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Breakfast Selections


Option 1

Fresh scrambled eggs, bacon or pork sausage links, fresh cut fruit bowl, cheddar cheese grits or country potatoes with onions, fresh baked banana bread, buttermilk biscuits with sweet cream butter, orange and grapefruit juices, coffee, hot teas with lemons.

Option 2

Frittatas with spinach, chicken, ham, or bacon (with cheese), fresh cut fruit bowl, cheddar cheese grits, fresh baked banana bread, buttermilk biscuits with sweet cream butter, orange and grapefruit juices, coffee, hot teas with lemons.

Option 3

French croissant casserole with marmalade syrup, scrambled eggs, fresh cut fruit, pork bacon or sausage, grilled asparagus.

Turkey bacon or sausage may be substituted for pork.

Additional add ons

Smoked salmon board with sour cream, capers, red onions, chopped eggs, lemons, crostini.

Assorted yogurts​.

Quinoa bowl with fresh basil, tomatoes, avocado.

Breakfast sliders with thin sliced ham, scrambled eggs and cheese with a maple / Dijon glaze.

Hashbrown casserole with onions, tomatoes, scallions.

Lunch Selections

Option 1

Assorted wraps to include “Miles” chicken Caesar salad with lettuce and tomato, sliced smoked breast of turkey with lettuce and tomato and chipotle mayonnaise, vegetarian with hummus spread or grilled eggplant with goat cheese. Served with tortellini pasta salad, fresh cut fruit bowl, Greek salad, pickles.

Option 2

BBQ buffet to include pulled smoked pork, grilled breast of chicken, sweet and spicy sauces. Served with honey baked beans (vegetarian on request ), sweet cole slaw, mustard potato salad, cornbread with sweet cream butter.

Option 3

Many of the dinner selections can be served as lunch options. Please call or email for details.

All lunch selections served with coffee, hot teas with lemon, sweet iced tea & lemonade.

Dinner Selections:

Buffet dinner selections include a choice of one entrée, one salad, two sides, one dessert, rolls with butter, coffee service, and assorted hot teas with lemons.


Chicken Marsala: Breaded breast sautéed in a sweet Marsala wine and mushroom sauce.

Chicken Florentine: Grilled breast topped with spinach served in a light parmesan nutmeg cream sauce.

Chili / Oregano "fried" Chicken: Breaded, baked to a golden brow. Served with a seasoned white sauce.

Chicken Alfredo rigatoni w/ spinach in a creamy buttermilk sauce.

Chicken Scallopini: Thin breaded breast of chicken with mushrooms in a light lemon sauce.

Chicken Dijonnaise: Breaded breast in a Dijon honey sauce w/ cucumbers and tomatoes. ( gluten free ).


Braised Brisket: Tender beer braised beef with sautéed onions.

Millie’s Meatloaf: An old family recipe served with a savory red sauce.

Classic Lasagna: Layers of wide noodles, beef, creamy cheeses in a red sauce.

Beef Tenderloin: Grilled then roasted served with a horseradish – Dijon sauce.


Fillet of salmon: Cedar planked lemon pepper salmon with horseradish – chive sauce.

Seafood au Gratin: Shrimp, scallops, crab served in a white wine cheese sauce.

Shrimp and Grits: Plump sautéed shrimp served on a bed of white cheddar grits and roasted vegetables.

Salmon Wellington: Served in a puff pastry stuffed with a creamy spinach, onions, mushroom sauce.

Pork and Lamb:

Roasted Pork Tenderloin: Dry rubbed and served with a horseradish cream sauce.

Australian Rack of Lamb: Rack of lamb grilled medium rare, served with a mint jelly/ honey fig sauce.



Eggplant Parmesan: Layered eggplant with mozzarella and parmesan cheeses in a rich tomato sauce.

Spinach Lasagna: Layered spinach and pesto in a rich white sauce.

Cheese Tortellini: Large tortellini served with garlic roasted vegetables and parmesan cheese.

Fettuccine Alfredo: served in a light parmesan cream sauce.

Pasta Primavera: Fettucini in a light cream sauce with mixed seasonal vegetables.

Vegetarian strudel w/ carrots, onions, mushrooms, peas, cabbage & fresh basil. Sprinkled w/ cheese.


Salad Selections:

Red potatoes with green beans, red onions in a light pesto sauce.

Mixed greens with tomatoes, red onion, cucumbers. Served with white French dressing.

Crisp romaine with tomatoes, three cheeses, in a creamy Italian dressing.

Baby spinach topped with red onion and chopped eggs. Served with warm bacon dressing.

Caesar with a creamy dressing and home made croutons.

Greek salad with feta cheese, cucumbers, bell peppers, and red onions. Served with red wine vinaigrette.

Asian pasta salad w/ linguine. ( Vegan ).

Sides Selections

Garlic mashed potatoes.

Sweet potato grits.

Grilled red potatoes with French beans and red bell peppers in a light pesto sauce.

Savory red potato gratin.

Wild rice pilaf on a bed of spinach. (sautéed with fresh garlic).

Orzo medley with grilled artichokes, red bell peppers, mushrooms, and scallions.

Squash/ zucchini risotto with parmesan cheese.

Roasted seasonal vegetables with balsamic vinaigrette.

Squash casserole with yellow and white cheddar cheeses.

Roasted whole carrots in a buttery cinnamon sauce.

French beans in a balsamic marinade with sliced red onions and sesame seeds.

Roasted asparagus with lemon pepper, tomatoes, bell peppers, purple onions in a balsamic vinaigrette drizzle.


Italian cream cake.

Cream of coconut cake with raspberry garnish.

Louise’s apple or peach cake with amaretto cream.

Flourless chocolate cake with dark chocolate glaze. ( gluten free )

Peach tart served with strawberries. ( gluten free ).

Lemon Chiffon pudding

Peach cobbler served with vanilla cream.

Lemon / raspberry mousse layered with vanilla wafers.

Assorted cookies /brownies platter.

Classic Tiramisu. ( prepared with sweet Marsala wine ).


Buffet hors d’ oeuvres

Fresh seasonal fruit and imported cheese display.

Crudité platter with fresh cut vegetables. Served with corn/jalapeno dip.

Chilled shrimp display with Miles’ cocktail sauce.

Smoked salmon board with crostini and accompaniments.

smoked salmon mousse on sliced cucumbers with herbed sour cream.

Basil - crabmeat topped English cucumbers.

Build your own crostini platter. With chopped tomatoes, parmesan, fresh basil.

Sun dried tomato / olive tapenade spread with baked pita points.

Charcuterie platter w/ a variety of dry cured meats, cheeses and various garnishes.

Chicken / asiago mousse served on sliced cucumbers.

Thai seasoned chicken served with coconut/peanut sauce. (on side).

Hand rolled meatballs with sweet and sour OR stroganoff sauce.

Sausage and pesto stuffed mushroom caps.

BBQ pork sliders with cole slaw. Served with chipotle aioli and tangy BBQ sauce.

Beer braised beef brisket sliders with sweet cole slaw.

Artichoke dip with fresh spinach served with sliced French bread.

Sherried crab dip served with crackers.

Vidalia onion dip served with baked pita points.

Miles Catering offers many gluten free and vegetarian options. Please contact for further information.

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