Elite Catering 828-226-3709
Contact Leah Logan • CaterMyEvent@EliteCatering4u.com
Elite Catering Menu
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* Parmesan Cheese Rounds
* Mushroom Tarts * Bacon Wrapped Artichoke Hearts * Spinach Artichoke Dip * Chicken Rumaki * Roasted Garlic & Feta Crostini *Hummus Platter *Tea Sandwiches - Smoked Salmon - Turkey & Cream Cheese - Cucumber - Pimento Cheese * Crudités Platter (vegetables) * Cheese Platter * Fruit Platter * Miniature Crab Cakes * Crab Stuffed Mushrooms * Baked Brie * Raspberry Brie Bites * Fig & Mascarpone Purses * Black Bean & Duck Quesadillas * Smoked Trout Endive * Prosciutto Wrapped Asparagus * Savory Sundried Tomato cheesecake * Stuffed Figs |
* Bacon Wrapped Chicken w/apricot glaze
* Cajun Shrimp * Fruit Salsa with Cinnamon Chips * Prosciutto Wrapped Melon * Arancini * Crab Dip * Asparagus & Asiago Cheese Wraps * Smoked Salmon Rolls * Smoked Salmon Mold * Traditional Smoked Salmon Platter * Lobster Salad Endive * Bacon Wrapped Quail Legs * Bacon Wrapped Shrimp & Scallops * Jumbo Shrimp Cocktail * Layered Grilled Vegetable Terrine * Lollipop Lamb Chops * Amazing Ahi Tuna * Anti Pasto Feast * Shrimp & Avocado Ceviche * Mini Beef Wellingtons * Goat Ch. Stuffed Cherry Tomatoes |
| * Smothered Chicken in a Sherry Cream Sauce * Vegetable Pasta Primavera * Spaghetti & Meatballs * Chicken Tetrazzini * Pork Tenderloin Medallions with Brie & Chutney * Stuffed Chicken Breasts - Goat Cheese & Red Peppers - Goat Cheese & Sundried Tomatoes * Pesto * Prosciutto Pork Tenderloin * Stuffed Pesto Pork Tenderloin * Greek Chicken * Chicken Marsala * Lasagna (Vegetable or Meat) * Horseradish Crusted Pork Chops * Over Stuffed Pork Chops * Chicken Cordon Bleu * Stuffed Boneless Leg Quarters with duxelles & bordelaise * Grilled Salmon - Lemon, Caper & Artichoke Sauce - Creamy Dill Sauce * Shrimp & Grits * Trout Piccata * Prime Rib with Au jus * Grilled Beef Tenderloin - Madeira Sauce - Creamy Horseradish - Mushroom Sauce - Green Peppercorn Sauce |
* Crab Cakes with Remoulade * Lobster Raviolis & Prosciutto Cream Sauce * Filet AuPoive Peppercorn & Brandy * Stuffed Mascarpone Flank Steak * Soy Ginger Salmon * Parmesan Tilapia * Pecan Crusted Trout * Cajun Seafood Pasta * Pan Seared Scallops with Balsamic Drizzle * Pecan Crusted Sea Bass & Apricot Glaze * Pan Seared Tuna & Wasabi Butter * Blackened Swordfish * Standing Pork Rib Roast * Dijon Glazed Roasted Rack of Lamb * Lamb Chops w/ Mint Sauce * Pan Seared Duck Breast w/ Black Currant & Cassia Sauce * Beef Wellington * Cornish Game Hens * Peach & Liquor Halibut * Veal Piccata * Seafood Mornay in Cheese Baskets * Grilled Leg of Lamb |
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Hot Selection * Parmesan Cheese Rounds * Mushroom Tarts * Bacon Wrapped Artichoke Hearts * Spinach Artichoke Dip with Crostinis * Chicken Rumaki & Mustard Sauce * Roasted Garlic & Feta Crostinis |
Cold Selection * Hummus Platter * Tea Sandwiches * Crudités Platter (vegetables) * Cheese & Cracker Platter * Fruit Platter with Yogurt Dip
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The Waterfall Menu
This menu consists of your choice of two hor devours, one entrée & two sides. The menu you choose will include whole wheat dinner rolls, iced tea or coffee & water.Based on 100 guests this menu is between $25-$35 per person. Price includes two servers to tend to the food provided at the event.
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Hor devours * Parmesan Cheese Rounds * Mushroom Tarts * Bacon Wrapped Artichoke Hearts * Spinach Artichoke Dip with Crostinis * Chicken Rumaki & Mustard Sauce * Roasted Garlic & Feta Crostini * Hummus Platter * Tea Sandwiches * Crudités Platter (vegetables) * Cheese & Cracker Platter * Fruit Platter with Yogurt Dip |
Entrees * Smothered Chicken in a Sherry Cream Sauce * Vegetable Pasta Primavera * Spaghetti & Meatballs * Pork Tenderloin Medallions with Brie & Chutney * Stuffed Chicken Breasts * Prosciutto Pork Tenderloin * Stuffed Pesto Pork Tenderloin * Greek Chicken w/Caper Lemon Sauce * Chicken Marsala * Chicken Tetrazzini * Lasagna (Vegetable or Meat) * Horseradish Crusted Pork Chops * Blue Cheese Stuffed Pork Chops * Chicken Cordon Bleu *Stuffed Boneless Leg Quarters with Duxelles & Bordelaise |
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Tantalizing Sides * House Salad * Caesar Salad * Roasted Red Potatoes with Garlic * Mashed Potatoes * Haricot ver * Seasonal Vegetable Medley *Ginger Carrots * Elegant Orzo with Spinach & Pecans * Mashed Sweet Potatoes * Roasted Beets * Sautéed Beans with Shallots * Brown Rice * Roasted Root Vegetables * Broccoli with Roasted Garlic
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This menu consists of your choice of two hor devours, two entrées & two sides.The menu you choose will include whole wheat dinner rolls, iced tea or coffee & water. Based on 100 guests this menu is between $40-$50 per person. The price includes three servers to tend to the food provided at the event.
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Hor devours * Parmesan Cheese Rounds * Mushroom Tarts * Bacon Wrapped Artichoke Hearts * Spinach Artichoke Dip * Chicken Rumaki & Mustard Sauce * Roasted Garlic & Feta Crostini * Hummus Platter * Tea Sandwiches * Crudités Platter (vegetables) * Cheese & Cracker Platter * Fruit Platter with Yogurt Dip * Miniature Crab Cakes w/Remoulade * Crab Stuffed Mushrooms * Baked Brie * Raspberry Brie Bites * Fig & Mascarpone Purses * Black Bean & Duck Quesadillas * Smoked Trout Endive * Prosciutto Wrapped Asparagus * Savory Sundried Tomato Cheesecake * Stuffed Figs Goat Cheese & Pecan * Bacon Wrapped Chicken with grainy mustard & apricot glaze * Cajun Shrimp *Fruit Salsa with Cinnamon Chips Prosciutto Wrapped Melon * Arancini- Hot Crispy Fried Rice Outside & Herb * Warm Crab Dip with Crostinis * Asparagus & Asiago Cheese Wraps |
Entrees * Smothered Chicken in a Sherry Cream Sauce * Vegetable Pasta Primavera * Spaghetti & Meatballs * Chicken Tetrazzini * Pork Tenderloin Medallions with Brie & Chutney * Stuffed Chicken Breasts * Prosciutto Pork Tenderloin * Stuffed Pesto Pork Tenderloin * Greek Chicken w/Capers & Lemon Sauce * Chicken Marsala * Lasagna (Vegetable or Meat) * Horseradish Crusted Pork Chops * Blue Cheese Stuffed Pork Chops * Traditional Chicken Cordon Bleu * Stuffed Boneless Leg Quarter w/ Duxelles & Bordelaise * Grilled Salmon w/ Lemon, Caper & Artichoke Sauce * Shrimp & Grits * Trout Piccata * Prime Rib with Au jus * Beef Tenderloin * Crab Cakes with Remoulade * Lobster Raviolis & Prosciutto Cream Sauce * Filet AuPoive Peppercorn & Brandy * Stuffed Mascarpone Flank Steak * Soy Ginger Salmon * Parmesan Tilapia * Pecan Crusted Trout * Cajun Seafood Pasta * Pan Seared Scallops w/Balsamic Drizzle |
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Tantalizing Sides * House Salad * Caesar Salad * Spinach Salad with Warm Bacon & Shallot dressing * Spinach & Mandarin Orange Salad * Corn Salad * Greek Salad * Anti-Pasta Salad * Fiesta Black Bean Salad * Minted Fruit Rice Salad * Italian Sausage Pasta Salad * Greek Orzo & Shrimp Salad * Caprese Salad *Roasted Red Potatoes * Creamed Spinach * Sautéed Spinach * Twice Baked Potatoes * Potato Au Gratin * Corn Pudding * Asparagus with Lemon Aioli * Mashed Potatoes * Haricot ver * Seasonal Vegetable Medley * Ginger Carrots * Elegant Orzo * Mashed Sweet Potatoes * Roasted Beets * Sautéed Beans with Shallots * Brown Rice * Roasted Root Vegetables * Broccoli with Roasted Garlic * Wild Rice & Vegetable Croquettes * Cheese Grits * Squash Casserole * Braised Cabbage * Roasted Brussel Sprouts * Sesame Sugar Snap Peas * Roasted Asparagus |
The Tower Menu
This menu consists of your choice of three hor devours, two entrées & three sides. The menu you choose will include whole wheat dinner rolls, iced tea or coffee & water. Based on 100 guests this menu is between $55-$65 per person. Price includes three servers to tend to the food provided at the event.
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Hor devours * Parmesan Cheese Rounds * Mushroom Tarts * Bacon Wrapped Artichoke Hearts * Spinach Artichoke Dip * Chicken Rumaki * Roasted Garlic & Feta Crostini * Hummus Platter * Tea Sandwiches * Crudités Platter (vegetables) * Cheese Platter * Fruit Platter * Miniature Crab Cakes * Crab Stuffed Mushrooms * Baked Brie * Raspberry Brie Bites * Fig & Mascarpone Purses * Black Bean & Duck Quesadillas * Smoked Trout Endive * Amazing Ahi Tuna * Anti Pasto Feast * Shrimp & Avocado Ceviche * Mini Beef Wellingtons * Goat Cheese Stuffed Cherry Tomatoes |
Entrees * Smothered Chicken in a Sherry Cream Sauce * Vegetable Pasta Primavera * Spaghetti & Meatballs * Chicken Tetrazzini * Pork Tenderloin Medallions with Brie & Chutney * Stuffed Chicken Breasts * Prosciutto Pork Tenderloin * Stuffed Pesto Pork Tenderloin * Greek Chicken * Chicken Marsala * Lasagna (Vegetable or Meat) * Horseradish Crusted Pork * Over Stuffed Pork Chops * Chicken Cordon Bleu *Stuffed Boneless Leg Quarters with duxelles & bordelaise * Lamb Chops w/ Mint Sauce * Pan Seared Duck Breast w/Black Currant & Cassia Sauce * Beef Wellington * Cornish Game Hens * Peach & Liquor Halibut * Veal Piccata * Seafood Mornay in Cheese Baskets * Grilled Leg of Lamb *Grilled Salmon w/ Lemon, Caper & Artichoke Sauce * Shrimp & Grits * Trout Piccata * Prime Rib with Au jus * Grilled Beef Tenderloin * Crab Cakes with Remoulade * Lobster Raviolis & Prosciutto Cream Sauce * Filet AuPoive Peppercorn & Brandy * Stuffed Mascarpone Flank Steak * Soy Ginger Salmon * Parmesan Tilapia * Pecan Crusted Trout * Cajun Seafood Pasta * Pan Seared Scallops with Balsamic Drizzle * Pecan Crusted Sea Bass & Apricot Glaze * Pan Seared Tuna & Wasabi Butter * Blackened Swordfish * Standing Pork Rib Roast * Dijon Glazed Roasted Rack of Lamb w/Creamy Dill Sauce
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Tantalizing Sides * House Salad * Caesar Salad * Spinach Salad with Warm Bacon & Shallot dressing * Spinach & Mandarin Orange Salad * Corn Salad * Greek Salad * Anti-Pasta Salad * Fiesta Black Bean Salad * Minted Fruit Rice Salad * Italian Sausage Pasta Salad * Greek Orzo & Shrimp Salad * Caprese Salad * Roasted Red Potatoes * Creamed Spinach * Sautéed Spinach * Twice Baked Potatoes * Potato Au Gratin * Corn Pudding * Asparagus with Lemon Aioli * Mashed Potatoes * Haricot ver * Seasonal Vegetable Medley * Ginger Carrots * Elegant Orzo * Mashed Sweet Potatoes * Roasted Beets * Sautéed Beans with Shallots * Brown Rice * Roasted Root Vegetables * Broccoli with Roasted Garlic * Wild Rice & Vegetable Croquettes * Cheese Grits * Squash Casserole * Braised Cabbage * Roasted Brussel Sprouts * Sesame Sugar Snap Peas * Roasted Asparagus * Wild Rice
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