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Thank you for considering us!

Thank you for your interest in the Nasher Museum Café for your catered event. Please review this portfolio before contacting the Nasher Museum Café General Manager as it will aid in streamlining your needs and expediting the planning process.

If planning an event larger than 30 guests, please refer to the “Reception Packages” portfolio for your catering needs and menu options as our private space is only utilized during public hours and has a room capacity of 30 guests.

Also, keep in mind that the date, timing, and event space for your reception must be approved by the Special Events Coordinator before confirming your catering needs through the cafe. Room rentals and catering charges are separate invoices and will be provided to you by both the Nasher Special Events Department as well as the Nasher Museum Cafe.

Again, thank you for your interest, and we look forward to working with you to make a truly memorable and special event!

Aidan Peters
General Manager
aidan.peters@duke.edu
919.684.6032

Special Events Coordinator
nasherevents@duke.edu
919.684.3321

Once a space is reserved and a contract is signed with the Nasher Museum Special Events Coordinator, please provide your catering specifics (headcount, timing, menu preferences, etc) so that we can write up a comprehensive estimate to include all costs. A guaranteed headcount for your group will be due one week prior to your reservation.
This count can be increased as late as two days before arrival based upon space availability, however it cannot be reduced.

If we are unable to reach you for a guaranteed headcount, your original count will be used for food preparation and final billing. For any catering needs scheduled before 10am, there

A single invoice will be generated for the group, with the contact person being responsible for payment. Payment by cash or check may be made on the day of the event. However, due to PCI compliance, we are unable to accept credit card information. The authorized process for credit card payment is to contact Duke Event Management who will then securely process the payment and send forward the finalized invoice. If you are a Duke affiliated group, fund codes will be accepted as a form of payment and are processed the Tuesday following your event, through Kimberly Wallace in Duke Event Management.

China is rented in through American Party Rentals and is included in the catering estimate under the ‘linens, rentals, misc.’ section of the line costs. China rentals generally include plates, cutlery, tumblers, wine glasses, serving platters, coffee urns, etc. Certain menu items require additional rentals if china service is used (ex. soup sips and some desserts require port glasses for service). There are also additional rentals that can be acquired such as decorative LED candles for tables, specialty linens to cover seated and standing tables, food tables, and bar tables. Otherwise, standard solid colors are rented. The use of eco-friendly disposables in lieu of china service is also an option when considering a catering budget, so while you are perusing this portfolio, think about what your preferences would be between the two options. When contacting the Nasher Café manager regarding your event, please inform us of your preference between china vs. disposables so that these costs can be included to provide an accurate catering estimate.

All options include white wine selections (as red wine is not permitted in the Nasher Museum Great Hall unless serving a seated dinner), 3 beer selections (variable depending on the season), non-alcoholic bottled sodas, and water. A full bar set-up requires the ordering in of different products. This option and the costs associated must be discussed with the Nasher Cafe manager prior to formulating an estimate.

HOSTED BAR

Charged to the catering client under the alcoholic beverages line of the catering estimate. All alcohol costs will be charged based on consumption and will be tallied into the finalized invoice.

CASH BAR

Priced to the guest and is to be paid by cash or credit card for the following costs:

$6 glass of white wine $4 beer selection $2 non-alcoholic beverage

‘DRINK TICKETED’ BAR

Formatted where the catering client is charged by consumption for the allotted guests’ drink tickets, passed out to the event attendees by the client and the costs are included on the catering invoice following the events conclusion. Once the guests consume their drink ticket allotment, the remainder of their bar service is ‘cash bar’ operated and priced as described above.

Reception Packages

Savory Package
Choose 4 savory hors d’oeuvres from the following Vegetarian, Meat and Poultry, and Seafood Options and 1 Display Platter from the following pages. A selection of 4 savory hors d’oeuvres and 1 display platter costs $18 per person. Supplemental menu items may be chosen for an additional $2.50 to $3.50 per person, depending on the item.

Crostinis

– Roasted beets, apple chutney, spiced walnuts, and goat cheese
– Grilled peach, burrata and basil with chipotle honey drizzle
– Fig, hazelnut, and ricotta
– Roasted red pepper, garlic hummus, feta, and kalamata tapenade
– Wild mushroom, arugula and roasted garlic aioli
– Purple sweet potato, spiced ricotta honey balsamic glaze
– Traditional bruschetta with heriloom tomato relish and evoo

Tartlets

– Sun dried tomato, zucchini and chevre
– Wild mushrooms, garlic and green onion
– Heirloom tomato, caramelized onions and basil
-Butternut squash, spiced pecans and ricotta

Small Bites

– Fig and mascarpone phyllo purses
– Brie, raspberry, and almond phyllo bites
– Spanakopita with tzatziki smoked gouda and macaroni bites
– Arepas with squash, purple sweet potato, roasted corn and agridulce – gf
– Roasted poblano risotto cakes with grilled corn salsa – v+, gf
– Twice fried patacones with crumbled cotija – gf
– Breaded jalapenos with cream cheese
– Jalapeno hush puppies with smokey parmesan dip
– Fried green tomatoes with mississippi comeback sauce
– Roasted jalapeno blue corn cakes with three berry jam
– Gorgonzola and caramelized onion stuffed jumbo mushroom caps
– Three cheese macaroni cassoulets with seasoned panko crust
– Fresh mozzarella, tomatoes, and artichoke quarters skewered with cashew pesto drizzle – gf
– Basil, chevre and sundried tomato arancini – gf

Soup Sips

– Spiced pumpkin soup sips with curried nuts and creme fraiche – gf
– Chilled cucumber and mint sips
– Cold gazapcho sips with avocado (available with shrimp too) – gf

Individual Salads

– Buckwheat, quinoa, roasted brussel sprouts, carrots, avocado, purple kale, napa cabbage, & citrus miso vinaigrette
– Watermelon, quinoa, and feta salad with mint & balsamic reduction
– Wild rice, cranberries, carrots, pepitas, pine nuts, oranges, spring onion – v+, gf
– Sweet corn, lima beans, purple sweet potato, acorn squash, onions, tomatoes, thyme – v+, gf

– Orange and garlic beef tenderloin skewers with grilled tomatoes – gf
– Chicken souvlaki marinated skewers in lemon-oregano vinaigrette – gf
– Thai chicken satay skewers with spicy peanut dip – gf
– Moroccan chicken skewers with tamarind and pomegranate drizzle – gf

– Prosciutto and grilled asparagus with hollandaise – gf
– Prosciutto melon balls with mint and balsamic reduction – gf, df
– Herbed lamb meatballs with pecorino
– Sambal & honey-glazed beef meatballs – gf
– NC pulled pork or chicken sliders with napa slaw on mini brioche
– Applewood bacon wrapped tenderloin with gorgonzola and balsamic – gf
– Bacon, scallion, and cream cheese jumbo mushroom caps
– Thinly sliced filet with horseradish aioli or cherry jam on house fried chips – gf
– Pomegranate chicken flatbreads with molasses drizzle
– Cajun glazed chicken lollipops – gf
– Arepas with chicken tinga, roasted corn, and avocado crema – gf
– Cheerwine braised beef short ribs with baked bean spoons
– Fried green tomato stacks with smoked duck, pumpkin puree, three berry drizzle

– Jumbo lump crab, scallion, and manchego tartlets
– NC shrimp & grits with green onions & bbq glaze (optional applewood bacon) – gf
– Shrimp ceviche with avocado, aji chili, onion, tomato and kefir lime – gf
– Maple glazed bacon wrapped scallop skewers – +2

– Tamarind and herbed shrimp skewers – gf
– Ole bay shrimp cocktail skewers with grilled lemon – gf
– Steamed creole shrimp skewers with pickled okra and pimento remoulade – gf
– Sticky salmon skewers with grilled green onion – gf

– Seared ahi tuna spoons with sweet pepper, avocado, and sesame – gf
– Tuna tartare cups with crispy wonton and wasabi
– Salmon lox, dill creme, arugula, and caper toasts
– Smoked salmon tea cakes with cucumber, arugula, & dill caper spread
– Mini Maryland crab cakes with spicy tartar dollop
– Lump crab mornay with toasted pita points
– Jumbo lump crab, avocado, browned butter and chia fiscelle
– Cajun spiced shrimp cocktail display with lemons, tobasco – gf
– Shrimp polenta spoons with arugula, sun dried tomatoes, and citrus

Artisanal Cheeses
Mixed nuts, dried sour cherries, seasonal berries, and everything flat bread crackers includes an assortment of these cheeses: hook cheddar, manchego, chevre, gorgonzola, double creme brie, st. Andre, pecorino, burrata, or feta

Roasted, Grilled, and Rresh Market Crudite
Seasonal selection of vegetables served alongside your choice of two dips:
Garlic hummus, chunky bleu dressing, pimento cheese, green goddess, or roasted red bell pepper dip

Southwestern Station
Rustic guacamole, cilantro-lime tomato salsa, black bean and roasted corn salad served with tri colored tortilla chips

Fried Ravioli
Browned rosemary butter, sage, roasted garlic, roasted red peppers, asparagus tips, grana padano

Giorgios’ Mezze
Quinoa tabbouleh, cucumber yogurt tzatziki, roasted garlic hummus, kalamata olives, feta served with herb rubbed pita points

Garden Caprese
Fresh water mozzarella, sliced tomatoes, chopped basil, cashew pesto, balsamic reduction, extra virgin olive oil

Fresh Fruit Display
Sliced seasonal fruits and berries honeyed yogurt, chocolate mousse, or brown sugar dips

Southern Accents
Fried green tomatoes, butternut squash and purple sweet potato chips, blanched asparagus, artichoke hearts, smoky parmesan dip

Carolina Fish Tacos
Grilled tilapia, cabbage slaw, mississippi remoulade and lime cllantro crema

Local Pork Tenderloin
Sweet apple chutney

Panko Salmon Filet
Rosemary, thyme, lemon shallot vinaigrette

Sliced Hanger Steak
Usda choice hanger cooked medium rare, beef au jus, onions, italian parsley

Farmers Ratatouille
Seasonal local vegetables, rustic pomodoro, smoked gouda

Stuffed Portabella Caps
Chevre, arugula, balsamic reduction

Tuscan Chicken
Pan fried chicken thighs, onions, sun dried tomatoes, spinach, wild mushroom cream

Chicken Tinga Tostadas
Shredded cabbage slaw, seasoned black beans, lime avocado crema, rustic salsa, tapatillo hot sauce

– Chocolate bourbon mousse snobinettes with raspberries – v+
– Myer lemon bars
– Triple layer blondie bars
– Assorted cupcakes (vanilla, chocolate, lemon meringue, strawberry, peanut butter)
– Sfogliatella pastries with ricotta
– Chocolate ganache brownies
– Miniature cheesecakes (espresso, chocolate, lemon, amaretto, key lime)
– Baklava with wildflower cardamom honey
– Miniature cakes (red velvet, carrot cake, truffle, and brownie chip)
– Southern pecan bars

Luncheon Menu Packages

If your luncheon will have more than 30 guests, please refer to the “Reception Packages” portfolio for your catering needs and menu options. Our private space typically used for luncheons is only utilized during public hours and has a room capacity of 30 guests.

Light Breakfast Refreshments
$14 per guest
– Assorted breakfast pastries
– Granola bars
– Almond biscotti

Continental Breakfast
$20 per person
– Miniature quiche tartlets
– Assortment of granola bars
– Assortment of breakfast pastries
– Whole fruits
– Almond biscotti

Frittata and Fruit Salad
$22 per person
– Chef’s selection of freshly baked fritatta: one meat and one vegetarian option
– Fresh cut fruit salad
– Assortment of granola bars
– Almond biscotti

$18 per person

Choose two of the side options below to be offered in addition to the sandwich platters: quinoa salad, potato salad, pesto orzo, mixed green salad, kettle chips

Add grilled chicken or turkey breast or applewood bacon to any sandwich +3

Choose two of the side options below to be offered in addition to the sandwich platters: quinoa salad, potato salad, pesto orzo, mixed green salad, kettle chips

Includes chocolate chunk and oatmeal cranberry cookies

Gluten free options available, just ask!

Vegan Portabella
Portabella caps, balsamic onions, roasted poblano chiles, avocado chimichurri, spinach, panini pressed ciabatta

Red, White & Green
Fresh water mozzarella, marinated tomato, balsamic reduction, basil leaves, spinach, cashew pesto aioli, panini pressed sourdough

Smoked Salmon
Smoked salmon, hard-boiled egg, shaved red onions, cucumber, tomato, mixed greens, dill caper spread, brioche bun

Chicken Souvlaki

Lemon marinated chicken breast, tzatziki, rustic pico, shredded lettuce, feta cheese, warmed pita

Southern Harvest
Roasted NC eggplant, sweet corn, butter bean tapenade, artichoke hearts, sautéed red onions, basil, smoked gouda, panini pressed-ciabatta

Buffalo Chicken Wrap
Spiced chicken breast, applewood bacon, mixed greens, chipotle aioli, creamy caeser, shaved pecorino, spinach tortilla wrap

Southwestern
Cajun chicken breast, applewood bacon, jalapenos, roasted red peppers, roasted onions, hook cheddar, chipotle aioli, lightly toasted sourdough

Goat Cheese BLT
Applewood bacon, lettuce, tomato, avocado, cashew pesto aioli, chevre, lightly toasted sourdough

$17 per person (eco-friendly disposables used with this package).

Choose two of the side options below to be offered in addition to the sandwich platters: Quinoa Salad, Potato Salad, Pesto Orzo, Mixed Green Salad, Kettle Chips

TUSCAN HARVEST

roasted corn, eggplant, artichoke hearts, roasted red onions, basil, bean tapenade, smoked gouda, panini pressed ciabatta | add Grilled Chicken OR Turkey Breast OR Applewood Bacon

GRILLED PORTABELLA PANINI

portabella, roasted red onions, poblano chiles, smoked provolone, arugula, romesco sauce, balsamic reduction, panini pressed ciabatta | add Grilled Chicken OR Turkey Breast OR Applewood Bacon

ITALIAN PANINI

genoa salami, turkey breast, prosciutto, smoked mozzarella, pepperoncini, roasted red peppers, field greens, stone ground mustard, italian aioli, panini pressed ciabatta

SMOKED SALMON TRAMEZZINI

smoked salmon, shaved red onions, English cucumber, hard-boiled egg, tomatoes, dill caper spread, lightly toasted brioche

RED, WHITE, AND GREEN

smoked mozzarella, marinated tomato, avocado, balsamic reduction, basil leaves, arugula and spinach, pesto aioli, panini pressed focaccia | add Grilled Chicken OR Turkey Breast OR Applewood Bacon

TURKEY AND SMOKED GOUDA

sliced turkey breast, caramelized onion, green apple, cucumber, arugula, stone ground mustard, Italian aioli, smoked gouda, panini pressed ciabatta

$17 per person, OR $19 per person with chicken (Bread service offered on the side with EVOO and butter)

THE MEDICI

golden beets, green apple, dried cranberries, pumpkin seeds, gorgonzola, chopped brussel sprouts and kale, poppy seed vinaigrette

WILD MUSHROOM SALAD

roasted wild mushrooms, golden quinoa, fried leeks, marsala shallots, toasted hazelnuts, chevre croquette, spinach and arugula, sherry agave vinaigrette

CHOPPED GARDEN

carrots, cherry tomatoes, avocado, cannellini beans, cilantro, cashews, chia seeds, napa and red cabbage, creamy ginger vinaigrette

MAPLE ROASTED SQUASH

acorn squash, purple sweet potato, avocado, sour cherries, candied pecans, pecorino, spinach and arugula, agridulce drizzle, sherry agave vinaigrette

FALL FARRO

asparagus tips, green peas, roasted cauliflower, tomatoes, red onions, roasted chickpeas, feta, chopped kale, farro, champagne vinaigrette

$8 per person Coffee, Hot Tea, Iced Tea Selections, Bottled Sodas, and Flat and Sparkling Water

AFTERNOON BREAKS

Ideal for day-long retreats

Customizable depending on guest preferences, so please speak with Cafe Manager regarding your needs

Example Offers: Whole Fruits, Granola Bars, Assorted Sweets, Savory Bites, Cheese Plates, Mixed Nuts, etc.

BEVERAGE SERVICE ONLY

Up to 4 hours, extended timing increases cost

Dinner Buffet Portfolio

One buffet table for every 50/60 guests. Guest tables are ‘released’ by coordinator to buffet lines for ease of efficiency and service. Cost of menu varies based on choices and seasonal availability.

Please send forward a couple of options within each category to begin the planning and invoicing process.

All first course options are preset on the middle of each seated table for efficiency in service.

ARTISANAL CHEESE BOARD

Mixed Nuts, Dried Sour Cherries, Seasonal Fruits, Cornichons, Stone Ground Mustard, and Flat Bread Crackers.

Includes 3 of thse cheeses: Aged Hook Cheddar, Manchego, Gorgonzola, Chevre, Double Creme Brie, St. Andre, or Feta

SMOKED SALMON PLATE

Hard Boiled Egg, Diced Red Onions, Capers, Kalamata Olives, Pickled Cucumber Salad, Dill Cream Sauce, Everything Flat Bread Crackers

CAPRESE PLATTER

Torn Burrata, Hot House Tomatoes, Basil Leaves, Pesto, Balsamic Reduction, Extra Virgin Olive Oil

GIORGIO’S MEZZE PLATTER

Garlic Hummus, Tabbouleh, Tzatziki, Grape Leaves, Kalamata Olives, Cubed Feta, Pita

All first course options are preset on the middle of each seated table for efficiency in service.

AUTUMN FRUIT SALAD

Rose Poached Pear, Pomegranate Jewels, Dark Bing Cherries, Golden Quinoa, Slivered Almonds, Burrata Cheese, Chopped Kale, Blackberry Balsamic Vinaigrette

WARM SQUASH SALAD

Honey Roasted Butternut Squash, Local Purple Sweet Potato, Dried Sour Cherries, Sunflower Seeds, Shaved Pecorino, Agridulce Drizzle, Spinach and Arugula, Marsala Shallot Vinaigrette

WILD MUSHROOM SALAD

Roasted Wild Mushrooms, Buckwheat Grouts, Fried Leeks, Marsala Shallots, Toasted Hazelnuts, Breaded Chevre, Spinach and Arugula, Sherry Agave Vinaigrette

KALE CAESAR SALAD

Haricot Vert, Diced Red Potatoes, Cherry Tomatoes, Kalamata Olives, Shaved Pecorino, White Anchovies, Chopped Kale, Classic Caesar

QUINOA LENTIL SALAD

French Lentils, Golden Quinoa, Shaved and Roasted Brussel Sprouts, Dried Cranberries, Toasted Marcona Almonds, Crumbled Feta, Spinach and Arugula, Red Wine Vinaigrette

HONEY GRILLED WATERMELON SALAD

Grilled Watermelon, Buffalo Mozzarella, Basil Leaves, Grape Tomatoes, Grilled Sweet Corn, Micro Greens, Balsamic Reduction

SOUTHERN FARM SALAD

Roasted Corn, Chickpeas, Cherry Tomatoes, Cashews, Edamame, Diced Avocado, Chia Seeds, Shredded Napa and Red Cabbage, Creamy Miso Ginger Vinaigrette

PARISIAN SALAD

Dried Sour Cherries, Green Apple Matchsticks, Slivered Red Onion, Diced Celery, Candied Pecans, Bleu Cheese Crumbles, Spinach, Balsamic Vinaigrette

QUINOA AND MANGO SALAD

Red Quinoa, Avocado, Diced Mango, Micro Greens, Arugula, Slivered Red Onions, Cilantro, Black Beans, Lemon Ginger Dressing

NASHER SUMMER SALAD

Quartered Strawberries, Blueberries, Blackberries, Green Apple Matchsticks, Slivered Almonds, Chia Seeds, Burrata, Chopped Kale, White Balsamic Vinaigrette

ROASTED BEET SALAD

Honey Roasted Red and Golden Beets, Tangerine Quarters, Slivered Fennel, Toasted Walnuts, Chevre Crumbles, Spinach and Arugula, Blood Orange Vinaigrette

We are more than willing to customize a menu for you should you prefer other items not listed.

Second course options are served in chafing dishes as needed, and all sides are separated into half pans.

VEGETABLE STIR FRY

Bell Peppers, Onions, Broccoli, Green Beans, Carrots, Saffron Rice Add Chicken OR Shrimp

EGGPLANT PARMESAN

Oven Baked and Breaded Local Eggplant, Rustic Pomodoro Sauce, Gruyere Cheese

OVEN BAKED PASTA AL FORNO

Rotini, Rustic Pomodoro Sauce, Gruyere Cheese

PASTA PRIMAVERA

Red Onions, Tomatoes, Zucchini, Squash, Basil, Artichokes, Citrus Cream, Grana Padano

RATATOUILLE

Eggplant, Tomatoes, Bell Pepper, Zucchini, Yellow Squash, Onions, Garlic, Polenta Cakes, Pomodoro

LEMON LINGUINE

Mushrooms, Onions, Asparagus Tips, Spinach, Grape Tomatoes, Feta, Pesto Cream, Lemon Butter

WILD MUSHROOM OR BUTTERNUT SQUASH RAVIOLI

Sage Brown Butter Cream Sauce OR Hazelnut Shallot Sauce OR Sherry Cream Sauce Fall Vegetables

We are more than willing to customize a menu for you should you prefer other items not listed.

Second course options are served in chafing dishes as needed, and all sides are separated into half pans.

TENDERLOIN MEDALLIONS

Wild Mushrooms Au Jus, Flash Steamed Citrus Asparagus, Roasted Garlic Fingerling Potatoes

BEEF BOURGUIGNON

Sauteed Mushrooms, Green Peas, Creamy Polenta, Steamed Broccoli

COQ AU VIN

Red Wine Braised Chicken, Roasted Carrots & Mushrooms, Creamy Polenta

PAN SEARED DUCK BREAST

Rum’d Purpled Sweet Potatoes, Sauteed Spinach, Candied Lardon, Agridulce Drizzle

CHICKEN MARSALA

Shallots, Oyster Mushroom Demi-Glace, Fried Sage, Citrus Butter Linguine

CHICKEN PICATTA

Lemon Butter, Capers, Red Onions, Italian Parsley, Roasted Artichoke Hearts, Linguine

ROASTED CHICKEN PROVENCAL

Garlic Fingerling Potatoes, Artichoke Hearts, Sun Dried Tomatoes, Olives, Roasted Peppers

STUFFED AIRLINE CHICKEN

Spinach, Sun Dried Tomatoes, Feta & Cream Cheese Spread, Creamed Garlic Potatoes, Sautéed Haricot Verts

GRILLED PORK TENDERLOIN

Raspberry Chipotle Glaze, Israeli Cous Cous, Flash Steamed Citrus Asparagus

SLICED FLANK STEAK

Choice of Marinade: Teriyaki, Merlot, Churrasco, Blackened Creamed Garlic Potatoes, Smoked Asparagus

FICKLE CREEK FARMS BONE-IN PORK CHOP

Smokey Barbeque Honey Glaze, Purple Sweet Potato Mash, Paprika Spiced Corn Succotash

We are more than willing to customize a menu for you should you prefer other items not listed.

Second course options are served in chafing dishes as needed, and all sides are separated into half pans.

FLAT TOP GRILLED SCALLOPS

Lobster Lemon Risotto, Sauteed Asparagus

PANKO CRUSTED SALMON

Creamed Garlic Potatoes, Sauteed Spinach, Stone Ground Mustard Sauce

MAPLE CHIPOTLE GLAZED SALMON

Candied Bacon Pepper Salsa, Sauteed Haricot Vert, Israeli Cous Cous

THREE CHEESE TORTELLINI TOATSED WITH LUMP CRABMEAT

Roasted Red Pepper, Pomodoro, Grana Padano

NORTH CAROLINA RAINBOW TROUT

Green Bean Almondine, Lemon Beurre Blanc, Creamed Garlic Potatoes

OVEN ROASTED HALIBUT

Pea & Pepper Salsa, Mushroom Risotto Cake, Smoked Asparagus

SPANISH PAELLA

Mussels, Shrimp, Littleneck Clams, Cajun Chicken, Andouille Sausage, Calamari, Zucchini, Green Peas, Onions, Saffron Rice

NEW ORLEANS STYLE SHRIMP SCAMPI SKEWERS

Roasted Tomatoes, Jambalaya Rice, Grilled Lemon Wedge

BLACKENED MAHI MAHI

Pan Seared Mahi Mahi, Seasoned Black Beans, Saffron Rice, Pico De Gallo, Blackening Seasoning

Offers an assortment of offerings below to accommodate all guest preferences (either placed on seated tables as platters or offered on buffet table).

  • assorted tartlets (mixed fruit, lemon curd, pecan pie bites, chocolate chess pie, apple ambers)
  • assorted petite fours (carrot cake, red velvet, truffle bon bon, brownie chip)
  • chocolate dou cups with ganache and raspberries (GF)
  • bread pudding bites with bourbon drizzle
  • assorted cheesecakes (raspberry, lemon, tuxedo, cappuccino)
  • chocolate dipped strawberries (Seasonal, GF)

Award Winning Offerings

The Nasher Museum Café offers on-site catering service for meetings, retreats, or after hours events. During regular museum hours, the Café can provide continental breakfasts, lunch buffets, box lunches and coffee breaks.

For after hours events, Café staff will work with you to create a signature reception or custom dinner menu.

For museum rentals, contact 919-684-3321 or nasherevents@duke.edu.

To discuss catering for your event, contact the Nasher Café Manager at 919-684-6032 or aidan.peters@duke.edu.

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