A menu built around your table, not ours.

Pork belly bites

Slow-rendered, glazed, and passed warm. The dish couples name first, and again a year later.

Glazed meatballs

A familiar comfort, done properly, gone quickly.

Shrimp and grits shooters

Stone-ground grits and Gulf shrimp in a single, tidy bite.

Chicken and waffles

Sweet, savory, and just formal enough to pass on a tray.

Charcuterie grazing station

Cured meats, cheeses, fruit, and honey, built to graze while the room fills.

Brisket, sliced to order

Cooked low and long, then sliced at the station. The barbecue lineage, at its best.

Prime rib

A recurring note from guests: the best they have had at a wedding.

Citrus brandy chicken

Bright, glazed, and tender. A quiet favorite that outperforms its billing.

Dill honey salmon

Roasted with dill and a light honey glaze, finished clean.

Southern and BBQ classics

The staples the kitchen has cooked for nearly fifty years, done the way that earned the reputation.

Loaded mashed potatoes

A recurring guest favorite, rich and generously dressed.

Spinach salad

Fresh, seasonal, and a genuine course rather than an afterthought.

Seasonal vegetables

Whatever is best that week, cooked with restraint.

Southern staples

A rotating range that rounds out the plate.

Soft pretzels with cheese

For the back half of the night, when the dancing earns a second appetite.

Funnel cake fries

Warm, dusted, and a little nostalgic. A send-off the dance floor remembers.

Breakfast buffets

For morning-after brunches and the whole weekend.

Seafood

Beyond the salmon, when the menu calls for it.

Mexican

A full station or a few favorites, built to your taste.

A wide appetizer selection

Well beyond the cocktail hour list here. Bring us your must-haves.