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.
