Cranberry Dr. Pepper Brined Hasty-Bake Pork Chop with Blackberry Sauce with Caramelized Onion and Smashed Roasted Yukon Gold Potatoes topped with Butter, Chive, and Parsley with a side of Maple-Thyme Glazed Tri-Color Baby Carrots. Served with an Arugula Salad with Craisins – Candied Pecan – Goat Cheese – Pomegranate Vinaigrette Ricotta-Goat. For dessert a Cheese Tart with a Wafer Crust and Raspberry Sauce.

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