Custom Designed Menus

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.

Sample Menus, House Specialties and Guest Favorites

1920’s Themed Gala

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

Rehearsal Dinner Celebration with After Party

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

Dessert Buffet and Savory Late Night Snack

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

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

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

Entrees and Accompaniments

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

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