Local cuisine and cocktails to elevate your dining experience.

Piper Vine at Jones Valley Teaching Farm // Story by Lyndsey Golden

Savoie Catering

Appetizers: Crunchy Wonton with Smoked Tuna Dip, Scallion Cream Cheese Tartine. Main Courses: Cauliflower Steak topped with Charred Rainbow Carrot Ribbons & Microgreens with Green Coconut Curry and Golden Raisins, Fluffy Basmati Rice with Almonds & Coriander; Airline Chicken Breast with White Wine Mushroom Sauce, Pommes Aligot & Bushel of Spicy Microgreens. 

Cocktail: B&B Beverage Management. Tableware: Table Matters.

Olexa’s Cafe

Brunch Course: Seafood Crêpes and Strawberry Mandarin Summer Salad with Balsamic Vinaigrette.

Cocktail: B&B Beverage Management. Hand-Lettered Menu: Penned by Chrissy. Tableware: Bromberg’s.

B&A Warehouse

Starter: Carrot Ginger Soup. Main Course: Beef Tenderloin with Fresh Grilled Vegetables and Garlic Butter Baked Potato.

Cocktail: B&B Beverage Management. Hand-Lettered Menu: Penned by Chrissy. Tableware: Table Matters.

Table & Thyme

Appetizer: Mini Steak Frites with Garlic Rosemary Fries and T&T Special Sauce. Main Course: Bronzed Grouper with Smoked Gouda Grit Cake and Summer Succotash with Citrus Beurre Blanc.

Cocktail: BB&B Beverage Management. Hand-Lettered Menu: Penned by Chrissy. Tableware: Bromberg’s.

Tap here to see more wedding catering features.