Menus

 

IMG_4831

We offer a variety of options for catering, completely depending upon the season your event takes
place. Our goal is to produce the finest and freshest ingredients at the peak of the season, and offer them to you.  Below are just a few sample menus to tantalize your taste buds, and give you an idea of our style and things we have done. These menus cover many seasons. When you ask for a quote, Seed to Plate will send you a questionnaire that helps us to gather more information. Once we have your questionnaire, we can customize to your season, needs and budget:

Sample Menu 1:


First Course: Garden breakfast radishes served with garlic toast and dill cream cheese

Boursin Stuffed Mushrooms with Herbs

Second Course: Spring Baby Greens with Toasted Pinenuts, Dried Cherries, Goat cheese with a Lemon Basil Vinaigrette

Third Course: Pan Roasted Organic Boneless Pork Chop, served with Spring Carrots, wilted young Swiss chard, finished with rhubarb honey butter

Fourth Course: Triple Chocolate Cake served with fresh raspberries and mint

Sample Menu 2:


First Course: Wild Leek Soup

Second Course: Summer garden salad, easter egg radishes, baby chioggia beets, white cucumbers and a purple basil vinaigrette

Third Course: Grilled all natural veal chop with sautéed young swiss chard, baby garden carrots, thyme infused morel cream sauce

Fourth Course: Trio of cheeses: Local Chevre, Triple Cream Brie, and Aged Cheddar, local blackberries and grilled figs

Sample Menu 3:


First Course: Seared Scallops with Prosciutto Ham and Local Grits

Second Course: Hearts of Romaine with Aged Cheddar and Buttermilk Dressing

Third Course: Pan Roasted Duck Breast with Citrus Infused Yams and Port Wine Sauce

Fourth Course: Spiced Pumpkin Cake with Cranberry Orange Compote

Sample Menu 4:


First Course: Heirloom tomatoes from the Chef’s garden with seasonal accompaniments, shaved romano cheese and aged balsamic

Second Course: Local grass fed rack of lamb, roasted with herbs, served with mint pea puree, sunchokes and oyster mushrooms

Third Course: Chocolate strawberry meringue, chocolate mousse and a crème anglaise

Sample Menu 5:


First Course: Garden fresh salad with seasonal accompaniments

Second Course: Braised Beef Short Ribs with cream whipped potatoes and collard greens

Third Course: Wolf River Apple Crisp served with fresh cream

Sample Menu 6:


First Course: Frisee Salad with tangelos, goat cheese and a garlic dressing

Second Course: Pan roasted Alaskan Halibut with marinated spaghetti squash and root vegetables and a sauce verde

Third Course: Poached Bartlett Pears in red wine with a ginger ale granita

Sample Menu 7:


First Course: Garden Salad with carrots, radishes and watermelon with lemon thyme vinagrette

Second Course: Grilled Local Pork Loin, Seared Diver Scallops with a Shrimp and Garden Vegetable Risotto

Third Course: Local Blueberry and South Carolina Peach Crisp with Vanilla Ice Cream and Homemade Whipped Cream

Sample Menu 8:


First Course: Arugula and Tot-soi, Garden Vegetables, with Homemade Goat Feta

Second Course: Grilled Watauga County Beef Tenderloin, White Truffle Twice Baked Potato, and Roasted White Scalloped Squash, Baby Carrots and Radishes

Third Course: Chocolate Raspberry Layer Cake