Custom Designed Menus

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