Menus

Beverages
Four Hour Open Bar
Traditional Champagne Toast
Citrus Infused Water Station
Freshly Brewed Starbucks and Hot Tea

Dinner Service
One Hour Cocktail Reception
Three Hour Dinner Service
Buffet, Station or Plated (Duet Plate Selection) Dinner Service

Cake Cutting Service

Additional Items
Special Rate for Day of Wedding Parking
Dance Floor & Riser for DJ or Band
White Floor-length, Unpressed Round Linens,
White Napkins
Invitation to Chef’s Sandpearl Grand Tasting

Variety of Round Tables, High Tops, Low Tops
Creme Colored Banquet Chairs & White Garden Chairs
Small Clear Votive Candles
Beach Themed Centerpieces
Gold Easels
Ceremony Site Fee will Apply
All Prices are Subject to a 25% Service Charge
Applicable 7% Florida State Tax
Bar Packages excludes Shots and Frozen Drinks
Prices Subject to Chang
Sandpearl Grand Tastings is a Culinary Experience,
to provide an overview of our food and presentation.
We do not provide every menu item.
Bride and Groom plus Two Guests are invited.

HORS D’OEUVRES

Hot
Berry & Brie en Croute (V)
Diver Scallops Wrapped in Bacon
Crab Cakes (V)
Sesame Chicken Satay
Honey Almond Chicken Satay
Short Rib Empanadas
Vegetable Empanadas (V)
Petite Beef Wellington
Glazed Pork Belly (GF)
Coconut Shrimp
Lollipop Lamb Chops (GF)
Potato Fried Oyster
Oysters Rockefeller
Wagyu Meatballs
Sausage-Stuffed Mushrooms
Artichoke & Feta Cups with Pine Nuts (V)
Thai Duck Spring Roll
Crispy Veggie Spring Roll (V)

Cold
Shrimp and Basil Spring Roll
Chilled Jumbo Gulf Shrimp
Hummus on Crostini (V)
Tomato Bruschetta on Crostini (V)
Lobster Lollipops (GF)
Salmon Tartare on Avocado Toast
Seared Tuna Tataki
Roasted Tomato & Goat Cheese on Crostini (V)
Shrimp Salad Cucumber Cup (GF)
Bloody Mary Oyster Shooters (GF)

Plated Dinner, Four-Hour Luxury Bar
Cocktail Hour
Selection of Five Butler Passed Hors d’Oeuvres
Select One Display
Cheese and Charcuterie Board with Manchego, Cheddar, Gouda, Hand Picked Selection of Cured Meats,
Nuts, Dried Fruits, Artisanal Breads, Accoutrements
First Course
Select One
Pear and Gorgonzola Sachet with Saffron Cream
Chicken Roulade with Fontina, Basil, Roasted Tomato Risotto
Short Rib with Ginger, Carrot Puree, General Tzo’s Glaze
Coriander-Crusted Scallops with Corn and Poblano Maque Choux, Nueske Bacon, Tarragon Butter
Salad Course
Select One
Heirloom Tomato with Burrata, Garlic Oil, Balsamic Reduction, Basil
Fork and Knife Caesar Salad with Pulled Croutons, Roasted Tomato, Reggiano Tuile, Parmesan Dressing
Sandpearl Entrée Course
Select Two or Create a Duet Plate
All Entrees served with Chef’s Seasonal Vegetables, Choice of one Starch
Assorted Breads with Creamery Butter
Crispy Skin Chicken Breast with Herb Butter
Chilean Seabass with Citrus Beurre Blanc
Seared Filet Mignon with Red Wine Jus
Herb Marinated Gulf Grouper with Citrus Butter
Starch Accompaniments
Select One
Whipped Yukon Gold Mashed Potatoes
Havarti Potato Souffle
Crispy Fingerling Potatoes
Seasonal Risotto
Potato Au Gratin

Plated Dinner, Four-Hour Premium Bar
Cocktail Hour
Selection of Three Butler Passed Hors d’Oeuvres
Select One Display
Cheese and Charcuterie Board with Manchego, Cheddar, Gouda, Hand Picked Selection of Cured Meats,
Nuts, Dried Fruits, Artisanal Breads, Accoutrements
Salad Course
Select One
Cucumber Wrapped Spinach with Strawberry, Marcona Almonds, Aged Gouda, Dark Balsamic Vinaigrette
Heirloom Tomato with Burrata, Garlic Oil, Balsamic Reduction, Basil
Fork and Knife Caesar Salad with Pulled Croutons, Roasted Tomato, Reggiano Tuile, Parmesan Dressing
Duet Plate Choices
Select Any Two Entrée Items
All Duet Plates served with Chef’s Seasonal Vegetables, Choice of one Starch
Assorted Breads with Creamery Butter
Seared Filet Mignon with Red Wine Jus
Chilean Seabass with Citrus Beurre Blanc
Herb Marinated Gulf Grouper with Citrus Butter
Crispy Skin Chicken with Thyme Jus
Starch Accompaniments
Select One
Whipped Yukon Gold Mashed Potatoes
Havarti Potato Souffle
Crispy Fingerling Potatoes
Seasonal Risotto
Potato Au Gratin

Station-Style Dinner, Four-Hour Luxury Bar
Cocktail Hour
Choice of Four Butler-Passed Hors d’Oeuvres
Select One Display
Cheese and Charcuterie Board with Manchego, Cheddar, Gouda, Hand Picked Selection of Cured Meats,
Nuts, Dried Fruits, Artisanal Breads, Accoutrements
Individually Plated Salad Station
Cucumber Wrapped Spinach with Strawberry, Marcona Almonds, Aged Gouda, Dark Balsamic Vinaigrette
Heirloom Tomato with Burrata, Garlic Oil, Balsamic Reduction, Basil
Pasta Station
Select Two
Four Cheese Macaroni and Cheese
Penne Chicken Carbonara
Farfalle with Roasted Tomatoes, Shrimp, Marinated Artichokes, Herb Garlic Butter
Cavatappi Arrabbiata with Italian Sausage, Roasted Poblanos
Chef Attended Station
Carved Tenderloin of Beef with Yukon Gold Mashed Potatoes, Roasted Seasonal Veggie, Parker House Rolls,
Sauce Béarnaise
Jumbo Lump Crab Cake, Cajun Remoulade, House Made Sweet Potato Crisps with
Cumin Sea Salt
Viennese Dessert Table
Salted Dulce de Leche
Chocolate Tarts
Espresso Cheesecake
Vanilla Mousse Bites,
Mango-Key Lime Tarts

$250 Chef Fee Required

Buffet Dinner, Four-Hour Resort Bar
Cocktail Hour
Choice of Five Butler-Passed Hors d’Oeuvres
Select One Display
Cheese and Charcuterie Board with Manchego, Cheddar, Gouda, Hand Picked Selection of Cured Meats,
Nuts, Dried Fruits, Artisanal Breads, Accoutrements
Deconstructed Salad Buffet
Petite Wedge of Gem Lettuce with Roasted Pearl Onions, Prosciutto, Heirloom Tomato, Danish Blue Cheese, Buttermilk Ranch Dressing
Fork and Knife Caesar Salad with Pulled Croutons, Roasted Tomato, Reggiano Tuile . Parmesan Dressing
Assorted Breads with Creamery Butter
Entrée Displayed
Pan Seared Black Grouper with Roasted Tomatoes, Scampi Butter
Crispy Skin Chicken with Natural Pan Jus
Short Rib with Ginger Carrot Puree, General Tzo’s Glaze
Accompaniments
Roasted Seasonal Vegetables
Select one of the following
Crisply Fingerling Potatoes
Seasonal Risotto
Whipped Yukon Gold Mashed Potatoes