Baobab Catering

Dumplings made with braised collard greens, ricotta cheese, and semolina, served with marinated tomatoes and arugula, topped with red wine vincotto seasoned with fresh ginger and garlic.

Crispy tangerine-flavored tofu coated in our house seasoning blend and pan-fried, tossed in a sweet garlic and ginger sauce, served with steamed broccoli, a shallot, and bell pepper hoecake. 

Chanterelle mushrooms are sautéed with garlic and onions, tossed in a creamy Diane mushroom sauce, and served with cheese grits.

Braised collards served with stewed black-eyed peas and jalapeño cheddar cheese hot water cornbread.

Housemade pimento cheese is made into a cheese sauce and folded into al dente elbow noodles, topped with fried shallots. 

Sweet potatoes cooked with brown sugar and butter and topped with candied pecans and maple crème anglaise create a sweet, comforting dish that feels almost like dessert.

Fried cornmeal balls served with a house-made remoulade sauce

Egg and butter dinner rolls produce soft, fluffy rolls perfect for any meal.

The centerpiece of Southern holiday meals, country ham is salt-cured and aged, giving it a distinct flavor

Sautéed beef tenderloin served with horseradish and ginger crème.

Sautéed pork tenderloin medallions served with a winter fruit sauce, sweet potato chips, and a warm cabbage salad.

Baked cod fillets flaked into a mixture of white truffle oil, aioli sauce, and bread crumbs. The croquettes are topped with a spicy fennel and red onion slaw and served on top of a shallot and bell pepper hoecake.

Red wine braised beef short ribs served on white truffle oil aioli potato salad.

Our house-made Southern-style laminated butter biscuits, served open-faced with slow-braised pork and topped with our house-made apple cranberry chutney.

Grated sweet potato bound with flour and eggs, seasoned with nutmeg, sugar, and ground cloves, baked and topped with candied pecans (or roasted and candied hazelnuts), and drizzled with a maple crème anglaise. Vegetarian, Gluten-free, Vegan without crème anglaise.

Layers of banana pudding and house-made crushed vanilla wafers topped with a layer of bourbon chantilly.

Roasted sweet potatoes are pureed and seasoned with cinnamon, nutmeg, ground cloves, and brown sugar. They are layered in a pâte sablée crust and baked until golden brown. This dish is served with maple crème anglaise and bourbon chantilly.

Our Southern peach cobbler features juicy peaches enveloped in a sweet bourbon syrup seasoned with cinnamon, ground cloves, and nutmeg. The fruit is topped with a buttery, flaky crust and served with our house-made tres leches semifreddo.

A traditional Southern dessert, pecan pie features a rich filling of bourbon-soaked pecans, brown sugar, and sorghum syrup. The pecans are layered in a pâte sablée crust and baked until golden brown. This dish is served with maple crème anglaise and bourbon chantilly.

Sweet potato snickerdoodles combine the classic snickerdoodle flavor with the natural sweetness of sweet potatoes. They are perfect for fall gatherings or as a cozy treat any time of year. 

A mixture of herbs soaked in sugar and sherry vinegar resulting in a syrupy blend that is mixed with lemon juice and club soda. It is served cold over ice. 

A mixture of fruits and herbs soaked in sugar and apple cider vinegar resulting in a syrupy blend that is mixed with club soda. It is served cold over ice. 

A mixture of fruits and herbs soaked in sugar and apple cider vinegar resulting in a syrupy blend that is mixed with club soda. It is served cold over ice. 

Basil is soaked in sugar and white wine vinegar, resulting in a syrupy blend that is mixed with lime juice and club soda. It is served cold over ice.