We provide thoughtful menu consultations, working closely with each client and always keeping in mind vision, tastes, budget and location requirements.
A typical celebration menu includes passed hors d’oeuvres and a buffet
or plated courses to qualify as dinner. We generally include 2 main
course protein options along with lavish salads, sides and starches. We
include fresh Annie’s Bakery breads and a coffee station with artisan
hot teas.
Celine and Company also advises appropriate service and food and beverage options for corporate meetings, conferences, nonprofit events, brunches, afternoon gatherings and more.
We observe community conscious purchasing practices. We include seasonal and locally produced products when applicable and available.
We provide thoughtful menu consultations, working closely with each client to customize a perfect menu; keeping in mind vision, tastes, budget and location requirements. We are always happy to accommodate special dietary needs, restrictions, and allergies.
We are happy to accommodate tastings based upon our availability.
For tastings, we prepare a sample of fresh items that we have on hand.
Our goal for a tasting meeting is to make each client feel completely comfortable that everything we prepare is delicious and beautifully presented.
A fee of $100, for up to four people, will cover the cost of a dedicated staff person, beverages of your choice and a 45-minute menu consultation with the Chef.
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
