COCKTAIL HOUR

HOT & COLD HORS D’OEUVRES

each individually plated

KOBE SLIDERS

grilled mini burgers served on a freshly baked brioche bun brushed with our chef’s secret sauce

CHICKEN QUESADILLA

flour tortilla, grilled chicken, melted cheese accompanied by sour cream, guacamole & salsa

RAVIOLI

filled with ricotta & parmesan cheese, pan fried

STEAMED VEGETABLE DUMPLINGS

filled with seasonal vegetables

FRANKS EN CROUTE

Need we say more! All-beef franks enrobed in a flaky pastry dough crust served with traditional spicy mustard

CROQUETTES

homemade combination of Arborio rice with Parma prosciutto & imported Pecorino Romano cheese cooked to perfection

MOZZARELLA STICKS

traditionally breaded served with marinara dipping sauce

BRUSCHETTA

crostini topped with fresh plum tomato, basil, EVOO

MINI FISH TACOS

tri-color nacho taco’s stuffed with mahi mahi & topped with cilantro creme

EMPANADAS

BBQ beef brisket, pastry dough, salsa verde

COCONUT SHRIMP

lightly fried & accompanied by a sweet & spicy dipping sauce

FARMERS MARKET

ICED VEGETABLE CRUDITÉS

variety of freshly cut vegetables accompanied by assorted dipping sauces

IMPORTED & DOMESTIC CHEESES

assorted wheels, wedges & slices of select aged specialties from around the world

Emmental from Switzerland: medium/hard, cow’s milk

Parmigiano Reggiano from Italy: crunchy & salty, cow's milk

Cheddar from Vermont: aged, sharp, cow’s milk

Jalapeño Havarti from Holland: interior ripened, high pasteurized cow’s milk

Provolone from Italy: semi-sharp, hard, cow’s milk

Manchego from Spain: firm, supple, unpasteurized sheep’s milk

CAROUSEL OF FRESH FRUIT

sliced seasonal ripe fruit including watermelon, cantaloupe, honeydew, Florida oranges, strawberries,

blueberries, golden Hawaiian pineapple, red & white grapes accompanied by a chef’s selection of tropical fruit

ASSORTED SALADS

Tomato Salad marinated baby heirloom tomatoes

Tri-Color Fusilli Pasta Salad garden fresh vegetables & fusilli tossed in Italian vinaigrette

Quinoa & Black Bean Salad fluffy quinoa tossed with red & black beans (gluten free, vegan)

Shaved Brussel Sprouts sliced almonds, red onion, craisins, roasted garlic, lemon dressing

Beet & Orange Salad marinated roasted beets & fresh Florida oranges

DINNER MENU

Enhancements to this menu are available for your dining pleasure.

APPETIZER - SALAD DUET

POACHED PEAR

Anjou pear poached in a Rosé wine & cinnamon blend, craisins, walnuts, gorgonzola, spring mix 

ENTRÉE SELECTIONS

(guest’s choice)

SHORT RIB

Braised, slow roasted, red wine reduction

(Gluten Free)

ORGANIC CHICKEN

French breast, pan seared, maple bourbon sauce

(Gluten Free)

PAN SEARED SEA BASS

Red beet risoto, citrus beurre blanc

(Gluten Free)

ACORN SQUASH

Stuffed with red quinoa over a bed of Brussels sprout slaw

(Gluten Free/Vegan)

MANICOTTI

Homemade crepes filled with imported ricotta, mozzarella, pecorino romano cheese, fresh tomato purée

ALL ENTREES SERVED WITH CHEF’S SELECTION OF APPROPRIATE ACCOMPANIMENTS 

DESSERT

ICE CREAM SUNDAE BAR

with brownies

BROWNIE A LA MODE

SHEET CAKE OF YOUR CHOICE