Smoked and fried quail with demi-glace served over a grilled asparagus bundle.

Grilled shrimp and beefsteak tomato salad topped with blue cheese and a light vinaigrette.

Medallions of Angus Beef Tenderloins with a Cabernet Demi Glace, Mushroom Risotto with Grilled Garden Vegetables

Pecan wood smoked rosemary lamb chops served as an hors d'oeuvre.

Chicken thighs marinated in fresh orange juice, lime juice, chipotles in adobe, kosher salt, black pepper, chili powder and cilantro.

Blackened Shrimp & Grits simmered with coconut milk, thyme, butter, kosher salt and ground white pepper served as a passed hors d'ouerve. 

Combination of black eyed peas, roma tomatoes, red onions, jalapeno chilis, cilantro, kosher salt, black pepper and lime juice. 

Mark Hawkins; Chief Culinary Architect

Ashley Hawkins; Chief Creative Officer

Citrus herb roasted salmon accompanied by diced eggs, red onions, capers and herb cream cheese.

Fresh brussel sprouts roasted with bacon, kosher salt, black pepper, and extra virgin olive oil. 

Grilled beef tenderloin served on a bed of sun-dried tomato risotto with an asparagus bundle.

Fresh catfish fillets seasoned with creole herbs and spices. 

Hand-crafted Pecan Wood Smoked Chicken Thighs, Leafed Spinach , Garlic, Onion and Monterey Jack Cheese Empanadas prior to baking in the oven. 

Oven-roasted red fish, seasoned cavity with garlic and cilantro; served with haricot verts with julienne red bell peppers.

Creme Brûlée adorned with a dollop of whip cream and fresh seasonal berries.

Fresh Eggplant breaded with combination of regular & Japanese bread crumbs served on a bed of Fettuccine tossed with Extra Virgin Olive Oil & Fresh Basil with a Cabernet Marinara.

Mark Hawkins; Chief Culinary Architect 

Cobb Salad with Roasted Turkey Breast, Roma Tomatoes, Cucumbers, Monterrey Jack Cheese and Avocado.

Mahi mahi fish tacos with shredded cabbage, pico de gallo, salsa, and homemade jalapeño crema. Paired with a cucumber julienne red onion and tomato salad. Gourmet to go personal meal.

Samples of prepared Meal Plans

Roasted Red Bell Peppers, Grilled Parisian Carrots, Yelow Squash, Zucchini, Portabello Mushrooms and Red Onions. 

Chef Mark Anthony Hawkins, Chief Culinary Architect 

Mini Cornbread Muffins filled with Patton's Hot Sausage, Baby Spinach, Swiss Cheese and a Roma Tomato with Remoulade Sauce. 

The title says it all.....

Lump crab combined with diced red onions, red bell peppers, Fresh jalapeño chiles, fresh cilantro, egg whites, mayonnaise & Japanese bread crumbs.

Shiitake Mushrooms combined with tender leeks, fresh thyme & oregano, butter, kosher salt, black pepper, Gruyere & Parmagiano Reggiano cheeses, milk & Japanese Bread Crumbs

Roasted pear halves drizzled with extra virgin olive oil; then topped with vanilla bean yogurt, toasted pecans, roasted almonds and cranberry granola.

Pre-Set salad course for 15 guests.

Parsnips, Carrots, Globe Carrots, Beets, Celery Root and Brussel Sprouts.

Rotisserie chicken combined with diced red bell peppers, celery, mayonnaise, red wine vinegar, kosher salt, and black pepper, served in savory sesame seed cones, garnished with micro greens.

Charcuterie (Red Grapes, Smoked Gouda Cheese, Genoa Salami, Spicy Pickles, Cracker Varietal, Roasted Red Pepper Hummus, Country Sausage, Creole Dijon Mustard, Maytag Bleu Cheese) + Food Station (Pecan Smoked Salmon, Parisian Carrots & Green Beans)