Beef & Pork Entrees

★fan favorites

Chimichurri Brazilian Cut Steak

  • Beef tender
    ★Steak Options*

    (GF) all of our hand-cut premium steak selections will be seasoned with our signature garlic, herbs & spices blend, cooked to perfection (medium rare to medium), sliced and served with your choice of sauce.
    For buffet style dinners, steaks will be carved to order by a Uniformed Chef

    Beef Tenderloin (Filet Mignon) $10 upcharge
    Petite Beef Tender (Teres Major)
    New York Strip
    Prime Rib $7 upcharge
    Tomahawk Ribeye $20 upcharge
    Homemade Sauces (choose 2 for a buffet, 1 for plated or family-style) Garlic Bordelaise, Horseradish Cream, Chimichurri, Signature Steak Sauce, Cabernet-Mushroom Demi, Peppercorn-Brandy Cream (Au Poivre), Gorgonzola Cream, Classic Béarnaise

  • ★Picanha*

    (GF) Marinated Coulotte steak, grilled to a perfect medium rare, thinly sliced and dressed with our house chimichurri sauce & fire roasted cherry tomatoes

  • Steakhouse sirloin
    Steak House Sirloin*

    Basted in a tangy hoisin sauce, sliced and topped with an Asian cucumber relish

  • Beef short ribs
    ★Chiani Braised Short Ribs

    (GF) Boneless beef short ribs slowly simmered & braised with leeks, bacon, mushrooms & thyme in a Chianti Reduction

  • Porchetta stuffed pork loin
    Porchetta Stuffed Pork Loin
    $3 upcharge

    Stuffed with Italian herbs & garlic, wrapped with prosciutto, served with a natural au jus

  • Herb Encrusted Pork Tenderloin

    (GF) rubbed with a blend of herbs & spices, topped with a NC Lusty Monk dijon cream sauce

Seafood Entrees

★fan favorites

Blackened mahi

NC Fresh Catch Blackened with Pineapple Salsa

  • ★NC Seasonal Fresh Catch*
    $5 up charge

    (GF) All seasonal fish is caught locally and served fresh for your event. The type of fish is typically a white mild fish that goes great with a wide variety of preparations | subject to market pricing
    Popular preparations: lightly blackened with a fresh fruit salsa, baked with a lemon-dill-white wine sauce, pan seared with a tomato-caper-onion relish

  • ★Baked Salmon*

    (GF) Fresh Atlantic Baked Salmon served with a Champagne sauce, fresh dill & lemon

  • Shrimp & grits
    Shrimp & Grits

    (GF) Large Blackened Shrimp and a bacon-thyme southern cream sauce served with cheddar grits, chopped chives & tomatoes

  • Stuffed flounder
    ★NC Stuffed Flounder*
    $5 up charge

    Fresh NC flounder stuffed with real crab meat, baked to perfection, finished with a lemon-dill white wine sauce

  • Sesame seared tuna
    Sesame Ahi Tuna*

    Sushi grade Ahi Tuna, coated with tuxedo sesame seeds, seared, sliced and served over Asian slaw, drizzled with a ginger ponzu
    *Served cold 

  • ★Loaded Crab Cakes
    $5 up charge

    Hand-packed with real crab meat, lightly breaded with panko, flash fried and served with a zesty bistro sauce, lemon & fresh dill

  • Fire Roasted Jerk Shrimp
    Fire Roasted Jerk Shrimp

    (GF) Large fresh Shrimp, rubbed with a dry jerk seasoning, grilled to perfection and topped with a pineapple salsa

  • Stuffed shrimp
    Stuffed Shrimp
    $3 up charge

    Jumbo shrimp stuffed with crab meat served with a red pepper boursin sauce

Poultry Entrees

★fan favorites

Deep South Chicken

  • Boursin chicken
    ★Grilled Chicken Boursin

    (GF) Seasoned and Grilled Chicken Breast, sliced and dressed with our homemade boursin cheese sauce, fresh herbs & parmesan
    OR
    (GF) Prosciutto wrapped Chicken with our roasted red pepper boursin cheese sauce, garnished with fresh herbs & parmesan ($3 upcharge)

  • Coq Au Vin

    (GF) French traditional recipe of braised bone-in chicken in a burgundy wine, bacon, pearl onions, and mushrooms

  • Mediterranean Chicken

    (GF) Grilled chicken served with a sauté of chopped artichokes, cherry tomatoes, red onion, Kalamata olives, white wine & herbs, topped with feta cheese

  • ★Deep South Chicken

    Hand-breaded fried boneless chicken breast, dressed with a bourbon-peach butter sauce, garnished with fresh grilled peaches & thyme

  • Thyme chicken
    Thymer Chicken

    (GF) Grilled chicken breast topped with sauteed spinach & mushrooms and an Asiago & Romano cheese, white wine & thyme cream sauce

  • Chicken Bruschetta

    (GF) Grilled chicken breast topped with a traditional tomato-basil bruschetta, shaved Parmesan and aged balsamic reduction

  • Chicken Piccata

    (GF) thinly sliced chicken basted in a lemon-butter-caper white wine sauce

  • Chicken Madeira
    ★Chicken Madeira

    (GF) Covered with mozzarella, Madeira & mushroom sauce, garnished with roasted asparagus tips

Pasta & Vegetarian Entrees

★fan favorites

  • Orzo Primavera

    Orzo with sautéed with fresh vegetables, white wine, garlic & herbs (VG), add Parmesan (V)

  • Baked Ziti

    Baked ziti with five cheeses & a robust marinara
    *vegan cheese available for $2 upcharge 

  • ★Butternut Squash Polenta

    (GF & VG) Butternut Squash polenta cakes, topped with a white wine & fresh thyme wild mushroom ragu

  • Caprese Portobello

    (GF) A lightly balsamic marinated portobello mushroom, grilled until tender and topped with fresh basil pesto, tomatoes and mozzarella, drizzled with aged balsamic
    *vegan cheese available for a $2 upcharge 

  • Artichoke bottoms
    ★Artichoke Bottoms

    Stuffed with lemon-thyme risotto, topped with Parmesan cheese and a caper vinaigrette
    *vegan cheese available for $2 upcharge 

  • Thai Red Curry

    (VG & GF) Tofu simmered in a coconut milk with stir-fry vegetables

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.