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Breakfast

Continental Breakfast Selections

  • South Beach Continental: Fresh chilled juices; regular and decaffeinated coffee; seasonal fruit display; assorted Danish and muffins
  • Assorted Bagels: plain, cinnamon raisin, blueberry, apple cinnamon and multigrain with cream cheese
  • Hot ham and cheese croissants or biscuits
  • Coffee and assorted fresh doughnuts served with coffee and chilled juices
  • Chilled juices: orange, tomato, apple, pineapple, grapefruit and cranberry
  • Regular and decaffeinated coffee station
  • Assorted sodas, regular and decaffeinated coffee

Tradewinds Buffet Special

  • Freshly baked biscuits with sausage gravy and an assortment of jams
  • Sausage
  • Crisp bacon
  • French toast
  • Southern style grits
  • Hash browns
  • Scrambled eggs
  • Assorted cereals
  • Assorted chilled juices

Tradewinds Buffet Supreme

  • Includes all of the items from the Tradewinds Buffet and the following: Chef attended omelet station with variety of meats, vegetables and cheeses

Planned Receptions

Served for 50 or more people

Silver crown

  • Chef's display of domestic and imported cheeses, fresh seasonal fruit and fresh vegetables
  • Jumbo iced shrimp served with cocktail sauce and lemon (three pieces per person)
  • Four hors d'oeuvres (two pieces per person): Chicken quesadilla, vegetable spring rolls, beef kabobs, Italian or Swedish meatballs, spanakopita, honey-glazed chicken wings, assorted mini quiche, petit fours/mirlitons

Gold crown

  • Chef's display of domestic and imported cheeses, fresh seasonal fruit and fresh vegetables
  • Chef-attended carving station (choice of one): Honey roasted pit ham, butter-basted turkey breast, top round or beef served with condiments and sourdough rolls. Carver fee applies
  • Three hors d'oeuvres: Beef kabobs, petit fours/mirlitons, Italian or Swedish meatballs, vegetable spring rolls, sesame chicken strips, crab stuffed mushrooms, bacon-wrapped shrimp, mini chicken cordon bleu, assorted finger sandwiches, mini quiche Lorraine

Diamond crown

  • Chef's display of domestic and imported cheeses, fresh seasonal fruit and fresh vegetables
  • Jumbo iced shrimp served with cocktail sauce and lemon
  • Hot crab dip served with gourmet crackers
  • Hot spinach dip served with fried tortilla chips
  • Three hors d'oeuvres: Spring rolls, bacon-wrapped shrimp, broccoli cheese puffs, chicken quesadilla, spanakopita, sausage stuffed mushrooms, beef kabobs, assorted mini quiche, sesame chicken strips, mini crab cakes, pot stickers, petit fours/mirlitons
  • Chef-attended carving station (choice of one): Honey roasted pit ham, butter-basted turkey breast, top round or beef served with condiments and demi rolls

Box Lunch Menu

  • Express Box: Choice of Ham or Turkey Sub, with chicken or tuna salad croissant served with potato chips, a cookie and a soda
  • The Picnic Basket: Two pieces of cold southern fried chicken, potato salad, baked beans and a soda

Cocktails

To consume alcoholic beverages in South Carolina, attendees must be at least 21 years old and have a valid identification. The bartender at our Myrtle Beach, SC, resort is ultimately responsible for age verification and has the right to refuse service. It is strictly against the law in South Carolina for attendees of any event to bring alcoholic beverages to any function at our oceanfront hotel. Violation of the brown bagging law is subject to fine.

  • Cash Bar: Each guest pays for drinks on a consumption basis.
  • Host Bar: The host pays for all drinks on a consumption basis. The check will be tallied at the end of the function.
  • Premium Package: Host pays for drinks on a packaged price plan per person for two hours of open bar with premium liquor, house wine and imported and domestic beers.
  • House Package: Host pays for drinks on a packaged price plan per person for two hours of open bar with house wine and domestic beer.
  • Beer/Wine Package: Host pays for drinks on a package price plan per person for two hours of open bar with house wine and domestic beer.
  • Bartender Fee: The number of bartenders and number of hours of service predetermines fees. The fee is per bartender per hour with a minimum of one hour. The Crown Reef Resort advises one bartender per 75 guests.

Dinner Buffets

  • The Cook Out: Grilled hamburgers, barbecued chicken breast, jumbo all-beef hot dogs, lettuce, tomato, onion, cheddar and Swiss cheese, chili, pickle spears, potato salad, Tidewater coleslaw, rainbow rotini salad, baked beans, corn on the cob, potato chips, sandwich buns, chef's assorted desserts and coffee or tea
  • La Fiesta: Tri-color tortilla chips, tossed salad, chicken tortilla soup, soft flour tortillas and crisp taco shells, spicy taco meat, sliced marinated steak, grilled Southwestern chicken breast strips, shredded cheese, diced tomatoes, sour cream, guacamole, sautéed onions and peppers, green chile salsa, fiesta corn medley, Spanish rice, red beans, chef's assorted desserts and coffee or tea
  • Italian Buffet: Caesar salad, antipasto, chicken parmesan, lasagna, pork chops pizzola, pasta with alfredo or marinara sauce, Tuscany vegetable sauté, eggplant casserole, garlic bread, chef's assorted desserts, and coffee or tea. Add chef-attended pasta station for an additional fee.
  • Down South: Crisp garden salad with assorted dressings, Southern fried chicken, beef stew, Caribbean style ribs with barbecue sauce, macaroni and cheese, garlic mashed potatoes, green beans, fried okra, black-eyed peas, sourdough rolls, peach cobbler and coffee or tea.
  • Tara Buffet: Crisp garden salad, potato salad, Tidewater coleslaw, country fried chicken, barbecue pork, fried catfish with tartar sauce, mashed potatoes and gravy, corn on the cob, squash casserole, cornbread, chef's assorted desserts including pecan pie, and coffee or tea
  • Luau Buffet: Tossed island greens with ginger dressing, Maui pasta salad, whole roasted pig, teriyaki beef, Hawaiian chicken, coconut shrimp, steamed white rice, mashed sweet potatoes, sugar snap peas, vegetable stir-fry, freshly baked rolls, chef's assorted desserts including fruit trees with chocolate fondue, coffee or tea. Carver to serve pig for additional fee.
  • South Beach Seafood Buffet: Tossed garden greens, Tidewater coleslaw, fried or broiled flounder, shrimp creole, deviled crab, Cajun fried oysters, sautéed scallops, hush puppies, corn on the cob, green beans, steamed white rice, macaroni and cheese, sourdough biscuits, chef's assorted desserts and coffee or tea

Dinner Buffets are served for 30 people or more

Plated Dinner Entrees

Soups and appetizers

  • Jumbo shrimp cocktail
  • Stuffed potato soup
  • Fresh fruit cup

Plated dinner selections (served with salad, potato or rice, fresh vegetable, rolls and butter, dessert, coffee or tea)

  • Filet mignon, 8-ounce charbroiled filet crowned with sautéed mushrooms
  • New York strip steak, 10-ounce USDA choice
  • Prime rib of beef, au jus
  • London Broil with mushroom sauce
  • Caribbean style ribs with barbecue sauce
  • Roast loin of pork
  • Grilled pork tenderloin medallions
  • Grilled boneless breast of chicken
  • Chicken supreme
  • Filet of flounder, broiled or fried
  • Flounder stuffed with crabmeat
  • Stuffed shrimp
  • Carolina crab cakes

Crown Duo

  • Surf and Turf: 6-ounce filet mignon and choice of 3-ounce crab cake or three jumbo shrimp
  • Steak and Chicken: 6-ounce filet mignon and a 4-ounce breast of grilled chicken with supreme sauce

Make Your Own Dinner Buffet

  • Salads (choice of two): Tossed garden, tropical fruit, Waldorf, tomato and cucumber, Southern potato salad, Tidewater coleslaw, tortellini pasta, rainbow rotini, Antipasto
  • Entrees(choice of two or three): Roast beef au jus; baked ham with pineapple, chicken marsala, grilled pork chops, boiled or fried whitefish, baked or fried chicken, beef stroganoff, pulled pork barbecue, country-style steak, shrimp creole, chicken parmesan, roast chicken with dressing, chicken supreme, roast pork loin
  • Carving station items: Prime rib (additional charge per person), honey roasted ham, roast top round or beef, roast leg of lamb, butter-basted breast of turkey (additional charge per person)
  • Vegetables (choice of two): Sautéed vegetable medley, green beans amandine, black-eyed peas, squash casserole, glazed baby carrots, broccoli with cheese sauce, fried okra, southern collard greens, broccoli casserole, corn O'Brien
  • Starches (choice of two): Parsley new potatoes, sweet potato soufflé, scalloped potatoes au gratin, rosemary and garlic potatoes, garlic whipped potatoes, wild rice, rice pilaf, steamed white rice, macaroni and cheese

All chef-attended stations require chef or carver fee. All prices quoted are subject to 20 percent service charge and prevailing tax on service and sales.

Luncheon

Tradewinds Lunch Suggestions

Soups

  • Stuffed potato soup topped with two cheeses, crisp bacon and scallions
  • Beef barley
  • Cream of broccoli
  • Cream of chicken and mushroom
  • Chicken and rice
  • Clam chowder
  • She crab
  • Chicken noodle
  • Vegetable beef
  • Corn and crab chowder
  • Southwest chicken and bean
  • Tomato Florentine
  • Cheesy chicken tortilla

Salads

  • Grilled Chicken Caesar: Fresh romaine lettuce, croutons, ripe olives and Parmesan cheese crowned with strips of grilled chicken breast and creamy Caesar dressing
  • Chef: Crisp garden greens, ham, turkey, tomato, cucumber, Swiss and cheddar cheese, hard-boiled egg and crisp bacon

Sandwiches (served with potato chips and a dill spear)

  • Grilled chicken: Marinated chicken breast served on a toasted bun with lettuce, tomato, cheddar cheese and onion
  • South Beach Burger: ½-pound USDA Choice ground beef topped with lettuce, tomato, onion and cheddar cheese
  • Ultimate Club: Traditional triple-decker loaded with turkey, ham, crisp bacon, two cheeses, lettuce and tomato
  • Steak: Hoagie roll with shaved Delmonico steak, onions and peppers sautéed in olive oil with special spices and crowned with melted provolone cheese

Plated Lunches (served with a garden salad, garlic mashed potatoes or garden rice, fresh vegetable, dessert and coffee or tea)

  • Chicken Supreme: Sautéed chicken breast in a white cream sauce with mushrooms and scallions
  • Roast Round of Beef: Thinly sliced roast round of beef with gravy
  • Roast Pork Loin: Topped with a brown pan sauce
  • London Broil: Marinated and grilled to perfection

Luncheon Buffet Specials (served for 30 people or more; add baked potatoes for an additional charge)

  • Down South: Crisp garden salad with assorted dressings, Southern fried or baked chicken, Caribbean style baby back ribs with barbecue sauce, garlic mashed potatoes, green beans, fruit cobbler and coffee or tea
  • The Cook Out: Grilled 1/3-pound hamburgers and jumbo hot dogs with all the trimmings, plus homemade potato salad, Tidewater Cole slaw, baked beans, dessert and coffee or tea
  • La Fiesta: Crisp taco shells, soft flour tortillas, chicken strips, seasoned ground beef, shredded cheese, sour cream, green chile salsa, guacamole, shredded lettuce, diced onion and tomato, Spanish rice, red beans, chef's assorted desserts and coffee or tea
  • The Market Place: Homemade soup, tossed salad, pasta salad, potato salad, assorted breads, roast round of beef, turkey breast, ham, cheddar, provolone and Swiss cheeses, lettuce, tomato, onion, condiments, assorted desserts and coffee or tea
  • Italian Buffet: Caesar salad, chicken cacciatore, lasagna, penne pasta with Alfredo sauce, Tuscany vegetable blend, garlic bread, assorted desserts and coffee or tea
  • Soup and Salad Bar: Two of our famous homemade soups and a bountiful salad bar, coffee or tea

We also have a Make Your Own Buffet. Contact us for information at caterdir@crownreef.com.

Hors d’oeuvres

  • Assorted finger sandwiches
  • Bacon-wrapped scallops or shrimp
  • Barbecue ribs
  • Beef Kabobs
  • Black bean quesadillas with green chile salsa
  • Breaded jalapenos stuffed with cream cheese
  • Breaded steak nuggets
  • Broccoli cheese puffs
  • Cheese straws
  • Chicken drumettes
  • Chicken pineapple kabobs
  • Chicken satays
  • Chicken tenders with honey mustard
  • Corn dog nuggets with spicy mustard
  • Cod nuggets with tartar sauce
  • Filet mignon bites with sauce béarnaise
  • Fried raviolis with marinara sauce
  • Honey-glazed chicken wings
  • Italian meatballs
  • Mini burritos
  • Mini chicken cordon bleu in sauce mornay
  • Mini quiche Lorraine
  • Miniature crab cakes with cocktail sauce
  • Mozzarella cheese sticks
  • Mushrooms with crab or sausage stuffing
  • Pigs in a blanket
  • Pot stickers
  • Salami cornucopias
  • Sesame chicken breast strips
  • Shrimp and sausage kabobs
  • Spanakopita
  • Swedish meatballs
  • Vegetable spring rolls