Catering

your menu should work for you

Every dish we create is fresh, seasonal, and Shenandoah Valley-local, with a menu thoughtfully curated to reflect your taste and preferences. We're proud to offer a wide range of options, including unique and delicious vegetarian, vegan, gluten-free and dairy-free choices. While all our menus are custom, we understand that choosing can be hard! Find inspiration for your occasion, in our sample menus below.

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Wedding Menu

Gourmet menus for the foodie bride.

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Gala Menu

Suitable for donor events.

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Brunch Menu

Board meeting but FUN! From a catered baby or bridal shower, to an Apple Blossom function

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Summer Menu

Bright and fresh, with Grilled Flank Steak with Chipotlec Honey Glaze, Summer Melon Skewers, and cooling Peach Bellinis. For a relaxed yet upscale vibe, our BBQ catering in Winchester, VA, is a local favorite.

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Winter Menu

Hearty and festive, with Roasted Root Vegetable Spoons, Butternut Squash Soup Shots, and our signature Kimbalena’s Soy Nog with Captain Morgan’s Private Stock Rum. Menu suitable for holiday parties.

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Corporate Menu

For gatherings big and small: coffee, Lunch & Learns, Pumps and Pearls (Apple Blossom)

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Cocktail Menu

Hosting an intimate after-hours party? Our butler-passed hors d'oeuvres and signature cocktails are sure to help your guests mix & mingle.

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Spring Menu

Light and vibrant, featuring Grilled Lamb with Rosemary Mint Drizzle and refreshing Lavender Vodka Lemonade.

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Autumn Menu

Rich and comforting, showcasing Cranberry and Maple Glazed Ham, Parsnip, Sweet Potato and Granny Smith Pancakes with French Brie, and warming Hot Mulled Cider.

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What Our Clients Say

Kim was very responsive from day one and she helped craft our menu and even made a few tweaks to a recipe to accommodate our vegan guests. The process was seamless and professional. Additionally, her team planned with me and then took ownership over place settings which was a huge help with set up. Moreover though, the food was phenomenal. I still crave those mashed potatoes!

~ Lauren

Wedding Menu

Passed Hors d’ oeuvres

Bruschetta with Tomatoes and Fresh Basil
Home Fried Tortilla with Avocado Cream and Lime Cilantro Shrimp

Slider Station

Baby Jumbo Lump Crab Cake Slider with Arugula and Lemon Caper Sauce
Waygu Beef Sliders with Applewood Smoked Cheddar, Wild Mushrooms and Dijon Cream
Provencal Potato Salad with Capers and White Wine

Bruschetta Bar Station

Bruschetta Toasts
Tomatoes and Fresh Basil
White Bean and Thyme
Wild Mushroom and Balsamic
Spiced Cheddar and Pimento
Black Bean and Corn

Carving Station

Roasted Turkey Breast with Basil Mayonnaise
Lemon, Fresh Dill and Kosher Salt Poached Salmon with Cucumber Scales and Lemon Dill Sauce
Roasted Pepper Encrusted Pork Tenderloin with Herb Butter
Assorted Rolls and Breads
Fresh Asparagus with Dill Dijon Dressing

Corporate Menu

Breakfast

Hot Tea with Lemon Slices and Honey Bear
Coffee with Sugar Cubes, Splenda, Raw Sugar and Creamer
Assorted Tea Breads, Croissants, Scones and Jam
Fresh Fruit

Lunch

Salad Greens with Homemade Chicken Salad, Radish, Grape Tomatoes and English Cucumbers
Vegetable Pasta Salad with Herb Vinaigrette
Assorted Breads and Butters
Assorted Cookies

Beverages

Iced Tea
Lemonade

Snack

Hand Mixed Trail Mix
Fresh Grapes

Gala Menu

LibaTION

Butler-Passed Greeting Cocktail
Elderberry Spritzer with Hibiscus Flowers

Passed Hors d’ oeuvres

Baby Jumbo Lump Crab Cakes with Remoulade Sauce Parsnip Pancakes with Brillat-Savarin and Golden Fig Orange Preserves
Crostini with Roasted Pork, Slaw, and Virginia Plum Chutney

Plated Dinner Service

Salad Course

Local Baby Green Mix with Toasted Almonds, Golden Raisin, English Cucumber, and Goat Cheese with Honey Herb Vinaigrette

Soup Course

Roasted Red Pepper Soup with Creme Fraiche and Chive

Main Dual-Entree Course

Fresh Herb, Cracked Pepper and Olive Oil Roasted Beef Tenderloin with Horseradish Cream
Lemon and Sea Salt Poached Salmon with Lemon Dill Sauce
Jasmine Rice with Parmesan, Flat Leaf Parsley, and Cracked Red Peppercorns
Fresh Asparagus with Edible Flowers and Lemon Basil Vinaigrette

Dessert Course

Blood Orange Marscapone Mousse with Edible Flower Adornment

Cocktail Menu

Butler-Passed Hors d’ oeuvres

Jumbo Thai Shrimp Wrapped with Snow Peas
Parsnip and Sweet Potato Pancakes with Brie and Sauteed Apple
Southern Ham Biscuits with Honey Butter
Fresh Asparagus Wrapped with Prosciutto
Grilled Vegetable and Lime Cilantro Spoons
Herb Roasted Beef Tenderloin on Soft Baguettes with Dijon Cream and Chive
Belgian Endive with Curried Chicken Salad and Red Grapes
Crostini with Brillat Savarin and Golden Fig Compote

Dessert

Chocolate Raspberry Brownies
Tartlets with Pastry Cream and Fresh Berries

Let’s Do Brunch Menu

Station One

Muffins 3 Ways – Pumpkin, Blueberry, Cranberry Orange
Greek Yogurt Granola Parfait

Station two

Omelets Made-To-Order with Bacon, Cheddar, Caramelized Onion, Mushroom, Roasted Tomatoes, Fresh Herb, French Brie and Sauteed Apples

Station Three

Belgian Waffles with Maple and Orange Butter, Maple Syrup, Fresh Berries and Whipped Cream

Station Four

Farmer’s Casserole with Jarlsberg, Sweet Red Pepper, Roasted Asparagus and Goat Cheese
Cheesy Garlic Corn Grits

Drink Station

Bloody Mary, Mimosa, Bellini and Juice Bar

Spring Menu

Libation

Lavender Vodka Lemonade
Cucumber Water

Hors d’ oeuvres

Roquefort Grapes with Toasted Pecans
Wild Mushroom Bruschetta with Fresh Basil and White Balsamic Reduction

Main

Grilled Lamb with Rosemary Mint Drizzle
Couscous with Fresh Herbs, Toasted Pine Nuts, Fresh Arugula and Roasted Tomato Dressing
Fresh Asparagus with Sauteed Ramps and Lemon Garlic Vinaigrette
Local Romaine Mix, Strawberries, English Cucumbers and Feta with Apricot Mint Dressing

Dessert

Fresh Berries and Cream
Mini Orange Muffins with Maple Butter

Summer Menu

Libation

Peach Bellini
Sweet Iced Tea with Mint Ice Cubes

Hors d’oeuvres

Belgian Endive with Spiced Pimento Cheese
Crostini with Brillat Savarin and Golden Fig Compote
Summer Melon Skewers with Garden Mint and Honey Drizzle

Main

Grilled Flank Steak with Chipotle Honey Glaze
Grilled Fresh Herb Dijon Chicken Breasts
Summer Orzo with Sweet Red Pepper, Scallion, Hearts of Palm and Basil Pesto Vinaigrette
Garden Heirloom Tomatoes with Mozzarella, Balsamic Glaze, Kosher Salt, Cracked Pepper and Fresh Basil

Dessert

Mint Chip Ice Cream Sandwiched between two Cacoa Nib and Sea Salt Cookies

Autumn Menu

Libation

Hot Mulled Cider

Hors d’ oeuvres

Parsnip, Sweet Potato and Granny Smith Pancakes with French Brie
Jumbo Lump Crab Cakes with Remoulade

Main

Herb, Course Black Pepper and Sea Salt Roasted Beef Tenderloin with Horseradish Cream
Roasted Garlic Yukon Gold Mashed Potatoes with Sweet Cream Butter
Fresh Green Beans with Wild Mushrooms and Herb Butter
Locally Grown Salad Greens with Pear, Cranberries, Toasted Almonds, Gorgonzola and Honey Balsamic Dressing
Assorted Hearty Grain Bread with Whipped Butter

Dessert

Pumpkin Muffins with Spiced Cream Cheese

Winter Menu

Libation

Kimbalena’s Soy Nog with Captain Morgan’s Private Stock Rum, Fresh Nutmeg and Whipped Cream with Shaved Chocolate
Cranberry Orange Spritzer

Hors d’ oeuvres

Butternut Squash Soup Shots
Applewood Smoked Bacon-Wrapped Dates Stuffed with Almonds
Roasted Root Vegetable Spoons with Olive Oil, Sage and Sea Salt

Main

Cranberry and Maple Glazed Ham with Clove
Creamy Scallop Potatoes with Thyme and Parmesan
Fresh Green Beans with Caramelized Onion, Tarragon and Lemon Butter
Greenhouse Salad Mix with Roasted Beets, Pumpkin Seeds, Goat Cheese and Virginia Spiced Plum Vinaigrette
Hearty Black Bread with Salted Vermont Butter

Dessert

Warm Bread Pudding with Candied Walnuts and Orange Glaze served with Freshly Whipped Cream