Irregardless Cafe & Catering’s

Farm-to-Fork Menus

Plated Dinner: Stuffed Squash
Plated Meal
Hors d'oeuvres
SAMPLE MENUS

Download a PDF of the Bar Offerings.

Don’t see something you’d like? These are our sample menus* based on our most popular items and requests. When meeting with our catering staff, please ask about additional offerings, especially if you have a specific dish in mind.
*For delivery, please call and place orders 48 hours in advance. 15 person minimum required for deliveries.

Download a PDF of the Lunch Menu.

HOT LUNCH BUFFET

Includes iced tea (sweet and unsweetened) with lemon. Plated service is an additional $4 per person.

MAGNOLIA LUNCH $16
• Bread and butter

• Salad

• One Entrée

• Two Side Items

• Cookies and Brownies

DOGWOOD LUNCH $21
• Bread and butter

• Salad

• Two Entrées

• Two Side Items

• Cookies and Brownies

SALADS

CLASSIC CAESAR

Romaine lettuce tossed with lemon parmesan dressing and garnished with garlic croutons.

 

GARDEN SALAD Vegan + GF

Baby greens and red leaf lettuce topped with sliced red cabbage, onions, cucumbers, tomatoes, raisins and sunflower seeds, served with choice of dressing.

 

GREEK SALAD Vegetarian + GF

Mixed greens with tomatoes, cucumbers, kalamata olives, red onions, feta and balsamic vinaigrette.

 

BISTRO SALAD Vegetarian + GF

Field greens with caramelized pecans, crumbled cheese, topped with seasonal fruit and vinaigrette.

 

HOUSE MADE SALAD DRESSINGS Lemon Tahini, Maytag Bleu Cheese, Caesar, Creamy Shallot Vinaigrette, Raspberry Vinaigrette, Red Wine Vinaigrette

SIDES

Green Beans with Red Pepper & Almonds Vegan + GF

Macaroni & Cheese

Roasted Potatoes with Herbs & Parmesan Vegetarian + GF

Mashed Potatoes Vegan + GF

Roasted Lemon Broccoli Vegan + GF

Seasonal Melange Mixed Vegetables Vegan + GF

Rice Pilaf Vegan + GF

Wild Mushroom Sauté with Garlic

Mashed Sweet Potatoes Vegan + GF (seasonal)

Roasted Balsamic Brussels Sprouts Vegan + GF (seasonal)

Roasted Cauliflower Vegan + GF (seasonal)

BEEF ENTRÉES

BEEF MEDALLIONS GF

Sliced beef medallions served with a zinfandel shallot sauce.

 

SMOKED BEEF BRISKET GF

Signature dish of house rubbed and hickory smoked fork-tender beef brisket.

 

BEEF KABOB GF

Rosemary marinated beef skewer grilled over an open flame. Served with a vegetable kabob of seasonal vegetables and a soy teriyaki sauce.

 

BEEF FAJITAS GF

Sliced beef seasoned with spices and sautéed with peppers and onions, served with tortillas, shredded cheese, lettuce, sour cream and Pico de Gallo.

SEAFOOD ENTRÉES

LEMON MAHI MAHI GF

Seared Mahi-Mahi with an artichoke meyer lemon herb relish.

 

MANGO GLAZED SALMON GF

Grilled salmon filet served with fresh mango lime salsa.

 

SHRIMP & GRITS GF

Shrimp sautéed with exotic mushrooms and peeled diced tomatoes served over parmesan cheddar stone grit cakes with sherry cream sauce.

 

ROASTED SALMON GF

With sundried tomato cream sauce.

POULTRY ENTRÉES

CHICKEN FORESTIERE GF
Sautéed breast of chicken with wild mushrooms and champagne chive sauce.

 

MORGAN STREET CHICKEN  
Lemon tahini marinated thin chicken breast coated with cashew and panko breadcrumbs, pan seared, and served with an herb butter and honey mustard glaze.

 

CHICKEN FLORENTINE

Fresh boneless chicken breast wrapped in phyllo pastry with spinach and feta cheese. Baked and topped with a sun-dried tomato lemon cream sauce.

 

CHICKEN KABOBS GF
Fire grilled chicken skewer (marinated in lemon tahini) and a vegetable kabob (red onion, green and yellow squash.

 

CHICKEN OLD SOUTH (seasonal)
Breast of chicken with cornbread and sausage stuffing served with sweet pepper cream sauce.

VEGETARIAN & VEGAN ENTRÉES

PENNE PASTA WITH SEITAN Vegan

Cooked penne pasta marinated with basil pesto and sautéed. Served with sauté sliced seitan (tofu & wheat “meat” substitute) and diced carrots and peas.

 

EGGPLANT PARMESAN Vegetarian
Breaded eggplant slices fried and topped with marinara and mozzarella cheese.

 

SHEPARD’S PIE Vegan
Individual casserole layered with garlic sautéed spinach, sliced carrots steamed with pomegranate molasses, cartelized onions, fennel, braised cabbage, and mashed potatoes mixed with parsley, bulgur wheat and diced tomatoes. Topped with a short crust pastry and served with miso gravy.

 

CHILE RELLENO Vegan without toppings + GF
Fresh poblano pepper stuffed with a Spanish ratatouille rice placed atop a black bean cake and served on a roasted red tomato puree and balsamic reduction, topped with cream fraiche and smoked Gouda.

 

SEASONAL STUFFED SQUASH Vegan + GF
Baked squash stuffed with rice, seasonal vegetables, corn salsa and pumpkin seeds.

 

SPINACH & ARTICHOKE LASAGNA Vegetarian
Pasta layered with spinach, artichokes, romano, parmesan, and ricotta cheese with a rich béchamel sauce.

 

PORTABELLA POLENTA Vegan
Marinated roasted portabella caps with wilted spinach, carrots, polenta cake and parsley pesto.

Download a PDF of the Sandwich Menu.

SANDWICHES

Boxed Lunches or Platters

Includes: fruit salad, cookies and a choice of potato salad, pasta salad or chips, Iced tea (sweet or unsweetened) with lemon available for $2 per person. (Wheat, Rye, Focaccia, Pumpernickel Breads, Brioche, Baguette and all smoked meats made in Irregardless’ kitchen)

VEGAN SANDWICHES $11

 

FALAFEL PITA: House made garbanzo falafel patties wrapped in pita bread with shredded lettuce, pickled vegetables and lemon tahini dressing

 

QUINOA BLACK BEAN BURGER: Flour tortilla folded and filled with Quinoa Black Bean Burger patty, carrot & cabbage kraut and tomato salsa

 

PORTOBELLO POCKET WRAP: Flour tortilla folded and filled with grilled balsamic marinated Portobello Mushroom cpa, humus, smoked vegetables and fresh spinach

 

FOCACCIA SEITAN SANDWICH: Grilled marinated seitan (tofu/wheat patty) with roasted red pepper, avocado and vegan mozzarella.  Set on focaccia bread with lettuce, tomato and basil pesto

VEGETARIAN SANDWICHES $11

 

EGG SALAD SANDWICH – House made egg salad with a hint of mustard and mayonnaise, served on a brioche knot bread with lettuce & tomato

 

CALIFORNIA VEGETABLE WRAP – Pita bread folded with sliced cheddar cheese, avocado, cucumber, tomato and greens topped with lemon tahini dressing (Can be made Vegan with no cheese)

 

PIMENTO CHEESE – Irregardless’ famous house-made pimento cheese with a hint of sherry, honey, cream & cheddar cheese, served on toasted whole wheat bread

 

GRILLED EGGPLANT WRAP – Slow cooked marinated sliced eggplant “bacon”, caramelized onions, roasted peppers, tomato and Swiss cheese topped with basil pesto and wrapped in a flour tortilla. (Can be made Vegan with no cheese)

REGULAR SANDWICHES $12

 

CHICKEN SALAD BRIOCHE – Fresh chicken breast meat steamed and mixed with diced celery, bell peppers, Dijon mustard, mayonnaise and spices, served on brioche roll with lettuce and tomato

 

WILD TURKEY REUBEN – Sliced applewood smoked turkey, sweet & sour red cabbage and melted Swiss cheese served on toasted Rye Bread topped with 1000 Island dressing

 

FISH CAKE BRIOCHE – Fresh shrimp, scallops, smoked & braised salmon mixed with a hint of anchovy and mustard, served on a brioche roll with lettuce, tomato and lemon remoulade

 

FOCACCIA CHICKEN SANDWICH – Grilled marinated breast of chicken with roasted red pepper, avocado and mozzarella cheese, served on focaccia bread topped with lettuce, tomato & basil pesto

 

GREEK CHICKEN PITA – Pita wrapped marinated grilled chicken, tomatoes, cucumber, kalamata olives and yogurt tzatziki sauce

 

BLT – Beef bacon layered with sliced avocado, lettuce, tomato and garlic aioli, served on wheat bread

 

GRILLED STEAK BAGUETTE – Sliced grilled steak with caramelized onions, sauteed bell peppers and mozzarella cheese, served with mustard on a wheat baguette

PREMIUM SANDWICHES $14

 

AHI TUNA ON FOCACCIA – Tuna filet lightly marinated in soy and sesame oil, grilled and served on foccacia bread with wasabi mayonnaise, teriyaki glaze and Asian slaw

 

ROAST BEEF BAGUETTE – Hand sliced roast beef served on a wheat baguette with garlic aioli, sliced tomato, lettuce and Swiss cheese

 

SMOKED SALMON BAGEL – House cold smoked salmon sliced and served on a bagel with cream cheese, tomato, capers and red onion

 

CLUB SANDWICH – Hand sliced smoked turkey breast, roast beef and beef ‘bacon’, cheddar cheese, lettuce, tomato and mayonnaise on wheat bread

 

MORGAN STREET CHICKEN SANDWICH – Irregardless’ famous lemon tahini marinated chicken breast dredged in roasted cashew nuts and served on wheat bread with lettuce, tomato, raw spinach and mustard aioli

Download a PDF of the Dinner Menu.

BUFFET PACKAGES

Includes house made bread and butter and iced tea (sweet and unsweetened) with lemon.

MAGNOLIA BUFFET $28

• Salad

• One Entrée

• Two Side Items

• Dessert

 

DOGWOOD BUFFET $32

• Salad

• Two Entrées

• Two Side Items

• Dessert

 

GLENWOOD BUFFET $36

• Salad

• Two Hors D’oeurves

• Two Entrées

• Two Side Items

• Dessert

PLATED PACKAGES

Includes house made bread and butter and iced tea (sweet and unsweetened) with lemon.

MAGNOLIA PLATED DINNER $32

• Salad

• One Entrée

• Two Side Items

• Dessert

 

DOGWOOD PLATED DINNER $36

• Salad

• Two Entrées

• Two Side Items

• Dessert

 

GLENWOOD PLATED DINNER $40

• Salad

• Two Hors D’oeurves

• Two Entrées

• Two Side Items

• Dessert

SALADS

CLASSIC CAESAR

Romaine lettuce tossed with lemon parmesan dressing and garnished with garlic croutons.

 

GARDEN SALAD Vegan + GF

Baby greens and red leaf lettuce topped with sliced red cabbage, onions, cucumbers, tomatoes, raisins and sunflower seeds, served with choice of dressing.

 

GREEK SALAD Vegetarian + GF

Mixed greens with tomatoes, cucumbers, kalamata olives, red onions, feta and balsamic vinaigrette.

 

BISTRO SALAD Vegetarian + GF

Field greens with caramelized pecans, crumbled cheese, topped with seasonal fruit and vinaigrette.

 

HOUSE MADE SALAD DRESSINGS Lemon Tahini, Maytag Bleu Cheese, Caesar, Creamy Shallot Vinaigrette, Raspberry Vinaigrette, Red Wine Vinaigrette

SIDES

Seasonal Melange of Vegetables Vegan + GF

Mashed Potatoes Vegan + GF

Macaroni & Cheese

Roasted Root Vegetables Vegan + GF

Rice Pilaf Vegan + GF

Loaded Mashed Potatoes GF

Roasted Lemon Broccoli Vegan + GF

Roasted Potatoes with Herbs & Parmesan Vegetarian + GF

Mashed Sweet Potatoes Vegan + GF 

Green Beans with Red Pepper & Almonds Vegan + GF

Mushroom Sauté Vegan + GF

Roasted Balsamic Brussels Sprouts Vegan + GF (seasonal)

Sautéed Squash Vegan + GF (seasonal)

Asparagus Vegan + GF (seasonal)

 

Succotash Vegan

Corn, butterbeans and tomatoes.

 

POULTRY ENTRÉES

MORGAN STREET CHICKEN
Lemon tahini marinated thin chicken breast coated with cashew and panko breadcrumbs, pan seared, and served with an herb butter and mustard glaze.

 

BBQ CHICKEN GF
Pulled smoked chicken tossed with BBQ sauce with honey sweet and sour BBQ sauce.

 

GOAT CHEESE STUFFED CHICKEN GF
Filet breast of chicken filled with goat cheese mixed with spinach, basil, crushed almonds and shallots. Served with oven roasted tomato-basil sauce.

 

CHICKEN FORESTIERE GF
Sautéed breast of chicken with wild mushrooms and champagne chive sauce.

 

CARAMELIZED ONION CHICKEN GF
Grilled chicken breast topped with caramelized onions, sautéed spinach, served with a tarragon cream sauce.

 

CHICKEN PICATTA GF
Sautéed breast of chicken with lemon, wine, and caper sauce.

 

CHICKEN OLD SOUTH (seasonal)
Served with cornbread and sausage stuffing served with sweet pepper cream sauce.

 

CHICKEN GOR DON BLEU
Filet breast of chicken wrapped and baked in phyllo pastry with Swiss cheese and Dijon mustard. Served with lemon cream sauce.

BEEF ENTRÉES

BEEF WELLINGTON

A puffy pastry surrounding a beef medallion wrapped around a mushroom duxelles made with minced mushrooms, herbs and spices then baked in the oven until hot (cannot guarantee temp.).

 

BEEF MEDALLIONS GF

Grilled beef let to rest then sliced. Served with wild mushroom demi-glace.

 

YANKEE POT ROAST GF (seasonal)

Braised with onions, carrots, potatoes in a savory gravy.

 

BEEF BRISKET GF

Slow braised and smoked in house, sliced and served with a classic demiglace and a hint of smoke.

 

ROSEMARY PORK TENDERLOIN GF

Roaster, sliced and served with an apple cider reduction (seasonal)

 

BEEF ROULADE GF

Flank steak rolled and filled with spinach, carrots, onions and red peppers. Roasted and sluiced with horseradish mashed potatoes.

SEAFOOD ENTRÉES

MUSTARD CRUSTED SALMON GF

Fresh salmon seared with a mustard crust and finished with a fennel leek cream sauce.

 

NC MOUNTAIN TROUT GF

Pan seared with caramelized onions and a balsamic glaze.

 

NEPTUNE’S CANNELLONI

Fresh mushrooms, spinach, tomatoes and fresh jumbo NC shrimp blended with mozzarella cheese, sautéed onions, herbs and other seasonings. Rolled in fresh crepes and topped with a tomato-basil cream sauce and grated parmesan.

 

NEW MEXICO SALMON GRILL GF

Fresh Atlantic Salmon filet marinated in Southwest spices. Grilled to medium and topped with a chipotle citrus beurre blanc.

 

PAN SEARED MAHI MAHI GF

Mahi dusted with a light peppercorn crust. Topped with lemon butter sauce.

 

SEAFOOD CAKES

Salmon, shrimp and crab meat mixed with onions, peppers & spices. Griddled into cakes, served with a tomato aioli.

 

CITRUS GRILLED SALMON GF (seasonal)

Served with chardonnay beurre blanc.

 

GRILLED MAHI MAHI GF

Served with a lemon artichoke sauce.

VEGAN & VEGETARIAN ENTRÉES

PORTABELLA POLENTA Vegan + GF

Marinated roasted portabella caps with wilted spinach, carrots, polenta cake and parsley pesto.

 

SHEPARDS PIE Vegan

Vegetarian casserole layering vegan short crust pastry dough with red bliss mashed potatoes, tabouli salad, sliced pomegranate marinated carrots, sautéed cabbage with onions, celery, fennel, garlic spinach. Baked and served with a shiitake mushroom miso gravy.

 

EGGPLANT PARMESAN Vegetarian

Breaded eggplant slices fried and topped with marinara and mozzarella cheese.

 

CHILE RELLENO Vegan without toppings +GF

Fresh poblano pepper stuffed with a Spanish ratatouille rice placed atop a black bean cake and served on a roasted red tomato puree and balsamic reduction, topped with cream fraiche and smoked Gouda.

 

SEASONAL STUFFED SQUASH Vegan + GF (seasonal)

Baked squash stuffed with rice, seasonal vegetables, corn salsa and pumpkin seeds

 

SPINACH & ARTICHOKE LASAGNA Vegetarian (seasonal)

Pasta layered with spinach, artichokes, romano, parmesan and ricotta cheese with a rich béchamel sauce.

Download a PDF of the Hors D’oeuvres Menu.

HORS D'OEUVRES

Prices shown are per person.

MAGNOLIA $19

• One Display

• Four Hors D’oeuvres

 

DOGWOOD $25

• One Display

• Five Hors D’oeuvres

• One Mini Dessert Selection

 

GLENWOOD $36

• One Action or Carving Station

• One Display

• Six Hors D’oeuvres

• Assorted Dessert Bites

DISPLAYS

MIDDLE EASTERN PLATTER Vegan

A trio of hummus, tabouli and butterbean pate served with grilled pita and kalamata olives.

 

ANTIPASTO PLATTER

Cured Italian salami, cheeses, olives, roasted red peppers, artichoke hearts, roasted portabella mushrooms and other seasonal grilled vegetables, drizzled with balsamic reduction, and flatbreads.

 

VEGETABLE CRUDITES & FRESH FRUIT Vegan + GF

Assorted seasonal vegetables beautifully displayed and served with our famous lemon tahini dressing. Accompanied with fresh seasonal sliced fruits.

 

TEX MEX DISPLAY Vegetarian + GF

Queso, refritos. guacamole, Pico de Gallo, tomatillo salsa verde with corn chips.

 

IMPORTED & DOMESTIC CHEESE PLATTER Vegetarian

Variety of cheeses with crackers and flat bread. Served with fruit compote.

ACTION STATIONS

SHRIMP & GRITS GF

Sautéed shrimp, roasted tomatoes and parmesan served on cheddar grit cakes with a wild mushroom sherry cream sauce.

 

MASHED POTATO BAR

Creamy mashed potatoes or sweet potatoes with choice of four of the following items: sour cream, butter, bacon, horseradish cream, minced scallions, grated cheddar, gravy, caramelized pecans, brown sugar, marshmallows.

 

PASTA STATION

Choose any two of the following pastas: penne, linguini, radiatore, gemelli or bow tie. Choose any two sauces: marinara, alfredo, pink vodka, white clam, carbonara or aglio y olio.

 

STREET TACO BAR  

Warm corn tortillas, Spanish rice and vegetarian refried beans. Choice of two meats: Chicken Tinga (smoky chicken stewed in herbs and spices), Carne Asada (flank steak strips), Carne Colorado (ground beef stewed with Mexican tomato spices), TexMex Seitan (vegetarian).

 

FAJITA BAR

Warm flour tortillas, vegetarian refried beans and Spanish rice. Select marinated chicken, steak or vegetarian seitan. Served with sautéed onions, bell peppers, shredded cheddar cheese, Pico de Gallo, guacamole, sour cream and shredded lettuce.

SLIDER STATION

May substitute for 1 Hors D’oeuvre – additional $2/person to package price. Served with small brioche buns.

BLACK BEAN CAKES Vegan

Lentils, black beans and quinoa with southwest spices and griddled. Served with Pico de Gallo

 

PULLED PORK

Braised and marinated in spicy BBQ sauce. Served with cole slaw

 

BEEF BURGER SLIDER

Served with mustard, mayo and pickle.

 

BRISKET

Served with caramelized onions and mustard.

 

CRAB CAKE

Crab cake served with Sriracha aioli.

 

ROASTED TURKEY (seasonal)

Sliced roasted home smoked turkey with pesto aioli and fresh cranberry chutney.

 

DUCK CONFIT

Slow braised, seasoned duck legs served on brioche bun with Asian slaw.

DIPS

May substitute for 1 Hors D’oeuvre – additional $2/person to package price.

APPLEWOOD BACON & CARAMELIZED ONION DIP

Served with pita points.

 

SEVEN LAYER MEXICAN DIP Vegetarian + GF

Refried beans, Spanish rice, cheese, sour cream, Pico de Gallo, tomatillo salsa, and a choice of chicken, ground beef or seitan (vegetarian). Served with corn chips.

 

BUFFALO CHICKEN DIP GF

Creamy, spicy and full of chicken and blue cheese. Served with carrots, celery and corn chips.

 

CRAB DIP

Crab meat combined with herbs, spices and lots of cheese.

 

SPINACH ARTICHOKE Vegetarian

Spinach and artichoke hearts in a creamy cheese sauce.

CARVING STATION

BEEF TENDERLOIN

Served with port wine reduction, horseradish cream sauce and rolls.

 

ROAST BEEF

Served with black pepper au jus, horseradish cream sauce and rolls.

 

HERB BRINED TURKEY (seasonal)

Oven roasted turkey breast served with pan gravy, cranberry/orange compote and rolls.

 

BROWN SUGAR GLAZED HAM (seasonal)

Served with warm Dijon sauce, peach chutney and rolls.

MEAT HORS D'OEUVRES

ARGENTINIAN SPICED BEEF SKEWERS GF

Served with chimichurri.

 

BACON & CHEESE CROQUETTES

Smoky bacon, cheddar and manchego fried crisp with lemon cayenne aioli.

 

BACON RICOTTA CROSTINI

Whipped Ricotta, crispy bacon, honey Siracha drizzle.

 

BEEF MEATBALLS GF

Asian: In garlic, ginger soy sauce. Italian: With house made marinara. BBQ: Tomato Balsamic vinegar sauce, Umami: With a wild mushroom sauce.

 

BEEF ROULADE GF

Flank Steak rolled filled with spinach, julienne carrots, chopped onions and red peppers. Rolled, roasted and sliced and topped with horseradish mashed potatoes.

 

ASIAN BEEF SKEWERS GF

With Thai peanut dipping sauce and scallions.

 

CAROLINA EGG ROLLS

Crispy egg rolls filled with pulled pork, pimento cheese and coleslaw. Served with a sweet and sour dipping sauce.

 

CITY HAM BISCUIT

Country ham with a honey mustard drizzle on a cheddar black pepper biscuit.

 

MINI BEEF WELLINGTON

Beef and mushroom duxelle in puff pastry with champagne mustard.

 

SMOKED BRISKET BISCUIT

With caramelized onions, horseradish aioli and a dill pickle chip on a cheddar black pepper biscuit.

 

BEEF CARPACCIO

Paper thin pepper crusted beef, capers, Parmesan cheese and truffle oil on a crostini.

POULTRY HORS D'OEUVRES

BIG CITY CHICKEN TOWER

Breaded chicken stacked on a crostini with goat cheese, sun-dried tomato, and basil.

 

CURRIED CHICKEN SALAD

Chicken salad with a hint of curry served in a tartlet shell and garnished with red grapes and almonds.

 

FRIED CHICKEN BISCUIT

Crispy chicken on a black pepper biscuit with green tomato chow chow and Sriracha honey butter.

 

CHICKEN SKEWERS GF (Choose One)

Blacken, Jerk, Teriyaki, Cashew Crusted

 

SHREDDED DUCK WONTON

With melted leeks and mandarin orange.

 

MINI CHICKEN WELLINGTON

Served with creamy Dijon aioli.

 

MINI PEKING DUCK

Crisp duck, hoisin sauce, and scallions on a crisp wonton.

 

SESAME CHICKEN BITES

Sesame coated chicken served with apricot mustard.

 

SHREDDED ASIAN DUCK CONFIT

With wasabi slaw, ginger drizzle, and peanuts served on an edible spoon.

 

MINI CHICKEN COBB SALAD ON ENDIVE GF

Grilled diced chicken, avocado, turkey bacon, tomato, and blue cheese served on endive lettuce.

VEGAN & VEGETARIAN HORS D'OEUVRES

CAPRESE SKEWER Vegetarian + GF

Grape tomatoes, fresh mozzarella, basil with extra virgin olive oil drizzled with balsamic glaze.

 

SPANAKOPITA Vegetarian

Savory phyllo pastries with spinach and cheese served with tzatziki dipping sauce.

 

GOAT CHEESE CROSTINI Vegetarian

Roasted red peppers with herbed goat cheese on toasted ciabatta bread with balsamic glaze.

 

FRESH GARDEN VEGETABLE TOWER Vegetarian

Zucchini, squash, eggplant, and carrot thinly sliced, layered with parmesan and mozzarella served on a crostini.

 

LEEK AND MUSHROOM CROQUETTES Vegetarian

Wild and fresh mushrooms served with lemon thyme aioli.

 

TRUFFLE MAC & CHEESE BITES Vegetarian

Traditional mac and cheese baked into mini bites with a drizzle of truffle oil.

 

MUSHROOMS ROCKEFELLER Vegetarian

Oven roasted mushrooms stuffed with goat cheese Florentine.

 

VEGAN PIEROGIE

A flavorful blend of potatoes, spinach, and sautéed onions folded in to a fresh pastry dough and baked golden brown. Served with apple and cranberry chutney.

 

WILD MUSHROOM CROSTINI Vegetarian

Garlicky wild mushrooms and whipped herb ricotta on a grilled crostini. (seasonal)

 

ANTIPASTO SKEWERS Vegan

Fresh mozzarella, marinated artichokes, sundried tomatoes, and kalamata olives with basil oil (can add salami).

 

OLD BAY DEVILED EGGS Vegetarian

Southern style deviled eggs spiked with Old Bay

 

CAESAR SALAD SPEARS Vegetarian

Caesar salad, parmesan shavings, mini croutons and Caesar dressing.

 

PIMENTO CHEESE CANAPE Vegetarian

House made pimento cheese on a rye canape.

 

FIGS IN A BLANKET Vegetarian (seasonal)

Mix of fig jam, blue cheese, and cashews in phyllo pastry.

 

SOUTHWEST BLACK BEAN & CORN TARTLET Vegan + GF

Mildly spiced mix of black beans, corn, tomatoes, and onions served in tart shell and topped with avocado crema.

 

BRUSCHETTA Vegetarian + GF

Tomato, mozzarella, artichoke, and capers on crostini.

SEAFOOD HORS D'OEUVRES

CRAB RANGOON WONTON

Crab and cream cheese wonton served with soy ginger dipping sauce.

 

CRAB STUFFED MUSHROOMS

Fresh crab meat baked in a marinated mushroom cap.

 

MINI SHRIMP CEVICHE TACOS GF

Shrimp, avocado, onions, tomato,, marinated in lime juice served in a mini taco shell with Queso Fresco and cilantro.

 

OKRACOKE CRAB CAKES

Crab cake with lemon cayenne aioli.

 

PEPPER CRUSTED TUNA

With wasabi slaw and ginger glaze on a crisp wonton.

 

SMOKED SALMON CAKES

House smoked salmon mixed with diced vegetables, griddled and served with dill aioli.

 

SHRIMP CEVICHE WITH AVOCADO

Shrimp, onions, tomatoes, jalapeno, cilantro in lime marinade served on a crispy wonton or porcelain spoon.

 

SHRIMP COCKTAIL “SHOOTER” GF

Old Bay shrimp with classic horseradish cocktail sauce in a shot glass.

 

SHRIMP SALAD ROLLS GF

Crisp Asian vegetables, rolled in rice paper, and served with chili lime dipping sauce.

 

SHRIMP SKEWERS GF

Tangy pickled shrimp on a skewer with lemon chive aioli.

 

SMOKED SALMON PURSES

Brie cheese, asparagus, and salmon wrapped and baked in a phyllo pastry.

HOLIDAY MENU PACKAGES

Click on the bold titles to download or print each menu.

MEAL PACKAGES

  • Holiday Lunch Buffet – offers a choice of salad, choice of one entree or two with two sides, and a choice of desserts for $26 or $30 per person
  • Holiday Dinner Buffet – offers a choice of salad, choice of one entree or two with two sides, and a choice of desserts for $32 or $36 per person
  • The Holiday with Elegance Dinner includes two appetizers and a display, a choice of salads, a choice of two Premium entrees with three sides and a choice of delicious desserts for $49 per person.

RECEPTION HOR D’OEUVRES PACKAGES: 

  • Jingle Bells offers a choice of one display, one dip and 3 hors d’oeuvres for $23/person
  • Deck the Halls offers a choice of one display, one dip, one carving station, three hors d’oeuvres and dessert bites for $33 per person
  • Peace on Earth has only vegetarian & vegan options, with a choice of one display, one dip and three hors d’oeuvres for $23 per person

SANDWICH OPTIONS

  • Our Sandwich Menu offers a variety of popular sandwiches that are vegan and vegetarian friendly
BAR OFFERINGS

There are several options for bar service at your event! Consumption – we will anticipate the amount of beverages (alcoholic and non- alcoholic) that your guests will consume and you will be charged accordingly.

PREMIUM FULL BAR PACKAGE

$25 per person for the first 2 hours and $3 per hour after

• House Wine (red and white)

• Two domestic beer choices

• Two import beer choices

• Premium liquors, mixers, assortment of sodas

 

FULL BAR PACKAGE

$20 per person for the first 2 hours and $3 per hour after

• House Wine (red and white)

• Two domestic beer choices

• Two import beer choices

• House liquors, mixers, assortment of sodas

 

3-HOUR BEER & WINE PACKAGE

$14 per person and $3 per hour after

• House Wine (red and white)

• One domestic beer choice

• Three craft/import beer choices

• Sodas

 

Full Bar Setup

$250.00

 

Beer & Wine Bar Setup

$100.00

 

*All bar services require one of our professionally trained bartenders per bar.

DRINKS
• Imported or Domestic Beer $5
• House Wine (red and white) $17
• House Prosecco $23
• House Liquor Drinks $6
• Premium Liquor Drinks $7
• Specialty Cocktails
• Signature Cocktails

 

SIGNATURE COCKTAILS

Below are a few of our most popular signatures cocktails. We will be happy to create a drink that is unique to you.

 

A TASTE OF ROMANCE
Rosewater, crème de cassis, and champagne, garnished with fresh raspberries.

 

SOMETHING BLUE
Bacardi silver rum, blue Curacao, and lime juice served in a white sugar rimmed glass.

 

POMEGRANATE CAIPIROSKA
Vodka, lime, seltzer, sugar, fresh pomegranate seeds.

Download a PDF of the Dessert Offerings.

COOKIES

3” specialty cookies per dozen – depending on variety $7.20 – $15.60

Cookies with Monogramed letters and background $3.00/each

Sandwich Cookies $3.00/each  $36.00/dozen

Smores on a stick $2.00/each

Cookie Flavors

  • Chocolate Chip
  • The NY Times Best Chocolate Chunk Cookie with Belgian Chocolate
  • Oatmeal
  • Cinnamon Sugar
  • Almond Sugar
  • Lemon Zest Sugar
  • Peanut Butter
  • Italian Wedding Cookies (1 inch round) 
  • Peanut Butter Chocolate Chunk
  • Coconut Macaroons
  • Coconut Macaroons dipped in Belgian Chocolate
  • Jam Thumbprint with Jam center
  • Peanut Butter with Jelly well in center

 

Sandwich Cookie Flavors (two cookies sandwiched)

  • Oatmeal Cream Pie
  • Scratch-made Oreos
  • Peanut Butter with Strawberry Jam Butter Cream
BARS

Minis $3.00 – $1.50/each

Full size $2.00 – $2.50/each

Cake Truffles $2.50/each

Flavors

  • Lemon
  • Brownies
  • Brownies with Raspberry Jam
  • Brownies with Caramel
  • Peanut Butter Jelly
  • Brownie with Almond Butter globs
  • Brownie with Peanut Butter globs
  • Smores Brownies
  • Pecan, Raspberry Crumb
  • German Chocolate (Pecan Coconut)
  • Brownie with Nuts
  • Almost Flourless Brownies
PIE

Served in single portions in Mason Jar. Jars must be returned $3.00 – $3.50/each

Flavors

  • Keylime
  • Banana Pudding
  • Lemon Cream
  • Chocolate Silk
  • Gooey Butter
  • NC Atlantic Beach (Lemon Pie with Saltines) 
  • Pecan
  • Bourbon Pecan
  • Bocca Negra
  • Mixed Berry Cobbler
  • Apple Crisp
  • Cheese Cake
  • Double Lemon Cheesecake
  • Caramel Cheese Cake
  • Pumpkin Cheese Cake
CUPCAKES

Mini cupcakes $22.00/dozen

Regular size $2.50/each or $30.00/dozen

Flavors

See cake flavors below.

CAKE

For Weddings or other occasions. Discuss your preferences for flavor and design with The Glenwood’s in-house Pastry Chef. Style of Cake and Flavor pricing varies. The Glenwood’s professional Event Planners will either quote you a price for your preference or arrange a meeting and tasting with The Glenwood’s Pastry Chef.

Flavors

  • Golden Vanilla
  • Dark Chocolate
  • Lemon Zest
  • Carrot
  • Pumpkin
  • Spice
  • Hummingbird (Banana spice Cake with Pineapple and toasted Pecans)
  • Banana
  • Coconut
  • Almon
  • Red Velvet
  • Blue Velvet
  • Italian Cream Cake (toasted coconut and pecans)
  • German chocolate

 

Fillings

  • Lemon Curd
  • Salted Caramel
  • Chocolate Ganache
  • Maramalade
  • Strawberry Jam
  • Apricot Jam
  • Raspberry Jam
  • Marshmellow Fondant

Icings

  • Vanilla Butter Cream
  • Chocolate Butter Cream
  • Salted Caramel Butter Cream
  • Oreo Butter Cream
  • Cream Cheese
  • Strawberry Butter Cream
  • Strawberry Cream Cheese
  • Almond Butter Cream
  • Hazelnut Butter Cream
  • Peanut Butter Butter Cream
  • German Chocolate (Coconut Butterscotch)
  • Coconut

 

Fresh Fruit

  • Strawberries
  • Raspberries
  • Figs
  • Blackberries
  • Apricots

EGGS

• SCRAMBLED EGGS plain or with cheese

• OPEN FACE VEGETABLE FRITTATA

• GARDEN TOFU SCRAMBLE vegan

 

STARCH

• HOME FRIES

• GRITS plain or cheese & garlic

 

MEAT

• BACON choice of turkey or pork

• PORK SAUSAGE

Download a PDF of the Breakfast Menu.

BREAKFAST BUFFET

CONTINENTAL BREAKFAST BUFFET $12
Orange juice, Irregardless Signature coffee, seasonal fruit salad, assorted bagels with cream cheese, Irregardless brunch breads.

 

BREAKFAST BUFFET $15
Orange juice, coffee, assorted brunch breads. Fruit salad additional $2. Choose one item from each of the following groups: eggs, starch & meat.

A LA CARTE ITEMS

BELGIAN WAFFLES $8
Thick waffles served with yogurt and fresh fruit.

 

PANCAKES $3
A choice of blueberry, chocolate chip or plain house made pancakes with syrup.

 

BREAKFAST BURRITO $6
Flour tortilla folded and filled with southwest egg scramble, onion, peppers and cheese. Served with Pico de Gallo.

 

VEGAN BURRITO $6
Flour tortilla folded and filled with tofu scrambled with a hint of curry and nutritional yeast. Served with Pico de Gallo.

 

BISCUIT BAR $5
Fresh cheddar biscuits served with jams, honey and butter.

 

BRUNCH BREADS & MUFFINS $3
Poppy seed coffee cake and bakers choice.

 

BAGELS $3
Assorted with cream cheese.

 

FRESH FRUIT CUP $4
FRESHLY SQUEEZED ORANGE JUICE $2.50
COFFEE with creamers and sweeteners $2.50

OATMEAL BAR $6
Old fashion rolled cut oats served hot with dried fruit, raisins, fresh fruit, granola, sugar and milk.

 

FRENCH TOAST BAR $6
House made challah bread soaked in egg custard and griddled. Served with
syrup, fresh berries and assorted toppings.

 

FRENCH TOAST $4
House made challah bread soaked in egg custard, griddled and served with syrup.

 

QUICHE $6
Vegetarian and/or meat.

 

PARFAIT CUP $4
Yogurt served with fresh berries and topped with homemade granola.

 

BRISKET HASH $5
House brisket smoked and braised, served sautéed with onions, peppers and potatoes.

 

TURKEY BACON $4
House smoked turkey breast meat, sliced and griddled.

 

PORK BACON or SAUSAGE PATTIES $3
HOME FRIES or GRITS $3

Download a PDF of the Beverages and Snacks Menu.

BEVERAGES

SODA & BOTTLED WATER $2 per drink
Coke© products

 

COFFEE STATION $2.50
Freshly brewed regular and decaf coffee with creamer and sugars.

 

TEA STATION $2
Freshly brewed sweetened and unsweetened tea

SNACKS

TRAIL MIX $4

Ingredients may include: Yogurt covered raisins, banana chips, dried apricots, sunflower seeds, pepitas, almonds, peanuts, M&Ms, pretzels and dummies.

 

SEASONAL WHOLE FRUIT Vegan +GF $3

Chef’s selection of whole fruit display.

 

CRUDITES / HUMMUS CUPS Vegan + GF $4

Fresh cut vegetables and house made hummus.

 

COOKIES & BROWNIES $3

Chef’s Selection of homemade cookies and brownies.

 

ANTIPASTO DISPLAY $6

Cured Italian salami, imported and domestic cheeses, olives, roasted red peppers, artichoke hearts, roasted portabella mushrooms, caponata (eggplant caviar) and other seasonal grilled vegetables drizzled with a balsamic reduction, served with focaccia and crackers.

 

ASSORTED BRUNCH BREADS & MUFFINS $3
CHIPS & DIP GF $4

Interested in meeting with our catering team?