Chef’s Catering makes it easy to treat your team to a fresh, satisfying meal with our corporate and business hot lunch catering in Charlotte, NC. Every hot lunch includes a flavorful main entrée, one chef’s choice side, and warm artisan rolls with butter, giving your group a complete and well-balanced dining experience. Whether you’re hosting a client meeting, training session, or employee appreciation lunch, our hot lunch catering is designed to keep your guests energized and focused throughout the day.
Pricing is based on a 15-person minimum, but smaller groups are always welcome for a modest $2.50 per person adjustment. With flexible scheduling, convenient delivery, and options for special dietary needs, Chef’s Catering ensures a stress-free experience from start to finish. Backed by decades of experience serving Charlotte businesses, our team combines professional service, quality ingredients, and thoughtful presentation to deliver hot lunches that exceed expectations and make a lasting impression.
Please note that all hot lunches include the main entrée, one chef’s choice side, fresh artisan rolls and butter.
Prices are based on 15 people minimum. Smaller groups can be accommodated for 2.50 more per person.
Additional sides 3.75
Choice Of Side Salad (garden, fiesta, Caesar or Greek) 4.25
Assorted Cookies or Brownies 2.75
Assorted Dessert Bites 2.75
Iced Tea or Lemonade 13.00
Standard Catering 2.75
Upscale Standard Catering 3.75
Disposable Utensils 1.75
Chicken Caprese
Basil grilled chicken breast stuffed with buffalo mozzarella and topped with melted provolone and roasted tomatoes.
14.00
Chicken Marsala
Skillet seared breast simmered in a marsala mushroom sauce.
14.00
Grilled Chicken Breast
(Choose one) Your choice of teriyaki or lemon pepper grilled chicken breast, seasoned to perfection.
11.75
Chicken & Waffles
Homemade buttermilk fried chicken breast with waffles and honey Dijon syrup.
14.50
Chicken Parmesan
Pan fried chicken breast topped with house marinara and melted mozzarella cheese.
14.00
Spinach Stuffed Chicken Breast
Spinach, feta cheese, and sundried tomato stuffed chicken breast.
15.00
Pulled Chicken BBQ
House smoked chicken BBQ, corn dusted buns with brown sugar BBQ baked beans and baby cabbage slaw as the side.
12.75
Fried Chicken
Buttermilk fried chicken with brown sugar BBQ baked beans, cornbread and baby cabbage slaw as the side.
12.75
Teriyaki Chicken Kabobs
Grilled teriyaki chicken skewered with fresh peppers, onions, zucchini, squash, mushrooms, and tomatoes.
15.50
Chipotle Chicken
Skillet seared breast simmered in a chorizo cream sauce.
14.50
Chicken Elizabeth
Pan roasted chicken breast with artichoke and Bermuda onion cream sauce.
14.50
Blackened Chicken Alfredo
Skillet-seared blackened chicken breast
14.00
Grilled Sirloin
Seared sirloin with crumbled gorgonzola cheese and a balsamic glaze.
17.00
Beef Kabobs
Grilled marinated beef skewered with fresh peppers, onions, zucchini, squash, mushrooms and tomatoes.
17.00
Sesame Orange Peel Beef
Served with steamed white rice as the side.
14.00
Petite 5oz Filet Mignon
Served with burgundy sauce.
24.00
Tender Beef Medallions
Served with béarnaise sauce or red wine bordelaise sauce.
16.00
Beef Bolognese Lasagna
Layered with ricotta, house marinara and parmesan served with a garden salad and garlic bread.
13.00
Slow Braised Short Ribs
Braised short ribs with Anson Mills stone ground white grits as the side.
15.00
Medallions of Pork Tenderloin
In crimson cherry plum sauce.
16.00
Apple & Cornbread Stuffed Pork Loin
With red eye gravy.
16.00
Pulled Pork BBQ
House smoked pork BBQ with corn dusted buns, brown sugar BBQ baked beans and baby cabbage slaw as the side.
12.75
Pulled Pork BBQ & Fried Chicken
House smoked pork BBQ & buttermilk fried chicken with brown sugar BBQ baked beans and baby cabbage slaw as the side, and cornbread.
15.00
8 oz. Maple Cured Butterflied Pork Chop
Grilled with Dijon and apple chutney.
15.00
Vegetable Lasagna
With a garden salad and garlic bread.
12.75
Ratatouille Stuffed Portobello Mushroom
Portobello mushroom stuffed with vegetables, rice and cheese.
14.00
Eggplant Parmesan
With pasta and marinara sauce.
15.00
Veggie Kabobs
With confetti rice.
12.00
Tri-Color Quinoa Sautee
With Edamame, chickpeas and sautéed greens.
12.75
Vegan or Vegetarian Option
Choice of tomato, zucchini or bell pepper stuffed with seasonal sautéed vegetables and rice.
13.00
Homemade Side Dishes
Garlic Herb Roasted Potatoes, Mashed Red Skin Potatoes, Rice Pilaf, Confetti Rice, Herbed Wild Rice, Penne Pasta, Roasted Vegetable Medley, Green Bean Almandine, Green Bean Lyonnaise, Brown Sugar BBQ Baked Beans, Collard Greens, Glazed Carrots, Broccoli with Garlic Butter, Three Cheese Macaroni & Cheese, Steamed White Rice
3.75
Shrimp & Grits
With country bourbon BBQ shrimp and Andouille sausage over creamed Anson Mill ground white grits.
18.25
Pesto Grilled Salmon
Or herb roasted salmon in a Meyer beurre blanc sauce.
18.25
Blackened Shrimp Alfredo
Skillet-seared blackened shrimp with alfredo fettuccine pasta.
17.75
Crab Cakes
Cast iron seared lump crab cake with creole mustard sauce.
22.50
Shrimp Skewers
Marinated, grilled shrimp skewers served with confetti rice.
17.75
Additional Sides $3.75 (minimum 15 people)
Garlic Herb Roasted Potatoes, Mashed Red Skin Potatoes, Rice Pilaf, Confetti Rice, Herbed Wild Rice,
Penne Pasta, Three Cheese Macaroni and Cheese, Vegetable Medley, Green Bean Amandine,
Green Bean Lyonnais, Brown Sugar BBQ Baked Beans, Corn, Collard Greens, Broccoli with Garlic Butter, Glazed Carrots, Roasted Vegetables
48 hours’ notice required, minimum of 15. (Choose 1 entrée and 2 executive sides)
Additional sides $4.75. Appropriate chef’s choice salad and artisan rolls are included. 6oz portions unless otherwise noted
Beef Wellington
With white truffle duxelles and pink peppercorn bordelaise.
35.00
Smoked Herb Crusted Prime Rib
In a pommery pan sauce. (10 oz. portion)
32.00
Pancetta Wrapped Turkey Breast
Triple sugar brine.
30.00
Rack of Australian Lamb Chop
With rosemary au jus.
50.00
Lump Crab Stuffed Salmon Filet
With brown caper butter.
37.00
Rosemary Brown Sugar Brined Pork Chop
with Dijon and apple chutney. (8 oz. portion)
32.00
Smoked Onion and Corn “Spoon Bread”, Grilled Citrus Marinated Asparagus, Bacon Balsamic Brussel Sprouts, Haricot Verte Satche Green Bean Bouquet, Crab Macaroni & Cheese, Fingerling Potatoes, Yukon Gold and Goat Cheese Soufflé, Maple Roasted Butternut Squash with Sage, Roasted Root Vegetables with Balsamic Glaze, Herb Cauliflower Gratinee, Goat Cheese Ziti Gratinee with Shallot and Maple Bacon, Forest Mushroom Risotto w/Asiago, Spicy Battered Cauliflower Florettes.
4.75
Some items are subject to substitution based on availability and /or seasonal requirements.