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250- Setup Fee for Buffets Under 50 People
Chef Attended, 200- per Chef
Garden Salad Bar with Crisp Mesclun Greens, Romaine Lettuce, Garden Tomatoes, Shredded Carrot, Cucumber, Red Onion, Olives, Shredded Cheese, Garbanzo Beans
Lemon Asparagus Salad with Roasted Radicchio
Green Bean and Bacon Salad with Golden Tomatoes, Endive
Roasted Beets and Oranges with Goat Cheese, Dill Cream Dressing
Spinach and Artichoke Dip with Parmesan Crust, Artisan Crispy Breads, Crackers
Tomato Basil Soup with Pesto Oil, Parmesan
Almond Crusted Chicken with Spring Tomatoes, Orange Butter
Ginger Seared Mahi with Chili Glaze, Blanched Bok Choy
Fig Stuffed Pork Loin with Roasted Apples, Pepper Jus
Pasta Station
Chef Attended
Bolognese, Pesto, Marinara, Brandy Scented Cream Sauce,
Gathered Mushrooms, Fennel Sausage, Sweet Garden Peas, Broccolini, Grilled Zucchini, Sweet Red Peppers, Onions, Grated Parmigiano-Reggiano, Fresh Chopped Garlic, Basil
Roasted Potato Medley
Spring Vegetable Tagine
10- additional per guest
Chef Attended, 200- per chef
Smoked Fish Dip with Saltines
Conch Chowder with Artisan Rolls, Butter
Rainbow Salad with Garden Greens, Shredded Carrot, Sprouts, Orange, Queso Fresco, Cucumber, Tomato, Red Cabbage, Ranch and Mango Vinaigrette
Hearts of Palm & Roasted Mango Salad
Peppered Fruit Salad with Orange, Grapefruit, Mango, Papaya, Strawberry, Minted Peppercorn Dressing
Drum Pan Chicken with Sweet Pepper Glaze
Slash & Burn Snapper
(Groups of 25 or More; Whole Fish)
Rum Glazed Pork Loin Molasses and Vinegar-Marinated Flank Steak with Florida Onion, Shallot Demi-Glace
Roast Sweet Potatoes with Molasses, Pecans
Roasted Locally Harvested Vegetables with Garlic Herb Oil
20- additional per guest
Chef Attended, 200- per chef
Iceberg Wedge Salad with Tomato, Cheddar, Bleu Cheese, Bacon, Chopped Egg Herb Croutons, Italian Vinaigrette, Bleu Cheese Dressing
Heirloom Beet, Orange, Feta Salad with Red Onions, Fennel
Fried Green Tomato Salad with Radicchio, Arugula, Peppercorn Ranch
Wild Caught Florida Shrimp, Black-Eyed Peas & Tasso Salad
Labelle Farms Airline Chicken Breast with Roasted Corn, Heirloom Tomato Relish
From the Grill
Herb-Marinated Petit Filet Mignon with Horseradish Cream, Bordelaise Sauce
Grilled Florida Lobster Tail with Seared Lemon, Drawn Butter
Grilled Portobello Mushrooms with Garlic, Olive Oil
Iowa Russet & Carolina Sweet Potato Bar with Aged Cheddar and Jack Cheeses, Sour Cream, Bacon, Scallions, Butter, Brown Sugar, Toasted Pecans
Grilled Asparagus & Sweet Pepper Salad with Lemon Thyme Vinaigrette
Chef Attended, 200- per chef
Grill Station Options
Char-Grilled Maine Lobster Tail | 30- per guest
Drawn Butter, Seared Lemons
Herb-Rubbed NY Strip Steaks | 20- per guest
Roasted Onions, Chimichurri (5 Oz)
Jerk-Seasoned Shrimp & Scallop Kabobs | 22- per guest
Mango Salsa
Tavern-Spiced Atlantic Salmon | 15- per guest
Heirloom Tomato Relish
Char-Grilled Filet Mignon | 30- per guest
Béarnaise, Horseradish Onions (6 Oz)
*Prices are subject to a 23% service charge and appropriate sales tax.
Due to current pricing fluctuations of food and beverage items, pricing cannot be confirmed until six months prior to your event.