Carpe Diem Caterers has been catering Charlotte weddings, corporate events, and in home parties for 28 years. In fact, we were caterers before we opened Carpe Diem. We specialize in delicious custom menus that help to make your event a culinary experience.  Our goal is to deliver restaurant quality cuisine at your home, office, or venue.  Carpe Diem Caterers is a preferred vendor for the Foundation For The Carolinas, McGill Rose Garden, Duke Endowment, and the Palmer Building.  Our restaurant is also available for receptions during the day and our private room is available in the evening for meetings or rehearsal dinners.

Catering Sample Menus

Contact us for Custom Catering Menus.

Tropical Spice Menu

Passed hors d’oeuvres

  • Conch fritters with a cilantro tarter sauce
  • Sliders with chipotle mayonaisse, sharp white cheddar, red onions, and homemade pickles on a bun

Stationary Buffet Menu

  • Grateful Growers braised BBQ pork served with sweet corn-cheddar pudding
  • Coconut shrimp with tropical fruit salsa Grilled chicken skewers with a guava barbecue sauce and jicama slaw
  • Island jasmine rice and blackbean salad with roasted vegetables
  • Fresh fried flour and corn tortillas with a goat cheese queso, guacomole, and fire roasted tomato salsa
  • Empanadas with Swiss chard and mushrooms
  • Coconut cupcakes, key lime pie, and white chocolate dipped strawberries

Signature Drinks

  • Strawberry mojito with muddled fresh mint, Bacardi rum, fresh squeezed lime juice, and cane sugar served over crushed ice
  • Stoli lemonade spritzer with lemon thyme syrup

Southern Menu


  • Angel biscuits with ham, pimento cheese, and chow chow
  • Cucumber rolls with crab red pepper salad
  • Vidalia onion, artichoke, and arugula gougeres

Stationary Buffet:

  • Filet of beef with a mustard creme and assorted rolls
  • BBQ Shrimp served over gruyere cheese grits
  • Chicken, mushroom, spinach, and red onion crepes topped with a smokedtomato coulis and chive cream
  • Cheese platter with St. Andre, aged cheddar, and Manchego.Served with pickled vegetables and assorted crackers
  • Spinach salad with heirloom tomatoes, blue cheese, fresh apples, and a sherry bacon vinaigrette
  • Mini banana and brown sugar creme brulees topped with homemade vanilla wafers and cinnamon whipped cream

Spanish Tapas Menu

  • Vieiras al Ajillo- chef attended action station
  • Sizzling garlic cognac scallops sauteed to order with an orange hazelnut mojo. Served with avocado salsa
  • Phyllo rellenos with gruyere cheese, peppers, chorizo and golden raisins served with a sherry honey dipping sauce
  • Filet of beef pinchos with Cabrales blue cheese fondue
  • Pollo con olivos – pan roasted chicken with olives and peppers served over Spanish rice with a rioja reduction
  • Vegetable plate with grilled asparagus with romesco sauce, grilled portabellos, roasted peppers, and marinated hearts of palm
  • Ensalada Espanola – Frisee and mesclun greens, pine nuts, orange supremes, manchego, and grilled leeks tossed in a Xerez vinaigrette Baba au rhu

100 Mile Plated Dinner Menu

  • Mixed local lettuces and heirloom tomatoes with Poplar Ridge Farms roasted beets and frizzled leeks tossed with Goat Lady Dairy goat cheese, and a sherry bacon vinaigrette
  • Napolean of layered fried local green tomatoes, dungeness crab cake, and Chapel Hill creamery mozzarella topped with New Town Farms arugula tossed in a toasted cumin vinaigrette
  • Latin spiced grilled Grateful Growers pork chop served over a butterbean and silver queen corn succotash with a smokey molasses pepper glaze
  • NC mountain apple galette with homemade cream cheese and spiced pecan ice cream

New American Plated Dinner Menu

  • Chilled cucumber gazpacho with grilled French baquette spread with Boursin cheese
  • Romaine and arugula salad with grilled grapes, Great Hill blue cheese, toasted pistachios, and a lemon herb vinaigrette
  • Seared sesame crusted yellowfin tuna wrapped with sauteed leeks in a soy buerre blanc
  • Chocolate layer cake drizzled with strawberry coulis and vanilla bean creme anglaise

Global vegetarian heavy hors d’oeuvres menu

  • Heavy hors d’oeuvres menu Mascarpone cheese torta layered with homemade hot pepper Mascarpone cheese torta layered with homemade hot pepper jelly. Topped with a spiced nut crust.  Served with pickled vegetables, dried fruit,  fresh grapes and stawberries, carmelized onion compote and assorted crackers
  • Chickpea and vegetable  fritters with a tamarind dipping sauce and mint cilantro chutney
  • Coconut scented warm lentil dip with grilled garlic naan
  • Fresh spring roll with Thai curry blanched jicama, carrot, red pepper, Lemongrass tofu, and snow peas.  Served with an apricot ginger dipping sauce
  • Caramelized pear salad with mizuna greens, ricotta salada, and spiced walnuts tossed in a champagne maple vinaigrette
  • Roasted vegetable roulade with fresh mozzarella cheese, eggplant, zucchini, and artichokes.  Drizzled with a smoked tomato coulis

Italian menu

Passed Beef

  • Crostini with melted leeks, truffle aioli and roasted red peppers
  • Seared yellowfin tuna with roasted capers, lemon fennel confit and rosemary crackers.
  • Proscuitto wrapped sea scallops with basil coulis

Action station and short plate buffet

  • Chef attended action salad station with arugula and local strawberry salad with toasted pine nuts, balsamic vinaigrette and Pecorino Romano
  • or classic Ceasar salad
  • Chef attended ravioli action station with choice of spinach ravioli or shrimp ravioli with choice of carameilized onions, grilled raddiccio, roasted asparagus, artichokes, and parmigiano reggiano.
  • Pan seared chicken breast with Marsala cream, cremini mushrooms, and fresh mozzarella over whipped polenta
  • Biscotti crusted vanilla mascarpone cheese cake with fresh peaches in a vin santo sauce