Catering Sample Menus

Browse through the menus below from some of our past events to help inspire yours, or see our menu item list.

Fruits and Cheese Station:
Variety of Seasonal, Fresh Fruits to include: Melons, Grapes, Strawberries, Pineapple
Domestic and Imported Cheeses… Aged Gouda and Cheddar, Brie, Goat and Bleu
Crackers and Crusty Breads

Seafood Station:
Pan Seared Crabcakes with a Roasted Red Pepper Aioli
Spiced, Steeped Shrimp with Cocktail and Scallion Cream
Tuna Tortilla Rolls with Cucumber and Roasted Red Peppers and Soy Wasabi Cream

Potato Bar:
Garlic Mashed Potatoes
Kahlua Mashed Sweet Potatoes
Served in Martini Glasses
Butter/Cheese/Sour Cream/Cinnamon/Roasted Tomatoes/Bacon/Chives

Meat Station:
Thinly Sliced Marinated New York Striploin
Horseradish Sauce
Bourbon Marinated Porkloin with a Spicy Peanut Sauce
Southwestern Spicy Chicken Skewers
Assorted Rolls

Dipping Station:
Spinach Artichoke Dip with Baguette Crisps
Tortilla Chips with Various Homemade Salsas
Rosemary White Bean Dip with Toasted Pita Points
Hot Crab Dip with Assorted Breads and Crackers

Hors D’oeuvres:
Saffron Shrimp Risotto Cakes with Chipotle Marinara
Bourbon Marinated Porkloin on Crostini with Fig Vinegar
Spinach Artichoke Horseradish Dip with Garlic Crisps

Salad:
Mixed Greens tossed in a Strawberry Balsamic Vinaigrette with Pumpkin Seeds, Dried Cherries and Brie

Entrée Selections:
Stuffed Chicken Breast with Spinach, Walnuts, Caramelized Onions over Mashed Potatoes with a Tomato Tarragon Cream
Sliced, Roasted Beef Striploin over Garlic Mashed Potatoes with Asparagus, Wild Mushrooms, Red Peppers and crumbled Bleu Cheese
Seared Tuna over Basmati Rice Pilaf with Wasabi Vinaigrette, Napa Cabbage and Shiitake Mushroom Slaw

Dessert Buffet:
Assorted Mini Desserts to be determined by Pastry Chef

Hors D’oeuvres at 4:30 pm:
Steeped Shrimp with Assorted Dipping Sauces
Spinach, Artichoke, Horseradish Dip with Baguette Crisps
Assorted Fruits, Vegetables, Cheeses and Olives
Dipping Sauces for Fruits and Vegetables
Assorted Stuffed Mushrooms
Carolina Crab Remoulade on Crackers

Buffet at 6:00 pm:
Steeped Shrimp with Assorted Dipping Sauces
Crabcakes with Chef’s Choice Sauce
Rosemary and Pinot Marinated Beefloin with Horseradish Cream
Roasted Chicken Dirty Rice with Crimini Mushrooms and Scallions
Shrimp and Scallops in a Cajun Bourbon Cream with Penne Pasta
Sautéed Seasonal Vegetables
Oven Roasted Tomatoes with Balsamic Onions and Fresh Mozzarella
Kahlua Mashed Sweet Potatoes
Garlic Mashed Potatoes
Rolls and Whipped Butter
Fruits, Vegetables and Cheeses

Hors D’oeuvres at 5:00 pm:
Chicken and Smoked Gouda Quesadilla with Roasted Corn Salsa and Crème Fraiche
Steeped Shrimp with Cocktail Sauce and Cognac Cream
Petite Crabcakes with Roasted Red Pepper Aioli and Pineapple Salsa
Bourbon Marinated Porkloin on Crostini with Fig Vinegar
Artichoke, Spinach and Horseradish Dip with Baguette Crisps

Salad at 6:15 pm:
1587 House Salad with Red Grapes, Roasted Vegetables and Champagne Vinaigrette

Dinner at 6:40 pm:
Cornmeal Crusted Halibut over Asiago Risotto with a Jalapeno Pesto Cream and Sautéed Vegetables
Filet Mignon with Garlic Mashed Potatoes, Sautéed Vegetables and a Whole Grain Mustard Demi Glace
Oven Roasted Bone In Chicken Breast with Natural Pan Juices, Wilted Braising Greens and Garlic Mashed Potatoes

Dessert:
Vanilla Crème Brulee Spoons
Wedding Cake

Hors D’oeuvres:
Spinach Artichoke Dip with Crostini
Assorted Cheeses Fruits Olives
Steeped Shrimp with Sauces
Vegetarian Stuffed Mushrooms
Salmon Cakes with Dill Cream

Dinner:
Mixed Green Salad STATION
Mahi or Flounder with your choice of sauce
Chili Lime Sword fish with Cucumber Feta Relish
Marinated Beef Striploin with Wild Mushroom Demi
Oven Roasted Tomatoes, Fresh Mozzarella, Balsamic Onions
Sautéed Spring Vegetable

Sauté:
Smoked Chicken and Vegetable in Peppered Vodka Tomato Sauce
Shrimp and Scallop in Cajun Bourbon Cream

Cocktail Hour begins at 5:00 pm

Appetizers:
Stationary Hors D’oeuvres
Hors d’oeuvres served upstairs

Local Blue Crab Dip
Fresh House Made Mozzarella topped with Balsamic-Tomato Basil on a Crostini
Chicken Pinwheels – Chicken stuffed with Spinach and Fontina Cheese
Platter of Cheeses, Fruits

Salad:
Classic Caesar Salad

Children Selection:
Chicken Fingers served with the options of French Fries or Mashed Potatoes
(Sides of vegetables available)

Entrée:
Shrimp, scallops, and crabmeat tossed with rigatoni pasta, classic "Puntenesca" sauce finished with fresh herbs and white wine
Sliced Filet Mignon with garlic mashed potatoes served with a sauté of Fresh seasonal vegetables
Oven roasted chicken with garlic mashed potatoes, sautéed vegetables and natural pan juices

Appetizers:
Passed Hors D’oeuvres
Hors d’oeuvres served in the wetlands room

Crabcakes (mini) with Roasted Red Pepper Remoulade
Bourbon marinated Porkloin on Crostini with Fig Jam
Spicy Local Tuna Tartare with Topiko on Cucumber Slice
Vegetarian Stuffed Mushroom
Roasted Garlic Goat Cheese with Black Olive Tapenade on Crostini

Stationary Hors D’oeuvres:
Platter of Assorted Cheeses and Crudités with Crackers

First Dance: plate salad during dance.
Salad Course to begin: 7:30 pm
Children’s selection to begin: 7:30 pm

Salad:
Arugula Salad, with Shaved Fennel with Citrus Vinaigrette

Children Selection:
Chicken Fingers served with the options of French Fries or Mashed Potatoes
(Sides of vegetables available)
Buttered Pasta served with the options of French Fries or Mashed Potatoes
Sliced New York Strip served with Fresh Seasonal Vegetables and Herbed Mashed Potatoes

Main Course to begin: 8:00 pm

Entrée:
Pan Seared Tuna topped with an Herb Salsa Verde served with Seasonal Vegetables and a Sweet Corn and Scallion Polenta Cake. (Temperature required)
Grilled Portobello Mushroom over Roasted Red Pepper Couscous with Spiced tomatoes-Balsamic Coulis and Sautéed Spinach, Artichoke Hearts, Asparagus and Pine Nuts.
Seared New York Strip sliced over Herbed Mashed Potatoes served with Fresh Seasonal Vegetables and Finished with a Mushroom Bordelaise. (Temperature required)

Appetizers:
Roasted Duck and Smoked Gouda Cheese Quesadilla with Roasted Corn Salsa and Crème Fraiche
Spinach, Artichoke, Horseradish Dip with Baguette Crisps
Bacon Wrapped Scallop
BLT of Applewood Bacon, Basil Mayonnaise, Rosemary Tomato Concassee and Endive or Arugula
Platter of Cheeses, Fruits & Olives

Salad:
Boston Bibb Greens topped with Fresh Avocado, Hearts of Palm in a Champagne Vinaigrette garnished with freshly cracked Pepper

Entrée:
Seared Yellow Fin Tuna Steaks over Wild Rice and Herbed Roasted Tomato Cream Sauce, finished with a Cucumber-Feta Cheese Relish. (Temperature required)
Sautéed Shrimp and Sea Scallops Penne Pasta with Bell Peppers, Sweet Corn, Wild Mushrooms, and Tomatoes tossed with a Cajun Bourbon Cream Sauce
Chargrilled New York Strip served with Mashed Potatoes, Spiced Whole Grain Mustard Demi-Glaze, and an Herbed Seasonal Vegetable Sauté with Gorgonzola Cheese. (Temperature required)

Children Selection:
Chicken Fingers served with the options of French Fries or Mashed Potatoes
(Sides of vegetables available)

Appetizers:
Stationary Hors D’oeuvres
Platter of Cheeses, Fruits
Shrimp Cocktail

Passed Hors D’oeuvres:
BLT of Applewood Bacon, Basil Mayonnaise, Rosemary Tomato Concassee and Endive

Bridal Party Platter:
Assortment of appetizer to be prepared for bridal party in holding area

Children Selection:
Chicken Fingers served with the options of French Fries or Mashed Potatoes
(Sides of vegetables available)

Starch Station:
Potato and Leek Soup
Potato Latke

Salad Station:
Greek Salad – Mixed Greens or Romaine with Roasted Red Peppers, Feta Cheese, Artichoke Hearts, Red Onions, Pepperconcini Peppers and Kalamata Olives
(Fixings on the side)
With an Oregano Vinaigrette & Creamy Italian Dressing

Meat Station:
Sliced Beef Tenderloin served with a Rich Demi Glaze reduction
NC all Natural Chicken breast sliced with a Natural Pan Jus
Fresh Local Rockfish served with Sauce on the side:
Mango chutney
Lemon Butter Emulsion

Appetizers:
Stationary Hors D’oeuvres
Parmesan Bread Sticks

Passed Hors D’oeuvres
Apricot Glazed Shrimp

Main Course:
Potato Bar:
Mashed Potato
Mashed Sweet Potato
Fixings Included:
Butter, Bacon, Cheese, Scallions, Cinnamon, Brown Sugar, Chopped nuts

Salad Station:
Mixed Greens with Crisp Vegetables and Fruits served with lite vinaigrette
Caesar Salad with Pita Points

Meat Station:
Pull Pork BBQ served with Coleslaw and Rolls
(Western NC Sauce [Tomato Based] and Eastern NC Sauce [Vinegar Based])
Sliced marinated Beef in a Red Wine and Fresh Herb Reduction
Vegetarian Rigatoni Pasta tossed with Fresh Local Squash, Zucchini, Red Onion, and Tomato with a Fresh House made Basil Pesto.

Stationary Appetizers:
Assorted Cheeses and Crackers/Bread
Fresh Vegetables, Olives and Pickles
Fresh Tropical Fruit with Yogurt Dip
(There are not a lot of exotic fruits in season….but we can have a nice spread)

Passed Appetizers:
Chicken Sate with Mango Chutney
Jerk Chicken and Pineapple Kebabs
Grilled Garlic Shrimp
Seared Scallops with Bacon, Tarragon and Lemon

Plated Salad Course:
Mixed Greens Spring Salad
Grooms Salad: Iceberg lettuce, cucumbers, carrots, American cheese and croutons with light Italian dressing (Not creamy)

Entrée Station:
(Proteins)
Slow Cooked Roasted Pig (Whole/De-headed)
Served with:
Filipino Sauce, Western NC BBQ (tomato based) Sauce, Eastern NC BBQ (Vinegar based) Sauce
Fresh Mahi in Asian Sauce and Spices
Chicken Cordon Bleu with Bacon
Sliced Beef Strip with Demi Glaze

(Starches)
Scalloped Potato Gratin
Rice Pilaf
Rigatoni Marinara
Dinner Rolls

Children Selection:
Chicken Fingers with Fries