Sample Party Menu (Option Two)
Create a four course menu for your guests to enjoy ....$65 per person, minimum 15 guests. Menu items are subject to change based on seasonal availability and chef's whims. Price doesn't include beverages, sales tax and gratuity.
APPETIZER COURSE ~ We will assemble an assortment of tasty appetizers, served either buffet or plattered, for your guests to enjoy upon arrival or during cocktails. "Chef's choice" is usually the way to go so you don't miss out on his new favorite thing but we certainly take requests!
FIRST COURSE ~ Choice of salads from the following sample selections:
FARMER'S MARKET SALAD of house mixed baby organic greens, pickled beets, toasted sunflower seeds with a balsamic herb vinaigrette
SIMPLE SOUTHERN SALAD, but goooood! A wedge of chilled iceberg lettuce, crisp Nodine's smoky bacon, tomatoes & chives topped with our famous Maytag Blue Cheese dressing
CAESAR SALAD with hearts of organic romaine, tomatoes, country olives, and shaved asiago
ENTREE COURSE ~ Your guests will be able to choose amongst six entrees as suggested below. We can accomodate most dietary, culinary or budgetary preferences - just let us know yours and we'll create your special menu today!
WILD CAUGHT HALIBUT, SEABASS - or - YELLOW FIN TUNA pan seared over with coconut-lemon grass sticky rice, with spinach and “Hong Kong” sauce
"MONGOLIAN STYLE" BERKSHIRE DOUBLE CUT PORK-CHOP with house made pulled heirloom pork bbq & roasted Johnston County sweet potato hash, skillet seared basil butternut squash, balsamic glazed cabbage, and a sweet & tangy balsamic, plum BBQ jus
"CHICKEN-FRIED" WILD CAUGHT FLOUNDER (Pamlico Sound, NC) over Port Land Grille's succotash, ale & malt vinegar braised collard greens with an ancho chili remoulade & a green Tabasco - caramelized shallot gravy
COFFEE RUBBED, SEARED NATURALLY AGED HEIRLOOM BEEF RIB EYE STEAK "Painted Hill’s Farms” - 16 oz truffle-parmesan fries w/a malt vinegar aioli, buttered baby organic spinach and a roasted shallot-gorgonzola butter
HARDWOOD GRILLED USDA PRIME BEEF TENDERLOIN with "loaded" mashed Idaho potatoes, baby green beans, cipollini onions, served with a Maytag Blue Cheese Caramelized Leek, Roasted Garlic, Blasamic Glaze
FREE BIRD "Free Range" CHICKEN
over four cheese stone ground grits, ale & vinegar braised local collard greens and with a Hunter's sauce of porcini mushroom, port wine & fresh tarragon
OVEN ROASTED WILD CAUGHT GROUPER FILET (Wrightsville Beach, NC) over blue crab meat, English pea, pancetta risotto, butter wilted baby organic spinach and a roma tomato, saffron, basil, melted sweet Peruvian onion "fondue" sauce
SEASONAL VEGETABLE PLATTER the Chef prepares a beautiful and gracious assortment of freshly prepared seasonable vegetables, grains and carbs - roasted, grilled, sauteed, you name it...it's there.
DESSERTS ~ You may pre-select for your guests one dessert from our regular dessert menu or we can create an assorted dessert platter - one for each table - featuring our most popular desserts for your guests to enjoy family style.
BEVERAGES ~ We can serve a variety of wines from our glass pours or you can pre-order from our extensive wine list. Premium liquors, interesting cocktails and a large selection of imported and domestic beers are readily available from the bar and we can provide an "open bar" or we can set up a "cash bar" for your guests. Non alcoholic beverages are charged as ordered and are not included in the prix fixe menu price.
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