Social Dinner Menu

$45 Per Person

Choose any four Hors d’ oeuvres from the Social Menu to be passed, or plated on a Buffet. You will receive 2 pieces per person. Each additional Hors d’ oeuvres is $6 a person. No limit on additional Hors d’ oeuvres. Water and Sodas are included with this menu. Add to the above prices 21% Gratuity and North Carolina State Tax. Prices subject to change due to currency fluctuation and economic circumstances.

Social Menu

Gochujang Chicken Skewer
Brined chicken and vegetables gf

Pork Belly Tostada
House cured pork belly and pickle topped with a Korean chili BBQ sauce on a corn tortilla gf

Crab Cake
Lump crab cake topped with a lemon paprika aioli

Smoked Brisket Slider
Smoked brisket smothered in a Carolina gold BBQ sauce topped with cabbage slaw

Mini Caprese Skewers
Skewered cherry tomato, mozzarella cheese, basil, and balsamic drizzle gf, v

Tuna Tartar
Raw tuna served on a thick cucumber slice with ponzu sauce gf

Teriyaki Beef and Vegetable Skewers
Soy marinated beef with red peppers, green peppers, and red onion gf

Zucchini Fritter
Curry spiced zucchini in a chickpea batter fried and served with a tomato chutney sauce gf, vg

Shrimp Rolls
Shrimp crème, fine herbs, shallots, and celery, served in a mini bun

Traditional Bruschetta
Chopped tomato, shallots, and basil atop a toasted parmesan crostini, with a balsamic drizzle v

Spicy Chicken Slider
Slow cooked spicy chicken with cucumber and mayo, topped with daikon slaw

Roasted Strawberry Crostini
Balsamic roasted strawberries paired with a Gournay cheese atop a toasted crostini v

Beef Slider
Beef medallion served with grilled onion, chimichurri, and a spread of mayo

Brie and Apple Tart
Drizzled with a red onion marmalade v

Achiote Shrimp Skewer
Grilled shrimp marinated in a spicy achiote sauce with a lime crema drizzle gf

Pulled Pork Slider
House smoked pork BBQ dressed with a classic NC coleslaw

Dips

Each dip comes with Pita and Crackers and serves 20 guests.

Cold Dips

– Pimento Cheese Dip v – $30
– House Made French Onion Dip v – $30
– Roasted Beet and Goat Cheese v – $40
– Tzatziki Dip v – $40
– Add veggies for additional $20

Hot Dips

– Spinach Dip v – $40
– Jalapeno and Bacon Cheddar Dip – $50
– Buffalo Chicken Dip topped with blue cheese crumble – $50

Platters

Each platter serves 20 guests.

– Seasonal Vegetable Crudité served with peppercorn ranch gf, v – $60
– Substitute hummus for ranch for an additional $10
– Fresh Fruit Display with spiced yogurt gf, v – $60
– Charcuterie Platter served with pickles, whole grain mustard, chef’s selection of cured meats and crackers – $150
– Artisan Cheese Display served with seasonal jam, fruit, nuts, chef’s selection of aged cheeses and crackers – $150
– Slow Poached Shrimp Cocktail served with homemade cocktail sauce gf – $180

Dinner Buffet Menu

$65 Per Person
– Choice of 2 Entrees and 2 Sides

$85 Per Person
– Choice of 3 Entrees and 3 Sides

Prices subject to change due to currency fluctuation and economic circumstances. Choose one salad to be pre-set at each place setting along with dinner rolls, butter, water goblets, cutlery, and dinner plates. Choose 2 passed Hors d’ oeuvres from the Social Menu for the $65 buffet, and 3 passed Hors d’oeuvres if you have chosen the $85 buffet. Each additional Hors d’ oeuvre will be $6 a person, per Hors d’ oeuvre.

Salads

– House Salad with iceberg lettuce, carrots, cucumbers, tomatoes, and your choice of ranch or balsamic dressing
– Caesar Salad romaine lettuce, house made caesar dressing, parmesan cheese, topped with croutons
– Sliced Tomato and Mozzarella Salad dressed with salt/pepper and a balsamic drizzle
– Spinach Salad with walnuts, goat cheese crumble, cranberries served with a Vidalia-honey vinaigrette
– Wedge Salad bacon, red onion, scallion, tomato and blue cheese dressing

Entrees

– Braised Beef Short Ribs port jus gf
– Sesame Crusted Salmon with green curry
– Cauliflower Masala potato, garbanzo, mint chutney gf, vegan
– Wild Mushroom Ravioli with tomato confit, spinach, hazelnuts, parmesan v
– Beef Medallion blistered tomato, chimichurri gf
– Low Country Shrimp aged cheddar grits, red eye gravy, fried onion
– Blackberry BBQ Chicken pearl onion, fried sage gf
– Roasted Mahi Mahi with mole, hominy and poblano gf
– Moroccan Chicken with onion tfaya gf
– Baby Eggplant lentils, roasted red pepper coulis gf, vegan

Tea and Sodas are included with this menu. Add to the above prices 21% Gratuity and North Carolina State Tax. Menu and prices are subject to change.

Sides

– Garlic and Chili Roasted Asparagus
– Roasted Fingerling Potato
– Seasonal Vegetables
– Garlic Mashed Potato
– Baked Mac and Cheese
– Southern Style Green Beans
– Cous Cous with Berber Vegetables
– Lemon Basmati Rice
– Lobster Mac and Cheese (additional $8 per person)

At Botanical, we offer flexible pricing options to accommodate a variety of private events, ensuring that your gathering is as unique and special as you envision. Our venue fees are structured to provide excellent value and can be tailored to meet your specific needs.

• Weekday Pricing Venue Fees: Our weekday rates are designed to offer exceptional value for events held from Sunday through Thursday.
• Friday and Saturday Venue Fees: Due to higher demand, our Friday and Saturday venue fees are subject to change.
• These do not include pricing in December, please inquire for December pricing.

Venue Fee Only (Excluding Food and Beverage):

• Sunday – Thursday: $1,000
• Friday: $2,500
• Saturday: $3,500

For detailed pricing and to receive a personalized quote for your private event, please get in touch with our events team. We are dedicated to helping you plan a memorable occasion tailored to your needs.