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Menus
250- setup fee for buffets under 50 people. For larger parties, more chef attendants may be required. 200- per chef (Ask your event manager about individual stations for cocktail hour enhancements.)
Select three
Caesar Salad
herbed croutons, shaved Parmesan
Florida Salad (V, VG, GF, DF)
crisp greens, oranges, mango, hearts of palm, strawberries, Caribbean vinaigrette
Harvest Salad (VG, GF)
roasted beets, tomato, feta cheese, spiced pumpkin seeds, herb vinaigrette
Chopped Salad (VG, GF)
iceberg & romaine lettuces, carrot, tomato, cucumber, shredded Cheddar, buttermilk ranch
The Power Bowl (VG, GF)
baby spinach, kale, shaved radish, chopped tomato, avocado, sweet cabbage, sunflower seeds, green goddess dressing
Spinach & Pomegranate Salad (VG, GF)
green apple, Mandarin oranges, bleu cheese crumbles, berry vinaigrette
Baby Mozzarella & Toy Box Tomato Salad (VG, GF)
petite greens, basil, balsamic vinaigrette
Mini Iceberg Wedge Salad (GF)
bacon, egg, tomato, cucumber, chunky bleu cheese dressing
Chef Attended. Select three
Wild Mushroom Ravioli (VG)
sherry cream, chopped tomato, spinach
Basil Pomodoro Marinara
Gulf shrimp, cavatappi
Creamy Gnocchi alla Vodka
mushrooms, peas, broccoli
Rigatoni Bolognese
Italian sausage
Cheesy Garlic Bread
Chef Attended
Soy-Marinated Tuna, Salmon, Poached Shrimp, Crisp Tofu (GF)
chilled short grain & brown rice, pickled ginger, scallions, wakame, edamame, carrots, kimchi, red cabbage, daikon, avocado, pineapple, wonton crisps, tuxedo sesame seeds, togarashi aioli, ponzu-ginger vinaigrette
Chef Attended. Served with choice of side & dinner bread and rolls
Select two
Garlic & Herb Crusted Prime Rib Roast (GF) creamed horseradish, grated horseradish, au jus
Brined Carolina Turkey Breast (GF)
creamy cranberry-mustard
Churrascaria Style New York Striploin (GF, DF) chimichurri, grilled tomato & poblano salad
Mojo Whole Roasted Pig (GF, DF)
jicama herb slaw, citrus barbecue sauce, chimichurri
The Smokehouse Board (GF)
slow-smoked beef brisket, Tennessee dry rub pork ribs, creamy slaw, pickled carrots & onion, Texas-style barbecue sauce
Black Strap Glazed Pit-Style Ham (GF, DF)
peach chutney, gourmet mustard
Sumac Spiced Grilled Salmon Side (GF)
cucumber yogurt tzatziki
Slash & Burn Whole Red Snapper (GF, DF)
shaved pineapple
Grilled Center-Cut Pork Loin (GF, DF)
braised fennel, apples, sweet onions
Triple Seared Ahi Tuna Loin (GF)
shoyu, wasabi crema, pickled ginger
Grilled Tenderloin of Beef (GF, DF)
creamy horseradish, peppercorn au jus, bearnaise 350- per piece (Serves 12 people)
SIDE OPTIONS
Select one
Mashed Potatoes (GF)
Provençal Potato Salad (V, VG, GF, DF)
Ratatouille (V, VG, GF, DF)
Grilled Vegetable Paella (V, VG, GF, DF)
Southern-Style Potato Salad (VG, GF, DF)
Fattoush Salad (V, VG, GF, DF)
Aged Cheddar Scallop Potatoes (VG, GF,)
Creamy Mac ‘N Cheese (VG)
Roasted Brussels Sprouts (V, VG, GF, DF)
Chef Attended. Select three
Peruvian Seared Lamb Chops (GF)
purple mashed potato, aji huacatay
Glazed Kurobuta Pork Belly
sweet fennel, couscous salad, pepper jam
Wild Mushroom Risotto
bay scallops in sweet vermouth cream, shaved Parmesan
Mirin Glazed Red Snapper (GF)
coconut jasmine rice, sweet chili
Braised Short Ribs (GF)
gremolata, tomato, vinaigrette, smashed potato
Key West Shrimp & Crab Cocktail (GF)
citrus-poached shrimp, crab Louis, lemon
Grilled Chimichurri Octopus (GF)
chorizo & fingerling potato salad, sweet peppers
Ratatouille (GF)
basil ricotta, orzo
Tomato Cucumber Gazpacho (VG, GF)
goat cheese crostini
Chef attended
Assorted Dim Sum
displayed in bamboo steamer baskets, scallion-lime, ponzu & sweet chili dipping sauces
CREATE YOUR OWN
Proteins – sambal marinated beef, red curry shrimp, sweet chili chicken, char sui pork, golden tofu
Noodles – ramen, rice, udon
Toppings – scallions, cilantro, napa cabbage, carrot, shiitake mushrooms, edamame, sprouts, Sriracha, ginger miso broth
Served with shoestring Parmesan fries and red cabbage slaw
Select three
Angus Beef
sliced pickle, onion, Cheddar cheese
Buttery Shiitake
napa cabbage kimchi slaw, toasted baguette
BBQ Pork
peach relish, Hawaiian sweet roll
“Coney” Pup
kraut, relish, diced onion, mustard
Open-faced Crab Cake
Old Bay aioli, crisp slaw
Teriyaki Salmon
ickled cucumber, wasabi crema, bao bun
Fried Chicken & Biscuit
creamy honey mustard, buttermilk biscuit
The Impossible Slider (VG)
onion, mushroom, potato slider roll
Blackened Grouper
Key lime remoulade, jicama slaw
Chef attended. Served on small plates
Octopus (GF)
romesco, saffron potatoes
Grilled Artichokes (VG)
lemon tomato aioli
Miniature Chicken & Seafood Paella (GF)
chorizo, chicken, scallops, shrimp, mussels, fragrant yellow rice, spiced broth
Select one
Albondigas Soup
chorizo, potatoes, rich tomato broth
or
Manchego & Jamón (GF)
marinated olive salad, Marcona almonds
Chef attended. Select three
Elbow Noodles – aged Cheddar, ale cream
Gnocchi – smoked Gouda cream, pork belly, peas
Cavetelli – Monterey Jack cream, Buffalo chicken, tomato
Shell Pasta – Old Bay Gruyère cream, crab, chives
Toppings
truffled breadcrumbs, jalapeños, Gorgonzola, scallions
*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.