A Taste of What We Do

 Hors d’oeuvres

  • For Meat Fish Lovers
  • Marinated Duck Breast and Pineapple wrapped in Bacon ** (gf)
  • Shrimp and Bacon Skewers with bbq dipping sauce or spicy tomato glaze (gf)
  • Tarragon Chicken Salad in bite sized filo shells
  • BBQ Brisket in potato cups with horseradish cream (gf)
  • Smoked Trout with fresh cucumber and carrot with sesame drizzle in cucumber (gf)
  • Ruben Fritters (an 808 specialty)
  • Flank Steak Croistini with sauteed red onion and balsamic reduction or blue cheese cream
  • Chicken Liver, Pistachio and Cognac Pate
  • Mini Maryland Crab Cakes with spicy remoulade
  • Mini Shrimp and Scallop Cakes**
  • Spicy Crab and Shrimp Nori Rolls, Smoked Salmon, Cucumber and Scallion Nori Rolls (gf)
  • Smoked salmon Canapes with a green apple, red onion and fried caper slaw with dill lemon cream on a rye toastette. **
  • Chicken Satay with Peanut Sauce
  • Chilled Asian Marinated Mussels
  • Pork Meatballs in spicy bbq sauce on a polenta round
  • Pork Belly Bites with Korean BBQ or Traditional BBQ (gf)
  • Single Serve Pork Belly over barley with a pineapple agrodolce
  • Chorizo and Shrimp Skewers with Spicy Tomato Glaze
  • Pulled Pork or Bites with Home made BBQ or Pulled Chicken Bites with Carolina Sauce in filo cups
  • BBQ Riblettes ** (gf)
  • The best ever wings….buffalo, huli huli, szechuan, maple mustard, or garlic parm (gf)
    Mini Andouille En Croute
  • Asian Ginger Meatballs with sweet and sour sticky sauce (gf)
  • Sausage or Crab stuffed fried dumplings with Asian inspired sweet and sour dipping sauce


  • Bloody Mary Shrimp Skewers (gf)
  • For Vegetarians and Vegans (v+ = vegan)
  • Cheese stuffed homemade Tater Tots (gf)
  • Tomato Basil Risotto Aranchini
  • Spinach Mushroom and Gruyere Risotto Aranchini
  • Stuffed Baby Bellas (v+, gf)
  • Feta cheese stuffed cherry peppers topped with Kalamata olive (gf)
  • Quinoa Salad with Brussel Sprouts in a citrus vinagrette on endive (v+, gf))
  • Corn or Butternut Squash Fritters
  • Avocado and scallion Nori rolls (v+, gf)
  • The best ever wings….buffalo, huli huli, szechuan, maple mustard, or garlic parm
  • Onion Soup Boule
  • Almond Encrusted Deep Fried Jarlsberg
  • Anitpasto Skewers (v+ optional, gf)
  • Traditional Deviled Eggs topped with a touch of homemade pesto and white truffle oil (gf)
  • Herbal Cheese Stuffed Mushroom (gf)
  • Spinach and Gruyere in filo cups
  • Mini grilled cheese bites with a tomato basil soup dip (gf)
  • Pear and Roquefort Phyllo Stars
  • Quinoa Spinach Bites with Gingered Orange dipping sauce (v+, gf)
  • Baked Polenta Bites with spicy tomato dipping sauce (v+, gf)
  • Caramelized onion and asparagus in Filo cups (v+)
  • Black Bean Meatballs (v+)
  • Tomato Basil Croistini (v+)
  • Sweet Potato Wedges with Sesame soy dipping sauce (v+, gf)

** additional cost may apply

Add on stations
Yakatori Grilling Station **
Raw bar options available **
Savory Crepe Station **


  • Traditional Garden Salad (seasonal) with Champagne Maple Vinaigrette
  • Arugula, Teardrop Tomato, Red Onion, Shaved Carrot with Homemade Champagne Maple vinaigrette
  • Chilled Fresh Green Bean Salad with a dijon maple vinaigrette
  • Chick Pea Carrot Salad
  • Radish Pear and Goat Cheese Salad
  • Lentils and Roasted Pepper Salad
  • Buffalo Quinoa Chicken Salad

  • Fresh spinach Salad with Bacon, Local Eggs, and Mushrooms and Champagne Maple Vinaigrette
  • Traditional Potato Salad.
  • Root Vegetable Salad in a citrus vinaigrette **
  • Broccoli Salad with sunflower seeds and cranberry
  • Arugula, Spinach Shaved Carrot and Red Onion Salad
  • Herb and Endive Salad with Creamy Lime Dressing

  • Local Corn and Bean salad
  • Asian Slaw
  • Traditional Cole Slaw
  • Mexican Street Salad
  • Summer Chopped Salad with Quick Pickled Vegetables.
  • Orzo salad with Creamy Buttermilk Dressing
  • Lemon basil Shrimp Salad
  • ** additional cost may apply

 Soups and Stews

(All soups and stews are homemade from scratch)

  • Corn, Shrimp, Lobster or Butternut Squash Bisques **
  • Portuguese Sausage and Bean Soup
  • Sausage Lentil Soup
  • Tomato and Fresh Basil
  • Watermelon or traditional Gazpacho

  • Duck Gumbo with Crispy Cracklins **
  • Summer Watermelon Gazpacho
  • Traditional Gazpacho
  • Black Bean and Bacon Soup
  • Creamy Rueben Soup

  • Creamy Chicken Curry Soup
  • Cauliflower, Tomato and Chick Pea Curry
  • Sausage Jambalaya
  • Shrimp Jambalaya

** additional cost may apply

Main Courses

  • Eggplant and spinach pesto
  • Butternut Squash Lasagna
  • Traditional Meat Lasagna
  • Braised Asian Pork Cheeks (these are really good and different)
  • Pork Tenderloin in cider and apple glaze**
  • Grilled Chicken Breast with Maple Bacon, and Bourbon Jam.
  • Beef Tenderloin with Pinot Noir Balsamic Reduction **
  • Chicken Picatta (light in white wine and lemon)
  • Almond Nut encrusted Chicken Breast with lemon and thyme
  • Pan Seared Chicken Breast with Lemon Chive pan seared sauce
  • Mediterranean Chicken (artichokes, kalimata  and queen olives)
  • Chick Pea, Tomato and Cauliflower Curry (main course or a side)

  • Braised Short Ribs
  • Chilled Soba Noodles with peanut sauce or fresh pesto
  • Pulled Chicken in Honey Mustard BBQ Sauce
  • Pulled Pork in homemade BBQ
  • Slowly Braised Brisket of Beef
  • Scampi, scampi, scampi…you name the protein
  • Pan Seared Duck Breast in a cranberry and red wine sauce**
  • Pan Seared Sea Scallops in wonton vessels **
  • Marinated Flank Steak with burgundy reduction
  • Seared Salmon in Pineapple Glaze or Baked with a lemon dill cream **
  • Malaysian Beef or Chicken Curry
  • Beef Stroganoff ala 808
  • Stations ** (pasta, savory crepe, sliders, you name it)

** additional cost may apply


  • Roasted Fingerling Potatoes
  • Risotto (time sensitive)
  • Polenta
  • Garlic Mashed Potatoes
  • Cauliflower Mashed
  • Quinoa with wilted spinach and summer vegetables in a zesty vinaigrette
  • Faro Salad with heirloom tomatoes and fresh herbs

  • Cranberry and Pecan Rice Pilaf
  • Dirty Wild Rice
  • Mac and Cheese
  • Assortment of vegetable choices and styles (seasonal)
  • Also consider some of our fabulous salads as a side dish

 Signature Sandwiches

(many of these can be converted to hors d’oeurves)

  • The Summer Sandwich: Fresh Mozarella on a bed of greens with olive tapenade and balsamic reduction
  • The Autumn Sandwich: Sliced, maple and chili coated, oven roasted Butternut Squash, caramelized balsamic Vidalia onion, toasted almonds grilled on multi grain bread. Really!!!!
  • Chicken Breast ala Ate o Ate: Grilled Chicken Breast with melted Gruyere, Sauteed Onions, Roasted Red pepper and Carolina Sauce (a slightly spicy mustard based sauce)
  • Shortrib or Brisket Grinders with several options of sauces, pickled red onion or whatever…you tell us
  • Marinated Flank Steak on a Grilled Ciabatta Grinder with roasted red pepper, fresh mozzarella, and pesto mayo
  • WHAT? Pork belly? Yep, braised and coated in a spiced flour, deep fried and served on shredded romaine with maple may…decadent…
  • Build your own burger….this says it all. A ground and seasoned brisket blend.
  • Tacos of all denominations. Fish, Beef, Chicken, Veggie, Brunch tacos…all with fresh salsa, cheddar and jack, queso fresco and chipotle sour cream.
  • Traditional Po-Boys

** additional cost may apply

 Desserts available upon request