SAMPLE MENUS
TASTEFUL OPTIONS
ROCKYTOPCATERING.COM // PAGE 1 4 HORS D’OEUVRES 6 BUFFET STYLE & COCKTAIL RECEPTIONS RECEPTIONS
10 SEATED & SERVED 14 STATION STYLE RECEPTIONS RECEPTIONS
14 DESSERT
PAGE 2 // ROCKYTOPCATERING.COM ROCKYTOPCATERING.COM // PAGE 3 16 DESSERTS 18 BAR PACKAGES AT ROCKY TOP CATERING, WE TAKE A TAILORED APPROACH WITH EACH AND EVERY CLIENT WE SERVE.
This allows you to customize all of your details — menu, presentation and décor — to your vision. The sample menus you see in this brochure are actual packages we have created for previous clients. These samples represent a range of menu and service options, but are simply ideas for you to consider as you start putting together the vision for your event. Pick a menu that most reflects the event that you have dreamed of and the award-winning Rocky Top team will customize it to make it like no other.
DON'T STOP AT THE MENUS!
Each member of the Rocky Top team is experienced in helping you with all aspects of your event. We are a full-service team and work with the best vendors in the business that serve to supplement our amazing food and impeccable service. Whether it is rentals coordination, DJ, cake or florals, our vendor partners will work seamlessly with our team to take away all the stress for you in planning a big event or wedding reception.
A SPECIAL THANKS TO F8 PHOTO STUDIOS, KATE POPE PHOTOGRAPHY AND SOUTHERN LOVE STUDIOS FOR THE BEAUTIFUL PHOTOS HIGHLIGHTED IN THIS SAMPLE 14 DESSERT MENU BOOKLET.
PAGE 2 // ROCKYTOPCATERING.COM ROCKYTOPCATERING.COM // PAGE 3 DAIRY FREE GLUTEN FREE VEGETARIAN VEGAN Hors D’oeuvres/
CocktailHORS D’OEUVRES Style Receptions
NUMBER 1 WINTER HORS D’OEUVRES, LIGHT FARE – $19 PER GUEST does not include sales tax, labor, rentals or bar services
BUTLER PASSED
CREAMY TOMATO SOUP SHOOTER mini cheddar grilled cheese and basil HOT CHICKEN POPPER crisp white bread, fried chicken, honey sriracha sauce, house pickle and collard slaw
PAN SEARED CRAB CAKE cilantro remoulade and fresh cilantro
DISPLAYED CHEESE DISPLAY local and world market cheeses, mixed nuts, dried fruit, house made pimento cheese, grilled crostini and everything crackers
DIP CRAB DIP fresh crab meat, blended spices, dry sherry and cream cheese, served with house fried chips, grilled crostini and everything crackers
PAGE 4 // ROCKYTOPCATERING.COM ROCKYTOPCATERING.COM // PAGE 5 Hors D’oeuvres/ Cocktail Style Receptions
NUMBER 2 SUMMER HORS D’OEUVRES, HEAVY FARE – $26 PER GUEST does not include sales tax, labor, rentals or bar services
BUTLER PASSED SHRIMP & GRITS SHOOTER cheddar grits, tasso ham gravy, blackened shrimp and chives SWEET CORN RISOTTO CAKE poblano, red bell pepper, sage and orange crema CHICKEN & WAFFLE roasted leek goat cheese and honey aioli PEPPER STEAK BRUSCHETTA micro greens, horseradish cream and everything cracker MINI SHRIMP & LOBSTER ROLL chilled shrimp-lobster salad and buttery roll
DISPLAYED ROASTED VEGETABLE DISPLAY grilled zucchini, yellow squash, asparagus, roasted red peppers, marinated crimini mushrooms and balsamic-herb evoo drizzle NC CHEESE & CHARCUTERIE BOARD chef selected local cured meats and cheeses, house made pimento cheese, house made pickles, local mustard, local honey, grilled crostini and everything crackers
PAGE 4 // ROCKYTOPCATERING.COM ROCKYTOPCATERING.COM // PAGE 5 BUFFET STYLE RECEPTIONS
NUMBER 1 SUMMER BUFFET STYLE DINNER – $18 PER GUEST does not include sales tax, labor, rentals or bar services
BUFFET DINNER CAESAR SALAD crisp baby romaine lettuce, heirloom tomato, kalamata olives, creamy caesar dressing and toasted parmesan crisps CRISPY SMASHED RED SKIN POTATOES HARICOT VERT AMANDINE HARISSA MARINATED CHICKEN citrus basmati-feta salad and cucumber yogurt FRESH ARTISAN ROLLS
NUMBER 2 WINTER BUFFET STYLE DINNER – $26 PER GUEST does not include sales tax, labor, rentals or bar services
BUFFET DINNER APPLE & BLUE CHEESE SALAD fresh greens, toasted pecans, dried cranberries and maple vinaigrette WINTER VEGETABLE MEDLEY TOASTED PARMESAN MASHED POTATOES HERB GRILLED CHICKEN BREAST quinoa-kale salad and cherry jus SLICED TENDER SIRLOIN fire roasted peppers, onions, garlic and red wine pan jus FRESH ARTISAN ROLLS
PAGE 6 // ROCKYTOPCATERING.COM ROCKYTOPCATERING.COM // PAGE 7 NUMBER 3 FALL BUFFET STYLE DINNER – $28 PER GUEST does not include sales tax, labor, rentals or bar services
BUTLER PASSED HORS D’OEUVRES PIMENTO CHEESE ARANCINI crispy pimento cheese and apple-pepper jelly BBQ BEEF SHORT RIB POTATO BASKET horseradish aioli, pepper jack and chives
BUFFET DINNER FALL HARVEST SALAD brussels sprouts, kale, apples, walnuts, hoop cheddar and cider vinaigrette ROASTED GARLIC & PARSLEY MASHED POTATOES BACON & ONION CRISPY BRUSSELS SPROUTS SHRIMP & CHICKEN JAMBALAYA andouille sausage, peppers, tasso ham, roasted tomatoes, spices and creamy grits GREEN CHILI ROASTED PORK SHOULDER goat cheese grits, corn salad and salsa verde FRESH ARTISAN ROLLS
PAGE 6 // ROCKYTOPCATERING.COM ROCKYTOPCATERING.COM // PAGE 7 BUFFET STYLE RECEPTIONS
NUMBER 4 SPRING BUFFET STYLE DINNER – $37 PER GUEST does not include sales tax, labor, rentals or bar services
HORS D’OEUVRES DISPLAY BISCUIT BAR house made buttermilk and sweet potato biscuits, crisp bacon, local chicken- apple sausage, locally cured country ham, whipped butter, apple butter, seasonal jam, local mustard and local honey
BUTLER PASSED HORS D’OEUVRES
SMOKED SALMON DEVILED EGG caper, red onion and dill CHICKEN & WAFFLE roasted leek goat cheese and honey aioli CAPRESE SKEWER baby heirloom tomatoes, fresh mozzarella, basil and balsamic drizzle
BUFFET DINNER BERRY SALAD strawberries, blueberries, pistachios, goat cheese, mandarin oranges and orange-poppyseed vinaigrette CHARRED LEMON & PARMESAN ASPARAGUS EDAMAME & GRILLED CORN SUCCOTASH MEDITERRANEAN ROASTED CHICKEN BREAST spinach, kalamata olives, artichoke, roasted peppers and caper brown butter HERB GRILLED SIRLOIN spring onion chimichurri and fire roasted peppers FRESH ARTISAN ROLLS
PAGE 8 // ROCKYTOPCATERING.COM ROCKYTOPCATERING.COM // PAGE 9 NUMBER 5 FALL BUFFET STYLE DINNER – $47 PER GUEST does not include sales tax, labor, rentals or bar services
HORS D’OEUVRES DISPLAY MEDITERRANEAN STATION tomato bruschetta salad, baba ghanoush, antipasto salad, tabbouleh, roasted red pepper hummus, marinated spanish olives, grilled crostini and everything crackers
BUTLER PASSED HORS D’OEUVRES HOT CHICKEN POPPER crisp white bread, fried chicken, honey sriracha sauce, house pickle and collard slaw
PORK BELLY STEAMED BUN asian slaw and hoisin bbq CORN & GOAT CHEESE BISQUE SHOOTER confit oyster mushrooms and parmesan crisp
BUFFET DINNER LATE TOMATO & SWEET CORN SALAD baby kale, charred onion, goat cheese and red wine vinaigrette BACON & ONION CRISPY BRUSSELS SPROUTS ROASTED GARLIC & PARSLEY MASHED POTATOES VEGAN PAELLA calasparra rice, mushrooms, asparagus, peppers, tomatoes, roasted cauliflower, saffron broth and sofrito BACON WRAPPED BBQ SHRIMP & GRITS charred scallions SLOW BRAISED BEEF SHORT RIBS roasted rainbow carrots, parsnip, red onion and red wine demi-glace FRESH ARTISAN ROLLS
LATE NIGHT BITES BBQ PORK & PIMENTO BISCUIT BEEF & CHEDDAR SLIDERS fried pickle chips
PAGE 8 // ROCKYTOPCATERING.COM ROCKYTOPCATERING.COM // PAGE 9 SEATED & SERVED RECEPTIONS
NUMBER 1 SUMMER SEATED DINNER, SINGLE ENTRÉE – $22 PER GUEST does not include sales tax, labor, rentals or bar services
SALAD COURSE WATERMELON SALAD arugula, baby kale, charred onion, heirloom tomato, pickled watermelon rind, cider vinaigrette and feta FRESH ARTISAN ROLLS
ENTRÉE COURSE PESTO GRILLED CHICKEN BRUSCHETTA baby heirloom-basil salad, stracciatella cheese, grilled parmesan asparagus and grilled focaccia
NUMBER 2 WINTER SEATED DINNER, SINGLE ENTRÉE WITH PASSED – $28.50 PER GUEST does not include sales tax, labor, rentals or bar services
BUTLER PASSED HORS D’OEUVRES ANTIPASTO SKEWER local salami, marinated artichoke, olive, fresh mozzarella, heirloom tomato, garlic oil and basil
SALAD COURSE BEET SALAD roasted red and gold beets, fresh greens, grapefruit segments, goat cheese and champagne-pink peppercorn vinaigrette FRESH ARTISAN ROLLS
ENTRÉE COURSE RED WINE BRAISED SHORT RIBS smoked gouda grits, roasted root vegetables and horseradish gremolata
PAGE 10 // ROCKYTOPCATERING.COM ROCKYTOPCATERING.COM // PAGE 11 NUMBER 3 SPRING SEATED DINNER, COMBO PLATE – $34.75 PER GUEST does not include sales tax, labor, rentals or bar services
BUTLER PASSED HORS D’OEUVRES PIMENTO CHEESE ARANCINI crispy pimento cheese and apple-pepper jelly CHILLED HERB GRILLED SHRIMP COCKTAIL bloody mary cocktail sauce PORK & BACON MEATBALL bourbon apple bbq sauce
FIRST COURSE GARDEN SALAD fresh greens, tomatoes, cucumbers, shaved carrots, parmesan, croutons and balsamic dressing FRESH ARTISAN ROLLS
ENTRÉE COURSE SOUTHERN COMBO bbq chicken breast, grilled shrimp, edamame-grilled corn succotash and cheddar grit cakes
PAGE 10 // ROCKYTOPCATERING.COM ROCKYTOPCATERING.COM // PAGE 11 SEATED & SERVED RECEPTIONS
NUMBER 4 SPRING SEATED DINNER, CHOICE OF ENTRÉE – $42 PER GUEST does not include sales tax, labor, rentals or bar services
BUTLER PASSED HORS D’OEUVRES
KOREAN FRIED CHICKEN STEAMED BUN gochujang “ketchup” PEPPER STEAK BRUSCHETTA micro greens, horseradish cream and everything cracker
AVOCADO TOAST avocado, egg, fire roasted salsa, cilantro and buttered toast
SALAD COURSE BERRY SALAD strawberries, blueberries, pistachios, goat cheese, mandarin oranges and orange-poppyseed vinaigrette FRESH ARTISAN ROLLS
ENTRÉE COURSE guests RSVP for entrée selection seven days prior to event PAN SEARED SCALLOPS ricotta risotto, spring peas, bell peppers, lemon, arugula and charred broccolini PESTO GRILLED CHICKEN BRUSCHETTA baby heirloom-basil salad, stracciatella cheese, grilled parmesan asparagus and grilled focaccia
VEGAN MASALA zucchini, carrots, peas, spicy tomato sauce and basmati rice
LATE NIGHT SNACK DISPLAY NACHO BAR house fried corn tortillas, pepper jack queso, salsa, guacamole, house made hot sauce, black bean and corn salad, green olives, chive sour cream, jalapeño, beef and bean chili and salsa verde
PAGE 12 // ROCKYTOPCATERING.COM ROCKYTOPCATERING.COM // PAGE 13 NUMBER 5 SUMMER SEATED DINNER, FAMILY STYLE – $36 PER GUEST does not include sales tax, labor, rentals or bar services
BUTLER PASSED HORS D’OEUVRES
SUMMER VEGETABLE GAZPACHO SHOOTER tomato water MINI BEEF WELLINGTON PUFF mushroom duxelles, beef tenderloin, fresh herbs, dijon aioli and puffed pastry
SALAD COURSE WATERMELON SALAD arugula, baby kale, charred onion, heirloom tomato, pickled watermelon rind, cider vinaigrette and feta
FAMILY STYLE DINNER HONEY BRINED CHICKEN BREAST collard-apple slaw and bacon sherry creamed corn BBQ GRILLED SALMON charred scallion and pickled okra WHITE CHEDDAR MAC & CHEESE HARICOT VERT AMANDINE JALAPEÑO-CHEDDAR CORN MUFFINS
PAGE 12 // ROCKYTOPCATERING.COM ROCKYTOPCATERING.COM // PAGE 13 STATION STYLE RECEPTIONS
NUMBER 1 FALL STATION STYLE DINNER – $35 PER GUEST does not include sales tax, labor, rentals or bar services
BUTLER PASSED HORS D’OEUVRES
BUTTERNUT SQUASH RISOTTO CAKE cranberry relish and fresh herbs SMOKED TROUT WHIP gherkin-shallot relish and everything cracker HOT CHICKEN POPPER crisp white bread, fried chicken, honey sriracha sauce, house pickle and collard slaw
CARVING STATION FALL HARVEST SALAD brussels sprouts, kale, apples, walnuts, hoop cheddar and cider vinaigrette PINK PEPPER CRUSTED TUNA LOIN soy sauce, pickled ginger and wasabi cream
CAROLINA DIRTY RICE
TACO STATION FIESTA TACO STATION chicken tinga and carne asada accompanied by house made pico de gallo, pepper jack queso, guacamole, black bean and corn salad, shredded cheddar, lettuce, chive sour cream, lime wedges, cilantro, assorted hot sauces, fresh tortilla chips, spanish style rice and cuban black beans
PAGE 14 // ROCKYTOPCATERING.COM ROCKYTOPCATERING.COM // PAGE 15 NUMBER 2 SPRING STATION STYLE DINNER, SMALL ENTRÉE – $45.75 PER GUEST does not include sales tax, labor, rentals or bar services
BUTLER PASSED HORS D’OEUVRES CHICKEN & WAFFLE roasted leek goat cheese and honey aioli
PAN SEARED CRAB CAKE cilantro remoulade and fresh cilantro AVOCADO TOAST avocado, egg, fire roasted salsa, cilantro and buttered toast
SALAD STATION BEET SALAD roasted red and gold beets, fresh greens, grapefruit segments, goat cheese and champagne-pink peppercorn vinaigrette ROASTED VEGETABLE DISPLAY grilled zucchini, yellow squash, asparagus, roasted red peppers, marinated crimini mushrooms and balsamic-herb evoo drizzle
SMALL PLATE STATION
KOREAN BBQ SHORT RIBS basmati rice, cauliflower kimchi and grilled bok choy PESTO GRILLED CHICKEN BRUSCHETTA baby heirloom-basil salad, stracciatella cheese, grilled parmesan asparagus and grilled focaccia
CHEF ATTENDED STATION SOUTHERN GRITS BAR blackened shrimp, hoop cheddar grits, tasso ham gravy, western style bbq sauce, chopped bacon, andouille sausage, roasted red peppers, roasted tomatoes, scallions, roasted mushrooms, shredded cheddar cheese and assorted hot sauces POTATO BAR roasted red skin potatoes and whipped sweet potatoes, accompanied by butter, sour cream, shredded cheddar, scallions, chopped bacon, blue cheese, brown gravy, fried onion straws, brown sugar, maple syrup, candied pecans and marshmallows
PAGE 14 // ROCKYTOPCATERING.COM ROCKYTOPCATERING.COM // PAGE 15 DESSERTS
NUMBER 1 PETITE DESSERTS – $6 PER GUEST does not include sales tax, labor, rentals or bar services
TIA MARIA COOKIE STACKS KEY LIME TARTS CHOCOLATE MOUSSE CUPS MINI RED VELVET CUPCAKES
NUMBER 2 DESSERT DISPLAY – $7 PER GUEST does not include sales tax, labor, rentals or bar services
WHITE CHOCOLATE MOUSSE CAKE RASPBERRY CHOCOLATE TORTE MINI SOUR CHERRY PIES CHOCOLATE DIPPED COCONUT MACAROONS BLUEBERRY SOUR CREAM CHEESECAKE SQUARES
PAGE 16 // ROCKYTOPCATERING.COM ROCKYTOPCATERING.COM // PAGE 17 NUMBER 3 FARM TABLE DISPLAY – $8 PER GUEST does not include sales tax, labor, rentals or bar services
CHOCOLATE SIN CAKE STRAWBERRY SHORTCAKE CARROT CAKE TURTLE CHEESECAKE TIA MARIA COOKIE STACKS MINI APPLE CRUMB PIES FRENCH MACARONS ASSORTED COOKIES
NUMBER 4 FUDGE CARVING STATION WITH PETITE DESSERTS – $13 PER GUEST does not include sales tax, labor, rentals or bar services
CHEF ATTENDED FUDGE STATION white chocolate-cherry with pistachio fudge and chocolate chip cookie dough fudge PETITE DISPLAY french macarons, blackberry-lemon cake shooters and nanaimo bars
PAGE 16 // ROCKYTOPCATERING.COM ROCKYTOPCATERING.COM // PAGE 17 BAR PACKAGES
NUMBER 1 BEER & WINE four hour open bar
BEER Michelob Ultra, Yuengling, Appalachian Mountain Brewing Boone Creek Blonde, Foothills Brewing Torch Pilsner
WINE Vista Point Chardonnay, Vista Point Pino Grigio, Rosemont Table Red Blend, Havenscourt Pinot Noir
NUMBER 2 BEER & WINE WITH “CALL” LIQUOR four hour open bar includes full mixer and garnish package
BEER Yuengling, Miller Lite, New Belgium Fat Tire Amber Ale, Foothills Brewing Hoppium IPA
WINE J Christoph Riesling, Don Simon California Brut, Havenscourt Pino Noir, Vista Point Cabernet
LIQUOR Absolut Vodka, Bacardi Light Superior Rum, Beefeater Gin, Sauza Blue Silver Tequila, Jack Daniel’s Tennessee Whiskey, Jim Beam Kentucky Straight Bourbon, Dewar's Scotch Blend
PAGE 18 // ROCKYTOPCATERING.COM ROCKYTOPCATERING.COM // PAGE 19 NUMBER 3 BEER & WINE WITH TOP SHELF SPIRITS & SPECIALTY COCKTAIL four hour open bar includes full mixer and garnish package
BEER Blue Moon, Sam Adams, Trophy Brewing Trophy Wife Session IPA, White Claw Spiked Seltzer
WINE Rosemont Table Red Blend, Vista Point Merlot, Fetzer Sauvignon Blanc, Douglas Hill Moscato
LIQUOR Social House Vodka, TOPO Organic Spiced Rum, Conniption Gin, Olmeca Alto Plata Tequila, TOPO 8 Oak Organic Whiskey, Maker’s Mark Kentucky Straight Bourbon, Chivas Regal Scotch Blend
BLACKBERRY SAGE COLLINS Conniption Gin, blackberries, fresh sage and club soda
PAGE 18 // ROCKYTOPCATERING.COM ROCKYTOPCATERING.COM // PAGE 19 LET'S GET STARTED.
5000 DEPARTURE DRIVE RALEIGH, NC 27616 919 850.2340 ROCKYTOPCATERING.COM
PAGE 20 // ROCKYTOPCATERING.COM