Private Chef and Catering menu options for your special event in Asheville, NC.
COMPLETE ASADO EXPERIENCE
Our guests favorite
An all-inclusive, family-style feast served hot from our charcoal warmers.
Appetizers
Choripán Sliders
Grilled Argentine pork sausage, nestled in a mini baguette bun with our vibrant, homemade chimichurri. A classic start to your open-fire journey.
Smoked Portobello & Brie Bites
Tender portobello mushrooms, grilled over coals and topped with creamy Brie, toasted almonds, and a drizzle of local honey, finished with a balsamic glaze.
Prosciutto-Wrapped Sea Scallops
Succulent sea scallops, delicately wrapped in crispy prosciutto and served atop a bright, zesty citrus tapenade.
First Course
Patagonian Harvest Salad
A refreshing mix of crisp spring greens, apple, sweet baby tomatoes, crunchy candied walnuts, and tangy blue cheese crumbles, all tossed in a zesty orange vinaigrette with a hint of smoky spice.
Main Course
Charcoal-Kissed Ribeye
Expertly grilled ribeye steak, showcasing the rich, smoky flavors of the open fire.
Smoked Mustard Flank Steak
Tender flank steak, marinated in a bold mustard blend and grilled to perfection, offering a flavorful and juicy experience.
Iron Cross Pork Ribs
Slow-cooked for hours on our traditional iron cross, these fall-off-the-bone baby back ribs are basted with fresh lemon juice for ultimate moisture and flavor.
Asado-Style Grilled Chicken
Juicy, tender chicken, slow-cooked over the coals to achieve a perfect, smoky char and unparalleled succulence.
Ember-Roasted Teriyaki Vegetables
A vibrant medley of seasonal vegetables, grilled using diverse open-fire techniques and finished with a savory teriyaki glaze, aromatic garlic, and toasted smoked sesame seeds.
Sweet Potato "Al Rescoldo"
Sweet potatoes baked directly in the embers until tender, then finished with a rich garlic and thyme butter and a sprinkle of smoked sea salt. OR
Fuegos' Creamy Coal-Fired Mashed Potatoes
Potatoes roasted over the coals, then finished in our Dutch oven for a uniquely smoky and incredibly creamy mashed potato experience.
Dessert
Fuegos' Bourbon Chocolate Brownie
A decadent, rich chocolate brownie infused with bourbon and orange bitters, served warm with a light, airy homemade sabayon and a vibrant medley of wild berries.
OPEN-FIRE GRILL MIX
An all-inclusive, family-style feast served hot from our charcoal warmers.
Main Course
Charcoal-Kissed Ribeye
Expertly grilled ribeye steak, showcasing the rich, smoky flavors of the open fire.
Smoked Mustard Flank Steak
Tender flank steak, marinated in a bold mustard blend and grilled to perfection, offering a flavorful and juicy experience.
Iron Cross Pork Ribs
Slow-cooked for hours on our traditional iron cross, these fall-off-the-bone baby back ribs are basted with fresh lemon juice for ultimate moisture and flavor.
Asado-Style Grilled Chicken
Juicy, tender chicken, slow-cooked over the coals to achieve a perfect, smoky char and unparalleled succulence.
Ember-Roasted Teriyaki Vegetables
A vibrant medley of seasonal vegetables, grilled using diverse open-fire techniques and finished with a savory teriyaki glaze, aromatic garlic, and toasted smoked sesame seeds.
Sweet Potato "Al Rescoldo"
Sweet potatoes baked directly in the embers until tender, then finished with a rich garlic and thyme butter and a sprinkle of smoked sea salt
Signature Caesar Salad
Crisp romaine, tossed in our outstanding homemade Caesar dressing, featuring a rich, authentic flavor. Topped with house-made croutons—crispy on the outside, fluffy within—and finished with generous shavings of aged Parmesan.
10 COURSE LIVE-FIRE TASTING
First Course: Ember-Kissed Oysters: Freshly shucked oysters, finished briefly over glowing embers in their own shell, and crowned with a delicate, black truffle clarified butter.
Second Course: Provoleta a la Parrilla: A medallion of aged Provolone cheese, charred to a golden crust, served atop 'Over the Fire' Baguette Toast and finished with ribbons of sweet, wood-fired onion confit.
Third Course: Harvest Patagonia Salad: A vibrant mix of young greens, strawberries, candied walnuts and blue cheese tossed in a bright citrus vinaigrette with a surprising, hot kick.
Fourth Course: "A la Llama" Carolina Trout: A whole catch, seasoned simply and slow-cooked hanging from a hook beside the open flame—resulting in incredibly tender, smoky flesh.
Fifth Course: Smoked Polenta Medallion: A creamy, grilled polenta medallion, imbued with subtle smoke from the grill, served with a vibrant garden-fresh pesto.
Sixth Course: 'A la Cruz' Baby Back Ribs: Our signature Iron Cross Ribs slow-roasted for hours in the classic Argentinean fashion for unparalleled tenderness.
Seventh Course: Grilled Chicken Wings: Zesty sumac wings marinated overnight and grilled hot over the open fire until perfectly caramelized.
Eighth Course: 24-Hour Dry-Brined Filet Mignon: An expertly prepared filet mignon, finished over the coals and served with a rich, reduced Port Wine sauce.
Ninth Course: Seasonal Root & Vine Vegetables: A medley of seasonal vegetables showcasing diverse live-fire techniques, all glazed with a white wine reduction.
Dessert: Traditional Flan with Fresh Cream & Berries: A classic, slow-baked Argentinean Vanilla Flan, silky and deeply caramelized. It is served with a cloud of fresh cream and a seasonal selection of berries.
OPEN-FIRE GRILL MIX XL
All inclussive
Main Course
A spectacular, all-you-can-eat grill buffet built for sharing. Featuring a dedicated choripán slider for each guest, plus a selection of premium beef cuts—tenderloin, flank, skirt, and NY strip—alongside Argentinian thin sausage, grilled chicken, and slow-cooked spare pork ribs. Accompanied by grilled sweet corn, grandma's potato salad, and fresh green salad.
GAME NIGHT GRILLED FINGER FOOD
All inclussive
Main Course
- Open-fire grilled wings with homemade spicy chimichurri sauce
- Slow-cooked baby-back pork ribs on the iron press with mango BBQ sauce
- Fire-cracker grilled shrimp with grilled jalapeño
- Grilled polenta with homemade marinara sauce
- Grilled beef and Italian sausage sliders with provolone, bacon,
- tomato and spicy and pickled mayo
- Grilled Jalapeño Poppers
- Pulled prime-rib sliders from the Dutch oven.
- Grilled Provolone Cheese.
FROM THE SEA TO THE GRILL
All inclussive
A Seafood Live-Fire Degustation
I. First Taste
- Scarlet Prawns with cognac salsa rosa
II. Appetizers
- Ember-Kissed Octopus with herbs Provençal and rainbow baby potatoes
- Grilled Scallops with Niçoise tapenade
III. Salad
- Caprese Al Carbon: burrata, charred tomatoes, fresh basil and white balsamic reduction
IV. Main Course
- Atlantic Lobster Tail with smoked jalapeño butter
- King Salmon with fresh ginger and ember-baked potato mash
- Whole Carolina Trout slow-cooked over flames
- Sesame-Crusted Seared Yellowfin Tuna with grilled teriyaki vegetables
ARGENTINEAN GAUCHO
All inclussive
Appetizers
- Argentinean Choripan (Authentic Argentinean Chorizo Sandwich)
- Provoleta (Argentinean style grilled provolone)
- Blood Sausage
- Salchicha PArrilllera (Authentic Thin Suausage)
- Mollejas (Beef sweet bread)
- Chinchulines (Crunchy beef small intestines)
- Bread, lots of bread.
Main Course
- Asado Banderita (Thin cut short ribs)
- Bondiola (Boston butt boneless)
- Vacio Argentino (Flank steak and Flap Meat)
- Ojo de Bife (Rib Eye Steak)
- Papa al Plomo (Baked Potato with butter and salt)
- Chimichurri (Typical Argentinean Chimichurri sauce)
- Salsa Criolla (Another typical Argentinean sauce similar to pico de gallo)
- Ensalada Mixta (Lettuce, onion and tomato salad)
Dessert
Flan con Dulce de Leche (Homemade Vanilla flavored flan with Argentinean-style caramel)
THANKSGIVING ASADO 2025
All inclussive
First Course
Choose your salad:
Otoño (Autumn BBQ) Salad. A fresh and vibrant mix of baby greens tossed with sweet, grilled red onion cooked directly on the coals ("al rescoldo"), and toasted pecans. Topped with dried cranberries and a warm, bubbly slice of grilled provolone cheese.
Harvest Grill Salad: A peppery bed of arugula topped with sweet, seasonal pears grilled in red wine. Finished with crispy, grilled prosciutto, crumbled feta cheese, and a light vinaigrette.
Main Course (all inclusive)
Open-Fire Turkey: A whole turkey, slow-cooked to perfection on our gaucho-style iron press over an open fire. The meat stays incredibly juicy and tender, infused with the subtle smoky essence of the coals and a rich citrus and herb butter.
Calabaza al Rescoldo A whole pumpkin roasted directly in the hot coals ("al rescoldo") until its flesh is incredibly soft and creamy. The natural smoky sweetness is then blended with a rich American cheddar cream and fresh scallions for a unique, savory delight.
Fire-kissed Stuffing Squares: Our signature Thanksgiving stuffing sliced and grilled over the fire. This creates a perfectly crispy, smoky exterior with a soft, moist, and deeply flavorful inside.
Leaf-peeping Sweet Potato: Tender sweet potatoes, slow-roasted in the embers until their skin is beautifully charred and their insides are creamy. They are then split open and generously topped with our house-made chimichurri butter.
Espárragos con Limón Asado: Fresh asparagus stalks grilled until tender-crisp. Served with the smoky juice of a caramelized lemon, a generous dusting of nutty Parmesan, and a touch of salt and pepper.
Dessert
Apple Flan Pie “a la leña”: A unique take on a classic: a rich, velvety apple flan with a rustic pie crust. This dessert maintains the comforting flavors and warm spices of Thanksgiving while offering a smooth, creamy texture that feels both familiar and wonderfully new.
Saint Patricks Asado 2026
All inclussive
Appetizers
- Grilled Pretzel Ring Beer Cheese Dip
- Seafood Chowder cooked on our Dutch Oven over the embers,
Main Course
- Grilled Flank Corned Beef Reuben
- Shepherd's Pie Whole Grilled Potatoes
- Grilled Irish sausage & champ
- Beer Cheese Mac
- Grilled cabbage
- Grilled Carrots and Parsnip
Dessert
- Bailey’s fudgy brownie pudding with whipped cream or Irish Apple Cake
KITCHEN-PREPARED (no live-fire grill)
Choose up to 2 Appetizers, 2 Mains and 1 Dessert for your party.
Appetizers
- Mixed Mushroom Parmesan
- Seared Scallops over a citrus fondue
- Shrimp Scampi and oregano toasts
- Carrot Hummus with celery sticks
- Octopus Provenzal with baby potatoes
- Grilled polenta with marinara sauce
- Apple, blue cheese, walnuts and baby greens salad with a hot citrus dressing
- Eggplant Parmesan
Main Course
- Braised Short Ribs with mashed potatoes.
- Slow-cooked sticky BBQ baby back pork ribs with sweet potato mash.
- Pan-roasted Trout with lemon-ginger sauce and veggies.
- Pan-roasted Salmon with garlic and sumac with sweet potato mash and asparagus.
- Chicken or fish Cococurry with jasmine rice.
- Grilled Cauliflower steak topped with mushrooms and chimichurri sauce served with a baby greens salad.
- Wild mushroom risotto.
- Shrimp and veggies pasta (Carbonara style)
- SPECIAL: Homemade gnocchi with loaded pesto.
Dessert
- Lime Mousse with mint.
- Panna Cotta with Berry sauce.
- Chocolate Fondue Fruit Tart.
- Chocolate Lava Cake with ice cream.
- Grandma's chocolate brownie with ice creamsyrup and chocolate syrope.
- Chocolate mousse
Pricing & What's Included
Our pricing depends on your menu selection and the number of guests. These prices may vary upon customization.
All menu prices are quoted in US Dollars (USD) and are per guest.
- Everything is Included: Our prices cover all taxes, fees, and the following services, ensuring no hidden surprises:
- Your menu is built upon prime-quality protein, the finest organic seasonal produce, and a foundation of exceptional, hand-selected ingredients.
- Transportation (within standard range)
- Full Service: Table setup, professional service staff, cleaning, and dishwashing.
Children (4–12 years old): $62 flat rate
Children (Under 4 years old): Complimentary service
These prices are effective from November 1, 2025
Specific Rates & Policies
- Travel Fees: A travel fee may apply for locations over a 50-mile drive from downtown Asheville.
- 4x4 Access Fee: An extra fee may apply if a 4-wheel-drive (4x4) vehicle is required to access your property.
- Discounts: Discount codes from our partners are welcome, but cannot be combined with other offers.
Payment and refund policy
A 50% deposit of the total fee is required in advance to confirm your booking. The remaining 50% of the balance must be paid in full on the event day. Remaining balance for weddings and parties over 50 guests must be paid the day before the event. Payment is considered complete once the full amount has been received and cleared.
Payments can be made through an invoice, in-person credit or debit card, Venmo, Paypal, Zelle, Apple Pay or Cash.
Cancellations made more than 30 days before the event will receive a full deposit refund. Cancellations made within 30 days of the event will forfeit the full deposit.
Any changes to the booking, including date, time, or number of guests, must be made in writing at least 7 days before the event. We will do our best to accommodate changes, but they may be subject to additional fees.
In the event of unforeseen circumstances beyond our control, such as natural disasters or severe weather, we will make every effort to reschedule the event. If rescheduling is not possible, a full refund will be issued, minus the non-refundable deposit.
If Fuegos Grill needs to cancel the event for any unforeseen reason and rescheduling is not possible, a full refund of all payments will be issued.
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