skip to main content skip to footer
With the constant changing trends, seasons, and venues, we have found it impractical to design a menu to fit all tastes and needs. Therefore, we approach every event with a clean plate and use our culinary experience to create a menu that is customized for your occasion. From Caramelized Butternut Squash Soup in the fall to a Maple Brined Turkey Tenderloin in winter, or Fresh Balsamic Grilled Asparagus in the spring to Mesquite Rubbed Brisket and Michigan Sweet Corn Relish in summer, regardless of the season…the options are endless. From the end of April to Michigan's first frost, we purchase all produce available from local farmers. Most of our herbs are organically grown on site in our Culinary Herb Garden. Once your needs, likes, and dislikes are established, the menu design begins. A short phone call or email conversation can produce a comprehensive quote within 24 hours. Client input can be as little or as much as desired. Chef Patrick Wright infuses his passion for fresh flavors and seasonal ingredients into each menu item he has personally prepared for you. The combination creates a culinary experience you'll not soon forget.

Additional 'Ala Carte' Stations
Breakfast Packages

Our Packages are not meant to limit you.
Feel free to create your own 'package' from our list of 'ala carte' options or mix and match from the above selections.
All items are subject to freshness, availability and market cost fluctuations.
Additional 'Ala Carte' Entrees
Additional 'Ala Carte' Side Dishes
Additional 'Ala Carte' Beverages
Additional 'Ala Carte' Baked Goods
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.