At 28806 catering we understand the importance of food at your social gathering. We will keep your guests happy, with a variety of delicious dishes, ready for them as they reach out their hands. Please see our creative selections of Hors d'Oeuvres. For custom menus view, Brunch Buffet - Plated Dinner - Buffet Dinner - Local/Organic Buffet - Vegetarian Wedding.
offerings include both hot and cold items, and are an easy option for pick up and self-set up, so you can host, not cook.
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- Skewered Chicken Satay
- Crispy Chicken and Cashew Spring Roll with Ponzu Sauce
- Chicken and Apple Turnover
- Pecan Crusted Chicken Tenders with Apricot Horseradish Jam
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- Orange Hazelnut Chicken Salad in Puff Pastry Shell
- Grilled Chicken Bruschetta with Sour Apple and Almond Relish
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- Carolina Blue Claw Crab Cake with Cilantro Lime Aioli
- Salmon and Scallion Potato Cake with Dill and Caper Crème Fraiche
- Thai Coconut Shrimp with Mango Cilantro Jam
- Sesame Crusted Shrimp with Orange Miso Aioli
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- House Cured Wild Salmon Crostini
- Cucumber Rounds with Smoked Pecan Trout Salad
- Plum Barbeque Salmon Sushi
- Shrimp Seviche with Corn Chip
- Classic Shrimp Cocktail with Spicy Horseradish and Lime Cocktail Sauce
- Spicy Crab and Avocado Roll
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- Spanikopita- Spinach, Feta and Pine Nut Pie
- Roasted Vegetable and Herb Stuffed Mushroom
- Mozzarella Stuffed Risotto Balls with Tomato Coulis
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- White Bean Basil Puree with Garlic Crostini
- Cucumber Rounds with Garden Herb Cheese and Mango Relish
- Herb Goat Cheese Stuffed Cherry Tomato
- Caprese Bruschetta
- Kalamata Olive Tapenade with Polenta Crostini
- Cornmeal Blini with Tomato Corn Salsa
- Pizzas
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- Stuffed Red Potato with Smoked Bacon, Spinach and Goat Cheese
- Baby Lamb Chop with Mint Pesto
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- Grilled New Potato with Crispy Pancetta Bacon and Lemon Marscapone Cheese
- Open Face Corned Beef and Rye Canapé with Grainy Mustard and Horseradish Aioli
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options include:
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- House Cured Gravlax with Capers, Red Onions, Cream Cheese, Capers and Garlic Crostini
- Cucumber Rounds with WNC Smoked Trout and Wild Rice Salad
- Organic Mixed Greens Salad
- Quiche - ham & cheese; mushroom & cheese
- Omelet Station
- Egg Strata - artichoke, spinach & cheese; sausage, mushroom & pepper
- Vegetarian Sweet Potato Hash
- Oven Roasted Herbed Red Potatoes
- White Grits with Cheddar and Scallions
- Applewood Smoked Bacon
- Fried Chicken Biscuits with Chipotle Aioli, Tomato Coulis and Buttermilk Coleslaw
- From Scratch Biscuits and White Gravy
- Ham Biscuit with Grainy Mustard Goat Cheese, Apple Chutney and Walnut Sage Aioli
- Fruit Salad: to include Pineapple, Melons, Berries and Grapes- whatever is ripe and tasty
- Organic Yogurt, Granola and Fruit Martinis
- Stuffed French Toast with Peaches and Cream Cheese
- Stuffed Challah French Toast with Fresh Spring Fruit and Cream Cheese with Pure Maple Syrup
- Assorted 28806 Signature Cookies and Bars
- Coffee Service
- Assorted Juices
- Sweet and Unsweetened Teas
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The above list is just a sampling of what we can create for your brunch. Please visit our contact page to get started on your own brunch menu.
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Stuffed New Potatoes with Goat Cheese, Spinach
and Applewood Smoked Bacon
Crispy Cashew Chicken Spring Rolls with Ponzu Dipping Sauce
Grilled Chicken and Almond Empanada with Peach Aioli
Fried Butternut Squash Ravioli with Hendersonville Apple Chutney
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Seared Sweet Georgia Shrimp
with WNC Rabbit Sausage in a White Bean Ragout
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WNC Bibb Lettuce with Crab and Sweet Corn Salad, Avocado, Grilled Ciabatta and Chipotle Lime Vinaigrette
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Pesto Crusted Pacific Halibut with Fennel Mushroom and Tomato Broth. Served with Risotto Fritter and Kale Chiffonade
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Grilled Grass Fed All Natural Beef Tenderloin with Borolo Wine Demi Glace. Served with Potato and Celeriac Croquette and Roasted Fall Squash Medley
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Maple Oat Tartlet with Cardamom Ice Cream, Bourbon Caramel Sauce
and Cinnamon Crème Anglaise
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Carolina Blue Claw Crab Cake with Cilantro Lime Aioli
Cucumber Rounds with Garden Herb Cheese and Mango Relish
Arugula, Roma Tomato and Fontina Pizzas
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Baby Spinach with Pickled Red Onions, Oranges, Chopped Walnuts, Roasted Red Peppers, Avocado and Sherry Vinaigrette
Sesame Marinated Grilled Salmon with a Shitake Soy Emulsion
Titaki Crusted, Lemon Grass Marinated Flank Steak with Orange Miso Aioli and Pickled Cucumber and Red Onion Salad
Oven Roasted New Potatoes with Fresh Rosemary and Garlic
Sautéed Green Bean with Cherry Tomato and Caramelized Onion
Eggplant Napoleon with Ricotta, Mozzarella and Pomodora Sauce
Assorted 28806 Signature Artisan Breads |
Goat Cheese Truffles
Woodland Harvest Mountain Farm Duck and Apple Skewers
with Cranberry Chutney
Chipotle Pumpkin Empanadas
Cauliflower and White Cheddar Soup
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Arugula Salad with Gorgonzola Cheese, Crispy Carrot Threads, Dried Cherries, Pecans and Sweet Tomatillo Vinaigrette
28806 Artisan Baguettes with Garlic, Oregano and Sage Infused Oil
Roasted Elephant Garlic Bulbs
Spinning Spider Creamery Display
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Smoked All Natural Blue Ridge Bison Tenderloin Roulade with Horseradish, Corn and Sesame
Grilled Spring House Meat Pork Loin with Sweet Potato, Apple and Bacon Slaw
Quinoa, Pine Nuts and Raisin Pancakes
Grilled Mountain View Fresh Water Prawns with Lime Mojo and Grainy Mustard Sauces
Kale with White Beans and Country Ham
Indian Squash and Split peas
Acorn Squash Salad with Cilantro, Ginger and Maple Syrup
Beet and Fresh Mozzarella Stacks with Blood Orange Vinaigrette
Bulgur Salad with Currants, Almonds and Red Peppers
Penne and Cheese Bake with Poblano Chiles
Brussel Sprouts with Smoked Paprika, Parsnips and Leeks
New Potatoes Cooked in the Coals with Truffle Oil, Bacon and Thyme
Wild Rice with Appalachian Mushrooms and Spiced Walnuts |
originally created for a vegetarian couple who did not want to alienate their non-vegetarian guests.
Sweet and Savory Spiced Nuts
Seasonal Root Vegetable Chips with Scallion Herb Dip
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Marinated Tempeh,& Red Bean, with Bulgur Wheat and Pomegranate Vinaigrette
Eggplant Rollatini with Corn Bread Stuffing
Fried Green Tomato with Pecan Cayenne Aioli
Baked Spaghetti Squash with Gruyere Cheese and Parsley
Pumpkin Ravioli with a Sage & Parmesan Cream
Roasted Broccoli with Crispy Tofu and Toasted Hazelnuts
Sweet Potato and Apple Scallion Pancakes with Cinnamon Crème Fraiche
Stuffed Cabbage with Wild Rice Roasted Portobello and Dried Cherries
Frisse and Arrugula Salad with Grilled Granny Smith Apples, Toasted Pumpkin Seeds, Roasted Red Peppers, Gorgonzola Cheese and Maple Dijon Vinaigrette
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Skillet Roasted Red Skin Potato
Creamy Morgan Mills Country Grits
Accompaniments: Roasted Tomato and Herb Gravy Garlic and Herb Butter; Caramelized Onion Fried Red Peppers; Sautéed Mushrooms Grated White Cheddar Cheese; Chopped Scallion Wilted Spinach; Crumbled Goat Cheese Roasted Granny Smith Apples
Pumpkin Focaccia
Zucchini Bread
Buttermilk Biscuits and Apple Butter
Cranberry Walnut Bread
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