Menus are designed to meet the specific needs of the customers. We strive to use as many local, seasonal, & organic ingredients as we can.
Summer Dinner Party:
Appetizer: Raw Zucchini Salad with Toasted Pecans- Zucchini “pasta” marinated in lemon vinaigrette served with toasted pecans over salad greens.
Main Course: Bis-grits and Gravy- Polenta “biscuits” served with jalapeno gravy and a side of garlic-seared green beans.
Dessert- Trio of Watermelon: grilled watermelon with basil salt, chilled watermelon topped with cayenne-candied walnuts, and a shot of vodka served over watermelon ice.
Vegan Brunch Menu 1:
Blueberry-Lemon Pancakes, Vegan Tofu Bacon, and a Fresh-Squeezed Mimosa.
Vegan Brunch Menu 2:
Vegan Biscuits & Gravy, Rosemary Roasted Sweet Potatoes, and Homemade Bloody Mary.
Sunday Football Party:
Vegan “Wings”- Slow cooked seitan, fried and coated with an authentic Buffalo sauce. Served with vegan blue cheese dressing, carrots, and celery.