Menus Designed To Fit Your Taste


Hors D’oeuvres


  • Smoked Salmon and Fresh Dill in an Olive Oil Bread Cup

  • Tamarind Ahi Poke, Cucumber & Radish Sprouts, Crispy Wonton

  • Charred Lamb and Fig Chutney in a Phyllo Cup

  • Smoked Duck, Champagne Grape Glaze on Polenta Crouton

  • Roasted Tomato Caprese with Sea Salt and Micro Basil

  • Ricotta Mousse Cone with Salmon Caviar


  • Mini Monte Cristo Sandwiches, Raspberry Jam

  • Smoked Chicken and Leek Pot Pie

  • Shrimp and Coconut Empanadas

  • Roasted Fig and Blue Cheese Pizettes

  • Salt Cod Fritter with Lime Aioli

  • Braised Oxtail Tart with Sweet Carrot Confit

Specialty Stations

Shellfish Bar

  • Jumbo Lemon Shrimp, Oysters on the Half Shell, Crab Claws

  • Served with Poivre Mignonette, Tabasco and Cocktail Sauces, Cucumber Noodle and Pickled Red Onion Salad

Sushi Station

  • Sushi Rolls, Nigiri & Sashimi

  • Tuna, Shrimp, Salmon, Smoked Eel & Squid

  • Spicy Tuna Rolls & California Rolls

  • Edamame with Sea Salt

  • Seaweed & Tofu Salads

  • Wasabi, Soy Sauce & Pickled Ginger

Shrimp and Grits Station

  • Anson Stone Ground Grits

  • Sautéed Shrimp, Andouille Sausage, Hickory Smoked Bacon, Chives, Caramelized Vidalia Onions, Roasted Yellow Peppers, Smoked Cheddar & Blue Cheese

  • Creek-Stone Beef Strip Loin

  • Crushed Pepper Crusted Creek-Stone Beef Strip Loin

  • Caesar Salad, Hand Shaved Parmesan Cheese, Ciabatta Croutons

  • Whipped Butter Potatoes, Roasted Onions and Seasonal Mushrooms Horseradish Sauce and Crusty French Bread


Q Smokery

  • Classic Potato Salad, Creamy Coleslaw

  • Mixed Greens with Choice of Two Dressings

  • House-made “Chippery” Potato Chips

  • Brownies, Blondies & Assorted Cookies

"Pit Master" Smoker Selection

  • Pulled Pork

  • Beef Brisket

  • Baby Back Ribs

  • Pulled BBQ Chicken

  • Served with our In-House Selection of Award Winning BBQ Sauces

  • Baked Beans, Red Beans & Rice, Collard Greens

  • Cornbread & Buns

Fresh Greens

  • Wedge and Grilled Steak Salad, Parmesan Dressing

  • Marinated English Cucumber and Tomato Salad with Cilantro and Shaved Red Onions

  • Asparagus Chopped Salad with Spring Green Lettuce, Meyer Lemon Dressing

  • Cream of Fava Bean Soup with Crispy Leeks

  • Sustainable Catch of the Day with Green Lentil Pilaf

  • Orecchiette Pasta with Broccoli, Sundried Tomatoes, Pancetta, Free Range Chicken, Spinach Pesto

  • English and Snap Pea Fricassee, Pea Shoots

  • Roasted Asparagus with Herb Bread Crumbs

  • Strawberry Short Cake

  • Salted Caramel Panna Cotta

  • Key Lime Pie

  • Minestrone Fruit Soup

Plated Affairs

First Course

  • Chicken & Sausage Gumbo, Louisiana Red Rice

  • NOLA BBQ Shrimp, Smoked Jumbo Shrimp, Herb Batard, Petite Salad

  • Seared Gulf caught Yellowtail Tuna, Chilled Noddle Salad, Seaweed, Miso Foam

  • Crab Cake, Grilled Asparagus, Pickled Mirltons Relish, Remoulade Sauce

Second Course

  • Rocket Salad with Roasted Grapes, Camembert and Sherry Vinaigrette

  • Marinated Olive and Baby Artichoke Salad with Shaved Manchego

  • Four Endive Salad with Marcona Almonds and Dijon Mustard Vinaigrette

  • Heirloom Tomato Caprese with Fresh Mozzarella and Basil


  • Red Snapper, Mango Habanero Relish

  • Abita Root Beer Short Ribs, Root Beer Jus

  • Joyce Farms Organic Chicken, Roasted Garlic Chicken Jus

  • Grilled Louisiana Legacy 8oz Filet Mignon, Black Truffle Jus

  • Accompanied by one choice of side and seasonal market vegetables


  • Deconstructed Black Forrest Gateau

  • Mexican Chocolate and Cardamom Bread Pudding with Orange Crème Anglaise

  • Strawberry Panna Cotta with Karamelia Chocolate and Pistachio Biscotti

  • Berry Pavlova and Greek Yogurt Crème, Blonde Chocolate Shavings