The following menus are offered as suggestions. Our experienced staff is happy to create unique
and custom menus to meet exact wishes of our guests.
Inn on Church
Sample Lunch Buffet Menus
Soup-Salad-Sandwich Smorgasbord
Mediterranean Potato Salad
Five-Color Cole Slaw or Grilled Vegetable Pasta Salad
Sliced Gourmet Meats and Imported Cheeses
Assorted Rustic Style Breads and Potato Rolls
Sliced Tomato and Onions, Dill Pickles and Lettuce Cups
Condiments of Seasoned Mayo, Grainy Mustard and Horseradish Sauce
Basket of Colorful Tortilla Chips and Potato Chips
Assorted Fresh Baked Cookies
Homemade Brownies
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Fresh Caesar Salad with Homemade Sourdough and Pumpernickel Croutons Accompanied by
Parmesan Pepper Cream Dressing and Balsamic Vinaigrette
Artichoke and Farfalle Pasta Salad
Grilled Atlantic salmon… on a bed of sautéed Fresh spinach topped with
Baby Sweet Shrimp in a Lemon, Wine, Dill and Caper Butter Sauce
Chicken Veronique…Sautéed Chicken Breast with Fresh Orange Juice and
Seedless White Grapes
Savory Rice and Almond Pilaf and Seasonal Garden Vegetable
Assorted Rustic Style Breads and Potato Rolls with Sourwood Honey Butter
Decadent Chocolate Cake
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Antipasto Platter… Sliced Genoa Salami, Assorted Cheeses,
Stuffed Green Olives and Pickled Peppers,
Marinated Artichoke and Mushroom Salad
Tossed Garden Green Salad with Sliced Tomatoes and Cucumbers
With Zesty Italian Dressing
Herbed Linguini served with a Choice of Marinara and Alfredo Sauces
Grilled Sweet Italian Sausage
Rosemary and Balsamic Marinated Grilled Chicken Breast
Grilled Garden Vegetable Platter
New York Cheese Cake with Fruit Coulis
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Example Entrees to be Paired
Chicken or Salmon Veronique
Seared Chicken Breast or Salmon Filet topped with Crabmeat and Crumb
Topping served with a Seedless White Grape Sauce on a Bed of Sautéed
Spinach with Sweet and Garlic Mashed Potatoes
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Topped with Sautéed Peppers, Onions, Mushrooms
And Smoked Provolone Cheese served with Au Jus
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Romaine Lettuce tossed with Caesar Dressing topped With Pumpernickel
and Sourdough Croutons, Toasted, Spiced Pecans and Deviled Eggs
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Fresh Tuna Grilled and Sliced with Roasted New Potatoes,
Quartered Roma Tomatoes, Marinated Haricot Verts,
Nicoise Olives, Boiled Quail Eggs and Fresh Herbs
Served with Boston Lettuce and A Basil, Garlic Vinaigrette
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Deep-Dish Quiche
…with Three Options
Sherried Chicken, Mushrooms, Roasted Red Pepper and Rosemary
or
Black Forest Ham, Apple-Smoked Bacon, Spinach, Basil and Three Cheeses
or
Smoked Salmon, Asparagus, Petite Peas and Cream Cheese
All Quiches served with Garden Green Salad and Dressing
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Inn on Church
Sample Dinner Buffet Menus
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Minestrone swirled with a Basil Pistou
Fried Calamari with a Marinara and Olive Sauce
Caesar Salad… topped with Pumpernickel and Sourdough Croutons with
Parmesan Peppercorn Dressing and Lemon Oregano Vinaigrette
Antipasto Platter…Sliced Genoa Salami, Assorted Cheeses, Stuffed Green Olives.
Kalamata Olives, Pickled Peppers, Marinated Artichoke and Mushroom Salad
And Grilled Assorted Vegetable
Eggplant Parmesan with Mozzarella Cheese and Roasted Tomato Sauce
White Beans Simmered with Rosemary, Sage, Balsamic Vinegar and Diced Roma Tomatoes
Stuffed Beef Flank Steak… with Spinach, Roasted Tomatoes,
Shallots and Portabellas Served with Thyme Demi-Glace
Grilled Chicken served Carbonara Style with
Pasta, Bacon and Parmesan Cheese
Focaccia Bread served with Rosemary and Lavender Flavored Olive Oil
New York Cheese Cake with Fruit Coulis
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Fresh Garden Green Salad
With a Sherry, Walnut, Balsamic Vinaigrette
Marinated Roma Tomato, Cucumber and Red Onion Salad
Topped with Feta Cheese
Sautéed Chicken with Sun-Dried Tomato, Marsala and Mushroom Sauce
Chef Attended:
Roast Prime Rib Au Jus with Rosemary, Horseradish Sauce
Grilled Atlantic salmon…on a Bed of Fresh Spinach Topped with Baby
Sweet Shrimp in a Lemon, Wine, Dill and Caper Sauce
Green Beans sautéed with Roasted Red Peppers and Toasted Pine Nuts
Golden Potato Gratin Layered with Yukon Gold Potato, Parsnips and Italian Parsley
Assorted Dinner Rolls with Butter
Decadent Chocolate Cake
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The Patio Menu
Grilled Rib-Eye Steak with a Roasted Pepper, Balsamic Relish
Seasonal Fresh Fish grilled and served with a Seasonal Fresh Fruit Salsa
Lemon and Rosemary Marinated Grilled Vegetable Display
Baked Potatoes served with Toppings such as
Assorted Cheeses, Sliced Green Onions, Diced Tomatoes, Bacon Bits
Sour Cream, Fresh Chives...Etc.
Sliced Heirloom Tomatoes with a Red-Wine Vinaigrette
Summer White Corn and Orzo Salad
With Fresh Basil and Toasted Pine Nuts
Watermelon Salad tossed with a Mint Vinaigrette and Sliced Red Onion
Assorted Dinner Rolls and Whipped Butter
Seasonal Cobblers with Fresh Whipped Cream
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Carolina Seafood Chowder
Fresh Baby Green Salad tossed with Mandarin Oranges and Slivered
Red Onion with a Roasted Shallot Dijon Mustard Vinaigrette
Peel and Eat Shrimp (21-25 Size) served with
Fresh Horseradish Cocktail Sauce
Baked Whitefish Roulade served in a Coquille St. Jacque Sauce
Surrounded with Smoked Scallops and Whipped Potatoes
Marinated and Carved Flank Steak with a Port Pepper Sauce
Lemon and Rosemary Grilled Chicken Breast
Crab Cakes with a Lemon, Chive Buerre Blanc Sauce
Toasted Wild and Basmati Rice, Mushrooms, Corn and Cashew Pilaf
Roasted Butternut Squash and Caramelized Onion Casserole
Honey and Thyme Glazed Baby Carrots
Assorted Dinner Rolls and Whipped Butter
Arborio Rice Flan
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Large Multi-Color Chip Display with Guacamole and Tomato Salsa
Black Bean and Brown Rice Cakes with Jalapeno Sour Cream
Cinnamon Chili Rubbed Barbecued Chicken
With a Honey, Ancho Mustard Sauce
North Carolina Pulled Pork Barbecue served with Mild and Spicy Sauces
Stuffed Banana Peppers with Assorted Squashes, Corn
And Mixed with Goat Cheese and Basil
Grilled Yukon Gold Potatoes
Assorted Dinner Rolls and Whipped Butter
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Soup-Salad-Sandwich Summer Evening Buffet
Mediterranean Potato Salad
Five-Color Cole Slaw or Grilled Vegetable Pasta Salad
Sliced Gourmet Meats and Imported Cheeses
Assorted Rustic Style Breads and Potato Rolls
Sliced Tomato and Onions, Dill Pickles and Lettuce Cups
Condiments of Seasoned Mayo, Grainy Mustard and Horseradish Sauce
Basket of Colorful Tortilla Chips and Potato Chips
Assorted Fresh Baked Cookies and
Homemade Brownies
Homemade Breads and rolls
Chef Choice Red Meat
Chef Choice Seafood
Two Seasonal Vegetables and Starches
Assorted Desserts
Roasted Chicken Breast
Chicken Breast stuffed with Smithfield Ham and White Cheddar Cheese with a
Bourbon Spiked, Red-Eye Gravy and a Lemon Hollandaise
Stuffed with Crabmeat, Goat cheese and chives served with a
chervil cream sauce And Toasted black walnuts
Garlic and Peppercorn Roasted choice prime rib with au jus
And Rosemary Horseradish Sauce
Beef Tenderloin in Pastry with Wild Mushroom Ragout
Grilled 8oz. Filet Mignon served in a Pastry Shell and Topped with Wild
Mushrooms and a Hint of White Truffle Oil. Served with Garlic Mashed
Potatoes and Seasonal Vegetables
Pork Loin
With Dried Fruits, Sausage, and Cornbread. Served with
Butternut Squash Gratin and Red Wine, Rosemary Demi Glace
Herb Crusted Salmon Filet and Shrimp Scampi
Topped Tomato Concasse and Green Onion
Served with a Garlic Lemon and White Wine Sauce
Chicken and Eggplant Parmesan
Breast of Chicken Baked and topped with Prosciutto and Pasta
Tenderloin of Beef and Stuffed Shrimp
Roasted sliced Filet of Beef with Lobster and Crabmeat stuffed Shrimp
Served with Gorgonzola Cheese Mashed Potatoes,
Seasonal Vegetables and Duel Sauces of:
Wild Mushroom Truffle Sauce and Roasted Yellow Pepper Hollandaise
Vegetarian Selection- Ask for the seasonal offering
Assorted Desserts
All dinners include Soup or salad, entrée, as well as our fresh baked breads and seasonal side dishes.
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Inn on Church
Sample Hors d’oeuvres
Tray service available for cold hors d’oeuvres
Turkey Meatballs with Roasted Sweet Bell Pepper and Basil Sauce
Stuuffed Dumplings served with Asian Sesame Dipping Sauce
Mini-Crabcake Canapé with Chive Tartar Sauce
Soy, Sesame and Ginger Beef Kabobs with Red Peppers and Snow Peas
Mini-Black Bean and Rice Cakes with Fire-Roasted Salsa and Cilantro Sour Cream
Peach Barbecue Glazed Chicken Kabobs and Golden Pineapple with a Honey Mustard Sauce
Shrimp Toast – Finely chopped Shrimp seasoned with Green Onion,Ginger and Garlic and Sandwiched between Toasted White Bread
Beef, Spinach and Tarragon Meatballs with Stroganoff Sauce
Southwestern Stuffed Mushroom Caps filled with Roasted Corn, Basil, Cilantro and Monterey Jack Cheese
Fried Crisp Wonton Wrapped Ragoon stuffed with Crab and Cream Cheese
Hot Smoked Trout Dip with Caramelized Red Onion and Apple-Smoked Bacon Cracklings with Grilled Bruschetta Bread
Lemon, White Wine and Garlic Shrimp and Grilled Potato Kabobs
Hot Prosciutto Wrapped Scallops
Curry Dusted Coconut Fried Shrimp with Mango Pineapple Salsa
Fresh Baked Foccocia Squares topped with Sun-Dried Tomatoes, Goat Cheese, Basil and Olive Oil
Mini-Ham Biscuits with Caramelized Red Onion, Spicy Mustard And Cinnamon Tomato Jam
Mini-Tamales stuffed Three Different Ways--- Butternut Squash, Vanilla and Sourwood Honey Crab, Roasted Corn, and Assorted Colored Peppers
Blackened Chicken S tuffed and Fried Ravioli with Spinach, Goat and Parmesan Cheese and Herbs
Mini-Rueben served Grilled on Pumpernickel Rye with Sliced Gruyere Cheese and Sauerkraut
Empanadas Stuffed with Chorizo, Potato, Tomatoes, Cumin and Cilantro
Extravagant Sirloin Steak Bites topped with Roasted Peppers, Mushrooms, Tomatoes, Garlic and Monterey Jack Cheese served with Cabernet Rosemary Demi-Glace
Vegetable Quesadillas with Smoked Tomato, Grilled Japanese Eggplant, Roasted Red Peppers, Caramelized Red Onion and
Pepper Jack Cheese in a Tortilla with Salsa and Cinnamon, Jalapeno Cream
Jamaican Jerk Chicken Tenders with a Cucumber Tomato Salsa Smoked Cheddar and Highland Galic Ale Fondue
with bread cubes Seasoned with Toasted Caraway Seeds
Classical Trio - Clams Casino, Oysters Rockefeller and Oysters Bienville
Mini-Baked Brie in Brioche with Raspberry Jam
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Sample Displays
Vegetable Crudités Spectacular - Artfully Arranged Assorted, Bite Sized Vegetables to Possibly include
the Seasonal offering: Organic Cherry Tomatoes, Sugar Snaps, Red and Yellow Peppers, Radishes, Cucumbers,
Baby Carrots, Celery Sticks, Broccoli Florets, and Artichoke Hearts, Olives, Cornichons...All
Presented with Appropriate Dips and Decorated with Edible Flowers and Fresh Herbs
Chilled Large Shrimp with Fresh Horseradish Cocktail Sauce and Lemon Slices
Fresh Fruit and Cheese Tray - Delicately Arranged Bite Sized Fresh Fruits to
Possibly Include Strawberries, Blueberries, Red and Green Grapes, Sliced Kiwi, Golden Pineapple,
Assorted Melons...with Assorted Cheese Cubes Decorated with Edible Flowers and Fresh Herbs.$Market Price per person
Baked Whole Brie in Puff Pastry - Layered with Apricot, Marsala and Spice Marmalade Topped with Toasted Pistachios and
Almonds served with Red Grape Bunches and a Variety of Crackers. $Market Price per person
Italian inspired Antipasto Platter - Exquisitely arranged with Prosciutto Wrapped Mellon, Genoa Salami,
Marinated Mozzarella Cheese, Grilled Asparagus, Colored Peppers and Eggplant, Marinated Mushrooms, Artichoke Hearts, Stuffed
Green Olives, Kalamata Olives, Cherry Peppers, Pepperoncini...Decorated with Edible Flowers and Fresh Herbs.
Fresh Imported Cheese Tray with Elegant Crackers - A Beautifully Arranged TrayWith Wheels of Imported Cheeses and
Cut Cheeses decorated with Assorted Grapes,Whole Strawberries and Edible Flowers accompanied by a Variety of Crackers
Sushi Platter - Design Your Personal Platter with our Chef
Whole Sides of Salmon - Oven Smoked, Poached or Blackened - accompanied by Capers, Diced Red Onion, Silvered Eggs Whites,
a Seasoned Aioli, Tarragon Grainy Mustard and homemade crustinis
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Sample Desserts:
Dessert Bar – This Bar would include such items such as Key Limes Squares,Brownies, Assorted Gourmet Cookies, Cheesecake Tartlets,
Chocolate Truffles and Fresh Fruit
Elegant Dessert Bar – This Bar would include such items such as Flourless Chocolate Cake, Banana White Chocolate Cream Pie,
Fresh Fruit Tarts, Blackberry Torte, and Chocolate Covered Strawberries.
Banana’s Foster or Hot Fudge Brownie Sundae and Ice Cream Station – This Station would consist of Sautéed Banana’s
Topped with Foster Sauce or Dark Chocolate Hot Sauce served over a warm Brownie with Assorted Nuts
and Served with Various Assorted Flavors of Ice Cream.
A la Carte Desserts:
Cheesecake
Key Lime Pie
Apple Strudel
Chocolate Decadence Cake
Seasonal Fruit Napoleon
Seasonal Specialties
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Inn on Church
Sample Carving Stations
Served with petite assorted rolls and breads and appropriate sauces and condiments. There is a carver fee assessed for all carving station functions.
Carved Prime Tenderloin of Beef
Roasted Prime Rib Au Jus
Carved Round of Beef Au Jus
Herb Roasted Smoked Turkey Breast and Smoked Free-Range Hens. Served with a Sun-Dried Tomato Veloute
Festive Bone-In Crown Roast Pork of Loin Crusted with Dijon, Rosemary and Crumb Topping. Served with a Grilled Leek Mornay Sauce
Blackened Pork Loin. Served with a house made Fruit Salsa
Inn on Church
Sample Action Stations
These stations are chef attended. Our action stations provide your guests with an opportunity to try something new and exciting while adding the interest
of a culinary staff member in the room interacting and helping to ensure everyone’s complete satisfaction.
“Martini” Potato Bar- The “Bartender” will serve fluffy, homemade mashed potatoes in martini glasses. These are customized with any number of tasty garnishes.
Choices include items such as:
“Scampi” style shrimp, wild mushroom ragout, Sherried chicken, bacon bits, cheeses, chives and Sour Cream are just a few of the possible choices.
You may choose any three of our special recipes with four different toppings
Sushi and Sashimi- A growing trend in our society and a tasty one too! Here’s where your own personal chef will prepare the traditional
Japanese rice rolls using everything from avocados to Tobiko to the absolute freshest raw fish. Truly a beautiful and intriguing choice.
Pasta La Mama- Here’s a comforting choice of three different pasta shapes, and three sauces with various Italian style garnishes.
Your paison (chef) will custom make specialty pasta items to your guests’ specifications. Sauces might include Alfredo, Marinara
and perhaps Carbonara with a range of herbs, cheeses and garnishes.
Asian Stir-Fry- Start with traditional steamed rice and let us make the items you love to go with. Choose any three main ingredients, meat, seasonal
vegetables, poultry, or our fresh seafood choices and leave the rest to us. We’ll have teriyaki, oyster and Thai chili sauces that
are sure to please any and all of your guests.
Dessert of my dreams- For the all out sweet tooth, why not try a sundae bar? This will have three different premium ice creams
and ten different toppings. For the more grown-up and sophisticated, perhaps the bananas Foster station will work. With the drama of flaming brandy,
sliced bananas and rum sauce over vanilla bean ice cream. Another idea is a strawberry shortcake station or maybe a fudge brownie sundae table.
Ask for seasonal selections.
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Inn on Church
Sample Brunch Menu
This menu is perfect for a shower, the morning after a wedding or a family reunion—You tell us the occasion.
We’ve carefully selected these menu items from our extensive collection for their flavor, creativity, and presentation.
May we suggest?
Florentine Eggs Benedict
Sautéed Spinach and a Grilled Tomato Slice topped with a Smoked Tomato and Basil Hollandaise Sauce
Smoked Salmon and Chive Quiche Tartlets
Stuffed Croissant French Toast with Ricotta and Nutmeg topped with Honey Caramelized Apples and warm Pure Maple Syrup
Poached Chicken Crepes with Wild Rice and Mushrooms topped with Mornay and Tarragon Sauce
Lemon Poppy Seed Muffins Drizzled with Lavender Syrup
A Bowl of Seasonal Fresh Fruit with a Honey, Orange and Mint Julep Dressing
Herb - Roasted New Potatoes with Fresh Rosemary
Apple Smoked Bacon -OR- Fresh Sage Sausages -OR- Sliced Country Ham
Accompanied by Fluffy Angel Biscuits with Local Jams
Creamy White Grits with Fresh Corn
Apple Walnut Cake served with Sour Cherry Compote
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General information
To ensure the best service possible we request that all selections of food and beverage be completed no later than thirty (30) days prior to your event. We require a written contract for custom or large events. This contract will provide details to include a guarenteed number of guests and the fee per guest. A final count of attendees is needed one week prior to your event. The final count will be the minimum number of attendees you will be billed regardless of the actual number in attendance. For events including Room Reservations, a final number of rooms needed is to be confirmed one week in advance. This represents a minimum number of rooms to be billed. A change of room location /layout or additional charges may be incurred. Some menu selections may require a minimum number of guests.
Cancellation
A cancellation of thirty days or more less to reservation date will result in a charge of 50% of your inn room(s) rental fee. A 50% refund of the food and beverage deposit(s) will be refunded if Inn on Church is notified thirty days or more prior to your event, less the $250 initial reservation deposit. A notice of less than thirty days will result in a full forfeiture of all deposits and payment to Inn on Church inn of 100% of the estimated total charges for rooms, fees and banquet amounts.
Deposit and Billing
A $250 (non refundable) deposit is required to reserve the requested date for your event. The Inn on Church requires a 50% deposit on the estimated cost of all food and
Beverages upon the final menu selections. Payment in full is required on the day of the event, unless prior arrangements have been made at the time of booking. Payment may be made by cash or check.
Taxes and Gratuities
A 6.75% state tax and a 20% gratuity will be added to the total charges. A 10.75% state/county tax will be added to all room rental charges.
Special Arrangements
We can assist in arranging entertainment, floral decorations, wedding or meeting coordination, Valets, photographers, transportation, ice carvings and specialty cakes. Ask your banquet coordinator for further information.
We
are more than happy to arrange for distinctive, personalized gifts, fruit trays
or baskets, snacks, beverages and flowers to await that special person upon
their arrival to the Inn. Ask your banquet coordinator for further information.
Spouse Programs
The Inn staff can arrange for special day trips to the Biltmore Estate, Gardens and Winery, tours of the Carl Sandburg Home, rafting and kayak trips, day hiking excursions, Golf and performances at the Flat Rock Playhouse. Ask your banquet coordinator for further information.
Audiovisual Equipment
Inn on Church is pleased to arrange for any audiovisual equipment required. We offer flip chart/markers, TV/VCR units, slide projectors, overhead projectors and screens, computer as well as video, audio, lighting and projection materials.
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