CATERING MENU

Our mission is to offer the Shenandoah Valley & surrounding areas a unique and customizable catering experience while showcasing the bounty of the Shenandoah Valley. It is our hope to bring our passion for food and service to you, through your selected venue or home. Please let us know about any menu items you would like that you do not see listed below, our chefs will create a specialized menu based off your preferences. Options are flexible with categories but typically guests choose either Passed and Stationary Appetizers or Passed Appetizers with Buffet Main Courses and Sides. Coursed Dinners are also available upon request. Please submit a Catering Inquiry Form for pricing.

PASSED APPETIZERS

Cucumber & Chevre Pesto with Micro Lettuces

Cured Gravlax with Crème Fraiche & Fresh Dill on Crostini

Phyllo Wrapped Turner Ham, Asparagus & Parmesan

Turner Ham, Watermelon & Goat Cheese Skewers

Sweet Basil, Cherry Tomato & Mozzarella Caprese Skewers

Tomato & Watermelon Gazpacho Shooters

Saffron Arancini with Roasted Garlic Aioli

Souffle Fingerling Potatoes Filled with Bacon, Parmesan & Chives

Caramelized Onion & Chevre Mini Tarts

Lemon Garlic Grilled Shrimp with Basil Pesto

Bacon Wrapped Dates Stuffed with Blue Cheese & Hot Sauce

Steak Satay with Peanut Dipping Sauce

STATIONARY APPETIZERS

Valley Sourced Vegetable Crudité - Broccoli, Cauliflower, Carrots, Peppers & Celery with Zesty Ranch

Assorted Specialty Cheeses - Cheddar, Smoked Gouda, Brie, Blue Cheese, Goat Cheese & Crackers

Seasonal Fruit Tray - Melon, Pineapple, Strawberries, Blackberries, Blueberries & Raspberries

Beef Tenderloin - Thinly Sliced & Served Medium Rare on House Made Rolls with Horseradish Crème Fraiche

Country Ham - Served on Sweet Potato Biscuits with Dijon Mustard

Chicken Breast - Shredded Curried Chicken Breast Sandwiches with Golden Raisins

Pimento Cheese - House Made Pimento Cheese Served on White Bread

English Cucumber - Thinly Sliced & Served on White Bread with Herb Cream Cheese

Old Bay Chips - Thinly Sliced & Fried, Tossed with Old Bay

Beef & Pork Swedish Meatballs - Slowly Braised in Demi with Cream & Worcestershire

Lump Crab Dip - Served Warm with Crostinis

Chilled Shrimp - with House Made Cocktail Sauce

Deviled Eggs - with Truffle Oil Infused Egg Yolk

BUFFET MAIN COURSES

Beef Tenderloin - Roasted with an Herb & Garlic Marinade

Beef Short Ribs - Red Wine Braised with Seasonal Vegetables

Pork Loin - Slow Roasted with Mustard Cream Sauce

Chicken Breast - Rosemary Marinated & Grilled with Lemon

Wild Caught Salmon - Grilled with Crème Fraiche & Dill

Lump Crab Cakes - with Lemon Dill Aioli

Shrimp & Grits - with Creole Cream Sauce

Vegetarian - Options Include but Not Limited to House Made Pasta, Gnocchi & Risotto

BUFFET SIDES

Garden Salad - Mixed Greens with Tomatoes, Cucumber, Radishes & an Herb Vinaigrette

Caesar Salad - with Parmesan & Anchovie Dressing

House Made Fresh Bread

Red Skinned Potatoes - Served Smashed with Accompanying Sour Cream, Green Onions, Cheddar & Bacon

Roasted Potatoes - Oven Roasted with Garlic, Herbs & Spices

German Potato Salad - with Warm Bacon Vinaigrette

Potato Gratin - Layered Potatoes with Cream, Gruyere & Parmesan

Israel Pearl Cous Cous - with Scallions, Pine Nuts, Roasted Peppers & Green Goddess Dressing

Red Lentils - Slowly Braised with Turner Ham

Green Beans - Tossed with Toasted Almonds & Shallot Butter

Asparagus - Grilled with Lemon Zest & Extra Virgin Olive Oil

Collard Greens - Slowly Braised & Seasoned with Virginia Vinegar

Root Vegetables - Roasted with Herbs & Spices

Vegetable Ratatouille - Provencal Style Stewed Tomatoes, Eggplant & Zucchini