Protein

—  Beef Brisket  —
trimmed, rubbed, slow smoked

—  Pulled Pork  —
rubbed with a bouquet of spices,

slow smoked until fork tender

—  Ribs  —

dry rubbed, cooked till tender,

grilled and basted with sauce
 

—  Chicken  —

4oz Sousvide chicken Breast

or

halves marinated for 24 hours(vinegar based)

separated into quarters
 

—  Smoked Turkey Breast  —

brined and smoked
 

— Sausage and Peppers  —

choice of sweet or hot Italian with rolls
 

Hot Side

—  Mac- N-Cheese  —

made with Cabot seriously sharp
 

—  Roasted Red Potatoes  —
rosemary, garlic, olive oil

—  Baked Beans  —

not your grandmas beans
 

—  Roasted Corn  —
roasted in smoker, served shucked

—  Roasted Root Veggies  —
 Carrot, Turnip, Rutabaga, Parsnip

—  Baked Ziti  —
 

—  Salt Potatoes  —
served with real butter

—  Stuffed Shells  —
 

—  In Season Garden Veggies  —

cooked baby carrots and fresh green beans ex. 

Cold Side

—  Slaw  —

southern style(not sweet)
 

—  Potato Salad  —
 

—  Mac Salad  —
 

—  Tossed Salad  —
 

—  Pasta Salad  —
 

Starters

—  Jalapeño Poppers  —
 $1.75 each

—  Chicken  —
 $1.50 each

Marinated Chicken Breat on a skewer

—  Cheese Platter —
 $95

—  Fruit Platter  —
 $95

—  Veggie Platter  —

$95

—  Bacon Bombs  —
$1.50 each 

Platters are about 18” and feed around 50