Caterer, Custom Catering, , Roanoke Events, Virginia, Floyd, Christansburg Caterer, Blacksburg catering, Catering, Blue Ridge Parkway, BBQ, Professional caterers, Team Cooking Classes, Dinner Parties, Fine Dining, Private Chef, Culinary Mentoring, Private Cooking Classes, Weddings, Event Planing, Party Planner, Corporate, Service, Coffee, Chocolate, Virginia Tech, vegetarian, vegan, gourmet to go, Google-site-verification: google62316f8e831178db.HTML" /> Roanoke, VA and Blacksburg, VA Unique Caterers

Painted masterpieces on plates to a stunning buffet arrangement, we can help you decide what the best for your event is.

All our menus are designed with your tastes and dietary needs in mind. 

SAMPLE ENTREES

  • Beef Tenderloin: Roulade stuffed with lobster, asparagus and julienne carrot, grilled and served with Sauce Béarnaise.
  • Stuffed Breast of Chicken: Our fresh young boneless breast of chicken stuffed with fresh apples, walnuts, and goat cheese.
  • Brown Sugar Salmon: Cedar plank roasted and complemented with smoked tomato vinaigrette.
  • Double Thick Pork Chop: Marinated with apple cider, rosemary and maple syrup, grilled pears and merlot reduction.
  • Spinach Stuffed Pork: Boneless loins of pork are wrapped around a mixture of spinach, fresh herbs and cheese.
  • Lamb Rack: Rubbed with grain mustard and rosemary, minted lamb demi glace.
  • Buffalo Ribeye: Au Poivre with shallot brandy pan sauce
  • Sesame Seared Yellow Fin Tuna: apricot soy glaze, seaweed salad and wasabi.
  • Pan Seared Duck Breast: Our tea smoked breast of young duckling, pan seared, sliced and laced with a caramelized peach ginger sauce.
  • Veal Prime Rib:  Slow roasted to perfection and served with red wine braised shallots and horseradish sauce.
  • Boneless Breast of Turkey: Boneless breast of turkey stuffed with a sage pecan dressing, roasted and served with Champaign pan gravy.
  • Local Grouper: Coconut macadamia crusted and served with brown butter rum sauce.
  • Rock Cornish Game Hen: Cider cured game hens, boned, seasoned, wood roasted and served with a shiitake mushroom, leeks and wild rice.
  • New York Strip Steak: Cuts selected from the finest strip loin, grilled and topped with caramelized onions in a brandy black pepper sauce.                                                     


          
                    

  • Summer Apple and Sage Cured Double Pork Chop, Potato Au Gratin, Local Vegetable
  • Grilled Cider Cured Pork Loin Stuffed with Our Rosemary and Thyme Goat Cheese; Sautéed Apples, Onions, Mushrooms and Spinach
  • Cedar Planked Salmon; Indian corn Pudding, Vegetable Medley
  • Garlic-Green Herb Pesto Roasted Game Hen over Fettuccine Alfredo and Broccoli
  • Broiled Spiced Catfish over Grilled Zucchini-Summer Squash Salad Swimming in Smoked Tom Vinaigrette
  • Free Range Chicken Breast Stuffed with Honey Ham, Sage and Fontina Cheese, Apples and Cabbage, Chardonnay Mustard Veloute
  • Virginian Surry Sausage and Mustard Grilled Chicken Breast Stuffed with Winter Greens, Red Currant Demi Glace, Creamed Leeks, Shiitake Mushrooms and Wild Rice
  • Aged 12oz Ribeye with Wild Mushroom Sauce, Twice Baked Potato and Vegetable Medley
  • Braised Top Sirloin roast, Horseradish Whipped Potatoes and Vegetable Medley
  • Brown Sugar and Dill cured Salmon in Smoked Tomato Vinaigrette with poached julienne Vegetable
  • Sautéed Grouper, Lemon-Ginger Sauce, Sweet Lemongrass-Coconut Sticky Rice
  • Pecan Crusted grouper with Ginger butter Sauce
  • Herbed rice and Vegetable Medley
  • Baked Vegetable Lasagna with Sage and Walnuts
  • Grilled Portobello Mushroom Cap with Miso Simmered Vegetables and Tofu, Seaweed Salad and Soba Noodles
  •  Farmhouse Roast ½ Duckling with Peach Demi Glace, Lyonnaise Potatos, braised root vegetables
  • 16 oz In House Aged Ribeye or NY Strip Steak with Wild Mushroom Sauce, Twice baked Potatoes and Vegetable Medley
  • Pepper Seared Ahi Tuna with Sesame Seaweed Salad, Wasabi Cream, Pickled Ginger, Coconut Sticky rice and Snow Peas
  • Sautéed Shrimp and Scallops in Saffron Cream with Herbed Rice and Julienne Vegetable sautéed with fresh Tarragon
  • Ragout of Veal, Olives, Capers, Zest and Sweet Potato Gratin with Braised Vegetables
  • Grilled Mustard-herb Marinated lamb Rack, Roasted Garlic Whipped Potatoes and Vegetable medley


    • Mahi-Mahi, Macadamia-Coconut Crusted with Brown Butter Rum Sauce
    • Prosciutto Wrapped Grouper Roasted with Tomatoes, Capers, Olives, Fresh Basil, White Wine and Toasted Couscous
    • Seared Red Snapper, Lemon Butter, Silver Queen Succotash, Asparagus and Fresh Sage
    • Grouper Roulade stuffed with Baby Spinach, Wild Mushrooms and Roasted Garlic, Lemon Thyme-Mushroom Broth
    • Crispy Yellow Tail Snapper with Apricot-Soy Glaze 
    • Pecan Grouper and Fresh Herb Mahi-Mahi Medallions, Sautéed Spinach, Lemon Beurre Blanc and Roasted Red Pepper Coulis
    • (The colors and flavor contrasts are wonderful in this dish)
    • Snapper Almandine with Lemon-Caper White Wine Sauce
    • Fish… Grilled with Gazpacho Beurre Blanc
    • Fish… Garlic Cilantro Roasted with Mango Salsa, Smoked Poblano Sweet Corn Coulis and Coconut Rice Pilaf
    • Fish… Pan Seared on Ratatouille with Roasted Garlic Butter, Fresh Basil, Greek Tapenade and Red Wine Reduction
    • Sesame Seared Yellowfin Tuna, Seaweed Salad, Thai Garlic Chili Sauce
    • Pepper Seared Yellowfin tuna, Roasted Artichoke, Fennel and Plum Tomatoes, Arugula and White Beans with Sweet Balsamic Glaze and Lemon Aioli