Dinner Packages  Theme Dinners

Salads    Poultry    Beef   Lamb    Seafood    Vegetarian

Please check Heavy Hors D’oeuvres menu

Soups

$3.50 per person

Desserts on separate menu

Plated $4.00 to $7.00 per person

Buffet line $3.00 to $5.00 per person

• Garden Salad: Field Greens w/ Lettuce, Purple Cabbage, Onions, Celery, Alfalfa Sprouts, Sunflower Seeds & seasonal vegetables.  Served with home-made dressings: Lemon Tahini, Honey Mustard, Balsamic Vinaigrette, Bleu Cheese, Low Cal Ranch
• Caesar Salad: Fresh Romaine tossed with Irregardless’ Lemon Parmesan Dressing w/ herbed Croutons & shaved Parmesan Cheese
• Avocado Salad: Fresh sliced avocado, mixed greens, diced tomatoes, toasted walnuts and parmesan cheese tossed with a lemon vinaigrette. Garnished with fresh Crustini.
• Pear Bistro Salad :Mixed greens tossed with lemon shallot vinaigrette. Served with fresh pear slices, bleu cheese and toasted walnuts.
• Warm Goat Cheese Salad: Fresh goat cheese herbed and griddled. Served on mesclun greens with craisins, toasted nuts, and a creamy toasted shallot vinaigrette.
• Greek Salad:Greek style salad featuring mixed greens with diced tomatoes, cucumbers, Kalamata olives, red onions, feta cheese, and a balsamic vinaigrette.
• Bistro Salad: Field Greens with spicy caramelized Pecans, crumbled Cheese and Raspberry Vinaigrette
• Spinach Salad:  with sliced Strawberries & crumbled Gorgonzola Cheese, tossed in a honey chipotle dressing and topped with sliced almonds

Plated $20.00 per person

Buffet $17.00 per person

• Chicken Marsala: Breast of Chicken Sautéed with Mushrooms in Marsala Demi-Glace
• Chicken Schnitzel: Boneless Breast of Chicken, breaded & lightly sautéed, served with Mushroom Wine Sauce
• Morgan Street Chicken: Fresh Chicken Breast marinated in Irregardless’ Lemon Tahini dressing, coated with crushed Cashews, sautéed & topped with herbed butter
• Athenian Chicken: Breast of Chicken layered with Spinach, Onions, Ricotta & Romano Cheeses, wrapped & baked in Phyllo Pastry & served w/ Lemon Sauce
• Chicken Breast Piccata with a Lemon Caper Sauce
• Moroccan Barbeque herbed with Cardamom, Coriander & Cinnamon, served with a fragrant Cous Cous
• Pomegranate-Black Pepper Glazed Chicken breast topped with a Citrus Garlic Sauce
• Tuscan Chicken: Breast of Chicken stuffed with Spinach & roasted red peppers, topped with a Blush Sauce
• Chicken Marengo, with seared Chicken Breast topped with stewed Tomatoes, Olives and Mushrooms
• Peanut Chicken: pan seared peanut crusted chicken breast served with a Lemon Grass Ginger glaze
• Fried Chicken: breast served with a sweet and sour BBQ sauce and black bean peach salsa
• Duck Confit:  braised Muscovy duck leg served on top of sweet potato hash and topped with port cherry nectar
• Roast Turkey: Oven roasted, sliced white and dark meat, served with Stuffing, Gravy & Cranberry Orange Relish

Plated $22.00 to $29.00 per person

Buffet $18.00 to $25.00 per person

Plated $29.00 per person

Buffet $25.00 per person

• Marinated Tenderloin of Beef: in Red Wine, Fresh Herbs, served with a
•  Choice of sauces:
• Wild Mushroom Sauté
• Roasted Garlic Thyme
• Five Peppercorn Sauce
• Cracked Pepper and dried Cherry
• Tenderloin Nut Pastry: Tenderloin Filet encrusted with Pecans & Pistachio Nuts wrapped in Phyllo Pastry served on a Red Pepper Coulis
• Beef Wellington: stuffed with a Mushroom Duxelle served with Caramelized Onion Sauce

Plated $24.00 per person

Buffet $20.00 per person

• New York Strip: with a Peppercorn Sauce (other sauces available)
• Roast Prime Rib of Beef au Jus: Prime Rib seasoned & roasted, served with Au Jus with horseradish garnish
• Espresso rubbed Rib Eye Steaks: grilled and topped with a wild Mushroom Fricassee
• Beef Brochette: skewered marinated Tenderloin tips grilled with Onions, Mushrooms, topped with Beef Demi-glaze & served with Rice Pilaf.
• Beef Short Ribs: braised and then grilled, served in a Mango Barbeque Sauce

Plated $22.00 per person

Buffet $18.00 per person

• Sliced London Broil: with Caramelized Onion Gravy
• Beef Roulade: Flank steak rolled with Spinach, smoked Gouda cheese, sundried tomatoes and topped with wild mushroom jus
• Texas BBQ Beef: pulled beef with Coca Cola Balsamic BBQ sauce, served with sweet southern Corn Bread
• “Steak” au Poivre” pan seared peppercorn crusted Flank steak served with crispy has browns and brandy cream
• Roast Beef (top round) sliced in a Mushroom Beef Gravy
• Meatloaf: top sirloin ground beef prepared with a Beef Gravy, Marinara, Teriyaki sauce or Cheese stuffed
• Beef Stew: braised and slow stewed with seasonal vegetables

Plated  $28.00 per person

Buffet $24.00 per person

Seasonally priced

• Baked New Zealand Rack of Lamb: Fresh Rack of Lamb coated with Dijon & Horseradish, pan seared & baked with a Walnut Rosemary crust
• Grilled Leg of Spring Lamb: with Garlic Yogurt Condiment
• Rack of Lamb: coated with a Dijon Mustard bread crumb mixture, roasted and served with a mint relish
• Rosemary Grilled Lamb Chops: served with Red Pepper aioli or Hot Pepper Mint Jelly

Plated $22.00 to $29.00 per person

Buffet $18.00 to $25.00 per person

(Seasonally priced)

• Ocracoke Crab Cakes: Fresh Back Fin Crab meat mixed with minced sautéed celery, onions & bell peppers, served w/ spiced Lime Salsa or Chipolte Remolade
• Seafood Paella: An Irregardless classic featuring sautéed Shrimp, Scallops & marinated, baked Chicken Wings, served over saffron rice & topped with Spanish Tomato Olive sauce
• Grilled Tequila Garlic Shrimp Skewers topped with Tequila Garlic sauce    
• Shrimp & Grits: Classic “Low country” dish of blackened & sautéed Shrimp, served on Garlic Cheese Grits & topped with Tomatoes
• Seared Baby Scallops served on Champagne Risotto
• Grilled Salmon: Fresh Fillet of Salmon, grilled & served with Dill aioli or Cucumber Yogurt sauce
• Mustard Crusted Salmon: served with a Leek Fennel Cream Sauce
• Salmon Fumet: a fresh Salmon filet layered with Tabouli Salad & Smoked Salmon, wrapped and baked in Phyllo Pastry and served with a Dill Sauce
• Salmon Florentine: Sautéed Salmon served on a Spinach Cream Sauce
• Tuna Mozambique: fresh filet, marinated in Lemon Tahini dressing, breaded with roasted Cashews, seared and topped with herbed butter
• Grilled Tuna topped with a Wasabi Vinaigrette
• Lobster Ravioli with a Sherry Cream Sauce
• Pecan Crusted Grouper with Tropical Ginger Citrus Glaze
• Panko Crusted Tilapia with a Lemon Olive Oil dressing
• Grouper, pan seared, wrapped with Turkey bacon and topped with a roasted Garlic Chili Lime sauce
• Crab stuffed Trout pouched and served with a Sherry Cream Sauce
• Plaki: Greek Style Tilapia fillet, oven baked with Tomatoes, Kalamata Olives and a white Wine Lemon Sauce
• Baked Trout with Crab Stuffing topped with a Sherry Cream Sauce
• Many other seasonal fishes available

Plated $19.00 to 20.00 per person

Buffet $14.00 to $15.00 per person

• Quiche: Pastry shells, with Mushroom, Onion, Cheddar Cheese, Spinach & Swiss Cheese or Asparagus Mushroom Cheese
• Spanikopita: Greek inspired layered Phyllo Pastry with savory Spinach Feta Cheese filling
• Wild Mushroom Ravioli with Shitake Soy Broth or Mushroom Cream Sauce
• Greek Ravioli: Sun dried tomato stuffed ravioli served with a  Greek flavored vegetable broth of Artichokes, Spinach, Tomatoes, Black Olives and Feta Cheese
• Eggplant Moussaka: Greek inspired vegetarian casserole layering sliced, baked Eggplant with Tomato Vegetable Marinara, Mozzarella Cheese & topped with mashed Potatoes spiked with Smoked Gouda & Swiss Cheeses
• Portabella Rockefeller with Garlic wilted fresh Spinach topped with a Hollandaise Sauce
• Roasted Garlic Thyme Polenta layered with braised Spinach, roasted wild mushrooms and topped with a chunky Tomato Basil Coulis and freshly shaved Parmesan Cheese
• Grilled Vegetables Quesadilla, Pepper Jack cheese, Salsa and Guacamole
• Spinach Artichoke Lasagna: fresh Pasta layered with Spinach, Cheese Béchamel & Romano Artichoke Sauce (a "white lasagna")
• Marinara Three Cheese Lasagna: fresh Pasta layered with Tomato Marinara Sauce, Parmesan, Mozzarella and Ricotta Cheeses
• Asparagus Mushroom Crepes: Mushrooms, Asparagus & Brie Cheese wrapped in fresh Crepes & topped with Mushroom Sauce
• Popeye’s Vegetable Crepes: Spinach, Artichoke hearts, Onions & Cheese wrapped in fresh Crepes & topped with creamy Pesto Sauce
• Cannelloni: Pasta rolled with savory Ricotta Cheese filling topped with Marinara Sauce & Mozzarella Cheese
• Shepherd Pie: An Irregardless classic casserole layered with corn, peas, Potatoes, Onions, Cheddar Cheese & Carrots, topped with a short crust Pastry & baked, served w/ Cardamom Swiss Cheese Sauce  
• Tofu Skewers: (Vegan) Marinated & grilled, served with Oriental Stir Fried Vegetables & Capellini with spicy Peanut Sauce
• Moroccan Vegetable Chili: sautéed julienne zucchini, red and yellow peppers, carrots, squash, onions, garlic and chick peas with fragrant spices to include Coriander & Cinnamon, served over a dried fruit pine nut Cous Cous.
• Vegetable Samosas: (Vegan) Indian inspired Pastry filled with curried Potato Vegetable mixture, baked & served with Fruit Chutney
• Indian Curry: (Vegan) Fresh Squashes, Eggplant, Cauliflower, Green Beans, Carrots, Sweet Potatoes, Tomatoes slow cooked with Curry spices, w/ Rice Pilau & topped with Mango Chutney & Curried Onions
• Wild Mushroom Strudel: topped with a Thyme sauce and served with roasted root vegetables
• Ratatouille: (Vegan) Flavorful Mediterranean Stew of Eggplants, Squash, Zucchini, Peppers & Tomatoes served with Herbed Parmesan Polenta
• Baked Stuffed Cabbage: (Vegan) Fresh Cabbage Leaves Stuffed with Rice (or Barley), Carrots, sweet Potatoes & Julienne Vegetables, baked & topped with Sweet & Sour Tomato Sauce
• Sweet Potato and Black Bean Cakes: (Vegan) Ancho Chile Crème Fraiche, Saffron rice, Tomatillo Salsa
• Arthur’s Vegetable Gumbo: (Vegan) Slow stewed Butter beans, Okra, fresh Corn, Peas, Onions, Celery and herbs, served with Saffron Rice
• Asian Phyllo Pockets: (Vegan) Mixed Oriental Vegetables & grilled marinated Tofu, flavored with Ginger & Soy, wrapped & baked in Phyllo Pastry & served with Chili Plum Sauce
• Greek Vegetable Pasta: (Vegan) Oven roasted Eggplant, Artichoke  Hearts, Mushrooms, Tomatoes & Spinach sautéed & tossed with Fettuccine Pasta & topped with a roast Garlic & Wine Veloute
• Grilled Vegetable Paella: (Vegan) Traditional Spanish Saffron infused Rice tossed with seasoned grilled seasonal Vegetables & Paella Sauce
• Pastel Shanty: (Vegan) Mexican inspired individual casseroles layering Corn Tortillas with layers of ginger spiked Refried Beans & Spinach Onion mixture on baked Polenta, served topped with spicy Tomato Mole Sauce
• Russian Vegetable Pie: (vegan) Double crusted pie shell filled with Potatoes, Carrots, Sweet Potatoes, Turnips, Red & Yellow Peppers, Red Onions & Squash. Served with Soy Milk Béchamel & diced Tomatoes

• Potatoes
  

• Red potatoes, oven roasted with Olive Oil, Rosemary & Parsley
• Oven roasted with Parmesan & black pepper
• Potato Leek Pancakes
• Buttermilk or roasted Garlic mashed Potatoes
• Potato Onion Knishes
• Mashed sweet Potato Spring Rolls with brown sugar
• Smashed Potatoes with Romano & caramelized onions
• Yukon Gold hash with onions and wild herbs
• Grains
• Irregardless vegetable rice or Jasmine rice
• Risotto Parmesan Cakes
• Three Grain Pilaf (Barley, Quinoa, Lentils, and/or Wild Rice)
• Cous Cous Pilaf with pine nuts & dried apricots
• Cous Cous with Lemon & parsley
• Grilled Polenta Romano
• Pasta
• Orzo with baby peas & rosemary

Mexican Fiesta    Asian Flare    Greek Goddess    Little Italy

$32.00 per guest

Cocktail Hour

• Mini beef gyros with Tzatziki sauce
• Spanikopita Phyllo Pastries with Spinach & Feta
• Humus dip served with pita points

Entrees

• Traditional Greek Salad: Cucumbers, Tomatoes, Feta Cheese & Kalamata Olives
• Moussaka layered with Eggplant & Tomato sauce topped with a Bechamel Custard
• Roasted shoulder of Lamb with oven roasted Potatoes
• Dolmades Grape vine leaves stuffed with rice pine nut mixture
  
  

$28.00 per guest

Cocktail hour

• Grilled Tequila Shrimp skewers
• Tortilla chips with Salsa and Guacamole

Entrées

• Quesadillas with Roasted Vegetables & Cheese
• Southwest Barbecued Chicken with Tomato, Cumin & Cilantro
• Mexican rice with vegetables

Fajita Station

• Marinated Flank Steak & Grilled Chicken with sautéed Onions, Peppers & Chilies, Jalapenos, Black Beans, Sour Cream, Guacamole, Salsa, and Cilantro & Shredded Cheese with Tortillas
  
  

$24.00 per guest

Cocktail Hour

• Chicken Pot Stickers with dipping sauce
• Spring rolls with a Thai lime sauce

Entrees

• Stir-Fry with Oriental Vegetables
• Chicken Skewers with Thai Satay Peanut Sauce
• Korean marinated Beef rolls
• Crispy Vegetable Fried Rice or Pad Thai noodles with Peanut Sauce
  
  

$24.00 per guest

Cocktail Hour

• Anti-Pasta
• Grilled Vegetables, Roasted Peppers, Artichoke Hearts, Fresh Mozzarella and Olives
• Pizza Bites
• Marinara & Mozzarella, Spinach & Feta and Mushroom Artichoke & Olives

Entrees

• Caesar Salad with herbed Croutons, Parmesan Cheese and Lemon squeeze
• Garlic Bread

Please select three of the following

• Meat & Marinara Sauce or Spinach Artichoke Lasagna
• Basil Pesto with Penne topped with sliced grilled Chicken
• Marinara with Shell pasta with optional meat
• Alfredo with Fettucini,
• Meatballs with Spaghetti
• Cheese and/or Mushroom Ravioli with smoked Cheese sauce
  
  

The Blushing Bride or Bronze

Buffet: $35.00 per guest,   Plated: $40.00 per guest

Cocktail Hour
• Spanikopita
• Walnut, Arugula & Gorgonzola Crustini

Garden Salad
• Field Greens with Cucumbers, Tomatoes, Carrots & purple Cabbage. Served with Lemon Tahini dressing (other dressings available)
• Irregardless signature Breads & Butter

Main Course
• Chicken Marsala: Breast of Chicken Sautéed with Mushrooms in Marsala Demi-Glace
• Grilled Salmon: Seasoned and served with a Dill Aioli
• Buttermilk Mashed Potatoes
• Seasonal vegetables

After Dinner Course
• Fruit Skewers with Chocolate Fondue or Strawberry Yogurt Dip

The Modern Bride or Silver

Buffet: $40.00 per guest,   Plated: $45.00 per guest

Cocktail Hour
• Grilled Tequila Shrimp Skewers
• Bruschetta with sun dried Tomatoes, Artichoke, Olive & Parmesan topping

First Course
• Bistro Salad Greens with candied Pecans, Crumbled Cheese and Raspberry Vinaigrette
• Irregardless’ signature Breads & Butter,

Main Course
• London broil with caramelized Onion gravy
• Athenian Chicken: Phyllo pastry wrapped Chicken breast, layered with a Spinach Cheese filling, served topped with a Lemon Cream Sauce
• Roasted Potatoes
• Chef’s choice Vegetables

After Dinner Course
• Cheese Tray with flatbreads and Loganberry preserves

A Bride for Every Season or Gold

Buffet: $45.00 per guest,   Plated: $50.00 per guest

Cocktail Hour
• Mediterranean Chicken Tartlet: grilled chicken breast tossed in a pine-nut basil pesto, Kalamata olives and feta cheese in a phyllo tart shell
• Ocracoke Crab Cakes with Lemon Cayenne Aioli
• Brie & Strawberry Crostini drizzled with Balsamic Syrup 

First Course
• Pear Bistro Salad: Greens with fresh Walnuts, Gorgonzola and Pimentos, tossed with a Citrus Shallot dressing
• Irregardless’ signature Breads & Butter

Main Course
• Grilled Tequila Shrimp Skewers
• Roast Prime Rib au Jus, with Horseradish cream
• Rice Pilaf or roasted Sweet Potatoes
• Chef’s choice Vegetables

After Dinner Course
• Chocolate dipped Strawberries

*  *  *

Bridal Bliss or Platinum

Buffet: $55.00 per guest,   Plated: $60.00 per guest

Cocktail Hour
• Grilled Tequila Shrimp Skewers
•  Lamb Chop ‘lolli-pops’ with a Rosemary Walnut crust, served with roasted red Pepper Coulis
• Grilled Polenta & Spinach, Crusted with Parmesan & sun dried Tomatoes
and topped with an Italian Tomato Salsa
• Curry Chicken Salad Tartlet: grilled chicken breast with red grapes, toasted almonds and coconut curry aioli in a phyllo tart shell

First Course
• Avocado Mediterranean Salad: mixed greens topped with Artichoke hearts, Olives, Feta Cheese and salad vegetables tossed with an Oregano Vinaigrette
• Irregardless’ signature Breads & Butter

Main Course
• Beef Tenderloin: grilled & roasted, sliced with a wild Mushroom Sauté
• Freshly Baked Salmon, oven smoked and served with a Cucumber Dill Yogurt Sauce
• Potato au Gratin
• Chef’s choice Vegetables

After Dinner Course
• Chocolate dipped Strawberries

*  *  *

Revised November 2008