Our Menus

catering menu

Every menu we create is custom designed to best reflect the style of the event. Although our dishes are French inspired, our team of talented chefs have mastered the flavors of every food genre from authentic Indian to gourmet Italian cuisine.

Our philosophy is to use homemade ingredients in all of our recipes, because you can truly taste the difference. We can’t wait to be a part of your next event!

Cocktail Buffet

Seated Dinner

To go, boxed, and hot lunches

Continental Breakfast

SELECTIONS FOR A COCKTAIL BUFFET

BITE SIZE HORS D’OEUVRES FOR PASSING

Wild Mushroom Tarts

Asian Marinated Tuna Tartare on Wonton Squares with Wasabi Crème Fraiche

Gorgonzola with Pears Wrapped in Prosciutto

Mini Crab Cakes with Mango Chutney

Seared Tuna on Toast Point with Lemon Caper Aioli

Stuffed Mushrooms with Italian Sausage, Parmesan, Parsley and Fontina

Soup Shooters- Apple Scented Butternut Squash or Tomato Basil

Spicy Southern Greens served in Asian Style Spoons topped with Goat Cheese and Crumbled Bacon

Mozzarella Marinated with Thyme, Basil and Lemon Oil on Toast

Mini Fried Green Tomatoes with Pimento Cheese Topping

Goat Cheese Stuffed Figs

Basil Parmesan Chicken Salad served on Red Pepper Squares

Roast Beef on Crostini with Red Pepper Feta Sauce

Zucchini Rounds with Shrimp, Tomato and Black Olive Stuffing

SERVED HOT IN CHAFING DISH

Chicken Breast Medallions in Merlot Sauce with Lingonberries and Green Peppercorns.

Chicken Penang, a Coconut Red Curry Sauce over Jasmine Rice

Chicken Breast Mini Slices with Spinach and Goat Cheese over Penne Pasta in a Tomato Parmesan Sauce

Chicken Medallions in a Lemon Basil Cream Sauce over California Brown Rice

Georgia White Shrimp over Rice with Lemon Basil Cream Sauce

Array of Seasonal Vegetables over Bowtie Pasta with Tomato Parmesan Cream Sauce or Creamy Pesto Sauce

Southern Tomato Pie

Mary’s Patio Potatoes- Very Thin Hand Sliced Layers of Potato with Gruyere Cheese and Cream

Three Cheese Squash Casserole

Spanakopita-Spinach Tart in Phyllo Pastry

Crabmeat Mornay- Creamy White Wine Tarragon Sauce with Gulf Coast Crabmeat

Braised Short Ribs, off the bone served with Buttery Toast Points

Pecan Crusted Tilapia

Sautéed Shrimp over Linguini in a White Wine Lemon Sauce


MEAT AND POULTRY PLATTERS

Skewered Chicken Breast Medallions Marinated in Ginger Sauce with Sweet Red and Green Peppers, Scallions

Rare Roast Beef Sirloin with Creamy Horseradish Sauce and Roasted Red Pepper Feta Spread

Pork Loin with Fresh Herbs, Chipotle Peach Glaze with Sliced Wheat and Country White Bread

Sliced Smithfield Ham served with Buttered Baby Scallion Biscuits or Sweet Potato Biscuits

Basil Parmesan Chicken Salad Garnished with Cucumbers and Tomatoes

Shrimp Cocktail

SEAFOOD PLATTERS

Roasted Salmon with Dill Vinaigrette Marinade, Spinach Mayonnaise and Caper Mustard Sauces

Shrimp Cocktail

House Cured Salmon with Chopped Egg, Onions and Capers

Creamy Dill Marinated Shrimp

Shrimp with Brown Rice Vegetable Salad

Pecan Crusted Salmon

VEGETABLES AND FRUITS

Pasta with Fresh Mushrooms and Spinach with Creamy Parmesan Vinaigrette

Asparagus and Yellow Squash in Herbs de Provence Vinaigrette

Broccoli Flowers in Parmesan Lemon Vinaigrette with Thinly-Shaved White and Yellow Cheddar

Array of Grilled Marinated Yellow Squash, Carrots, Green Beans, Baby Red Potatoes in Herb Mustard Vinaigrette

Whole Baby Red Potatoes with Aioli Sauce and Spanish Red Pepper Remoulade

Fresh Artichoke Leaves and Hearts with Shrimp Tarragon Sauce

Zucchini Rounds Stuffed with Yellow Pepper Rice, and Yellow Squash Rounds Stuffed with Spinach and Herbs

Hand Selected Green Bean Halves with Small Red Potato Slices in Dijon Mustard Vinaigrette

Fresh Fruit and Cheese Platter

Roasted Corn and Black Eyed Pea Salad with Red and Yellow Pepper Confetti

Artisanal Cheeses with Olives

SPREADS AND DIPS FOR THE TABLE

Shrimp and Crabmeat Pate with Pesto, Toast Points

Cheddar Cheese and Vidalia Onion Mold Served on Golden and Red Delicious Apple Slices

Chutney Curry Cashew Mold – Glazed with Nuts and Chutney

Maytag Blue Cheese Log with Caramelized Onions and Roasted Walnuts – English Crackers

Normandy Brie with Jewel Fruit Confiture Toppings – Red Raspberry, Blueberry, and Apple Cinnamon

Maytag Blue Cheese and Apricot Terrine

Seasonal Assorted Fruit and Cheese Platter Served with Crackers

Dill and Sour Cream Hummus

White Cheddar Scallion Mousse

Goat Cheese and Sundried Tomato Terrine

Salad Presentation

Soiree Salad- Mixed Field Greens with Anjou Pear, Blueberries, Gorgonzola, Walnuts, and Homemade Raspberry Vinaigrette Puree

Classic Caesar Salad

Romaine Lettuces with Sun Dried Tomato and Goat Cheese Topped with a Sun Dried Tomato Vinaigrette

Arugula Salad with Yellow and Gold Beets, Gold Cheese and Golden Raisins in a Poppy Seed Vinaigrette

Italian Caprese Salad

BITE SIZE FRUITS AND DESSERTS

Whole Strawberries with Grand Marnier Custard Sauce

Chocolate Brownies

Maple Pecan Bread Pudding, with Vanilla Bourbon Sauce

Mini Shot Glass Desserts: Key Lime Pie, Banana Pudding, Pumpkin Cheesecake

Triple Berry, Peach or Apple Cobbler

Soiree Citrus Cookies

Chocolate Maruis with Pistachio Cream or Vanilla Sauce

Petit Apple Tarts

New Orleans Style Bread Pudding

*All of our menus are custom designed, this is a sample of some of our most loved items.

Address

  • 1281 Collier Road
    Atlanta, GA 30318

Office Hours

Monday-Friday 9am-5pm

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