WHAT ARE YOU ENVISIONING? An elegant banquet for VIP alumni? A fun homecoming barbecue? Whatever your vision is, we’re here for you. With 30 years of experience as caterers and event professionals, we delight in attending to the details of your event — whether it’s big or small. Our flexible, seasonally inspired catering menus are just the start. Have a big event on the horizon? Your Bon Appétit chef will collaborate with you to create a custom menu that fits the style of your event and the tastes of your guests. As is the case with all of the food we cook at Randolph-Macon our catered meals are always made from scratch with ingredients inspired by the season, many of which are sourced locally. But, our commitment to you doesn’t stop with the food. Our events team offers creative planning services to help you make your vision come to life. On the day of your event, they’ll be right there with you to ensure that everything from decor and setup to service and event flow are thoughtfully and professionally executed.
BEVERAGE SERVICE
Our event team will provide beverage recommendations to compliment your event menu.
PASSED HORSD’OEUVRES AMBIENT | per piece pricing jerk chicken | refried beans, pickled carrot, cilantro 4.25 chicken liver mousse | “twix,” dark chocolate, brioche 4.50 grass-fed steak tartare | brioche, golden beet horseradish 4.25 salmon poke | nori chip, ginger, grilled scal l ion, wasabi lime crème curried mussel half shell | scallions 4.25 pistachio-crusted tuna | lotus root chip, togarashi aioli 4.50 yellowfin tuna crudo | bottarga, preserved lemon 4.75 smoked salmon mousse | cucumber, dill 4.50 shrimp ceviche | corn tostada, edamame purée 5.00 osetra caviar | new potato, crème fraiche, chive 5.50 tofu ceviche | seasonal emulsion, cucumber cup 3.50 root vegetable caponata | fig purée, lemon chèvre, crostini 3.75 mushroom tostada | refried black beans, giardiniera, carrot cilantro slaw 3.75 baby artichoke tartine | basil pistou, whipped chèvre, lemon aioli 3.75 crispy artichoke skewer bocconcini, fig 3.75 beet tart marinade, goat cheese, savory shortbread 4.00 roasted apple burrata, honey 4.25 quail egg black truffle pesto, toast WARM | per piece pricing duck confit | pretzel crostini, whole-grain mustard 4.75 mini burger | garlic-herb aioli, cheddar 4.25 short rib empanada | cilantro-lime crema 4.50 miso-glazed pork belly skewer | charred edamame basil purée 4.50 bacon-wrapped dates | marcona almond, blue cheese mousse 4.50 greek-style lamb kofta skewer | green tzatziki, pickled cucumber 4.75 maryland crab cake | old bay seasoning, tarragon, caper remoulade 4.00 shrimp meatball | carrot salad 5.00 parsnip soup shooter | pomegranate, chive 3.50 potato and squash samosa | coriander chutney 3.75 vegetable arancini | lemon aioli, parmesan 3.75 artichoke and spinach strudel | lemon aioli 3.75 leek and cheddar hushpuppy | apricot jam 3.75 seasonal vegetable bao | hoisin 4.25 crispy spring roll | sweet chili sauce 4.00 thyme biscuit | brie, seasonal jam 3.75
SMALL PLATE STATIONS
Minimum order of 50 per selection | One chef attendant per 75 guests required at a cost of $200.00 per chef SPAIN | albondigas – select two | 16.50 per guest includes baguette and vinegar coleslaw merguez | mustard and arugula lamb kofta | tzatziki and pickled onion meatloaf | ketchup glaze, cheddar, tomato impossible meatballs ITALY | risotto – select two | 15.00 per guest includes rolls and breadsticks exotic mushrooms | truffle oil, parsley, pecorino romano shrimp | squash, lemon, peppers, parmigiano-reggiano pesto | roasted seasonal vegetable pancetta | butternut squash purée, cauliflower, herb oil, peas crispy rice | red wine, taleggio, sweet peas ITALY | pasta – select two | 14.00 per guest rigatoni | wild boar bolognese, pecorino romano, basil cavatelli | short rib ragout, pomodoro, mushrooms farfalle | spicy eggplant puttancesca, ricotta salata cavatappi | pesto cream, roasted seasonal vegetables campanelle | taleggio, sweet peas, crispy rice three-cheese tortellini | spinach, alfredo, oregano MEDITERRANEAN | kebabs – select two | 16.00 per guest roasted chicken | red onion, squash, green bell pepper greek beef and lamb kofta | Mediterranean spices, red bell pepper hawaiian chicken | pineapple, onion, cilantro spicy thai grilled vegetables | bell pepper, squash, mushrooms, zucchini ASIA | dim sum – select two | 19.00 per guest Includes choice of soy sauce, ponzu sauce, sweet chili sauce, peanut sauce shrimp shumai house-made chicken dumpling potstickers duck confit bao
RECEPTION DISPLAY
Minimum order of 25 per selection FARMSTAND fresh fruit | 8.50 per guest crudite | hummus, buttermilk-herb dip, crackers 8.00 per guest roasted vegetables | balsamic vinaigrette, herb aioli 8.50 per guest ARTISAN FAVORITES chef’s selection of cheeses | grapes, dried fruit, local preserves, toasted baguette, crostini 13.00 per guest locally sources cured meats | tapenade, cornichon, whole grain mustard, cheese straws, crudite 16.00 per guest mediterranean | crispy chickpeas, olive tapenade, cucumber and feta salad, marinated artichokes, garlic-spinach hummus, missed spanish nuts, crackers, pita 19.00 per guest COMFORT CLASSICS Chips and dips | avocado spinach hummus, romesco, salsa roja, whipped chèvre, pita bread, crackers, corn tortilla chips 8.50 per guest guacamole bar | tortilla chips, shrimp salad, poblano pico de gallo, guajillo salsa, salsa verde 12.00 per guest hot diggity dog | warm pretzel bites, tater tots, house-made potato chips, caramel corn, honey mustard, sriracha ketchup, cheese platter 15.00 per guest PLANT-FORWARD SALAD DISPLAY | 17.00 per guest greens | spinach and frisée, baby kale, greek mix, green oak ingredients | bacon, pickled onion, radish, ricotta salata, feta, cherry tomatoes, olives, dried fruit, cashews, almonds, edamame, cucumber, croutons, buckwheat noodles, rice noodles dressings | red wine, citronette, ginger miso, italian, white wine, balsamic, avocado lime, herb buttermilk SNACKS assorted marinated olives | 3.00 per guest mixed nuts | 3.50 per guest crispy cheddar cheese straws | 2.50 per guest house-made popcorn | 3.50 per guest
PATISSERIE BAR
Minimum order of 50 per selection ART IN MINIATURE | 4.00 per guest chamboard marscapone mousse chocolate raspberry tart flourless chocolate cake bite fruit ganache macaron
chocolate-dipped cheesecake lollipop white chocolate yuzu tart rocky road mousse cup pistachio panna cotta fruit tartlet
MINIATURE CUPCAKES | 3.75 per guest red velvet cake | cream cheese frosting black forest cake | whipped cream chocolate cake | chocolate buttercream lemon curd yellow cake | vanilla buttercream
pumpkin cake | spiced cream cheese ginger-spiced cake | maple buttercream yellow cake | vanilla buttercream espresso ganache chocolate cake | coffee frosting
SEASONAL TREATS | 3.50 per guest chocolate brownies blondie bars fruit crumble
lemon bars congo bars chef’s selection
MINIATURE COOKIES | 3.25 per guest chocolate chip double chocolate peanut butter double chocolate
LATE-NIGHT BITES
Minimum order of 50 per selection SAVORY SNACKS | 5.00 per guest petite cheeseburgers | aged cheddar, pickle, ketchup Mini Chicago dog | tomato, onion, mustard, pickle relish, celery salt, sport peppers Sweet potato tots | chipotle ketchup Soft pretzel | chipotle cheddar dipping sauce Chicken fried rice Beef tinga tacos | salsa, cilantro, onions, queso fresco Italian grinder | salami, turkey, pepperoni, lettuce, tomato, onion, swiss cheese, giardiniera, lemon, oregano aioli SWEET DELIGHTS| 5.00 per guest Donut holes Churros | raspberry and salted caramel sauces Chocolate chip cookies and milk shooters Chocolate-dipped cocoa nib pretzel rods
DINNER BUFFET | 70.00 per guest
Includes assortment of artisanal rolls, assorted cookies and bars, locally roasted coffee, and Fair Trade Numi teas SALADS | select one greek salad | romaine, pickled red onion, shaved cucumber, feta, kalamata olives, roasted red peppers, baby tomatoes, lemon-oregano vinaigrette buckwheat and chickpeas | chef’s endive, sundried tomatoes, olives, mint, parsley, almonds, cucumber, red wine vinaigrette chopped | pancetta, blue cheese, hard-boiled egg, red onion, cherry tomato, arugula, frisée, red wine vinaigrette market | seasonal greens, roasted cherry tomatoes, pistachio, sheep’s milk cheese, fennel, pickled red onion, shaved radish, citronette caesar | parmigiano-reggiano, garlic croutons, olives, tomatoes, caesar dressing MAINE | select two chicken piccata | creamy polenta, kalette, lemon, caper, parmesan filet of beef | rosemary, bordelaise seared salmon | roasted seasonal accompaniment eggplant parmesan | pomodoro sauce, melted mozzarella, basil, bread curried lentil and butternut squash cake | red pepper coulis spinach and potato cakes | cumin, golden raisin–mint chutney seared flat iron steak | red wine demi sauce SIDES | select two roasted fingerling potatoes rigatoni pomodoro dill marble potatoes harissa-roasted cauliflower sauteed baby carrots charred seasonal vegetables tomato and white bean ragout DESSERT | select one Pistachio panna cotta Fruit tartlet Mixed berry shotcake Cheesecake lollipops Flourless chocolate cake bites Chambord marscapone mousse cup Vanilla panna cotta macarons
PLATED DINNER | FALL AND WINTER
Includes assortment of artisanal rolls, assorted cookies and bars, locally roasted coffee, and Fair Trade Numi teas three course 75.00 per guest additional entrée 15.00 per guest tableside 25.00 per guest duet entrée 12.00 additional per guest STARTER parsnip-pear soup | bacon lardons, chives, herb butternut squash soup | pepitas, coconut crème, cilantro endive and shaved poached radish | baby lettuce, cherries, pine nuts, fennel, lemon ricotta, apple-cider vinaigrette crispy baby artichokes and chef’s greens | roasted cauliflower, fermented figs, shaved radish, ricotta salata, brown butter vinaigrette seasonal mixed greens and apple butter | crispy pancetta, cow’s milk cheese, baby beets, toasted pecans, cider-maple vinaigrette roasted squash pearls and wild arugula | frisée, raisins, blue cheese fonduta smear, red onion, candied hazelnut, vinaigrette ENTRÉE beef tenderloin | potato purée, baby squash, bordelaise chicken piccata | creamy polenta, kalette, lemon, caper, parmesan duck breast | romanesco broccoli, celeriac-potato purée, pickled mustard seeds, natural reduction free-range chicken breast | compressed stone fruit, potato purée, roasted baby root vegetables, lemon jus salmon | crispy dill potatoes, haricot vert, smoked chestnut purée, tarragon lemon velouté seared bass | seasonal braised greens, butternut squash purée, chive oil short rib ravioli | braised cipollini, romanesco broccoli, crispy quinoa, brandy-peppercorn sauce squash dumpling | pea edamame purée, roasted mushrooms, radish grilled tofu | miso-rutabaga coulis, steamed baby bok choy, toasted brown rice, teriyaki sauce DESSERT classic cheesecake | vanilla streusel, caramel sauce, seasonal fruit milk chocolate crémeux | chocolate sponge, blood orange gel black sesame panna cotta | chocolate streusel, grapefruit gel, micro herbs limoncello panna cotta | shortbread, citrus gelée, citrus salad, honey-lime sauce banana tarte tatin | caramelized bananas, dulce de leche sauce, toasted coconut chocolate praline mousse praline | feuilletine, hazelnut anglaise, chocolate decor opera cake | almond sponge cake, coffee buttercream, dark chocolate ganache dark chocolate tart | malted-chocolate whipped cream, chocolate decor apple-butterscotch tart | vanilla streusel, butterscotch sauce, chantilly
PLATED DINNER | SPRING AND SUMMER
Includes assortment of artisanal rolls, assorted cookies and bars, locally roasted coffee, and Fair Trade Numi teas three course 75.00 per guest additional entrée 15.00 per guest tableside 25.00 per guest duet entrée 12.00 additional per guest STARTER asparagus-kale soup | lemon crème fraiche, shaved asparagus, local microgreens watermelon-beet gazpacho | toasted almonds, ricotta salata, chive oil melon and shaved fennel | lemon basil gel, pickled red pearl onion, whipped chevre, greens, white balsamic vinaigrette frisée and poached roasted grapes | frisée, strawberries, radish, walnuts brittle, shallot mustard vinaigrette wild arugula and roasted baby beets | lemon ricotta, goat cheese croquettes, pepitas, poached currants, chardonnay vinaigrette baby greens and basil-pea purée | pistachio crumble, berries, sheep’s milk cheese, compressed cucumber, lemon vinaigrette shaved baby vegetables with carrot-miso emulsion | squash, beets, radish, carrots, radicchio, candied hazelnut, rice wine vinaigrette ENTRÉE roasted lamb loin | harissa-carrot purée, cauliflower, roasted fingerlings potatoes, mint coulis beef tenderloin | potato purée, roasted baby vegetables, braised baby spring onions, red wine jus lemon-rosemary stuffed chicken | za’atar, fingerling potatoes, tokyo turnips, basil purée, lemoncaper beurre chicken breast | dill fingerling potatoes, baby squash, lemon demi roasted duck breast | baby carrots, fontina-herb spoon bread, dried fruit mostarda seared arctic char | smoked corn purée, roasted asparagus, olive oil hand-crafted taleggio ravioletti | roasted squash purée, seasonal vegetables, pecorino, brown butter chermoula bass | tomato and white bean ragout, scallion fennel slaw potato spinach cake | seasonal vegetables, toasted basmati pilaf, cilantro-raisin chutney DESSERT classic cheesecake | vanilla streusel, caramel sauce, seasonal fruit greek-yogurt mousse | olive oil cake, citrus gel, fresh berries pistachio cake | white chocolate mousse, berry gel, fresh berries creamsicle white chocolate mouss | orange curd, streusel, micro basil lemon chèvre cheesecake | graham streusel, blackberry gastrique, berries limoncello panna cotta | shortbread, citrus gelée, citrus salad, honey-lime drizzle white chocolate raspberry tart | fresh raspberry, micro mint, lavender gelée