770.929.3500

Delivering Superior Catering For Over 25 years

Appetizers

  • Baby Mixed Greens with Caramelized Orange
    and Pecans with Champagne Vinaigrette
  • Arugula, Fennel, Feta Cheese, Dill
    and Pine Nuts Salad with Sherry Vinaigrette
  • Arugula, Peaches and Roquefort Cheese Salad with Walnut Vinaigrette
  • Pink Lady Apple, Belgian Endive
    and Roquefort Cheese Salad with Walnut Vinaigrette
  • Avocado, Orange and Asparagus Salad with Orange Blossom Vinaigrette
  • Asparagus and Ruby Red Grapefruit Salad with Tarragon Vinaigrette
  • Duo of Tomato and Buffalo Di Mozzarella Salad with Basil Oil
  • Moroccan Crab Cake with Aioli, Persian Cucumber,
    Mint and Cilantro Salad
  • Smoked Salmon and Pistachio Pancake
  • Whipped Crème Fraîche and Condiments
  • Goat Cheese, Roasted Garlic and Black Tapenade Tart
  • Spicy Ahi Tuna Tartar with Green Olive Tapenade and Brioche Toast
  • Baked Crab and Asparagus Casserole
    with Cumin and Feta Cheese Béchamel
  • Marinated Calamari and Haricot Vert Salad with Herb and Tomato
  • Salmon Gravlax with Artichoke Heart
    and Crème Fraiche Dill Sauce with Pistachio Pancake

Main Courses: Filet Mignon

  • Tapenade Grilled Filet Mignon with an Espagnole Sauce,
    Potato and Fennel Purée
  • Fennel Grilled Filet Mignon with a Roasted Shallot and Port Wine Sauce, Potato & Leek Gratin, Baby Broccoli and Carrots
  • Grilled Filet Mignon with Mustard and Tarragon Sauce,
    Potato and Leek Gratin
  • Cumin Grilled Filet Mignon with Pomegranate Sauce & Potato Gratin

Main Courses: Poultry

  • Roasted Chicken Breast with Porcini Mushroom and Rosemary Sauce
  • Roasted Garlic Potato Purée and Baby Broccoli
  • Roasted Chicken Breast with Meyer Lemons and Mint
  • Roasted Fingerling Potatoes and Baby Carrots
  • Roasted Chicken Breast with Garlic, Tomato and Basil
  • Brown Rice and Asparagus

Main Courses: Seafood

  • Pistachio Crusted White Fish with a Grapefruit and Tarragon Sauce
    with Braised Fennel and Carrot Purée
  • Petrole Sole with Lobster Sauce
    with Asparagus, Baby Carrots and Wild Rice Pilaf
  • Roasted Salmon with Saffron and Port sauce
    with Asparagus, Baby Carrots and Wild Rice Pilaf
  • Roasted Troll King Salmon with Caper, Lemon and Almond Sauce
    with Carrot Purée and Wild Rice Pilaf
  • Grilled Salmon with Roasted Bell Pepper Coulis
    with Creamed Spinach

Main Courses: Vegetarian

  • Moroccan Eggplant Stew
    with Garbanzo Beans and Couscous
  • Baked Zucchini and Reggianito Parmesan Casserole
    with Tomato Coulis and Toasted Pine Nuts
  • Moroccan Eggplant Casserole with Fried Onions and Brown Rice
  • Seven Vegetable Couscous
    with Harissa and Onion Confit