Catering

2024 Catering Guide

Salads

Sycamore Creek Salad

A blend of Romaine & Iceberg Lettuces, Tomatoes, Bermuda Onions, Cucumbers & Olives

Caesar Salad

Crisp Hearts of Romaine, House made Croutons, Locatelli Cheese

Summer Berry Salad

Romaine Hearts, Mixed Season Berries (strawberries, blackberries & raspberries as available) & Red Onions

Tomato Caprese Salad

Vine Ripe Tomatoes, Fresh Mozzarella, Chiffonade of Basil & aged Balsamic Drizzled over top.

Greek Agatha

Blend of locally sourced lettuces, Tomatoes, Onions, Cucumbers, Pepperoncini Peppers, Kalamata Olives & Feta Cheese.

House Made Pasta Salad

Rotini Pasta, Combined with Tomatoes, Onions, Cucumbers, Sweet Peppers & olives

Potato Salad

Tender pieces of Potatoes tossed with onions, Chunks of Uncle Bunk’s Sweet Pickles, Diced Egg & a creamy handmade dressing

Kathy’s Macaroni Salad

Tender Elbow Pasta, combined with sweet onions & peppers, Uncle Bunk’s Sweet Pickles. Small bites of Colby jack Cheese in a creamy sauce.

Southern Cole Slaw

Shredded Cabbage, seasoned with a classic dressing

Dressings: House made Apple cider Vinaigrette, Homestyle Ranch, 1000 Island, Country French, NY Blue Cheese and Greek Vinaigrette.

Sides

Simply Whipped Potatoes

Butter, Salt & Pepper

Roasted Red & White Potatoes

Quartered and tossed in Olive oil, Salt & Pepper

Au Gratin Potatoes

Cream, Garlic & Pepper

Baked Macaroni & Cheese

Cream, Cheese & Buttered Breadcrumb topping

Carrots & Potatoes

Baby Carrots & Potatoes, tossed in butter

Sweet Potato Casserole

Sweet Potatoes, Combined with, Sugar, Butter, and Marshmallow

Southern Green beans

Slow Cooked with smoked ham hocks

Brussel Sprouts

Pan Seared with bacon & drizzled with Balsamic reduction

Seasonal Vegetable Medley

a medley of locally sourced vegetables.

Collard Greens Plantation Style

braised collard greens with just a hit of spice & smokiness

Honey Glazed Carrots

tender carrots tossed in a glaze made with West Virginia Honey, Sugar Bottom Farms.

Roasted Asparagus

Pan Roasted and lightly seasoned

Appalachian Baked Beans

Combination of Molasses, Sugar, Tomato Sauce and Bacon.

Classic Entrees

Fried Chicken

Bone in Marinated Chicken pieces, fried to a golden Brown

Baked Chicken

Boneless breast of chicken, seared and topped with a tarragon cream sauce

Meatloaf

the Classic Dinner style meatloaf, topped with a sweet tomato glaze

Baked Steak

the classic West Virginia meal, tender pieces of Eye of Round tenderized, lightly breaded served in a rich brown pan gravy.

Country Fried Steak

Served the Classic style of White Peppered Gravy

Smoked Ham

Boneless Smoked Ham, thick sliced and served with County Fried apples

Italian Lasagna

a Hearty tomato sauce made with beef & pork, combined with pasta & ricotta Cheese, baked until tender.

Signature Entrees

Sirloin Tips

Beef Tips, braised with rosemary & Garlic served in a rich beef gravy.

Clines Branch Chicken

Boneless breast of Chicken, pan seared and served with a Creamy Mustard Sauce.

Baked Chicken with Tarragon Sauce

Herb Roasted Chicken Breast, served with a sauce made of White wine & Butter.

New England Pot Roast

Chuck Roast, braised until tender and sliced, served with Small Potatoes & Carrots.

Pan Seared Salmon

Salmon filets, pan seared with peppercorns & topped with a light butter sauce.

Desserts & Sweets

Honey Crisp Apple Pie

Sliced Honey Crisp Apples, Cinnamon & Sugar Baked between two flakey crusts

West Virginia Blackberry Pie

the perfect addition to a meal. ripe berries baked perfectly.

Peach Praline Pie

Ripe peaches, combined with Carmel & pecans

Banana Pudding

A southern classic, layers of bananas, vanilla wafers & rich vanilla pudding topped with whipped cream

Coconut Cream Pie

a signature dessert, rich old fashioned coconut custard topped with whipped cream.

Dark Magic Chocolate Cake

a true American classic Chocolate Cake, rich delicate and loaded with flavor. A slight hint of mocha.

Assortment of Cookies & Brownies

Catering Requirements

To book a catered event we require a $250 non-refundable deposit at the time of booking. this deposit will be credited to the final bill. 30 days prior to the event a 50% payment is due with the balance do the day of the event, unless prior arrangements are made. 14 days prior to the event the final guest count is due. payments can be made using cash, check, credit card or apple pay. we only communicate about catering via telephone or email. Messenger's will not be answered.

Legacy Foods Market & Bakery

10840 Clay Highway

Indore, West Virginia 25111

304-587-3041

legacyfoodsevents@gmail.com

Legacy Foods - Catering Request(s)Catering Request Form (CRF)

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