TEAM BUILDING MENU

A generous spread of cured meats, aged artisan cheeses, honeycomb, fresh seasonal fruit, spiced nuts, and house-made crackers — arranged with the eye of a chef who knows presentation is the first flavor

Jumbo Gulf shrimp, chilled to perfection and fanned over crushed ice with a bold house-made cocktail sauce that carries just enough heat to wake up the palate

Three Southern-kissed toppings on toasted crostini: vine-ripe tomato and fresh basil, roasted garlic white bean with rosemary, and balsamic-glazed wild mushroom with thyme

Slow-baked and bubbling with cream cheese, sharp cheddar, and roasted garlic — served warm with toasted pita chips and crisp vegetable crudités for dipping

Maryland-style crab cakes packed with lump crab meat, Old Bay, and just enough breadcrumb to hold them together — pan-seared golden and served with a smoky remoulade

Seasonal fresh fruit and garden-crisp vegetables arranged in a display that looks as good as it tastes, served with house-made hummus, ranch, and a sweet honey-yogurt dip

Marinated for 24 hours in fresh thyme, rosemary, lemon zest, and garlic, then grilled over high heat to lock in the juices and build a char that carries flavor in every bite. The most-requested entrée at every team event we serve

Pork shoulder slow-smoked low and slow until it surrenders into tender, smoky strands — tossed in a house BBQ sauce that balances sweet, tangy, and heat. Piled high on warm brioche rolls with house-made coleslaw

A plump chicken breast filled with wilted spinach, sun-dried tomatoes, and creamy goat cheese, then seared and finished in a rich Marsala wine sauce with wild mushrooms and fresh thyme — Southern comfort dressed in fine dining clothes

Atlantic salmon fillet seared skin-side down until the skin crisps and the flesh turns a deep, burnished gold — finished with a compound lemon-dill butter that melts into the fish and brightens every bite

Tender strips of flank steak and crisp-tender broccoli florets tossed in a savory ginger-soy glaze with a hint of sesame and chili heat — served over fragrant jasmine rice that soaks up every drop of the sauce

A true Southern classic elevated to fine dining: plump Gulf shrimp sautéed in a Cajun cream sauce with andouille, roasted peppers, and scallions, ladled over stone-ground cheddar grits that are rich, creamy, and deeply satisfying

Crisp hearts of romaine tossed in a house-made Caesar dressing built from anchovy, roasted garlic, lemon, and parmesan — topped with hand-torn croutons and a generous snowfall of aged parmesan

A full spread of mixed greens, heirloom cherry tomatoes, English cucumbers, shaved red onion, and house-made croutons — with a selection of dressings so every guest builds exactly what they want

Yukon Gold potatoes boiled until tender, then whipped with roasted garlic, real butter, and warm cream until they are impossibly smooth — the side dish that disappears before anything else on the table

Zucchini, rainbow bell peppers, asparagus, and red onion tossed in herb-infused olive oil and roasted at high heat until the edges caramelize and the flavors concentrate into something far greater than the sum of their parts

Long-grain rice simmered in a fragrant sofrito base with black beans, cumin, fresh cilantro, and a squeeze of lime — a Southern-Caribbean side that pairs beautifully with everything on this menu

Rotini tossed with roasted red peppers, Kalamata olives, marinated artichoke hearts, fresh basil, and a bold Italian vinaigrette — served at room temperature and built to hold its flavor all afternoon