The Colson Salad
Feta Cheese, Roasted Walnut, Sliced Tomato
and Black Olives Served on a Bed of Mixed Greens
and Dressed with a House Vinaigrette

Wild Mushroom Ravioli
With a Sherry Cream Sauce, Topped with Toasted Pine Nuts

Sweetwater’s Italian Chicken
With Creamy Pesto, Artichoke Hearts and Kalamata Olives

Honey Pecan Crusted Chicken
Honey Mustard Marinated and Rolled in Sweet Flakes
Topped with Roasted Pecans, with a Touch
of Orange Blossom Honey

Sweetwater’s Italian Flank Steak
Rolled with Roasted Red Peppers, Pesto and Prosciutto

Big Island Mahi Mahi
Marinated in Garlic Teriyaki,
Grilled and Topped with a Pineapple Salsa

Mashed Potato Bar
Served with Hot Gravy, Bacon Bits,
Cheddar Cheese, Green Onions and Sour Cream

Roasted Red and Sweet Potatoes
Finely Encrusted with Herbs and Spice

Ursula’s Stuffed Tomatoes
Stuffed Plum Tomatoes with Sautéed Spinach, Parmesan Cheese and Bread Crumbs, Topped with Sharp Cheddar Cheese

Vegan Portobello Stuffed Mushrooms
Stuffed with Eggplant, Tomato and Sautéed Onions
Drizzled with Fresh Pesto

Double Cream Brie
with Caramel Pecan Topping
Wrapped and Baked in a Puff Pastry
Served with Fresh French Bread

Creamy Cheese & Spinach
Stuffed Mushrooms

Louisiana Seafood Cakes
Served with Cajun Remoulade

BLT Skewers
Crispy Bacon, Fresh Lettuce and Ripe Tomato
With a Dollop of Curry Mayonnaise

BBQ Chicken Flatbread Pizza
With Cheddar Cheese and Caramelized Onions

Mac & Cheese Bites
Chuck Roast Tender Skewers
With Orange Ginger Glaze

Mini Phyllo Cups
With Ropa Vieja, Black Beans, Tomatoes,
Fresh Cilantro and Avocado Creme Fraiche

Spinach and Cheese Wrapped in Phyllo Dough

Smoked Salmon on Pumpernickel Squares
With Herbed Cream Cheese, Capers and
Sprigs of Dill

Caprese Skewers
Homemade Mozzarella Cheese,
Grape Tomatoes and Fresh Basil
Drizzled with Balsamic Glaze

The McKenzie Salad
Spring Mix with Roasted Red Peppers, Feta Cheese and Walnuts
Tossed with House Vinaigrette

The Cushman Salad
Spring Mix, Roasted Sunflower Seeds,
Dried Cranberries and Mandarin Oranges
Served with Raspberry-Orange Vinaigrette

The Pilgrim’s BLT
Sliced Roasted Turkey & Bacon, Lettuce,
Tomato and Swiss Cheese
With Curry Mayo and Mango Chutney

The Rustic
Roasted Portobello Mushrooms, Sweet Onions,
Roasted Red Peppers, Tomato and Provolone Cheese
With Pesto Mayonnaise

Fresh Fruit Salad Bowl

Assorted Cookies and Brownies

Gallons of Sweet & UnSweet Tea

Bottled Water

The McKenzie Salad
Spring Mix, Roasted Red Peppers, Feta Cheese and Walnuts
Served with House Vinaigrette

Chicken Marsala
Lightly Sautéed and Served with Marsala Demi-Glace

Sweetwater’s Italian Vegetarian Pasta
Penne Pasta with Artichoke Hearts,
Kalamata Olives and Creamy Pesto

Freshly Steamed Green Beans

Fresh French Bread & Butter

Mini Desserts
Applesauce Cake with Honey Cream Cheese Frosting
Mini Chocolate Cakes with Vanilla Frosting
Dispensers of Sweet Tea, UnSweet Tea and Water

Stuffed Mushroom Caps
With Chicken and Smoked Gouda Cheese

Roasted Tomato Bruschetta
Mini Herb Toasts Topped with Roasted Tomato, Basil and Garlic Topping

Double Cream Brie with Caramel Pecan Topping
Wrapped and Baked in a Puff Pastry Served with Fresh French Bread

Vegetarian Spring Rolls
Served with Thai Chili Dip

Chuck Roast Tender Skewers
Served with Homemade Steak Sauce & Horseradish Sauces

BBQ Chicken Skewers
Char-Grilled and Brushed with Southern BBQ Sauce

Roasted Vegetable Antipasto Platter
With Zucchini, Eggplant, Yellow Squash and Mushrooms
Dressed with Balsamic Vinaigrette and Extra Virgin Olive Oil

Assorted Mini Cheesecakes

Fresh Seasonal Fruit Skewers
Served with Marshmallow Cream Dip

The Winter Salad
Apples, Sunflower Seeds, Slivered Almonds and Gorgonzola Cheese
Served on a bed of Iceberg/Romaine Mix
Tossed with House Vinaigrette

Classic Herb Encrusted Chicken
Grilled Chicken Cutlet with Garden Herbs
Topped with White Wine Cream Sauce

Beef Bourguignon
Beef Tips, Slow Cooked Beef Burgundy with Mushrooms and Onions
Served with a Flaky Puff Pastry Shell

Garlic Mashed Potatoes

Roasted Ratatouille
With Tomatoes, Eggplant, Zucchini and Onions

Fresh French Bread & Butter

Strawberry Shortcake

Tableside Iced Tea & Water

First Course

Served Roasted Butternut Squash Soup
Topped with Toasted Pumpkin Seeds

Second Course

Choice of:

Chicken Picatta
Pan-Seared and Topped with Lemon, Butter and Capers
Served with Parslied New Potatoes and Steamed Asparagus


Emperor’s Salmon
Char-Grilled Salmon with Ginger Teriyaki Glaze
Served with Yukon Gold Mashed Potatoes
And Green Beans Almandine

Fresh French Bread & Butter

Third Course

Chocolate Brownie Trifles
With Brownies, Chocolate Mousse,
Toffee Bar Pieces and Fresh Whipped Cream

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