The Event Sales Division is the exclusive food and beverage caterer for all properties owned and managed by Bald Head Island Limited. No catered food and beverage of any kind will be permitted into any of these facilities by patrons or patrons’ guests.
Beverage Service
We offer a complete selection of beverages to complement your function. The North Carolina Alcohol and Beverage Commission regulate alcoholic beverages and services. As the licensee, we are responsible for the administration of these regulations. Alcoholic beverages for catering functions may not be brought onto Bald Head Island Limited premises from outside sources. We reserve the right to refuse alcohol service to intoxicated or underage persons. Alcoholic beverages may not be removed from the premises.
Menus
The following menus are designed as guidelines to assist you in the selection of your food and beverage services. Please note that the Event Sales Person welcomes the opportunity to customize menus and services to create unusual or thematic events.
Labor
Event personnel are scheduled as follows: breakfast and lunch shifts, 4 hours; dinner shifts, 6 hours. Shifts include set up, service and breakdown. Any events requiring additional time for service will incur an overtime charge of $25.00 per banquet staff member per hour.
Pricing
A 20% service charge will be applied to all food and beverage sales (including alcohol). A 7.75% sales tax will be added to all food, alcoholic and non-alcoholic beverages, rental equipment, event sites and floral decorations. Guaranteed prices will be confirmed with a signed contract and specified deposit.
Contracts
A signed copy of the event contract must be returned two (2) weeks prior to your event. The signed contract with its stated terms and addendum (if applicable) constitutes the entire agreement between the client and the Event Sales Department. Any on-site additions to these contracted arrangements will be accommodated upon signature of a revised Banquet Event Order.
Cancellation Policy
Cancellation of contracted services must be made in writing a minimum of four (4) weeks prior to the scheduled function. If the event is canceled less than 14 days but more than 72 hours (3 business days) prior to the event, a fee of 75% of the total estimated services will be charged. Any event canceled less than 72 hours (3 business days) prior to the event will incur 100% of the estimated charges. All prices listed are per person, unless otherwise stated. Minimum numbers per choice are stated, and additional fees will be added if minimum numbers are not met.
Payment
A deposit of 100% of estimated charges is due, along with the signed contract, by the date specified in the event contract to guarantee services. Any increases in the final guarantee (above 5%) are due and payable prior to the start of services. Any on-site adjustments, additions or replenishments of the contracted event services will be reflected in the final Invoice, payable within 10 days of receipt. The Event Sales Department does not extend direct billing. As such, a guarantee payment is required for all functions. You may finalize your account by company check, cashier’s check, Visa, MasterCard, American Express (excluding debit cards) or the Event Sales Department will process/pre-approve your credit card for any estimated balance due three (3) business days prior to your function date.
Facility Services
Banquet prices include linens, glassware, china, and flatware for up to 150 seated guests at selected locations. Additional rental charges will apply for banquets for over 150 guests. China service is limited to selected areas. Any tables, chairs or props will incur additional charges.
Plated Meals
Bald Head Island Limited’s Event Sales Team will customize plated meals for lunch and dinner selections to suit your needs; these meals can be served at selected locations.
Guarantees
The guaranteed number of attendance is required 14 days in advance of the scheduled event date. If the guarantee is not received as stated, the number specified on the contract will be your guarantee. The attendance number may not increase by more than 5% within 72 hours prior to the event date. The Event Sales Department will not be responsible or liable for serving any additional guests, but will do so based on availability of the product.
Hot Hors D’oeuvres (Each selection includes 50 pieces for $125.00, unless otherwise noted)
Applewood-Smoked Bacon Wrapped Scallops
Scallops wrapped with applewood-smoked bacon with a maple-pepper glaze
Miniature Crab Cakes
Blend of claw and lump crabmeat with peppers, onions and seasoning with a dollop of Cajun mayonnaise
Spinach and Feta Stuffed Mushrooms
Large mushroom caps filled with spinach, feta cheese and a garlic mixture
Potato Santa Fe
Baby Yukon potato stuffed with corn & black bean relish with a chipotle tomato sauce
Steamed Pork Potstickers
Pork and fresh ginger filling in a traditional Asian dumpling with a Thai chili sauce
Asparagus and Fontina in Phyllo
Asparagus tips and silky Fontina cheese in a flaky phyllo pastry with a sun-dried tomato yogurt sauce
Blue Cheese and Cranberry Puff
Tart blue cheese and cranberries in a puff pastry dough with toasted pecan dust
Asian Chicken Satay
Chicken breast marinated in a spicy Asian garlic sauce with a Thai peanut dipping sauce
Vegetable Spring Roll
Carrots, cabbage, celery, onion and water chestnuts blended together with a hot and sour dipping sauce
Butterfly Coconut Shrimp
Large shrimp encrusted with coconut and breadcrumbs served with a spicy chili sauce
Chicken Curry Puff Spicy curry chicken with tomato and onions in a delicate puff pastry
Miniature Chicago Style Pizza
Sausage, spicy tomato sauce and cheese in a miniature deep dish pizza crust
Fried Pecan Chicken Bites
Chicken tenders dipped in pecan batter and rolled in chopped pecans with a zesty honey mustard sauce
New England Clam Chowder Shots
Served in shot glasses (minimum order of 150)
Cold Hors D’oeuvres
(Each selection includes 50 pieces for $125.00, unless otherwise noted)
California Sushi Roll
Avocado, crab and cucumber with wasabi mayo
Chilled Jumbo Shrimp
Jumbo shrimp with lemon and cocktail sauce
Prosciutto-Wrapped Asparagus
Marinated asparagus spears wrapped in prosciutto with red pepper pesto
BLT Stuffed Tomato
Applewood smoked bacon, shredded lettuce and herb mayo stuffed cherry tomato
Endive with Ham and Scallion Mousse
A creamy blend of smoked ham and scallions inside a Belgian endive leaf
Tomato Bruschetta on Crostini
Fresh diced tomatoes and basil on sliced baguettes with olive oil
Salmon Caviar Egg Salad
Southern style egg salad topped with salmon caviar on a blini
Smoked Trout Mousse Canapé
NC pecan smoked trout with cream cheese and fresh dill on an English cucumber
White Grape and Roquefort Truffles
White grapes coated in Roquefort and chopped pecans
Crab and Avocado Tartlette
Mini tart filled with lump crab and avocado relish
Goat Cheese Crostini
Creamy goat cheese on a crisp crostini topped with a sweet onion marmalade
Hors D’oeuvre Upgrades
(Each selection includes 50 pieces)
Lollipop Lamb Chops
Frenched lamb chop with a dollop of mint jelly…$250
Blackened Sea Scallops
Jumbo sea scallops pan-seared with our blackening seasoning. Served with lemon and Cajun mayonnaise…$250
Miniature Beef Wellington
Beef tenderloin medallions with mushrooms, cream, shallots and garlic in a flaky puff pastry…$225
Kobe Beef Sliders
Diminutive Kobe beef hamburgers topped with melted cheddar and Dijonnaise…$200
Low Country Spring Rolls
Collard greens, fresh vegetables, shrimp and crawfish with hot and sour dipping sauce…$200
Lobster Rolls
Traditional lobster salad with shredded lettuce on a miniature frank roll…$250
Duck Confit Pot Sticker with Wild Berry Glaze
Duck leg confit, pureed ginger, scallions and Asian spices served in a miniature egg roll wrapper…$200
(75 person minimum)
Cape Fear Celebration
$135.00 per person
(includes site fee, gratuity, and four hour standard bar and food selections)
(Please select four hors d’oeuvres, quantity based on 6 pieces per person)
Hot
*Applewood-Smoked Bacon Wrapped Scallops
*Miniature Crab Cakes
*Spinach and Feta Stuffed Mushrooms
*Potato Santa Fe
*Steamed pork potsticker
*Asparagus and fontina in phyllo
*Blue cheese and cranberry Puff
*Asian Chicken Satay
*Vegetable Spring Roll
*Butterfly Coconut Shrimp
*Chicken Curry Puff
*Miniature Chicago Style Pizza
*Fried Pecan Chicken Bites
*New England Clam Chowder shots
Cold
*California Sushi Roll
*Chilled Jumbo Shrimp
*Prosciutto-Wrapped Asparagus
*BLT Stuffed Tomato
*Endive with ham and scallion mousse
*Salmon caviar egg salad
*Tomato Bruschetta on Crostini
*Smoked trout Mousse Canapé
*White Grape and Roquefort Truffles
*Crab and Avocado Tartlet
*Goat cheese crostini
Displays
(Please select 2)
*Ginger/Soy-Seared Fresh Tuna Loin
*Antipasto Display
*Domestic and Imported Cheese Display
* Fresh Mozzarella and Tomatoes
*Sliced Seasonal Fresh Fruit Display with Yogurt Dipping Sauce
*Crudités Platter with Tzatziki Sauce
*Baked Brie with Caramelized onions
*Smoked Salmon Display
*Hot Dips
*Quarter Pound Steamed Peel and Eat Shrimp *Oysters on the Half Shell
*Jonah Crab Claws
Reception Dinner Buffets
(Please select one)
Carolina on my mind
Carolina caviar salad Orzo salad with baby shrimp, teardrop tomatoes, spinach and goat cheese Broccoli salad with bacon and honey roasted peanuts Mixed baby greens with chef’s choice of two dressings
Carolina Dirty Rice
Medley of Green and Wax beans with thyme butter Succotash
Grilled breast of chicken over crawfish cornbread stuffing and Creole cream
Low Country Shrimp and Grits
Hickory-Molasses roasted pork loin with natural jus
Over NC sweet potato hash
Seaside Escape
Fennel slaw
Green bean & goat cheese salad
Israeli Cous Cous Salad
Mixed baby Greens with chef’s choice of two dressings
Roasted baby potatoes with scallion butter and smoked sea salt
Grilled asparagus with blood orange hollandaise Stewed yellow squash with red peppers and Bermuda onions
Crab cakes with roasted corn-chive beurre blanc Broiled Mahi Mahi with a peppadew coulis
Grilled Flank Steak with a cabernet reduction and oyster mushrooms
Reception Dinner Buffets
Build Your Own Memories
Chef’s Selection of three creative composed salads Mixed baby greens with chef’s choice of two dressings
Chef’s choice of starch and vegetable preparation to complement your menu
Poultry selections (select one)
Roasted duck breast with a blackberry-cognac sauce Fried airline breast of chicken with a tasso gravy Apricot glazed half Cornish hen
Grilled breast of chicken with teardrop tomato sauce and fresh basil
Cornbread and Andouille stuffed quail over braised collards (Add $6 per person)
Meat Selections (select one)
Sliced roasted strip loin with rosemary demi glace Grilled flank steak with a wild mushroom ragout Roasted leg of lamb with a charred red pepper and sambuca jus
Sliced boneless pork loin chops with peach-brandy bbq glaze
Applewood bacon wrapped petite filet with Vidalia marmalade and pecan wild rice (Add $10 per person)
Seafood selections (select one)
Green Curry shrimp over jasmine rice with toasted shaved coconut
Low Country clams and mussels in a white wine garlic broth
Coriander and Black pepper crusted salmon over wilted spinach with chive aioli
Baked striped bass with a blue crab stuffing and smoked shrimp cream
Grilled Grouper over Lobster Risotto (add $10 per person)
Island Breeze
$125.00 per person
(includes site fee, gratuity, four hour standard bar and food selections)
(Please select four hors d’oeuvres, quantity based on 6 pieces per person)
Hot
*Applewood-Smoked Bacon Wrapped Scallops
*Miniature Crab Cakes
*Spinach and Feta Stuffed Mushrooms
*Potato Santa Fe
*Steamed pork potsticker
*Asparagus and fontina in phyllo
*Blue cheese and cranberry Puff
*Asian Chicken Satay
*Vegetable Spring Roll
*Butterfly Coconut Shrimp
*Chicken Curry Puff
* Miniature Chicago Style Pizza
*Fried Pecan Chicken Bites
*New England Clam Chowder shots
Cold
*California Sushi Roll
*Chilled Jumbo Shrimp
*Prosciutto-Wrapped Asparagus
*BLT Stuffed Tomato
*Endive with ham and scallion mousse
*Salmon caviar egg salad
*Tomato Bruschetta on Crostini
*Smoked trout Mousse Canapé
*White Grape and Roquefort Truffles
*Crab and Avocado Tartlet
*Goat cheese crostini
Displays (Please select 2)
*Ginger/Soy-Seared Fresh Tuna Loin
*Antipasto Display
*Domestic and Imported Cheese Display
*Fresh Mozzarella and Tomatoes
*Sliced Seasonal Fresh Fruit Display with Yogurt Dipping Sauce
*Crudités Platter with Tzatziki Sauce
*Baked Brie with Caramelized onions
*Smoked Salmon Display
*Hot Dips
*Quarter Pound Steamed Peel and Eat Shrimp *Oysters on the Half Shell
*Jonah Crab Claws
Stations (Please select 1 Carvery and 1 Specialty Station)
Carvery
*Roast Tenderloin of Beef
*Pepper Encrusted Prime Rib of Beef
*Herb Roasted Pork Loin
*Honey Glazed Ham
*Roasted Breast of Turkey
*Salmon en croute
Specialty
*Shrimp & Grits Station
*Asian Wok Station
*Potato Bar
*Pasta Station
*Fajita Station
*Fish Taco Station
*Pan Seared Tuna Station
*Crepes Station
*Mediterranean Station
Package Includes Mixed Green Salad with Dressings and Chef’s choice of vegetable and starch
Seated by the Shore
(120 person maximum)
$150.00 per person
(includes site fee, gratuity, four hour standard bar and food selections)
Cocktail Reception
(Please select four hors d’oeuvres, quantity based on 6 pieces total per person)
Hot
*Applewood-Smoked Bacon Wrapped Scallops
*Miniature Crab Cakes
*Spinach and Feta Stuffed Mushrooms
*Potato Santa Fe
*Steamed pork potsticker
*Asparagus and fontina in phyllo
*Blue cheese and cranberry Puff
*Asian Chicken Satay
*Vegetable Spring Roll
*Butterfly Coconut Shrimp
*Chicken Curry Puff
*Miniature Chicago Style Pizza
*Fried Pecan Chicken Bites
*New England Clam Chowder shots
Cold
*California Sushi Roll
*Chilled Jumbo Shrimp
*Prosciutto-Wrapped Asparagus
*BLT Stuffed Tomato
*Endive with ham and scallion mousse
*Salmon caviar egg salad
*Tomato Bruschetta on Crostini
*Smoked trout Mousse Canapé
*White Grape and Roquefort Truffles
*Crab and Avocado Tartlet
*Goat cheese crostini
Displays
(Please select 2)
*Ginger/Soy-Seared Fresh Tuna Loin
*Antipasto Display
*Domestic and Imported Cheese Display
*Fresh Mozzarella and Tomatoes
*Sliced Seasonal Fresh Fruit Display with Yogurt Dipping Sauce
*Crudités Platter with Tzatziki Sauce
*Baked Brie with Caramelized onions
*Smoked Salmon Display
*Hot Dips
*Quarter Pound Steamed Peel and Eat Shrimp *Oysters on the Half Shell
*Jonah Crab Claws
Plated Dinner
First Courses
Seafood Ceviche (add $7.50 per person)
Fried green tomato and lump crab napoleon with citrus vinaigrette (add $7 per person)
Corn and Crab Chowder (add $5.50 per person) Heirloom tomatoes, bacon and maytag blue cheese with balsamic glaze (add $6 per person)
Smoked tenderloin of beef with caramelized onions and horseradish cream (Add $6.50 per person)
Salad (please select one)
Contemporary Caesar
Baby red and green romaine with fresh parmesan and cracked pepper crostini
Mixed Greens
Baby greens with seasonal vegetables, candied walnuts and apple-thyme vinaigrette
Spinach Salad
Crisp baby spinach with applewood bacon, pecan crusted goat cheese, strawberries and raspberry vinaigrette
Main Course (please select no more than two)
Petite Filet and Shrimp Truffle whipped potatoes, haricot verts and wild mushroom demi glace
Center Cut Veal Chop
Caramelized purple potatoes, broccolini and Belgian carrots, pan jus
Pan Seared Airline Chicken Breast
Porcini orzo, sautéed baby zucchini and patty pan squash, tear drop tomato sauce
Roasted Lamb Chops
Lemon-thyme cous cous, julienne vegetable medley, cabernet reduction
Grilled Black Grouper
Sweet potato and crab hash, green and wax bean medley, peppadew coulis
King Cut Prime Rib
Roasted baby potatoes, creamed spinach, garlic and horseradish au jus
Grilled Center Cut Pork Chop
Gorgonzola potatoes, braised collard greens, peach chutney
Grilled Half Maine Lobster
Blood Orange Risotto, Sautéed spinach, Saffron Cream
Traditional Viennese dessert plate served to each table
PLEASE CONTACT US FOR THE COMPLETE EVENT PLANNING CATERING MENU.