While every menu is custom created to suit the event and season,
the following are some examples of items from our dinner menu:


All dinners come with house green salad & seasonal vegetables.


  Sunburst Farms Rainbow Trout with parsley pesto, wild rice & pecan pilaf

 

Busy Bee Chicken, braised & paired with local goat cheese grits,
topped with a wild mushroom sauce


Braised Local Lamb Shanks with caramelized onions & summer squash gratin


Tequila-marinated Busy Bee Flank Steak served with cherry tomato relish


Smoked Local Pork Loin Roast, stuffed with local goat chevre and house cured,
house smoked bacon served with local sweet corn succotash


Grilled Portabella mushroom stuffed with herbed quinoa,
parmesan cheese & toasted pine nuts


Baked Polenta topped with summer ratatouille & local goat cheese

©2013 Wild Indigo Catering  |  Anne Somich, Owner & Chef  |  828-553-6640  |  wildindigocatering.com  |  email