Sample Menu

hors d' oeuvres

goat cheese pink peppercorn biscuits | smoked salmon

polenta cracker | lemon caper cream cheese

pimento cheese crostini | tomato jam

blood mary ceviche | lavosh

sweet potato chip | duck confit | cherry compote

parmesan and tomato shortbread | olive tapenade

pork rillettes | apple butter | toasted brioche

salads

spinach | vanilla roasted figs | toasted pecans | red onions | bleu cheese vinaigrette

field greens | beets | candied fennel | goat cheese vinaigrette

arugula | pear | bacon | pomegranate | walnut vinaigrette

entrees

lamb | braised bok choy | sweet potato dumplings | ginger broth

chorizo and goat cheese stuffed chicken breast | pablano custard cornbread | spinach

salmon | leek and lemon risotto | roasted brussel sprouts

pork carnitas | cornmeal fried jalapenos | cilantro lime sour cream

parpadelle | malbec braised short ribs | smoked tomato sauce

new york strip | potato, apple and gruyere gratin | haricot verts

desserts

cheesecake brownies

ricotta tart | thyme roasted figs

caramel pecan pie | barenjager ice cream

pineapple upside down cake | cherry compote | pineapple chips | brown butter sauce

Chef Courtney • office 404.228.8502 • cell 404.931.2532

Chef Courtney specializes in fully customized, seasonal menus. 

The above are sample selections – please contact us at info@chefcourtney13.com for additional options