MAIN DISHES

Dinners with either 3 Classic Side Items OR 2 Classic Side Items & 1 Classic Dessert
start between $23-29 per guest for Single Entree Buffet/Plated Dinners
and between $27-33 per guest for Dual Entree Buffet/Plated Dinners

 BEEF ENTREES

Grilled Filet of Beef

Chef-Grilled on-site, served with Cognac Cream Sauce or Shiitake Butter

Beef Short Rib

Braised in Red Wine

Beef Tenderloin Medallions

with Merlot Pan Sauce OR Chimichurri Sauce

Grilled London Broil

with Fire-Roasted Onion & Brandy Sauce

Grilled Flank Steak

with Merlot Pan Sauce, Porcini Mushroom Sauce or Pommery Mustard Sauce

Shaved Roast Beef

served with caramelized onions in Jus

Sirloin Tips

with Gravy, Pearl Onions, and Mushrooms

Classic Pot Roast

with mushrooms and carrots

Homestyle Meatloaf

with tomato glaze

 

PORK ENTREES

Grilled Pork Shanks

topped with Mango Salsa or Peppadew Gastrique

Ranch-crusted Pork Loin

rolled with Wild Mushrooms and Roasted Red Peppers served in pan sauce

Sage-Rubbed Pork Loin

 with Stone Fruit & Smoked Bacon Glaze

Smothered Pork Chops

with mushrooms and onions

SEAFOOD ENTREES

Horseradish-crusted Salmon

with Mustard Cream Sauce

Grilled Salmon

with Lemon Caper Wine Sauce

Pistachio crusted Mahi Mahi

 Green Tea infused, topped with an Orange Beurre Blanc

Blackened Tilapia Filets

with Fresh Fruit Salsa OR Cajun Cream Sauce

 

CHICKEN ENTREES

Vegetable-stuffed Statler Chicken Breast

with Fresh Seasonal Vegetables

Prosciutto-stuffed breaded Chicken Breast

with Garlic, Basil, and Feta topped with Chardonnay Cream sauce

Bourbon Pecan-coated Chicken Breast

topped with Tequila Apricot sauce

Chicken Spinoccoli

Chicken Breast stuffed with Spinach, Broccoli, Tomato, Mozzarella and Feta served atop a bed of Marinara

Chicken Aginapes

with marinated roasted Red Peppers, Artichoke Hearts and Mushrooms

Lightly Breaded Chicken Breast

topped with Pommery Mustard Sauce

Almond-crusted Chicken Breast

with Creme Brulee Beurre Blanc OR Teriyaki Ginger Orange Glaze

Grilled Chicken Breast

with your choice of marinade: Herb-crusted, Rosemary Mustard, Italian, OR Mushroom Marsala

Oven-Roasted Chicken (Bone-in)

with your choice of marinade: Herb-crusted, Rosemary Mustard, OR BBQ

Chicken Pot Pie

 

PASTA ENTREES

*Any of these options can be made Vegetarian-Friendly

Béchamel Lobster Macaroni and Cheese

with chopped Tomatoes, Scallions, and diced Lobster

Bowtie Pasta

with Shrimp and Asparagus in a Citrus Cream Sauce

Penne Pasta

with Beef, Mushrooms, and Asparagus in a Sundried Tomato Cream Sauce

Rotini Pasta

with strips of Grilled Chicken, Tomatoes, and Broccoli in a Chardonnay Cream Sauce

Spaghetti

with Plant-based Crumbles in Marinara

 

VEGAN/VEGETARIAN ENTREES

Vegan Roasted Vegetable & Quinoa Stuffed Pepper

 

Tofu Curry with Lemongrass and Chile

 

Mediterranean Zucchini Boat

stuffed with Chickpeas and Vegetables

Rustic Vegetarian Loaf

A blend of lentils, rice, onion, shredded carrots, corn and spinach, Mozzarella, Parmesan and seasonings topped with Checca sauce 

Curried Lentils

served over a Bed of White Rice

Vegetable Stuffed Balsamic Glazed Portabella Mushroom

 

 CLASSIC SIDES

SALADS:

Tossed Garden Salad

with Green Leaf Lettuce, Grape Tomatoes, Cucumbers, shredded Carrots, croutons with Buttermilk Ranch and Balsamic Vinaigrette

Caesar Salad

Romaine Lettuce topped with Croutons and Freshly-grated Parmesan Cheese, served with Caesar Dressing

STARCHES:

Potatoes Au Gratin

Rosemary Roasted Baby Potatoes

Pepper Moon Signature Smashed Potatoes

Baked Mac & Cheese

Steamed White Rice

Carolina Wild Rice

VEGETABLES:

Zucchini, Yellow Squash, and Onion Mix

Grilled Seasonal Vegetables

Steamed Broccoli

Steamed Vegetable Medley

Fresh Green Beans

Fresh Cut Fruit

 

SAVORY UPGRADES

SALADS:

Blueberry Feta Salad

with Fancy Greens, Sliced Almonds, and Blood Orange Vinaigrette dressing

Fresh Kale Salad 

with Romaine, chopped egg, tomatoes and pepitos with honey horseradish dressing

Artisan Greens with Red Grapes 

feta, walnuts, and homemade Dijon vinaigrette

Asian Seasame Spinach Salad

with mandarin oranges, red onions, toasted almonds, fried noodles and toasted sesame dressing

 

STARCHES:

Wild Mushroom Risotto 

Baby Spinach Risotto

Three Cheese Wild Mushroom Penne

Gnocchi in Lemon Butter Sauce OR Gorgonzola Cream Sauce

 

VEGETABLES:

Grilled Asparagus

Steamed Asparagus with Citrus Butter

Seasoned Roasted Top-on Carrots

 

DESSERT MENU

 

*Updated February 2026