Catering Menu 1| Catering Menu 2 

Catering Menu 3 | Catering Menu 4 

Cocktail Menu | Reserve Wine List

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Download the Dessert Menu  

Download the Wine List  | Download the Reserve Wine List

Yaya’s Eggplant Steak Fries

Confectioners Sugar                                 

Hot Smoked Salmon Tostadas, Habanero         

Sambal Tossed Crispy Calamari, Pea Shoots           

Mediterranean Mussels, Smoked Garlic Foccaccia

Garlic Chive Brodo                                     

Pan Fried Kefalotiri Cheese, E.V.O.O. & Lemon  

Chicken Livers A La Plancha

Grape Molasses                                                

Roasted Bone Marrow, Fleur de sel

Buttered Brioche & Radicchio Marmalade          

Thai Rare Beef & Red Onion Salad, Cilantro          

Monkfish Picatta, Lemon Butter

Italian Parsley                                                  

Butternut Squash Tortellini’s, Candied Pecans

Salt & Pepper Georgia Shrimp, Sesame Oil

Garlic Snails, Trofie Pasta, Preserved Lemon 

Lump Crab Tart, Creole Mustard

Sweet Pepper Ketchup                                 

Lamb Scaloppine

Pancetta, Goat Gouda                                     

Chicken Tenderloins

Crisp Tofu, Panang Curry                             

 Gift Certificates Available

Ahi Tuna “Crudo”

Citrus, Serranos & Cold Pressed Olive Oil                      

Hamachi, Chilled Dashi

Cucumber & Sesame                                   

Sheep’s Milk Ricotta, Red Flame Grapes               

Toasted Almond Foccacia

Thin & Raw Beef Sirloin

Smoked Salt, Truffle Mustard Aioli                

Shaved Zucchini, Parmesan Salad

E.V.O.O.                                                           

Krog Street Mozzarella, Sun Dried Tomatoes                

Cured Black Olive Vinaigrette

Greek Wedge, Cucumbers, Sweet Peppers     

Feta Cheese & Toasted Oregano Vinaigrette

Romaine Heart Salad with Gruyѐre Cheese   

Mock Turtle Soup with Dry Sack Sherry                 

Creamy Garlic-Fennel Soup                

Soups 1-1-1                                                      

Sea Scallop Benedict on Country Ham Grits

Asparagus & Spiced Hollandaise                               

Pretzel Crusted Scottish Salmon, Dijon Butter

Hot Sausage Croquettes

Crispy Duck Breast with Thai Risotto

Green Curry Essence                                    

16 oz Double Bone Pork Chop

Red Cabbage Carbonara        

Chestnut-Local Apple Risotto, Arugula            

Parmesan Reggiano

Tarragon Roasted Chicken

Lemon & Creamy Mashed Potatoes                       

Egg Battered Lemon Sole, Chayote Noodles           

Sun Dried Tomatoes

Seared Ahi Tuna, “Rare”, Sticky Rice Cake

Orange Soy Butter

Carolina Mountain Red Trout

with Stir Fry Broccoli, Ponzu Hollandaise   

Braised Brisket in Smoked Tomato Jus                   

Elbow Macaroni & Tillamook Cheddar Tart

Rosemary Basted Beef Flat Iron Steak

Heart of Palm, Arugula & Lemon Oil                     

Zinfandel Braised Lamb Shank, Gremolata        

Blue Cheese Whipped Parsnips

Maine Lobster & Roasted Green Chile Soft Taco

Cascabel Cream, Pico de Gallo                           

14 oz. Veal Chop

Sweet Corn & Gouda Cheese Fondue             

Center Cut 10 oz Beef Filet

Brown Butter Jus                                               

20 oz Bone In Ribeye

Warm Point Reyes Blue Cheese Vinaigrette           

Australian Lamb Chops, Aged Balsamic

Iron Skillet Wild Mushrooms                               

SIDE PLATES      

Brown Butter Cauliflower Mash

Charred Corn & Gouda Cheese

Red Cabbage Carbonara

Elbow Macaroni & Tillamook Cheddar Tart

Hand Cut French Fries with Blue Cheese Fondue

Garlic Spinach, E.V.O.O.