Menus & Pricing

With peach-jalapeño jam, smoked gouda, and arugula. Anne's single most-requested appetizer.

With caramelized red onion and mesquite-smoked cheddar on a toasted slider roll.

Herb biscuit with herb butter, arugula, and tea-brined chicken. Light and elegant.

With cranberry, raspberry, or blueberry compote. Served warm with crackers.

With fried green tomato, pimento cheese, and miso aioli. Southern and bold.

Puffed pastry tarts with house-made bacon jam and aged goat cheese.

Drizzled with fig-balsamic and sprinkled with roasted rosemary walnuts.

Layers of watermelon, blueberries, feta, and fresh mint in individual shooters.

With Boursin cheese and a lemon vinaigrette drizzle. Elegant and crowd-pleasing.

On cucumber rounds with crème fraîche, capers, and fresh dill.

Classic spanakopita filling in crisp phyllo shells. Made fresh, served warm.

Dried cured meats, salami, seasonal cheeses, fresh fruit, pickles, and artisan crackers.

Rubbed with duck fat and Himalayan pink salt, carved tableside. Served with brandy-bacon peppercorn cream sauce.

Coco-nib rubbed with hickory glaze, roasted on cedar. One of Anne's most requested entrées.

Pan-seared chicken in lemon-caper sauce. Can be prepared gluten-free on request.

With roasted shallots, fresh apples, and brandy maple-cider sauce. A fall favorite year-round.

With lemon, rosemary, roasted garlic, and sun-dried tomatoes in a white wine cream sauce.

Slow-braised in red wine with pearl onions, mushrooms, and lardons. Classic French for special occasions.

A show-stopper for plant-based guests. Braised jackfruit with traditional gremolata over creamy polenta.

Slow-smoked with Anne's dry rub and finished with house barbecue sauce. Served sliced or pulled.

Scrambled eggs, bacon, sausage, grits or potatoes, fresh salads, bread basket, seasonal fruit. Coffee service available separately.

Anne's cream grits, biscuits with peach-jalapeño jam, eggs, house-cured meats. A morning crowd favorite.

Anne's signature cream grits with shrimp, bacon, cheddar, scallions, and house sauces. Add-on or standalone station.

Sweet potato biscuits, buttermilk biscuits, and drop biscuits with a selection of jams, butters, and fillings. A perennial favorite.

With toasted pecans and bourbon caramel sauce. A Southern classic with a French twist.

Minimum two dozen. Up to three flavors. Ask about seasonal and custom options.

Chef's choice of 6–8 miniature desserts — seasonal, colorful, and always beautiful on the table.

Multi-tier custom cakes designed with Anne. 8-inch cutting cake (serves 30) also available as an add-on.