Sliders: smash burgers and crispy chicken or pulled pork sliders

Sheet-pan nachos (chicken + veggie)

Spinach-artichoke dip with chips

BBQ or gochujang meatballs or  sweet and savory cocktail ribs

Buffalo chicken wings with two dips (option for cauliflower 'wings')

Veg platter with three dips, pita chips

Variety flatbreads with seasonal toppings

Platter of cookies and brownie sundae bar

Champagne-citrus shrimp cocktail or Ahi carpaccio with citrus, olive oil and microgreens

Burrata, roasted grapes, pistachio, balsamic bruschetta

Warm crab and fennel salad with baby arugula, toasted pine nuts, champagne-shallot vinaigrette

Creamy cauliflower soup with Manchego cheese and trumpet mushroom

Seared filet mignon, red wine reduction, truffle mashed potatoes

Pan-roasted salmon, asparagus, lemon beurre blanc

Chocolate soufflé with fresh whipped cream

Crispy Gulf shrimp remoulade with creole mustard, lemon, capers, herbs

Mini corn & poblano fritters with smoked paprika aioli

Classic seafood bisque - shrimp, crab, touch of sherry

Blackened fish with Creole butter, lemon,fresh herbs

Choice of:  Seafood & Andoulle Gumbo, Jambalaya or Étouffée

Garlicky sautéed greens

Cornbread with honey and butter

Roasted beet and orange salad - mint, pistachios, citrus vinaigrette

Warmed Bourbon bread pudding Or Chocolate Bourbon pecan tart with whipped cream

Creamy asparagus soup with crispy pancetta and fresh dill

Little gem Caesar, shaved parmesan, ciabatta croutons

Herb-crusted rack of lamb, rosemary jus

Oven-roasted Herbs de Provence coated chicken, pan sauce

Salmon en papillote, spring herbs

Scalloped potatoes or gratin, roasted carrots with honey & thyme

Spring vegetables: asparagus, spring peas, snap peas

Raspberry lemon trifle plate

Carrot cake with mascarpone frosting

Sarah's Signature margaritas with splash of Damiana

Shrimp & scallop ceviche, citrus, avocado

Chips + trio: salsa roja, salsa verde, smoky salsa negra; Guacamole made on site

Chicken tinga sopes

Fish Veracruzana

Chiles En Nogada - A Puebla Specialty

Cilantro-lime rice

Charro beans

Tres leches cups or churros with chocolate

Mini smoked salmon blinis, crème fraîche, dill

Seasonal fruit & berry platter, honey-lime, mint

Lemon-ricotta pancakes, berry compote, whipped crème fraîche

Farm egg frittata with roasted vegetables, goat cheese

Crispy breakfast potatoes, roasted garlic aioli

Market greens salad, shaved fennel, caramelized leeks, citrus vinaigrette

Vanilla bean parfaits, granola crumble, berries

Carving board: herb-roasted tenderloin with horseradish crema

Espresso martinis, mimosa bar, Bloody Mary custom bar

Marinated Castelvetrano olives with citrus peel & herbs

Whipped ricotta with lemon zest, olive oil, flaky sea salt, grilled crostini

Prosciutto-wrapped melon or grilled peaches (seasonal)

Burrata with heirloom tomatoes, basil, aged balsamic

Shaved fennel salad with arugula, citrus segments, pistachio, champagne vinaigrette

Lemon–herb grilled chicken with capers and white wine

Seared salmon with olive oil, and fresh herbs

Seafood linguini with scallops, shrimp, mussels

Farro with roasted cherry tomatoes, arugula, parmesan

Roasted broccolini with garlic, chili flake, lemon

Lemon olive oil cake with berries and lightly sweetened mascarpone

Watermelon, feta, mint, lime

Deviled eggs with smoked paprika & chives

Elk sausage en croûte (Rocky Mountain pigs in a blanket)

Grilled ribeye steaks with chimichurri

BBQ chicken thighs, house spice rub

Grilled salmon or shrimp and vegetable skewers

Street corn salad with cotija & lime

Potato salad with dill & capers

Crunchy slaw with apple cider vinaigrette

Brioche buns, pickles, sauces

Berry shortcakes

Peach cobbler with vanilla ice cream

Butternut squash soup with crème fraîche

Market greens with roasted apples,shaved brussel sprouts, candied pecans and a sherry dijon vinaigrette

Brined and spatchcocked Heritage Farm organic turkey with classic pan gravy

Sage sausage or mushroom-herb stuffing

Yukon gold mashed potatoes

Sweet potato gratin

Green bean casserole, but better

Cranberry-orange relish

Artisanal sourdough bread made locally

Pumpkin pie, chocolate bourbon pecan pie, apple crumble with vanilla ice cream and whipped cream

Warm baked Camembert with rosemary-honey and toasted baguette

Roasted beet salad with citrus, pistachio, chèvre

Wild mushroom bisque with thyme

Beef tenderloin with bourbon berry port reduction

Herb-roasted salmon with lemon brown butter

Ricotta ravioli with tomato, basil, shaved pecorino

Truffle mashed potatoes

Roasted broccolini with garlic & chili flake

Maple-balsamic roasted carrots

Sticky toffee pudding with vanilla bean ice cream

Shrimp cocktail platter or smoked salmon board

Charcuterie Platter - meats, cheeses, variety crackers, grapes, 2 dips, focaccia with tomato and herbs

Winter salad with pear, gorgonzola, toasted walnuts

Prime rib with au jus and horseradish crème

Harissa chicken with roasted tomatoes and a touch of cream

Seafood linguini with scallops, shrimp and mussels

Green beans amandine, gratin potatoes and roasted carrots drizzled with honey

Lemon-ricotta cheesecake with berry compote

Warm bread pudding with bourbon sauce and ice cream

Spicy Ahi cucumber rolls with spicy mayo

Steak crostini with whipped blue cheese

Charred shishito peppers

Endive, frisée and citrus salad with champagne vinaigrette

Filet mignon with creamy peppercorn sauce

Scallop risotto with saffron and tarragon

Truffle mushroom gnocchi

Roasted asparagus with lemon zest

Crispy fingerling potatoes with aioli

Dark chocolate mousse with sea salt

Mini doughnuts or truffles for the countdown

Fresh muffins, sweet breakfast breads, preserves, butter

Artisanal Bagels from Open Sesame, cream cheese, lox & all the fixins' 

Avocado toast bar with locally-made sourdough bread & all the fixins'

Fruit + yogurt parfaits; Chef's signature power granola

Mediterranean egg strata

Crispy rosemary potatoes

Market salad with citrus vinaigrette

Cinnamon Brioche French toast bake, berry compote

Shrimp and grits OR homemade biscuits and gravy

"Recovery Bar" - Bloody Mary bar, mimosas, green power smoothies

Light start: Charcuterie board and veggie crudite

Ahi Tuna tatake on wonton crisp, spicy mayo. Pairing: Jazzy Vodka Citrus Cocktail

Gourmet flatbreads with variety of toppings. Pairing: Ca' Del Bosco                   

Harissa rosemary shrimp with lemon-yougurt sauce. Pairing: Mossel Kabinett

Dungenous crab mac 'n cheese with Gouda and sharp cheddar.  Pairing: Failla Chardonnay

Lamb lollipops with blueberry port reductio. Pairing: Mocali Brunello                 

Curry sweet potato latkes, homemade applesauce, crème fraiche. Pairing: Alsace Pinot Gris

Slow-braised brisket tacos, red cabbage, lime cilantro crema. Pairing: Dolmite-Italian Pilsner (Mountain Heart Brewery)

Triple chocolate brownies with crushed hazelnuts; ginger, dark rum gelato. Pairing: Grahams 20 year old Tawny Port