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  • VEGETARIAN & VEGAN

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

    • Wild Mushroom Sauté with Herbed Goat Cheese on Crostini

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

    • Fried Green Tomatoes with Chipotle Pimento Cheese

    • Blueberry and Brie Tartlets drizzled with Honey

    • Sweet Potato Rounds with Avocado Salad (vegan)

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

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

    • Caprese Bites with Pesto and Balsamic

    • Fried Pimento Cheese Bites with Pepper Jelly

    • Herbed Goat Cheese Stuffed Sweet Peppers

    • Sweet Potato Fry Cups with a Cilantro Lime Aioli

    • Tomato Soup Shooters with Mini Grilled Cheese

    • Beau's Deviled Eggs

    • Goat Cheese Stuffed Figs with Balsamic Reduction (Sept/Oct Only)

    • Cauliflower "Wings" with Buffalo Sauce and Blue Cheese Drizzle

    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

    • Bacon-Wrapped Scallops

    • BBQ Shrimp BLT Crostini

    • Housemade Potato Chips with Smoked Salmon, Capers, and Creme Fraiche

    • House Smoked Salmon with Dill Cream Cheese on Cucumber Rounds

    • Crab & Avocado Salad served in Blue Corn Tortilla Cups

    MEAT & POULTRY

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

    • Eastern NC Pulled Pork BBQ Crostini with Summer Slaw

    • Ham Biscuits with Whole Grain Mustard

    • Mini Beef Tenderloin Sandwiches with Horseradish Sauce

    • Caramelized Onion, Prosciuttio, Apple, and Gruyère Tartlets

    • Mini Chicken and Waffles drizzled with Honey

    • Mini Twice Baked Potatoes with Bacon, Chives, Cheddar, and Sour Cream

    • BLT on Cornbread Crostini

    • Short Rib Crostini with Shaved Feta and Sour Cherry Preserves

    • Rosemary Lemon Lamb Lollipops

    • Mini Eastern NC Pulled Pork Sliders with Summer Slaw

    • Buffalo Chicken Shooters with Blue Cheese or Ranch and Carrot and Celery Sticks

    • Smoked Duck with Pickled Jalapeños, wrapped in Bacon and tossed in Pepper Jelly

    • Bacon Cheeseburger Sliders with Pickles and Burger Sauce

    • Sweet Potato Biscuits with Prosciutto de Parma and Thyme Butter

    • Chicken Salad Tartlets

    • Rosemary Lemon Lamb Lollipops

  • MEAT

    • Herb-Crusted Leg of Lamb

    • 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

    • Chili-Crusted Pork Loin with Caramelized Onions

    • Braised Short Ribs with Demi-Glace

    • Tequila & Lime Grilled Flank Steak with Cilantro

    • Grilled Chimichurri Flank Steak

    • Grilled Teres Major Steak with Choice of:

      • Roasted Garlic & Parmesan Crust

      • Lemon, Rosemary, and Thyme Butter

      • Chimichurri

    POULTRY

    • Chicken Piccata

    • Seared Duck Breast with Mango Chutney

    • Fried Buttermilk Pecan Chicken with Rosemary Gravy

    • Grilled Lemon Pepper Chicken

    • BBQ Chicken

    • Herb-Grilled Chicken Quarters

    SEAFOOD

    • Lime-Baked Salmon with Roasted Red Pepper Sauce

    • Shrimp Scampi with Angel Hair Pasta

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

    • Spice-Rubbed Grilled Grouper with Lemon and Herbs

    • Grilled Salmon with Dijon Cream Sauce

    • Grilled Mahi with Choice of:

      • Poblano Pesto

      • Mango Chutney

    VEGETARIAN & VEGAN

    • Butternut Squash Ravioli with Choice of: 

      • Rosemary Infused Cream​

      • Sage Pecan Pesto

    • Spinach and Artichoke Stuffed Portabello Mushroom

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

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

  • SALADS

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

    • Caesar Salad with Rosemary Garlic Croutons, Shaved Parmesan & Housemade Creamy Caesar

    • Honey Roasted Pear Salad with Baby Greens, Gorgonzola, Dried Cherries, Walnuts, and Balsamic Vinaigrette

    • Caprese Salad with Arugula, Heirloom Tomatoes, Fresh Mozzarella, Basil & Balsamic Glaze​

    • Garden Salad with Shaved Carrots, Heirloom Grape Tomatoes, Cucumbers, Rosemary Garlic Croutons and your choice of: 

      • Balsamic Vinaigrette​

      • Buttermilk Ranch Dressing

    VEGETABLES

    • Sautéed Green Beans with Mushrooms

    • Vegetable Ratatouille

    • Maple-Glazed Brussels Sprouts with Bacon

    • Grilled Asparagus with Lemon Zest & Garlic

    • Red Wine Braised Red Cabbage

    • Sautéed Squash & Zucchini with Basil

    • Roasted Broccoli with Garlic

    • Herbed Roasted Brussel Sprouts

    • Red Wine Braised Red Cabbage

    • Sautéed Haricots Verts with Mushrooms

    • Sliced Heirloom Tomatoes with Mozzarella, finished with Basil Pesto (Summer Only)

    STARCHES

    • Baked Polenta with Parmesan and Herbs

    • Roasted Root Vegetables

    • Sweet Potato Au Gratin

    • Cheesy Mac

    • Rosemary Roasted Red Potatoes

    • Vegetable Risotto

    • Golden Garlic Mashed Potatoes

    • Red Bliss Potato Salad with Fresh Dill

  • VEGETARIAN & VEGAN

    • Wild Mushroom Sauté with Herbed Goat Cheese on Crostini 

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

    • Blueberry and Brie Tartlets

    • Sweet Potato Rounds with Avocado Salad

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

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

    • Fried Green Tomato with Pimento Cheese

    • Caprese Bites with Pesto and Balsamic

    • Fried Pimento Cheese Bites with Red Pepper Jelly

    • Herbed Goat Cheese Stuffed Sweet Peppers

    • Heirloom Tomato Bruschetta Crostini with Basil and Parmesan

    • Grilled Vegetable Skewers

    • Beau's Deviled Eggs

    • Goat Cheese Stuffed Figs with Balsamic Reduction (Sept/Oct Only)

    SEAFOOD

    • Bacon-Wrapped Scallops

    • Mini Crab Cakes with Red Pepper Aioli

    • Braised NC Shrimp with Lemon, Garlic, and Basil

    • Crab-Stuffed Mushrooms

    • BBQ Shrimp BLT Crostini

    • Housemade Potato Chips with Smoked Salmon, Capers, and Creme Fraiche

    • House Smoked Salmon with Dill Cream Cheese on Cucumber Rounds

    • Crab & Avocado Salad served in Blue Corn Tortilla Chips

    MEAT & POULTRY

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

    • Eastern NC Pulled Pork BBQ Crostini with Summer Slaw

    • Ham Biscuits with Whole Grain Mustard

    • Mini Beef Tenderloin Sandwiches with Horseradish Sauce

    • Mini Chicken and Waffles Drizzled with Honey

    • Chicken Salad Tartlets

    • Caramelized Onion, Prosciutto, Apple, and Gruyère Tartlets

    • Mini Twice Baked Potatoes with Bacon, Chives, Cheddar & Sour Cream

    • BLT Cornbread Crostini

    • Sweet Potato Biscuits with Prosciutto de Parma and Thyme Butter

    • Short Rib Crostini with Shaved Feta & Sour Cherry Preserves

    • Bacon Cheeseburger Sliders with Pickles and Burger Sauce

    • Smoked Duck with Pickled Jalapeños, wrapped in Bacon and tossed in Red Pepper Jelly

  • EASTERN NC BBQ WITH SUMMER SLAW

    SELECT ANY TWO APPETIZERS: 

    • Beau's Deviled Eggs

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

    • Ham Biscuits with Whole Grain Mustard

    • Mini Pimento Cheese Biscuits with Pickle

     

    SELECT ANY FOUR SIDES: 

    • Beau's Down East Collards

    • Cheesy Mac

    • Cornbread

    • Garden Salad with Rosemary Croutons

    • Granny Smith Apple Baked Beans

    • Mixed Greens Salad with Seasonal Fruit

    • Red Bliss Potato Salad with Dill

    • Sautéed Green Beans

    • Sautéed Squash & Zucchini

    • Succotash

    • Sweet & Sour Cucumber Salad with Red Onion

    ADD FRIED CHICKEN WITH ROSEMARY GRAVY TO ANY PACKAGE!

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  • 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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