and kale, seasoned with cumin and smoked paprika, then baked under red enchilada sauce. Earthy and a little sweet.

Sides

• Cilantro-Lime RiceLong-grain white rice fluffed with fresh cilantro, lime juice, and a little olive oil.
• Mexican Red RiceRice toasted with onion, jalapeño, garlic, and tomato paste, then simmered in chicken broth with cumin and chili powder.
• Refried Beans under Melted CheesePinto beans simmered soft with onion, jalapeño, and cumin, mashed with bacon drippings, and baked under melted Monterey Jack.
• Loaded Street Corn BakeSweet corn baked in a creamy sauce of sour cream, mayo, chili powder, and cotija, finished with lime and cilantro.
• CalabacitasZucchini, corn, bell peppers, and green chiles cooked with onion, cumin, and oregano, finished with tomatoes and lime.
• Green Chile Mac and CheeseCavatappi in our house-made four-cheese sauce, with chopped green chiles folded through.
• Chips and QuesoTortilla chips with a warm, smooth cheddar queso cooked with green chiles, tomato, onion, and garlic.

Salads

• Southwest Chopped SaladChopped romaine with roasted corn, black beans, tomatoes, avocado, cotija, and green onions, topped with crunchy tortilla strips and a chipotle ranch dressing.
• Black Bean and Corn Salad with LimeSweet corn, black beans, and halved grape tomatoes tossed with cilantro, olive oil, and lime juice, topped with crumbled feta.

Bread

• Warm Flour Tortillas
• Jalapeño-Cheddar Cornbread

Desserts

• Tres Leches Cake
• Cinnamon-Sugar Cheesecake Bars

The best of every church potluck on one table, and nobody had to bring a dish. Poppy seed chicken, buffalo chicken mac bake, King Ranch casserole, and sweet potato casserole, served hot from the pan.

Choose two entrees, two sides, a salad and a bread. Dessert is optional.

Entrees

• Chicken Bacon Ranch Cavatappi BakeCavatappi and shredded chicken in a creamy ranch sauce with sour cream and cream cheese, under melted Monterey Jack, cheddar, and crisp bacon. Finished with a drizzle of ranch and sliced green onions.
• Buffalo Chicken Mac BakeCavatappi and shredded chicken in a creamy buffalo and ranch sauce, under melted Monterey Jack and cheddar. More buffalo sauce goes over the top, with bleu cheese crumbles and green onions to finish.
• Pulled Pork Mac and Cheese BakeCavatappi folded into our house-made four-cheese sauce, covered with a layer of pulled pork tossed in BBQ sauce, and baked under cheddar and mozzarella until golden and bubbling at the edges.
• Loaded Cottage PieGround beef with onion, garlic, peas, carrots, and corn in a savory tomato and Worcestershire gravy, topped with loaded mashed potatoes rich with sour cream, cream cheese, bacon, and cheddar, and baked golden.
• LasagnaLayers of tender noodles, a meat sauce of ground beef and Italian sausage, and a filling of ricotta, mozzarella, and parmesan, baked until bubbling and rested so each square cuts clean.
• Poppy Seed ChickenChopped chicken in a creamy sour cream sauce dotted with poppy seeds, under a buttery crushed-cracker topping that turns golden. The potluck favorite, served straight from the pan.
• King Ranch Chicken CasseroleCorn tortillas layered with chicken, bell pepper, and onion in a creamy sauce with diced tomatoes and green chiles, and plenty of melted cheddar between every layer. Tex-Mex flavor in a Southern casserole.
• Chicken Pot Pie Bake with a Biscuit TopShredded chicken, carrots, onion, and peas in a thick, creamy sauce of stock and cream, covered with a layer of golden biscuits and brushed with melted butter.
• Baked Spaghetti, or Chicken SpaghettiTwo ways to go. Baked spaghetti tosses the pasta in a beef, pepper, and tomato sauce under mozzarella and parmesan. Chicken spaghetti folds it with chicken, tomatoes, and green chiles in a creamy cheddar and parmesan sauce.
• Mac and Cheese CasseroleCavatappi folded into our house-made four-cheese sauce and baked in deep pans until the edges bubble and the top sets, in a portion big enough to stand as the main dish.
• Spinach-Artichoke Cavatappi BakeCavatappi in a creamy sauce of cream cheese, sour cream, and parmesan with spinach, artichoke hearts, and garlic, baked under more parmesan until golden at the edges. All the flavor of the warm party dip, as a main.
• Poblano and Sweet Corn Tamale PieA chili of black beans, kidney beans, and lentils with roasted poblanos, sweet corn, tomato, cumin, and smoked paprika, under a cheddar cornbread topping studded with more corn and pickled jalapeños.

Sides

• Green Bean CasseroleTender beans and browned mushrooms in a creamy parmesan sauce, topped with crisp French fried onions.
• Corn CasseroleWhole kernels and creamed corn in a soft, spoonable cornbread with butter and sour cream, golden on top.
• Squash CasseroleSliced yellow squash and zucchini with soft onion under a golden topping of seasoned crumbs, parmesan, and cheddar.
• Broccoli-Cheddar Rice BakeWhite rice and bright broccoli in a creamy sharp cheddar sauce, baked under more cheddar until bubbling and browned.
• Sweet Potato CasseroleMashed sweet potatoes with butter, brown sugar, and nutmeg, under a pecan, brown sugar, and cinnamon crumble.
• Cinnamon Baked ApplesSliced apples cooked soft with butter, brown sugar, cinnamon, and lemon until they sit in their own syrup.
• Roasted Seasonal VegetablesPotatoes, carrots, parsnip, and red onion roasted with garlic, thyme, and sage until golden. The mix changes with the season.
• Southern Green Beans with BaconBeans braised soft with bacon, onion, garlic, and a pinch of red pepper, finished with a little butter.

Salads

• Seven-Layer SaladIceberg lettuce layered with tomatoes, peas, egg, and red onion, sealed under a sweet mayonnaise and sour cream dressing, topped with cheddar and bacon.
• Cavatappi Pasta Salad, Italian DressingSpirals of cavatappi tossed with salami, cubed mozzarella, grape tomatoes, black olives, three colors of bell pepper, and red onion in Italian dressing.
• Ambrosia or Watergate SaladTwo retro picks. Ambrosia folds pineapple, mandarin oranges, coconut, and mini marshmallows into sour cream. Watergate is its pale green pistachio pudding cousin.

Bread

• Yeast Rolls
• Garlic Bread
• Cornbread Muffins

Desserts

• Cobbler
• Sheet Cake

Our most popular dishes at one simple price. The same kitchen and the same recipes as our other menus, with one entree instead of two.

Choose one entree, two sides, a salad and a bread. Dessert is optional.

Entrees

• Rosemary-Garlic Roasted Chicken ThighsBone-in, skin-on chicken thighs rubbed with olive oil, paprika, garlic, and rosemary, then roasted on racks until the skin turns crisp and deep golden. Juicy dark meat with a savory, herby crust.
• BBQ Chicken QuartersBone-in chicken leg quarters roasted in a sweet and tangy BBQ sauce, basted as they cook, and finished in a hot oven. The sauce turns dark and caramelized at the edges, and the meat stays juicy underneath.
• Chicken ParmesanChicken breast marinated for hours in an egg and cream marinade, covered with our seasoned breadcrumbs and parmesan, and baked until golden and crisp. Each one gets our house marinara and a blend of mozzarella and parmesan, then goes back into the oven to melt and brown the cheese.
• Chicken Pot Pie Bake with a Biscuit TopShredded chicken, carrots, onion, and peas in a thick, creamy sauce of stock and cream, covered with a layer of golden biscuits and brushed with melted butter.
• LasagnaLayers of tender noodles, a meat sauce of ground beef and Italian sausage, and a filling of ricotta, mozzarella, and parmesan, baked until bubbling and rested so each square cuts clean.
• Baked Cavatappi with Italian Sausage, Ricotta and MozzarellaCavatappi layered with an Italian sausage and tomato sauce and a creamy filling of ricotta, mozzarella, parmesan, and parsley. Topped with more mozzarella and baked until golden and bubbling.
• Pulled Pork Mac and Cheese BakeCavatappi folded into our house-made four-cheese sauce, covered with a layer of pulled pork tossed in BBQ sauce, and baked under cheddar and mozzarella until golden and bubbling at the edges.
• Pork CarnitasPork shoulder rubbed with cumin and oregano and cooked slowly with orange juice, onion, jalapeño, and garlic until it pulls apart. The shredded meat is roasted again until the edges crisp, then moistened with its own juices.
• Poppy Seed ChickenChopped chicken in a creamy sour cream sauce dotted with poppy seeds, under a buttery crushed-cracker topping that turns golden. The potluck favorite, served straight from the pan.
• Mac and Cheese CasseroleCavatappi folded into our house-made four-cheese sauce and baked in deep pans until the edges bubble and the top sets, in a portion big enough to stand as the main dish.

Sides

• Loaded Mashed Potato CasserolePotatoes mashed with sour cream, cream cheese, and butter, folded with bacon and cheddar, under more of both.
• Garlic-Parmesan Roasted PotatoesBaby potatoes roasted cut side down in parmesan, garlic, and oregano, each with a golden cheese crust.
• Southern Green Beans with BaconBeans braised soft with bacon, onion, garlic, and a pinch of red pepper, finished with a little butter.
• Brown Sugar-Glazed CarrotsCarrots cooked tender with butter, brown sugar, and a touch of maple syrup, then reduced to a shiny glaze.
• Corn CasseroleWhole kernels and creamed corn in a soft, spoonable cornbread with butter and sour cream, golden on top.
• Squash CasseroleYellow squash and zucchini with soft onion, baked under seasoned crumbs, parmesan, and cheddar until tender.
• Italian Roasted VegetablesBell peppers, zucchini, sweet potato, red onion, and broccoli roasted with Dijon and Italian seasoning, then finished with parmesan.

Salads

• It's Loaded House SaladOur house salad of crisp, chilled greens and fresh vegetables, served with dressing.
• Caesar SaladChopped romaine and croutons with a creamy dressing of garlic, anchovy, lemon, Dijon, and parmesan, with more parmesan over the top.
• Cole SlawShredded green and red cabbage with carrot in a creamy dressing of mayonnaise, vinegar, a little sugar, and celery seed, served cold and crunchy.
• Cavatappi Pasta Salad, Italian DressingSpirals of cavatappi tossed with salami, cubed mozzarella, grape tomatoes, black olives, three colors of bell pepper, and red onion in Italian dressing.

Bread

• Yeast Rolls
• Garlic Bread
• Skillet Cornbread

Desserts

• Sheet Cake
• Banana Pudding
• Peach Cobbler
• New York Cheesecake

Our mashed potato bar, our pasta bar, or both, built on the truck's own menu. Guests start their own bowl, then our staff top it with the meats you choose and all the fixings. The simplest way to feed a crowd.

Choose the mashed potato bar, the pasta bar, or both, then three meats. Sides, salads and dessert are optional.

Your bar

• Mashed potato barCreamy mashed potatoes with butter, sour cream, our house-made 4-cheese sauce, shredded cheese, and green onions.
• Pasta barCavatappi with our house-made 4-cheese sauce or marinara, finished with shredded cheese and green onions.

Meats

• Chicken with applewood baconTender chicken thigh meat, with applewood bacon at no charge and ranch on the side.
• Pulled porkSmoky pulled pork.
• Italian sausage
• Sliced meatballs
• Sliced brisketSlow-smoked brisket.
• Pork bellyHickory-smoked pit-cooked pork belly.

Pasta sauce

• House-made 4-cheese sauce
• Marinara

Sides

• Southern Green Beans with BaconBeans braised soft with bacon, onion, garlic, and a pinch of red pepper, finished with a little butter.
• Italian Roasted VegetablesBell peppers, zucchini, sweet potato, red onion, and broccoli roasted with Dijon and Italian seasoning, then finished with parmesan.
• Corn CasseroleWhole kernels and creamed corn in a soft, spoonable cornbread with butter and sour cream, golden on top.
• Brown Sugar-Glazed CarrotsCarrots cooked tender with butter, brown sugar, and a touch of maple syrup, then reduced to a shiny glaze.

Salad

• Individual saladsA mix of romaine and iceberg lettuce topped with fresh-sliced English cucumbers, shredded carrots, and red and yellow cherry tomatoes, finished with fresh-grated Asiago cheese, served in clear plastic cups with our house Italian and ranch on the side.
• Family-style saladThe same lettuce mix and toppings tossed together in a large serving bowl, one on each table, with our house Italian and ranch on the side.
• Buffet saladThe same lettuce mix and toppings tossed together in a large bowl on the buffet, with our house Italian and ranch on the side.

Dessert

• Loaded ice cream sandwichesChocolate chip or oatmeal raisin cookies, vanilla ice cream, edges rolled in chocolate chips, Oreo chunks, or mini M&Ms.
• Sheet Cake
• Banana Pudding
• Peach Cobbler

Included with every bar: sour cream, butter, our house-made 4-cheese sauce, shredded cheese, and green onions on the line, plus two BBQ sauces and buffalo sauce, and ranch when you choose chicken.