Flavors takes great pride in serving each client with a unique experience which is why we create a custom menu that is truly special for your event. Contact Chef Mark to create your menu.

In the meantime, provided below are some sample menu items:

Pasta Bolognese–slowly simmered beef, pork, vegetables stewed to perfection with tomatoes and red wine and finished with a touch of cream and served with bucatini pasta.

Chicken Parmesan–tender chicken breasts coated with parmesan and Italian breadcrumbs topped with house made marinara, basil and fresh mozzarella, served along side Fettuccine pasta.

Roasted Eggplant Lasagna with basil pesto–eggplant layered with ricotta, sun-dried tomatoes, roasted red peppers and topped with fresh mozzarella, parmesan, and basil pesto.

Saffron brined Halibut–pan seared and served with Italian salsa verde.

Grilled tilapia with Olive Tapenade.

Pasta Primavera–farfalle pasta tossed with asparagus, peppers, peas, squash, and tomato in a light cream sauce and finished with basil, parmesan and crispy capers.

Beef Bourguignon with garlic smashed potato crust.

Sun-dried tomato and goat cheese stuffed chicken breast with artichoke beurre blanc.

Fish-n-Chips–crispy Guinness battered cod served with house made fries, malt vinegar, tartar sauce, and lemons.

Pan seared chicken paillard with Dijon chardonnay cream sauce.

Blackened tilapia with citrus avocado salsa.

Jambalaya–a classic creole combination of tender chicken and Andouille sausage slowly simmered with onion, celery, peppers, tomatoes, and rice.

Bacon and apple stuffed pork chops with applesauce demi-glace.

Shrimp and Grits–tender shrimp sautéed with bacon, peppers, garlic, onion and served a with stone ground cheddar grits.

Southern Fried Chicken-a classic family recipe that’s buttermilk brined and served hot and crispy.

Carolina Pulled Pork-house smoked and served with traditional vinegar-based sauce.

Old Fashion Meatloaf-juicy pork and beef with vegetables classically seasoned with tomato based glaze.

Chile and Cumin-crusted Flank Steak–grilled and served with four herb chimichurri.

Chicken Enchiladas–shredded chicken with corn and tomatoes slowly simmered and rolled in corn tortillas, covered in sauce and cheese and then garnished with cilantro, scallions and sour cream.

Coffee and Chili braised Short Ribs–slowly simmered until melt in your mouth tender.

Asian Pepper Steak–wok seared with garlic, onions, and peppers.

Lo Mein–hearty wok tossed noodles and vegetables.

Citrus Soy Glazed Salmon–on a bed of baby bok choy.

Curry Chicken–seasoned and stewed tender chicken with onions and carrots and finished with coconut milk and cilantro.

Lamb Tikka Masala–yogurt and spice marinated lamb simmered in authentic spices and tomatoes and finished with a touch of cream and mint.

View our Mains gallery


previous next