Catering Menu
V - Vegetarian | VG - Vegan | GFA - Gluten Free Available
Boxed Lunches
$18.00 | Head Includes Kettle Chips
The Classic
In-house roasted beef, provolone, caramelized onions & green peppers, spring mix, mayo, house vin, spring garden baguette.
Reuben Revisited
In-house corned beef, pickled purple cabbage, Swiss cheese, caramelized onions, Swedish rye, house Russian dressing.
Turkey Melt
In-house roasted turkey, aged white cheddar, garlic aioli, bacon, spring mix, red onion, spring garden bialy.
Chicken Salad Sammy
House chicken salad, spring mix, sourdough.
Beth to Caesar
Julienned romaine, purple cabbage, red onion, crouton dust, blackened chicken, house anchovy vin.
‘Scoe Bowl (V, VG)
Quinoa, sauteed brussels, roasted sweet potatoes, pickled purple cabbage, Russian or coconut aioli.
Boxed Brunches
$18.00 | Head Includes Hashbrowns
Sausage, Egg, and Cheese Biscuit
Bacon, Egg, and Cheese Biscuit
Corned Beef, Egg, and Cheese Biscuit
Egg and Cheese Biscuit
The Chicken Biscuit
Fried chicken, bacon, aged white cheddar.
Blackened Chicken Omelette
Blackened chicken, caramelized onions, spinach, goat cheese.
Steak Omelette
Thinly sliced steak, bell peppers, sweet onions, artisan mushrooms, gruyere.
Corned Beef Hash
Sunny eggs + rosemary aioli.
‘Cille Cake
House-made pancake + choice of Neese’s sausage or bacon.
Hors D'oeuvres
Additional hors d'oeuvres available depending on the season.
Deviled Eggs Four Ways
Basil garlic, buffalo bleu, maple bacon, truffle parmesan.
Mini Seasonal Salad Cups
'Cille Wings with Dill Ranch
Charcuterie Board
Mini Crab Cakes
Toasted almond remoulade and cilantro aioli.
Crab - Stuffed Shrimp with Lemon Gastrique
Sean's Cornbread with Honey Butter
Crudités with Dill Ranch
Seasonal Fruit Platter
Bacon - Wrapped Jalapeño Poppers Stuffed Withhouse Pimento Cheese
Crostini with Fig Jam, Prosciutto, Arugula, and Balsamic Glaze
Hot Brunch
Entree Options:
Make Your Own Biscuit Bar
Minimum of 2 • Scrambled eggs & cheese, fried chicken, corned beef, thinly sliced country ham, sausage, bacon.
Corned Beef Hash with Rosemary Aioli
Pulled Pork Hash with 'Cille Sauce
Seasonal French Toast
Mama Cille's Pancakes (GFA)
Side Options:
Biscuits
Scrambled Eggs
With or without cheese.
Hash Browns
Neese's Sausage Patties
Bacon
Fresh Fruit
Hot Lunch & Dinner
Entree Options:
‘Scoe Bowl (V, VG)
Quinoa, sauteed brussels, roasted sweet potatoes, pickled purple cabbage, russian or coconut aioli.
Southwest Salad (V, VG)
Local mixed greens, corn, black beans, red onion, avocado, cilantro lime jalapeno vin.
Chicken and Rice Bake
Pulled chicken, sweet peppers, onions, parmesan risotto.
Lasagna Blanco
Ground chicken, spinach, mushrooms, bechamel.
Shrimp and Gritcakes
Coastal shrimp, bell peppers, onions, gritcakes.
House Pulled Pork
With house-made Eastern or Western Carolina BBQ.
House Meatballs in Red Sauce with Baguette
Sean’s meatballs in scratch-made sauce.
Citrus and Herb Braised Chicken
Crispy skin and tender inside, served bone in.
Garlic & Herb Rubbed Pork Tenderloin
Delectable slices served medium.
Beef Tenderloin Filet with Beef Jus
Sliced and served medium rare.