Consultation: 229.883.5535

Menu Items You May Want to Consider

Idea #1

If you are considering having a small to medium sized cocktail party with medium to heavy Hors D’Oeuvres, you may want to consider a package that I have designed which includes champagne and duck. The idea of champagne and duck works because the two go together wonderfully. It takes all the hassle out of what you are serving in terms of food and beverages. It's easy to price by the head and could be cost-effective over serving hard liquorbeverages which tend to be expensive.

Idea #2

This idea works well for the client who wants to have a chef preparing Hors D’Oeuvres directly in front of or near the guests. We do two really great Hors D’Oeuvres that can be served to the client's guests and they can see us preparing them. One is a duck confit pot sticker which is done in a wok over an open flame. The second is a black bean, cheese, and duck meat quesadilla. That in addition to any other prepared Hors D’Oeuvres you may require is one heck of a package.

Idea #3

The cocktail party: We handle a cocktail party by pre-arranging the number of drinks the client wishes to purchase and then we issue coupons for those drinks that the client will distribute to the guests. Control is key both for the caterer and the client because the safety of the guests is of utmost importance. We always like to suggest beer, wine, and champagne first, but are willing to do liquor bars and we do it very well. We have good and experienced bartenders that can make sure your guests are safe and don't overindulge.

Idea #4

If you are considering a served buffet dinner, which is our specialty, then you may want to consider a meat dinner or a fowl dinner. Your choices of fowl would be Chickens, Stuffed Turkeys, Rock Cornish Game Hens, Pheasants, Duck, and Quail. We have been known to do several of these in combination for fancy dinners. The other possibility with fowl is serving a family style dinner where every table gets its own stuffed hen, vegetables, starches, and other foods in large bowls and the guests just pass it around. Normally, these are tables of eight and they are round; excellent idea if you want a home-style feeling to your event.

Idea #5

Meats. Your selection of meats is virtually limitless, although some meats tend to be very costly. However, we do a lot of preparation of eighteen ounce cowboy rib-eye steaks, for instance, as well as large T-bones, tenderloins, brisket, ribs, pork loins, pork tenderloins, and a myriad of other meats. When putting together a menu for your event, you need to select the meats that you would like to have and perhaps consider pairing them with a dish of fowl.

Idea #6

Side dishes with Once Upon a Grill are limitless as well. We prepare everything from Fire Roasted New Potatoes to a Three Cheese Polenta Round that is grilled, Gratan of Potatoes, and an unlimited amount of green vegetables and salads. Choose the number of side dishes that your would like and then we can combine them with your dinner.


As you can see, you can sit down and build your own menu. We can price it out for you and make the necessary adjustments to fit into your wedding or corporate budget, or even your family reunion budget. The key here is to work together closely so that the client gets the best possible foods for the money and the caterer does the best possible job.