On the Side

Almond-Wild Rice Pilaf

Herbed long grain and wild rice teamed with golden raisins and toasted almonds.

Apples and Cranberries

Baked apples teamed with fresh cranberries, oats, pecans and brown sugar.

Black-Eyed Peas

Traditional southern-style black-eyed peas. Served for good luck.

Broccoli Casserole

Fresh broccoli florets teamed with creamy cheese and mushrooms.

Classic Green Bean Casserole

Creamy cut green bean casserole topped with crispy onions.

Coconut-Praline Sweet Potatoes

Southern-style sweet potatoes topped with toasted coconut and chopped pecans.

Coconut-Scented Black Beans

Frijoles negros scented with coconut and served with a cilantro-lime crema.

Country Club Squash

Fresh yellow squash and onion teamed with herb-seasoned bread crumbs and American cheese.

Creamed Cauliflower

Puree of fresh cauliflower florets teamed with Parmesan cheese, cream and fresh herbs.

Deviled Eggs

Boiled egg halves filled with a pickle relish sweetened egg yolk.

Farm-Style Green Beans

Whole green beans topped with sliced mushrooms, tomatoes and crispy bacon.

Grilled and Roasted Vegetables Primavera

Fresh seasonal vegetables tossed in a light marinade. Served at room temperature.

Grilled Asparagus with Lemon

Tender asparagus spears, seasoned with preserved lemon olive oil and lightly grilled.

Grits Chantilly

Southern-style grits seasoned with butter and Chantilly cream.

Hasselback Potatoes

Fanned baby potatoes roasted with butter and herbs.

Herbed Wild Rice

Nutty wild rice seasoned with fresh herbs.

Mashed Potatoes Chantilly

Mashed potatoes seasoned with butter and Chantilly cream. (Mashed Potato Bar also available.)

Mushroom Cobbler

Melange of assorted mushrooms in a creamy red wine sauce served with a biscuit topping.

Pimento Macaroni and Cheese

A twist on classic pimento cheese teamed with elbow macaroni.

Pineapple Au Gratin

Sweetened pineapple and Cheddar cheese baked in a savory fruit casserole.

Potatoes Italiano

Buttery petite red-skinned potatoes baked in Italian seasonings.

Praline Sweet Potatoes

Southern-style sweet potatoes topped with brown sugar and pecans. (Sweet Potato Bar also available.)

Provençal Vegetable Display

French inspired vegetable display paired with olives and nuts.

Roasted Asparagus with Bistro Olive Salad

Roasted asparagus spears topped with an herbed olive and capers salad.

Roasted Green Beans with Olive Tapenade

Whole oven-roasted haricots verts topped with a melange of olives, capers and herbs.

Roasted Rosemary Potatoes

Balsamic-scented potatoes roasted with fresh rosemary, red onion, sweet red peppers and topped with toasted pine nuts.

Southern Collard Greens

Slow-cooked southern-style collard greens seasoned with bacon. Served with pepper vinegar.

Southern-Style Baked Beans

Slow-cooked beans seasoned with bacon in a tangy brown sugar and tomato sauce.

Spinach and Artichoke Hearts

Nutmeg-laced spinach, artichoke hearts and water chestnuts baked with two cheeses.

Vegetable Casserole

Fresh asparagus spears, baby corn, broccoli florets, shredded carrots, mushrooms, yellow squash, minced onion and water chestnuts in a cheesy cream sauce.