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  • CROSTINI

    • Shaved Apple Pear Crostini with Brie, Honey, Pomegranate Seeds, and Walnut Dust

    • Eastern NC Pulled Pork BBQ Crostini with Summer Slaw

    • Wild Mushroom Sauté with Herbed Goat Cheese on Crostini

    • BBQ Shrimp BLT Crostini

    • Pickled Beet, Orange, and Fennel Bruschetta on Herbed Goat Cheese Crostini

    • Wild Mushroom Sauté on Herbed Goat Cheese Crostini

    • Ricotta with Crispy Kale and Mushrooms on Toast Points

    ​​

    VEGETARIAN + VEGAN

    • Heirloom Tomato Bruschetta with Red Onion, Basil, and Shaved Parmesan

    • Fried Green Tomatoes with Chipotle Pimento Cheese

    • Eastern NC Deviled Eggs

    • Blueberry and Brie Tartlets drizzled with Honey

    • Sweet Pea and Mint Purée with Rice Crackers (vegan)

    • Sweet Potato Rounds with Avocado Salad (vegan)

    • Goat Cheese Stuffed Figs with Balsamic Reduction 

    • Cauliflower “Wings” with Buffalo Sauce and Blue Cheese Drizzle

    • Sweet Potato Rounds with Goat Cheese, Cranberry, Apple, and Pecans

    ​​

    SEAFOOD

    • Mini Crab Cakes with Red Pepper Aioli

    • Braised NC Shrimp with Lemon, Garlic, and Basil

    • Crab-Stuffed Mushrooms

    • NC Shrimp and Grits Cups with Mushrooms, Bacon, and Shallots

    • House Smoked Salmon with Dill Cream Cheese on Cucumber Rounds

    • Crab and Avocado Salad Served in Blue Corn Tortilla Cups

    • Mini Crab Cakes with Red Pepper Aioli

    • Braised NC Shrimp with Lemon, Garlic, and Basil

    • Bacon-Wrapped Scallops

    • BBQ Shrimp BLT Crostini

    ​​

    MEAT + POULTRY

    • Cucumber and Prosciutto Crostini with Fresh Dill Cream Cheese on Pumpernickel Toast Points

    • Eastern NC Pulled Pork BBQ Crostini with Summer Slaw

    • Lamb Lollipops with Mint Jelly Mini Chicken and Waffles Drizzled with Honey

    • Ham Biscuits with Whole Grain Mustard

    • Mini Beef Tenderloin Sandwiches with Horseradish Sauce and Micro Greens

    • Jamaican Jerk Chicken Skewers Chicken Salad Tartlets, Caramelized Onion, Prosciutto, Apple, and Gruyère Tartlets

    ​

  • MEAT

    • Herb-Crusted Leg of Lamb with Mint Yogurt and Salsa Verde

    • Stuffed Pork Loin with Goat Cheese, Red Peppers, and Pine Nuts

    • Grilled Beef Tenderloin with Choice of:

      • Chimichurri

      • Gorgonzola Sauce

      • Wild Mushroom Jus,

      • Demi-Glace

    • Coriander and Chili-Encrusted Pork Loin with Caramelized Onions

    • Tequila and Lime Grilled Flank Steak with Cilantro

    • Herb-Crusted Leg of Lamb with Mint Yogurt and Salsa Verde

    • Stuffed Pork Loin with Goat Cheese, Red Peppers, and Pine Nuts

    • Braised Short Ribs with Demi-Glace

    ​​

    POULTRY

    • Chicken Piccata

    • Seared Duck Breast with Mango Chutney

    • Fried Buttermilk Pecan Chicken with Rosemary Gravy

    • Lemon Pepper Chicken with Lemon-Parmesan Cream Sauce Apple Brandy Chicken

    • BBQ Chicken

    • Herb-Grilled Chicken Quarters

    ​​

    SEAFOOD

    • Grilled Mahi with Mango Chutney

    • Lime-Baked Salmon with Roasted Red Pepper Sauce

    • Shrimp Scampi with Angel Hair Pasta

    • NC Shrimp & Grits with Bacon, Mushrooms, and Shallots

    • Flounder Florentine with Pineapple Chutney

    • Spice-Rubbed Grilled Grouper with Lemon and Herbs

    • Grilled Salmon with Dijon Cream Sauce

    • NC Shrimp & Grits with Bacon, Mushrooms, and Shallots

    • Flounder Florentine with Parmesan and Spinach

    • Grilled Mahi with Choice of:

      • Poblano Pesto

      • Mango Chutney

    ​​

    VEGETARIAN + VEGAN

    • Butternut Squash Ravioli with Sage Pecan Pesto

    • Stuffed Peppers with Feta, Spanish Rice, and Scallions

    • Chicken-Fried Tempeh with Rosemary Gravy

    • Butternut Squash Ravioli with Rosemary Infused Cream

    •  Spinach and Artichoke Stuffed Portabello Mushroom

    • Vegetable Ratatouille (vegan)

    • Balsamic Grilled Portabello Mushroom with House-Made Marinara Sauce and Wilted Spinach

    •  Pistachio-Encrusted Eggplant with Sundried Tomato ​and Red Pepper Sauce (vegan)

  • CROSTINI + CHIPS + CRACKERS

    • Cucumber and Prosciutto with Fresh Dill Cream Cheese on Pumpernickel Toast Points

    • Wild Mushroom Sauté with Herbed Goat Cheese on Crostini 

    • Grilled Peach Crostini with Herbed Goat Cheese, Arugula, and Balsamic Glaze

    • Blueberry and Brie Tartlets

    • Pickled Beet, Orange, and Fennel Bruschetta on Herbed Goat Cheese

    • Sweet Pea and Mint Purée with Rice Crackers

    • Honey-Rosemary Cherries on Gorgonzola Crostini

    • Sweet Potato Rounds with Avocado Salad

    • Eastern NC Pulled Pork BBQ Crostini with Summer Slaw

    • Shaved Apple Pear Crostini with Brie, Honey-Dried Cranberries, and Walnut Dust

    • Sweet Potato Rounds with Goat Cheese, Cranberry, Apple, and Pecans

    • Bacon Ricotta Crostini with Fig Jam

     

    VEGETABLES + STARCHES​

    • Grilled Vegetable Skewers

    • Sautéed Squash and Zucchini with Shaved Parmesan and Basil

    • Sweet & Sour Cucumber Salad with Red Onion

    • Maple-Glazed Brussels Sprouts with Bacon

    • Succotash Quinoa with Cucumber, Sundried Tomato, Red Onion, and Feta

    • Arugula Salad with Gorgonzola, Seasonal Fruit, and Walnut Vinaigrette

    • Baked Polenta with Parmesan and Herbs

    • Sautéed Haricots Verts with Mushrooms

    • Granny Smith Apple Salad with Baby Greens, Gorgonzola,

    • Dried Cherries and Apple Cider Vinaigrette

     

    MEAT + POULTRY + SEAFOOD

    • Ham Biscuits with Whole Grain Mustard

    • Mini Eastern NC Pulled Pork BBQ Sandwiches with Summer Slaw

    • Bacon-Wrapped Scallops

    • Mini Beef Tenderloin Sandwiches with Horseradish Sauce and Micro Greens

    • Lamb Lollipops with Mint Jelly
      Mini Chicken and Waffles Drizzled with Honey

    • Jamaican Jerk Chicken Skewers

    • Chicken Salad Tartlets

    • Caramelized Onion, Prosciutto, Apple, and Gruyère Tartlets

    • Mini Crab Cakes with Red Pepper Aioli

    • Braised NC Shrimp with Lemon, Garlic, and Basil

    • Crab-Stuffed Mushrooms

    • NC Shrimp and Grits Cups with Mushrooms, Bacon, and Shallots​

  •  

     

    APPETIZERS – CHOOSE 3

    • ​​Eastern NC Deviled Eggs

    • Fried Green Tomatoes with Chipotle Pimento Cheese

    • ​Ham Biscuits with Whole Grain Mustard

    • ​Mini Pimento Cheese Sandwiches with Pickle

    • ​Braised NC Shrimp finished with Lemon, Garlic, and Basil

    • ​Deep Fried Catfish finished with Spicy Remoulade

    ​​

    ENTREES

    • Beau’s Slow-Cooked Eastern NC Pulled Pork BBQ

      • Served with a Vinegar and Red Pepper Sauce​​

    • Fried Chicken with Rosemary Gravy ~ add $3/per guest

      • Served with Peppercorn Corn Bread with Honey Butter 

    ​​

    SIDES – CHOOSE 3

    • Sweet & Sour Cucumber Salad with Red Onion

    • Summer Slaw

    • Sautéed Green Beans

    • Slow Cooked Collard Greens

    • Tomato Pie 

    • Squash and Zucchini Casserole

    • Baked Beans with Granny Smith Apples

    • Succotash

    • Cheesy Mac ’n Cheese

    • Red Potato Salad with Fresh Dill

    • ​Granny Smith Apple Salad with Baby Greens, Gorgonzola, Dried Cherries, Walnuts, and Apple Cider Vinaigrette

  • SALADS

    • Arugula Salad with Gorgonzola, Seasonal Fruit, and Walnut Vinaigrette

    • Tomato and Cucumber Salad

    • Sliced Heirloom Tomatoes with Mozzarella finished with Basil Pesto
      Farmer’s Market Salad​

    • Granny Smith Apple Salad with Baby Greens, Gorgonzola, Dried Cherries, Walnuts, and Apple Cider Vinaigrette

    ​​

    VEGETABLES

    • Tomato Pie Sautéed Haricots Verts with Mushrooms

    • Vegetable Ratatouille

    • Roasted Asparagus with Lemon and Shaved Parmesan Sautéed Squash and Zucchini with Basil and Shaved Parmesan Succotash

    • Herbed Roasted Brussels Sprouts

    • Red Wine Braised Red Cabbage

    • Maple-Glazed Brussels Sprouts with Bacon

    ​​

    STARCHES

    • Baked Polenta with Parmesan and Herbs

    • Quinoa with Cucumber, Sundried Tomato, Red Onion, and Feta

    • Rosemary Roasted Red Potatoes

    • Cheesy Mac ’n Cheese

    • Roasted Garlic Mashed Potatoes

    • Rosemary Roasted Root Vegetables

    • Sweet Potato Au Gratin

    • Vegetable Risotto

    • Red Potato Salad with Fresh Dill

Sign up for weekly menus and save $5 off your first Beau to Go order!

  • ​

    ​

    SALADS

    • Arugula Salad with Gorgonzola, Seasonal Fruit, and Walnut Vinaigrette

    • Tomato and Cucumber Salad

    • Sliced Heirloom Tomatoes with Mozzarella finished with Basil Pesto
      Farmer’s Market Salad​

    • Granny Smith Apple Salad with Baby Greens, Gorgonzola, Dried Cherries, Walnuts, and Apple Cider Vinaigrette

    ​​

    VEGETABLES

    • Tomato Pie Sautéed Haricots Verts with Mushrooms

    • Vegetable Ratatouille

    • Roasted Asparagus with Lemon and Shaved Parmesan Sautéed Squash and Zucchini with Basil and Shaved Parmesan Succotash

    • Herbed Roasted Brussels Sprouts

    • Red Wine Braised Red Cabbage

    • Maple-Glazed Brussels Sprouts with Bacon

    ​​

    STARCHES

    • Baked Polenta with Parmesan and Herbs

    • Quinoa with Cucumber, Sundried Tomato, Red Onion, and Feta

    • Rosemary Roasted Red Potatoes

    • Cheesy Mac ’n Cheese

    • Roasted Garlic Mashed Potatoes

    • Rosemary Roasted Root Vegetables

    • Sweet Potato Au Gratin

    • Vegetable Risotto

    • Red Potato Salad with Fresh Dill

  • ​

    ​

    CROSTINI

    • Shaved Apple Pear Crostini with Brie, Honey, Pomegranate Seeds, and Walnut Dust

    • Eastern NC Pulled Pork BBQ Crostini with Summer Slaw

    • Wild Mushroom Sauté with Herbed Goat Cheese on Crostini

    • BBQ Shrimp BLT Crostini

    • Pickled Beet, Orange, and Fennel Bruschetta on Herbed Goat Cheese Crostini

    • Wild Mushroom Sauté on Herbed Goat Cheese Crostini

    • Ricotta with Crispy Kale and Mushrooms on Toast Points

    ​​

    VEGETARIAN + VEGAN

    • Heirloom Tomato Bruschetta with Red Onion, Basil, and Shaved Parmesan

    • Fried Green Tomatoes with Chipotle Pimento Cheese

    • Eastern NC Deviled Eggs

    • Blueberry and Brie Tartlets drizzled with Honey

    • Sweet Pea and Mint Purée with Rice Crackers (vegan)

    • Sweet Potato Rounds with Avocado Salad (vegan)

    • Goat Cheese Stuffed Figs with Balsamic Reduction 

    • Cauliflower “Wings” with Buffalo Sauce and Blue Cheese Drizzle

    • Sweet Potato Rounds with Goat Cheese, Cranberry, Apple, and Pecans

    ​​

    SEAFOOD

    • Mini Crab Cakes with Red Pepper Aioli

    • Braised NC Shrimp with Lemon, Garlic, and Basil

    • Crab-Stuffed Mushrooms

    • NC Shrimp and Grits Cups with Mushrooms, Bacon, and Shallots

    • House Smoked Salmon with Dill Cream Cheese on Cucumber Rounds

    • Crab and Avocado Salad Served in Blue Corn Tortilla Cups

    • Mini Crab Cakes with Red Pepper Aioli

    • Braised NC Shrimp with Lemon, Garlic, and Basil

    • Bacon-Wrapped Scallops

    • BBQ Shrimp BLT Crostini

    ​​

    MEAT + POULTRY

    • Cucumber and Prosciutto Crostini with Fresh Dill Cream Cheese on Pumpernickel Toast Points

    • Eastern NC Pulled Pork BBQ Crostini with Summer Slaw

    • Lamb Lollipops with Mint Jelly Mini Chicken and Waffles Drizzled with Honey

    • Ham Biscuits with Whole Grain Mustard

    • Mini Beef Tenderloin Sandwiches with Horseradish Sauce and Micro Greens

    • Jamaican Jerk Chicken Skewers Chicken Salad Tartlets, Caramelized Onion, Prosciutto, Apple, and Gruyère Tartlets

    ​

  • ​

    ​

    CROSTINI + CHIPS + CRACKERS

    • Cucumber and Prosciutto with Fresh Dill Cream Cheese on Pumpernickel Toast Points

    • Wild Mushroom Sauté with Herbed Goat Cheese on Crostini 

    • Grilled Peach Crostini with Herbed Goat Cheese, Arugula, and Balsamic Glaze

    • Blueberry and Brie Tartlets

    • Pickled Beet, Orange, and Fennel Bruschetta on Herbed Goat Cheese

    • Sweet Pea and Mint Purée with Rice Crackers

    • Honey-Rosemary Cherries on Gorgonzola Crostini

    • Sweet Potato Rounds with Avocado Salad

    • Eastern NC Pulled Pork BBQ Crostini with Summer Slaw

    • Shaved Apple Pear Crostini with Brie, Honey-Dried Cranberries, and Walnut Dust

    • Sweet Potato Rounds with Goat Cheese, Cranberry, Apple, and Pecans

    • Bacon Ricotta Crostini with Fig Jam

     

    VEGETABLES + STARCHES​

    • Grilled Vegetable Skewers

    • Sautéed Squash and Zucchini with Shaved Parmesan and Basil

    • Sweet & Sour Cucumber Salad with Red Onion

    • Maple-Glazed Brussels Sprouts with Bacon

    • Succotash Quinoa with Cucumber, Sundried Tomato, Red Onion, and Feta

    • Arugula Salad with Gorgonzola, Seasonal Fruit, and Walnut Vinaigrette

    • Baked Polenta with Parmesan and Herbs

    • Sautéed Haricots Verts with Mushrooms

    • Granny Smith Apple Salad with Baby Greens, Gorgonzola,

    • Dried Cherries and Apple Cider Vinaigrette

     

    MEAT + POULTRY + SEAFOOD

    • Ham Biscuits with Whole Grain Mustard

    • Mini Eastern NC Pulled Pork BBQ Sandwiches with Summer Slaw

    • Bacon-Wrapped Scallops

    • Mini Beef Tenderloin Sandwiches with Horseradish Sauce and Micro Greens

    • Lamb Lollipops with Mint Jelly
      Mini Chicken and Waffles Drizzled with Honey

    • Jamaican Jerk Chicken Skewers

    • Chicken Salad Tartlets

    • Caramelized Onion, Prosciutto, Apple, and Gruyère Tartlets

    • Mini Crab Cakes with Red Pepper Aioli

    • Braised NC Shrimp with Lemon, Garlic, and Basil

    • Crab-Stuffed Mushrooms

    • NC Shrimp and Grits Cups with Mushrooms, Bacon, and Shallots​

  • ​

    ​

    MEAT

    • Herb-Crusted Leg of Lamb with Mint Yogurt and Salsa Verde

    • Stuffed Pork Loin with Goat Cheese, Red Peppers, and Pine Nuts

    • Grilled Beef Tenderloin with Choice of:

      • Chimichurri

      • Gorgonzola Sauce

      • Wild Mushroom Jus,

      • Demi-Glace

    • Coriander and Chili-Encrusted Pork Loin with Caramelized Onions

    • Tequila and Lime Grilled Flank Steak with Cilantro

    • Herb-Crusted Leg of Lamb with Mint Yogurt and Salsa Verde

    • Stuffed Pork Loin with Goat Cheese, Red Peppers, and Pine Nuts

    • Braised Short Ribs with Demi-Glace

    ​​

    POULTRY

    • Chicken Piccata

    • Seared Duck Breast with Mango Chutney

    • Fried Buttermilk Pecan Chicken with Rosemary Gravy

    • Lemon Pepper Chicken with Lemon-Parmesan Cream Sauce Apple Brandy Chicken

    • BBQ Chicken

    • Herb-Grilled Chicken Quarters

    ​​

    SEAFOOD

    • Grilled Mahi with Mango Chutney

    • Lime-Baked Salmon with Roasted Red Pepper Sauce

    • Shrimp Scampi with Angel Hair Pasta

    • NC Shrimp & Grits with Bacon, Mushrooms, and Shallots

    • Flounder Florentine with Pineapple Chutney

    • Spice-Rubbed Grilled Grouper with Lemon and Herbs

    • Grilled Salmon with Dijon Cream Sauce

    • NC Shrimp & Grits with Bacon, Mushrooms, and Shallots

    • Flounder Florentine with Parmesan and Spinach

    • Grilled Mahi with Choice of:

      • Poblano Pesto

      • Mango Chutney

    ​​

    VEGETARIAN + VEGAN

    • Butternut Squash Ravioli with Sage Pecan Pesto

    • Stuffed Peppers with Feta, Spanish Rice, and Scallions

    • Chicken-Fried Tempeh with Rosemary Gravy

    • Butternut Squash Ravioli with Rosemary Infused Cream

    •  Spinach and Artichoke Stuffed Portabello Mushroom

    • Vegetable Ratatouille (vegan)

    • Balsamic Grilled Portabello Mushroom with House-Made Marinara Sauce and Wilted Spinach

    •  Pistachio-Encrusted Eggplant with Sundried Tomato ​and Red Pepper Sauce (vegan)

  •  

     

    APPETIZERS – CHOOSE 3

    • ​​Eastern NC Deviled Eggs

    • Fried Green Tomatoes with Chipotle Pimento Cheese

    • ​Ham Biscuits with Whole Grain Mustard

    • ​Mini Pimento Cheese Sandwiches with Pickle

    • ​Braised NC Shrimp finished with Lemon, Garlic, and Basil

    • ​Deep Fried Catfish finished with Spicy Remoulade

    ​​

    ENTREES

    • Beau’s Slow-Cooked Eastern NC Pulled Pork BBQ

      • Served with a Vinegar and Red Pepper Sauce​​

    • Fried Chicken with Rosemary Gravy ~ add $3/per guest

      • Served with Peppercorn Corn Bread with Honey Butter 

    ​​

    SIDES – CHOOSE 3

    • Sweet & Sour Cucumber Salad with Red Onion

    • Summer Slaw

    • Sautéed Green Beans

    • Slow Cooked Collard Greens

    • Tomato Pie 

    • Squash and Zucchini Casserole

    • Baked Beans with Granny Smith Apples

    • Succotash

    • Cheesy Mac ’n Cheese

    • Red Potato Salad with Fresh Dill

    • ​Granny Smith Apple Salad with Baby Greens, Gorgonzola, Dried Cherries, Walnuts, and Apple Cider Vinaigrette

Seasonal Menus

“The food quite literally stole the show. It was by far the most talked about part of our whole wedding. It is that good.”

Menus

Carolina Cuisine with a California Twist – this was our original “tagline” because Beau’s love was his Eastern NC roots. From there, he first made his way to the Chapel Hill food and restaurant scene, then out to California to expand his culinary skills in the catering world. This is where he learned to love the clean taste of fewer and fresher ingredients that allow the food to truly shine.

 

We can do specialty menus but have included samples of our seasonal menus. They incorporate vegetarian, vegan, and gluten-free options, Beau Catering specialties, guest favorites, and menu items that serve well for large events. They hold the ability to incorporate local producers and ingredients and highlight the cornerstone of Beau Catering – simple, fresh, and flavorful. Enjoy!  

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