Basils & co


menuimage600Creative Elegance. Naturally.

Impassioned by farmers here in North Carolina, our menus feature local, organic, antibiotic and hormone free foods. We believe that every event is an expression of it’s hosts and so we offer menus that are built around you. Please choose the items you like most from the list and we will be happy to put together a detailed proposal for you and your event. All of our foods, sauces and dressings are made to order, so please feel free to let us know about any dietary requests you may have.



Creative Hors d’oeuvres

Wine Tasters Cheese Course
Choose from the following. Some Cheeses and meats and oils are imported.
Local Goat Cheese & Cheese Spreads, Gruyere, Ashe County Hoop Cheddar,
Artisanal Manchego, Sage Darby, Mustard Ale, Sharp Vermont Cheddar, Dry Vella Jack, Gorgonzola, Parmigiano Reggiano with Truffle Oil
Baked Camembert, Caramel Pecan Brie,
Soft Camembert with Honey, Raspberry Brie En Croute
Garnished with Figs and Sauternes or Fresh Berries
Accompanied by Toasted Ciabatta, Bread Sticks or Gourmet Water Crackers

Charcuterie Board
Three eclectic cheeses from above, paired with:
Duck Confit, Smoked Salmon, Serrano Ham and Proscuitto,
OR Assorted Pâtés.
With Cornichons, Kalamata Olives, Pickled Onions & Dijon Mustard
Accompanied by Sliced Ciabatta, Bread Sticks and Gourmet Water Crackers

Fresh Mozzarella, Asiago, Parmigiano Reggiano and Aged Smoked Provolone, Oil Cured, Mixed and Preserved Provincial Olives, Roasted Red Peppers, Marinated Mushrooms, Artichokes and Basil Tomatoes, Stuffed Cherry Peppers
Prosciutto De Parma and Cured Italian Sausages
Served with Garlic Croustades and Bread Sticks

Savory Cheese Spreads
Served Chilled.
Smoked Salmon and Ca per with Bagel Crisps
Chilled Artichoke and Sundried Tomato with Crostini
Crab and Chive with Crostini
Pesto, Feta and Kalamata Olive with Herbed Pita Points
White Bean and Rosemary with Sea Salt Bagel Crisps
Roasted Garlic Hummus with Herbed Pita Points

Fresh and Grilled Vegetable Crudite Platter
Choose from the following. Seasonal Availability.
Fresh Local Grilled and Marinated Vegetables, Roasted Root Vegetables,
Lemon Asparagus, Grilled Zucchini, Yellow Squash and Carrots, Basil Tomatoes,
Blanched Snow Peas, Haricot Verts, Grilled Artichokes,
Garlic, Coriander and Black Pepper Marinated Mushrooms
Roasted Red Peppers, Spicy Marinated Peppers and Mixed Provencal Olives
Accompanied by Balsamic Vinaigrette and Dilled Yogurt Cream Dip

Tiered Cascading Fruit Platter
Choose from the following. Some Fruits are not local to North Carolina. Seasonal Availability.
Sweet Strawberries, Blueberries, Blackberries and Raspberries
Red, Black and Green Seedless Grapes
Fresh Cut Cantaloupe, Kiwi, Pineapple and Honey Dew
Peaches, Plums, Figs, Candied Fruit, Grilled Apricots, Pears and Apples
Accompanied by Warm Brandied Chocolate Fondue with Candied Orange
or Raspberry Yogurt

Seafood Crudités
Based on Seasonal Availability
Jumbo Poached and Chilled Shrimp with Spicy Absolut Peppar Cocktail Sauce
Cooked Crab Claws with Drawn Butter and Chili Lime Salsa
Creole Seasoned Shell On Shrimp with Lemon Tabasco Sauce
Shrimp and Crab Ceviche served Martini Style
Lobster Salad with Lavashe Crackers
Smoked Trout Dip with Black Pepper Chips
Smoked Salmon with Capers, Red Onion, Dilled Cream Cheese & Chopped Egg
Chilled Sashimi Tuna and Salmon with Soy Scallion Dipping Sauce and Wasabi

Hot Dips – with Croustades, Pita Points, Lavash, Chips or Crackers
Hot Crab
Spinach and Garlic
Black Bean Chorizo
Smoked Salmon
Champagne and Brie

Passed Canapés, Crostini and Bites
Country Ham and Jalapeno Cheddar Biscuits
Black Bean Cakes with Lime Crème Fraiche
Petite “Eggs Benedict” Canapés
Heirloom Tomato Tarts
Miniature “BLT” Canapés
Marinated Steak and Caramelized Onion on Blue Cheese Biscuit Mango Crab Stacks
Duck Confit, Goat Cheese and Mapled Onion Canapés
Bloody Mary Shrimp Shooters
Seared Tuna on Sesame Crisps with Orange Zest and Wasabi
Beef Carpaccio and Truffled Egg Salad on Croustade
Bebe Shrimp or Pork Tacos
Miniature Roasted Tomatillo and Chorizo “Quesadillas” Miniature Black Bean and Smoked Chicken “Quesadillas”
Fried Green Tomato Stacks with Balsamic Syrup
Eggplant “Caviar” on Toasted French Baguette
Crispy Asparagus Straws
Grilled Okra with Lemon Romesco
Grilled Zucchini and Roasted Red Pepper Canapés Miniature
Asparagus Tarts
Twice Baked Potatoes
Piccola Caprese Flatbreads
Smoked Salmon Canapés

Passed Sips and Soups
Butternut Squash Soup with Gingered Crème Fraiche
Chicken Noodle Soup Shooters
Beef Consume with Garlic Toast Point
Tomato Basil Soup with Cheese Toast Heart
Hot and Sour Soup
Chilled Strawberry Soup Shooters
Chilled Cucumber and Smoked Fennel Gazpacho

Stuffed Mushrooms
Leek, Fennel and Goat Cheese Philly Steak and Cheese
Jalapeno and Cheddar Polenta
Sweet Sausage and Parmesan
Camembert and Spinach
Lump Crab and Shallot
Clams Casino
Smoked Chicken and Gouda
Mushroom Stuffed Mushrooms

Not So Traditional Deviled Eggs
Smoked Salmon and Caper
Tarragon Mayonnaise and Prosciutto
Curry Cumin
Bacon and Thyme
Green Olive and Red Pepper Dijon and Chive

Poultry, Beef and Pork Bites
Korean Beef Short Rib Sliders with KimChee
Lamb Lollipops with Minted Chimmichurri
All Beef Burger American Slider
Cuban Sliders
Beef Tenderloin with Aged Parmesan and Truffled Arugula
Bourbon Glazed Chicken Skewers
Lemon Grass and Chicken Satay with Peanut Dipping Sauce
Moroccan Chicken on Bamboo Skewers
Grilled Beef Vegetable Rolls with Scallion Soy Dipping Sauce
House Crafted Beef Meatballs (Asian, Swedish or Spicy Marinara and Barbecued)
Tandoori Pork Skewers Molasses Glazed Cocktail Ribs
Lamb Kafta with Mint Yogurt Sauce
Sausage and Pepper Skewers with Creole Mustard
Smoked Turkey with Cranberry Rosemary Aioli

Seafood Roasted – Poached, Grilled OR Skewered
Sautéed Mussels with Brothy Marinara OR Lemon Garlic Butter
Barbecued Fish Skewers
Lobster Tails with Parsley Garlic Butter Miniature Crab Cakes with Lemon Caper Cream Grilled Prosciutto Wrapped Shrimp
Shrimp Gumbo Skewers with Creole Sauce
Grilled Rosemary and Lemon Prawns
Steamed Clams with Tomatoes, Garlic and Parsley
Raw or Roasted Oysters with Tequila Lime Sauce, Horseradish Butter and Lemon
Decorated Poached Salmon
Grilled Crab Legs with Lemon Butter
Cat Fish Po Boys with Creole Tartar

Chef Carved  – with Crusty Rolls, Savory Biscuits, Breads, Rolls or Muffins
Sage and Rosemary Roast Turkey with Cranberry Chutney
Cajun Roast Turkey with Tarragon Remoulade
Orange Glazed Ham with Dijon Scallion Mayonnaise
Dry Rubbed Pork Loin with Roasted Corn and Red Pepper Salad
Panko Crusted Apple Stuffed Porkloin
Hand Chopped Pork Barbecue with Fire Sauce
Roasted Leg of Lamb with Herbed Wine Sauce
Grilled Flank Steak with Chimmichurri Sauce
Seared Beef Tenderloin with Caramelized Onion and Baby Portabellas
Slow Roasted Prime Rib with Au jus
Beef Brisket with Onions and Carrots
Beef Top Round with Horseradish Sauce

Action Stations – Chef-plated Stations
Creole Shrimp with Grilled Polenta and Lemon Scented Greens
Spinach Ravioli with Olive Oil, Pine Nuts and Arugula
Cheese Tortellini with Tomato Basil Cream Sauce and Fried Basil
Smoked Chicken Ravioli with Red Pepper Coulis
Shrimp and Grits with Old Mill Stone Ground Yellow Grits
Pan Seared Scallop with Asparagus Risotto

Orrchietti Pasta Station – Choose from the following:
Tomato Basil, Alfredo, Creole Sauce or Garlic, Basil and Olive Oil
Shrimp, Chicken, Pancetta and Andouille, Housemade Meatballs, Giacomos Sausage
Button Mushrooms, Grape Tomatoes, Fresh Spinach, Spinach, Broccoli, Peas, Garlic, Shallots, Pine Nuts and Red Pepper Flakes
Parmesan and Goat Cheese

Mac & Cheese Station – Top with the following:
Bacon, Fried Chicken, Red Peppers, Tobacco Onions, Chives, Parmesan, Sharp Cheddar, Hot Sauces
Gluten Free Pasta available upon request.

Additional Chef-Attended Action Stations
Soft Taco Bar
With Cilantro Lime Corn Tortillas, Black Bean Tortillas and Flour Tortillas Barbasco Chicken and Pulled Pork Accompanied by Chopped Tomatoes, Queso Fresco, Shredded Cabbage, Radish Slices Cilantro, Lime Scented Crème Fraiche and Shredded Cheddar Guacamole with Tomato and Red Onion, Salsa Verde and Pico De Gallo, Black Bean and Corn Relish Traditional Hot Sauces, Flour and Corn Tortilla Chips
Indian Curry Station
Your choice of two Indian Curries with Basmati Rice, Naan, Yogurt Sauce and Fresh Cilantro
Asian Noodle Station Chilled Asian Noodles served with Julienne Vegetables, Shrimp, Peanuts, Fried Garlic, Cilantro and Pickled Peppers, Hot Mustard and Sriracha

Sushi Station
Served with Chop Sticks, Pickled Ginger, Wasabi and Soy Sauce

Crepe Station – Choose from:
Duck Confit and Goat Cheese
Market Vegetable
Spinach and Mushroom
Blackberry and Sweetened Ricotta
Strawberry and Nutella
Bananas Foster

Brunch Menu

Hors d ‘oeuvres
Jalapeno Cheddar Biscuits with Country Ham and Pimento Cheese
Roasted Apricots on Croustade with Mascarpone, Blackberry and Honey
Smoked Salmon Canapés with Pickled Onion and Capers
Petite Crab Cakes with Lemon Basil Aioli
Bourbon Bacon Apple Tarts
Pear, Pancetta and Honey Goat Cheese on Croustade
Fresh Fruit Parfait Shooters
Miniature Pancake Canapés
Sweet Potato Crisps with Gingered Crème Fraiche
Petite Eggs Bene bites
BLT on Croustade with Thyme Mayonnaise
Devilled Eggs (Bacon and Thyme, Smoked Salmon, Traditional OR Jalapeno)

Entree Menu Options
Pre-set Yogurt and Fresh Fruit Parfaits  
Pre-set Waffle and Muffin Baskets With Whipped Honey Butter, Jams and Butter
Roasted Asparagus
Spinach and Mushroom Quiche
Sweet Potato Hash
Roasted Red Bliss Potato Home Fries
Sausage and Biscuits Local Sausage with Traditional Gravy served over Buttermilk Biscuits
Crisp Bacon
Peaches and Cream French Toast Bread Pudding

Eggs Benedict Station

Donut Station

Traditional Shrimp and Grits Station
Wild Caught Shrimp and Local Stoneground Grits served Charleston Style or Sweet Basil’s Traditional

Omelette Station
Chef attended Station with Omelettes made to order with a variety of fresh ingredients

Smoked Gouda Grits Station
Local Stoneground Grits served with assorted toppings:

Crepe Station
Styles of Crepes:  Berries and Cream,  Duck Confit and Goat Cheese
Seafood,  Spinach and Brie Smoked Chicken or Confetti Vegetable with Red Pepper Coulis

Bloody Mary Station and Champagne Mimosa/Bellini Bar

Suggested Entrée Menus

Southern Seafood Gumbo French Onion
Butternut Squash and Ginger Corn Crab Chowder
Sweet Basil’s Tomato Cream of Asparagus Chilled Strawberry
Chilled Cucumber and Smoked Fennel Gazpacho

Organic Greens with Fresh Berries, Goat Cheese and Candied Pecans
Tomato Salad Olive Oil, with Basil and Feta
Chopped Green Salad Cucumbers, Walnuts and Mustard Shallot Vinaigrette
Pear, Fennel and Frisee Salad with Roaring Forties Blue Cheese
Caprese Salad Tomato, Basil and Fresh Mozzarella
Green Salad with Gruyere, Caramelized Onion and Croutons
Traditional Caesar Salad
Blue Cheese Wedge
Avocado, Grapefruit and Endive Salad
Spinach Salad with Pecans and Balsamic Dressing

Side Salads
Rice and Wild Rice Salad with Dried Cranberries and Walnuts
Vinaigrette Potato Salad with Fresh Green Beans and Balsamic Vinaigrette
Orzo Pasta Salad with Garden Vegetables and Parmesan
Red Baby Potato Salad with Dijon Mustard and Scallion Dressing Toasted Israeli Cous Cous Salad with Grilled Market Vegetables
Slaws: Coleslaw, Barbeque Slaw, Broccoli Slaw, Asian Cabbage, Apple Slaw

Garlic Mashed Red Potatoes Artichoke Mashed Potatoes
Layered Potatoes with Gruyere and Carmelized Onion
Buttered Israeli CousCous
Herbed Basmati
Asparagus Risotto
English Pea and Goat Cheese Risotto Parsley Buttered New Potatoes
Southern Macaroni and Cheese
Sweet Potato Puree
Farfalle with Spring Peas and Lemon Cream Sauce Jalapeno Polenta
Wild Herbed Rice Jazzy Creole Rice Quinoa

Sautéed Spinach OR Winter Greens with Garlic and Butter
Grilled or Sautéed Summer Vegetables
Southern Collards
Traditional Succotash
Baked Basil and Parmesan Tomatoes Grilled Asparagus with Lemon
Sautéed Trio of Wild Mushrooms Traditional Ratatouille
Grilled Street Corn with Parmesan and Garlic
Baby Green Beans with Bacon (or Pine Nuts) and Shallots
Gingered Sugar Snap Peas Roasted French Carrots
Braised Cabbage
Buttered Spaghetti Squash
Grilled Okra
Parmesan Broccoli
Roasted Corn, Black Beans and Red Peppers Quartered Baby Artichokes with Dijon Butter Roasted Root Vegetables
French Lentils

Plated Entrée Suggestions
Seared Beef Tenderloin with Sautéed Lobster
Grilled Ribeye with Horseradish Cream OR Blue Cheese Petite Baked Meatloaf with Smokey Tomato Sauce Sassy Barbequed Baby Back Ribs
Seared Pork Loin with Grilled Peaches OR Roasted Apples Roasted Lamb Chops with mixed Berry Bordelaise Duck Seared and Confit with Pinot Noir Buerre Rouge Chorizo and Cornbread Stuffed Boneless Quail
Chicken Stuffed with Goat Cheese, Prosciutto and Spinach
Roasted French Cut Chicken with Lemon and Rosemary
Maple Glazed Salmon
Herb Crusted Cod with Lemon Beurre Blanc
Crab Cakes with Basil Remoulade
Shrimp and Grits
Risotto Cakes with Chive Cream Sauce
Stuffed Zucchini
Portabella Mushroom Napoleon
Black Bean Cakes with Cilantro Crème Fraiche

This is just a sampling of menus that are available. Cooking is a creative art that is constantly changing and developing. Please feel free to talk about your ideas and favorite foods–I would love to prepare them for you and add them to my collection.

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