Food & Beverage Service

Specialty Tables

Buffet for 30 – 150 people

$50 per person + tax & 20% gratuity

Select 3 of the following:

• Mini crab cakes
• Steamed shrimp
• Glazed salmon with mustard dill sauce
• Beef tenderloin with mango salsa
• Marinated, grilled pork tenderloin with coarse grain/sweet mustard sauce
• Chicken barbeque with slaw
• Chicken salad in deep-fried potato skin cups
• Grilled flank steak

Select 3 of the following:

• Mini carrot cakes
• Mini Key lime cheesecakes
• Chocolate truffles
• Orange and lemon cookies
• Rum balls
• Chocolate dipped strawberries
• Cream puffs
• Decorated cupcakes

Select 5 of the following:

• Specialty cheeses
• Antipasta table
• Spicy Asian style pasta salad
• Broccoli salad
• Spinach dip
• Fruit salad
• Vidalia onion dip
• Crostini with 3 different spreads
• Bacon-wrapped scallops

• Black-eyed pea salsa with tortilla chips
• Mexican dip with tortilla chips
• Gator bait
• Parisian Brochettes
• Stuffed Shiitake mushrooms with hoisin-chili glaze
• Shrimp and mango in Wonton cups
• Shrimp BLTs
• Goat cheese with fresh rosemary and sundried tomatoes

Served Dinners

Six Course Served Dinner for up to 30 people

$70.00 per person + tax & 20% gratuity

Presented below is just a sample of items that are used to construct a seated dinner. The chef will work with you to develop a menu from the freshest and seasonally available products, with an emphasis on local ingredients. Dietary restrictions and food allergies are accommodated and the restaurant can prepare a variety of vegetarian selections. Choose one from each course.

1st Course – Appetizer

• Shrimp in Pernod
• Eggplant rollatini with fresh tomato sauce
• Homemade pasta
• Tomato/basil tart
• Crab Imperial
• Hoisin glazed stuffed Shiitake mushrooms
• Cannelloni with Bechamel sauce
• Stuffed baby zucchini

2nd Course – Demitasse of Soup

• Roasted red pepper
• Dilled carrot
• Butternut squash
• Curried red lentil
• Vidalia onion

3rd Course – Salad

Accompanied by freshly made hot rolls or Focaccia

• Caesar
• Mixed baby greens with oranges, toasted pecans, and cranberry vinaigrette
• Baby spinach with grilled Portabella mushroom, a crumble of Gorgonzola cheese, sugared pecans and roasted garlic dressing
• Caprese in a Glass (Fresh Mozzarella, basil and baby tomatoes)
• Mixed greens with toasted walnut vinaigrette
• Shredded collard greens with pickled apples and walnut olive oil
• Baby spinach and Belgian endive with a sesame-soy vinaigrette

4th Course – Sorbet

A frozen palate cleanser

• Coconut Lime
• Blue Tidal Wave
• Hpnotiq
• Grapefruit & Campari
• Champagne “Kir Royale”
• Tequila Sunrise
• Caipirinha
• Cosmopolitan

5th Course – Entree

Accompanied by fresh vegetables and creative starches

• Snapper Caribbean style in white port wine presented on a filet of beefsteak tomato
• Lobster Thermidor with chunks of lobster tail and mushrooms in a velvety sherry infused cream sauce
• Grilled yellowfin tuna steak with warm pineapple/papaya compote
• Veal scallopini in a lemon/sherry reduction flavored with thyme
• Herb crusted rack of lamb with balsamic shallot reduction or rich Asian butter sauce
• Grilled beef tenderloin with brightly flavored mango salsa
• Herb stuffed and grilled beef tenderloin with a balsamic glaze
• Stuffed loin of pork with exotic mushroom demiglace
• Filet of beef with Bordelaise sauce
• Center cut, bone-in pork chop with sauce Robért
• Sliced strip steak with tomato/olive relish and grilled lobster tail with creamy chili vinaigrette
• Grilled T-bone Tuscan style sliced from the bone with olive oil and lemon
• Individual beef Wellington, a tender filet with a layer of Maderia flavored paté encased in puff pastry and enriched with a Bordelaise sauce
• Lump fin crab cakes lightly flavored with red and yellow peppers and fresh parsley accompanied by Sauce Louis

6th Course – Dessert

• Belle Hélène poached pear with warm chocolate sauce and vanilla ice cream
• Crêpes Firenze with Grand Marnier butter
• Key lime baked Alaska
• Individual apple tarts Tatin with housemade cinnamon ice cream
• Three-layered Viennese tort in a graham cracker and crushed almond crust with honey/Amaretto sauce
• Crème Brûlée
• Pear poached in white wine with Amaretto cream sauce
• Chocolate or Lemon tart with fresh raspberry sauce
• French apple tart with a crumb crust and housemade cinnamon ice cream
• Flan with brandied fruit
• Strawberry shortcake (in season)
• Peach or blueberry cobbler (in season)
• Chocolate Trifle