Hors d’oeuvres
Want your event to feel like you’re at an exclusive restaurant where the staff caters only to your guests? Our plated or coursed dinners are tailored to your needs. The staff at Get Carried Away Catering will prepare and serve each course with along with pouring wine and cutting cake.
Below are popular cuisine options that we hope will spark culinary creativity for your event. We can customize your menu with you at your convenience. For plated dinner parties of 10-30 people, make sure to visit the Cypress Room, our private party venue.
Popular Suggested Plated Course Dinners
Customization Available and Welcome
Signature Duo
~Course One: Passed Hors d’oeuvres of your Choice
~Course Two: Arugula Salad with Thin Green Tomatoes, Shaved Parmesan, Cornbread Croutons and Hot Bacon Vinaigrette
~Course Three: Petite Filet** with Signature Lump Crab Cake over Brown Butter Mashed Potatoes with Roasted Asparagus and Glazed Baby Carrots
~Course Four: Key Lime Pie with Fresh Whipped Cream and Raspberry Coulis
Farm to Sea
~Course 1: Passed Hors d’oeuvres of your Choice
~Course Two: Bibb Lettuce, Shaved Radishes, Bleu Cheese Crumbles, Almond Slivers and Champagne Vinaigrette
~Course Three: Triggerfish over Duck and Country Ham Hash with Maple Red-Eye Gravy and Collard Green Stack
~Course Four: Old-Fashioned Caramel Layer Cake, Homemade Peach Ice Cream, Hot Icing
The Catch
~Course One: Passed Hors d’oeuvres of your Choice
~Course Two: BLT Wedge Salad with Bleu Cheese Vinaigrette
~Course Three: Cast Iron Skillet Grouper with Leek and Garlic Wine Sauce over Lemon Herb Orzo with Baby Green Beans, Caramelized Onions and Forest Mushrooms
~Course Four: Warm Brownie with Vanilla Bean Ice Cream and Raspberry Drizzle
Palmetto
~Course One: Passed Hors d’oeuvres of your Choice
~Course Two: Classic Caesar with Crispy Romaine, Shredded Parmesan, Hearty Croutons, Creamy Garlic Caesar Dressing
~Course Three: Bacon Wrapped Shrimp over Palmetto Cheese Grits with Whole Grain Honey Mustard Sauce with Sautéed Spinach and Kale
~Course Four: Lemon Chess Pie with Fresh Berries and Whipped Cream
Tenderloin Tradition
~Course One: Passed Hors d’oeuvres of your Choice
~Course Two: Fresh Spinach with Cucumbers, Mandarin Oranges, Dried Cranberries, Feta, Candied Pecans and Champagne Vinaigrette
~Course Three: Roasted Beef Tenderloin** or Petite Filet** with Herb Compound Butter with Three-Cheese Twice Baked Potatoes and Colorful Roasted Vegetables
~Course Four: Pound Cake with Strawberries and Whipped Cream
Pork Lover
~Course One: Passed Hors d’oeuvres of your Choice
~Course Two: Mixed Greens with Parsley and Basil, Grape Tomatoes, Scallions, Sunflower Seeds and Goat Cheese with a French Vinaigrette
~Course Three: Bacon Wrapped Pork Tenderloin** with Bacon Jam BBQ Glaze, Loaded Mashed Potatoes, Baby Green Bean-Corn-Okra Sauté
~Course Four: Warm Fruit Cobbler
**DISCLAIMER: CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
