Catering Menus - All menus are customized to the client's needs, but here are a few samples to spark some ideas!

Sample Hors D'ouerve Receptions

Variety of Local Artisan and Imported Cheeses
Gourmet Local Breads & Artisan Crackers
Seasonal Fruit Display
Antipasto Display with Imported Olives, Marcona Almonds and Cured Meats (Salami Assortment and Prosciutto)
Variety of Spreads:  Olive Tapanade, Sundried Tomato Cheese, Roasted Red Pepper Hummus
Wood Grilled Roasted Vegetable Platter featuring Local Organic and Seasonal Medley including white and sweet potatoes


Plus choice of 2 Passed Hors D’ouerves
Mini Cheese Grits served in individual cups with Grilled Marinated Shrimp
Goat Cheese Stuffed Figs with Spiced Plum Drizzle
Caprese Salad Skewer with Balsamic Reduction Drizzle (Grape Tomato, Miniature Fresh Mozzarella and Basil from the garden)
Prociutto and Honeydew Melon Bite on a Mini Skewer
Crostini with Smoked Trout and Roasted Onion Cream


Upgrade options
Seafood Display with Mussels steamed in Natchez Hills White Wine and Herbs, Iced Jumbo Shrimp and Blue Crab Claws with Horseradish Dipping Sauces (origin USA)
Poached Side of Wild Caught Alaskan Salmon with Lemon Caper Dill Sauce
Wood Grilled Filet Mignon Tips Marinated in Natchez Hills Cabernet & Herbs and Free Range Chicken Breast skewers with Mint Dipping Sauce


Sample Dinner Menus

Night in Tuscany
Wild Mushroom Ravioli with White Cream Sauce
Baby Romaine Contemporary Caesar Salad with Shaved Parmigiano-Reggiano, Toasted Pine Nuts
Choice of (select 1 or 2):
Roasted Lemon Chicken Breast with Rosemary served with Herb Roasted Baby Yukon Gold Potatoes and Seasonal Vegetables
Pork Tenderloin Stuffed with Sage and Prociutto served with Parmesan Lemon Thyme Risotto and Seasonal Vegetables
Roast Beef with Natchez Hills Merlot Wine Reduction with Roasted Garlic Whipped Potatoes and Seasonal Vegetables


Taste of Provence
Cold Ratatouille Plate with Warm French Bread Crostini
Warm Goat Cheese Croquette over Mixed Baby Mesculin greens, Toasted Almonds and Classic Lemon Dijon Dressing
Choice of (select 1 or 2):
Roasted Poulet served with White Truffle Sauce, Roasted Garlic Whipped Potatoes and Seasonal Vegetables
Sole Filets Poached in Natchez Hills Chardonnay, served with Baby Herbed Red Potatoes and Seasonal Vegetables
Herb Crusted Roast Beef served with Puree of Potatoes & Leeks and Toasted Onions and Seasonal Vegetables


Farro Wheat Salad with Chorizo Sausage and Tender Grilled Squid
Baby Greens, Pear and Citrus Salad with Crushed Macadamia Nuts
Choice of (select 1 or 2):
Herb Rubbed and Grilled Steak served with Herb Roasted Potatoes and Seasonal Vegetables
Marinated Grilled Orange Roughy with Tropical Salsa and Fair Trade Brown Rice Pilaf
Marinated Grilled Prawns served with Herb Roasted Potatoes and Seasonal Vegetables


Southern Elegance
Spiced Butternut Squash Soup
Baby Arugula Salad with Fruit (Peach or Papaya suggested) Spiced Pecans and Balsamic Reduction dressing
Choice of (select 1 or 2):  
Roasted Pork Tenderloin with Plum Glaze and Spiced Plum sauce
Pecan Crusted Chicken with Lemon Ginger Sauce
Roast Beef with Natchez Hills Merlot Wine Reduction


Nashville based

Farm to Fork

Organic Private

Celebrity Chef

and Caterer