Southern CaesarCrispy kale with goat cheese, cornbread croutons

and Caesar bacon dressing.

Grilled Hearts of RomaineTender romaine, Parmesan cheese, Bartlett

pear slices with Lynn’s honey vinaigrette dressing.

Tortellini SkewersCreamy cheese filled tortellini, fresh garden veggies tossed in our house made vinaigrette and served on easy to eat skewers.

Classic WedgeIceberg lettuce, tomatoes, bacon, Bleu cheese crumbles

and homemade ranch dressing.

Creole Deviled EggsServed with a Cajun twist topped with bacon jam

and fresh chives.

Heirloom Tomato and BurrataFresh tomatoes, Burrata cheese, olive oil, salt and pepper,

and basil leaves drizzled with balsamic vinegar.

Roasted BeetArugula with goat cheese, pistachios,

and lemon vinaigrette dressing.

Fried Green TomatoesLightly battered and served with our made from scratch

Creole aioli and bacon.

Filet Mignon BitesWrapped in bacon and served with a thick, tangy,

and creamy horseradish sauce.

APPETIZERS

SALADS

Marinated Shrimp CocktailChilled, light, and fresh served with our spicy house

made cocktail sauce.

Mini Crab CakesLight, zesty seasoning folded in buttery cream sauce, egg

washed, lightly breaded and fried. Served with spicy remoulade.

Private Dinner MenuW W W . H O N E Y W O O D V A L L E Y . C O M | ( 2 0 5 ) 9 9 7 - 3 6 3 5 | I N F O @ H O N E Y W O O D V A L L E Y . C O M | @ H O N E Y W O O D V A L L E Y

WE PROUDLY PARTNER WITH TABLE AND THYME FOR ALL CATERING AND GOURMET MEAL OPTIONS.TABLEANDTHYME.CO | @TABLEANDTHYME.CO

Creamy Shrimp and GritsSautéed gulf shrimp with onions, red peppers, crispy

bacon, Conecuh sausage and tomatoes combined in Creolegravy and severed over creamy grits.

Grilled RibeyeGarlic jalapeño compound butter, creamy potatoes,

balsamic Portabello mushrooms and roasted rainbowcarrots.

Grilled Georgia PeachVanilla mascarpone, maple pecan granola w/ fresh

vanilla bean whipped cream.

Pan Seared GrouperCauliflower purée, wilted spinach, topped with tomato and

lemon beurre blanc.

Grilled Aged Beef TenderloinJumbo lump crab meat, creamy polenta, grilled

asparagus with bearnaise sauce.

Blackened Beef TenderloinCreamy mashed potatoes, grilled corn relish and garlic

haricot vert.

Seared Diver Sea ScallopsRisotto, spinach, country bacon topped with

creamy basil pesto.

Harissa Crusted SalmonJasmine rice, garlicky kale and a sweet chili reduction.

Crispy Oven Airline ChickenLima and sweet corn succotash, roasted potatoes and

three pepper chow-chow.

Seafood PastaCavatapi noodles, crab, shrimp, lobster, wilted spinach

with Parmesan cream sauce.

ENTREES

Grilled Pork TenderloinConfit ratatouille and sweet potato purée topped

with fig Demi glacé.

Crispy Pan Seared CatfishSriracha cheese grits with cucumber kimchi salad.

Bread PuddingWhite chocolate, pecan praline, or mixed berry.

Irish Creme BrûléeA creamy, delicate Irish cream infused custard topped

with a crunchy sugar glaze.

Flourless Chocolate S’mores CakeA dense fudge tart, homemade marshmallows, graham cracker

crumbles, toasted and topped with a chocolate drizzle.

Vanilla Panna CottaLemon curd, sweetened strawberries and candied pecans.

Southern Fried Banana PuddingFresh whipped cream and caramel sauce.

Key Lime PieRaspberry purée.

DESSERTS

Private Dinner MenuW W W . H O N E Y W O O D V A L L E Y . C O M | ( 2 0 5 ) 9 9 7 - 3 6 3 5 | I N F O @ H O N E Y W O O D V A L L E Y . C O M | @ H O N E Y W O O D V A L L E Y

WE PROUDLY PARTNER WITH TABLE AND THYME FOR ALL CATERING AND GOURMET MEAL OPTIONS.TABLEANDTHYME.CO | @TABLEANDTHYME.CO