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(Small feeds 15 – 20 / Large feeds 25 – 30)

Seasonal Fruit

Our ripest local fruits and berries served with honey mint yogurt

Wing Platter

Crispy fried chicken wings tossed in Honey-Buffalo sauce served with ranch for dipping

Vegetable Tray

An assortment of local seasonal vegetables served with parmesan peppercorn ranch

Domestic Cheese Platter

Pepper jack, cheddar, Havarti and Swiss cheese with grapes and crackers

Imported Cheese Presentation

Maytag Blue, Manchego, Drunken Goat cheese, Boursin, smoked Gouda with grapes and artisan breads and crackers

Brie En Croute

A 2 lb. wheel of Brie wrapped in a puff pastry with Decatur whisky sauce, baked until golden and served with assorted crackers

Creole Grilled Sausage Platter

Crawfish, local Andouille and alligator sausages with creole mustard and French bread

Smoked Salmon

Norwegian smoked salmon garnished with cream

Chicken Tender Platter

Our lightly battered and fried chicken breast served with BBQ sauce for dipping

Signature Cocktail Sandwiches

Oven Roasted Turkey

with creamy Havarti cheese and fig aioli on a petite multi grain roll

Chisesi’s Ham

with sliced Brie, granny smith apples, Steen’s mustard sauce on petite brioche

Roast Beef

house-made and garlic studded, with baby Swiss cheese and horseradish mayo on a petite onion roll

Specialty Salad Sandwiches

Chicken Salad

with a mixture of curry, walnuts, and grapes with sprouts on a buttery croissant

Egg Salad

with a creamy creole mustard and dill relish served on a freshly baked petite pistolette

Tuna Salad

with light albacore tuna and dill relish served on a freshly baked petite pistolette


(Serves 25 people)

Crab Maenza

A creamy blend of blue crab, parmesan and white wine, served warm with toasted croutons

Spinach & Artichoke

A creamy blend of spinach, artichoke hearts and cheese, served warm with pita chips


White Cheddar sauce with peppers served with crispy corn tortilla chips


Hummus, babaganoush, Kalamata olives, feta cheese and toasted pita chips

Seafood Queso

Our Queso dip with Louisiana crawfish, Gulf shrimp and Bay scallops with crispy corn tortilla chips