wedding.jpeg

john & Cambria 

Cambria:

For our November wedding, we wanted our event to feel like a big family dinner! After describing the feel we wanted and some of our favorite foods, Melissa and her team went to work on crafting a beautiful menu that was within our budget.  Our guests raved about the food-which isn't usually the highlight at a wedding!  There were so many unique details-even herb infused honeys to accompany our cheese board appetizers. From the creamy risotto to the perfectly cooked steaks and fish-we truly couldn't have asked for a more delicious first meal as one big family.

 

Saveur Catering.png

Menu 

 

IMG_0459.JPG

Dean & Holly 

This company is one of the best catering companies I have worked truly  locally sourced through the south. Very knowledge and the owner is freaking amazing in her  job

Saveur Catering.png

Menu

Buffet Style 

FIRST COURSE

Heirloom Tomatoes, Burrata, Arugula Sauce, Balsamic Pearls, Pumpernickel Tuile

SECOND COURSE

Choice of:

Beef Short Ribs, Yukon Gold and Sweet Potato Pave, Cauliflower Purée, Grilled Rapini and Black Truffle Jus

Herb-Crusted Black Cod with Semolina Gnocchi, Grilled Summer Squash and Broccoli Sauce

Roasted Cauliflower Steak with Wild Mushrooms and Puffed Wild Rice

THIRD COURSE

Devil’s Food Cake, Milk Chocolate Mousse, Chocolate Glaze

Butternut-Squash-Goat-Cheese-Pasta-5.jpg

Lola & Justin

 

Saveur Catering.png

Menu

FAMILY STYLE MEMU

FIRST COURSE

Arugula Salad, Grilled Peaches, Goat Cheese Mousse, Brioche Crouton, Orange Vinaigrette

ENTREE

The following proteins will be served on family-style platters:

Red Wine Braised Short Rib
OR
Grilled Shrimp and Scallop Skewer with Salsa Verde

LGBTQ2.jpg

Jordan & Mateo

Below is a sample menu from a recent event. All of our menus are customized with your individual tastes and preferences in mind. Please contact us for a customized menu proposal specific to your event.

Saveur Catering.png

Menu

 

PLATED DINNER MENU

FIRST COURSE

Heirloom Tomatoes, Burrata, Arugula Sauce, Balsamic Pearls, Pumpernickel Tuile

SECOND COURSE

Choice of:

Beef Short Ribs, Yukon Gold and Sweet Potato Pave, Cauliflower Purée, Grilled Rapini and Black Truffle Jus

Herb-Crusted Black Cod with Semolina Gnocchi, Grilled Summer Squash and Broccoli Sauce

Roasted Cauliflower Steak with Wild Mushrooms and Puffed Wild Rice

THIRD COURSE

Devil’s Food Cake, Milk Chocolate Mousse, Chocolate Glaze

 

IMG_838521D9AE92-1.jpeg

Robert & Morgan 

 

 

Saveur Catering.png

Menu

Cocktails Hour

Mini Ceviche

(Ecuadorian style Ceviche )

Louisiana Shrimp , Cherry heirloom tomatoes, red onions , limes juice, Cilantro , bell pepper serve in paper cone

Mini Llapingachos

Serve with goat cheese and lemon roasted garlic Aioli

Yellowfin Tuna Crudo

Marinated fennel, pure olive oil ,capers , lemon juice , microgreen

 

Dinner Menu

Salad - mixed greens with candied pecans, goat cheese, apples, red onions , cherry tomatoes and a honey lemon vinaigrette

Butternut squash & Goat Cheese soup / coconut ‘ginger cream & pistachios

Grilled Skirt Steak with chimichurri

Herb Roasted finger link pastors ,Nutty Wild rice  and Shredded Brussels Sprout

Browned Sage Butter Chicken piccata with Pasta

Chicken breast with sage and butter , pappardelle pasta , mushroom, manchego cheese, Parmesan cheese