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