*All boxed lunches are prepared with individually wrapped cutlery, sandwiches, salads, sides and fruit of your choice. Boxed lunches are completely customizable. The below menus are chef suggestions.
Artisanal Sandwiches
Italian
Salami, soppressata, ham and capicola with provolone, mozzarella, shredded iceberg lettuce, tomato, pickled pepperoncinis, red wine vinaigrette, cracked pepper and dried oregano on a soft Italian sub.
Smoked Turkey
Sliced turkey breast with leaf lettuce, tomato, cheddar cheese, thinly sliced granny smith apples, and bacon on sliced white Italian bread with honey mustard dressing.
Roast Beef
Sliced roast beef with swiss cheese, leaf lettuce, tomato, red onion and horseradish mayo on sliced whole grain bread.
Pulled Pork
Low and slow apple wood smoked pulled pork topped with bbq sauce, red and green cabbage slaw and pickled red onions on a sweet bun.
SIDES & SALADS
Side Dishes
Cheese and charcuterie/ fruit salad/ mac & cheese/ stacy pita chips/ potato salad/ cole slaw.
Salads
Roasted cauliflower & farro salad/ orzo salad/ caesar salad/ garden salad/ caprese salad.
Sample Box #1
Smoked pulled pork sandwich, mac & cheese, cole slaw and a fruit.
Sample Box #2
Italian sub, garden salad, mac & cheese and a fruit.
Sample Box #3
Roasted cauliflower and farro salad w/herb marinated grilled chicken, cheese & charcuterie and stacy's pita chips.
Boxed Lunch Menu
Backyard BBQ Menu
*All meals are priced per person and come with Hawaiian sweet rolls and an assortment of BBQ sauces.
Combos
Ribs & Chicken
Grilled BBQ chicken thighs and apple wood Smoked St. Louis Style Ribs with Chef Ray’s famous pickled onions and 3 sides.
The Deuce #1 Two Smoked Meats
Mesquite smoked brisket and apple wood smoked pulled pork with Chef Ray’s famous pickled onions and 3 sides.
The Deuce #2 Two Smoked Meats
Mesquite smoked brisket and apple wood smoked St. Louis style ribs with Chef Ray’s famous pickled onions and 3 sides.
The Trio #1 Two Smoked Meats and Chicken
Mesquite smoked brisket, apple wood smoked pulled pork and grilled BBQ chicken thighs with Chef Ray’s famous pickled onions and 3 sides.
The Trio #2 Two Smoked Meats and Chicken
Mesquite smoked brisket, apple wood smoked St. Louis style ribs and grilled BBQ chicken thighs with Chef Ray’s famous pickled onions and 3 sides.
Vegetarian Options
Grilled cauliflower steaks marinated in fresh herbs or grilled portobello mushrooms with a basil and thyme marinade.
SIDES & SALADS
Side Dishes
Collard greens/ rice and red beans/ succotash/ french green beans with shallots and cherry tomatoes/ potato salad/ grilled seasonal mixed veggies/ grilled asparagus/ candied yams/ smoked corn on the cob/ Chef Ray’s mac & cheese/ buttermilk biscuits
Salads
Garden salad/ cucumber watermelon salad/ strawberry and spinach salad with pine nuts/ caesar salad
DRINKS
Drinks
Spearmint sweet tea/ rosemary & rosewater infused lemonade/ seasonal fruit infused water
DESSERT
Dessert
Peach cobbler and vanilla ice creams/ sweet potato pie/ brownies and assorted cookies/ ice cream sundae bar/ watermelon/ mixed fruit bowl/ sweet potato cornbread muffins
Plated Dinner Or Buffet Menu
Preliminaries
Cheese & Charcuterie
Assortment of artisan cheese and cured meats chef's choice. All cheese and charcuterie boards are accompanied with toasted crostinis, fresh seasonal fruit, pickled vegetables, jams and whole grain mustard.
Hors d’oeuvres
Stuff mushroom caps/ melon and prosciutto skewers/ meatballs skewers/ ahi wontons with seaweed salad and sesame seeds/ mini crab cakes/ shrimp cocktail/ stuffed clams in the shell/ butternut squash arancini/ vegetable spring rolls
Soup
Lobster bisque/ clam chowder/ butternut squash bisque/ cream of cauliflower and truffle soup/ vegetable soup
Classic Salads
Garden salad/ caesar salad/ Greek salad/ cobb salad
Premium Salads
Poached pear and spinach salad/ roasted pumpkin and caramelized fig salad/ roasted cauliflower farro salad
Plated Menu
Classic Baked Crusted Cod
Fresh cod fish crusted with buttery seasoned breadcrumbs and baked to golden brown perfection served with creamy garlic mash potatoes, haricot verts, blistered tomatoes and roasted shallots.
Seared Scallop Risotto
Three Freshly seared large scallops atop creamy parmesan risotto with peas and wild mushrooms.
Surf and Turf
Seared filet mignon topped with a butter poached lobster tail and smothered in a lemon tarragon cream sauce atop creamy garlic mashed potatoes and brown butter sautéed asparagus.
Baked Salmon
Baked herb marinated salmon served with rosemary scented tri color potatoes and brown butter sautéed asparagus topped with a white wine lemon butter sauce.
Crusted Sirloin Steak
Pan seared sirloin steak crusted with sea salt and cracked pepper served with white sweet potato mash, glazed rainbow baby carrots, sautéed brussel sprouts and a red wine demi-glace.
Braised Short Ribs
Beef short ribs slow cooked until perfectly tender served over creamy rosemary mashed potatoes with roasted rainbow baby carrots and a red wine pan jus.
Braised Chicken
Chicken leg quarters slow cooked until perfectly tender and juicy served over creamy cheddar golden polenta with roasted rainbow baby carrots and haricot verts topped with a white wine pan jus.
Vegan/Vegetarian options
Quinoa and Cauliflower Cakes with Chickpea and Butternut Squash Ragout
Chickpeas and butternut squash stewed with thyme and spices in a tomato broth, green beans onions and carrots topped with two quinoa and cauliflower cakes.
Cauliflower Steaks
Seared herb marinated cauliflower steaks served with sautéed red cabbage, broccolini and chickpeas atop a red pepper rouille.
Buffet Menu
Baked Crusted Cod
Baked crusted cod fish over grilled tomato slices and laid in a thin layer of herbed lemon butter sauce.
Baked Salmon
Baked salmon over grilled lemons slices and laid in a thin layer of herbed lemon butter sauce.
Seared Scallops
Seared scallops over grilled lemon slices and sprinkled with paprika.
Steamed Lobster Tails
Steamed Maine lobster tails with clarified butter on the side.
Crusted Sirloin Steak
Seared crusted sirloin steak laid in a thin layer of red wine demi glace.
Braised Short Ribs
Braised short ribs laid in a thin layer of red wine pan jus.
Braised Chicken
Braised chicken leg quarters laid in a thin layer of white wine pan jus.
Seared Herb Marinated Chicken Breast
Seared chicken breasts laid in a thin layer of thyme jus.
Vegan/Vegetarian options
Quinoa and Cauliflower Cakes with Chickpea and Butternut Squash Ragout
Quinoa and cauliflower cakes atop chickpea and butternut squash ragout.
Cauliflower Steaks
Seared herb marinated cauliflower cakes laid in a thin layer of red pepper rouille.
Sides
Garlic mashed potatoes/ sweet potato mash/ golden cheddar polenta/ haricot verts (french green beans) with blistered tomatoes and shallots/ rosemary scented marble tri-colored potatoes/ glazed rainbow baby carrots/ grilled asparagus with sea salt and olive oil/ brussel sprouts with bacon, apples and butternut squash/ mixed seasonal vegetables.
Dessert
Cheesecake with fresh fruit/ tiramisu/ carrot cake/ red velvet cake/ triple chocolate cake/ molten lava cake/ French macarons
Add-Ons
Coffee station/ cake cutting/ rental service consultation
Smoked Offerings
*Served by the pan. Get either a full pan or a half pan of your favorite smoked offerings.
Smoked Meat
Mesquite wood smoked beef brisket/ apple wood smoked pulled pork/ hickory smoked St. Louis style ribs/ cherry wood smoked baby-back ribs/ pecan wood smoked wings and drumsticks/ alder wood smoked salmon/ hickory wood smoked turkey legs
Smoked Everything Else
Smoked root vegetables/ smoked corn/ smoked mac & cheese/ smoked peach cobbler/ smoked stuffed peppers/ smoked prosciutto wrapped asparagus