High Point Grill & Taproom

Order any of our menu items in bulk for your gatherings.

Bulk Food Options

Choose from a variety of catering packages to suit your event.

Catering Packages

High Point Grill & Taproom Catering

Private Catering in your Home

Event & Party Catering

High Point Grill & Taproom offers in-home catering services by Chef Mike W. White.

In-Home Catering

Desserts

Fresh salads for a healthy addition to your meal.

Salads

Entrees

Appetizers

Perfect for parties or gatherings, available in various sizes.

Large Group Packages

Classic cheesecake with a graham cracker crust.

Cheesecake

Three tacos with grilled fish, cabbage slaw, and chipotle sauce.

Fish Tacos

Fresh avocados, lime, cilantro, and jalapeños.

Guacamole

Served with lettuce, tomato, and aioli on a brioche bun.

Grilled Chicken Sandwich

Margarita

Chocolate Lava Cake

Ribeye Steak

Served with seasonal vegetables and lemon butter.

Grilled Salmon

Grilled bread topped with tomato, basil, and balsamic glaze.

Bruschetta

Crispy cauliflower tossed in buffalo sauce.

Buffalo Cauliflower

On-Site Events & Weddings

Private Dining & Restaurant Rental

In a bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix well and form into four equal patties.

Prepare the Patties

Heat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired level of doneness. In the last minute of cooking, place cheddar cheese on top of each patty to melt.

Cook the Patties

Toast the burger buns if desired. On the bottom half of each bun, place a lettuce leaf, followed by the cooked patty, a slice of tomato, pickles, and your choice of ketchup and mustard. Top with the other half of the bun.

Assemble the Burgers

Serve immediately with your favorite sides, such as fries or a salad.

Serve

Ground Beef

Salt

Black Pepper

Garlic Powder

Onion Powder

Cheddar Cheese

Burger Buns

Lettuce

Tomato

Pickles

Ketchup

Mustard

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Prepare the Sauce

Add the halved cherry tomatoes to the skillet and cook until softened, about 5 minutes. Stir in the cooked pasta, fresh basil, grated Parmesan cheese, salt, and black pepper.

Combine Ingredients

Toss everything together until well combined. Serve warm in large bowls or platters for your guests.

Pasta

Olive Oil

Garlic, minced

Cherry Tomatoes, halved

Fresh Basil, chopped

Parmesan Cheese, grated

Select the catering package that best fits your event size and type.

Choose Your Package

Choose from the variety of appetizers, main courses, sides, and desserts available in the selected package.

Finalize Menu Selections

Provide an accurate guest count to ensure adequate food and beverage supply.

Confirm Guest Count

Decide whether you will pick up the catering order or if delivery is required.

Arrange Delivery or Pickup

Set up the food and beverage stations and enjoy the delicious offerings at your event.

Enjoy Your Event

Appetizer Platter

Main Course Selection (Chicken, Beef, Vegetarian)

Side Dishes (Rice, Vegetables, Salad)

Dessert Assortment

Beverage Station (Soft Drinks, Water, Coffee)

Season the grilled chicken breasts with salt, pepper, and your choice of herbs. Grill over medium heat for 6-8 minutes on each side until cooked through.

Prepare the Chicken

Steam the mixed seasonal vegetables until they are tender but still vibrant in color, about 5-7 minutes.

Cook the Vegetables

Boil peeled potatoes until tender. Mash with butter, garlic, salt, and pepper until creamy.

Make the Garlic Mashed Potatoes

Toss together mixed greens, tomatoes, cucumbers, and any other desired toppings. Drizzle with balsamic vinaigrette just before serving.

Prepare the Salad

Heat the dinner rolls in the oven at 350°F for 5-10 minutes until warm.

Warm the Dinner Rolls

Arrange assorted desserts on a platter for guests to choose from.

Serve Desserts

Mix lemon juice, water, and sugar to taste. Chill and serve in pitchers.

Prepare Lemonade

Grilled Chicken Breast

Mixed Seasonal Vegetables

Garlic Mashed Potatoes

Fresh Garden Salad

Balsamic Vinaigrette

Dinner Rolls

Butter

Assorted Desserts

Lemonade

In a large bowl, combine olive oil, minced garlic, fresh rosemary, lemon juice, salt, and black pepper. Add the chicken breasts and marinate for at least 30 minutes.

Marinate the Chicken

While the chicken is marinating, wash and chop the mixed vegetables into bite-sized pieces.

Prepare the Vegetables

Preheat the grill or oven to medium-high heat. Cook the marinated chicken for 6-7 minutes on each side, or until fully cooked.

Cook the Chicken

In a separate pan, heat a little olive oil and sauté the mixed vegetables for about 5-7 minutes until tender. Sprinkle with salt and pepper to taste.

Sauté the Vegetables

Plate the grilled chicken breasts with the sautéed vegetables on the side. Top with grated Parmesan cheese before serving.

Serve the Dish

Chicken Breast

Garlic

Fresh Rosemary

Lemon Juice

Mixed Vegetables (Carrots, Broccoli, Bell Peppers)

Parmesan Cheese

Preheat the oven to 375°F (190°C). Season the chicken breasts with olive oil, garlic powder, salt, and black pepper. Place them in a baking dish.

Bake the chicken in the preheated oven for 25-30 minutes or until fully cooked and internal temperature reaches 165°F (75°C).

Bake the Chicken

In a medium saucepan, combine the rice and chicken broth. Bring to a boil, then reduce the heat, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.

Cook the Rice

In a large skillet, heat olive oil over medium heat. Add the vegetable medley and sauté for about 5-7 minutes until they are tender. Add lemon juice and fresh herbs, stirring to combine.

Slice the chicken and serve it over a bed of rice, alongside sautéed vegetables.

Vegetable Medley (Carrots, Bell Peppers, Zucchini)

Rice

Chicken Broth

Fresh Herbs (Parsley, Basil)

Season the chicken breasts with salt, pepper, and your choice of herbs. Grill over medium heat for 6-7 minutes on each side until fully cooked.

Grilling the Chicken

In a large bowl, combine mixed greens and drizzle with Caesar dressing just before serving. Toss gently.

Preparing the Salad

Preheat your oven to 375°F (190°C). Slice the garlic bread and bake for 10-15 minutes or until golden brown.

Baking the Garlic Bread

In a pot, combine 1 cup of rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed.

Cooking the Rice

Cut brownies into squares and place on a serving platter.

Serving the Dessert

Chill the soda and water in advance. Serve in a large beverage dispenser or individual cups.

Setting Up Beverages

Mixed Green Salad

Caesar Dressing

Garlic Bread

Seasoned Rice

Dessert (Brownies)

Beverages (Soda/Water)

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.

Preheat the Oven

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, mix the milk, vegetable oil, and vanilla extract until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Gradually add boiling water and mix until smooth. Fold in chocolate chips.

Combine Mixtures

Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Let the dessert cool in the pan for 10 minutes before transferring it to a wire rack. Cut into squares and serve.

Cool and Serve

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

salt

milk

vegetable oil

vanilla extract

boiling water

chocolate chips

Wash all the vegetables thoroughly. Chop the mixed greens, halve the cherry tomatoes, peel and slice the cucumber, grate the carrot, and thinly slice the red onion.

In a large mixing bowl, combine the prepared mixed greens, cherry tomatoes, cucumber, carrot, red onion, and feta cheese.

Combine the Ingredients

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper until well combined.

Make the Dressing

Pour the dressing over the salad and toss gently to coat all the ingredients evenly.

Dress the Salad

Serve immediately or refrigerate for a short time before serving.

Mixed Greens

Cherry Tomatoes

Cucumber

Carrot

Red Onion

Feta Cheese

Balsamic Vinegar

In a large bowl, combine the chicken breast, olive oil, minced garlic, fresh rosemary, lemon juice, salt, and black pepper. Mix well to coat the chicken and let it marinate for at least 30 minutes.

Heat a large skillet over medium-high heat. Add the marinated chicken and cook for about 6-7 minutes on each side or until the chicken is fully cooked and golden brown. Remove from the skillet and set aside.

In the same skillet, add the mixed vegetables and sauté for about 5-6 minutes until they are tender. Add the vegetable broth and let it simmer for an additional 3 minutes.

Return the cooked chicken to the skillet with the vegetables. Stir gently to combine and let it cook together for another 2 minutes. Serve hot.

Combine and Serve

Fresh Rosemary, chopped

Vegetable Broth

Mixed Vegetables (carrots, broccoli, bell peppers)

Thread cherry tomatoes, basil leaves, and mozzarella balls onto small skewers. Drizzle with balsamic glaze.

Caprese Skewers

Slice the cucumber into thick rounds and top each slice with a generous dollop of hummus. Sprinkle with olive oil, sea salt, and black pepper.