On the Side
Our menu is endless on options. Some of our most popular items are featured below. Catering by Debbi Covington is happy to customize as needed to create a unique menu for your perfect event.
Almond-Wild Rice Pilaf
Herbed long grain and wild rice teamed with golden raisins and toasted almonds.
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.
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.
Fanned baby potatoes roasted with butter and herbs.
Herbed Wild Rice
Nutty wild rice seasoned with fresh herbs.
Mini Tomato Pies
Petite pie shells filled with fresh tomatoes, basil, chives and mozzarella cheese. Served warm.
Melange of assorted mushrooms in a creamy red wine sauce served with a biscuit topping.
Pineapple Au Gratin
Sweetened pineapple and Cheddar cheese baked in a savory fruit casserole.
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.)
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.
Spinach and Artichoke Hearts
Nutmeg-laced spinach, artichoke hearts and water chestnuts baked with two cheeses.
Fresh asparagus spears, baby corn, broccoli florets, shredded carrots, mushrooms, yellow squash, minced onion and water chestnuts in a cheesy cream sauce.