hints of garlic, lemon and oregano layered with sundried tomato, provolone and kalamata olive.
a new orleans favorite–thin sliced salami, mortadella, capicola, imported ham and provolone cheese topped with a garlic olive tapenade and bundled in onion ciabatta bread.
boiled in court bouillon and served with lemon and zesty cocktail sauce.
paired with caramelized onion atop a pesto grilled baguette.
these babies steal the show – peppercorn crusted beef tenderloin sliced thin and nestled into an artisan petite ciabatta roll, laced with béarnaise aïoli and caramelized onion.
a display of our famous pecan chicken salad on mini, flaky croissants.
gourmet turkey breast tucked neatly with crisp bacon and baby swiss into a delicate croissant.
a real crowd pleaser, asparagus wrapped with prosciutto and boursin cheese.
thin sliced turkey, crisp bacon, sprouts, fresh tomato, red onion, avocado and herb cream cheese all wrapped in a soft flour tortilla and sliced into pinwheels.
served with a roasted red pepper dip.
fresh mini mozzarella, cherry tomato, basil leaf and roasted garlic clove drizzled in olive oil, cracked pepper and kosher salt.
crisp phyllo shell and whipped goat cheese - perfect balance of flavor and texture.
tri-colored cheese tortellini skewers, served with a creamy pesto dip.
black beans, sour cream, grated cheeses, shredded lettuce, ripe tomato, olives and crisp green onions served with homemade tri-color tortilla chips (serves 35)
assortment of bakery-fresh rolls filled with turkey, ham and roast beef with sides of signature sauces to include honey mustard, horsey sauce and cranberry mayo.
seared beef tenderloin and boursin cheese atop a crispy french bread round.
french bread rounds topped with oven-roasted tomato, goat cheese, fresh basil and cracked black pepper.
five festive fruits skewered and served with brown sugar yogurt dip.
thin-sliced scottish smoked salmon with wasabi and red onion..
a chef’s special - rubbed with olive oil, fresh rosemary, cracked pepper and garlic, chargrilled and sided with a béarnaise aöili.
large fresh mushrooms hand-stuffed with our chef’s walnut three-cheese pesto.
rolled with boursin cheese and parmesan crusted.
halved jalapenos filled with pepper-jack cream cheese and bundled in smoky bacon.
wrapped in a french puff pastry (3 lb wheel) accompanied by apricot glaze, crackers, apples & pecans.
andouille sausage, chicken and gulf shrimp layered with a subtle creole sauce.
crisp julienne vegetables seasoned and hand rolled with apricot dipping sauce.
an elegant item wrapped in premium bacon for a balanced rich flavor.
tender pieces of marinated lamb slow roasted on skewer and sided with a cool homemade tzatziki sauce.
filled in a savory crust shell with a hint of sherry.
rich risotto, ground lamb and marsala.
ndividual bones of dry rub and slow smoked tender ribs, lightly basted in zesty barbecue.
tossed with fresh peppers, fresh herbs and olive oil.
shredded red cabbage, julienne jícama, matchstick carrots with mandarin orange vinaigrette.
fresh sliced roma tomato & bermuda onion tossed in a balsamic vinaigrette.
served with fresh raspberries & toasted slivered almonds.
served with sliced egg, purple onion, crumbled bacon and mushrooms.
black olives, feta cheese, artichoke hearts and romaine lettuce in a bold vinaigrette.
imported meats & cheeses, rotini pasta and roasted peppers in a virgin olive oil dressing.
served with a bacon, scallion vinaigrette.
whole pieces of lobster folded with cream, sherry and roasted garlic wrapped in saffron pasta and brushed in sherry brown butter.
blended with italian cheeses and laced in a fire roasted tomato basil cream.
hand folded pasta purses blended with five cheeses and rich wild mushroom filling pooled in a tarragon poulet sauce
imported blend of white cheeses and a dash of nutmeg bound tightly in fresh, 100% semolina pasta, served atop a pan roasted vegetable ratatouille.
enveloped with portobello mushroom and organic four cheese blend layered atop wedges of roasted buttery eggplant, drizzled lightly in a lemon basil beurre blanc.
zucchini, tri-color peppers and baby eggplant with fresh basil and goat cheese crumbles.
striped eggplant crusted in panko and parmesan bread crumbs, chunky marinara, mozzarella and romano cheeses.
oven baked ragoût of tender mushroom assortment baked in cream, sherry and caramelized onions enveloped with flaky pastry.
rolled with vegetable confetti, chèvre cheese and sundried tomatoes rested atop lemon saffron cous cous.
oven roasted and tossed with rosemary fingerling potatoes, olive oil and kosher salt.
baked layers of sautéed spinach, sugar roasted carrots and parsnip puree set on creamy polenta.
crustless sourdough stacked with fresh mozzarella, oven dried roma tomato and fresh basil, griddle toasted and served with a smoked tomato coulis on the side.
2 doz. minimum
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.