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NC Complete
catering solutions and event planning |
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Boone NC catering company, Blowing Rock NC and
Banner Elk NC wedding caterers, private chef services and event planning.
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Appetizers
Salads
Meats
Seafood
Poultry
Vegetarian
Pasta
Dinner Menus
Buffet menus
BEEF
Garlic and herb crusted
medallions of beef with
drunken scallops served with a Julienne
of zucchini and carrots, steamed Peruvian potatoes and a
Sake and lemon beurre blanc
Boeuf aux carrottes -
simple and delicious
Beef and carrots stew
slow cooked for 4 to 5 hours with herbs and red wine, served
with white rice
Tournedos Félix Faure
Tenderloin with Cracked Black Pepper, Mushrooms, Cognac and
Cream Sauce
Prime rib of beef au Jus
Roast tenderloin,
sliced and served with Bordelaise Sauce
Grilled filet mignon
served with your choice of Roquefort butter, Béarnaise
sauce, red Pepper white bean ragout, or wild mushroom
demi-Glace
Grilled New York sirloin
served with your choice of Roquefort Butter, Béarnaise
Sauce, sherried mushroom caps, or wild mushroom demi-Glace
Five peppercorn blend Steak
au poivre, pan-seared and served with wild mushroom
Madeira demi-Glace
Petite filet mignon and half of a baked-stuffed Lobster
served with Béarnaise sauce and drawn butter Market Price
Petite
filet mignon with crab-stuffed Shrimp served with
Béarnaise sauce and drawn Butter
Steak Diane
Beef tenderloin steak sautéed
with shallots, mushrooms and parsley, flambé with cognac
Bermuda Triangle
A combination of fillet
mignon, shrimp and chicken breast – each with their own
sauce
New York strip
rum-brined with mango salsa, grilled pineapple and plantain.
LAMB
Cotes d'agneau a la couronne Parmentier
Roasted lamb chops atop a
thin sliced potato crown with mixed vegetables and a shallot
and red wine lamb demi-glace
Lamb chops rubbed with fresh thyme, grilled
and served with a fresh mint vinaigrette
Roasted rack of lamb with a rosemary pumpkin
puree
Carré D' Agneau Rôti ratatouille et
Jus de Romarin
Rack of lamb with ratatouille and
rosemary Juice
served with roasted potatoes
Grilled lamb chops, marinated in olive oil and fresh
thyme, served with a hazelnut butter
Kiwi lamb chops
Grilled lamb chops
marinated in Kiwi,yogurt and garlic served with a fresh
Avocado, papaya and melon salsa
VEAL
Blanquette de veau aux deux champignons
Veal and mushroom stew in a
white light creamy sauce, served with white rice.
Veal picatta with pecans, spring vegetables with
prosciutto and natural juices
Traditional Osso Bucco with a risotto a la Milanese
Veal Saltimbocca
Prosciutto stuffed veal
scaloppini with a tomato and Marsala wine sauce and spring
peas
Veal Milanese
Lightly breaded
sautéed veal scaloppini
with herbs and lemon,
served with finely sliced zucchini
Médaillon de veau aux endives
Roasted filet of veal
served with braised endives and orange segments
Veal brochettes with a green peppercorn
cream sauce
Veal pamigiano
Veal scaloppini topped
with prosciutto and Pamigiano with a light white wine sauce
and fresh sage
Grilled rosemary veal chop with roasted
garlic and goat cheese mashed potatoes and a white wine
mushroom cream sauce.
Côte de veau, ragoût de légumes au jus
Sautéed veal chop served with a
vegetable ragout with truffles and natural cooking juices
PORK
Dried Fruit Stuffed Pork
Tenderloin
with Roasted New Potatoes and Bacon-Sherry Vinaigrette
Roast Pork Loin with
Maple Scented Turnip Puree, Apple Marmalade & Sage Jus
Roasted pork loin "Scarborough fare" with shallots.
mushrooms, white wine and natural juices
Grilled garlic and rosemary pork loin chops served
with caramelized apples and chive mashed potatoes
Filet de Porc au Miel et aux Groseilles
Pork tenderloin with honey and red currants
served with roasted potatoes
Pork loin brazed in red wine, shallots, herbs and
wild mushrooms served with sautéed garlic and parsley
potatoes
Chef Philippe's Best BBQ pork.
Slow cooked for hours and
pulled by hand, accompanied with fresh made cole slaw and
all the fixings!
Smoked Grilled BBQ Pork
Tenderloin
Prosciutto, spinach and provolone pork loin
roulade with roasted vegetables and a Chianti risotto
Pork tenderloin medallions served on a bed of
fettuccini with a white wine, mushroom, shallot and parmesan
cream sauce
Chef Philippe's Hawaiian pork, macadamia crust and
pineapple glaze
Appetizers
Salads
Meats
Seafood
Poultry
Vegetarian
Pasta
Dinner Menus
Buffet
menus
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Boone NC catering company, Boone North Carolina
catering, Boone NC caterers, Blowing Rock wedding catering, Banner Elk catering
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Tennessee caterers, North Carolina Caterers, North Carolina event planning, NC
event planner, NC wedding planner, TN wedding planner, TN event planner, NC
cooking classes, TN cooking classes. NC catering.
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- All Rights Reserved.
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