PLATED OR BUFFET STYLE MENU

Salad 

 

House Garden Salad mixed field greens, tomatoes, cucumbers, carrots, deli- style croutons

Caesar Salad fresh romaine lettuce, cherry tomatoes, bacon bits, parmesan shreds, garlic and herb croutons

Kale Salad baby Kale, fresh sliced apples, dried cranberries, feta cheese, carrots, and edamame, mixed in a light red wine vinaigrette

Apple Pecan Salad mixed field greens, diced Granny Smith and Gala apples, chopped candied pecans, dried cranberries, and bleu cheese crumbles tossed in raspberry vinaigrette

 

Tropical Fruit Salad tropical fruit display served with toasted coconut yogurt

 

Chef Pasta Salad tri- color pasta mixed with chopped ham, grape tomatoes, cucumbers, onions tossed in Italian dressing

Entrée 

(These items are suggestions, more selections can be added upon request)

Citrus Butter Basted Free- Range Chicken citrus and herb- butter basted Chicken breast served with mixed vegetables and mashed potatoes

 

Creamy Tuscan Chicken chicken thighs smothered in a creamy, white wine reduction with spinach, tomatoes, onions, and bacon served with fingerling potatoes and asparagus

 

Pineapple Habanero Pork Tenderloin marinated Pork Tenderloin served with yellow Spanish rice and steamed broccolini

 

Churrasco Steak with an authentic chimichurri rub served with Hawaiian tostones, black beans, and white rice

 

Glamorous Land and Sea a 6oz Prime filet mignon with jumbo shrimp, large sea scallops served with mashed potatoes and sautéed green beans

 

Honey Lemon Pepper Salmon adorned with a honey lemon pepper sauce served with hand smashed potatoes and asparagus

 

Teriyaki Salmon with a bourbon teriyaki drizzle and toasted sesame seeds served with Jasmine rice and broccoli

Vegetarian Entrées

Roasted Eggplant herb roasted eggplant with fresh pomegranate arils served with risotto and green topper carrots

Creamy Spinach Linguine with a light caper crème sauce

Hors D’oeuvres

Served Warm

Crispy Coconut Shrimp with Pineapple Relish

 

Apricot Barbecue Meatballs
 

Vegetable Egg Rolls with Sweet Chili dipping sauce

 

Creamed Spinach and Artichoke Bowls with Tortilla chips

 

Southern Deviled Eggs topped with Cajun Shrimp and Bacon bits

 

 

Served Chilled

Conch Salad with a crispy Plantain chip


Mini Mozzarella and Cherry Tomato Skewers drizzled with Balsamic Syrup

 

Mini Bruschetta on Crostini
 

Shrimp Ceviche

    

Available Chef Operated Stations

Chef Attendant required, one attendant per 40 guests

 

Hibachi Station

Garden Salad with Sesame Ginger Aioli Dressing, Ribeye Steak, Lobster, Shrimp, Scallops, and/or Chicken, Fried Rice with Vegetables, Shrimp, and/or Chicken, White Rice,
Hibachi Vegetables of Onions, Mushrooms, Zucchini and/or Broccoli,
Yum Yum Sauce and/or Sesame Ginger Sauce

 

Seafood Feast Station

Jumbo Shrimp, Snow Crab Legs, King Crab Legs,

Mussels, Scallops, Lobster Tails, and/or Crawfish,
Corn on the Cob, Red Potatoes, Andouille Sausage, and Boiled Eggs 

 

Taco Station

Tacos, Nachos, Burritos, and/or Burrito Bowls
Ground Beef, Steak, Chicken, Shrimp, and/or Beer- Battered Fish, Cheese, Tomatoes, Lettuce, White and/or Brown Rice,
Black Beans and/or Pinto Beans, Corn Salsa, Guacamole, and Fajita Vegetables 

Healthy Salad