Evening

Tier One 

85– per 25 pieces

CHEDDAR THYME GOURGERES (V)

Creamy Goat Cheese Filling 

MUSHROOM BRUSCHETTA (V)

Rosemary Ricotta and Lemon Olive Oil 

HEIRLOOM TOMATO SKEWER (V)(GF) 

Boccincini, Basil, Extra Virgin Olive Oil, and a White Balsamic Glaze 

ROASTED RED PEPPER BRUSCHETTA (V) 

Whipped Goat Cheese 

HUMMUS (GF) 

Feta, Roasted Tomato, Olive, and Sliced Cucumber 

DEVILED EGG (V) (GF) 

Bacon and Jalapeno 

PROSCIUTTO WRAPPED BOCCINCINI SKEWER (GF) 

Marinated in Italian Herbs 

Tier Two 

115– per 25 pieces 

SHRIMP COCKTAIL SHOOTER (GF) 

House Bloody Mary Cocktail Sauce, Celery Heart, and a Baby Lime Wedge 

ROAST BEEF TENDERLOIN 

Roquefort Cream, Caramelized Onion, and Pear on a Toasted Croute 

AHI TUNA POKE

Aged Shoyu Dressing, Wasabi Aioli, on a Crispy Yucca Chip 

SMOKED SALMON 

Lemon Dill Cream Cheese Spread and Caviar on Pumpernickel Bread 

MAINE LOBSTER ROLL BITES

Lettuce, on a Buttered New England Roll 

GRILLED AND CHILLED TEQUILA LIME SHRIMP (GF) 

Avocado and Salsa Rojo Sauces

Tier One 

85– per 25 pieces

FRANKS EN CROUTE 

Spicy Brown Mustard 

TANDOORI SPICED CHICKEN SATAY (GF) 

Indonesian Dipping Sauce 

GOURMET BABY MEATBALLS 

Parmesan Potato Puree and a Roasted Tomato Demi Sauce 

BLACK ANGUS BURGER SLIDERS

Vermont Cheddar Cheese, Caramelized Onion, and Ketchup on a Sesame Seed Bun 

CRISPY VEGETABLE SPRING ROLL (V) 

Sweet Chili Garlic Dipping Sauce 

STEAMED PORK DUMPLINGS  

Ginger Soy Dipping Sauce 

CHICKEN POT PIE

Carrots and Peas Topped with Buttermilk Mashed Potatoes 

SPANAKOPITA (V) 

Clover Honey, Pistachio Dust and Tzatziki Sauce 

GRILLED CHEESE (V)

Vermont Cheddar, Ripe Tomato, and Onion Mustard on Country Bread 

SICILIAN PIZZA BITES 

Spicy Sausage, Pesto Ricotta, and Oven Dried Tomato 

CAPRESE PIZZA BITES (V) 

Heirloom Tomato, Fresh Mozzarella, Pesto, EVOO, and Aged Balsamic 

QUATTRO FORMAGGI PIZZA BITES (V) 

Four Cheeses, Micro Arugula, and a White Truffle Oil 

Tier Two 

120– per 25 pieces 

COCONUT SHRIMP 

Sweet and Spicy Thai Chili Aioli 

CRISPY BLUE CRAB CAKE 

Cajun Remoulade 

BACON WRAPPED SEA SCALLOP (GF) 

Brown Sugar Maple Mustard Glaze 

BEEF WELLINGTON

Red Wine Demi-Glaze

HERB CRUSTED VEAL LOIN SKEWERS (GF) 

Gorgonzola, Polenta, and Tangerine Brown Butter 

HONEY GARLIC MARINATED GRILLED KAMB CHOPS

Tzatziki Sauce 

Tier Three 

135– per 25 pieces

LOBSTER GRILLED CHEESE

BUTTERY MAINE LOBSTER AND FONTINA CHEESE

Served with Lemons, Cocktail Sauce, Mini Tabasco, and a Red Wine Mignonette

Chilled Jumbo Shrimp | 48- per dozen 

Freshly Shucked Oysters | 36- per dozen 

Split King Crab Legs | 72- per dozen 

With House Croutons, Oven Roasted Tomatoes, Kalamata Olives, and Pecorino Romano 

Add Grilled or Blackened Chicken Breast | Additional 8- per person 

Add Grilled or Blackened Salmon | Additional 10- per person 

Add Grilled or Blackened Shrimp | Additional 12- per person 

Selection of Italian Cured Meats and Cheeses, Prosciutto, Cappicola, Salamis, Marinated Fresh Mozzarella, Parmesan Reggiano, Gorgonzola, Grilled Vegetables, Olives, Cherry Peppers, Crackers, and Artisan Rolls 

Seasonal Selection of Asparagus, Broccoli, Cherry Tomato, Cucumbers, Cauliflower, Carrots, Green Beans, Bell Peppers, Celery, and Buttermilk Ranch Dressing

Selection of Fresh Seasonal Fruit and Berries 

Spanish Manchego, Aged Gouda, Brie, Maytag Blue Cheese, Vermont Cheddar, Dried Fruits, Nuts, Honey Pommery Spread, Water Crackers, and French Bread 

Serves 20-30 Guests

Brushed with Honey and Almonds, Served with Grapes, Fresh Berries, Fruit Preserves, and French Bread 

Spicy Buttermilk Fried Chicken and Glazed Ham Biscuits with House-made Sweet and Sour Pickles, Spiced Onion Apple Butter, Maple Bourbon Mustard, and Vanilla Blackberry Jam 

Herbed Meatballs with Tomato Plum Sauce, Hummus, Baba Ganoush, Labaneh Cheese, Tabbouleh, Olives, Pita Bread and Crackers, Grilled Vegetables, and Pickled Peppers 

Black Angus Cheeseburgers, Vegan Falafel, and Spiced Lamb Burgers 

Accompaniments to include: 

Truffle aioli, Herb Mayonnaise, Ketchup, Ale Mustard, Tzatziki Bacon, Caramelized Onions, Sautéed Mushrooms, Baby Greens, Sliced Tomato, Cherry Peppers, House Pickle Chips, and French Fries 

Pretzels | 11- per pound 

Potato Chips | 12- per pound 

Tricolor Tortilla Chips | 12- per pound 

Popcorn | 13- per pound 

Dry Roasted Peanuts | 17- per pound 

Dry Roasted Deluxe Mixed Nuts | 25- per pound

Buttermilk Ranch Dip | 12- per bowl 

French Onion Dip | 12- per bowl 

Salsa Rojo | 14- per bowl 

Chunky Guacamole | 15- per bowl 

Con Queso Sauce | 12- per bowl 

Elbow and Penne Pasta with Aged Cheddar and Truffle Parmesan, Alfredo Sauces, Bacon, Spicy Chorizo, Duck Confit, Blackened Shrimp Scallions, Roasted Mushrooms, Stewed Tomatoes, and Cornbread Crumble 

Handmade Veal Meatballs 

SAUCES INCLUDE

San Marzano Tomato, Parmesan Cream, Mushroom Gravy, and Pesto 

ACCOMPANIMENTS INCLUDE

Roasted Garlic Mashed Potato, Polenta, Rigatoni, Balsamic Cipollini Onions with Stewed Mushrooms, Chili Flake Rapini, Focaccia, Garlic Knots, Parmesan Cheese, Gorgonzola Cheese, and an Orange Rosemary Ricotta 

Crumbled Italian Sausage, Tomatoes, Mushrooms, Fresh Parmesan, Crushed Red Pepper, Fresh Herb Blend, Garlic Bread 

CHOICE OF TWO PASTAS

Penne Tortellini, Orecchiette, Farfalle 

CHOICE OF TWO SAUCES

Pomodoro, Bolognese, Pesto Cream, A La Vodka

Select Two

THREE CHEESE

Ricotta, Fontina and Asiago Cheese, and a Pomodoro Dipping Sauce 

GRILLED VEGETABLES 

Zucchini, Mushrooms, Eggplant, Roasted Peppers Three Cheeses, and a Pesto Dipping Sauce

THE CLASSIC

Salami, Cappicola, Provolone, Roasted Red Peppers, and a Pomodoro Dipping Sauce 

GRILLED RIBEYE

Maytag Blue Cheese, Mushroom, Caramelized Onion, Roasted Garlic, and a Sweet Onion Dip 

Serves 20

With Horseradish Cream, Béarnaise Sauce, and Artisan Rolls 

Serves 20

Hummus with Fried Mushrooms and Pine Nuts, Labneh Cheese, Pickled Turnips, Mixed Olives, and Pita 

Serves 25

With Orange Cranberry Sauce, Sage Mayonnaise, Pan Gravy, Bacon Cornbread Stuffing, and Artisan Rolls 

Serves 30

With Au Jus Lie, Horseradish Cream, Stone Ground Mustard, and Artisan Rolls 

Serves 25

With Bourbon Mustard, Jalapeno Cheddar Cheese Spread, and Buttermilk Biscuits 

Serves 30

With Horseradish Cream, Béarnaise Sauce, and Artisan Rolls 

Minimum 25 Guests

Milk Chocolate Hazelnut Torte, Seasonal Fruit Tartlets, Strawberry Profiterole, Chocolate Truffle Cheesecake, Triple Chocolate Mousse, White and Dark Chocolate Dipped Strawberries, and Chocolate Eclairs 

Minimum 25 Guests

Tiramisu Shooters, Assorted Mini Cannoli’s, Pine Nut Caramel Tartlets, Berries with Zabaglione, and Espresso Cheesecake 

S’more’s Pops, Caramel Apples on a Stick, Mini Bourbon Vanilla Bean Blackberry Pies, Lemon Cheesecake in Mason Jars with Apple Crumble and Goat Cheese 

Minimum 25 Guests

Gourmet S’mores with Assorted Flavored Marshmallows, Graham Crackers, Chocolate Graham Crackers, White, Milk, and Dark Chocolate Squares, Toasted Coconut, Chopped Pecans, Marshmallow Roasting Sticks, and Bottled Water 

Hot Chocolate or Hot Mulled Cider

CLASSIC WHITE SHRIMP COCKTAIL (GF) | 20 per person

With Spicy Cocktail Sauce, Tangled Greens, and Caramelized Lemon 

GRILLED OYSTERS ON THE HALFSHELL (GF) | 18 per person

With a Tabasco Mignonette, and a Melon Salsa 

ROASTED SQUASH AND BEEF CARPACCIO | 14 per person

With Chicory, Parmesan Cheese, and a Mustard Dressing 

JUMBO LUMP CRAB CAKE | 23 per person

With Citrus Fennel Salad, and a Tarragon Mustard 

TAGLIATELLE PASTA (V) | 16 per person

With Exotic Mushroom and Red Wine Ragu, Arugula Leaves, and Shaved Aged Goat Cheese 

TAGLIATELLE VEAL BOLOGNESE | 19 per person

With Fresh Herbs, and Parmigiano Reggiano 

PORCINI DUSTED SEA SCALLOPS (GF) | 19 per person

With a Cauliflower Puree, Sweet Onion Corn Relish, and an Enriched Mushroom Broth 

SHELL PEA RISOTTO (V) (GF) | 14 per person 

With Seasonal Mushrooms, Walnut Tomato Pesto, and Manchego Cheese 

Select One 

SEASONAL GREEN SALAD (V) (GF) 

With Cherry Tomato, English Cucumber, Beet and Carrot Curls, Crumbled Feta, and a White Balsamic Vinaigrette 

BURRATA AND HEIRLOOM TOMATO SALAD (V) 

With Unfiltered Olive Oil, And Aged White Balsamic Vinegar 

CAESAR SALAD

With Croutons, Oven Roasted Tomato, Kalamata Olives, Pecorino Romano, and our House Dressing 

ICEBERG WEDGE

With Thick Cut Bacon, Red Onion, Tomato, Maytag Blue Cheese, and Buttermilk Ranch Dressing 

SPINACH LEAVES AND TANGLED GREENS (GF) 

With Spicy Marcona Almonds, Raspberries, Orange Segments, Goat Cheese, Crispy Bacon, and a Raspberry Vinaigrette 

HERB CRUSTED FILET MIGNON (GF) | 79 per person

With Potato Leek Quiche, and a Cabernet Sauce 

GRILLED NY STRIP (GF) | 77 per person 

With Two Potato Bacon Hash, and a Forest Mushroom Demi 

CHILEAN SEABASS (GF) | 78 per person

With Roasted Fingerling Potatoes, Chorizo, Jumbo Lump Crab, and a Grapefruit Gastrique 

PAN ROASTED HALIBUT (GF) | 78 per person

With Lobster Whipped Potatoes, and a Vanilla Bean Lobster Essence 

APPLE CIDER SALMON (GF) | 61 per person

With Horseradish Potato Puree, and a Whole Grain Mustard Beurre Blanc 

FILET OF SOLE STUFFED WITH BLUE CRAB MEAT | 65 per person

With Wild Rice Pilaf and a Lemon Parsley Butter 

BALSAMIC MARINATED CHICKEN BREAST (GF) | 60 per person

With Parmesan Potatoes, Seasonal Tomato Compote, and a Pistachio Pesto 

ROASTED CHICKEN BREAST | 60 per person

Stuffed with Spinach and Fontina Cheese, Parmesan Potatoes, and a Madeira Sauce 

BONELESS BRAISED BEEF SHORT RIBS | 63 per person

With a Cauliflower Puree, Pickled Red Cabbage, and a Port Wine Reduction 

PANKO HERB CRUSTED ATLANTIC COD | 61 per person 

With Roasted Fingerling Potatoes, Lemon Wilted Spinach, and a Lemon Parsley Caper Butter 

BLACK BEAN QUINOA CAKES (V)(GF) | 47 per person 

House Crafted with a Fresh Snipped Petit Herb Salad and a Seasonal Tomato Compote 

BUTTERNUT SQUASH AND TOASTED FARRO RISOTTO (V) | 47 per person 

With Fava Beans and Shaved Aged Goat Cheese 

WILD MUSHROOM CANNELONI (V) | 51 per person

With Braised Kale, Parmesan Roasted Cauliflower, and a Porcini Cream 

RED LENTIL STEW (V)(GF) | 45 per person 

With Basmati Rice 

FILET MIGNON AND BUTTER POACHED MAIN LOBSTER TAIL (GF) | Market Price 

With Yukon Whipped Potatoes, Madeira and Citrus Butter Sauces 

FILET MIGNON AND GRILLED JUMBO SHRIMP (GF) | 80 per person 

With Potato Leek Quiche, Cabernet Sauce, and Salsa Verde 

FILET MIGNON AND PAN ROASTED HALIBUT (GF) | 85 per person 

With Celeriac Potato, Port Wine, and a Vanilla Bean Lobster Essence 

BALSAMIC MARINATED CHICKEN AND JUMBO SHRIMP (GF) | 68 per person

With Seasonal Tomato Compote and a Nut Free Pesto 

Select One 

SAGAMORE SIGNATURE CHOCOLATE CAKE TIRAMISU

With an Espresso Sauce 

FLOURLESS CHOCOLATE CAKE 

With Raspberry Sauce and Seasonal Berries 

NY STYLE CHEESECAKE 

With Seasonal Fruit 

APPLE CRISP TART 

With Vanilla and Caramel Sauce 

Artisan Rolls and Butter, Selection of Seasonal Starch, Vegetables, Sagamore Dessert Display, Iced Water, and Freshly Brewed Coffee and Tea 

Select Three

PARMESAN CRUSTED NORTH ATLANTIC CODE 

With Cherry Tomato Compote and Chive Butter 

SUN DRIED CHERRY GLAZED PORK LOIN (GF)

With Balsamic Cipollini Onions and Mustard Jus 

GRILLED ATLANTIC SALMON (GF)

With Bacon Corn Relish and Smoked Tomato Butter 

TERIYAKI SALMON (GF)

With Pineapple Vegetable Stir-fry and Lemongrass Nage 

GRILLED ATLANTIC SWORDFISH (GF)

With Ratatouille, Capers, and Lemon Olive Oil 

CHICKEN SALTIMBOCCA 

With Prosciutto, Fontina, and a Mushroom Madeira Jus 

MEDALLIONS OF SIRLOIN BEEF (GF)

With Olive Oil Braised Mushrooms, Pearl Onions, and a Natural Reduction 

CHICKEN PICCATA

With a Lemon Caper Butter Sauce 

PECAN CRUSTED RAINBOW TROUT

With Brandied Apple Butter Sauce 

BRAISED BEED BRISKET WITH BOURBON PEACH GLAZE

With Buttered Braising Vegetables and Aromatic Broth 

CHICKEN MARSALA

With Mixed Mushrooms and a Fine Herb Marsala Wine Sauce 

GRILLED NY STRIP (GF)

With Roasted Mushrooms and a Brandy Green Peppercorn Sauce 

MEDITERRANEAN VEGETABLE MOUSSAKA (V)

With Lentils, Chick Peas, Eggplant, Mushrooms, Feta, and a Béchamel Sauce 

WHOLE WHEAT PENNE PASTA (V)

With a Creamy Asparagus Sauce, Mushrooms, and Roasted Tomatoes 

ROTINI PASTA (V)

With Roasted Squash, Cauliflower, Shallots, and Wilted Spinach Ricotta Cheese 

CAVATAPPI PASTA (V)(GF)

With Broccoli, Pine Nuts, Oven Roasted Tomato, Feta Cheese, Basil, and a Lemon Infused Olive Oil 

VEGETABLE CURRY

With Sweet Potato, Chick Peas, Cauliflower, Broccoli, Basmati Rice, and a Red Curry Coconut Broth 

MINESTRONE SOUP

With Pecorino Cheese 

SALAD BAR OF CULTIVATED GREENS

With Marinated Artichokes, Olives, Cherry Tomatoes, Chick Peas, Crumbled Gorgonzola Cheese, Herb Croutons, Dark Balsamic Vinaigrette, and a Creamy Gorgonzola Dressing 

CAPRESE SALAD

With Seasonal Tomatoes, Fresh Mozzarella, Olives, Pesto and Aged Balsamic Drizzle 

CAESAR SALAD

With Salsa Cruda, Kalamata Olives, and Pecorino Romano 

ARTISAN ROLLS WITH BUTTER

PENNE POMODORO (V)

With Fresh Basil, and Parmigiano Reggiano 

PAPPARDELLE A LA BOLOGNESE

With a Classic Italian Meat Ragu 

CHICKEN MARSALA

Sautéed with Mixed Mushrooms and Marsala Wine Sauce 

GARLIC MARINATED BEED SIRLOIN (GF)

With Cipollini Onions, Blistered Tomatoes, and Rosemary Demi-Glaze 

PESTO CRUSTED SALMON (GF)

With Wilted Greens, Pickled Red Onions, and Lemon Beurre Blanc 

ROASTED GARLIC WHIPPED POTATO (V)

With Fine Herbs 

SEASONAL FRESH VEGETABLES (V) 

TIRAMISU

MANGO RASPBERRY PANNA COTTA

ESPRESSO CHEESECAKE

FRESHLY BREWED COFFEE AND TEA

NEW ENGLAND CLAM CHOWDER

With Oyster Crackers 

CULTIVATED GREENS (V) 

With Cherry Tomatoes, Cucumber, Shaved Red Onion, Herb Croutons, Parmesan Cheese, White Balsamic Vinaigrette, and Buttermilk Ranch Dressing 

COLESLAW (V)

With Apple Cider Dressing 

BROCCOLI SALAD (GF)

With Cranberries, Sunflower Seeds, and Bacon 

1.5 LB MAINE LOBSTER (GF)

Baked in Fresh Seaweed, 1 per guest

STEAMED LITTLE NECK CLAMS (GF)

1/2 dozen per guest

ARTISAN ROLLS AND BUTTER

STEAMED LITTLE NECK CLAMS (GF)

1/2 dozen per guest

HERB GRILLED SIRLOIN (GF)

With a Cabernet Reduction 

GARLIC RUBBED AND GRILLED CHICKEN BREAST (GF) 

SWEET ITALIAN SAUSAGE

With Onions and Ale Beer 

CORN ON THE COB (V)(GF)

With Old Bay Butter 

RED BLISS POTATOES (V)(GF)

With Seas Salt Butter 

BLUEBERRY PIE

STRAWBERRY SHORTCAKE

MINI WHOOPIE PIES

FRESHLY BREWED COFFEE AND TEA

MIXED GREENS (V)(GF) 

With Cherry Tomatoes, Shredded Carrots, Black Olives, Cucumbers, Herb Croutons, Feta Cheese, Dark Balsamic Vinaigrette, and Buttermilk Ranch Dressing 

CLASSIC COLESLAW (V)(GF) 

POTATO SALAD (V) (GF)

With Whole Grain Mustard 

PARSLEY BUTTERED CORN ON THE COB (V)(GF)

GRILLED SEASONAL VEGETABLES (V)(GF)

ARTISAN ROLLS AND BUTTER

RAINBOW TROUT WITH PECAN APPLE BUTTER

GARLIC MARINATED GRILLED SIRLOIN (GF) 

DRY RUBBED “LOW AND SLOW” BABY BACK RIBS

With House BBQ Sauce 

LEMON PEPPER GRILLED CHICKEN BREASTS AND THIGHS (GF) 

MACARONI AND THREE CHEESES

With Slab Bacon, Scallions, and Crunch Crust 

BBQ BAKED BEANS WITH SLAB BACON

With Slab Bacon, Mustard, and Molasses

SAGAMORE CHOCOLATE CAKE

STRAWBERRY SHORTCAKE

CINNAMON APPLE TARTS

FRESHLY BREWED COFFEE AND TEA

SPINACH LEAVES AND GREENS (GF) 

With Marcona Almonds, Raspberries, Orange Segments, Goat Cheese, Bacon, and a Raspberry Vinaigrette 

CAPRESE SALAD (V)(GF) 

With Seasonal Tomatoes, Fresh Mozzarella, olives, Nut Free Pesto, and Aged Balsamic 

MARINATED ARTICHOKE AND ASPARAGUS SALAD (V)(GF) 

With Toasted Pine Nuts, and a Herb Vinaigrette 

LEMON CHIVE WHIPPED POTATO (V)(GF) 

MARKET VEGETABLS (V)(GF) 

ARTISAN ROLLS AND BUTTER

PENNE PASTA (V) 

With Olive Oil Braised Mushrooms, Toy Box Tomatoes, and a Porcini Cream 

TARRAGON ROASTED CHICKEN (GF) 

With Whole Grain Mustard Beurre Blanc 

PAN SEARED HALIBUT (GF) 

With Wilted Greens, Roasted Grapes, and a Citrus Veronique 

BRAISED BEEF SHORT RIBS

With Pickled Red Cabbage and a Natural Braising Reduction 

CHOCOLATE MOUSSE TORTE WITH PORT WINE

AMARETTO CHEESECAKE

SEASONAL FRUIT TART

FRESHLY BREWED COFFEE AND TEA

BIG ISLAND GREEN SALAD (V)(GF)

With all the Toppings 

UDON NOODLE SALAD

With Macadamia Nuts 

OKINAWAN SWEET POTATO (V)(GF)

With Coconut Milk Butter

HAWAIIAN FRIED RICE (V)(GF)

With Vegetables and Pineapple 

AHI TUNA POKE (GF)

With Crispy Vegetable Chips 

KALUA PIG

Pickled and Seasoned with Hawaiian Sea Salt and Herbs 

MOCHIKO CHICKEN (GF)

Deep Fried in Rice Flour 

SHOYU GLAZED MAHI

Bacon and Guava Honey BBQ Shrimp and Sea Scallop Skewers 

Kona Coffee Crusted Beef Tenderloin | CARVING STATION WITH COMPLIMENTARY CHEF ATTENDANT

With Plantain Mash, and Mango Chili Pepper Ketchup 

HAUPIA 

COCONUT PUDDING BANANA CREAM PIE 

With Toasted Macadamia Nuts 

PINEAPPLE UPSIDE DOWN CAKE

FRESHLY BREWED COFFEE AND TEA

QUEEN CONCHE CHOWDER GREEN SALAD (V)(GF) 

With a Honey Lime Dressing 

MACARONI SALAD (V) (GF)

TOMATO CUCUMBER SALAD (V)(GF) 

With Cilantro and Scotch Bonnets 

BLACK BEANS AND RICE (V)(GF)

ASSORTED ROLLS AND BUTTER

BLACKENED GROUPER (GF) 

With Papaya Butter 

MOJO PORK LOIN (GF) 

With mango and Yellow Plantains

JAMAICAN JERK CHICKEN (GF) 

PINEAPPLE CAKE

COCONUT FLAN (GF) 

SPICED RUM SOAKED CHOCOLATE CAKE

FRESHLY BREWED COFFEE AND TEA

GREEN SALAD (V)(GF) 

With all the Toppings, Vinaigrette, and Buttermilk Ranch Dressing 

BLACK EYED PEA SALAD (V)(GF) 

POTATO SALAD (V)(GF) 

CORN SUCCOTASH AND SMOKEY BRAISED COLLARD GREENS (GF) 

MACARONI AND FOUR CHEESE (V) 

CORNBREAD BISCUITS AND BUTTER

BUTTERMILK FRIED CHICKEN

SHRIMP AND GRITS (GF) 

With a Bourbon BBQ Sauce 

BBQ PULLED PORK 

With a Vinegar Sauce, Coleslaw, and Rolls 

PECAN PIE

PEACH CRISP 

CHOCOLATE BANANA PUDDING