Corporate Catering & Menus

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  • Appetizers

    PASSED (also available as plated)

    • Mini BLT sandwiches; Tennessee bacon, chive cream cheese served on sourdough
    • Arancini:

      • Fried Parmesan; sundried tomato basil aioli
      • Stewed chicken; Parmesan & basil
      • Braised beef short rib; Chianti
      • Wild mushroom; Marsala & chive
    • Baltimore Lump crab cake; lemon tartar Remoulade
    • Petite buttermilk biscuit; Benton's prosciutto, red onion jam & Lusty Monk mustard
    • Madison County goat cheese; roasted red grape relish, almonds & parsley on crostini
    • Bleu cheese & walnut biscuit; house crafted pear jam
    • Sweet potato biscuit, honey ham & peach chutney
    • Spanakopita:
      • Spinach & lemon zest
      • Spinach, Benton's bacon & cream cheese
      • Sweet potato, pine nut & arugula
    • Stuffed tiny grilled cheese sandwich
    • Baked pear brie; puff pastry
    • Brie & apple wonton, cinnamon glaze>
    • Chipotle smoked trout mousse; pepper puree & sprouts on a baguette
    • Pistachio crusted goat cheese medallion; balsamic orange emulsion on crispy wafer
    • Pistachio crusted goat cheese, tart grape relish & black pepper (chilled)
    • Mini Philly cheesesteak 'wit' cheese
    • General Tso's chicken on bamboo stick; sweet & sour ketchup
    • Pistachio dusted chicken Satay; sweet chili gastrique
    • Wild salmon croquette; smoked pepper mayo & cucumber relish
    • Panko shrimp; Sriracha aioli & cilantro foam
    • Chicken Pupusas; smashed avocado & hickory pico de gallo
    • Tandoori chicken & date skewer; Harrisa cream
    • Deviled local eggs:
      • Benton's bacon & green onion
      • Traditional
      • Pimento cheese
      • Chive & caviar
    • Barbeque pork stuffed hushpuppy; tart Napa slaw (also available with pulled chicken)
    • Benton's prosciutto-wrapped scallop, balsamic 'caviar'
    • Twice baked baby potato, herbed sour cream & lumpfish caviar
    • Bulgogi (Korean) marinated beef wonton; lime cilantro pica de gallo, honey-ginger reduction & fried red cabbage
    • Croque-Monsieur (egg battered and deep fried ham & Gruyere cheese miniature sandwich)
    • Miniature bake brie en crute; Hendersonville apple, baklava filling
    • Croquettes:
      • Andouille sausage & shrimp; Cajun Remoulade & scallion
      • Potato, mozzarella, Boeger basil & air dried tomato aioli
      • Croqutas de Jamon; spiked Romescco sauce
    • Fried goat cheese crouton; lavender-honey drizzle
    • Lobster rolls; lemon aioli, miniature frankfurter bun
    • Mini pita Gyros (pita, feta cheese, cucumber cream & olives)
    • Poached shrimp; bacon & cheese grit cake, tomato jam, fried collard greens & bacon powder

    PLATED FAMILY STYLE

    • Seasonal fruit and American cheese platter; flat bread, apple, quince paste, baguette & local honey
    • Seasonal fruit and International & Local Artisan cheese; flat bread, apple, quince paste, baguette & local honey
    • Cold smoked Le bec Fin (smoked salmon, capers, egg whites, yolks, toasted baguette, onions, dill whipped cream & red onion brunoise)
    • Baked brie en croute (brie wheel wrapped in puff pastry with apple 'baklava filling'
    • Tortellini salad, homegrown basil pesto, sundried tomato pickled cauliflower & Parmesan cheese
    • Schezuan meatballs; cilantro mousse & plum sauce
    • Poached shrimp; traditional cocktail sauce & caper Remoulade
    • House-made pimento cheese or pimento cheese fondue, bread & butter pickles & artisan breads
    • Wood grilled farmer’s market vegetable platter; roasted Vidalia & fresh dill dipping sauce
    • Couscous salad; olives, tomatoes, cucumber, feta cheese, lemon & fresh herbs
    • Sliders:
      • Carolina pulled pork, sesame seed bun, tart slaw & classic tomato BBQ sauce
      • Kobe beef patty, poppy bun, cheddar cheese, lettuce, tomato & onion
      • Ground chicken, Parker House bun, bleu cheese fondue & Frank's hot pepper aioli
      • Wild boar, poppy bun, candied onion marmalade & wild mint slaw
    • Warm & Chilled Dips (served with assorted crackers, baguettes, crostini, or naan)
      • Spinach, artichoke & roasted garlic
      • Hot crab & spinach dip
      • Pimento cheese
      • Pimento cheese fondue
      • Low country seafood
      • Chickpea hummus
      • Edammame hummus

    Please contact us for our most current menu as we are constantly exploring vibrant food options

  • Stations

    Carving Station (chef attended)

    • Pepper crusted Beef Strip Loin, horseradish sauce, au jus
      • Also available: Beef Tenderloin or Prime Rib
    • Roasted Pork Loin, sweet n sour glaze, whole grain mustard
    • Turkey Breast, cranberry chutney, poultry jus
    • Oven roasted Alaska Salmon, shallot-dill cream
    • Leg of Lamb, jalapeno-mint jelly
    • Cheerwine-Brown sugar Pit Ham, Lusty Monk mustard
    • Rosemary Roasted Flank Steak, 48-hour marinade, wild mushroom jus

    Mashed Potato Station

    • Mashed Yukon Gold Mashed Potatoes
    • Guest Selection of Toppings:
      • Scallions
      • Bacon
      • Cheddar Cheese
      • Cracked Pepper Gravy

    Pasta Station

    • Ricotta Ravioli, Arugula Pesto, Shaved Pecorino
    • Gnocchi, Truffle Mushroom Nage, Petite Chervil
      • Both pastas served with grated Di Bruno Parmesan, imported olive oil & heriloom red pepper flakes

    Salad Station (chef attended)

    • Field lettuce greens, Hibiscus, grilled asparagus, tomato, basil, mint sprouts, onion, Lusty Monk vinaigrette & potato crisp

    Vegetable Station

    • Wood grilled farmer's market vegetable platter, balsamic & local honey reduction, dill dipping sauce
    • Brussels sprouts, sweet potatoes, pearl onions, dried cranberries in a warm bacon vinaigrette
    • Fall & Winter events: Sweet potato, butternut squash, pumpkin, pine nuts, sage, feta, apple, dried cranberries; cinnamon-cardamom vinaigrette
    • Spring & Summer events: Quinoa salad, spinach, wilted kale, feta, cucumbers, tomatoes, tarragon; apple-cider vinaigrette

    Dips Station (choice of 3)

    • Hot crab & spinach
    • Artichoke & spinach dip
    • Pimento cheese
    • Pimento cheese fondue (warm)
    • Low country seafood
    • Traditional hummus
    • Edammame hummus
      • All dips are served with assorted crackers, baguettes, crostini, naan and/or pita bread

    Biscuit Station

    • Cheddar-Chive & Traditional Buttermilk Biscuits
    • Includes the following guest toppings:
      • Local seasonal fruit jam
      • Vidalia onion jam
      • Whipped butter
      • Lusty Monk whole grain mustard
      • Tillamook cheddar cheese
      • Benton's Farm bacon crisp
      • Nantahala Sausage gravy

    Mac & Cheese Station

    • Creamy Southern macaroni & cheese with guest selection of toppings:
      • Scallions
      • Smoked Gouda
      • Aged cheddar cheese
      • Optional ingredients:
        • Benton's bacon
        • Lobster

    Quesadilla Station

    • Chipolte chicken & aged cheddar cheese
    • Queso fresco, arugula & black beans
      • Both are served with cilantro crema & smashed avocado

    Saute Carolina Shrimp 3 Ways (chef attended)

    • Scampi with white wine, shallots, garlic, parsley & butter
    • Creole-Blackened; finished with Creole cream sauce
    • Basil pesto, wine; finished with splash of cream

    Shrimp & Grits (chef attended)

    • Sauteed Carolina shrimp with fresh bell peppers, onions & tomatoes
    • Served with Anson Mills cheddar grits; finished with shredded pepper jack cheese

    Deconstructed Chicken Pot Pie (individual servings)

    • Guests add their filling from assorted selections and finish with a creamy veloute; topped off with puff pastry
      • Cooked chicken
      • Peas
      • Onions
      • Carrots

    Thai Noodle & Spring Roll Station (chef attended)

    • Thai Noodle components:
      • Two versions created for your guests:
        • Chinese vegetable & noodles
        • Ginger chicken with vegetables & glass noodles
          • Both are accompanied with wok sauteed vegetables, rice noodles with carrot-ginger glazed chicken, mung beans, shitake mushrooms, Napa cabbage, basil, cilantro, lime, peanuts & scallions
    • Spring Roll components:
      • Rice paper spring rolls stuffed with lettuce, carrots, cucumbers, cilantro, peanuts & onions (item is not fried)
        • Accomapanied with fish sauce, lime & chili peppers
  • Buffet & Family Style

    Listed below are our current menu options. Please contact us for menu customization as we are happy accommodate.

    1st Course

    • Romaine Hearts, foccacia croutons, Caesar mousse & aged parmesan cheese
    • Spring Mixed Greens, thinly sliced cucumbers, cherry tomatoes, parmesan crostini, lemon herb vinaigrette
    • Beet Salad & Small Arugula, rubarb sauce, charged goat cheese, pecans, Dijon-raspberry vinaigrette
    • Spinach salad, orange segments, candied pecans, Gorgonzola cheese, caramelized onions, warm bacon vinaigrette

    Starches

    • Basmati rice pilaf, mirepoix, butter & chives
    • Dill & grain mustard roasted new potatoes
    • Potato gratin, smoked Gouda, onion pulp
    • Yukon Gold mashed potatoes, creme fraiche, black pepper
    • Parmesan & seasonal vegetable risotto, balsamic reduction
    • Sweet potato mash, maple syrup, cinnamon dust
    • Pumpkin gnocci, wiled arugula, sage jus & toasted pine nuts
    • Fall harvest hash: sweet potato, butternut squash, pumpkin, pine nuts, safe, feta, apple & dried cranberries tossed with cinnamon-cardamom vinaigrette

    Vegetables

    • Sugar snap peas, Vidalia onions, preserved Meyer lemon
    • Wood grilled asparagus, brown butter
    • Seasonal assorted wood grilled vegetables, fresh herbs
    • Baby green beans, toasted almonds
    • Brussels sprouts, cranberries, bacon

    Main Dishes

    • Sunburst Farm's trout, lemon-caper beuree blanc
    • Wood grilled salmon, pickled red pepper relish, lemon butter
    • House made wild mushroom and spring garlic ravioli, locally made goat cheese and herb cream sauce
    • Wood grilled flat iron steak, bleu cheese butter, cabernet reduction
    • Hanger steak, peppercorn reduction, chimichurri butter
    • Wood grilled flat iron steak, smoked red pepper butter, chimichurri
    • Thinly sliced roast pork loin, dried apricot chutney, pork demi glace
    • Pan seared chicken breast, roasted baby tomato relish, manchego mornay sauce
    • Parmesan encrusted chicken breast, artichokes, basil, lemon butter
    • Chicken Marsala (available with our without mushrooms)
    • Tarragon smoked lamb loin
    • Wood grilled filet mignon, black truffle butter, cabernet reduction
    • Orange & thyme braised beef shortribs, sea salt, pistachio gremolata
    • Cold smoked Le bec Fin
  • Plated Dinner

    Listed below are our current menu options. Please contact us for menu customization as we happily tailor these offerings for your event & time of year

    First Course

    • Romaine Hearts, foccacia croutons, Caesar mousse & aged parmesan
    • Spring mixed greens salad, lemon herb vinaigrette, thinly sliced cucumbers, cherry tomatoes & Parmesan crostini
    • Beet salad, small arugula, rhubarb sauce, charged goat cheese, pecans, Dijon-raspberry vinaigrette
    • Spinach salad, orange segments, candied pecans, gorgonzola cheese, caramelized onions, warm bacon vinaigrette

    Surf & Turf Options

    • Fillet Mignon sous vide in fresh herbs & Grilled Carolina jumbo prawns

      • Farmers market herb coulis, roasted fingerling potatoes, candied Brussels sprouts
    • Wood grilled flat iron steak, black pepper-truffle butter & Seared Cooper River salmon, sundried tomato Beuree blanc

      • Roasted fingerling potatoes, candied Brussels sprouts

    Single Protein Options

    • Beef tenderloin sous vide, natural reduction, whipped Yukon potato, pearl onions & mushrooms
    • Highland Gaelic beef shortrib, creamy aged parmesan polenta, braising jus & candied Brussels sprouts
    • Chargrilled hanger steak, Gorgonzola butter, Boeger winery red wine redux, asparagus & pomme purre
    • King River salmon, caper-lemon butter nage, citrus kale salad & pea puree
    • Roulden lobster casserole, peas, carrots, aged Gruyere, cream & sherry (young lobster)
  • Beverages

    Please contact us for bar & beverage options and configurations.

    Non-alcoholic offings:

    • Coffee
    • Sodas and water
    • Ice Tea
    • Lemonade
    • Hot Tea
    • Fresh Squeezed Juices

    Offings from the bar:

    • Domestic Beer
    • Imported Beer
    • House Wine
    • Large selection of liquors
    • Prosecco & Champagne
    • Signature & Specialty drinks

    THE VENUE PROMOTES RESPONSIBLE DRINKING>br> VALID ID IS REQUIRED FOR ALL ALCOHOLIC BEVERAGES

Office Hours

Mon-Fri 9am - 5pm
by appointment only
Sat Select Hours
No appointments on Sunday
Not available during events

Visit Us

The Venue
21 North Market St
Asheville, NC 28801