Brunch and Shower

Two large bowls of salad topped with blue cheese crumbles, nuts, and dried fruits on a table outdoors. There are two bottles of balsamic vinaigrette and a candle in the background.

For 40 guests of more price $34.50 per person
For 39 guests or less the price is $37.50 per person
Plus 24% Production Charge, 3% Credit Card Fee, Appropriate Sales Tax And Staffing
Package includes Disposable Eco-Friendly Palm-Leaf Plates, Stainless Flatware, White Disposable Luncheon Napkins
* If you Opt for “Real” Plates, Add $5.00 per Person ++

APPETIZERS ENTREES ACCOMPANIMENTS BEVERAGE OPTIONS

Hand Passed Hors D’ Oeuvres

If adding additional hand passed appetizers

Whipped Brie and Raspberry Tarts

French Baguette

smeared with fresh Goat Cheese and paired with Cranberry and Bosc Pear Chutney

Grilled Pork Belly Skewer

with Gochujang Glaze topped with Sesame

Wild Mushroom Turnovers

with fresh Herbs and Lemon Crème Fraiche

Three Sisters Catering Signature Pimento Cheese Deviled Eggs GF

Warm Tomato Soup Shooter

with Grilled Cheese Wedge

Puff Pastry Cheese Pizza Pinwheels

Butternut Squash Soup Shooter

topped with Crème Fraiche

Fresh Gazpacho Shooter GF

Fried Mac and Cheese Bites

with Marinara Drizzle

Vegetable Spring Roll

with a Sweet Thai Chili dipping sauce

Spinach and Feta Spanikopita

with Mint Yogurt Dipping sauce

Fried Ravioli Bites

with Roasted Pomodoro Sauce

Vine Ripe Tomato Bruschetta on Toasted Crostini

Fried Green Tomato Bites

with Goat Cheese Sweet Chili Drizzle

Risotto Bites

with Roasted Pomodoro Sauce

Mini Chicken Taco

with Chipotle Lime Crema

Herb Chicken Satay or Jerk Chicken Satay

with Herb Dipping sauce- GF

Chicken Wellington

with Pesto Cream Sauce

Grilled Chicken Tostada

with Jalapeno, Pickled onion and Mexican Crema

Warm miniature Jalapeno, Corn, aged Cheddar and Bacon muffin

Southern spiced Andouille wrapped in flaky Pastry topped with Grain Mustard

Franks in a Blanket

with Spicy Mustard and Ketchup

Classic Beef Wellington

served with Spicy Mustard

BBQ Meatballs

with Blue Cheese Dipping sauce

Rueben Style Gruyere Risotto bite

with a Russian Dressing drizzle

Beef Yakitori Skewer

with Green Onions and Sesame

Tenderloin Croustade

with Horseradish Cream

Grilled Shrimp on Crostini

with Mango Salsa and toasted Coconut

Homemade lump Crab Cakes

with Horseradish Cream

5 Spice Seared Ahi Tuna on Wonton Crisp

topped with Wasabi Aioli

Ceviche Tostada

topped with Mango Salsa

Crispy Fried Dumpling (Chicken, Pork, or Vegetable)

Philly Cheesesteak Eggrolls

with House Made Cheese Sauce

Grilled Garlic Shrimp Skewer with a Cilantro Finish

Teriyaki Glazed Salmon Satay

Chef’s Choice of Domestic and International Cheese

Tasting with Dried Fruit and Crackers

Chartcuterie Presentation

Assorted Cured Meats, Cheeses, Marinated Olives, Dried Fruit, Nuts, Crackers and Flatbreads.

Mediterranean Display

Traditional Roasted Garlic Hummus, Whipped Feta Dip with Cranberries and Toasted Almonds, Roasted Eggplant and Red pepper Dip, Marinated Olives, Served with Pita Bread

Baked Brie Presentation

Served with fruit preserves and toasted crostini

Choose 2

ENTREES

Pecan crusted Chicken

with Tupelo Honey Glaze

Roasted Free Range Chicken with Rosemary Shallot Sauce GF on request

Grilled Chicken Parmesan topped with Aged Parmesan and Fontina served on Pomodoro sauce GF

Herbs GF

Chicken Cacciatore

with Tomatoes, Olives, and

Herbs GF

Classic Chicken Piccata

with Mushroom and Lemon Caper sauce GF on request

Chicken Saltimbocca, Fried Sage, Spanish Prosciutto GF on request

Oven roasted Chicken Garlic and Herb Chicken

with Pan dripping demi GF on request

Eight hour Braised Short Rib

in Red Wine Demi, GF on request

BBQ Brisket

with Chipotle BBQ Sauce GF

Coca-Cola Braised Short Ribs GF on request

Herb Marinated and Roasted Tenderloin of Beef

with Roasted Garlic and Mustard Sauce Served at Room Temp GF

with Caramelized Onion Horseradish Sauce GF +$3.00pp

Coffee crusted Local Beef Tenderloin

with Caramelized Onion Horseradish Sauce GF +$3.00pp

Atlantic Cod

simmered in a Tomato Olive Herb Cacciatore Sauce GF

Bourbon Soy Glazed Salmon (Served Warm or Room temp) GF on request

Cajun Dusted Salmon Seared with Tomato Cucumber Lemon Salsa GF

and Dill Crema

Baked Salmon in Crisp Puff Pastry

with Lemon

and Dill Crema

Pepper Relish GF

Blackened Mahi Mahi

with Mango, Poblano, Red

Pepper Relish GF

Pan Seared Herbed Catfish with Creamed Spinach GF on request

Seared Rainbow Trout atop Dirty Rice

with Etouffee Sauce GF on request, Vegetarian

Stir Fried Asian Vegetables with Marinated, Julienned Tofu and Udon Noodles

Balsamic Marinated Portobello Mushrooms

with Red Pepper Sauce GF

Layered Ratatouille

with Pomodoro Sauce GF

Roasted Garlic in a White Truffle Sauce

Egg Noodles

with Wild Mushrooms, Flaked

Roasted Garlic in a White Truffle Sauce

Cheeses and Sundried Tomato Pesto GF

Rolled Eggplant

stuffed with Spinach, Four

Cheeses and Sundried Tomato Pesto GF

Chick Pea Curry

with Rice

Choose 2 from Starch or Veg

Starches

Sweet Potato and Yukon Gold Potato Gratin

with Three Cheese Blend GF

Garlic Whipped Potato finished with Rich James

Farm Cream GF

Onions GF

Steak House Loaded Mashed Potatoes

with Smoky Bacon, Aged Cheddar and Fresh Green

Onions GF

Fingerling Potatoes Lyonnaise

with Rosemary and Caramelized Onions GF

Roasted Red Bliss Potatoes in Herbed Butter GF

Spring Vegetable and Rice Pilaf GF

Wild Rice and Herb Pilaf GF

Rich and Creamy Baked Three Cheese Macaroni

Baked Potato Souffle Bacon, Cheddar Chives

Artichokes , Baby Spinach and Garlic Basil Pesto

Al dente Orzo Pasta

tossed with Cherry Tomatoes,

Artichokes , Baby Spinach and Garlic Basil Pesto

Cheesy Loaded Baked Orzo Pasta

with Mushroom and Sundried Tomatoes

Saffron Basmati Rice

with Barberries, Oranges Zest, and Toasted Almonds

Wild Mushroom Ravioli

with Marsala Sauce

Spinach Ravioli

with Parmesan Truffle Cream

Butternut Squash Ravioli with Sage Browned Butter

Southern Sharp Cheddar Cheese Grits GF

Vegetables

“Georgia on my Mind” Black Eyed Peas simmered in Smoked Turkey Broth GF

Ginger Soy Dressing

Asian Vegetable Slaw

with Udon Noodles and

Ginger Soy Dressing

Southern Braised Green Beans with Smoked Turkey Jus GF

Cheesy Cauliflower Gratin

GF on request

Shallot and Garlic Sautéed Green Beans

with Blistered Cherry Tomatoes and Toasted Almonds GF

Garlic Butter Broccolini GF

Oven Roasted Asparagus topped with Red Chili Flakes and Parmesan Grape Tomatoes GF

Chef Selection of Seasonal Grilled Vegetables tossed in Herbs and Toasted Spices GF

Garlic Roasted Brussels Sprouts and Carrots

with Sea Salt GF

Orange Roasted Malibu Carrots

dusted with Feta, Dill and Sea Salt, Drizzled with Wildflower honey GF

Caramelized Sweet Potato and Grilled Fennel finished

with Sage Oil GF

Farm Fresh Vegetable Medley sautéed in Parsley Butter GF

Grilled Yellow Squash and Zucchini

with Fresh Tarragon GF on request

Salad

Mixed Greens tossed with Sundried Cranberries, Candied Pecans, Blue Cheese crumbles, Orange and Wild

Flower Honey Vinaigrette

Spring Greens Salad

with Sweet Bartlett Pears , Blueberries, fresh Goat Cheese and a Champagne Vinaigrette

Harvest Salad

Mixed Greens with Blueberries, Toasted Walnuts, Sundried Cranberries, and Goat Cheese. Served with Orange Cranberry Vinaigrette.

Garden Salad

Chefs Blended Greens, Vine Ripened Tomatoes, Crisp Cucumbers, Julienned Carrots, Shaved Red Cabbage, Mushrooms, Homemade Buttermilk Ranch Dressing

Classic Caesar

with Sourdough Croutons Aged Parmesan House made Caesar Dressing

Baby Spinach

with fresh Strawberries, Spiced Pecans, Goat Cheese and a Raspberry Dressing

Iceberg Chopped Salad

with Applewood Smoked Bacon, Tomatoes, Blue Cheese and Buttermilk Ranch

BEVERAGE OPTIONS

Beer & Wine Service

Includes: Stemless Glassware, Assorted Coca-Cola Products, Bottled Water, Ice and Tubs, (for Chilling and Serving), Lemons and Limes, and Bar Equipment: Cork Screws, White Disposable Beverage Napkins

Full Bar Service

Includes: Stemless Glassware and Ice based on your headcount (for Chilling and Serving), Assorted Coca Cola Products, Orange Juice, Cranberry Juice, Grapefruit Juice, Tonic Water, Soda Water, Bottled Water, Appropriate Bar Fruit (Lemons, Oranges, Limes, Olives), Cherries Upon Request, Ice and Tubs, (for Chilling and Serving)and Bar Equipment: Cork Screws, White Disposable Beverage Napkins

Staffing

4 Hour Maximum Event

•Event Manager (Required)

Staffing Ratios are Dependent Upon your Guest Count, Menu Selections and Party Logistics.

NOTE: If your Ceremony is in the Same Space as your Wedding Reception and Requires a Room Flip, we will Require Additional Staffing.

•Event Manager (Required)

•Bartenders

•Event Wait Staff

•Culinary

•Bartenders

•Production/Utility