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The menu items below highlight cuisines
offered by Chef Gray Byrum. Echelon Catering continuously develops new menu items, and we customize menus based on an
individual's personal pallet and budget preferences.
Brunch
Corned Beef Hash Biscuit Sandwiches Warm Crab Soufflé Sweet Corn Cakes with smoked salmon Display of Fresh Fruits with Devonshire Cream Smoked Salmon Display Domestic and Imported
Cheeses Corn and Zucchini Pudding Breakfast Breads and Pastries Vegetable Stacked Omelettes Southern-Style Eggs
Benedict Spinach and Mushroom Crepes Spanish Potato and Onion Tortilla Shrimp with Grits,
Leeks and Mushrooms Steak, Egg and Smoked Gouda Quesadillas Scrambled Eggs with Chorizo and Peppers
Mexican Tortilla Casserole (Chliaquiles) Vegetarian Breakfast Burrito Bacon and Onion Turnovers Stuffed Baby Apples with Walnuts Strawberry Butter Bars Roasted Vegetable Strata
Hors d'oeuvres & Accompaniments
Starter
Dips
Seafood Appetizers -
Seared Salmon and Sweet Dijon Glaze
- Smoked Salmon Tartare (pictured)
Rice Paper Wrapped Scallops Just Seared Asian Tuna Burgers Shrimp with Feta, Tomato, White Wine and Lemon Shrimp with Bayou Barbeque Sauce Shrimp Fritters with Remoulade Sautéed Chili-Garlic Shrimp Tamarind Glazed Shrimp Sichuan
Sizzling Shrimp Shrimp in Salsa Verde Crab
and Avocado Salad Gateau
of Crab Creole Crab Cakes Crab Stuffed Mushrooms Artichoke Cakes with
Crab Remoulade Sace Shrimp Shortcakes (pictured) Marinated Gravlax Smoked Salmon and Cream Cheese Lillipops Thai Shrimp & Fish Cakes
with Cucumber & Tomato Salad
Grain Appetizers
Pork and Shrimp Spring Rolls Grilled Vegetable Tortilla Rolls Beef and Chorizo Empanadas Ham and Mushroom Bouchees - Duck and Mushroom Bruschetta
Cannalon Duck with Chorizo Stuffed Crepes Thai Dumplings with Dipping
Sauce Potato Cake with Lump Crabmeat and Chive Butter
Vegetable and Cheese Appetizers Manchego
Cheese stuffed Piquillo Peppers - Zucchini-Tomato Tartlettes
Zucchini and Feta Roulade (pictured) Provencal Goat Cheese Gratin Roasted Vegetable Strudel Goat Cheese Souffles Lettuce Wraps Asparagus & Prosciutto Bundles
wrapped in a Flaky Puff Pastry and drizzled with a Sherry Glaze Artichoke Cakes with Remoulade Sauce - Arepa (Sweet Corn Cake) with Guajillo Pepper
Glaze (Optional: Top with Seared Beef or Pork)
- Black Bean and Avocado Egg Rolls
Crostinis, Tarts and Small Bites - Goat Cheese
Tart topped with Sweet Roasted Peppers
Mushroom & Parsnips Tart Warm Onion and Roqueforte Tart Polenta Rounds topped with Creamy
Spinach Ragout Crispy Paella Cakes (option, top with Shrimp) Crostini with Gorgonzola Mousse Fall Ratatouille in a Crispy Crepe Crispy Polenta with Mushroom Ragout
Chicken and Sun-Dried Tomato Crostini Pork, Chipotle and Apricot Crostini Goat Cheese & Port Wine
Crostini Smoked Salmon and Black Bean Cups Polenta Cake topped with Braised Pork Tenderloin and a sweet pepper glaze Chicken & Pesto Pizzettas Sweet Caramelized Onion Pizzettas Roasted Bread Pudding Cakes Deviled Eggs (Option: Top with Lump Crab Meat) Crispy Mushroom Risotto Bites
Poultry, Pork, Lamb & Beef Appetizers
- Sausage and Veggie Stuffed Sweet Peppers
Baby Buffalo Burgers Roast Beef Sliders Braised Pork Slider with Chipotle
Sauce Chicken Satays with
Peanut Sauce - Chicken Satays with sweet & spicy Plum Sauce
Braised Pork with Yellow Corn Crepes Smoked Turkey Quesadillas with Red Onion Salsa Chicken and Prosciutto Croquettes Pork and Mushroom Skewers Lamb Skewers with Puttanesca Sauce Lamb Kafka with Roasted Eggplant
Hummus Moroccan Lamb Cigars Chicken and Mushroom Strudel Chicken and Date Strudel
Beef & Chorizo Empanadas Mini Beef & Mushroom Vol-au-Vents Brat Brochettes with Shredded
Cabbage
Accompaniments Classic Vegetable Salads Classic
Caesar Salad Marinated Mushroom
Salad Greek Vegetable Salad Black Olive Potato Salad Couscous Salad (pictured) Tomato-Mozzarella Salad with Basil Gingered Cucumber, Red Onion and Tomato Salad Orzo Salad with Broccoli and Sweet and Spicy Peppers Spinach Salad with Goat Cheese and Caramelized Onions Moroccan Salad with Three Ginger Vinaigrette Asparagus Salad with Kalamata Olives and Feta Cheese, Lemon Vinaigrette Roasted Vegetable Salad tossed with Tarragon Buerre Blanc Sauce Vegetable Nicoise Salad: green beans with feta, tomato, olives, and
potatoes Jicama, Hearts of Palm and Orange
Salad Creole Corn Succotash Squash, Zucchini &
Mint Salad Quinoa
Salad with Corn, Cucumbers and Tomatoes Maque Choux Corn and Bell Pepper Salad
Seafood
Inspired Salads Pastas Poultry
& Pasta Salads Bleu Cheese Chicken
Salad Tortellini Salad with
Pesto Tuscan Bread Salad
(Panzanilla) Antipasto Salad
with Lemon-Oregano Dressing Charcuterie Salad
with Rotini and Dijon Vinaigrette Capellini
Salad with Shrimp and Marinated Tomatoes Chicken and Sun-Dried Tomato Salad, Sherry Vinaigrette Maui Chicken Salad with Grapes, Walnuts and a hint of Citrus Braised Duck with Pears
Cheese & Vegetable Pasta
Fusilli with Tomato and Fresh Mozzarella Penne
with Basil Pesto Linguini with Zucchini, Tomato and Mint Spinach and Swiss Chard Tortellini Four Cheese
Ravioli with Tomato Butter Butternut Squash Ravioli with Sage Butter Penne with Roasted Cauliflower and Tomato Ziti with
Mushrooms, Cream and Marsala Foie Gras Ravioli with Shiitake Mushroom Sauce Thai Fat Noodles with Vegetables and Sweet Black Bean Sauce Creamy
Maccoroni Salad
Seafood Pastas
Spanish Seafood Noodles (Fideous) Capellini
with Shrimp, Tomato and Feta Cheese Shrimp and Corn Ravioli with
Ginger Butter
Entrees Pork Entrees
Grilled Pork Loin with Caramelized Onion Jus Stir-Fried Pork
with Garlic and Black Pepper Grilled Pork Tenderloin with Balsamic Mushrooms Roast Pork Loin with Oven-Dried Tomatoes and Feta Grilled
Pork Loin with Port Wine and Dried Fruit Sauce Chipotle Braised Pork with Red,
White and Green Beans Rioja Braised Pork with Pine Nuts and Garlic
Picada Sauce Thai Pork with Garlic & Black Pepper Pork Tenderloin Villa Rica Style with Apricots, Goat Cheese & Roasted Peppers Braised Potatoes and Spinach with Pork in a Moroccan Yogurt Sauce Grilled Pork Chops with a Sweet and Spicy Glaze Carving
Stations: Pork Tenderloin, with assorted rolls and condiments
Poultry Entrees
Duck with Marinated Pears in a Red Wine Reduction Sauce Indian Butter Chicken (served over rice) Provencal
Chicken Breasts Mojo-Marinated Chicken Breasts Roasted Turkey in Almond Sauce Mediterranean Chicken
Spaghetti Mustard-Marinated Grilled Quail Barbequed Chicken Bangkok Style Fried Chicken Chicken with Lemon, Saffron and Olives Roast Chicken
with Raisins and Pine Nuts Catalan-Style
Chocolate Chicken and Shrimp Braised Duck with Sherry and Calimyrna Figs Flaky Chicken and Vegetable Pot Pie Seared Chicken Piccata with Lemon Buerre Blanc Braised Chicken in a Sherry and Mushroom Sauce Bacon-Wrapped
Turkey Meatloaf with Chunky Creole Tomato Sauce Turkey Tetrazzini Brazilian Coconut Chicken Carving Stations:
Smoked Ham or Turkey Breast, served with assorted rolls and condiments
Seafood Entrees Seafood Etouffee Paella Valenciena Pesto Crusted Tilapia with Tomato
Cream Sauce Pecan Crusted White Fish Sichuan Sizzling
Shrimp Seared Salmon with Basil Cream Moroccan
Spice Crusted Salmon Creole Red Wine Barbequed Scallops White Fish in Salsa Verde Catalan Seafood Noodle Paella Grilled Salmon with Slow Roasted Onion Soffrito Echelon's
Signature Seared Salmon with Creamy Spinach wrapped in Filo and baked until golden brown Baked Salmon topped with a Shrimp and Scallop Puree Scallop
and Mushroom Gratin “Coquilles St. Jacque” Seared Tuna
with Saffron Pappardelle, Tomatoes, Capers and Olives English Style
Fish N' Chips Tilapia topped with Parsley & Lemon Vinaigrette Carving Stations: Salmon
Filet, served with assorted rolls and condiments
Beef & Rabbit Entrees  Provencal Braised RabbitBeef Wellington Beef Tenderloin with Port Wine and Mushroom Sauce Grilled Flank Steak Ropa Vieja-Style Roast Sirloin with Red Wine Jus and Bleu Cheese Filet
Mignon (pictured) Boneless Beef
Short Ribs with Orange and Kalamata Olive Sauce Beef Stroganoff Grilled Argentine Flank Steak with Chimichurri Sauce Big Daddy Fat Burgers (8-10 oz) Shiraz Braised
Beef Pie Carving Stations: Beef Tenderloin, Beef Strip loin, Smoked Ham, Salmon Filet, Pork Loin, Turkey
Breast and assorted
rolls and condiments
Vegetarian Entrees Sicilian Style Eggplant Penne Pasta with Rataouille Creamy Orzo Pasta with Spinach
and Mushrooms Corn, Okra and Tomato Succotash Spinach & Feta Crepe Sauteed Seasonal Vegetables
with Pasta and Feta
Delectable DESSERTS Cakes, Cupcakes & Pies Chocolate Chip Banana Cake with Peanut Butter Icing Sicilian Cassata (pictured) Almond Cake with White Chocolate Icing Bread Pudding Cakes with Praline
Glaze Très
Leche Banana Cake Wine
Makers Grape Cake Apricot
Mousse Cake Citrus
Cheesecake Flan Caramel
Blond Brownie Cupcakes Pecan Pie Walnut & Almond Candies Mini Pumpkin Spice Cakes with Cream Cheese
Icing Warm Apple Baked Pie with Walnuts & Pecans
Trifles, Tarts & Truffles Traditional Banana Pudding Banana Custard Cups with Crystallized
Ginger Almond Torte Lemon Tarts Seasonal Fresh Fruit Tarts Strawberry and Blueberry Trifles Ginger-Lime Custard Tarts Chocolate Peanut Praline Tarts Chocolate Peanut Butter Truffles Pear & Almond Tarts Pecan Tarts
Cookies, Bars & Brownies Leche Frita Squares Chocolate
Oatmeal Lace Cookies Cinnamon
Crisp Cookies Crispy Mocha Pecan Bars Chocolate Walnut Malt Cookies Cappuccino Crunch Bars Peanut Butter Bars Brown Sugar Butter Bars Strawberry Brown Sugar Butter Bars Butterscotch Brownies
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For menu consulations and orders, please contact Danielle
Dunsker at (205) 902-1907
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