Catering Menu Option #1$38.00 Per Person

This Menu is offered in Family Style, Buffet or Plated Service

Passed Hors d’Oeuvres - Select 2 from the Passed Hors d’Oeuvres, Page 12 Stationary Hors d’Oeuvres - Select 1 from the Stationary Hors d’Oeuvres, Page 13 Plated Salad - Select 1 from the Salad Menu, Page 13

Salads are often pre-plated at the table when guests arrive into the event space. Salads are paired with a French “Pan de Champignon” Roll and Piped Butter Rosette on the Bread and Butter Plate.

Buffet or Plated Entrees - Select 2 from below

Up to 10 Vegetarians can be accommodated without choosing a Vegetarian Option for your Menu. They will be served plated and billed at your normal menu per person cost.

• Marinated Hanger Steak (sliced thinly) over Rosemary Roasted Red Potatoes and Vegetable Medley

with a Tarragon Tomato Bordelaise • Grilled Beef Tenderloin Tips and Wild Mushrooms over Roasted Whole Fingerling Potatoes, Asparagus,

and Shiraz Demi Glace • Free Range Chicken Breasts Marinated and Grilled Herbs served over Roasted Sweet Potatoes &

French Beans topped with a Plum/Dijon/Onion Coulis • Free Range Chicken Braised in Tomatoes, Capers, and Mushrooms served over Cous Cous and Snap

Peas • Green Goddess Marinated Portabella Steaks served over Pesto Gnocchi, Roasted Red Peppers, Grilled

Asparagus and Fresh Basil • Grilled Asparagus, Peppers, Scallions, Snap Peas, Red Onions, and Broccolini served beside Creamy

Oregano Peppercorn Farfalle Pasta • Sautéed Shrimp, Italian Sausage, Yellow Peppers, and Heirloom Tomatoes simmered with Red Wine &

Herbs served over Rigatoni & Yellow Squash • Chile and Garlic Marinated Mahi Mahi over Lime Cilantro Basmati Rice and Grilled Yellow Squash

topped with an Avocado-Corn-Mango Salsa • Grilled Wild Salmon served on Tomato Tarragon Basmati Rice and Vegetable Medley Sprayed with Fresh

Lemon and Extra Virgin Olive Oil

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Catering Menu Option #2 $44.00 Per Person

This Menu is offered in Family Style, Buffet or Plated Service

Passed Hors d’Oeuvres - Select 3 from the Passed Hors d’oeuvres, Page 12 Stationary Hors d’Oeuvres - Select 2 from the Stationary Hors d’oeuvres, Page 13 Plated Salad - Select 1 from the Salad Menu, Page 13

Salads are often pre-plated at the table when guests arrive into the event space. Salads are paired with a French “Pan de Champignon” Roll and Piped Butter Rosette on the Bread and Butter Plate.

Buffet or Plated Entrees - Select 2 from below

Up to 10 Vegetarians can be accommodated without choosing a Vegetarian Option for your Menu. They will be served plated and billed at your normal menu per person cost.

• Sliced Beef Tenderloin over Rosemary Red Potatoes and Butter Poached Asparagus with a Shallot

Sherry Bordelaise

• Grilled NY Strip over Parmesan Grits and Vegetable Medley with Balsamic Caramelized Onions • Pan Fried Skin On Free Range Chicken Breasts with Purple Potato Discs, Baby Sunburst Squash, and a

Local Wildflower Organic Honey Lemon Buerre Blanc • Grilled Local Chicken Breasts over Herbed Jasmine Rice and French Beans with a Mustard Cream

Sauce • Green Goddess Marinated Portabella Steaks served over Pesto Gnocchi, Roasted Red Peppers, Grilled

Asparagus and Fresh Basil • Grilled Asparagus, Peppers, Scallions, Snap Peas, Red Onions, and

Broccolini served beside Creamy Oregano Peppercorn Farfalle Pasta • Grilled Swordfish over Mustard Spaetzle and Wilted Arugula with a

Saffron Vanilla Cream Sauce

• Sesame Marinated Tuna Steak over Black Rice and Baby Bok Choi with a Asian Vinaigrette and Pickled Cucumber

• Maryland Crab Cakes served Tomato Basil Orzo and Asparagus with a Roasted Red Pepper Aioli

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Catering Menu Option #3 $53.00 Per Person

This Menu is offered in Family Style, Buffet or Plated Service

Passed Hors d’Oeuvres - Select 4 from the Passed Hors d’oeuvres, Page 12 Stationary Hors d’Oeuvres - Select 2 from the Stationary Hors d’oeuvres, Page 13 Plated Salad - Select 1 from the Salad Menu, Page 13

Salads are often pre-plated at the table when guests arrive into the event space. Salads are paired with a French “Pan de Champignon” Roll and Piped Butter Rosette on the Bread and Butter Plate.

Buffet or Plated Entrees - Select 2 from below

Up to 10 Vegetarians can be accommodated without choosing a Vegetarian Option for your Menu. They will be served plated and billed at your normal menu per person cost.

• 7oz Filet Mignon served over Roasted Purple Fingerling Potatoes, Baby Sunburst and Green Squash,

and Glazed Bermuda Onion with a Shiraz Demi Glace • Grilled Delmonico Steak over Shitake Israeli Cous Cous and Wilted Arugula topped with Crispy Leeks,

and a Cippolini Blue Cheese Fondue • Grilled Rock Bush Quail over Organic Rice Blend, Whole Baby Beets, and Traminette Braised Endive • Maple Leaf Farm Duck Breast over Spaghetti Squash, Grilled Scallions, Roasted Sweet Potato Chips,

and French Beans with a Truffle Lingonberry Vinaigrette • 4oz Petite Filet Mignon and Maryland Crabcake served over Rosemary Red Potatoes and Wilted

Spinach with a Roasted Pepper Aioli • Moroccan Marinated Lamb Chops over Saffron Potatoes, Baby Bok Choi, and Caramelized Key Limes

with a Three-Curry Lamb Jus • Grilled Lamb Top Round Sliced over Roasted Plantain and a

Cucumber Fennel Salsa with Creamy Orange Chile Sauce

• Seared Black Grouper over Roasted Carrots, Parsnips and Snap Peas with an Smoked Corn Sauce

• Pan Fried Day Boat Scallops and Jumbo Prawns over Fresh Linguine

tossed in a Garlic Tomatillo Cream Sauce topped with Smoked Tomatoes, Micro Basil, and Fresh Olive Oil

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Build Your Own BBQ$30.00-$50.00 Per Person

This Menu is offered in Buffet Style Service

Looking for the Grandale experience, but with a casual BBQ menu? We’ve got you covered!

Passed Hors d’Oeuvres - Select 2 from the Passed Hors d’oeuvres, Page 12 Stationary Hors d’Oeuvres - Select 1 from the Stationary Hors d’oeuvres, Page 13 Plated Salad - Select 1 from the Salad Menu, Page 13

Salads are often pre-plated at the table when guests arrive into the event space. Salads are paired with a French “Pan de Champignon” Roll and Piped Butter Rosette on the Bread and Butter Plate.

Buffet Meat and Seafood Items - Select 2 from below (includes Brioche Buns, Corn Muffins, and Sourdough Hoagie Rolls on Buffet)

Up to 10 Vegetarians can be accommodated without choosing a Vegetarian Option for your Menu. They will be served plated and billed at your normal menu per person cost.

• Smoked Beef Brisket • BBQ Local Chicken• North Carolina Style Pork BBQ • Grandale Pulled Pork BBQ• St. Louis Style Beef BBQ Ribs • Baby Back Pork Ribs• BBQ Glazed Salmon • BBQ Shrimp and Shishito Peppers

Buffet Accompaniment Items - Select 3 from below

• American Potato Salad• German Potato Salad• American Coleslaw• Three Cheese Macaroni Cheese• Buffet Style Street Corn• Baked Beans topped with Virginia Bacon and Crispy Onions• Heirloom Baby Tomato Salad with Fresh Herbs• Green Beans with Balsamic Roasted Shallots• Broccoli and White Cheddar Salad with Virginia Ham• Sliced Watermelon and Strawberry Platter

Whole Roasted Pig, Lamb, and Goat are available. Inquire about pricing.

Ask about our Ice Cream station add-on. It’s the perfect ending to your event!

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Catering Menu Option for Stations$45.00-$70.00 Per Person

Depending on Stations Selected Passed Hors d’oeuvres Select 3 from the Passed Hors d’Oeuvres, Page 12 Food Stations

Each food station is staffed and will be open for 2 hours as designated by the dinner start time of your timeline. All the stations are stocked with 7in plates and necessary flatware for the items served.

• Gourmet Cheese Display

Served in whole pieces with decorative cheese knives garnished with Dried Fruit, Crackers, Fig Spread, and Tarragon Pesto

• Seasonal Fruit and Berry Display

Exotic Melons, Oranges, Grapes, Berries, Cubed Angel Food Cake, Chocolate Truffles, and Petit Fours served with Raspberry Coulis, Banana Yogurt, and Chocolate Dipping Sauce

• Italian Antipasto

Sliced Prosciutto, Genoa Salami, Sopressatta, Mortadella, Pepperoni, Capicola Ham, Fresh Mozzarella, Sliced Provolone, and Shaved Parmesan served with Grilled Eggplant, Artichokes, Roasted Peppers, Tuscan Bean Salad, Cherry Peppers, Pepperocini, Sliced Baguette, Sliced Foccacia, Gourmet Crackers, and Pesto

• Asian Dim Sum Station

Chili Teriyaki Marinated Spare Ribs, Chicken and Pork Pot Stickers, Mint-Cashew-Avocado Glass Rolls, and Sliced Sashimi Tuna served with Wasabi, Soy Sauce, Sweet Orange Sauce, Hoisin Sauce, Rice Crackers, and Crispy Wonton

• Raw Bar Display

Various Seasonal Local and Non Local Oysters, Jumbo Prawn Cocktail, Chilled Maryland Crab Salad, New Zealand Green Lip Mussels, Grouper and Haddock Ceviche, served with Gourmet Crackers, Crostini, Pita Chips, Fresh Lemon and Limes, Cocktail Sauce, and Shallot Red Wine Vinaigrette

• Pasta Station

Your Choice of 2 pastas served to order with either Herb Marinara or Asiago Garlic Cream with these items to be included upon ordering your Freshly Sautéed Pasta: Cremini Mushrooms, Caramelized Onions, Red Pepper, Cherry Peppers, Scallions, Bacon, Pulled Roasted Chicken, Italian Sausage,

• Macaroni and Cheese Station

Baked 3-Cheese Penne Mac and Cheese, Creamy Sharp American Elbow Macaroni and Cheese, Cold 4- Cheese Fusilli Pasta Salad, each served with a selection of Grilled Tenderloin Tips, Stewed Ground Beef and Peppers, Local Pulled Pork BBQ, Braised Chicken and Mushrooms, Sundried Tomato Pesto, Basil Pesto, Roasted Garlic Cloves

Grandale was incredible. They catered to our vegetarian needs, provided multiple tastings to get everything just right, and went above and beyond in coordinating all of our rentals. The food was delicious - our guests especially raved about cocktail hour which included an impressive cheese spread as well as delicious passed appetizers. Corinne, 4/2018

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• Taco and Fajita Bar

Grass-fed Ground Beef, Stewed Beef Tenderloin Tips, Grilled Free Range Chile Lime Chicken, Smashed Refried Black Beans, Broken Tomato Cumin Rice, served with Soft Tortillas, Corn Tortillas, Tortilla Chips, Crispy Taco Shells, Lettuce, Tomato, Onion, Mexican Cheese Blend, Corn Salsa, Grilled Tomatillos, Chimi Churri Sauce, Heirloom Tomato Salsa, Hot Green Taco Sauce, Guacamole, Sour Cream

• Smoked Fish Display

Cold Smoked Jail Island Salmon, Local Rainbow Trout, and Mackerel served with Salmon Roe, Bier Mustard, Whipped Dill Cream, Chopped Local Egg, Shaved Red Onion, Lemon, Caper Aioli, Sliced Baguette, Mini Bagels, and Pita Chips

• Carving Station (choose 2 proteins for station)

Roasted Prime Rib of Beef, Glazed Beef Brisket, Whole Virginia Ham, Herbed Leg of Lamb, Free Range Turkey sliced to order and served with Lingonberry Compote, Whipped Horseradish Cream, Marinated Onion, Herbed Mayo, and Assorted House Made Rolls

• Mediterranean Station

Hummus, Baba ghanoush, Tabouleh, Pork and Chicken Souvlaki Skewers, and Grilled vegetable Skewers served with Feta Cheese, Tzatziki Sauce, Shredded Lettuce, Feta Cheese, Shaved Onion, Curry Oil, Pitas, Whole Wheat Wraps, and Naan Bread

• Organic Potato Bar

Roasted Garlic Whipped Potatoes with a make your own Martini Glass station served with the following toppings: Parmesan Cheese, Cheddar Cheese, Blue Cheese, Bacon Lardons, Sour Cream, Roasted Peppers, Asparagus, Scallions, Tomato and Cilantro Salad, Crispy Leeks, Sliced Olives, and Pepperocini

• Slider Station (Already Assembled)

• Sliced Beef Tenderloin with Horseradish Mayo, Caramelized Onions, & Tomato Chutney on Potato Roll• Pulled NC Style Local Pork with 3 Cabbage Slaw on Potato Roll• Buffalo Chicken with Roma Tomatoes, Lettuce and Blue Cheese Mousse on Brioche• Grilled Portobello with Roasted Pepper, Sprouts, and Balsamic Vinaigrette on Brioche

• Milk and Cookie Bar (Coffee)

Set up on table in specified location. To be opened after the dinner service. Various cookies, Brownies, and Miniatures. Cold Milk is served on Ice. Coffee is served in percolators on a table near the cookie table. The cups, creamer, sugar and substitutes, and stirrers are set up on the table with the coffee.

“The food was all delicious. Chef Author and his staff created beautiful and unique dishes that also kept in mind some dietary restrictions and allergies.

They worked with us to bring to fruition a lovely weekend and went above and beyond the call of duty to make it just what we had envisioned. I highly recommend using Grandale for your event.”

Jessa 4/2018

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Passed Hors d’Oeuvres(Premium Items marked with a * will incur additional charges)

Vegetarian

• Spanakopita (Spinach and Feta Cheese wrapped in Phyllo Dough)• Twice Baked Red Bliss Potatoes (Scallion, Bacon, and White Cheddar in the Filling)• Eggplant and Tomato on Foccacia cut into diamonds with Fresh Buffalo Mozzarella• Smoked Tomato and Local Goat Cheese Bite Sized Bruschetta• Vegetarian Dolmades• Roasted Pepper and Cucumber Sandwiches with Caper Spread on Pumpernickel• Mushroom Ragout Tartlet• Heirloom Tomato Mousse in Phyllo Cup topped with Basil and Shaved Parmesan• Brie and Raspberry Phyllo Log• White Corn Flap Jack topped with Snap Pea Mousse and Chopped Egg• Cremini Mushroom stuffed with Spinach and Feta Cheese• Grilled Squash Canapé piped with Fresh Tarragon Goat Cheese• Gazpacho Shooters garnished with Pesto• Maytag Blue Cheese Pasted Concord Grapes• Polenta Cardamom Canapé with Fig and Green Tomato Jam

Land Animals

• Piped Tarragon Chicken Salad on a Crispy Crostini• Buffalo Chicken Toast Point with Blue Cheese Spread• Fresh Curry Chicken Sate’• Crispy Blue Tortilla with Pico de Gallo Free Range Chicken• * Cremini Mushrooms stuffed with Pumpernickel Duck Confit• Andouille Sausage wrapped in Puff Pastry and topped with Mustard Cream• Local Pork and Sambuca Scented Spinach Lollipop• VA Shaved Ham wrapped around Boursin Cheese & Black Olive & Prosciutto Wrapped Asparagus• Sliced Beef Tenderloin on Charred Baguette with Pepper Salsa• Asian Marinated Local Beef Sate’• Beef Dolmades• NC Style Pulled Pork on Fired Croustade with Cilantro Aioli

Sea Creatures

• Shrimp and Roasted Pepper Salad served in Spoon• Forked Shrimp with Cocktail Crème Fraiche• Local Crab Cajun Deviled Eggs• Mini Crab Cakes with Lemon Caper Aioli• Apple Wood Smoked Bacon wrapped around a Day Boat Scallop• Smoked Salmon Dill Mousse Piped in Belgium Endive* Caviar placed on Mini Whole Wheat Bellini with Chambord Cream* Sashimi Tuna .75 inch dice skewered with Wakame Seaweed* Fresh Yellow Fin Tuna on a thick Cucumber Medallion with Soy, Sesame, and Wasabi• Seared Swordfish on a Fork wrapped with Wilted Chives• Lobster and Shrimp Salad in Phyllo Cups

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Stationary Hors d’Oeuvres(Premium items marked with a * will incur additional charges)

• European Cheese Display served with Gourmet Crackers, Dried Fruit, and Candied Nuts• Organic Vegetable Crudités served with Olives, Pepperocini, and Smoked Blue Cheese Dip• Seasonal Exotic Fruit Display served with Berry Yogurt and Bamboo Spears• Spinach and Artichoke Dip (warmed or chilled) served with Tomato Salad, Toasted Pita Chips,

Crostinis, and Organic Tortillas * Cold Smoked Salmon Platter with Marinated Red Onion, Capers, Local Egg, Dill Cream, Gourmet

Crackers, and Mini Bagels* Maryland Spicy Crab Dip (warmed or chilled) served with Tomato Salad, Toasted Pita Chips,

Crostinis, and Organic Tortillas

Plated Salad(Premium items marked with a * will incur additional charges)

• Spinach tossed in a Creamy Peppercorn Dressing topped with Plumped Tart Cherries, Toasted

Almonds, and Marinated Onions• Local Watercress tossed in a Creamy Tomato Cumin Dressing topped with Feta Cheese and

Charred Vidalia Onions• Green Leaf Lettuce tossed in Creamy Pesto Dressing topped with Grilled Red Peppers, Local Corn,

and Crispy Tortillas * Mesclun Greens tossed in a Creamy Lemon Poppy Seed Dressing with Strawberries, Yellow Pear

Tomatoes, and Crispy Carrots * Arugula and Spinach tossed in Creamy Smoked Blue Cheese Dressing with Grapefruit, Roasted

Red Peppers, and Toasted Pistachio* Baby Green Leaf Lettuce tossed in a Creamy Apple Cider Vinaigrette with Sautéed Pears, Ruby

Beets and Candied Pecans* Mixed Local Greens tossed in Balsamic Vinaigrette with Shaved Onion and Grape Tomatoes* Boston Lettuce tossed in a Citrus Herb Vinaigrette with Tarragon Rye Croutons, Shaved Fennel and

Blackberries * Arugula tossed in Sundried Tomato Vinaigrette topped with Crispy Capers, Black Olives, and Crispy

Wheat Straws* Local Baby Red Oak Lettuce tossed in Raspberry Champagne Vinaigrette with Roasted Fennel,

Local Goat Cheese and Fresh Raspberries* Mixed Local Greens tossed in Orange Cinnamon Vinaigrette with Watermelon, Grilled Scallion,

and Queso Fresco* Butter Head Lettuce tossed in Artichokes, Roasted Peppers, and Crispy Leeks* Grandale Caesar Salad with Herb Croutons and Anchovy

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Beverage Menu

Non-Alcoholic • Non-Alcoholic Beverage - $2.50 per person

Coke, Diet Coke, Sprite, and Bottled Water (pitchers of water to be served at table and individual bottled water at beverage service areas)

• Sparkling Local Apple Cider or Pressed (warm or cold) Cider - $2.00 per person • Fresh Lemonade or Lime Aid - $1.50 per person • Blackberry Chamomile Tea or Strawberry Mint Tea - $2.00 per person • Sparkling Pellegrino Water at Each Table - $1.50 per person

• Iced Tea at Each Table - $1.50 per person • Organic Milk or Juice Boxes - $1.50 per child

Wine, Beer, Liquor From signature cocktails and mocktails to full bars, we will compliment your special event with the perfect beverage package. Craft beer? Specialty liquors? Local wine? Let us know and we will create a package for you!

If you’d like to supply your own alcohol, we’d be happy to guide you through the amounts you will need for your event. Or, let us handle it from start to finish so you have one less thing on your to-do list. Your bar package will be a separate line item on your proposal so you can make the best decision on what you’d like to provide for your guests.

Our standard mixer package includes Orange Juice, Cranberry Juice, Seltzer, Tonic, Ginger Ale, Sour Mix, Lemons, Limes, Oranges. Additional mixers can be added for specialty drinks.

“Chef AJ was amazing to work with to build the menu for our wedding. We are really into food…Grandale was by far the best choice for amazing gourmet food, a plated meal, and excellent service, all at a reasonable price.” Jason, 10/2018

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Service Fees 2019 Gratuity We do not include gratuity on your Event Bill. When you tip the staff, please give it to the Event Manager the day of your event so it can be disbursed evenly and documented. Thank you! Cash or Credit Card? The prices indicated in this information reflect a 3.5% cash or check discount. If you will be paying with a credit card, please let us know and we will provide revised pricing to you. Administrative Fee A 3% administrative fee will be added to all catering contracts. Service Fees Service for buffet (1 per 20 guests) $180.00 per each Service for plated (1 per 10 guests) $180.00 per each Service Manager (1 per event) $280.00 per event Bartender (1 per 75 guests $240.00 per each Cooks for Buffet (1 per 80 guest) $180.00 per each Cooks for Plated Service (per 40 guests) $180.00 per each Set up and Breakdown Fee $ 3.00 per guest There is no Cake Cutting Fee. There is no Corkage Fee. Service fees for a Station-style events will vary by number of stations selected.

Rental Fees Upon creating your preliminary event proposal, you will receive a quote for the rental items needed for your event. (Tent, linens, glassware, silverware etc.) Grandale rents equipment from Select Event Rentals (SelectEventGroup.com) and receives a contractor discount which we extend to you. We will provide you a copy of the invoice for your file and comparison.

Ice Cream is always a good idea... add our Ice Cream Station

to your event!

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