Sample Menus From Recent Events 2024/2025
Anti-Inflammatory Plan (Autoimmune, Joint Pain, Gut Health)
✔️ Focus: Reduces inflammation, supports immune system
✔️ Key Ingredients: Wild-caught fish, pastured meats, organic greens, turmeric, ginger, fermented foods
✔️ Foods Avoided: Processed foods, refined sugar, inflammatory oils, gluten, dairy
Turmeric Ginger Salmon with Roasted Brussels Sprouts & Quinoa
Grass-Fed Bison Meatballs with Roasted Root Vegetables & Garlic-Free Pesto
Herb-Roasted Wild Cod with Sautéed Zucchini & Cauliflower Mash
Lemon-Herb Pastured Chicken (or Turkey) with Steamed Asparagus & Sweet Potato Mash
Bone Broth-Braised Lamb Shank with Carrot Puree & Wilted Kale
Heart-Healthy Plan (Low-Sodium, Hypertension, Cardiac Support)
✔️ Focus: Supports cardiovascular health, lowers blood pressure
✔️ Key Ingredients: Omega-3-rich fish, fiber-packed vegetables, whole grains, nuts, seeds
✔️ Foods Avoided: High-sodium foods, trans fats, refined sugars, processed meats
Grilled Mahi-Mahi with Citrus Quinoa & Roasted Bell Peppers
Lentil & Wild Rice Bowl with Steamed Green Beans & Olive Oil Drizzle
Poached Salmon with Cucumber-Dill Yogurt & Sautéed Swiss Chard
Herb-Crusted Pork Tenderloin with Roasted Beets & Farro
Slow-Roasted Beef Brisket with Mashed Purple Sweet Potatoes & Garlic-Free Broccoli
Diabetic-Friendly Plan (Blood Sugar Regulation, Low Glycemic Load)
✔️ Focus: Balances blood sugar, prevents spikes and crashes
✔️ Key Ingredients: Lean proteins, fiber-rich vegetables, healthy fats, slow-digesting carbs
✔️ Foods Avoided: Refined carbs, high-glycemic fruits, artificial sweeteners
Grass-Fed Beef & Mushroom Stir-Fry with Cauliflower Rice
Zucchini Noodles with Pesto Shrimp & Roasted Cherry Tomatoes
Lemon-Roasted Turkey Breast with Quinoa & Sautéed Spinach
Wild Salmon & Avocado Salad with Olive Oil Vinaigrette
Baked Halibut with Spaghetti Squash & Steamed Asparagus
Gut-Healing & Low-FODMAP Plan (IBS, SIBO, Leaky Gut, Reflux)
✔️ Focus: Restores gut balance, minimizes bloating, soothes digestion
✔️ Key Ingredients: Bone broth, cooked vegetables, low-FODMAP fruits, probiotic-rich foods
✔️ Foods Avoided: High-FODMAP foods, gluten, dairy, processed additives
Slow-Cooked Lamb Stew with Carrot Puree & Sautéed Bok Choy
Pan-Seared Wild Cod with Mashed Japanese Sweet Potato & Roasted Zucchini
Baked Turkey Meatballs with Rice Noodles & Wilted Greens
Miso-Marinated White Fish with Steamed Carrots & Coconut Rice
Slow-Braised Beef Short Ribs with Mashed Parsnips & Roasted Green Beans
Renal Support Plan (Kidney Health, Low-Phosphorus, Dialysis-Friendly)
✔️ Focus: Supports kidney function, manages phosphorus and potassium intake
✔️ Key Ingredients: Lean meats, controlled potassium fruits, low-phosphorus grains
✔️ Foods Avoided: Dairy, processed foods, phosphorus additives, high-potassium vegetables
Garlic-Free Herb-Roasted Chicken Thighs with White Rice & Steamed Cabbage
Baked Haddock with Carrot Puree & Sauteed Summer Squash
Ground Turkey Lettuce Wraps with Low-Sodium Cucumber Salad
Slow-Braised Lamb with Mashed Taro Root & Roasted Green Beans
Miso-Glazed Cod with Jasmine Rice & Carrot Slaw
Cancer Recovery & Prevention Plan (Immune-Boosting, Detox-Focused, Nutrient-Dense)
✔️ Focus: Enhances immune function, detoxifies, provides maximum nutrient density
✔️ Key Ingredients: Antioxidant-rich fruits and vegetables, cruciferous vegetables, medicinal mushrooms
✔️ Foods Avoided: Processed meats, high-sugar foods, inflammatory oils
Turmeric-Ginger Wild Salmon with Quinoa & Steamed Kale
Grass-Fed Beef & Shiitake Mushroom Stir-Fry with Broccoli Rice
Miso-Marinated Halibut with Bok Choy & Roasted Carrots
Herbed Pastured Chicken with Roasted Beets & Wilted Collard Greens
Lentil & Quinoa Bowl with Roasted Brussels Sprouts & Tahini Dressing
3 Courses-Starting at $150 per person plus 20% Service Charge
4 Courses-Starting at $165 per person plus 20% Service Charge
More Than 4 Courses Dining Experience-Starting at $225 per Person plus 20% Service Charge
Fist Plated Post Helene Event
OBX Curried Shrimp Coctail served with Smoky Remolaude Sauce, Cocktail Sauce, and Lemons
Farmers Market Salad with Fresh Berries, Pumpkin Seeds, and a Mountain Berry Vinaigrette
Filet Mignon served with Truffled Mashed Potatoes and Charred Broccolini served with a Virginia Cherry Demi Glaze
Eagles Nest Winter Guests
Local Charcuterie Tray served with Pickled Pears Local Chesses, Pickled Farmers Market Veggies, and Chef Chucks Fresh Baked Breads
Winter Spiced Squash Bisque served with House Made Cream Fresche and Winter Chives
Shucked Outer Banks Oysters served with Assortments of Sauces and Citrus
Seared Fresh Snowy Grouper served with Smashed Sweet Potatoes and Charred Broccolini
Piedmont Grown Pumpkin Spiced Cream Brûlée
Beech Mountain Birthday
Welcoming Starter
Pickled Coastal Carolina Shrimp served with Seasonal Picked Veggies, Assorted Toasted Breads and Regional Cheeses
Salad Course
Mountain Greens served with Toasted Pumpkin Seeds and Dried Cherries Topped with Mountain Honey and Herbed Vinaigrette
Seared Local Filet of Beef served with Sautéed Asparagus and Spiced Smashed Sweet Potatoes
Cream Caramel with Macerated Winter Strawberries
Blowing Rock Catering
Chef Chucks Focaccia Board Served with Local Cured Meats, Local Cheeses, Pickled Market Veggies, Mustard and Market Fresh Honey
Heirloom Seasonal Squash Bisque topped with Warming Spices Cream Freshe and Snipped Chives
Rainbow Trout served with Roasted Veggie Succotash and Apple Agridulce Sauce
Individual Tart Tartin
Mountain House Catering
Carolina Blue Crab Ceviche And Florida Avocado Napoleon
Vanilla Lemon Butter Poached Outer Banks Grouper served with Broiled Citrus Risotto and Roasted Appalachian Mountain Cauliflower
Mini Strawberry Polenta Cake with Pecan Gelato And Fresh Mint
Plant Based Anniversary
Starter
Summer Mellon Tar Tar with Fresh Mint
Heavy hors d'oeuvres
Caribbean Style Sofrito Lentil Cakes with Coconut RRP Sauce
Veggie and Quonoia Stuffed Blue Ridge Mountain Mushrooms
Entrees
Hearts of Palm Fish Cakes & Mock Scallops with Coconut Lime Sauce served with Roasted Leeks and Sweet Potato Napoleon served with Creamy Plant Based Bernise Sauce
Tempura Local Mushrooms with Chimi Churi Sauce
Chipotle Black Bean Tofu served Over Arugula Salad served with Lime and Coconut Vinaigrette
Dessert
Mini Vegan Local Berry Tarts
5 Course Elegant Plated Dinner
Welcoming Board:
High Country charcuterie board Including San Giuseppe Products, Local Pickled Veg, Freshly Baked Crustinis, an Seasonal House Made Marinated Olives, and Assorted Cheeses from around the Carolinas and Tennessee
1st Plated Course:
Sunburst Trout Smoked Trout Cake served with Creamy Greek Yogurt Ranch Sauce and. Micro-greens
Intermezzo:
Mellon Tar Tar Palate Cleanser
2nd Course:
Outer Banks Tuna Crudo served with Local Greens and a Citrus Salt
3rd Course:
Seared Local Filet Mignon served with Roasted Garlic Mashed Potatoes and Sautéed Green Beans with a Cherry Demi Glaze
Dessert Course:
Vanilla Lemon Cream Brûlée served with Local Berries