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Chef Harold J. Merrill arrived in the Sea Islands In April of 2003. After managing resort restaurants he saw a need to provide a high quality catering service like the one he ran in New Jersey minus the snow and traffic. Thanks to those who believed in his culinary artistry (Thanks Mom and Pop) Harold’s has grown to be a flourishing catering operation. Known to his friends as “H” (too long of a name I guess) Chef Harold cooks the way he eats, top quality ingredients, bold flavors and the art of keeping it simple yet elegant. A graduate of both Johnson & Whales Culinary School and Farleigh Dickinson University “H” crisscrossed the country working for a Club Operations Company that sent him to “Hot Spots” within their organization to lend some expertise to the situation. This allowed him to work in many geographic locations such as San Diego, Taos, Nashville and others interesting cities. “H” acquired an understanding and appreciation for Great American Food that he incorporates into the wonderful dishes he prepares. Whether you are planning a wedding, family reunion, seasonal party or a friendly get together to enjoy food in this beautiful part of the United States Harold’s will work with you to make it a time to remember.
One of the benefits of housing Harold’s Catering within the walls of Harry’s Harbor shop is the extras he makes to offer our clientele. Our cooler has a wide range of “heat and eat” gourmet meals to go. Always different always fresh!
Appetizers - Stuffed Mushrooms - Jumbo Mushrooms stuffed with a choice of Backfin Crabmeat or Sweet Sausage accompanied by Fresh Basil & light Breadcrumbs
- Four Tier Tapas Platter - Roasted Peppers marinated in Imported Balsamic Vinegar, Fresh Basil & Toasted Pine Nuts, Hummus with Pita Points, Feta Cheese Spread, Olive Tapenade all served with Sesame Crackers
- Old Bay Steamed Local Shrimp with Spicy Chiplotle Cocktail Sauce
- Black Bean & Roasted Corn Salsa with Blue Chips
- Crab cakes-Silver Dollar sized Local Crab Cakes seasoned with Dijon & Old Bay
- Fresh Vegetable Crudité - An array of seasonal vegetables artistically arranged with a Choice of homemade dips.
- Imported Cheese Platter - An exquisite array of flavorful International Cheeses served with assorted Savory Crackers
- Fresh Fruit Salad - Mixed Seasonal Fruits
- Artichoke, Parmesan and Green Chile Dip with Blue Corn Chips
- Baked Brie topped with Blackberry or Apricot glaze wrapped in Puff Pastry
- Barbeque Mini Meatballs - Delicious Meatballs in a tangy Barbeque Sauce Sweet & Sour also available.
- Steamed Mussels in a Garlic broth with Ciabiatta bread for dipping.
- Ceviche - Chilled Seafood Marinated in Tequila, Lime Juice with Cilantro & Red Pepper
- Quesadilla Cornucopias - Smoked Chicken and Black Beans with Cheddar and Gruyere cheese.
- Mini Beef Wellingtons - Tenderloin and Mushroom Duxelle wrapped in Puff Pastry
- Three Cheese Quesadillas - a mild blend of cheese in a flaky pastry served with a Ranchero Sauce
- Chicken Satay - Skewered Tenderloin with either Teriyaki or Rosemary Citrus Marinade
- Greek Local Shrimp Skewer - with Olive and Grape Tomatoes, Marinated in a Feta Cheese Vinaigrette
- Fresh Fruit Kabobs - served with a Honey Yogurt Sauce
- Sea Scallops wrapped in Apple wood Smoked Bacon - glazed with a Soy and Brown Sugar Sauce
- Buffalo Chicken Dip - Blue cheese, Diced White Chicken, Cheddar Cheese, Bleu Cheese and a Mild Sauce
- Little Chickees - Homemade Chicken Salad with Toasted Pecans, and Craisins in Phyllo Dough Cups
Back to Top - Frogmore Stew - A true local dish with Shrimp, Sausage, Potatoes, Corn on the Cob & a Delicious Broth
- Shrimp Jambalaya - A spicy mix of Smoked Sausage, Shrimp and Vegetables with a Cajun stock over Brown Rice
- Lemon Pepper Crusted Chicken-Served with Sautéed Leeks, Mandarin Oranges and a Citrus Buerre Blanc
- Beef Tenderloin - Marinated Tenderloin of Beef extra slow roasted for tenderness served with a Horseradish Crème
- Southern Fried Chicken - Just something about it
- Enchiladas - Chicken & Cream Cheese filled tortillas with a zesty Ranchero Sauce & Blended Cheeses
- Roasted Pork Loin or Tenderloin - rubbed with a choice of seasonings with sides of reduction sauces
- Chicken Saltimbocca - Chicken Breasts stuffed with Fresh Sage, Procioutto & Fontina Cheese served with a Roasted Shallot Buerre Blanc
- Chicken Florentine Chicken Breasts stuffed with Spinach, Bacon and Gruyere Cheese
- Chicken Marsala - A traditional Classic with Sweet Marsala Wine & Crimini Mushrooms
- Pulled Pork - Southern Style Slow Roasted tender Pork shredded to perfection
- Homemade Lasagna - either Chicken, Five cheese, Veggie, or Sweet Italian Sausage
- Eggplant Parmesan with herbed Ricotta and Provolone
- Marinated Flank Steak - rolled with Roasted Peppers, Blue cheese and Artichokes
- Tender Baby Back Ribs - Barbecue, Asian or Jamaican Jerk
- Chicken A La King - Invented by Jefferson
- Taco Bar - Chicken or Beef with all the accompaniments, Cheddar cheese, Lettuce, Tomatoes, Onions, Jalapenos, Olives, Sauces, etc.
Pastas - Penne Pasta - Mediterranean – Fresh Basil Pesto, with Artichokes, Kalamata Olives, Feta Cheese & Pine Nuts
- Penne Pasta - with Fresh Broccoli, Shitake Mushrooms, Sun dried Tomatoes and Shaved Asiago Parmesan
- Linguine and Clam Sauce with Fresh Local Clams (White or Red)
- Bow Tie Pasta Primavera with Fresh Vegetables and a Romano Herb Vinaigrette
Realtor Open House Specials Available:
Oyster Roasts, Fish Frys, Prime Rib Dinners & Southern Picnics all available upon request. Chocolate Fountain Display. Gourmet Seated Dinners also available upon consultation.
Advance notice and 45% deposit required.
Service Staff available upon request
(843) 263-3390 |
