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Perfection is our main course.
PO Box 603, Fletcher, NC 28732
www.ChefMichaelsCatering.com
828-691-5711
Plated Dinners
Wedding Menus 20
Build your own Menu and Price

Minimum of a 2-course menu is required (soup/salad & entrée, or appetizer & entrée)
All menus include freshly baked bread and whipped butter (except focaccia)
All menus include sweet iced tea served with dinner service.
Choose four (4) hors d’oeuvres from the following list. . . . . . . . . . 8.50 per person
*butler passed for one hour
Asiago Polenta Cakes, Red Pepper Chutney
Miniature Beef Wellington
Signature Blue Cheese & Walnut Spread on
Crostini
Mushrooms stuffed with Gorgonzola & Apples
Smoked Salmon Mousse with Horseradish,
Red Onion & Dill, on Crostini
Braised Beef & Brie Strudel with
Pommery Mustard
Black-eyed Pea Cakes, Scallions & Sour Cream
Phyllo Beggars Purse, BBQ Chicken Confit
Pork & Shrimp Spring Rolls
Traditional Shrimp Cocktail
Grilled Seafood Ballotine with Roasted Tomato Coulis
Bruschetta with Roasted Peppers
Calamata Olive Tapenade with Asiago on
Foccacia Crostini
Choose one (1) soup or salad from the following list. . . . . . . . . . .4.00 per person
Crab Bisque finished with Sherri
Caesar Salad with Lobster & Sweet Corn
Cream of Asparagus Soup
Fresh Mozzarella and Sliced Tomatoes with
Baby Spinach, Sugared Pecans, Mandarin
Balsamic Vinegar, Olive Oil, Basil & Fresh
with Lemon-Basil Vinaigrette
Pepper
Oranges
Cracked
Mixed Greens with Dried Fruits, Toasted
Wedge of Iceberg, Julienne Vegetables
Almonds & Mango-Cilantro Vinaigrette
and Creamy Blue Cheese
Choose one (1) appetizer from the following list . . . . . .. . . . .4.75 per person
Pan-seared Sea Scallops served over
Portabella Carpaccio with Mixed Greens,
Toasted Pistachios & Sesame Vinaigrette
(add $3.00 per person)
Wild Mushroom, Spinach & Grilled
Tomato Napoleon
White Wine-Fennel Cream
Shredded Chicken with Red Currant Barbecue
Sauce served on Polenta Cake
Traditional
Shrimp Creole served in a Martini
Glass with Mini Corn Muffins
Spinach
and Gorgonzola Ravioli with
Roasted Garlic Chive Cream
All menu prices are per guest and are subject to applicable service fees and sales tax.
©2015 Chef Michael McKnight. All rights reserved.
Plated Dinners (cont)
Wedding Menus 20
Choose your entrée(s)
Chicken Breast stuffed with Spinach & Artichokes
served with Parmesan-Basil Polenta, Roasted Pepper Coulis and Seasonal Vegetables
19.00 dollars
Grilled Marinated London Broil with Mushroom Ragout
served with Herb Mashed Potatoes and Grilled Vegetables of the Season
26.00 dollars
Pan-seared Filet of Salmon with Lemon-Dill Butter Sauce
served with Garlic Roasted Red Potatoes and Seasonal Vegetable
24.00 dollars
Pecan-crusted Trout with Bourbon-Shallot Butter
served with Wild Rice Pilaf and Seasonal Vegetables
22.00 dollars
Tender Braised Beef Brisket with a Rich Beef Broth
served with Creamy Polenta and Vegetables of the Season
22.00 dollars
Hickory-smoked Pork Tenderloin with Apple Cider-Thyme Reduction
served with Whipped Sweet Potatoes and Vegetables of the Season
19.00 dollars
Pan-seared Breast of Chicken and Lump Crab Cake with Green Onion Cream
served with Basmati Rice and Haricots Verts
30.00 dollars
Grilled Filet Mignon & Sautéed Jumbo Shrimp
served with Wild Mushroom Risotto, Roasted Garlic Flan, Asparagus and Baby Carrots
35.00 dollars
Garlic & Horseradish Roasted Beef Tenderloin Medallions
served with Scalloped Potatoes, Marinated Grilled Vegetables & a Veal Reduction
32.00 dollars
Choose one of the following options for your cake service:
Tuxedo Strawberries
Fruit Coulis-painted plate
Chocolate Letters
. . . . . . . . . . . . . . . . . . . . . . 2.00 per person
. . . . . . . . . . . . . . . . . . . . . . 2.00 per person
. . . . . . . . . . . . . . . . . . . . . . 2.50 per person
All menu prices are per guest and are subject to applicable service fees and sales tax.
©2015 Chef Michael McKnight. All rights reserved.
Buffet Dinners
Wedding Menus 20
Build your own Menu and Price

Buffet Menu must include Salads, Entrées and Side Dishes
All menus include freshly baked bread and whipped butter (except focaccia)
All menus include sweet tea served with dinner service
Choose four (4) hors d’oeuvres below. . . . . . . . . . . . . 8.50 per person
butler passed for one hour
*
Asiago Polenta Cakes, Red Pepper Chutney
Miniature Beef Wellington
Signature Blue Cheese & Walnut Spread on Crostini
Mushrooms stuffed with Gorgonzola & Apples
Smoked Salmon Mousse with Horseradish,
Red Onion & Dill, on Crostini
Braised Beef & Brie Strudel with Pommery Mustard
Black-eyed Pea Cakes, Scallions & Sour Cream
Phyllo Beggars Purse of BBQ Chicken Confit
Pork & Shrimp Spring Rolls
Traditional Shrimp Cocktail
Grilled Seafood Ballotine with Roasted Tomato Coulis
Bruschetta with Roasted Peppers
Calamata Olive Tapenade with Asiago on
Focaccia Crostini
Choose two (2) salads below . . . . . . . . . . . 6.50 per person
~ or ~
Choose three (3) salads . . . . . . . . . . . 9.50 per person
Black-eyed Pea Salad
Classic Caesar Salad with Garlic Croutons
Mixed Greens with Garden Vegetables,
Balsamic-marinated Asparagus, Roasted
Creamy Ranch & Vinaigrette Dressings
and Mushrooms
Greek Salad with Feta, Black Olives and Red Onions Peppers
Black Bean & Corn Salad
Artichoke and Tomato Salad with Fresh Basil
Choose two (2) side dishes from the following list . . . . . . . . . . . 7.50 per person
~ or ~
Choose three (3) side dishes. . . . . . . . . . . 10.00 per person
Medley of Fresh Seasonal Vegetables
sautéed with Garlic & Herbs
Whipped
Gold with Caramelized Onions
RatatouilleYukon
Green Beans
Roasted Red& French
Potatoes with Sea Salt & Herbs
White Bean Vegetable
Cassoulet
Creamy Roasted Pepper Polenta
Marinated & Grilled Summer Squash
Snap Green Beans sautéed with Bacon & Sweet Onion
Sweet Potato Casserole with Brown Sugar,
& Walnut Streusel
Cinnamon
Basmati Rice Pilaf
All menu prices are per guest and are subject to applicable service fees and sales tax.
©2015 Chef Michael McKnight. All rights reserved.
Buffet Dinners
Wedding Menus 20
Build your own Menu and Price

Prices are per guest, replenished for maximum of 1.5 hours
Light Reception: minimum of two (2) hot, two (2) cold and two (2) platters or displays
Heavy Reception: minimum four (4) hot, four (4) cold, two (2) platters or displays, one (1) carving station
Items preceded by – are Chef Michael’s Signature selections
Menu prices do not include beverages (Please see last page for beverage selections)
Hot Selections
Shrimp & Pork Spring Rolls with Thai Peanut Sauce
Barbecue Salmon Skewers
Asian-glazed Chicken Skewers
Wild Mushroom & Chèvre Tartlets
Creamy Spinach & Feta in Phyllo
Celery-Potato Pancake, Apple-Onion Chutney
Eggplant Parmesan Triangles
Mushroom-Polenta Cake, Crème Fraîche and Thyme
Mushroom Caps with Roasted Walnuts & Blue Cheese
Black-eyed Pea Cakes
Mushroom stuffed with Sausage & Apples
Chicken Parmesan Roulades
BBQ Pork Profiteroles with Red Cabbage Slaw
Meatballs in Sweet & Sour Sauce
Miniature Savory Quiche
Double-stuffed Baby Bliss Potatoes
3.00 per guest
Maple-glazed Duck Breast on Sweet Potato Cake
Asian Steak Roll with Miso Glaze
Saffron-Risotto Cake with Shiitake & Grilled Fennel
Braised Beef & Roasted Vegetable Strudel
Butternut Squash, Apple & Brie Soup Jiggers
Chorizo-Asparagus Soufflé
Mushrooms stuffed with Prosciutto, Swiss & Herbs
Individual Beef Wellington
Lump Crab Cakes with Citrus Aïoli
Grilled Seafood Ballotine with Soy Dipping Sauce
Pan-seared Scallop with Roasted Tomato Coulis
Chef Michael’s Signature Oysters Rockefeller
Grilled Baby Lamb Chops with Mint Pesto
Mashed Potato Martinis
Beggar’s Purse of Chicken with Red Current BBQ
4.00 per guest
Cold Selections
Smoked Salmon, Shallot Cream Cheese
onCucumberRound
Shrimp
Corn Salad in Phyllo Cup
Smoked&Trout
Belgian Endive Petals with Lemon Zest
Roasted Duck &inMango
Salad in Wonton Cup
Chicken-Dill Salad Profiteroles
Cherry Tomatoes filled with Herbed Cream Cheese
Eggplant, Tomato, Chèvre & Basil filled Bouchée
Traditional Bruschetta
Olive Tapenade on Goat Cheese Crostini
3.00 per guest
Smoked Trout on Potato Gaufrette with Dill
Melon-Gazpacho Shooter with Crispy Proscuitto
Vegetable Sushi Roll, Pickled Ginger & Wasabi
Petite Smoked Trout Taco with
Cream, Roasted Peppers & Sprouts
Dill-Horseradish
Sun-dried Tomato & Chèvre on Crostini
Lobster-Mango Salad in Sesame Wonton Spoon
Scallop Ceviche Martinis with Blue Corn Tortilla
Seared Tuna with Wasabi Cream on Wonton
Individual Shrimp Cocktail
4.00 per guest
All menu prices are per guest and are subject to applicable service fees and sales tax.
©2015 Chef Michael McKnight. All rights reserved.
Hors d’oeuvre Receptions
Wedding Menus 20
Reception Platters & Display Selections
2.00
Cucumber-Tomatillo Salsa with Tortilla Chips
Roasted Garlic Hummus with Pita
Sun-dried Tomato & Chèvre Spread with Crostini
Bleu Cheese & Roasted Walnut Spread with Celery
Sticks and Carrots
3.00
Seasonal Fresh Fruit with Honey-Yogurt Dip
Balsamic-marinated Vegetables
Domestic Cheeses served with Fancy Crackers
Brie in Puff Pastry with Dried Fruit
Lobster & Brie Spread with Toast Points
4.00
International Cheeses & Spreads garnished with
Fresh Berries, Grapes and Nuts, served with
Fancy Crackers and Toasted Baguette
Smoked Salmon with Cream Cheese,
Shaved Red Onion,Capers and Bagels
2.50
Seasonal Vegetable Crudité with Garlic-Herb Dip
Spinach-Artichoke Dip with Crostini
Shrimp & Cheddar Dip with Fancy Crackers
Smoked Trout Dip with Salt Crackers
Smoked Salmon Spread with Bagel Chips
Carved Meats &Attended Stations
3.50
Roasted or Smoked Turkey Breast
with Herb Mayonnaise, Cranberry-Orange Chutney
and Rolls
Honey-roasted Ham with Sweet Mustard,
Spicy Mustard, Herb Mayonnaise and Rolls
5.00
Roast Prime Rib of Beef with Horseradish Cream,
Beef Jus and Rolls
Maple-Soy Marinated Grilled Side of Salmon with
Bourbon Butter Sauce
6.00
Roast Beef Tenderloin with Caramelized Onions,
Horseradish Cream, Béarnaise Sauce and Rolls
Sushi
rolled by Chef in front of your guests
StuffedStation,
Pork Tenderloin with Sausage & Dried Fruits
4.50
Roasted Top Round of Beef with Horseradish Cream,
Beef Jus and Rolls
Maple-glazed Pork Tenderloin with Golden Pineapple
Salsa, Spicy Mustard and Rolls
Mashed Potato Martini Station
Yukon Gold Mashed Potatoes served in a Martini
Glass with Assorted Toppings
served with Apple Cider Thyme Reduction
Desserts
2.25
Hazelnut Caramel Cream Puffs
Assorted Cheesecake Bites
Lemon Meringue Tartlets with Candied Citrus Zest
Raspberry Cream Profiteroles
Chocolate Mousse Éclairs
Lemon Shortbread Bars
3.50
Assorted Chocolate Truffles
Miniature Opera Cakes
* Flourless Chocolate Tortes
Maple-Pecan Pie Tartlets with Bourbon Cream
Apple-Cinnamon Strudel with Caramel Sauce
Chocolate-dipped Strawberries
Fresh Fruit Kabobs with Chocolate Dipping Sauce
All menu prices are per guest and are subject to applicable service fees and sales tax.
©2015 Chef Michael McKnight. All rights reserved.
Additional Information
Service
Wedding Menus 20
Prices do not include service charge, service staff or rental equipment. Service estimates will include a
minimum of two (2) hours setup time and one (1) hour breakdown. Actual service costs may be higher.
Service staff is charged by the hour at the following rates:
Chef Michael
$35.00 each per hour
Service Captain (required)
$25.00 each per hour
Bartender (1 per 75 guests)
$20.00 each per hour
Carver or Station Attendant $75.00 per station, flat fee
Wait staff
$20.00 each per hour
· Plated Dinner service 1 per 16 guests
· Buffet Dinner service 1 per 24 guests
· Hors d’oeuvre Reception 1 per 30 guests
Rentals
Chef Michael’s Catering can provide you a full compliment of tables, chairs, china, glassware, silverware,
specialty linens, and many more unique event accessories. Prices vary depending on your style and taste; we
will gladly provide a proposal upon request.
Delivery Charges
Additional fees may apply depending on the location of your event, setup, style, complexity, accessibility and
distance from our facility. Chef Michael’s Catering reserves the right to inspect the off premise location prior
to issuing a contract.
Beverages
Chef Michael does not possess ALE permits, and reserves the right to refuse alcohol service at its sole discretion. Chef
Michael McKnight, nor his agents or employees shall be responsible for any damages or injuries to persons or property
resulting from the consumption of alcoholic beverages by Client, or by Client’s guests or agents, and Client agrees to
indemnify Michael McKnight against any costs or claims against them arising out of or related to such injuries or
damages, including reasonable attorneys’ fees. Any third party fees associated with the service of alcoholic
beverages will be passed to the client.
Food
Chef Michael’s Catering prides itself on providing the high quality recipes and consistent guest experiences. We
therefore ask that all food be prepared and supplied for your event by us. Michael McKnight is known for his
use of the freshest available ingredients and creative presentations. All items including hors d’oeuvres and
desserts are made by hand from scratch. Should you or a guest have special dietary needs or restrictions, just
let us know, and we’ll be happy to accommodate you. In accordance with the NC Dept. of Environment &
Natural Resources, all food and beverages must be consumed on the premises, and any remaining food on
display must be disposed of.
All menu prices are per guest and are subject to applicable service fees and sales tax.
©2015 Chef Michael McKnight. All rights reserved.