Catering

A guaranteed headcount for your group will be due two weeks prior to your reservation. If we are unable to reach you for a guaranteed headcount, the original count listed in the event inquiry will be used for food preparation and final billing. A single invoice will be generated for the group, with the contact person being responsible for payment. Full payment can be made by credit card, cash, or a check written out to Grasshopper LLC d/b/a Nasher Museum Café. If you are a Duke affiliated group, fund codes can be accepted and are processed for payment the Tuesday following your event, through Duke Event Management.

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.

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.

• wild mushroom tartlets
• fig and mascarpone phyllo purses
• roasted beets, apple chutney, spiced walnuts and goat cheese crostini
• roasted red pepper, garlic marinated chickpeas, feta, and kalamata tapenade crostini brie
• raspberry and almond phyllo purses
• wild mushroom and roasted garlic aioli toats
• traditional bruschetta with tomato relish and EVOO
• spanakopita with mint yogurt dip
• cabrales phyllo rolls with sherry dipping sauce
• sun dried tomato, zucchini and chevre tartlets
• smoked gouda and macaroni bites
• chilled cucumber and mint yogurt soups with pistachio garnish
• spiced butternut and pumpkin soups with curried nuts
• fried green tomatoes with Mississippi comeback sauce
• black olive and caper stuffed cherry tomatoes
• gorgonzola and caramelized onion stuffed jumbo mushroom cap
• caprese skewers with pesto drizzle
• cream cheese jalapeno poppers
• feta, tomato, red onion and olive cucumber cups
• southern deviled egg with green olives and Spanish paprika
• collard greens with blue cheese and grape apple relish crostini
• jalapeno hush puppies with Mississippi Remoulade
• fig, hazelnut and ricotta crostini
• purple sweet potato, pear, and blue cheese squares with pepper jelly and candied pecan
• pink grapefruit, roasted golden belt and chevre flatbread
• pimento cheese gougere
• burrata and grilled nectarine tartine with balsamic reduction
• purple sweet potato crostini with spiced ricotta and honey balsamic glaze
• southern grain bowls with buckwheat, quinoa, roasted Brussel sprouts, roasted carrots, avocado, blanched kale, napa cabbage, citrus miso vinaigrette

• spicy pork pot stickers with ginger-miso soy sauce
• orange and garlic beef skewers with grilled tomatoes
• chicken souvlaki skewers marinated in lemon-oregano vinaigrette
• chicken tenderloin satay with spicy peanut dip
• Moroccan chicken kabobs with tamarind and pomegranate drizzle
• serrano ham and roasted pepper croquettes with aioli for dipping
• prosciutto wrapped grilled asparagus sambal & honey-glazed meatballs with baguette
• Asian beef and vegetable rolls
• North Carolina pulled pork sliders with Napa slaw on brioche
• bacon, scallion and cream cheese mushrooms
• minature chicken and Anson Mills waffle bites with Vermont maple syrup glaze
• sweet potato and crispy lardon gratin
• honey ham biscuits with rosemary butter glaze
• deviled potatoes with country ham and green onions
• petite sweet potato biscuits with pulled pork and cabbage slaw
• black eyed pea pate with shitake mushrooms and country ham
• muffuleta deviled eggs
• spiced lamb and currant briouats (in phyllo shells)
• peppered beef tenderloin with horseradish aioli on house fried chips
• pomegranate chicken flatbreads with molasses drizzle

• flat breads with shrimp and romesco sauce
• jumbo lump crab, scallion and manchego tartlets
• maple glazed bacon wrapped scallop skewers
• sesame salmon croquette with ginger remoulade
• chilled gazpacho sips with poached shrimp and avocado garnish
• shrimp cocktail skewers with grilled lemon
• Persian tamarind and herb shrimp skewers
• smoked salmon, dill creme, arugula, and caper toasts
• mini Maryland crab cakes with tartar dollop
• lump crab mornay with toast points
• steamed creole shrimp skewers with pickled okra and pimento remoulade
• baby shrimp polenta bites with arugula, sun dried tomatoes and citrus

ARTISANAL CHEESE BOARD

Mixed Nuts, Dried Sour Cherries, Seasonal Berries, and Flat Bread Crackers. Includes 4 of these cheeses: Hook Cheddar, Manchego, Chevre, Cabrales Bleu, Double Creme Brie, St. Andre, or Feta

ROASTED, GRILLED, AND FRESH MARKET CRUDITE

Seasonal Selection of Vegetables served alongside your choice of two dips: Garlic Hummus, Chunky Bleu Cheese Dressing, Pimiento Cheese, or Roasted Red Bell Pepper Dip

SOUTHWESTERN DIP PLATTER

Guacamole, Cilantro-Lime Rustic Tomato Salsa, Black Bean Chipotle Salad, served with Tri Colored Tortilla Chips

MEZZE PLATTER

Golden Quinoa Tabbouleh, Greek Yogurt Tzatziki, and Roasted Garlic Hummus, served with Herb Rubbed Pita Points

CAPRESE PLATTER

Fresh Water Mozzarella, Sliced Tomatoes, Marinated Olives, Chopped Basil, Balsamic Reduction, Grilled Lemon

FRESH FRUIT DISPLAY

Sliced Seasonal Fruits with Berries Honeyed Yogurt, Chocolate Mousse, or Brown Sugar Dips

SOUTHERN ACCENT PLATTER

Fried Green Tomatoes, Roasted Local Sweet Potato Chips, Asparagus Sticks, and Grilled Artichoke Hearts with Smokey Parmesan Dip

CAROLINA FISH TACOS

Grilled Tilapia, Cabbage Slaw, Mississippi Remoulade and Lime Cilantro Sour Cream

LOCAL PORK TENDERLOIN

Sweet Apple Chutney

SMOKED CHICKEN OR WILD MUSHROOM RAVIOLI

Local Vegetable Ragout and Grana Padano

STUFFED PORTABELLA CAPS

Chevre, Arugula, Balsamic Reduction

ROASTED LEMON CHICKEN

Local Corn Succotash

• lemon meringue with candied orange
• chocolate mousse snobinettes with raspberries
• myer lemon bars
• chocolate ganache brownie bars
• miniature assorted cheesecakes
• apple ambers
• walnut baklava with wildflower cardamom honey
• assorted petite fours (red velvet, carrot cake, truffle bon bon, and brownie chip)
• pecan pie bites
• bananas foster skewers
• bread pudding with bourbon drizzle
• assorted French macaroons
• caramel crème puffs
• Mississippi mud pie shells

Includes regular and decaffeinated coffee, hot tea selections, orange juice, and bottled waters.

LIGHT BREAKFAST REFRESHMENTS

$14 per guest

• assorted breakfast pastries
• granola bars
• almonds biscotti

CONTINENTAL BREAKFAST

$18 per person

• miniature quiche tartlets
• assortment of granola bars
• assortment of breakfast pastries
• whole fruits
• almond biscotti

SPANISH TORTILLA (OMELETTE) AND FRUIT

$20 per person (includes chef’s selection of freshly baked tortilla: one meat and one vegetarian option)

• fresh cut fruit salad
• assortment of granola bars
• almond biscotti

$18 per person (All sandwiches are cut in half and plated to offer your guests variety. Choose from these sandwich options and an appropriate amount will be offered based on the headcount for the luncheon.)

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 (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

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)