Hors d'oeuvre

• Tomato Basil Bruschetta, Grilled Crostini, Raspberry Vinegar Reduction topped with Shaved Almonds
• Grilled Pita Pizza w. Hummus, Pico de Gallo, Balsamic Glaze and Micro Celery Sprouts
• Seasonal Vegetable Sushi with Soy Wasabi Glaze
• Korean Spring Rolls with a Sweet Chili Pesto
• Grilled Crimini Mushroom and Heirloom Cherry Tomato Satay with Sweet Basil Vinaigrette
• Cherry Heirloom Tomato and Watermelon Skewers with Balsamic Glace
• Southwestern “Quesadilla” with Fire Roasted Squashes, Peppers, Onions and Daiya Cheese served with Spicy Pico de Gallo
• Sweet Onion Marmalade Tart with Balsamic Glaze
• Heirloom Tomato Pizza, Basil Oil,  Sweet Chili Flakes and Baby Greens
• Sun-dried Tomato and Kalamata Olive Tapenade with toasted Crostinis
• Golden Beet Hummus with Toasted Pine Nuts on Fresh Pita
• Cherry Heirloom Tomato and Watermelon Skewers with Balsamic Glace
• Grilled Baby Spring Vegetable Skewer with Balsamic Vinaigrette
• Homemade Potato Tot filled with Baby Scallion and Homemade Ketchup – Atlanta’s Best!
• Japanese Tempura Fried Asian Vegetables with a Sweet Garlic Chili Sauce and Fresh Basil “Aioli”
• Sundried Cherry Tomato “Raisin” and Risotto Fritters W. Fresh Thyme and Lemon Emulsion
• Wafers with Apricot Jam and Pan Seared Cinnamon Apples
• Cucumber Cup with Grilled Black Bean & Corn Salsa
• Bruschetta topped with Red Grapes tossed with a Balsamic Vinegar Reduction
• Mediterranean Falafel topped w. Cucumber Mint Chutney
• Thai Sweet Chili Marinated Baby Corn Satay, Grilled and served with a Creamy Lemongrass Vinaigrette
• Grilled Tofu and Thai Vegetable Satay w. Creamy Peanut Sauce

Salad Selections

• Sweet Magnolia’s Chopped Wedge Salad with Fresh and Crisp Iceberg, Crisp Candied Pecans, Pickled Red Onion Slivers, Cherry Heirloom Tomatoes, Toasted Bread Crumbs Served with a Creamy Cracked Black Pepper Dressing
• Fresh Roasted Beets, Fire Roasted Baby Corn, Mescaline Greens and Shaved Almonds Served with a Balsamic Reduction and Extra Virgin Olive Oil
• Red and Green Leaf Lettuce with Sunflowers Seeds, Carrot Threads, European Cucumbers and  Fresh Blueberries Tossed in a Homemade Olive Oil & Raspberry Vinaigrette
• Baby Mescaline Greens Topped with Fried Coconut Chips, Shaved Cucumbers and Cherry Heirloom Tomatoes Accompanied by a Mango Papaya Vinaigrette
• Tender Baby Greens Topped with Homemade Dried Cherry Heirloom Tomatoes, Sweet Grilled Peppers, Grilled Red Onions and Homemade Garlic Baguette Croutons. Served with a Ruby Port Wine Emulsion
• “Signature” Mediterranean Salad made with Crisp Iceberg and Romaine Topped with Roasted Sweet Peppers, Cherry Heirloom Tomatoes, Kalamata Olives, Sweet and Mild Pepperoncini, and Served with a Creamy Red Wine and Herb Vinaigrette
• Spinach, Red and Green Leaf Lettuces with Shaved Carrot Curls, Toasted Walnuts, Cherry Heirloom Tomatoes with a Meyer Lemon- Fresh Georgia Parsley Vinaigrette
• Fresh Greens with Fire Roasted Bosc Pears, Toasted Walnuts and Baby Cherry Tomatoes Combined with a Mustard-Thyme Prosecco Drizzle
• Baby Romaine with, Herb and Olive Oil Croutons, Spring Tomatoes and Fresh Cracked Pepper Accompanied with a Creamy Fire Roasted Heirloom Tomato Vinaigrette

Entrée Selections

• Marrakesh Vegetable Curry over fragrant Jasmine Rice
• Fresh Spinach and Sweet Potato Lasagna with Roasted Sweet Peppers, Fine Herbs and Wilted Cherry Tomatoes - Atlanta’s Best!
• Creamy Wild Mushroom Risotto with Asparagus and Fresh Herbs
• Ginger and Asian Vegetable Stir Fry with Lemongrass Steamed Basmati
• Lentils and Wilted Spinach with Heirloom Tomato Concasee
• Chick Pea Curry with Roasted Eggplant Puree
• Spring Garden Ratatouille, Heirloom Tomatoes, Red Wine and Balsamic
• Red Quinoa with Black Beans, Cherry Tomatoes and Fresh Herbs
• Bistro Seasonal  Grilled Vegetable Display Marinated with Marin, Soy Sauce, Ginger and Brown Sugar Grilled and Sliced Thin and Served atop Rice Noodles Tossed in a Spicy Peanut Broth topped with Roasted Peanuts
• Wood Grilled Seasonal Mushroom Display with Grilled Sweet peppers served with a Caramelized Onion Marmalade.
• Traditional Grilled Vegetable Lasagna with Cashew Cream and Spinach and Tofu Ricotta with Nona’s Tomato Stewed Tomato Sauce
• 5 Spice Fire Roasted Cauliflower over Sweet Chili Sweet Potatoes topped with Micro Cilantro, Hong Kong Scallions and Fried Wonton Slivers
• Fire Roasted and Candied Heirloom Carrots over Bok Choy, Soy Sauce Broth and Garnished with Crunchy Fried Daikon Chips
• Southwestern Fried Tofu with Roasted Red Pepper Puree and Fresh Cactus Pico De Gallo
• Ultimate Grilled Portobello Taco Station with Caramelized Onions and Roasted Sweet Peppers, Pico de Gallo, Guacamole, Black Bean & Corn Salsa, Lime “ Sour Crema” served with a variety of Flour and Corn Tortillas

Starch Selections

• Fire Roasted Potato Medley with Fresh Rosemary and Roasted Garlic
• Israeli Pasta with Fire Roasted Local Spring Vegetables and Fine Herbs
• Creamy Yellow Grits topped with Shaved Scallions and Fresh Cracked Black Pepper
• Cracked Mustard and Dijon Fire Roasted Baby Potatoes
• Roasted Garlic and Rosemary Mashed Potatoes
• Fire Roasted Root Vegetable Medley to include: Turnips, Carrots, Rutabagas, and Parsnips 
• Blanched Baby Gold Potatoes with Melted Arugula, Wilted Tomatoes and Roasted Red Peppers
• Sweet Potato Soufflé topped with Maple “Butter” and Candied Pecans
• Penne Pasta with Nona’s Homemade Pomodoro Tomato Sauce finished with Fresh Basil Chiffonade
• Pan Sautéed Wild Mushroom Risotto Cakes over Cherry Tomato Puree with Toasted Pinolas and Balsamic Drizzle
• Fire Roasted Sweet Potatoes with a Thai Sweet Chili Glaze
• Imported Jasmine Rice with Fragrant Lemongrass and Kaffir Lime
• Linguine Aglio E Olio with Cold Pressed Extra Virgin Olive Oil, Vegetable Broth Caramelized Garlic Shavings, Crushed Red Pepper topped with Shaved Parmesan
• Spanish Saffron Rice with the Holy Trinity topped with Spring Scallions and Fine Herbs

Vegetable Selections

• Fire Roasted Fresh Green Beans with Sliced Almonds in a Homemade Lemon Butter
• Assorted Local Seasonal Vegetables Sautéed in Fresh Garlic and Olive Oil
• Seasoned and Fire Roasted Broccoli and Cauliflower with Julienne Sundried Tomatoes and Toasted Garlic Chips 
• Homemade Bread Crumb and Crusted Italian Plum Tomatoes with Lemon Herb “Butter” Drizzle
• Grilled Local Seasonal Vegetables marinated in Fresh Garlic, Herbs and Olive Oil
• Wood Grilled Asparagus with Garlic “Butter” and Mini Roasted Sweet Peppers
• Sautéed Butternut Squash with a Homemade Maple Pecan Drizzle
• Fire Roasted Baby Carrots Glazed in a Local Sweet Wine “Butter” Sauce
• White Sesame Roasted Snow Peas with Baby Corn in a Caramelized Soy Broth
• French Ratatouille with Baby Spring Vegetables with a Sweet Red Wine Tomato Sauce
• Local Silver Queen Corn and Shredded Carrot Cream Soufflé
• Sautéed Bok Choy and Broccoli in a Caramelized Soy and Hoisen Broth
• Wilted Baby Spinach with Grilled Cherry Tomatoes and Shaved Scallion Threads
• Wood Fire Roasted Wild Mushrooms with Fine Herbs and a Balsamic Glaze Drizzle
• Grilled Brussel Sprouts with Toasted Garlic and Candied Shallots and Pecans
• Wilted Spinach with Fire Roasted Pearl Onions Toasted Walnuts
• Sautéed Balsamic Mushrooms
• Broccoli Rabe with Toasted Garlic
• Fire Roasted Acorn Squash with Sweet Maple and Cinnamon Glaze