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    HOURS OF

    OPERATION

    TUES -SAT

11 A.M. - 8 P.M.

summer hours

(june - aug)

thurs - sat

706 208 - 0010

 
Shiraz has a catering division to help make your events even more special!

We specialize in customized menus for every event, from $10 per person for light hors d'oeurvres to a full 6-course seated dinner with all the accompaniments.

And don't forget:  no one is better at pairing food and wine than Shiraz!

Here are a few of our past catering menus:

LUKAS' FUND AND PIPER'S FRIENDS WINE DINNER

Apple ginger beet salsa with potato chips
Shrimp served in a drizzle of orange olive oil and orange juice
*Aveleda Sparkling Vinho Verde
*Mas Oller Mar Picpoul

Spinach-Chevre stuffed mushrooms
Smoked Salmon "bonbons"
*Eins Zwei Dry Riesling
*Glatzer Gruner Veltliner

Marinated olive crostini
Sun-dried BLTea sandwiches
*Crasto Douro red
*Sanguinetti Chianti

Savory spiced pecans
Meatballs with berbere glaze
*Acustic Rose, Grenache-based
*Fontanes Cabernet

Root vegetables in a red wine reduction
Lamb shank with white beans and tomatoes
*Kilkanoon Killerman's Run Shiraz
*Cline Heritage Zinfandel

LADIES LUNCHEON

Chicken salad on hearty crackers
Meringue tart bites--raspberry lemon
Cucumber sandwiches with mint pesto
Watermelon and feta cheese salad
Seasonal fresh fruit

5 COURSE WINE DINNER:
SAVANNAH TO VENICE
A MENU INSPIRED
BY THE WORKS OF JOHN BERENDT

Shrimp Marinated in Hot Peppers and Sweet Vidalia Onions
Nino Franco Prosecco, Valdobbiadene, Italy

Aged Asiago Cheese
Served with Preserved Lemons and Savannah Bee Company Honeycomb
Persimmon Creek Riesling, Clayton, Georgia

Tuscan Pork Ragout
Served over Stone Ground Grits
Drei Dona Notturno Sangiovese, Emilia Romagna, Italy

Walnut-Sage Pesto Seared Chicken Breasts
Smashed Sweet Potatoes and Collard Greens
Midnight Cellars Merlot, Paso Robles, California

Strawberry Shortcakes
With Aged Balsamic and Basil


HEAVY HORS D'OEUVRES AND WINE PAIRINGS:
UGA TOASTS BENJAMIN FRANKLIN

Warm Goat Cheese Rolled in Walnuts
Louis Barthelemy Brut Amethyste N.V.

Gravlax with Caper Cream Cheese
Crab and Corn Salad Tortilla Cups
Christian Moreau Pere & Fils Chablis 2003

Walnut Pesto-Stuffed Mushrooms
Beef in a Peppered Lavender Glaze
Saint Damien Gigondas Vielles Vignes 2003

Bleu Cheese and Plum Ginger Chutney
Toasted Marcona Almonds in Prosciutto
Rare Wine Co. Historic Series Madeira, Boston Bual Special Reserve N.V.

HEAVY HORS D'OEUVRES

Pastrami Smoked Salmon with Caper Creme Fraiche
served on toast points

Parmesan and Honeycomb
aged balsamic reduction, crackers

Sopressata and melon

12 hour Mushrooms

Cheese torta with Five Pepper Jelly
served with crackers

Bleu cheese, onion, and apple tarts

Rosemary white bean dip
served with bread

Marinated Shrimp