COCKTAIL PARTY PACKAGE (Serves up to 8)

Whole Sliced Tenderloin of Beef: With brioche rolls, fresh arugula, and cool horseradish cream. 

 without brioche, without horseradish cream

Local Cheese & Charcuterie: A mixed display of local meats and cheeses to include charcuterie curated by San Giuseppe in Elon, NC and alongside a  smoked goat cheese from Goat Lady Dairy in Climax, NC, Green Hill Camembert from Sweet Grass Dairy in  Thomasville, GA as well as a domestic blue cheese. Served with fresh honeycomb, raspberry preserves and crackers and crostini. ( without crackers and toasts)

Grilled Seasonal Vegetables: Served with roasted red pepper hummus and peppercorn parmesan dip.   (  without parmesan dip)

Baked Spinach & Artichoke Dip: Sautéed spinach with roasted artichoke hearts blended with imported cheeses, basil and garlic. Served with crackers and crostini.    (  without crackers or toasts )

Jumbo Shrimp Cocktail: Twenty-four jumbo shrimp, gently poached in a blend of lemon, white wine and Maryland style seafood spice. Served chilled with homemade spicy cocktail sauce.  

Turkey Meatballs: With a pomegranate glaze. 

Serves Up To 6

Gruyere and Spinach Quiche: Fresh egg custard folded with sautéed spinach then topped with gruyere. Baked in a buttery pie crust. 

Pecan Sticky Buns (3): Yeast raised sweet dough rolled with cinnamon and brown sugar. Baked until golden brown topped with a warm honey pecan glaze.

Fresh Squeezed Orange Juice 

(Optional) 1 pound of Thick-Cut Applewood Smoked Bacon