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Tender chicken marinated in buttermilk and herbs, oven-roasted to a golden crisp, paired with seasonal vegetables.

Fresh Gulf snapper pan-seared and topped with a light Creole butter sauce, served over wilted greens.

Slow-braised beef short ribs infused with hickory smoke, finished with a bourbon reduction, served on creamy stone-ground grits.

Classic oxtails braised low and slow with onions, garlic, and fresh herbs, elevated with a silky red wine reduction, served over creamy potatoes.

Wild salmon seared with Cajun seasoning, plated over a colorful medley of quinoa, corn, and peppers.

Arborio rice simmered in a seafood and andouille broth, topped with Gulf shrimp and microgreens.

Juicy pork tenderloin infused with Southern sweet tea, paired with roasted root vegetables and mustard glaze.

Grilled shrimp marinated in a spicy jerk seasoning, served with a mango salsa.

Blackened catfish fillet, seared to perfection, finished with a smoky okra and tomato relish.

Customizable menus highlighting guest favorites like buttermilk chicken, catfish, or peach BBQ-glazed salmon, paired with decadent mini desserts.

A curated spread of elevated Southern entrées gumbo risotto, Cajun salmon, and bourbon-glazed short rib. Presented buffet style for professional gatherings.