Catering

Customizable Menu

We provide catering any time of day, any day of the week! Chef Amy Guerra has over 20 years experience in catering and can easily accommodate any group or meal options. 

We also may make exceptions for dining room reservations on scheduled closed days. Contact Chef Amy to make arrangements.

Trailside Catering

We will meet your group along the trail (or other location) and provide a customized catering menu based on your wishes and needs.

Trailside Catering 3-25-22 riders Bohn group.jpg
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Catering
at Devil's Backbone Adventure Resort

Our Tipple Tavern restaurant offers indoor and outdoor seating and a full bar.

We will also cater at any site at the resort. The Tipple Tavern is available for private events!

Lunch Catering Options

Delivered Trail Side
Includes assorted sodas and water
Minimum of 20 people
Options are customizable

​SANDWICH & SALAD

  • Black Forest Ham, Swiss, Lettuce, Tomato on Croissant

  • Classic Italian with Provolone, Lettuce and Tomato on Ciabatta Roll

  • Vegetarian Marinated Vegetable, Tomato, Basil, Fresh Mozzarella on Ciabatta Roll

  • Assorted Chips & Condiments

  • Cole Slaw and Greek Pasta Salad, Pickle Spear

  • XL Chocolate Chip Cookie

BURGERS AND DOGS

  • ½ Lb Angus Beef Burgers

  • ¼ All Beef Jumbo Hot Dogs

  • Lettuce, Tomato, Onion and Pickle

  • Assorted Cheese Tray, Chili and Shredded Cheese

  • Cole Slaw and Tossed Salad with choice of dressing

  • Assorted Chips, XL Cookie

  • ***Beyond Veggie Burger Available BY REQUEST***

 

HOUSE SMOKED PORK AND CHICKEN

  • Smoked Pulled Pork Sandwich

  • Smoked Pulled Chicken Sandwich

  • BBQ Beans

  • Cole Slaw

  • Assorted Chips and Cookie

 
 

Hor D'oeuvres &
Sharable Platters

PLATTERS

To Share at Each Table

  • Cheese and Charcuterie Platter 

            Assortment of imported cheeses and cured meats, served with

            grapes, fig jam, nuts and bread. 

  • Cheese and Fruit Platter 

            Imported cheese selections (3-4) served with grapes, nuts, jam or 

            chutney, and crackers

  • Antipasto Platter 

             Marinated Vegetables, Italian Cheese Selection, Salumi, Olives,                     Bread and Grissini

  • Mezze Platter 

             Hummus, Baba Ghanoush, Tabbouleh, Stuffed Grape Leaves,           

             Olives, Spicy Feta Dip, Pita, Crisp Veggies

 

 

SEAFOOD HORS D'OEUVRES

  • Jumbo Shrimp Cocktail with House Cocktail Sauce

  • Asian Tuna Tartare served with Wonton Chips

  • Lobster Roll Crostini

  • Gravlax with Caraway, Coriander and Mustard-Dill Sauce

 

MEATY HORS D'OEUVRES

  • Seared Steak on Crostini with Bleu Cheese Sauce

  • Mini Duck Wraps with Scallion and Hoisin Sauce

  • Mini Biscuit with Country Ham and Apricot Jam

  • Prosciutto “Sushi Roll” with Arugula, Fig Jam and Goat Cheese

 

VEGETABLE HORS D'OEUVRES

  • Crudité Display 

  • Assortment of fresh vegetables served with cilantro-garlic dip and

            curry dip

  • Charred Sweet Pepper Stuffed Herbed Goat Cheese

  • Whipped Ricotta Crostini with Diced Jewel Tomatoes, Basil, and

            Balsamic Glaze

 

MINI DESSERT SELECTIONS

 

  • Key Lime Pie Bites on Chocolate Graham Crust with Chocolate Drizzle

  • Mini Banana Pudding with Meringue

  • Chocolate Trifle (layers of chocolate cake, chocolate mousse and

            toffee crunch)

  • Berries with Sabayon Cream

  • Mini Fruit Tart

  • Mini Crème Brûlée

  • Double Chocolate Mocha Brownies

  • Guava Bread Pudding Bites with Rum Sauce

  • Pecan Pie Tartlet

  • Pumpkin Mousse with Ginger Snaps

 

Dinner Catering Options
Dinners include choice of salad, rolls with butter, and choice of dessert

ENTREES

  • Grilled Argentine Sausage Chicken, and Steak

               Peppers, Mushrooms, Corn and Potatoes, Chimichurri

  • Chicken Florentine

               with Mashed Potatoes– pan seared chicken breast slow   

               simmered in a spinach, sundried tomato, and creamy pan sauce

  • Moorish Chicken

               with Raisins, Moscatel Wine, Sundried Tomatoes and Pine Nuts,   

               Jasmine Rice

  • Herb Crusted Roasted Pork Tenderloin

               with Mashed Potatoes, Gravy and Green Beans

  • Smoked Pork Loin

               Stuffed with Dried Apples and Honey, w/ Apple Glaze, Rice Pilaf 

               and Broccoli

  • Beef Tips

               with Mushroom Herb Sauce, Twice Baked Potatoes,

               Asparagus Spears

  • Herb Rubbed Beef Tenderloin

               with Cream Horseradish Sauce, Twice Baked Potato, Asparagus

  • Slow Braised Beef Short Ribs

               Herbed Potatoes, Roasted Cauliflower

  • Southern BBQ

               Ribs, Wings, Corn and Mac ‘n’ Cheese Served with Cole Slaw and

               BBQ Sauce

  • Chicken Marsala

               with Field Mushrooms and Israeli Couscous

  • Greek Lemon Chicken

               Herbed Couscous, Sauteed Vegetables

  • Roasted Salmon

               with Dill and Lemon, Rice Pilaf, Sauteed Vegetables

  • Mahi-Mahi Vera Cruz

               with Basmati Rice

  • Eggplant Parmesan

               with Spaghetti Marinara

  • Vegetarian Stuffed Shells

               with Bechamel and Tomato Sauces

 

CHOICE OF 1 SALAD

  • Tossed Salad with House Vinaigrette

  • Kale Salad with Walnuts, Dried Cranberries and Cranberry Vinaigrette

  • Traditional Cesar Salad with Garlic Croutons

  • Spinach Salad with Blue Cheese, Strawberries, Red Onion and Berry Vinaigrette

 

CHOICE OF 1 DESSERT

  • Triple Berry Crumble with Fresh Whipped Cream

  • Guava Bread Pudding with Rum Sauce

  • Key Lime Pie with Whipped Cream (no meringue)

  • Double Chocolate Mocha Brownies

  • Apple Crumble

Dinner Buffet Options

Entrees

  • Grilled Sirloin

            with Mushroom Sauce

  • Beef Tenderloin Carving Station

            with Red Wine Demi Glace and Creamy Horseradish Sauce

  • Brined Oven Roasted Heritage Turkey

  • Brined Smoked Heritage Turkey

  • Spiral Sliced Ham with Our Pineapple Glaze

  • Braised Beef Short Ribs

  • Roasted Rack of Lamb with Rosemary, Dijon Mustard and Garlic

  • Cuban Style Mojo Roasted Pork Loin

  • Pork Loin Stuffed with Dried Apples and Honey and Spicy Apple Glaze

  • Jambalaya Stuffed Double Pork Chop with Creole Sauce

  • Chicken Marsala with wild and button mushrooms in a Marsala wine sauce

  • Chicken Fricassee, braised chicken in a tomato, olive, caper sauce

  • Roasted Sockeye Salmon with Lemon and Herbed Butter

  • Mahi-Mahi Vera Cruz: 

            Seared mahi in an white wine tomato broth with green olives, capers 

            and onion

  • House Made Lasagna

            with Italian Bolognese, ricotta cheese, mozzarella cheese and     

            parmesan cheese

  • Baked Ziti

            available with sausage or vegetarian

  • Cheese Stuffed Manicotti with marinara sauce

Side Dishes

  • Oven Roasted Mixed Vegetables (squash, red onion, zucchini, peppers)

  • Roasted Stuffed Roma Tomatoes

  • Steamed Broccoli

  • Roasted Cauliflower with Parmesan Cheese

  • Grilled Asparagus

  • Sauteed Sweet Corn

  • Minty Peas

  • Cuban Style Black Beans

  • WV Pinto Beans

  • BBQ Baked Beans

  • Rice Pilaf

  • Risotto Milanese

  • Risotto with Wild Mushrooms

  • Twice Baked Potatoes

  • Mashed Potatoes

  • Oven Roasted Sweet Potatoes with Rosemary and Balsamic Glaze

  • Sweet Potato Casserole with Praline Crumble

  • Salt Baked New Potatoes with Garlic and Olive Oil

  • Macaroni and Cheese with Bechamel Sauce and Seasoned Breadcrumbs

  • Creamy Polenta