Entrées
Our menu is endless on options. Some of our most popular entrées are featured below. Catering by Debbi Covington is happy to customize as needed to create a unique menu for your perfect event.
Baked Shrimp with Feta Cheese
Local shrimp baked in herb-seasoned tomatoes and topped with Feta cheese and tangy capers.
Barbeque Burger Casserole
Ground sirloin and wide egg noodles teamed with sweet onion, cream cheese, sour cream, Monterey-Jack cheese, barbeque sauce and minced dill pickle.
Beaufort Tomato Pie
Flaky pastry shell filled with sliced fresh tomatoes, green onion, basil, chives and Cheddar cheese. (Also available with bacon)
Beef Tenderloin
Roasted beef tenderloin served rare with crumbled bleu cheese and a velvety mushroom sauce.
Beef Tenderloin with Mushroom Sauce
Roasted beef tenderloin served with mushroom sauce.
Blue Cheese Chicken Pasta
Wide pasta noodles topped with tender pieces of chicken, fresh asparagus tips and a velvety blue cheese cream sauce.
Bourbon Chicken
Tender chicken pieces seasoned with bourbon and served on a bed or rice, whipped cauliflower or mashed potatoes.
Burrito Bar
Flour tortillas teamed with southwestern-seasoned ground beef or chicken. Served with lettuce, tomato, cheese and southwestern garnishes and accoutrements.
Carolina Crab Cakes
Crab meat teamed with onion, green pepper, pimento and fresh herbs. Served with Dijon aioli and classic cocktail sauce.
Carolina Pork Barbeque
Slow-cooked pulled pork in a mild vinegar-based tomato sauce (Lexington-style) OR vinegar and pepper sauce (Eastern NC-style).
Chicken and Broccoli Divan
Tender chicken breast pieces and broccoli florets teamed with a savory cream sauce and topped with a buttery crust.
Chicken and Mushroom Crepes
Thin crepes filled with chicken and mushrooms and topped with a parma-cream sauce.
Classic Beef and Italian Sausage Lasagna
Tender lasagna noodles teamed with marinara sauce and ricotta cheese, loaded with ground beef and Italian sausage and topped with mozzarella cheese.
Corned Beef
Slow-cooked tender corned beef with a piquant French-style tomato sauce.
Crab Meat Imperial
Delicious blend of crab meat, diced sweet onion, celery, green pepper, pimento, fresh herbs and seafood seasonings.
Daufuskie Crab Pie
Flaky pie crust filled with lump crab meat, cheese, herbs and seasonings.
French Onion Chicken Noodle Casserole
Chicken, onions and chives teamed with creamy cheese and wide egg noodles and topped with fried onions.
Garlic Shrimp
Shrimp teamed with herbs and garlic and baked with a crispy panko topping.
Grilled Marinated Pork Tenderloin
Grilled pork tenderloin seasoned with a marinade of herbs and spices. Served with chutney and assorted condiments.
Ham and Cheddar Quiche
Ham, eggs and cheddar cheese teamed with herbs and cream in a flaky pastry crust.
Hot Chicken Salad
Tarragon-scented chicken salad topped with Cheddar cheese and crushed chips.
Lowcountry Shrimp Cocktail
Peeled shrimp served with classic cocktail sauce.
Paella
Spanish-style saffron rice loaded with shrimp, spicy sausage and chicken.
Palmetto Tortellini
Sliced smoked sausage teamed with fresh broccoli florets and cheese-filled tortellini in a rich Alfredo sauce.
Pasta Puttanseca
Al dente pasta topped with tomato sauce, olives and capers.
Pasta with Clam Sauce
Al dente pasta topped with a clam-laden cream sauce.
Pastichio
Traditional Greek pasta made with lamb and beef and topped with a cheesy Béchamel sauce.
Pat Conroy’s Pickled Shrimp and Cheese Grits
Pickled shrimp with sausage and cheese grits from Beaufort author Pat Conroy's cookbook.
Pesto Pasta
Basil pesto tossed with bow tie pasta, sun-dried tomatoes and sliced black olives. Topped with crumbled goat cheese and toasted pine nuts.
Pizza Pasta
Penne pasta teamed with marinara sauce, Italian sausage, pepperoni, mushrooms and Parmesan cheese. Topped with Mozzarella cheese.
Poppy Seed Chicken
Tender chicken breast pieces and sliced mushrooms teamed with a savory sauce and topped with a buttery poppy seed crust.
Pork Tenderloin Stuffed with Goat Cheese and Spinach
Oven-roasted pork tenderloin filled with goat cheese, baby spinach leaves and sundried tomatoes. Served on a bed of fresh spinach.
Pork Tenderloin with Mushroom Sauce
Grilled marinated pork tenderloin served with mushroom sauce.
Salmon with Cream Sauce Dijon
Salmon fillet topped with a delicate Dijon-scented cream sauce seasoned with white wine and fresh dill.
Seafood Macaroni and Cheese
Southern-style macaroni and cheese teamed with fresh shrimp and jumbo lump crab meat.
Shepherd’s Pie
Ground beef teamed with mushrooms, carrots, peas and onions in a red wine brown-scented gravy and topped with mashed potatoes and cheddar cheese.
Shrimp and Grits
Creamy grits Chantilly topped with local shrimp in a savory ham and fresh herb cream sauce.
Shrimp Pad Thai
Rice noodles and bean sprouts teamed with shrimp in a delicious lime scented Thai sauce and topped with sugared peanuts.
Spanakopita
Greek pastry filled with spinach, ricotta, Feta and Parmesan cheeses and fresh herbs. (Vegetarian)
Steak Oscar
Roasted beef tenderloin topped with asparagus, crab meat, shrimp and sauce Béarnaise.
Swiss Mushroom Chicken
Chicken breast fillet topped with Swiss cheese, mushrooms and crumbled bacon.
Torta Florentine
Puff pastry torta filled with bacon, spinach, mushrooms, roasted red peppers, Mozzarella, ricotta and Parmesan cheeses.
Tuna Casserole
Wide egg noodles teamed with tuna and vegetables in a luscious sherried cream sauce.
