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A Burgundy table series

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A Burgundy table series

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— menu —

Modern dishes that capture the flavors of the season curated as a Buffet

— Mac & Cheese -

A rich, custardy blend of cheeses, baked with a bubbly golden crust.

— Yams —

Sliced sweet potatoes, slow-simmered in brown sugar and butter glazed.

— collard greens —

Tender greens slow-braised with smoke turkey and aromatic herbs.

— Catfish Bites —

Crispy, golden-fried, lightly breaded in seasoned cornmeal.

— Fried Chicken —

Marinated chicken, hand-breaded in our seasoned flour blend and deep-fried to a golden brown.

— Honey Glazed Ham —

Slow-smoked bone in ham sliced for easy serving and finished with our signature glaze.

— Baked Chicken —

A succulent oven-baked chicken, aromatic herbs, roasted to a golden brown.

Executive Chef

Samad Phelps

— Potato Salad _

Potatoes fork tender, in a tangy and sweet pickled mustard-mayonnaise dressing.

— Green Beans —

Tender, slow-simmered string beans cooked down in a rich broth.

— Honey Drizzled Cornbread —

Moist and tender cornbread cooked to golden perfection.

DESSERT

— Peach Cobbler —

— Sweet Potato Pie —

— Banana Pudding —

— Pound Cake —

Pastry Chef (Name)

Contact

David Bethea
Neptune, NJ

david@betheandcompany.com
(732) -655-8334

Hours April 5, 2026

12PM–1:30PM
2:30PM-4PM
5PM–7PM

Make a Reservation

— menu —

DESSERT

Contact

Hours April 5, 2026

Bethea&Company