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

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Appetizer - "A Trio of Seafood"
 
Vietnamese Shrimp Toast with Ginger & Scallion Aoli Sauce
Seared Sea Scallop on Asparagus Sause with Pork Belly Croutons

and Shaved Asparagus-Citrus Salad
Grilled Snapper Medallion with Roasted Sweet Red Pepper Crust


Rolls & Butter Rosettes

Salad

Salad of Artisan Greens and Napa Cabbage with Warm Toasted Macadamia Nuts,
Asian Pear and Passion Fruit-Ginger Vinaigrette

Entree

Seared Beef Tenderloin Tips Tossed in Parisienne Herb Gnocchi
with Fresh Glazed Pearl Onions, Roasted Vegetables and Cabernet Sauce


Dessert

Fresh Peach Cobbler Cheesecake with Honey-Lavender Sauce

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Appetizer

Local Shrimp on a Bed of Edamame with Corn Sauce,
Crispy Bacon and Grilled Corn



Rolls & Butter Rosettes

Salad

Raw Shaved Asparagus-Brussel Sprout Salad with Craisins, Dried Apricots,
Grape Tomatoes, Toasted Pine Nuts and Balsamic Vinaigrette

Entree

Braised Boneless Pork Shank over German Spatzle with Sun-Dried Tomatoes,
Asparagus and Natural Jus


Dessert

French Crepes with Seasonal Berries, Fresh Whipped Cream and Grand Marnier Sauce

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Appetizer

Stir Fried Garlic Loin of Lamb with Israeli Cous Cous,
Eggplant, Tomatoes and Roasted Zucchini


Rolls & Butter Rosettes

Salad

Summer Panzanella Salad with Crusty Bread, Arugula,
Grilled Peppers and Basil Vinaigrette

Entree

Parmesan Encrusted Grouper over Marbled Potato-Mushrom Hash,
Tender Broccoli Raab tips and Black Truffle Buerre Blanc


Dessert

Dark Chocolate-Caramel Pie with Caramelized Bananas

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Appetizer
 
Hot Lobster Vichyssoise with Caramelized Leeks and Potato Crisps

Rolls & Butter Rosettes

Salad

Seared Tuna Medallions, Seaweed Salad, Avacado,
Bacon and Tomato-Chive Vinaigrette

Entree

"Seafood Paella" - Saffron Rice with Shrimp, Clams, Grouper and Jumbo Lump Crabmeat,
Chorizo, Fresh Artichokes, Peppers and Tomatos


Dessert

Quenelles of Dark and White Chocolate Mousse, Toasted Hazelnut Crumble, Blackberries

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Appetizer
 
"Scallops Rockefeller"
Seared New Bedford Sea Scallops ona  Bed of Sauteed Baby Spinach
with Bacon, Onions, Pernod, and a Touch of Cream - Rockefeller Style


Rolls & Butter Rosettes

Salad

Char Grilled Baby Romaine Hearts with Pickled Tri-Colored Peppers,
Imported Prosciutto and Honey-Lime Vinaigrette

Entree

Grilled Prime Filet of Beef with Red Wine-Glazed Shallots, Classic Bearnaise Sauce,
Potato Celery Root Gratin, Vegetable Bundle tied with Blanched Scallion

Dessert

Chocolate Mousse Brownie with Rainier Cherries and Banana Sauce

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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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