catering menu - On the Nines | Neighborhood …

1 A DIVISION OF BOUK MANAGEMENT KATY MANSON, EVENTS COORDINATOR | M | C AN EVENT VENUE catering menuBOUK catering is a full-service catering and event planning company with over 25 years of experience in the Charlotte and Lake Norman area. With exquisite food, attention to detail and commitment to client satisfaction, let Bouk catering create your next unforgettable event with remarkable service. BOUK catering services provide clients the most up-to-date menu selections with the highest quality in food service and preparation. Each event is unique to the speci c client, and the menu packages attached are merely a selection of what is o ered. If you have speci c preferences or would like to create a custom menu , BOUK catering will gladly provide a chef-driven menu that exceeds expectations.

2 All food service, quality and presentation meet the standards upheld by BOUK catering . Comprehensive, personalized menu creation D cor, rental management and consultation Layout and event design Day of coordination (additional fees may apply) Rehearsal coordination ABC permits and comprehensive bar packages Wedding Cake Vendor recommendations Transportation and logistical managementABOUT BOUK CATERINGSERVICESMINI CHICKEN & WAFFLESAged cheddar cheese wa es topped with southern fried chicken tenders and drizzled with Vermont Maple SyrupFOIE GRAS & BLACK TRUFFLE TORCHONS erved on herbed toast points with Dijon mustard and capersDUCK CONFIT & SHIITAKE SPRING ROLLSG arnished with a spicy plum sauceBEEF TENDERLOIN SLIDERSG rilled tenderloin, b arnaise aioli, red onion con t and Havarti on a toasted potato bunMOROCCAN LAMB KABOBST ender lamb marinated in exotic spices and served with mango chutneyMINI TWICE BAKED POTATOESA pplewood smoked bacon with aged cheddar cheese.

3 Green onions and roasted garlicSAUSAGE STUFFED MUSHROOMSC remini mushrooms stu ed with cheddar and spicy Italian sausageMINI BEEF WELLINGTONSG rilled beef tenderloin and mushroom duxelle wrapped in pu pastryCURRIED CHICKEN SALAD Served on a crusty house-made baguetteSOUTHERN EGGROLLSS moked chicken, collard greens, Vidalia onions and peach chutneySURF & TURF SKEWERSL obster morsels and let bites BABY SHEPHERD S PIEG round beef, peas and carrots in Guinness gravy with re whipped potatoesLAMB LOLLIPOPS Mint pesto crusted with pomegranate molasses glazeVIETNAMESE BEEF SKEWERSS erved with sweet chili glazeDEVILS ON HORSEBACK Maple bourbon glaze GOURMET BLT Pancetta, arugula, heirloom tomato and herbed mayonnaise on focacciaGRILLED ITALIAN SAUSAGE AND SHRIMP SKEWERS Served with Lemon caper beurre blancPASSED HORS D OEUVRESFrom the SeaNEW ENGLAND CRAB CAKESG arnished with spicy remouladeMINI BAGELT opped with smoked salmon and dill cream cheeseGINGER BACON WRAPPED SCALLOPSG arnished with soy pearlsTUSCAN TUNAS liced yellow n tuna and eggplant caponata served on grilled ciabattaBABY LOBSTER MAC N CHEESEG arnished with chives MINI FISH TACOSG rilled mahi-mahi or jumbo shrimp served with Latin slaw with crema and shredded cheese CARAMELIZED SCALLOP Wilted spinach and grape tomato chutney on Asian soup spoonPOTATO LATKES WITH SMOKED SALMON MOUSSEP otato pancakes topped with smoked salmon mousse.

4 Garnished with red onions and capersOUTER BANKS CLAM CHOWDER SHOOTERS Locally sourced clams in a traditional creamy styleTHAI TIGER SHRIMPW rapped in wonton with cilantro Chile pepper vinaigretteTEMPURA LOBSTER BITES Served with roasted red pepper habaneroMINI NEW ENGLAND SHRIMP ROLL Chilled shrimp salad in a house-made French rollCRAB RANGOON TARTLETS Creamy blue crab and ginger in a savory pie shellPASSED HORS D OEUVRESFrom the Garden FRIED RAVIOLI POPS Topped with tomato chutney and parmesanBLACK TRUFFLE POTATO CROQUETTEG arnished with sa ron aioli BUFFALO TOFU BITEST opped with bleu cheese and shaved celeryPIMENTO STUFFED CHEESE PUFFSS picy pimento cheese stu ed in aged Romano cheese pu sSAVORY BRIE BITESStu ed roasted red peppers wrapped with pu pastry and garnished with caramelized pecan vinaigretteSTUFFED BABY PORTOBELLOR oasted cremini mushrooms stu ed with gorgonzola and caramelized onionsTOMATO SOUP SHOOTERSS erved with mini gruyere grilled cheeseBRUSCHETTA POINTSD iced tomatoes, basil, fresh mozzarella and balsamicvinaigrette on grilled croustade SPRING ROLLSF resh vegetarian spring rolls with sweet chili dipping sauceBAKED BRIE BITESS erved with raspberry preservesMINI TOMATO PIES NC grown tomatoes and creamy Ashe County cheeseARANCINIR isotto balls with bu alo mozzarella and sweet tomato jamWATERMELON.

5 YELLOW TOMATO & FETA SKEWERS Served with basil and balsamic syrupGREEN GRAPE & MELON GAZPACHO Chipotle cr me fraichePASSED HORS D OEUVRESASSORTED CHEESE & FLATBREAD DISPLAYA rtistic display of assorted domestic and imported cheeses SHRIMP COCKTAILS erved with tequila cocktail sauce and lemon wedgesWARM SPINACH & ARTICHOKE DIPS erved with house-made tortilla chipsDEVILED EGGSA Trio of locally sources hard boiled eggs, topped with smoked salmon, duck con t and fried shallots6- OLIVE TAPENADES erved with crostinisFRESH CRUDITES DISPLAY Fresh vegetables with ranch dipping sauceSICILIAN STYLE MEATBALLSVeal, pork and beef with toasted pine nuts simmered in a spicy marinaraROASTED RED PEPPER HUMMUS House-made spicy hummus served with pita chipsHORSERADISH PIMENTO CHEESES erved with toast pointsCAPRESE SKEWERSB alsamic cherry tomatoes and fresh mozzarella topped with basil oilFRESH FRUIT DISPLAY Served with honey lemon yogurt dipCHICKEN SATAYC hile marinated chicken served with Thai peanut sauce, Szechuan, bu alo, teriyaki or Chicken parmesan CUBAN BLACK BEAN DIPSlow cooked black beans topped with melted cheddar, toasted pecansand jalape os served with warm tortilla chipsBBQ SLIDERSS moked pulled pork on mini rollsGRILLED VEGETABLE DISPLAYM arinated roasted red peppers, Portobello mushrooms.

6 Zucchini and squash served room temperature with balsamic glaze BUFFALO CHICKEN SLIDERSP ulled bu alo chicken with melted Monterey jack and bleu cheese sauceGRILLED ANGUS SLIDERST illamook cheddar and bacon jamLAMB KABOBSM arinated and grilled lamb with seasonal vegetables served with warm pita and spicy garlic sauceSOUTHWESTERN BLACK BEAN AND CORN SALSAS erved with crispy white corn tortilla chipsAVOCADO SALADS erved with crispy white corn tortilla chipsFIRE ROASTED TOMATO SALSAS erved with crispy white corn tortilla chipsHOUSE SMOKED SALMONS erved with toast points, diced egg and red onion, capers and dill aioliBITE SIZE TARTLETS Chicken salad, spinach and mozzarella, pimento cheese, gorgonzola and caramelized pear SALTIMBOCCA SKEWERSC hicken wrapped in prosciutto and fontina with sage demi CHIMICHURRI SKEWERSG rilled beef with classic Argentinean green sauceBANH MI SAMMIESV ietnamese marinated pork, pate and pickled vegetables on a house-made baguetteTRAYS & DISPLAYED HORS D OEUVRESDINNER STATIONSANTIPASTI Domestic and international cheese display with atbreads and crackers Sliced Italian eats (pepperoni and salami)

7 Spicy hummus and pita chips Spinach and artichoke dip with tortilla chips Tomato, fresh mozzarella and basil bruschettaCOASTAL CAROLINA Fried green tomatoes with crab salad Low country shrimp and grits Crab cakes with Cajun remoulade MEAT AND POTATOES Pork or beef tenderloin with silver dollar rolls, horseradish cream, Dijon mustard and cranberry relish Mashed potato bar with butter, sour cream, cheddar cheese, scallions and bacon grilled asparagusCANTONESE DIM SUM Mini veggie spring rolls, pork dumplings and crab wontons with sweet chili and teriyaki saucesTRADITIONAL IRISH FARE Irish potato cakes Shepherd s pie Corned beef and cabbage Mini Reuben slidersSOUTHERN House smoked pulled pork BBQ Tomato and cucumber salad Four cheese macaroni and cheese Classic southern coleslaw Cheddar jalapeno cornbreadASIAN Assorted sushi rolls with pickled ginger, wasabi and soy sauce Sesame Noodle Salad in Chinese takeout boxes Teriyaki chicken satay Black and white sesame seed crusted tuna loin RAW BAR (CHOOSE 3)

8 Shucked oysters, crab claws, shrimp and lobster cocktail Scallop ceviche Smoked salmon Served on crushed ice and garnished with cocktail sauce, lemons, limes, chili sauce, hot sauces, horseradish, toast points and sesame crackersNOT SO RAW BAR (CHOOSE 3) Shrimp scampi, lobster thermidor, New England crab cakes Oysters Rockefeller, clams casino Served with French bread, tartar sauce, lemons, limes, hot sauces, melted chive butter and crackersSAVORY FONDUE Vermont cheddar and ale Garlic and herb Creamy gorgonzola fondues Served with crispy bacon, sliced Fuji apples, bosch pears, sliced French bread, cut veggies and gaufrettesA TUSCAN NIGHT (CHOOSE 2) Beef braciole, chicken saltimbocca, grilled vegetable gratin, panzanella salad cooked in front of your guests Sweet potato gnocchi in brown butter and sage Penne ala vodka Farfalle in pesto cream Midnight spaghetti Linguini carbonara Served with fresh baked bread and extra virgin olive oilA NIGHT IN PARIS (CHOOSE 3) A feast of coq au vin, ratatouille, Lyonnaise potatoes, salad nicoise Fresh baked baguettes Carved slow roasted chateaubriand served with b arnaise, black tru e demi-glace and amb ed shallotsTASTE OF TOKYO (CHOOSE 3)

9 A gochis of pork shumai, shrimp tempura, vegetable harumaki and stir fried sesame tofu and vegetables Hibachi shrimp and let Served with steamed rice, ponzu, shrimp sauce and chili sauceCHEF ATTENDED CARVING STATION Choice of turkey, honey baked ham, roast beef or prime rib Served with assorted spreads and rollsDESSERT STATION Chef selection of Godiva chocolate covered strawberries, petit fours, house-made brownies and hand rolled tru es. BUFFET SELECTIONSS aladsBABY MIXED GREENS Teardrop tomatoes, cucumbers and red onions with balsamic vinaigrette and ranch dressing on the sideTRADITIONAL CAESAR SALAD Served with sourdough croutons and shaved parmesan cheese THAI LETTUCE WRAP SALAD Served with citrus vinaigretteCAPRESE SALAD Layered fresh bu alo mozzarella, vine ripened tomatoes and basil with EVOO and balsamic syrupBABY SPINACH SALAD Tomatoes, red onion.

10 Boiled egg and bacon with balsamic vinaigrette and honey mustardCLASSIC WEDGE SALAD Crumbled bleu cheese and caramelized red onionsFRISEE & JUMBO LUMP CRAB Tossed with toasted almonds and meyer lemon vinaigrette AccompanimentsGRILLED ASPARAGUS Served with lemon vinaigretteGREEN BEANS AMANDINES erved with lemon and toasted almonds GARLIC CREAMED SPINACHS erved with boursin cheese LOADED WHIPPED POTATOESS erved with mixed cheeses, bacon and sour cream ROASTED GARLIC POTATO GRATINY ukon gold potatoes laered in a garlicky mornayCAJUN RED RICEA taste of the bayou JALAPENO MAC N CHEESEA kicked up version of an old favorite SAUTEED BROCCOLINI Served with pancetta and roasted garlicWILD MUSHROOM RISOTTOC remini, shiitake and oyster mushroomsSWEET POTATO HASH Serve with bacon and onionsSAUTEED HARICOTS VERTS Served with bacon and tomatoesKALE AND CABBAGE COLE SLAWS erved with toasted celery seedROASTED YUKON GOLD POTATOESS erved with lemon and dill CREAMY POLENTA Served with roasted tomatoes and gorgonzolaWILD RICE PILAF Served with cranberries and pecansISRAELI COUSCOUS Served with currants and pine nutsYUKON GOLD POTATO SALADA traditional, southern favorite CITY SLAWS erved with bacon and bleu cheese COUNTRY SLAWS weet and tangy MAPLE BACON BRUSSEL SPROUTS Roasted with smokey.