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Spoonbread Bistro Private Events

Menu listing are samples and we will work to build the menu that best fits your group and their needs.

Group A

  • The Spoonbread Crabmeat Wellington
  • Ramaki [Scallops wrapped in smoked bacon]
  • Goat cheese and black mission fig date on toast points
  • Beef and mushroom satay with garlic tapenade
  • White meat chicken salad on crostini
  • Spanokopita
  • Smoked turkey scones with pepper aioli

Group B

  • Country ham scones with dill honey mustard
  • Grilled baby lamb chop with béarnaise
  • Mini crab cakes on soft bread rounds
  • Crab meat quesadillas
  • Seared sea scallops on white corn cakes with chipotle butter
  • Grilled asparagus wrapped in Spanish prosciutto
  • Rare beef tenderloin on toast point and tarragon sauce

Group C

  • Asparagus Strudel (asparagus, white cheddar cheese filling and layers of phyllo dough baked until golden brown sauce in red marinara)
  • Jumbo shrimp cocktail with Ketel One vodka cocktail sauce
  • Cremini mushroom stuffed with crab meat
  • Deviled eggs with caviar
  • Red potatoes filled with country ham mousse
  • Red wine grapes rolled in Roquefort and pistachio
  • Smoked salmon canapé on black bread crème fraiche and lime confit
  • Grilled Tuscan potato bread with Reggiano parmesan oil
  • Corn cakes topped with homemade salsa

Group A

  • Antipasta to include
  • Cheese display of Sevruga caviar with assorted biscuits
  • Crudités with Tuscan breads and dips
  • Grilled bratwurst in Pommery mustard
  • Baked Brie with raspberry pecan filling toast rounds
  • Baked Brie with apricots and almonds toast rounds

Group B

  • Vodka and oyster martini with shotgun sauce
  • Deep fried Campo De Montalban cheese
  • Seasonal fruit with fruit whipped crème
  • Chef Hall’s barbecue biscuits
  • Crabmeat stuffed jumbo shrimp
  • Shrimp wrapped in smoked bacon
  • Whole grilled Caribbean snapper with caper aioli
  • Flavorful crab meat cheesecake with Bremner and Italian flatbreads

Group C

  • Blue cheese and cherry tomato salad with pita crisp coated with pesto
  • Three cheese fondue and toasted potato bread
  • Cool beef tenderloin seared with horseradish and mustard sauce
  • Marinated fresh mozzarella with basil and tomato
  • Decorated fresh poached salmon with chopped eggs, red onions. capers, chive cream cheese and Bremner wafers

Dinner Menu 1

Smoked bacon and spinach salad with balsamic vinaigrette
Chipotle barbecue lobster tail with curry oil
Ginger charred salmon with black pepper mashed Idaho potatoes and seasonal vegetables
Oven fresh bread from Chef Hall

Dinner Menu 2

Goat cheese caesar salad with soft bread croutons
Country ham and asparagus strudel
Herb roasted breast of chicken with green peppercorn sauce, Gremolata potatoes and seasonal vegetables
Oven fresh bread from Chef Hall

Dinner Menu 3

Seasoned greens with cream pepper dressing
Mini crab cakes with shotgun sauce
Maple marinated center-cut pork chop with red wine balsamic sauce
Oven fresh bread from Chef Hall

Dinner Menu 4

Manakintown greens with tomato Merlot and black truffle vinaigrette
Big red tomatoes red onions and fresh mozzarella sprinkled with balsamic and olive oil and slightly broiled
Lemon parsley seared rockfish with Chardonnay butter sauce creamy risotto and seasonal vegetables
Oven fresh bread from Chef Hall

Dinner Menu 5

Traditional caesar salad
Redskin potato and white truffle oil soup
Smoked filet mignon seared in goose fat with red onion marmalade and aloutte potatoes
Oven fresh bread from Chef Hall

Dinner Menu 6

Market salad of local farm-raised vegetables with lemon pepper dressing
Fried oyster on corn cakes with shotgun sauce
Mixed grill of beef tenderloin and Berkeley crab cake with Dijon mustard
Beurre blanc and linguine pilaf seasonal vegetables
Oven fresh bread from Chef Hall

Dinner Menu 7

Baby lettuces with julienne vegetables and honey mustard vinaigrette
Roasted red pepper bisque with crab
Mixed grilled of beef tenderloin and fresh Atlantic salmon a la Soubise with roasted and with garlic Yukons and seasonal vegetables
Oven fresh bread from Chef Hall

Dinner Menu 8

Goat cheese salad with walnut and oranges and a cranberry vinaigrette
Beef tenderloin baguette with an Arrogant Ale sauce
The Berkeley’s scallop mousse crab cakes with creamy crab risotto sauce
European butter with capers
Oven fresh bread from Chef Hall

Dinner Menu 9

Harvest of greens with shaved Reggiano Parmesan, focaccia bread and toasted red wine vinaigrette
Marinated mozzarella with prosciutto on crostini
Jumbo Atlantic shrimp, crabmeat, country ham and field spinach sautéed and tossed with white wine cream and fettuccine
Oven fresh bread from Chef Hall

Dinner Menu 10

Mustard greens with apricot, oranges and mammoth pecans with a citrus vinaigrette seasoned with country ham
Grilled tomato bisque
Triple bone lamb chop with fondant and Mint Candy Sauce, mashed potatoes and seasonal vegetables
Oven fresh bread from Chef Hall

Private Events

Inquiry Form

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Please ask if you would like custom menus. An upcharge will be applied.

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  • Please enter a number from 1 to 300.