Tuesday, December 29, 2015

Food is Love Menu Special

Real food from the heart.


Book by January 31 to save 40%


Tequila shrimp
Whole shrimp served cocktail style with tequila and peach dipping sauce

Bourbon beef
Grilled cubes of ribeye in savory bourbon glaze

Charcuterie platter
Locally cured meats, olives, seasonal pickled veggies and fruit, salted almonds, bread and crackers appetizingly arranged.

Veggie and dip
Fresh vegetables with zesty ranch dip

Cheese and grapes display
A seasonal arrangement of imported and domestic cheeses with grapes, crackers, and crusty bread.

Blackberry meatballs
Blackberry barbecue sauce on classic meatballs

Chipotle devilled eggs
The classic party food with a little kick

Pepper jam dip
Sweet and spicy jam spread over cream cheese with crackers for dipping

Fiesta dips
Salsa fresca and queso with crunchy tortilla chips

Candied bacon on a stick (pictured)
All of the deliciousness of the world—on a stick.

Southern dip station
Pimento cheese, beer cheese, and boiled peanut hummus with assorted dippers.


Smoked brisket
Satisfyingly smoked for ultimate tenderness.

Grilled beef tenderloin
Grilled to medium rare and hand-carved at the buffet. Served with handmade sauces (horseradish, whiskey-onion jam, and boozy cherry barbecue). Upgrade for 5.00 each guest

Hickory kissed prime rib
Lightly smoked over hickory. Served medium rare with handmade sauces. Upgrade for 5.00 each guest.

Bourbon salmon (pictured)

Boneless filets of salmon grilled on site

Whole local pig
Smoked over charcoal and hickory for at least 18 hours. Served with house-cured pickles and seasonal barbecue sauces

Pulled pork barbecue
Hand-pulled local pork that has been slow-smoked over hickory and tossed in our own barbecue sauce

Grilled porkloin
Slow roasted and carved. Served with a peach Sriracha sauce and a boozy cherry sauce on the side

Lemon Asiago chicken
A family favorite with lemon, asiago cheese, and basil over boneless, skinless chicken breasts.

Grilled chicken breasts
Boneless, skinless chicken breasts grilled on-site over charcoal. Served with sriracha-honey glaze, Burton’s maple and stone-ground mustard, and handmade barbecue sauces on the side.

Wild mushroom risotto
Creamy risotto with grilled wild mushrooms

Barbecued jackfruit (pictured)
Savory vegan pulled barbecue

Everything Else You Need

Bacon and bourbon collard greens

Elegant salad of pears, blue cheese, and pecans mixed with field greens and a champagne vinaigrette (pictured)

Grand champion decadent macaroni and cheese

Confetti corn of niblettes with diced red and green peppers

Heirloom tomato display with field greens, fresh basil, assorted olive oils, vinegars, and salts

Pork belly baked beans

Corn on the cob with herbed butter

Fresh fruit display with marshmallow dip

Creamy coleslaw

Classic garden salad with ranch and seasonal vinaigrette

Red-skinned potatoes with garlic and parsley butter

Country potato salad

Asparagus spears with shaved parmesan and white balsamic vinegar

Hoosier broccoli salad

Bacon braised green beans (pictured)

Hand-mashed potatoes

Freshly baked bread with butter

Corn bread muffins with peach butter

Chunky cinnamon applesauce

Watermelon slices

Fruited water and Southern sweet tea station

Mixed berry lemonade and iced tea

S’more on a stick station

Dessert service

Personalized sheet cakes

Fancy hard plastic plates with flatware and deluxe paper napkins

White tabletop linens for guest tables and food

White linen napkins

Pricing, Each Guest

Upgrade to bamboo or china, flatware, and deluxe paper napkins with water service: 6.00


One Appetizer and one Entrée with four Everything Else You Need:  33.00

Two Appetizers with Two Entrees with five Everything Else You Need: 45.00

Each additional Everything Else You Need: 3.50

Family Style

One Appetizer and one Entrée with four Everything Else You Need:  37.00

Two Appetizers with Two Entrees with five Everything Else You Need: 50.00

Each additional Everything Else You Need: 4.00

The Fine Print:
20% service staff charge will be added to final invoice. Gratuity not included. Minimum of 1000.00 for service Monday through Friday. Minimum of 2000.00 service Saturday and Sunday. Three hours of direct service. Pricing subject to change without notice without pricelock.  Booking fee of 500.00 for Monday through Thursday and 1000.00 for Friday through Sunday service. Events further than 50 miles from our commissary may incur travel fees.