SWEET BASIL'S CATERING 

Creative Elegance.  Naturally.

 

Impassioned by farmers here in North Carolina, our menus feature local, organic, antibiotic and hormone free foods.  We believe that every event is an expression of its hosts and so we offer menus that are built around you.  Please choose the items you like most from the list and we will be happy to put together a detailed proposal for you and your event.  All of our foods, sauces and dressings are made to order, so please feel free to let us know about any dietary requests you may have.

 

The Hors d’oeuvres Menu Options 

Wine Tasters Cheese Course

Choose from the following.  Some Cheeses and meats and oils are imported.

Reblochon, Emmentaler Gruyere, Artisanal Aged Manchego, Sage Darby

True Sharp Vermont Cheddar and Dry Vella Jack, Spiced Goat Cheese Bites

Crumbled Parmigiano Reggiano with Truffle Oil and Herbed

Baked Camembert, Caramel Pecan Brie,  Soft Camembert with Honey, Raspberry En Croute

Herbed Goat Cheese with Extra Virgin Olive Oil and Lemon

Garnished with Figs and Sauternes or Fresh Berries

Accompanied by Sliced Ciabatta, Proscuitto Wrapped Bread Sticks or Gourmet Water Crackers

 

Charcuterie Board

Three eclectic cheeses from above, paired with;

Duck Confit, Serrano Ham, and Pate`.  Garnished with Cornichons, Pickled Onions & Mustard Sauce

Accompanied by Sliced Ciabatta, Bread Sticks and Gourmet Water Crackers

 

 

 

Antipasto

Fresh Mozzarella, Asiago, Parmigiano Reggiano and Aged Smoked Provolone

Oil Cured and Mixed and Preserved Provincial Olives, Roasted Red Peppers, Marinated  Artichokes and Tomatoes Proscuitto De Parma and Cured Italian Sausages

Served with Garlic Croustades, Ciabatta, and Bread Sticks

 

Savory Cheese Spreads

Smoked Salmon and Caper with Bagel Crisps

Chilled Artichoke and Sundried Tomato with Crostini

Pesto, Feta and Kalamata Olive with Herbed Pita Points

 

 

 

Fresh and Grilled Vegetable Crudite Platter

Choose from the following. 

Fresh Local Grilled and Marinated Vegetables

Belgian Endive, Lemon Asparagus, Grilled Zucchini, Yellow Squash and Carrots, Basil Tomatoes, Blanched Snow Peas, Haricot Verts, Sliced Daikon, Grilled Artichokes,  

Garlic, Coriander and Black Pepper Marinated Mushrooms

Roasted Red Peppers, Spicy Marinated Peppers and Gourmet Mixed Provencal Olives

Accompanied by Balsamic Cider Dressing and Dilled Cream Dip

 

 

 

Tiered Cascading Fruit Platters

Choose from the following. Some Fruits are not local to North Carolina.

Sweet Strawberries, Blueberries, Blackberries and Raspberries

Red, Black and Green Seedless Grapes

Fresh Cut Cantaloupe, Kiwi, Pineapple and Honey Dew

Plums, Figs, Candied Fruit, Grilled Apricots, Pears and Apples  

Accompanied by Warm Brandied Chocolate Fondue with Candied Orange or Raspberry Yogurt

 

 

 

Seafood Crudités Based on Seasonal Availability

Jumbo Poached and Chilled Shrimp with Spicy Absolut Cocktail Sauce

Cooked Crab Claws with Drawn Butter and Chili Lime Salsa

Creole Seasoned Shell On Shrimp with Lemon Tobasco Sauce

Shrimp and Scallop Ceviche served Martini Style

Smoked Trout Dip with Black Pepper Chips

Smoked Salmon Platter with Capers, Red Onion, Dilled Cream Cheese and Chopped Egg

Seared and Chilled Sashimi Tuna served with Soy Scallion Dipping Sauce and Wasabi

 

 

 

Seafood Roasted, Poached, Grilled OR Skewered

Sautéed Mussels with Brothy Marinara OR Lemon Garlic Butter

Miniature Crab Cakes with Lemon Caper Cream

Grilled Proscuitto Wrapped Shrimp OR Scallop Brochettes Shrimp Gumbo Skewers with Creole Sauce

Grilled Rosemary and Lemon Prawns

Steamed Clams with Tomatoes, Garlic and Parsley

Raw or Roasted Oysters with Tequila Lime Sauce, Mignonette, Horseradish Butter and Lemon

Decorated Poached Salmon

  Seafood Ceviche with Lime and Basil

 

Passed Canapes, Crostini and Bites

Mango Crab Stacks

Duck Confit and Sweet Potato Canapés

Seared Tuna on Sesame Crisps with Orange Zest and Wasabi

Beef Carpacio and Aged Parmesan on Croustad

Miniature Roasted Tomatillo and Chorizo “Quesadillas”

Eggplant “Caviar” on Toasted French Baguette

Crispy Asparagus Straws

Grilled Zucchini and Roasted Red Pepper Canapés

 

 

 

Stuffed Mushrooms

 Leek, Fennel and Goat Cheese

Jalapeno Polenta

Sweet Sausage and Parmesan

Camembert and Spinach

Lump Crab and Shallot

 

 

Not So Traditional Deviled Eggs

Smoked Salmon and Caper

Tarragon Mayonnaise

Curry Cumin

Bacon and Thyme

Green Olive and Pimento

 

 

Hot Dips with Croustades, Pita Points, Lavash, Chips or Crackers

Lemon Crab

Spinach and Artichoke

Black Bean Chorizo

White Bean Rosemary

Smoked Salmon

 

 

 

Poultry, Beef and Pork Bites

Bourbon Glazed Chicken Skewers

Lemon Grass and Chicken Satay with Peanut Dipping Sauce

Moroccan Chicken on Bamboo Skewers

Grilled Beef Rolls with Scallion Soy Dipping Sauce

House Crafted Beef Meatballs (Asian, Swedish or Spicy Marinara and Barbecued)

Tandoori Pork Skewers

Molasses Glazed Cocktail Ribs

Sausage and Pepper Skewers with Creole Mustard

 

 

 

Carved    with Crusty Rolls, Savory Biscuits, Breads, Rolls or Muffins

Sage and Rosemary Roast Turkey with Cranberry Chutney

Orange Glazed Ham with Dijon Scallion Mayonnaise

Dry Rubbed Pork Loin with Roasted Corn and Red Pepper Salad

Hand Chopped Pork Barbecue with Fire Sauce

Seared Beef Tenderloin with Caramelized Onion and Baby Portabellas

Slow Roasted Prime Rib with Au jus and Horseradish Mayonnaise

Corned Beef Brisket with Onions and Carrots

 

 

 

Pasta and Grits Stations

Spinach Ravioli with Olive Oil, Pine Nuts and Arugula

Cheese Tortellini with Tomato Basil Cream Sauce and Fried Basil

Smoked Chicken Ravioli with Red Pepper Coulis

Sweet Basil’s Shrimp and Grits

 

Farfalle Pasta Station sautéed to order with

Choose from the following:

Vegetarian Bolognese Sauce, Creole Sauce or Garlic, Basil and Olive Oil

Shrimp, Calamari, Chicken, Panchetta and Andouille Sausage

Button Mushrooms, Grape Tomatoes, Fresh Spinach, Arugala, Broccoli, Peas

Garlic, Shallots, Pine Nuts and Red Pepper Flakes

Parmesan, Cheddar and Goat Cheese

 

   Gluten Free Pasta available upon request.