Myrtle Beach, SC  |  Phone: (843) 446-2256
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Plated Gourmet Dinners - (Mix & Match)

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 Appetizer
 

Hand Rolled Braised Beef Short Rib Raviolis with San Marzano Tomato Sauce, Sweet Yellow Pepper Coulis and Grated Parmesan

 

Warm Bread & Butter


Salad

Salad of Boston Bibb and Belgium Endive with Carrot Ribbons, Warm Toasted Pistachios, and Za’atar Lemon Vinaigrette


Entrée

Grilled Local Hog Snapper Laced with Fresh Peach Bruschetta,

Israeli Cous Cous, and Eggplant-Tomato Gratin

 
Dessert

Quenelles of White chocolate Mousse, Fresh Blueberry Compote, and Citrus Crème Anglaise

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Appetizer 
 

Seared Pork Belly and Roasted Fennel Bulb with Bing Cherry Chutney over Creamy Polenta


Warm Bread & Butter


Salad

Asian Pear and Snow Pea Salad with Cilantro and Ginger Sweet Grape Tomatoes

 

Entrée

 

Roasted Rack of Lamb with Pickled Vegetable-Arugula Slaw,

Yukon Gold Potato-Leek Gratin, and Mint Bordelaise Sauce

 

Dessert

Playful Chocolate-Nutella Fondue with Cheesecake Stuffed Strawberries, Marshmallow, and Fruit for Dipping 

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 Appetizer
 

Oysters 2 ways:  A Tasting of Oyster Stew with Caramelized Leeks, and Classic Oysters Rockefeller with Pernod

 

Warm Bread & Butter Rosettes


Salad

Baby Arugula, Oven Roasted Tomatoes, Mozzarella Pearl Halves,

Crispy Smoked Bacon, Balsamic Vinaigrette and Evo Panko Crunch



Entrée

Pan Seared Faroe Island Salmon, Buerre Rouge Sauce, Balsamic and Rosemary Roasted Grapes,

Braised Artichoke Bottoms, Sauteed Shiitake Mushrooms and Basmati Rice



Dessert

Carrot Cake with Lime Cream Cheese Frosting Golden Raisin Crème Anglaise

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Appetizer 
 

Seared Foi Gras with Pear butter Brioche Toast, Almond-Fig Chutney, and Demi-Glace



Warm Bread & Butter Rosettes
 


Salad

Chilled Asparagus Vichyssoise with Main Lobster Salad

 

 
Entrée

Pork Picatta, Risotto Milanese, Italian Style Spinach,

and Roasted Julienne Red Peppers Laced with Lemon-Caper Sauce



 
Dessert

Peanut Butter Pie and Tiramisu Brownie Wedge with Kahlua Sauce

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Appetizer 
 

Sauteed Fresh Local Shrimp in Red Chile Escabeche

with Grilled Red Onions, Fresh Field Peas, and Garlicky Basmati



Warm Bread & Butter Rosettes
 


Salad

Heirloom Tomato and Basil, Carpaccio of Prosciutto and Cantaloupe Balsamic Glaze

 

 
Entrée

Roasted Stuffed Beef Tenderloin with Baby Spinach, Sweet Red peppers,

Shiitakes, and Gruyere Cheese on Demi-Glace.  Petite Twice Baked Purple Bliss, Roasted Baby Carrots



 
Dessert

Chocolate-Orange pecan Pie with Sugared Raspberries, Chocolate Dipped Mandarins, Cardomon Anglaise

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Appetizer 
 

A Sauteed Crab Cake with Lemon Dill Sauce and A Sauteed Salmon Cake

with Green Goddess Sauce on Roasted Corn Salsa, Grilled Avocado Salad



Warm Bread & Butter Rosettes
 


Salad

Duck Confit and Belgium Endive-Bibb Salad

with Red Wine Poached Pear, Warm Toasted Pine Nuts, and Blood Orange Vinaigrette

 

 
Entrée

Milk Poached Chilian Sea Bass, Farrow and Quinoa, Sauteed Swiss Chard, Sun-Dried Tomato Buerre Blanc



 
Dessert

Chocolate Lasagna:  An Oreo Base with Layers of Chocolate Mousse, Chocolate Ganache,

and White Chocolate Mousse with Raspberry-Crème Anglaise

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Appetizer 
 

Boneless Braised Beef Short Rib over Hand Rolled German Spätzle with Smoked Tomato Gravy



Warm Bread & Butter Rosettes
 


Salad

Romaine Hearts and Baby Lettuces with Warm Pork Belly Croutons, Avocado,

Charred Shallots, Candied Almons, and A Roasted Yellow Pepper Vinaigrette

 

 
Entrée

Grilled Local Triggerfish and Seared Sea Scallops on Wild Rice

with Pine Nuts & Dill, Vegetable Souffle Port Wine-Citrus Glaze



 
Dessert

Fresh Peaches & Bing Cherries “Foster Style” Over Vanilla Bean Ice Cream in A Martini Glass

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"A Walk Through the Mediterranean"
 
5 Courses in 5 Countries
 
 
Appetizer 
 
Moroccan Chicken Tagine with Olives and Preserved Lemons over Basmati Rice


Bread
 
Spanish Pan Con Tomate (Tomato Bread)
 

Salad

Lebanese Tabbouleh Salad
Refreshing Tomatoes, Mint, Lemon and Bulger Wheat

 
Entrée

Italian Sauteed "Sea Scallop Franchaise" on Risotto with Grilled Asparagus,
Pork Belly Croutons, Raw Shaved Asparagus-Citrus Salad, and Asparagus Sauce

 
Dessert

French Crepe with Chambord Pastry Creme, Seasonal Berries and Créme Anglaise

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Appetizer

Olives with Herbs & Citrus Jamón
Manchego Cheese & Prosciutto Spanish Tortilla Omelet
 

Rolls & Butter Rosettes


Salad

"Pipirrana" - Summer Spanish Salad on a Bed of Greens with Bell Peppers,
Olives, Tomatoes, Capers, Basil and Garlic Laced with a Sherry Vinaigrette
 

Entrée

"Seafood Paella" - Shrimp, Clams, Mussels, Grouper,
Chorizo Tossed in Saffron Arroz (Rice)


 
Dessert

Créme Caramel Chocolate Flan with Fresh Whipped Cream and Berries

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Appetizer
 
Seared Chilean Sea Bass with Eggplant-Tomato Gratin and Balsamic Glaze
 

Rolls & Butter Rosettes


Salad

Arugula, Strawberries, Warm Pork Belly Croutons,
Everything Bagel Seasoning and Red Whine Vinaigrette


Entrée

Grilled Filet Mignon on a Bed of Roasted Carrots, Corn, and Shiitakes,
Laced with Bearnaise and Demi-Glace.  Dushess Potato


 
Dessert

French Silk Chocolate Pie with Fresh Whipped Cream,
White and Dark Chocolate Curls, and a Trio of Sauces


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Amuse Bouche
 
Alaskan King Crab Leg Medallion with Avacado, Heirloom Grape Tomato & Mustard Sauce

Foi Gras App

Seared Foi Gras on Roasted Shallots with Black Truffle-Potato Coulis and Smoked Duck

Scallop App
 
Seared U8 Sea Scallop with Asparagus Sauce,
Pork Belly Croutons and Raw Shaved Asparagus-Citrus Salad

Rolls & Butter Rosettes

Salad

Salad of Boston Bibb and Radicchio with Candied Walnuts, Shaved Red Onions,
Stilton Bleu, and Blood Orange Vinaigrette

Entree

Seared Local Hog Snapper over Purple Bliss-Celery Root Puree,
Griled Corn, Swiss Chard, Buerre Rouge

Dessert

Deconstructed Fresh Local Strawberry Parfait with Grand Marnier
Pastry Cream, Berries, and Smoked Salted Graham Cracker Crumble

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