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We Cook in the Season

Our seasonal sample menus are a reflection of who we are and where we come from. 

At SPREAD Catering and Events, we use exceptionally fresh ingredients in the height of the season. Relishing in the bounty of all that North Carolina has to offer, we never rush from one to the next. We take this same approach in working with you to customize an event to remember for you and your guests. Our approach is not hurried, but reflective, relaxed, thoughtful, and fun. Our desire is to take care of you. We find success by taking the time to not just hear you, but truly listen. We are not here to define you, but offer a point of reference in helping you distinguish your occasion and the food you wish to offer. 

We offer a variety of seasonal culinary options to assist you in defining and expressing your vision. From weddings to corporate functions, we provide an array of formats to fit your event. Whether you are looking for a family style meal, a formal plated dinner, or maybe a cocktail party with passed hors d’oeuvres and decadent seafood towers, we’ve got you covered. 

A True Expression of our Terroir…

These menus are designed to distinguish our seasonal offerings as well as showcase our approach to simple yet elegant, thoughtful, regionally influenced, and locally inspired cuisine which can be tailored to fit any occasion.

Please enquire about customizable and plated menus.

TO BE PASSED UPON ARRIVAL

  • House Smoked Cheddar Pimento with our Bread and Butter Pickles on a Ritz Cracker
  • NC Sunburst Farms House Smoked Rainbow Trout Rillettes on Boulted Bread Toasted Rye

SALAD, to be plated individually

  • Infinitiy Hundred Farms Baby Leaf Lettuces with Spring Herbed Buttermilk Dressing with or without House Cured Bacon Lardons

MAINS

  • Pan Seared NC Catch of the Day with Roasted Tomato Relish
  • Wood Fired Border Springs Leg of Lamb with Rosemary, Garlic, and Cucumber Raita

VEGETARIAN SIDES

  • Madeira Creamed Anson Mills Carolina Gold Rice Grits with Market Spring Vegetables
  • Roasted Local Carrots with Harissa’d Crispy Chickpeas, Greek Yogurt, and Tarragon Salsa Verde
  • Shaved Asparagus with Parmigiano Reggiano, Lemon, and Olive Oil

*please ask us about our desserts

TO BE PASSED UPON ARRIVAL

  • Grana Padano Parmigiano Reggiano Crisps with Lemon Smashed Avocado, Tarragon Salsa Verde, and Spicy Micro Greens
  • NC Blue Crab Tostadas with Charred Spring Onions, Roasted Tomatillos, and Poblano Peppers

SALAD, to be plated individually

  • Market Heirloom Tomatoes Quick Pickled in White Wine Vinegar with Marinated Avocado, Burrata, and Basil Oil

MAINS

  • Wood Fired NC Grass Fed Skirt Steak with Roasted Tomato Relish
  • Wood Fired Jerk Chicken

VEGETARIAN SIDES

  • Heirloom Tomato Pie with House Smoked Cheddar
  • Market Potato Salad with Dilled House Creme Fraiche
  • Crispy Fried Carolina Okra with House Thousand Island Dressing

*please ask us about our desserts

TO BE PASSED UPON ARRIVAL

  • House Cured Bacon Wrapped, Buttermilk Blue Cheese stuffed Figs with a Local Honey Drizzle
  • Sherry and Cardamom Old Milburnie Farm Chicken Liver Pate with our Bread and Butter Pickles on Grilled Yellow Dog Bread Co. Sourdough

SALAD, to be plated individually

  • Local Arugula with Roasted Butternut Squash, Chevre, Candied Pecans, and White Balsamic Vinaigrette

MAINS

  • Wood Fired Whole Chicken with Sauce Romesco
  • Marjoram Seasoned NC Pork Meatballs with Roasted Garlic Pork Jus

VEGETARIAN SIDES

  • Geechie Boy Mills House Smoked Cheddar Stone Ground Grits
  • Sage and Thyme Brown Butter Roasted Market Vegetables with Harissa'd Crispy Chickpeas and House Yogurt
  • Roasted Market Beets and Pickled Pumpkin with Burrata and Mint

*please ask us about our desserts

TO BE PASSED UPON ARRIVAL

  • The Creamiest Classic Deviled Eggs with or without Sunburst Farms Smoked Trout Roe
  • Tartare of NC Grass Fed NY Strip with Wilted Endive, Charred Radicchio, House Cured Egg Yolks, Crispy Capers and Caesar Aioli on a Sage and Thyme Brown Butter House Potato Chip

SALAD, to be plated individually

  • Infinity Hundred Farms Butterhead Lettuces with Tarragon Vinaigrette, Manchego, and Chives

MAINS

  • Sage and Thyme Brown Butter Roasted NC Monkfish with Bourbon Bacon Jam
  • Herb Stuffed and Brown Butter Basted Smoked NC Pork Loin with Roasted Pepper and Oyster Mushroom Relish

VEGETARIAN SIDES

  • Fried Brussel Sprouts with Maple Dijon Vinaigrette
  • Madeira Creamed Cauliflower Gratin with Smoked Jarlsberg
  • Roasted Winter Vegetable Hash with Sage and Thyme Brown Butter

*please ask us about our desserts


Mixers & Cocktail Parties — we do it all

Cocktail parties are our jam! We relish the opportunity to develop super tasty, super fresh, beautiful bites of food as well as express our passion for the complexities of the small plate format.

  • House Cured Bacon Wrapped Buttermilk Blue Stuffed Figs with Local Honey Drizzle
  • The Creamiest Classic Deviled Eggs with or without Crispy Country Ham
  • Grana Padano Parmigiano Reggiano Crisps with Lemon Smashed Avocado, Tarragon Salsa Verde, and Spicy Micro Greens
  • House Smoked Cheddar Pimento Cheese with our Bread & Butter Pickles on Ritz Crackers
  • NC Pulled Pork Tostada with Bread & Butter Pickled Jalapenos and House Creme Fraiche

*please ask us about our desserts

 

  • Tartare of NC Grass Fed NY Strip, with Wilted Endive, Charred Radicchio, House Cured Egg Yolks, Crispy Capers, and Caesar Aioli on a Sage and Thyme Brown Butter House Potato Chip
  • Local Butterbean Spread with Roasted Pepper and Shiitake Mushroom Relish on Pan Seared, Garlic Rubbed Yellow Dog Bread Co. Baguette
  • Pickled Egg, Radish, and Beet Salad with Horseradish Crema on a Hothouse Cucumber
  • Hot Smoked NC Yellowfin Tuna Poached in Olive Oil and Aromatics with Espelette, Crispy Capers, Saffron Mayo, and Cilantro Oil on a Fried Saltine
  • Tarragon and Parsley Marinated NC Shrimp on a Martin's Potato Roll with Sage and Thyme Brown Butter Drizzle
  • Bordeaux Braised Painted Hills Natural Beef Short Rib Sliders with Caramelized Onions on a Martin’s Potato Roll

*please ask us about our desserts

  • Korean Fried NC Chicken Liver on a Beet Pickled Deviled Egg
  • Tartare of NC Yellowfin Tuna with Charred Scallion and Scapes, Sezchuan Peppercorns, Kewpie Mayo and Botarga on a Hot House Cucumber
  • Pickled NC Blue Crab and Corn Fritter with House 1000 Island Dressing
  • House Made Ricotta with Roasted Pepper and Shiitake Mushroom Relish on Toasted Boulted Bread Nordic Rye
  • Vegetarian Banh Mi Sliders with Pickled Daikon Radish, Pickled Carrots, Marinated Hothouse Cucumbers, Kewpie Mayo, and Sriracha on a Yellow Dog Bread Co. Baguette
  • Lamb Birria Tacos with Pickled Red Onions, Cilantro, Crema, and House Queso Fresco
  • NC Oyster Po Boy Sliders with our BBQ Slaw and House Remoulade on a Martin's Potato Roll
  • Fried Brussels with Cascabel Chili Oil, House Crema, and NC Peanut Crumble

*please ask us about our desserts


NC Seafood and Beyond… It’s in our Wheelhouse!

Do you love seafood as much as we do? Surprise your guests at your next event with a Raw Bar featuring NC oysters while exploring an array of flavors with our many ceviche offerings. Our world class Seafood Towers are the epitome of decadence for that super momentous occasion. There is nothing finer then to be in North Carolina standing shoulder to shoulder with the ones you love noshing on only the freshest seafood from NC and beyond.

CACKALACKEE RAW BAR |  Served with Seasonal Mignonette, Pickled Horseradish Cocktail Sauce, Lemons, Tabasco, and Fried Saltine Crackers

Seasonal Offerings Include, but not Limited To:

  • NC Select Oysters Served Raw on the Half Shell
  • VA Middleneck Clams Served Raw on the Half Shell
  • NC Shrimp Poached in Sage and Thyme Court Bouillon
  • Tarragon and Shallot Marinated Blue Crab Claws
  • Seasoned Hickory Smoked NC Oysters on the Half Shell
  • Old Bay Steamed Blue Crab
  • Mid Atlantic Scallops Marinated in Amarillo Tiger’s Milk

ROASTED NC OYSTER SELECTIONS

  • NC Select Oysters Roasted on the Half Shell with Old Bay Butter, Crispy Poblano Cornbread Crumble, and House Cured Bacon
  • NC Select Oysters Roasted on the Half Shell with Chile Verde Butter and Guajillo
  • Hickory Smoked NC Oysters Poached in Sage and Thyme Brown Butter with our Pickled Horseradish Cocktail Sauce on a Fried Saltine Cracker

*please ask us about our desserts

SPREAD’s Super Plateau de Fruits de Mer | Served with Seasonal Mignonette, Pickled Horseradish Cocktail Sauce, Lemons, Tabasco, and Fried Saltine Crackers

  • To Be Poached in Sage and Thyme Court Bouillon: Dungeness Crab, Maine Lobster, PEI Mussels, VA Middleneck Clams, NC Jumbo Shrimp
  • Jumbo Lump Blue Crab with Sage and Thyme Brown Butter
  • Mid Atlantic Scallops Marinated in Amarillo Tiger’s Milk with Sunburst Farm Smoked Rainbow Trout Roe

CACKALCKEE CAVIAR SERVICE

  • Marshallberg Farm NC Osetra Caviar
  • Sunburst Farm Rainbow Trout Roe
  • Served with Whipped House Creme Fraiche and Choice of: Cackalackee Hotcakes, Sage and Thyme Brown Butter House Potato Chips, or SPREAD’s Chived Tater Tots

CEVICHES

  • Peruvian Style Campache Ceviche Mixto with Hickory Smoked NC Oysters and Octopus, Middleneck Clams, and NC Shrimp Marinated in Aji Panca Tiger’s Milk and Valentina Served with House Tortilla Chips
  • NC Striped Bass, Blood Orange Ceviche Tiradito with Marinated Fennel, Puffed Rice, and Pomegranate
  • NC Black Bass Ceviche Tiradito with Shaved Fennel, Belgian Endive, Grapefruit Supremes, and Crispy Quinoa

*please ask us about our desserts


Seasonal Signature Cocktails—Let’s Get Creative

We believe a properly made beverage, using only the freshest of seasonal ingredients and select spirits, is an extension of our kitchen and a reflection of our philosophy. We can’t think of a better way to complement the cuisine at your next event than to pair it with our super delicious, Signature Cocktails suited for any occasion.

Through her extensive travel and experience in Raleigh’s local cocktail scene, Marilyn will happily work with you to create a memorable craft cocktail menu designed to pamper you and your guests. While all of our menus are truly customizable, this sample menu is designed to showcase what we can pour into your glass at your next event. Inquire about our other Pour Services. We do it all!

SPRING

  • Tito's Vodka with House Lavender Syrup and Fresh Lemon & Lime Juice — Served on The Rocks with a Lemon Twist and Topped with Topo Chico Sparkling Mineral Water
  • Bulleit Bourbon with Cold Brewed Jasmine Tea, House Honey Orange Syrup, and Fresh Lemon Juice — Served on The Rocks with a Lemon Wedge

SUMMER

  • Vida Mezcal with Canton Ginger Liqueur, Fresh NC Watermelon Juice, and House Lime Syrup — Served on The Rocks with a Spicy Salt Rim and a Lime Wedge
  • Flor De Caña Blanco Rum Passion Fruit Daiquiri with House Orange Syrup and Fresh Lime Juice — Served Straight Up with an Orange Twist

FALL

  • Toasted Curry Leaf infused Tito's Vodka with Fresh NC Beet Juice and House Lemon & Lime Syrup — Served on The Rocks with a Salt & Pepper Rim and a Lemon Wedge
  • Bulleit Bourbon with Fair Game Beverage Apple Tipper and Fresh Lemon Juice — Served on The Rocks with a NC Apple Slice and a Sprig of Mint

WINTER

  • Flor de Caña Dark Rum Zombie with Velvet Falernum, Fresh Lime & Pineapple Juice, and House Cinnamon Syrup — Served Straight Up with a Lime Twist
  • Bulleit Bourbon Smash with Fresh Grapefruit Juice and House Honey Syrup — Served on The Rocks with a Sprig of Rosemary

*please ask us about our desserts


We at SPREAD, are opened and excited about new ideas! We love to collaborate with our clients to create one of a kind experiences. Contact us and let’s discuss your unique event. We can’t wait to knock it out of the park for you and your guests!

CONTACT US

DO YOU  BBQ? WE’VE GOT YOU COVERED . . . !

INFO COMING SOON ON BROOKSIDE BBQ
SPREAD is wonderful at parring spirits with cuisine. It’s a very special experience to redefine a known taste with the combination of a right-on parring. Kudos to SPREAD for their bold experimentation.
LAURA DYLAN
LAURA DYLAN
Charitable Event Attendee
Johns ability to execute his menu not only in flavor but also with a unique playfulness makes me think that his food wants to put on sneakers so it can run into my mouth.
JESSIE CLARK
JESSIE CLARK
a big fan
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