Menus

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, fresh chopped garlic, grated Parmigiano-Reggiano, basil

Roasted Potato Medley

Spring Vegetable Tagine

10- additional per person
Chef Attended, 200- per chef

Guacamole Tortilla Bar (VG, GF)
fresh guacamole made to order, corn tortilla chips, crisp vegetables, pico di gallo, queso blanco

LBK Fish Camp Chowder (GF)
shrimp, clams, zesty tomato broth

Sunset Salad (VG, GF)
soft garden greens, shredded carrot, jicama sweet cabbage, strawberries, cherry tomatoes, hearts of palm, queso fresco, sunflower seeds, honey-citrus vinaigrette

Spiced Shrimp, Chorizo, & Black Bean Salad (GF, DF)
heirloom tomatoes, peppers

Fiery Drum Pan Chicken (GF, DF)
mango-tomato barbecue sauce

CARVING STATION
Chef attended

Slash & Burn Gulf Caught Red Snapper (GF, DF)
peppery Caribbean slaw

Cumin & Garlic Rubbed New York Striploin (GF,DF) chimichurri, fiery tomatoes and onions

“Real McCoy” Rumrunner Pork Loin (GF, DF)
sweet black strap rum glaze

Golden Island Rice (VG, GF)
yellow rice, sofrito, peas

Plancha Roasted Vegetables (GF)
sweet potatoes, corn, sweet peppers, seasonal squash & greens

20- additional per person
Chef Attended, 200- per chef

Create Your Own Artisan Cheese & Charcuterie Mini Board
assorted cheeses, prosciutto, capicola, salumi, pate, baguette, lavosh, crackers, grapes, dates, dried apricots, almonds, local honey & fig moustarda

Iceberg Wedge Salad (GF)
bacon, chopped egg, tomato, cucumber, aged Cheddar, shaved carrot, creamy bleu cheese, balsamic dressing

Heirloom Tomato Melange (VG, GF)
red onion, endive, baby fresh mozzarella, balsamic & extra virgin olive oil

Roast Beet Salad (VG, GF)
citrus, fennel, goat cheese

FROM THE GRILL
Chef attended

Grilled Filet Mignon, Maine Lobster Tail (GF)
portobello mushrooms, sweet baby peppers & onions, drawn butter, grilled lemons, béarnaise, green peppercorn bordelaise sauce, horseradish

Pan-Seared Bone-in Chicken Breast (GF)
Madeira cream, glazed mushrooms, spinach

BAKED POTATO BAR

Russet & Sweet Potatoes
bacon, scallions, sour cream, butter, Cheddar cheese, brown sugar, marshmallows, pecan dust

Bacon & Onion Braised Brussels Sprouts (GF)