Receptions

Hand-Passed Hors d’oeuvres

Roasted Eggplant Salad with Cucumber and Mint
Salmon Rilletes with Lemon & Capers on Brioche Toast
Mini BLT with Baby Arugula, Tomato Confit & Applewood Bacon
Roasted Bliss Potatoes with Chevre, Artichoke & Basil
Tempura Vegetables with Ginger-Citrus Ponzu Sauce
Sesame Chicken, Mango & Cashew Wonton Crisp
Tomato, Mozzarella & Roasted Garlic Bruschetta


Chilean Beef Empanadas with Chipotle Aioli
Shrimp Empanadas with Lemon Tartare sauce
Yellowfin Tuna Gaufrettes with Olive Tapenade, Lemon Aioli & Haricot Vert
Chevre Truffle with Caramelized Pecans
Carolina Crab Cakes with Mango-Saffron Remoulade
Peppered Beef Tender with Horseradish & Sundried Cherry Glaze
Figs & Tetilla Cheese Wrapped with Prosciutto
Grilled Beijing Style Duck Wonton with Scallions, Hoisin & Apricot
Spicy Tuna & Scallion Sushi Roll with Ginger, Wasabi & Soy
Potato Latkes with Sour Cream & American Sturgeon Caviar
Lump Crab & Gazpacho Shooter with Cilantro-Lime Aioli


Seared Sea Scallop on Wonton Crisps with Thai Curry Aioli
Mini Kobe Beef Burger on Brioche with Apple Bacon, Frisee & Tomato Jam
Jumbo Shrimp with Lemon & Oregano wrapped in Prosciutto
Jumbo Shrimp with Spicy Citrus Cocktail Sauce
Duck Confit, Figs & Chevre in Phyllo Pastry
Grilled Mint Scented Baby Lamb Chops with Pineapple Chutney
Yellowfin Tuna Sliders with Wasabi Honey Mustard


Stationary Hot Hors d’oeuvres

Fried Mozzarella-Stuffed Risotto with Marinara Sauce
Mini Goat Cheese Tartlette with Sun-dried Tomato & Basil
Ratatouille Tartlet with Tetilla Cheese Fondue
Cantonese Pork Dumplings with Ginger-Plum Sauce
Eggplant Caviar with Roasted Red Peppers on Pita Crisp
Low Country Style Salmon Cakes with Citrus-Scallion Cream
Stuffed Red Bliss Potatoes with Bacon & Caramelized Onion


Sesame Chicken with Spicy Ginger-Apricot Sauce
Bliss Potatoes with Salmon Rillettes
Fried Baby Artichoke Hearts with Mozzarella & Parmigiano
Herbed Chevre Mousse in Crisp Parmesan Tuile
Asparagus Baked in Parmesan Phyllo
Mahi-Mahi Tempura with Spicy Tomato Aioli
Crispy Polenta Skewer with Truffled Gremolata
Blackened Beef Filet on Polenta Crouton with Creole Relish
Beef Brochettes with Portabella Mushroom & Basil Parmigiano Sauce



Shrimp Tempura with Citrus Ponzu Dipping Sauce
Bacon Wrapped Scallops with Caramelized Onion jus
Pancetta Wrapped Shrimp with Roasted Garlic Sauce
Carolina Lump Crab Cakes with Creole Remoulade
Moroccan Lamb Brochettes with Minted Yogurt
Pepper Seared Beef Roulade with Remoulade
Warm Duck Confit Crepes with Plum Glaze
Hushpuppy Fried Shrimp with Mango Coulis




Reception Displays
Events of 25 + Guests; Prices are per Person

Vegetable Crudités Ranch, Blue Cheese & Roasted Pepper Sauces


Fresh Seasonal Display of Fruit and Berries 


Artisan Cheese Display
A selection of award winning Artisan Cheeses served with Fresh Berries, Pears,
Freshly baked baguettes and imported crackers 


Mediterranean Roasted Vegetables
Hummus, Olives & Pita Crisps 


Bruschetta Bar
Grilled flatbreads, tomato-parmigiano & roasted pepper bruschetta, olive tapenade,
EVOO & balsamic reduction


Baked Brie en Croute
Walnuts, apricots & French baguettes


Hand Rolled Sushi
Yellowfin Tuna, California Roll & Vegetarian Style 


Smoked Seafood Display
Salmon, trout and shellfish with capers, onions, pumpernickel, & cream cheese


Jumbo Gulf Shrimp
Perfectly steamed, chilled and served over ice with spicy citrus cocktail sauce 


Grand Seafood Display
Jumbo shrimp, oysters & littleneck clams on the half shell, steamed mussels and marinated seafood salad; cocktail, remoulade and lime-cilantro sauces 



Action Stations
available for events of 25+ guests; a uniformed chef prepares and serves; $85 per chef

Italian Pasta Station
Orecchiette With Early Peas, Basil, Prosciutto And Roasted Garlic
Penne Pasta With Sweet Sausage, Pecorino & Arrabbiata Sauce
Accompanied By Roasted Peppers, Olives, Fresh Herbs & Parmigiano Cheese 


Pasta & Risotto Station
Choose One Pasta & One Risotto

Pastas
Penne With Spicy Tomato & Garlic Arabbiata Sauce
Farfalle With Fennel Sausage, Dried Tomato & Pecorino
Orrecchiette With White Wine & Fresh Herb Clam Sauce

Risottos
Saffron Risotto With Early Peas, Wild Mushrooms & Fontina
Roasted Tomato Risotto, Parmigiano, Prosciutto & Olives
Risotto With Bay Shrimp, Citrus & Roasted Vegetables

Caesar Salad & Garlic-Herb Foccacia


Mashed Potato Station
Idaho Russet Mashed Potatoes & Mashed Sweet Potatoes Served with
Sautéed Mushrooms, Caramelized Onion, Roasted Garlic,
Cheddar & Parmigiano Cheeses, Bacon, Sour Cream, and Chives 



Low Country Seafood Station
Sauteed Shrimp & Pan-Fried Crabcakes Served With
Crab Etouffé And File Gumbo Sauces. Served With
Sauteed Trinity Vegetables, Stone Ground Grits, And Jambalaya Rice


Thai Stir Fry Station
Sauteed Chicken and Steamed Shrimp, Stir Fried to Order with,
Mild Masaman Curry, Spicy Red Thai Coconut Curry, and Pad Thai Sauces
Thai Basil, Scallions, Peppers, Bean Sprouts, & Crushed Peanuts
Served With Jasmine Rice and Thai Rice Noodles


Beijing Duck Station
Succulent Duckling Roasted With Ginger And Star Anise,
Served With Thin Beijing Pancakes, Stir-Fried Shredded Vegetables,
Pan-Fried Chinese Dumplings, Scallions & Hoisin Sauce 


Carving Stations
Available for events of 30+ guests; a uniformed chef prepares and serves; $75 per chef

Traditional Sage-Roasted Turkey Breast with Kentucky Bourbon Jus


Cajun Fried Turkey Breast with Peach Chutney 


Rosemary-Garlic Roast Loin of Pork with Caramelized Onion Jus 


Lemon-Thyme Roasted Leg of Lamb with Roasted Garlic Jus


Roast NY Sirloin Strip Loin with Brandied Peppercorn Sauce


Traditional Roast Beef Tenderloin with Whole Grain Mustard Sauce


Pepper Crusted Beef Tenderloin with Red Currant Jus 


Carving Station Duos

Cajun Fried Turkey Breast with Pineapple Chutney
and
Rosemary Roast Loin of Pork with Caramelized Onion Jus


Traditional Sage-Roasted Turkey Breast with Kentucky Bourbon Jus
and
Roast NY Sirloin Strip Loin with Brandied Peppercorn Sauce


Lemon-Thyme Roasted Leg of Lamb with Roasted Garlic Jus
and
Pepper Crusted Beef Tenderloin with Red Currant Jus 


Traditional Roast Beef Tenderloin with Whole Grain Mustard Sauce
and
Rosemary-Garlic Roast Loin of Pork with Caramelized Onion Jus 


Reception Packages
Events of 50 + Guests

Catawba Reception Package

Hand-Passed Hors d’ oeuvres
Roasted Eggplant Salad with Cucumber and Mint
Salmon Rilletes with Lemon & Capers on Brioche Toast
Tomato, Mozzarella & Roasted Garlic Bruschetta

Chilled Displays
Domestic & Imported Cheese Display Garnished with Fresh Berries & Grapes
Mediterranean Roasted Vegetable Display with Hummus, Olives & Pita Crisps


Stationary Hot Hors d’oeuvres
Sesame Chicken with Spicy Ginger-Apricot Sauce
Mini Goat Cheese Tartlette with Sun-dried Tomato & Basil
Cantonese Pork Dumplings with Ginger-Plum Sauce

Carving Station Duo
Traditional Sage Roasted Turkey Breast & Roasted NY Strip Loin
Served with club-baked rolls & condiments


Tryon Reception Package

Hand-Passed Hors d’oeuvres
Chevre Truffle with Caramelized Pecans
Spicy Tuna & Scallion Sushi Roll with Ginger, Wasabi & Soy
Peppered Beef Tender with Horseradish & Sundried Cherry Glaze

Chilled Displays
Domestic & Imported Cheese Display Garnished with Fresh Berries & Grapes
Hand Rolled Sushi including Yellowfin Tuna, California Roll, & Vegetarian Style

Stationary Hot Hors d’oeuvres
Crispy Polenta Skewer with Truffled Gremolata
Carolina Lump Crab Cakes with Creole Remoulade
Stuffed Red Bliss Potatoes with Bacon & Caramelized Onion

Carving Station Duo
Cajun Fried Turkey Breast & Rosemary Roast Loin of Pork
Served with club-baked rolls & condiments




Mecklenburg Reception Package

Hand-Passed Hors d’oeuvres
Figs & Tetilla Cheese Wrapped with Prosciutto
Spicy Tuna & Scallion Sushi Roll with Ginger, Wasabi & Soy
Lump Crab & Gazpacho Shooter with Cilantro-Lime Aioli

Chilled Displays
Domestic & Imported Cheese Display Garnished with Fresh Berries & Grapes
Bruschetta Bar Including: Grilled Flatbreads, Tomato-Parmigiano &
Roasted Red Pepper Bruschetta, Olive Tapenade, EVOO & Balsamic Reduction

Stationary Hot Hors d’Oeuvres
Ratatouille Tartlet with Tetilla Cheese Fondue
Blackened Beef Filet on Polenta Crouton with Creole Relish
Hushpuppy Fried Shrimp with Mango Coulis

Carving Station Duo
Traditional Roast Beef Tenderloin & Rosemary-Garlic Roast Loin of Pork
Served with club-baked rolls & condiments 


Queen Charlotte Reception Package

Hand-Passed Hors d’ oeuvres
Lump Crab and Green Apple Salad in Endive
Figs & Tetilla Cheese Wrapped with Prosciutto
Jumbo Shrimp with Spicy Citrus Cocktail Sauce

Chilled Displays
Domestic & Imported Cheese Display Garnished with Fresh Berries & Grapes
Mediterranean Roasted Vegetable Display with Hummus, Olives & Pita Crisps
Smoked Salmon & Trout Display with capers, onions, pumpernickel & cream cheese


Stationary Hot Hors d’ oeuvres
Crispy Polenta Skewer with Truffled Gremolata
Carolina Lump Crab Cakes with Creole Remoulade
Beef Brochettes with Portabella Mushroom & Basil Parmigiano Sauce

Carving Station Duo
Lemon-Thyme Roasted Leg of Lamb & Pepper Crusted Beef Tenderloin
Served with club-baked rolls & condiments

Dessert Displays
For events of 30+ guests

Cookies & Brownies
Double Chocolate Brownies, Butterscotch Blondies & Mini Cookies


Small Bites
Key Lime Mojito Bars, Double Chocolate Brownies, Butterscotch Blondies & Mini Cookies 


Sweetness and Light
Mini Berry Tartlettes, Lemon Bars, Chocolate Dipped Strawberries


Sweet Sensations
Mini Berry Tartes, Lemon Bars, Mini Éclairs & Chocolate Truffles


Chocolate Satisfaction
Bittersweet Chocolate Fondue (with sable cookies, Madeleines & berries),
Chocolate Pot de Crème, Milk Chocolate Mousse Martinis,
Chocolate Truffles & Assorted Mini Cookies


Fondue Station
A display of apples, bananas and pineapple with warm caramel & chocolate dipping sauces;
toppings include: chopped pecans, shredded coconut & chocolate sprinkles


Strawberry Sensation
marinated strawberries, swiss meringue, vanilla crème anglaise & berry coulis; strawberry shortcakes


A la Carte Dessert Items 

Assorted Mini Cookies

Chocolate Dipped Strawberries




Chocolate Fountain Display
Select up to 5 accompaniment
Chocolate Fountain Rental fee ranges from $400 - $650
The fee for the uniformed Chocolate Fountain attendant is $75

Strawberries
Pineapple
Dried Apricots
Bananas
Rice Krispy Treats
Graham Crackers
Vanilla Wafers
Pretzels
Marshmallows
Sable Cookies
Mini Cream Puffs
Assorted Petite Fours
Oatmeal-Raisin Cookies
Peanut Butter Cookies
Madeleine Cookies
Shortbread Cookies
Blondies
Pound Cake
Cheesecake Squares