O.Henry Hotel, Greensboro, NC

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Gracious Amenities, Attentive Staff, Bespoke Events

Our menus are customized for every guest's memorable and distinctive experience.

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Reception Menu Options
Chilled Hors d'oeuvres | Warm Hors d'oeuvres | Display Suggestions |
Casseroles, Gratins and Dips
Chef Attended, Carving Stations | Pasta Station | Polenta & Bruschetta Station

all served on uniquely garnished trays and either passed
to guests or served stationary

Caponata on Toasted Focaccia & Shaved Parmesan

Caramelized Onion, Sun-dried Tomato & Goat Cheese Tart

Balsamic Infused Tomato, Red Onion, Fresh Mozzarella
and Pesto on Crostini

Chorizo Cream Cheese and Tomato on Spicy Cheddar Crackers

topped with Shrimp and Red Pepper Hummus

Smoked Salmon Mousse on Caraway Rye
with Pickled Onion

Salami & Asiago Crostini
with Bruschetta Topping

Fig Preserves, Shaved Proscuitto & Parmesan Curls

Seared Tuna on Focaccia
with Romesco Mayonnaise & Shaved Parmesan

Chilled Smoked Sliced Duck
topped with Smoked Pear and Aged Cheddar

Smoked Trout
with Horseradish Cream & Salmon Caviar on Crostini

All served in chafing dishes, gratin dishes or on warm platters with unique garnishes passed or stationary

Seasoned Chicken Skewers
with Chermoula Sauce

Wild Mushroom Quiche
with Parmesan Cheese

Fired- Roasted Chicken and Mushroom Bruschetta
with Herbed Ricotta Cheese

Tartlette of Baby Spinach & Boursin Cheese

Blue Crab & Spinach Tartlette

Giacomo’s Fresh Italian Sausage “Jacks”
served with Fresh Mozzarella and Basil Pesto

Herb Crusted Juusto Cheese
with Creamy Pesto Sauce

Chicken, Mushroom and Blue Cheese Bouchees

Beef Kabobs with Sweet Pepper Romesco Sauce

Smoked Trout with Bermuda Onions, Capers and Herbed Sour Cream on Focaccia

Crispy Shrimp Fritter
with Romesco Sauce

Hand Rolled Meatballs
with Spicy Herb Tomato

Lamb Meatball
with Grain Mustard, Rosemary, and Feta Cheese on Chickpea Fritter

Crispy Shrimp
with Lemon Cumin Aioli

Mini Crab Cakes
served with Chili Lime Aioli

Duck and Green Peppercorn Bouchees

Sherry Braised Beef
with Foie Gras and Truffle Oil in Buttery Pastry


Fresh Fruit Display
Seasonal Fresh Fruit, garnished with Berries
served with Strawberry Greek Yogurt Dipping Sauce

Dark Chocolate Dipping Sauce or Chocolate Whipped Cream

Fresh Vegetable Display
Seasonal Variety of Fresh Vegetables
served with: Roasted Red Pepper Hummus and a Pesto Dip

Grilled Vegetable Display
Marinated Grilled Vegetables, with Sweet Onion Cream
and a Harissa Aioli

Cheese Display
Chef’s Selection of Artisanal Cheeses
served with Rustic Bread and Assorted Crackers

Chilled Dip Display
Red Pepper Hummus, White Bean Dip and Olive Tapenade with Olive Oil Crackers and Rustic Bread

Poached Shrimp
Served tail-on with Chili Lime Aioli and Lemon Wedges

Antipasto Display
Prosciutto, Sopressata, and Bruschetta
with Olives, Marinated Artichoke Hearts, Grilled Peppers,
Marinated Onions and Roasted Garlic,
served with Parmesan and Romano Cheeses

accompanied by Rustic Bread and Assorted Crackers

Brie en Croute
A Wheel of Brie wrapped in buttery puff pastry with
Strawberry Compote, served with Crostini

Seafood Display
Jumbo Shrimp, Crab Claws, Smoked Scallops, and Nova Smoked Salmon
With Cocktail Sauce, Chili Lime Aïoli, Lemon Slices, and Crostini
Served in Ice Bowls


Goat Cheese and Tomato Gratin
Served with Crostini and Crusty Sourdough Bread

Classic Artichoke Dip
Served with Crostini and Crusty Sourdough Bread

Spinach & Gruyère Dip
Served with Crostini and Crusty Sourdough Bread

Crab & Spinach Dip
Served with Crostini and Crusty Sourdough Bread


Herb Rubbed Top Round of Beef
served with Creamy Horseradish, Dijon Mustard, Herb Mayonnaise, and Brioche Rolls

Maple Syrup and GrainMustard Glazed Ham
served with Whole Grain Mustard, Caramelized Pearl Onions, and Brioche Rolls

Roasted Turkey Breast
served with Cranberry Mayonnaise, Dijon Mustard, and Brioche Rolls
(serves 60 guests)

Rotisserie Fired Smoked Paprika Rubbed Pork Loin
served with Whole Grain Mustards, Caramelized Apples and Brioche Rolls

Rosemary Crusted Rotisserie Fired Prime Rib of Beef
served au jus with Grain Mustard, Caramelized Onions,
Horseradish Sauce, and Brioche Rolls

Slow Roasted Rotisserie Boneless Leg of Lamb
with Rosemary Grain Mustard, Mint Scented Pear Chutney,
and Brioche Rolls

Whole Rotisserie Fired New York Strip
with Cracked Pepper & Mustard served with house-made Brioche Rolls, Whole Grain Mustard, Caramelized Onions, and Horseradish Sauce

Rotisserie Fired Tenderloin of Beef
served with Brioche Rolls, Grain Mustard, Caramelized Onions and Horseradish Cream


Select Two Pastas:
Penne Linguine Cheese Ravioli

Select Two Sauces:
Marinara Alfredo Pesto Cream

Pasta Stations are served with Italian Sausage, Roasted Chicken, Mushrooms, Garlic, Fresh Herbs, and Parmesan Cheese


Polenta Station
Giacomo’s Italian Sausage and Wild Mushroom Sauce
Feta Cheese, Arugula, and Red Onions with Balsamic Vinegar

Bruschetta Station
Grilled Rustic Bread brushed with Roasted Garlic and
Extra Virgin Olive Oil, Topped with Seasonal Offerings


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For more information on the event you are planning, please complete the online inquiry form or contact any of our sales team members at 1-800-965-8259 or 336-854-2000.




O.Henry Hotel is part of the Quaintance-Weaver Restaurants & Hotels family.
Proximity Hotel | Green Valley Grill | Lucky 32 | Print Works Bistro