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250- Setup fee for buffets under 50 people
Chef Attended, 200- per chef
GARDEN SALAD BAR
crisp mesclun greens, Romaine lettuce, garden tomatoes, shredded carrot, cucumber, red onion, olives, shredded cheese, garbanzo beans
LEMON ASPARAGUS SALAD
roasted radicchio
GREEN BEAN AND BACON SALAD
golden tomatoes, endive
ROASTED BEETS AND ORANGES
goat cheese, dill cream dressing
SPINACH AND ARTICHOKE DIP
Parmesan crust, artisan crispy breads, crackers
TOMATO BASIL SOUP
pesto oil, Parmesan
ALMOND CRUSTED CHICKEN
spring tomatoes, orange butter
GINGER SEARED MAHI
chili glaze, blanched bok choy
FIG STUFFED PORK LOIN
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 person.
Chef Attended, 200- per chef
SMOKED FISH DIP
saltines
CONCH CHOWDER
artisan rolls, butter
RAINBOW SALAD
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
orange, grapefruit, mango, papaya, strawberry, minted peppercorn dressing
DRUM PAN CHICKEN
sweet pepper glaze
SLASH & BURN SNAPPER
(groups of 25 or more; whole fish)
RUM GLAZED PORK LOIN
MOLASSES AND VINEGAR-MARINATED FLANK STEAK
Florida onion, shallot demi-glace
ROAST SWEET POTATOES
molasses, pecans
ROASTED LOCALLY HARVESTED VEGETABLES
garlic herb oil
20- additional per person.
Chef Attended, 200- per chef
ICEBERG WEDGE SALAD
tomato, Cheddar, blue cheese, bacon, chopped egg herb croutons, Italian vinaigrette, blue cheese dressing
HEIRLOOM BEET, ORANGE, FETA SALAD
red onions, fennel
FRIED GREEN TOMATO SALAD
radicchio, arugula, peppercorn ranch
WILD CAUGHT FLORIDA SHRIMP, BLACK-EYED PEAS & TASSO SALAD
LABELLE FARMS AIRLINE CHICKEN BREAST
roasted corn, heirloom tomato relish
FROM THE GRILL
HERB-MARINATED PETIT FILET MIGNON
horseradish cream, Bordelaise sauce
GRILLED FLORIDA LOBSTER TAIL
seared lemon, drawn butter
GRILLED PORTOBELLO MUSHROOMS
garlic, olive oil
IOWA RUSSET & CAROLINA SWEET POTATO BAR
aged Cheddar and jack cheeses, sour cream, bacon, scallions, butter, brown sugar, toasted pecans
GRILLED ASPARAGUS & SWEET PEPPER SALAD
lemon thyme vinaigrette
Priced per person. Chef Attended, 200- per chef
CHAR-GRILLED
MAINE LOBSTER TAIL | 30-
drawn butter, seared lemons
HERB-RUBBED NY STRIP STEAKS | 20-
roasted onions, chimichurri (5 oz)
JERK-SEASONED SHRIMP &
SCALLOP KABOBS | 22-
mango salsa
TAVERN-SPICED ATLANTIC SALMON | 15-
heirloom tomato relish
CHAR-GRILLED FILET MIGNON | 30-
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.