etowah catering menus

CATERING MENUS

P a g e | 2

Catering Policies

MENUS

Our Menus were created by the catering and events team, exclusively for Etowah Valley Golf & Resort. We

feature many local products and produce in our items, when possible.

Should you not find exactly what you want from our menu selections, our catering team would be happy to

custom design a menu suited to your tastes. In order to ensure the availability of all chosen items, your menu

selections must be submitted to your EVGR Catering Manager two weeks prior to your function date.

No food or beverage may be brought into the resort for golf or events without prior permission from the Resort

General Manager. Groups that do not adhere to this policy will be charged for all items brought into the resort at

Etowah Valley Golf & Resort catering rates. In accordance with legal and food safety guidelines, no food can

be released to guests after the event.

MENU PRICING

A taxable service charge of 20% and applicable North Carolina state sales tax will be added to all food and

beverage prices. Menu items and pricing are subject to change, based on market fluctuations and product

availability.

BEVERAGES

All beverages are arranged through your EVGR Catering Manager. As a licensee, the Etowah Valley Golf &

Resort is responsible for abiding by the North Carolina Alcohol Beverage Commission regulations. It is our

policy that no alcoholic beverages are brought onto the resort property from outside sources. We are pleased to

offer bar setups for Hospitality Suites and events; however, a bartender must be present at all time when liquor

is being served (additional fees which apply).

ATTENDANCE GUARANTEE

Please provide a final number of guests attending your event no less than 96 hours prior to the event date. The

number is not subject to reduction. An increase of up to 5% is permitted and will be accepted up to 24 hours in

advance of the event starting time. The final number will determine your event charges or the actual number of

guests served, whichever is greater. If we do not receive your final number, then the number of expected guests

in the contract will serve as your guarantee.

SPECIAL ARRANGEMENTS

The Etowah Valley Golf and Resort Catering Team is well connected with other event service vendors in the

area. We are happy to assist you in making arrangements for photographers, cake designers, decorations,

flowers, audio/visual equipment and entertainment. Please inform our staff in advance of any outside services

being used within our resort so proper arrangements and access can be made. At no time can anything be

attached to walls, doors, windows, ceilings, or outdoor venues with tape, nails, glue or staples.

P a g e | 3

BANQUET CATERING

Menus and more… Pricing subject to change by the dictation of current and seasonal cost.

Table of contents:

Schedule of Fees………………………………………………………...…………..

Non-Alcoholic Beverage Pricing…………………………………...........................

Bar/Alcoholic Beverage Pricing and Fees……………………………………….

Platters and Displays……………………………………………………...………..

Cold Hors d’œuvres………………………………………………………...………

Hot Hors d’œuvres…………………………………………………………...……..

Carving Stations……………………………………………………………...…….

Specialty and Chef-Manned Action Stations………………………………...…....

Breakfast Individual (Plated Breakfast)…………………………..........................

Breakfast Buffets…………………………………………………………………...

Lunch Individual (Plated Lunch)………………………………………………….

Lunch Buffets..............................................................................................................

Dinner Individual (Plated Dinner)…..…………………………………………….

Dinner Buffets.............................................................................................................

Custom Design Menus……………………………………………………………...

Pavilion Only Buffets……………………………………………………………....

Dessert Options……………………………………………………………………..

4

5

6

8

9

10

12

13

14

15

17

21

24

25

28

29

35

P a g e | 4

SCHEDULE OF FACILITY CHARGES AND FEES (All fees subject to change seasonally, most popular seasonal pricing listed below)

CEREMONY ON THE GREENS Usage Fee: $500 plus tax

Chair rental: $3 per chair, plus tax

Seated or standing ceremony: maximum capacity of 150 guests

CHELSEA’S MAIN DINING ROOM Facility Fee: $1500 plus tax

Seated dinners and stand up receptions: maximum capacity 150 guests

CHELSEA’S ETOWAH ROOM/UPPER ROOM MEETING SPACE AND

SMALL PRIVATE DINING Facility Fee: $500 plus tax

Private Dining: Seats 50

Meeting Space, Conference Seating: Seats 40

Auditorium Seating: Seats 60+

PAVILION OUTDOOR EVENT CENTER Facility Fee Catered Event: $750 plus tax

Facility Fee Non-catered Event: $650 plus tax

If the gas grill is requested for use of a non-catered event, a resort attendant must be present without

exception; attendant fee: $25.00 per hour of use)

Maximum capacity 150 guests

There are a total of 17 picnic tables at the Pavilion Outdoor Event Center

CAKE CUTTING FEE for your wedding or special event: $75

CORKAGE FEE FOR WINE: $15 per bottle (unless otherwise specified by Catering Manager)

P a g e | 5

All Food and Beverage items are subject to a taxable 20% service charge and applicable NC sales tax. All

prices and items are subject to change. Final Guarantee is due 96 hours prior to arrival.

NON-ALCOHOLIC BEVERAGES

JUST COFFEE: $5 per person plus tax and service fee (Based on 60 minutes of continuous service)

Freshly-Brewed Coffee and Decaffeinated Coffee

BEVERAGE SERVICE: $6 per person plus tax and service fee (Based on 60 minutes of continuous service)

Assorted Soft Drinks and Bottled Water

Freshly-Brewed Coffee and Decaffeinated Coffee

Sweet and Unsweet Iced Teas

BEVERAGES A LA CARTE (all pricing listed below is per person, plus tax and service fee)

Freshly-Brewed Coffee and Decaffeinated Coffee 2.00

Fresh Orange, Grapefruit, Apple or Cranberry Juice 3.00

Lemonade, Fruit Punch, or Iced Tea 2.00

Hot Mulled Apple Cider 3.00

Hot House-Made Drinking Chocolate 3.00

Fruit-Infused Water 2.00

Assorted Tea Bags 2.00

Assorted Soft Drinks 2.00

Bottled Water 2.00

P a g e | 6

BAR OPTIONS

HOST/OPEN BAR or CASH BAR AVAILABLE

(all pricing inclusive of tax and 20% service fee; one bartender for every 75 guests or less)

Bartender Fee: $75 for 3 hours of continuous service (additional time added at $25 per hour)

Bar Setup Fee: $100

House Choice of Alcohol Pricing:

Domestic Drafts by the Pint: 4.00

Craft Drafts by the Pint: 5.00

Domestic Beer by the Can: 3.00

Craft Beer by the Can: 4.00

Wine by the Glass: 7.00

Premium Liquor by the Glass: 8.00

Top Shelf Liquor by the Glass: 9.00

Your Choice of Alcohol Pricing:

Kegs (1/6 Barrel or 40 Pints)

Domestic Kegs: 135.00

Craft Kegs: 165.00

Cannned Beer by the Case

Domestic Cans by the Case: 40.00

Craft Cans by the Case: 50.00

Wine by the Bottle: *Pricing varies from $25 - $35 per bottle

Liquor

Premium Liquor by the Glass: 8.00

Top Shelf Liquor by the Glass: 9.00

P a g e | 7

BAR OPTIONS CONTINUED

DRAFT/CANNED BEER WINE

EXAMPLES AT HOUSE CHOICE: EXAMPLES BY THE BOTTLE: DOMESTIC: Alexander Valley Merlot

Bud Light Matchbook Cabernet Sauvignon

Coors Light J. Lohr Cabernet Sauvignon

Miller Lite Charles Krug Cabernet Sauvignon

Michelob Ultra Mark West Pinot Nior

Firesteed Pinot Nior

CRAFT: Nieto RSV, Argentina Malbec

Yuengling Stella, Italy Pinot Grigio

Blue Moon Nobilo, New Zealand Sauvignon Blanc

Shock Top Matchbook Chardonnay

Sierra Nevada Pale Ale J. Lohr Riesling

Goose Island IPA Woodbridge Moscato

Mama’s Little Yellow Pilsner

**Other beers available and can be requested. When left at House Choice there is no guarantee of a specific

beer being supplied for an event. For specific requests to be guaranteed, guest must purchase by the case or

by the keg.

PREMIUM LIQUOR TOP SHELF LIQUOR

EXAMPLES AT HOUSE CHOICE: EXAMPLES AT HOUSE CHOICE:

Jack Daniels Maker’s Mark

Jim Beam Glenlivet

Crown Royal Kettle One

Dewars Grey Goose

Titos Jose Cuervo 1800

Bacardi Bombay Sapphire

Jose Quervo Gold Captain Morgan

Tanqueray

Craft Cocktails may be arranged in advance. The cost will depend on the cocktail chosen.

Our Catering Manager will be happy to discuss the charges with you.

P a g e | 8



PLATTERS AND DISPLAYS (Pricing is per guest unless otherwise specified)

Imported and Domestic Cheese Display

With fresh fruit garnish and assorted crackers……………………………………………………………….

Wheel of Brie Cheese, Baked in Puff Pastry

Served with fruit preserves and assorted crackers ………………………………………………………….

(pricing per wheel, serves 50 guests)

Vegetable Crudités Display

Served with parmesan-peppercorn dip…………………………………………………………...…………

Fresh Fruit Display

Served with honey yogurt dip…………………………………………………………………….………….

Antipasto Display (Chef’s choice for your event! Very colorful and makes a great center piece for your event.)

Standard: Selection of fresh fruits and cheeses,

marinated grilled vegetables and a basket of bread………………………………………………….…

Deluxe: Selection of Italian meats and cheeses,

seafood selection, marinated grilled vegetables and a basket of bread………………..……………..

Warm Spinach and Artichoke Dip or Hummus Dip or Cheese Fondue Pot

Served with a basket of pita chips or crostini…………………………………………………….………....

Assorted Pinwheel Finger Sandwich Platter

Sliced turkey, beef, ham, cheese, lettuce, tomato, lavash flat bread wraps...………………………………..

(1 dozen minimum)

Jumbo Cocktail Shrimp Display

Served with fresh lemon slices and homemade cocktail sauce………………….…………………………..

(3 shrimp each)

House-Smoked Salmon Display

With cream cheese, capers, lemon, diced onion and bagel chips…………….....…………………………...

(Pricing, per display, serves 10-15 guest)

3.50

75.00

3.00

3.25

6.00

12.00

3.00

3.00

6.00

90.00

P a g e | 9



COLD HORS D’OEUVRES (Twenty piece minimum on all Hors d’oeuvres selection. Pricing is per piece.)

Melon Wrapped with Prosciutto

Cantaloupe and honeydew wedges wrapped with thin sliced Italian ham…………………………………...

Prosciutto Wrapped Figs with Mascarpone Cheese……………………………………………………….

Asparagus Wrapped with Prosciutto

Marinated fresh asparagus wrapped with Italian ham…………………………………………..…………...

Cherry Tomato Stuffed with Herbed Goat Cheese…………………………………………..……………

Caprese Skewers - Cherry tomato, fresh Mozzarella and basil ………………………………..…………...

Deviled Egg Half -The traditional southern favorite…………………………………………...……………

Salami Stacks

Slices of cotto salami layered with horseradish cream cheese, cut into colorful wedges ……….................

Smoked Salmon Mousse Canapé

Served in a cucumber cup……………………………………………………………………….……………

Curried Shrimp Salad

Served in a mini vol-au-vent………………………………………..………………………………………...

Tarragon Chicken Salad

Served in a mini vol-au-vent………………………………………………………………………………….

Gazpacho Shot

Chilled tomato, cucumber soup served in a shot glass

Topped with cilantro sour cream……………………………………………………………………………...

2.25

2.75

2.25

1.50

2.50

1.25

1.25

2.50

2.50

2.25

3.00

P a g e | 10



HOT HORS D’OEUVRES (Twenty piece minimum on all Hors d’oeuvres selection. Pricing is per piece.)

Fresh Baked Focaccia Squares

Topped with sun-dried tomato tapenade, goat cheese,

basil and drizzled with extra virgin olive oil……………………………………………………….........

Mini Black Bean Cakes

With fire-roasted salsa and cilantro sour cream…………………………………………………...……

Fried Cheese Ravioli

Served with marinara dipping sauce…………………………………………………………………….

Spanakopita

Spinach and feta Greek phyllo pastry triangles ......................................................................................

served with tzatziki (cucumber & yogurt sauce)

Hand Wrapped Seasonal Vegetable Spring Rolls

With wasabi, fresh ginger, and soy dipping sauce…………………………………………………........

Crabmeat Stuffed Shrimp, lobster cream sauce……………………………………………………….

Mini Crab Cakes

Maryland style, pan fried blue crab cakes with chive tartar sauce………………………………………

Smoked Trout Cake, green tomato relish, lobster cream sauce……………………………………….

Applewood Bacon Wrapped Shrimp or Scallop

Brushed with honey and thyme butter Shrimp.………………………………

Scallops……………………………………

Coconut Shrimp, served with sweet chili apricot mustard……………………………………............

Classic Baked Seafood Trio

Oysters Rockefeller, Oysters Bienville and Clams Casino

Mix and match or all of one kind…………………………………………………………………………

2.00

1.75

1.50

1.50

3.00

3.50

3.50

3.50

2.75

3.50

3.00

Seasonal Market Price

P a g e | 11



Continued Hot Hors d’oeuvres (Twenty piece minimum on all Hors d’oeuvres selection. Pricing is per piece.)

Stuffed Mushrooms

Sweet Italian sausage, roasted peppers, onion and fresh spinach stuffed mushrooms

or Stuffed with deviled crabmeat ……………………………………………………………..……………….

Loaded Potato Skins Shredded cheddar, sour cream, bacon crumbles, sliced green onions…………………………………………

Mini-Rueben

Corned beef grilled on pumpernickel rye with gruyere cheese, sauerkraut

and thousand island dressing……………………………………………………………………..........………

Peach BBQ Glazed Chicken Skewers

Served with fruit chutney……………………………………………………………………………...………

Chicken Tenders “Parmesan”

Served with marinara dipping sauce……………………………………………………………….................

Coconut Chicken Fingers, served with sweet chili apricot mustard…………………………………………

Duck Wings (Chef's choice for your event!)

Breaded and crispy fried plump duck wings,

served with a spicy asian dipping sauce………………………………………………………………............

Mini-Country Ham Biscuits

With caramelized red onion, spicy mustard tomato preserve………………………………………….………..

Pork Sliders

Pulled BBQ pork on a roll……………………………………………………………………………..………..

Beef and Spinach Meatballs with stroganoff sauce………………………………………………………….

Turkey Meatballs with roasted red pepper sauce…………………………………………………….………

Extravagant Sirloin Steak Bites (Chef's choice for your event!)

Grilled steak bites, topped with roasted red pepper, sautéed mushrooms,

roasted tomato, garlic and monterey jack cheese

Served in a pool of cabernet rosemary infused, demi-glace………………………………………………….

2.25

2.00

2.50

2.60

2.60

2.60

2.60

2.25

2.50

1.50

1.50

4.00

P a g e | 12



CARVING STATIONS

All stations are for a minimum of 25 people. Service time is for two hours of continuous service.

Menu price is per person.

Carving Chef Attendant Fee, per station: $50.00

Each item is served with an appropriate seasonal sauce, plus a basket of

homemade rolls for making mini sandwiches. Pricing listed below is per guest.

Boneless Turkey Breast……………………………………………………………………………..

Roasted Pork Loin………………………………………………………………………….……….

Honey Glazed Ham………………………………………………………………………………….

Grilled Beef Tenderloin……………………………………………………………………………..

Slow Roasted Prime Rib…………………………………………………………………………….

NY Strip Loin………………………………………………………………………………………...

Smoked Beef Brisket…………………………………………………………………………………

6.00

6.25

5.50

14.00

9.00

8.50

7.00

P a g e | 13



SPECIALTY AND CHEF MANNED ACTION STATIONS

All stations are for a minimum of 25 people. Service time is for two hours of continuous service.

Menu price is per person.

Action stations can be added to your buffet or several action stations combined to create your buffet.

Chef Attendant Fee, per station: $50.00

Caesar Salad Station

Crisp Romaine lettuce, shaved Parmesan cheese, fresh baked croutons and Caesar dressing

Salad is made and served “live"………………………………………………………………………………

Add house smoked salmon, grilled chicken or shrimp for an additional .............................................

Raw Bar

Seasonal chilled seafood displayed on ice, such as:

Oysters on the half shell, clams, crab claws, boiled and peeled shrimp

Served with cocktail sauce, lemon wedges, saltine crackers and hot sauce………………………..............

Sushi Bar

We can arrange for a professional sushi chef or a pre-rolled display……………………………………….

Pasta Station

A variety of pastas prepared "live" with toppers of:

Grilled chicken, Italian sausage, "scampi-style” baby shrimp and grilled vegetables.

Pasta is offered with creamy alfredo, marinara and pesto sauces……………………………………………

“Martini” Mashed Potato Bar

The “bartender” will serve fluffy, homemade mashed potatoes in Martini glasses...…………………………..

Offered with toppers of:

“scampi-style” shrimp, wild mushroom ragout and sherry chicken.

Additional condiments include:

bacon bits, sour cream, shredded cheddar cheese and chives

Risotto Bar

Arborio rice, sautéed with cream, butter and parmesan cheese

Toppers include: peas, leeks, roasted carrots, and seasonal vegetables………………………...…………………

Add Baby Shrimp and Bay Scallops (add cost per person)……………… ….………………………………

Add Braised Boneless Beef Short Ribs (add cost per person)……………… …………………………..

8.00

4.00

Market Price

Market Price

12.00

12.00

10.00

3.00

3.00

P a g e | 14



BREAKFAST INDIVIDUAL (Plated Breakfast) Plated breakfast includes assorted muffins with butter and fruit jam, orange juice, coffee, decaffeinated coffee,

and hot tea service. Menu pricing is per person.

Belgium Waffle

Waffle is served with applewood smoked bacon, warm maple syrup and a fresh fruit cup……...................

Scrambled Eggs

With breakfast potatoes or cheese grits, apple smoked bacon or sausage and a fresh fruit cup………………

Quiche Loraine

Classical ham, bacon, onion and cheese quiche

Served with breakfast potatoes and a fresh fruit cup……………………………………………………………

Ham and Cheese Omelet

Served with apple smoked bacon or sausage,

breakfast potatoes or cheese grits and a fresh fruit cup………………………………………………………

Breakfast Burrito

Scrambled eggs with chorizo sausage and cheese, wrapped in a flour tortilla and

served with fresh pico de gallo, breakfast potatoes and a fresh fruit cup……………..……….……………

*Vegetarian wrap also available

Traditional Eggs Benedict

Toasted English muffin halves topped with thick sliced ham,

poached egg and capped with a rich buttery hollandaise sauce.

Served with breakfast potatoes, and a fresh fruit cup……………………………………………………….

Classic Eggs Florentine

Toasted English muffin halves topped with sautéed fresh spinach,

poached egg and finished with a mornay sauce

Served with breakfast potatoes and a fresh fruit cup.……………………………………………………….

10.50

11.50

12.00

12.00

12.50

14.50

14.50

P a g e | 15



BREAKFAST BUFFETS Buffets are for a minimum of 30 people or more. If under 30 people, your event is subject to a surcharge.

Breakfast buffets include orange juice, coffee, decaffeinated coffee, and hot tea service.

Menu pricing is per person.

Continental Breakfast

Buffet consists of assorted whole fruit, bagels with cream cheese, muffins, pastries,

butter, fruit jam and a bowl of homemade granola……………………………………………...……………..

Breakfast Biscuits

Trays of egg biscuits, ham and egg biscuits, sausage and egg biscuits,

plain biscuits, butter and fruit jam……………………………………………………………….………………

Chef’s Breakfast Buffet (with options) ………………………………………………………....................

Choice of:

Seasonal fruit muffins or toast and English muffin or bagels and cream cheese

Fresh fruit bowl or assorted fruit yogurts

Oatmeal with brown sugar or granola or assorted cold cereals

Scrambled eggs with pico de gallo or

Frittata (topping could be vegetables and cheese or cheese only)

Apple-wood smoked bacon or sausage patties or country ham (Pick two options)

Home fries or cheese grits

Silver dollar pancakes or French toast

2.25

8.00

14.00

P a g e | 16



BREAKFAST BUFFET ADD-ONS The following items are offered as ad-ons to your chosen breakfast buffet.

Menu pricing to be added to per person cost.

Cheese Blintzes

With warm berry compote…………………………………………………………………...........................

French Toast or Pancakes

With warm maple syrup…………………………………………………………………….………………….

Belgian Waffle Station

Served with fruit toppings, freshly whipped cream and warm maple syrup………………...…………………

(A chef attendant is required for this station at a flat rate of $25 per hour of service)

Sausage Gravy with Buttermilk Biscuits…………………………………………………........................

Omelet and Eggs “Cooked to Order” Station………………………………………………........................


Traditional Eggs Benedict

Toasted English muffin halves topped with thick sliced ham,

poached egg and capped with a rich buttery hollandaise sauce………………………...…………………….

Classic Eggs Florentine

Toasted English muffin halves topped with sautéed fresh spinach,

poached egg and finished with a mornay sauce…………………………………………….........................

Corned Beef Hash

Fresh corned beef with roasted peppers,

sweet onion and fried potatoes..........................................................................................................................

Topped with a poached egg…………………………………………………………………...........................

House-Smoked Atlantic Salmon

With housemade bagel chips, cream cheese, capers and minced red onion……………………...................

3.50

2.50

4.00

2.50

4.00

4.00

4.00

4.00

6.00

6.00

P a g e | 17



LUNCH INDIVIDUAL (Plated Cold Options)

Plated lunch includes rolls and butter. Menu pricing is per person.

House garden greens served dressing choices………………………………………………………………

Caesar salad with creamy Caesar dressing ………………………………………………….......................

Add On With Either Salad Option (pricing to be added to per person cost):

Grilled Chicken Breast………………………………………………………………………………..

Grilled Atlantic Salmon…………...………………………………………………………………………

Filet Mignon Beef Tips with Bleu Cheese Crumbles and

Crispy Onion Rings……………………………………………………………………………………….

Classic Chef’s Salad

Bed of mixed greens topped with sliced turkey, ham, cheddar and swiss cheese slices,

tomato wedges, cucumber slices and boiled egg halves.

Served with variety of dressing choices……………………………………………………………………..

Trio Salad

Bed of mixed greens topped with scoops of tarragon chicken salad,

curried shrimp salad and grilled yellowfin tuna salad

Served with seasonal accompaniments and dressing choices………………………………….……………

Antipasto Salad

Bed of mixed greens topped with assorted cheeses, olives, marinated vegetables,

sliced Italian cold cuts, house-made focaccia with parmesan olive oil,

a plated version of “build your own” salad/sandwich……………………………………………………….

Tuna Nicoise Salad (A Chef's favorite)

Bed of mixed greens topped with grilled yellowfin tuna filet,

haricot vert (green beans), boiled potato wedges, boiled egg halves,

black olives and a fresh herb vinaigrette……………………………………………………………………..

8.00

8.00

5.00

7.00

10.00

12.00

18.00

16.00

16.00

P a g e | 18



Continued Lunch Individual (Plated Cold Options)

Plated lunch includes rolls and butter. Menu pricing is per person.

Stuffed Avocado Halves

Two avocado halves, one stuffed with yellowfin tuna salad,

the other stuffed with tarragon chicken salad.

Both are topped with alfalfa sprouts, and swiss and cheddar cheeses …………………………………...14.00

*Vegetarian selections available by request

*Seasonal hot or cold soup selections available as an add –on (market price)

P a g e | 19



LUNCH INDIVIDUAL (Plated Hot Options) Plated lunch includes a garden greens side salad, dressing choices, rolls and butter.


Chicken Breast prepared “Your Way” served with seasonal starch and vegetable …………………..

Choice of:

Sautéed Marsala style (mushrooms, marsala wine),

Piccata (lemon, capers, wine and butter),

Coq au vin (braised in red wine with carrot, celery, leeks and bacon),

Chicken Cordon Bleu (topped with ham and swiss cheese),

Véronique (seedless white grapes, white wine, orange juice and butter)

Crepes

Served wrapped in wild rice crepes with fresh sautéed seasonal vegetables

Chicken a la King (poached chicken, mushrooms and roasted red peppers in a sherry cream sauce)……………. .................

Atlantic Salmon (in a sherry cream sauce)…………………………………………………... …………..

Quiche Loraine:

Classic ham, bacon, onion and cheese quiche.

Served with fresh sautéed seasonal vegetables ………………………………………………..…………..

*Vegetarian quiche substitution available

Grilled Atlantic Salmon “Your Way” served with seasonal starch and vegetable…………………………….

Choice of:

Piccata style (lemon, capers, wine and butter),

Véronique (seedless white grapes, white wine, orange juice and butter),

Teriyaki, (soy, ginger, pineapple, brown sugar),

Sweet & Sour (bell pepper, onion, pineapple, tomato, rice vinegar and brown sugar)

Sautéed Jumbo Shrimp Pasta

Pan sautéed gulf shrimp tossed in an alfredo sauce with green onion and bacon,

served over pasta, with homemade focaccia and parmesan olive oil……………………………………..

14.00

12.00

14.00

12.00

16.00

18.00

P a g e | 20



Continued Lunch Individual (Plated Hot Options) Plated lunch includes a garden greens side salad, dressing choices, rolls and butter.


Roasted Pork Loin with seasonal starch and vegetable…………………...………………..…………..

Sliced pork loin with either sautéed apples and pears or grilled pineapple sweet & sour sauce

Flat Iron Steak

Grilled and sliced steak topped with a mushroom demi glace

With seasonal starch and vegetable…………………………………………………………………………

Petite Filet Mignon

Grilled and topped with a hand battered onion ring and served with a side of demi glace

(bleu cheese crumbles by request)

With seasonal starch and vegetable………………………………………………………………………..

*Seasonal hot or cold soup selections available as an add–on or as a substitution for your salad

*Vegetarian selections available by request

15.00

16.00

24.00

P a g e | 21



LUNCH BUFFETS Buffet menus are based on 2 hours of continuous service.

Buffets are for a minimum of 30 people or more.

If under 30 people, your event is subject to surcharge.

All lunch buffets served with Sweetened and Unsweetened Iced Tea and Water. Coffee is available upon request. Menu pricing is per person

Chef’s Choice Buffet ………………………………………………………………………………………..

Mixed greens salad, dressing choices, rolls & butter

Chef’s Choice of (you choose 1 item from the following): Red meat, Poultry, or Seafood

Seasonal vegetable and starch included

Chicken a la King Buffet ……………………………………………………………………………………

Mixed greens salad, dressing choices, rolls & butter and

chef’s choice of seasonal vegetable included.

Poached chicken, mushrooms and roasted red peppers in a sherry cream sauce,

baked casserole style with a puff pastry crust.

Build Your Own Soup – Salad - Sandwich Buffet………………………………………………………..

Seasonal soup, mixed greens salad, dressing choices

Redskin potato salad, grilled vegetable pasta salad

Assorted breads and rolls, sliced cold-cut meats and cheeses

Chicken salad, tuna salad, sliced tomatoes, onions, pickles and lettuce cups

Condiments of mayo, grainy mustard and horseradish sauce

Basket of colorful tortilla chips and/or potato chips

Fresh baked cookies and brownies

Italian Buffet…………………………………………………………………………………………………

Classic caesar salad, with caesar dressing and an additional dressing served on the side

(mixed greens salad, dressing choices may be substituted)

House-made focaccia with parmesan olive oil

Herbed pasta served with marinara and alfredo sauces

Grilled sweet Italian sausage and rosemary, balsamic marinated grilled chicken breast

Grilled vegetable ratatouille platter

16.00

14.00

18.00

19.00

P a g e | 22



Continued Lunch Buffets Buffet menus are based on 2 hours of continuous service.


If under 30 people your event is subject to surcharge.

All lunch buffets served with Sweetened and Unsweetened Iced Tea and Water. Coffee is available upon request. Menu pricing is per person.

Patio Cookout……………………………………………………………………………………………..…15.00

Hamburgers

All Beef Franks

Hamburger and Hot Dog Buns

House-made Kettle Chips

Cole Slaw

Garnish Platter: Sliced Tomatoes, Red Onions, Lettuce, American Cheese and Dill Pickle Spears

Assorted Condiments: Mayonnaise, Relish, Ketchup, Mustard

Chef’s Selection House-made Cookies

ADD (pricing to be added to per person cost):

Grilled Boneless Chicken Breast…………………………………………………………………….. 5.00

**Additional salads and sides are available for $2.00 per person, per item, added to the menu price

Baked Beans

Ranch Beans

Macaroni and Cheese

Sliced Heirloom Tomatoes (Seasonal)

Macaroni Salad or Pasta Salad

Potato Salad

Pickled Beets

Fresh Corn on the Cob (Seasonal)

Braised Collard Greens

Greens Beans with Bacon

Baked Sweet Potatoes

Mixed Green Salad

7-Layer Salad

Marinated Cucumber and Onion Salad

P a g e | 23



Continued Lunch Buffets Buffet menus are based on 2 hours of continuous service. Buffets for minimum of 30 people.

If under 30 people event is subject to $150 plus tax surcharge.

All lunch buffets served with Sweetened and Unsweetened Iced Tea and Water.

Coffee is available upon request. Menu pricing is per person.

North Carolina BBQ Lunch …………………………. …………………………………………………....12.00

Pulled Pork, Sweet Baby Ray’s BBQ sauce

Buns

Cole Slaw


*Chef’s Selection House-made Cookies

Iced Tea (Sweetened and Unsweetened)


Baked Beans

Ranch Beans

Macaroni and Cheese



Potato Salad

Pickled Beets





Mixed Green Salad

7-Layer Salad


P a g e | 24



DINNER INDIVIDUAL (PLATED DINNER) Plated dinner includes a garden greens side salad, dressing choices, rolls and butter

Chicken Breast “Your Way” ……………………………………………………………………..................

Served with seasonal starch and vegetable.

Choice of:

Sautéed Marsala style (mushrooms, marsala wine),

Piccata (lemon, capers, wine and butter),

Coq au vin (braised in red wine with carrots, celery, leeks and bacon),

Chicken Cordon Bleu (topped with ham and swiss cheese)

Veronique (seedless white grapes, white wine, orange juice and butter)

*For an additional $4.00 per person we can prepare your chicken "Oscar" style (topped with

asparagus, crabmeat and Hollandaise sauce)

Grilled Atlantic Salmon “Your Way”…………………………………………………………………………


Choice of:

Piccata style (lemon, capers, wine and butter),

Véronique (seedless white grapes, white wine, orange juice and butter),

Teriyaki, (soy, ginger, pineapple, brown sugar),

Sweet & Sour, (bell pepper, onion, pineapple, tomato, rice vinegar and brown sugar)

*For an additional $4.00 per person we can prepare your salmon "Oscar" style (topped with

asparagus, crabmeat and hollandaise sauce)

Roasted Pork Loin…………………………………………………………………………………………..

Sliced pork loin with either sautéed apples and pears or grilled pineapple sweet & sour sauce.


Your Choice of Mountain Trout or Coastal Flounder……………………………………………………..

Stuffed with crabmeat and topped with shrimp and lobster sherry cream sauce.

Served with seasonal starch and vegetable *highly recommended dish!

Filet Mignon………………………………………………………………………………………………….

Grilled and topped with a hand battered onion ring and served with a side of demi glace

(and Bleu cheese crumbles by request) Served with seasonal starch and vegetable

*for an additional $6.00 per person add sautéed garlic shrimp

Prime Rib………………………………………………………………………………………....................

Slow roasted prime rib with natural pan jus and horseradish sauce.

Served with seasonal starch and vegetable

*for an additional $6.00 per person add sautéed garlic shrimp.

22.00

24.00

22.00

28.00

30.00

28.00

P a g e | 25



DINNER BUFFETS Buffets are for a minimum of 30 people or more.

If under 30 people, your event is subject to surcharge. All lunch buffets served with Sweetened and Unsweetened Iced Tea, Water and Coffee.


Chef’s Choice Buffet………………………………………………………………………………………...22.00


Chef’s Choice (You choose two items from the following): red meat, poultry, seafood.

Seasonal vegetable and starch included.

Sampler Buffet…………………………………………………………………………………...................28.00


Marinated Roma tomato, cucumber and red onion salad

Sautéed chicken breast with sun-dried tomato, mushroom and Marsala sauce

*Chicken Piccata, Chicken Coq Au Vin, Chicken Cordon Bleu or Chicken Veronique may be

substituted.

Grilled Atlantic Salmon on a bed of fresh spinach and topped with sweet baby shrimp in a scampi butter

Carving station of Roast Prime Rib with rosemary jus and horseradish sauce.

Seasonal vegetable and starch included

(A chef attendant is required for this station at a flat rate of $25.00 per hour of service)

Italian Buffet…………………………………………………………………………………………………24.00

Classic caesar salad, with caesar dressing and an additional dressing served on the side

*Mixed greens salad, and dressing choices may be substituted

House-made focaccia with parmesan olive oil

Antipasto platter with assorted cheeses, olives, marinated vegetables and sliced Italian cold-cuts.

Herbed pasta served with marinara and alfredo sauces, grilled sweet Italian sausage and rosemary, balsamic

marinated grilled chicken breast, grilled vegetable ratatouille platter

P a g e | 26



Continued Dinner Buffets Buffet menus are based on 2 hours of continuous service.


If under 30 people, your event is subject to surcharge. All lunch buffets served with Sweetened and Unsweetened Iced Tea, Water and Coffee.

Menu pricing is per person

Choice Steak Buffet Char-grilled Certified Angus Beef Steak grilled and served with Garlic Butter

10 ounce Ribeye Steak……………………………………………………………………………………….

10 ounce New York Strip Steak……………………………………………………………………………..

16 ounce Porterhouse Steak…………………………………………………………………………………

Deluxe Salad Bar:

Mixed Greens, Cucumber, Cherry Tomato, Red Onion, Carrot Strings, Bell Pepper, Mushrooms, Bleu Cheese

Crumbles, Applewood Smoked Bacon Crumbles, Hard-Cooked Egg, Pickle Spears, Pepperoncinis and Assorted

Dressings

Loaded Salt Crusted Baked Potatoes:

Whipped Butter, Sour Cream, French Onion Dip, Shredded Cheddar Cheese, Applewood Smoked Bacon

Crumbles and Sliced Green Onions

Sautéed Baby Portabella Mushrooms

Creamed Spinach (Substitute Buttered Asparagus $1.50 extra per person)

Warm Garlic Bread

Seasonal Fruit Cobbler and Vanilla Ice Cream,


Grilled Boneless Chicken Breast with Sweet Peppers and Onions …………………………………..5.00

29.00

29.00

48.00

P a g e | 27



Continued Dinner Buffets Buffet menus are based on 2 hours of continuous service.


If under 30 people your event is subject to surcharge. All lunch buffets served with Sweetened and Unsweetened Iced Tea, Water and Coffee.


Low Country Feast………………………………………………………………………..…………….32.00

Low Country Boil: Wild Caught Shrimp, Smoked Sausage, New Potatoes and Corn on the Cob simmered in

shrimp stock.

Pulled Pork BBQ, Sweet Baby Ray’s BBQ sauce or Southern Fried Chicken or Grilled Chicken Breast with

Sautéed Peppers and Onions

Cole Slaw


Macaroni and Cheese

Jalapeno Cornbread or Fresh Baked Rolls

Seasonal Cobbler and Vanilla Ice cream


Smoked Beef Brisket …………………………………………………………………………………..

Dry-Rubbed St Louis-style BBQ Ribs …………………………………………………………………


Baked Beans

Ranch Beans



Pickled Beets




Mixed Green Salad

7-Layer Salad

5.00

5.00

P a g e | 28



CUSTOM DESIGN EVENT MENUS

*Choose items from the below indicated sections of the banquet book to custom design

your reception and/or grazing buffet menu. For special requests not seen here, please

contact the Catering Manager to set up a time to speak with our Chef directly.

Platters and Displays

Cold Hors d’oeuvres

Hot Hors d’oeuvres

Carving Stations

Specialty and Chef-manned Action Stations

P a g e | 29



EVENTS AT THE PAVILION These menus are specially designed for outdoor dining at the Pavilion Outdoor Event Venue.

All of these, with the exception of cookouts, are also available to be served in Chelsea’s Event Center. Buffet menus are based on 2 hours of continuous service.

Buffets are for a minimum of 30 people or more. If under 30 people, your event is subject to surcharge.

All Pavilion buffets served with Sweetened and Unsweetened Iced Tea and Water. Coffee is available upon request. Menu pricing is per person.

North Carolina BBQ Lunch……………………………………………....................…… ……………… Pulled Pork, Sweet Baby Ray’s BBQ sauce

Buns

Cole Slaw


*Chef’s Selection House-made Cookies

Iced Tea (Sweetened and Unsweetened), Coffee

Cookout Buffet………………………………………………………….………………………………. Hamburgers

All Beef Franks

Hamburger and Hot Dog Buns


Cole Slaw

Garnish Platter: Sliced Tomatoes, Red Onions, Lettuce, American Cheese and Dill Pickle Spears

Assorted Condiments: Mayonnaise, Relish, Ketchup, Mustard

Chef’s Selection House-made Cookies

Iced Tea (Sweetened and Unsweetened), Coffee


Grilled Boneless Chicken Breast…………………………………………………………………….


Baked Beans Braised Collard Greens

Ranch Beans Greens Beans with Bacon

Macaroni and Cheese Baked Sweet Potatoes

Sliced Heirloom Tomatoes (Seasonal) Mixed Green Salad

Macaroni Salad or Pasta Salad 7-Layer Salad

Potato Salad Marinated Cucumber and Onion Salad

Pickled Beets


12.00

15.00

5.00

P a g e | 30



Continued Pavilion Buffets These menus are specially designed for outdoor dining at the Pavilion Outdoor Event Venue.




North Carolina BBQ Dinner……………………………………………..……………………………

Pulled Pork, Sweet Baby Ray’s BBQ sauce

Cole Slaw, Potato Salad

Baked Beans

Macaroni and Cheese

Jalapeno Cornbread and Fresh Baked Rolls

Seasonal Fruit Cobbler and Vanilla Ice cream,


Grilled Boneless Chicken Breast with Sautéed Peppers and Onions…………………………………

Smoked Beef Brisket …………………………………………………………………………………

Dry-Rubbed St Louis-style BBQ Ribs………………………………………………………………..

**Additional salads and sides are available for $2.00 per person per item added to the menu price

Ranch Beans

Macaroni and Cheese



Pickled Beets





18.00

5.00

5.00

5.00

P a g e | 31







Down Home BBQ with Your Choice of Fish or Chicken………………………………………28.00

Pulled Pork BBQ, Sweet Baby Ray’s BBQ sauce

Choice of:

Cornmeal Crusted Fried Fish Filets (NC Mountain Trout, American Farm-raised Catfish, or Flounder),

Served with Tartar Sauce,

Southern Fried Chicken,

Grilled Chicken Breast with Sautéed Peppers and Onions

Cole Slaw

Southern-style Potato Salad

BBQ Baked Beans

Macaroni and Cheese

Jalapeno Cornbread and Fresh Baked Rolls

Seasonal Fruit Cobbler and Vanilla Ice cream,


Smoked Beef Brisket…………………………………………………………..………………………

Dry-Rubbed St Louis-style BBQ Ribs……………………………….………..………………………


Ranch Beans



Pickled Beets

Potato Salad





Mixed Green Salad

7-Layer Salad


5.00

5.00

P a g e | 32







Low Country Feast………………………………………………………………………………………32.00

Low Country Boil:

Wild Caught Shrimp, Smoked Sausage, New Potatoes and Corn on the Cob simmered in shrimp stock.

Choice of:

Pulled Pork BBQ, Sweet Baby Ray’s BBQ Sauce,

Southern Fried Chicken,

Grilled Chicken Breast with Sautéed Peppers and Onions

Cole Slaw


Macaroni and Cheese

Jalapeno Cornbread or Fresh Baked Rolls

Seasonal Cobbler and Vanilla Ice cream


Smoked Beef Brisket…………………………………………………………..………………………

Dry-Rubbed St Louis-style BBQ Ribs……………………………….………..……………………..


Baked Beans

Ranch Beans



Pickled Beets




Mixed Green Salad

7-Layer Salad

5.00

5.00

P a g e | 33







The Great Steak Cookout Char-grilled Certified Angus Beef Steak, grilled to order, “live”(Choose 1) and served with Garlic Butter

10 ounce Ribeye Steak……………………………………………………………………………………….

10 ounce New York Strip Steak……………………………………………………………………………..

16 ounce Porterhouse Steak…………………………………………………………………………………


Deluxe Salad Bar:

Mixed Greens, Cucumber, Cherry Tomato, Red Onion, Carrot Strings, Bell Pepper, Mushrooms, Bleu Cheese

Crumbles, Applewood Smoked Bacon Crumbles, Hard-Cooked Egg, Pickle Spears, Pepperoncinis and Assorted

Dressings

Loaded Salt Crusted Baked Potatoes:

Whipped Butter, Sour Cream, French Onion Dip, Shredded Cheddar Cheese, Applewood Smoked Bacon

Crumbles and Sliced Green Onions

Sautéed Baby Portabella Mushrooms

Creamed Spinach (Substitute Buttered Asparagus $1.50 extra per person)

Warm Garlic Bread

Seasonal Fruit Cobbler and Vanilla Ice Cream,


Grilled Boneless Chicken Breast with Sweet Peppers and Onions …………………………………..5.00

29.00

29.00

48.00

P a g e | 34







South of the Border Fiesta……………………………………………………………………………..26.00

Citrus, Jicama Salad – Chopped Romaine lettuce, Orange segments, Diced Avocado, and Shredded Jicama,

Served with Citrus Honey Dressing

Black Bean, Roasted Corn Salad with Roasted Red Peppers, and Cilantro

Guacamole, Queso Dip, Multi Colored Tortilla Chips

Red and Green Salsas

Chicken Tamales

South Western Bean Cakes,

Served with Cilantro, Jalapeño, Cinnamon Sour Cream and Pico de Gallo

Sliced Skirt Steak with Chimicurri

Mexican Red Rice

Mexican Cornbread

Churros with Dipping Chocolate


Carnitas

(pulled pork slow roasted with cola, and orange) Tacos ………………….………………………….

Camarones (Shrimp)

Dusted with chipotle powder and served with mango salsa………………… ………………………….

Chili Rellenos

(mild green peppers stuffed with jack cheese then batter fried)………………………………………

4.00

4.00

2.00

P a g e | 35



DESSERT OPTIONS

Below are examples of possible desserts to add your event for an additional fee.

Choices may be seasonal. Please contact our Catering Manager for more information!

Ganache Brownies with Vanilla Ice Cream

Assorted House-made Cookies

Key Lime Pie or Tart

Flourless Chocolate Torte

Cheesecake with Seasonal Fruit Sauces

Assorted Mini Dessert Platters

Peanut Butter Pie

Seasonal Fruit Cobbler

Banana Pudding

Chocolate, Strawberry, or Raspberry Mousse

Apple Strudel

Bread Pudding

Chocolate Covered Strawberries

Strawberry Shortcake

etowah catering menus

Documents