Kir Royals and Hors d oeuvres (Passed as Guests Arrive) Shaved Spring Lamb with Mint Sauce GF Canapés à L’Amiral… Caviar, Shrimp Butter Creamy Watercress Soup Sip Vegetarian GF Parmesan Pastry Straws Plated First Course Pear and Stilton Tart Port Wine Reduction, Tender Greens Plated Fish Course Poached Salmon GF Quick Pickled Cucumber Salad, Champagne Dill Vinaigrette Roasted Beets, White Beans and Chard Vegan Entrée served as Small Plates presented from two Chef attended stations Beef Bourguignon with Mushrooms and Pearl Onions Sweet Peas and Glazed Carrots, Château Potatoes GF Roasted Forest Mushroom Vegetable Mélange Vegan Sauté Chicken Lyonnaise Risotto with Saffron, Asparagus and Aged Parmesan Sweets Endings Petit Black Forest Trifle Scones with Berries and Clotted Cream Gypsy Tart, Apple Charlotte Artisan Teas, Coffee Service

We provide thoughtful menu consultations, working closely with each client and always keeping in mind vision, tastes, budget and location requirements. Most celebration and catering menus include passed hors d oeuvres and a buffet or plated courses to qualify as dinner. Celine and Company also advises appropriate service and food and beverage options for corporate meetings, conferences, non profit events, brunches, afternoon gatherings and more. We observe community conscious purchasing practices. We include seasonal and locally produced products when applicable and available. We are always happy to accommodate special dietary needs, restrictions and allergies.

Pimento Cheese Tea Biscuits S’Mores Tarts with Graham Cracker Crust and Toasted Meringue Carrot Cake Parfaits with Cardamom Cream Cheese and Candied Pecans Chocolate Espresso and Cajeta Fondues with Angel Food Cake, Fresh Fruits, Pretzels

BEEF Slow Roasted NY Strip Loin, Sauce Béarnaise Rosemary Garlic Rubbed Beef Tenderloin, Horseradish Cream and House Steak Sauce “Highland Brewing Black Mocha Stout” Braised Beef Brisket Rigatoni Bolognese with Hickory Nut Gap Grassfed Beef Classic Braciole… Flank Steak Stuffed with Fontina Cheese and Garlic, Braised in Red Wine and Tomatoes CHICKEN Pan Roasted Chicken Breasts with Forest Mushrooms and Fresh Tomatoes, Lemon Parsley Gremolata Mojo Marinated Grilled Petit Chicken Breasts, Sweet Corn and Pepper Relish Stuffed Chicken Breasts with Apples, White Cheddar, Cranberries and Pecans Chicken Mole… Slow Simmered in our house crafted Mole and Served with Salsa Verde Crispy Chicken Breast Dijon, Fresh Spinach and Toasted Pecans with Dijon Cream Sauce Caribbean Jerk Grilled Chicken Breasts, Charred Pineapple Salsa, Simmered Black Beans Leek and Apple Braised Chicken Breasts Classic Chicken Piccata… Tender breasts sautéed golden and finished with a lemon caper cream sauce PORK Pork Tenderloin Roulade, Sauteed Spinach, Smoky Bacon, Melted Onions, “Bold Rock Cider” Gastrique Pork Roast “Forestiere” with Mushrooms, Tomatoes and Fresh Herbs Sage and Garlic Rubbed Pork Tenderloin with Appalachian Apple and Melted Sweet Onion Sauce Roasted Pork Tenderloin with Leeks and Smoked Gouda Classic Pork BBQ, Sweet and Smoky House Sauce, Confetti Slaw Penne Ala Vodka with Hickory Nut Gap Sweet Italian Sausage and Roasted Peppers Mixed Grill Smorgasbord …Beer Brats, Toasted Garlic Spiced Shrimp, Charred Flank Steak , Rosemary Leg of Lamb, Sweet Potatoes, Asparagus, Spicy Mustard, Hollandaise, Baguettes SEAFOOD “Shrimp and Grits” Creamy Artisan Grits, Sherry and Smoked Paprika Spiced Shrimp Kabobs, Vegetarian Creole Sauce, Pimento Cheese, Candied Bacon and Scallions Seafood Au Gratin… Creamy Bake with Crawfish, Crab, Shrimp and Crispy Parmesan Topping Stuffed Flounder… Spinach, Oven Dried Tomatoes, Feta, Herbs Creole Roasted Fresh Salmon Remoulade Hong Kong Glazed Salmon Sunburst Farms Fresh Trout… pan seared, served over Carolina pecan cornbread stuffing VEGETARIAN Crespelle alla Florentine with Roasted Butternut Squash, Creamy Béchamel Eggplant Parmemsan Cannelloni with Four Cheese Filling and Fresh Local Summer Tomato Sauce and Arugula Pesto Sweet Potato and Black Bean Enchiladas, Tomatillo Sauce, Queso Blanco Vegan Winter Squash Gratin, Local Greens, Coconut Milk SWEET TREATS Shortcake Bar… Fluffy Scratch Shortcakes, “Chocolate Gravy”, Fresh Berries, Caramel Praline Sauce, Chantilly Cream Assorted Petit Parfaits … Bananas Foster, Lemon Berry, Cappuccino, Black Forest, Vegan Coconut with Pineapple Pink Peppercorn Compote Highland Brewing “Black Mocha Stout” Cupcakes Key Lime Tarts with Graham Cracker Crust Coconut Rum Cake Crème Brulee… Honey Cinnamon, Bananas Foster, Mexican Chocolate, S ‘Mores, Lavender Clementine Cookies Galore including Vegan and Gluten Free Options Brownies, Blondies and Bars Cupcakes… Tres Leche, Red Velvet with Cream Cheese Frosting, Italian Cream Cake, Lavender Lemon NY Style Cheesecake with Salted Caramel and Berry Syrup Pies and Tarts… Butterscotch, Buttermilk, Key Lime, Rustic Apple, Chocolate Derby with Kentucky Bourbon, Grasshopper Ice Box, Orange and Olive Oil and Clementine Glaze Petit Apple Cranberry Tarts Seasonal Fruit Crisp or Cobbler with Vanilla Ice Cream LATE NIGHT SNACKS Petit BLT’s Pigs in a Blanket, Spicy Mustard Little Veggie and Pepperoni Pizzas Grown Up Grilled Cheeses Crispy Potato Skins with Jalapeno Sour Cream and Smoked Cheddar Hop Ice Cream Milkshake Sips Chocolate Chip Cookies Miniature Ice Cream Novelties

Cucumber Orange Infused Water, Herbal Tea Appalachian Apple Sangria with Cinnamon, Citrus and Ginger Cocktail Hour Munchies Brie Tarts with Thyme Roasted Tomatoes Prosciutto Wrapped Scallops, Sage Butter Thai Turkey Meatballs with Peanut and Red Curry Dipping Sauces Salad Course Kale and Crisp Romaine Caesar Hand Whipped Dressing, Butter Toasted Croutons, Aged Parmesan Local Breads, Whipped EVOO Herb Butter Pre Selected Entree Pork Tenderloin Roulade Arugula, Red Onion Jam, Hickory Nut Gap Farms Smoked Bacon “Bold Rock Cider” Glaze Fresh Trout, Carolina pecan cornbread stuffing Smashed Sweet Potatoes with Honey and Lime, Charred Asparagus and Red Onions

SMALL BITES Brie and Roasted Apple Canape, “Cinnamon Toast” Ham and Gruyere Tartlettes Black Bean Tostadas, Avocado “Crema” GF Vegan Spanikopita Classic Sliders with Roasted Tomatoes, Havarti and Banana Peppers “Shrimp and Grit” Cakes, Red Pepper Jam Picnic Steak Kabobs, Crimini Mushrooms, Peppers and Onions, Steak Sauce Dunk Meatballs and More… Greek Turkey with Tzatziki, Asian Pork with Ginger and Lemongrass, Hickory Nut Gap Grassfed Beef with “Sierra Nevada Old Chico” Barbeque Sauce Forest Mushrooms Stuffed with Chorizo, Cheddar and Potatoes GF Bacon Wrapped Dates, Stuffed with Blue or Goat Cheese GF Toasted Garlic and Sambuca Spiced Shrimp, Pink Peppercorn Butter Sauce GF Bocadillo Bites… Manchego, Provolone, Piquello Pepper and Balsamic Glaze Fluffy Scratch Tea Biscuits, Pimento Cheese, Candied Bacon Pulled Pork Slider, Apple Butter, Pickled Peppers Spring Lamb Bites, Rosemary Garlic Rub, Mint Gastrique GF Argentine Flank Steak Roulades, Grilled Asparagus, Chimichurri GF Roasted Pepper Hummus, Cucumber Cup, Local Sprouts GF Vegan “Devilish” Eggs, Fried Leek Garnish GF Soup Shots… Creamy Tomato with Grilled Cheese Crouton, Sherry Cream Splashed Crab Bisque, Watermelon Gazpacho Local Cheeses, Breads, Charcuterie, Mustard and Honey with Fresh Fruit and Jam SOUPS AND SALADS French Onion with Hickory Nut Gap Grassfed Beef Stock, Four Onions, Madiera, Gruyere Crouton Butternut Squash Bisque, Toasted Spices and Coconut Milk GF VEGAN Sweet Corn Chowder with Potatoes and Cream Classic Caesar Salad, Butter Toasted Croutons, Hand Whipped Dressing Traditional Chopped Greek Salad, Lemon Feta Dressing GF Baby Arugula, Grilled Grapes, Crumbled Blue Cheese, Candied Almonds, French Vinaigrette GF “Southern Layered Salad” Crisp Romaine, Shredded Cheddar, Candied Bacon, Crimson Cabbage, Sweet Peas, Roasted Peppers and Scallions with Creamy Goddess Dressing Salad Shirazi with Cucumbers, Tomatoes, Herbs, Lime and EVOO “Appalachian” Apple and Fresh Fennel Salad… Kale, Toasted Sunflower Seeds, Plumped Currents, Candied Crimson Onions, Maple Vinaigrette GF Vegan POPULAR SIDE DISHES “Sunset” Whipped Potatoes GF Jeweled Wedding Rice with Almonds, Pistachios, Barberries, Orange and Saffron GF Vegan Smoked Gouda Laced Scalloped Potatoes Smashed Sweet Potatoes with Honey and Lime GF Vegan Forest Mushroom Rice Mélange GF Leek and Celery Root Infused Yukon Gold Puree GF Southwestern Quinoa with Roasted Corn, Black Beans and Toasted Pumpkin Seeds GF Vegan Orzo Salad with Arugula, Pine Nuts and Fresh Herbs Artisan Grits GF Garlicky French Beans and Fresh Corn and Charred Red Onions GF Vegan Creamy Succotash with White Beans, Summer Squash, Sweet Corn and Roasted Peppers GF Baked Zucchini and Yellow Squash with Garden Herbs, Feta, Tomatoes and Olives GF Sunburst of Roasted Colorful Seasonal Vegetables GF Sesame Roasted Carrots, Asparagus and Shitake Mushrooms with Tamari Roasted Cashews GF Vegan