On the Side
Almond-Wild Rice Pilaf
Herbed long grain and wild rice teamed with golden raisins and toasted almonds.
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.
Puree of fresh cauliflower florets teamed with Parmesan cheese, cream and fresh herbs.
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.
Melange of assorted mushrooms in a creamy red wine sauce served with a biscuit topping.
Praline Sweet Potatoes
Southern-style sweet potatoes topped with brown sugar and pecans. (Sweet Potato Bar also available.)
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.
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.