Featuring

Imported and domestic cheese and fruit display, served with a selection of flat breads and crackers (displayed)

Belgium endive Caesar cups (passed)

Mediterranean tomato bruschetta (passed)

Blacken shrimp and melon skewers (displayed)

First Course

Baby greens, fresh strawberries, mandarin oranges, sweet carrots, candied pecans, and crumbled blue cheese drizzled with a raspberry champagne and white truffle vinaigrette.

Second Course

Oak grilled petit fillet drizzle with a béarnaise sauce and paired with a old bay dusted Fillet of snapper, pan seared and topped with lump crabmeat. Complimented with fresh asparagus and yellow patty pans

For the sweeter side of life

Dessert to be determined

&

Complimented with a coffee station featuring Regular and Decaf  flavored coffee

RECEPTION

BAR ATTENDANT WILL BE PROVIDED TO SERVE GUESTS COCKTAILS AS WELL AS A SECOND SERVER TO BUTTLER PASS ODEURVES. PRESTIGE WILL PROVIDE ICE, GLASSES, AND

THE FOLLOWING ITEMS TO BE PASSED

THINNLY SLICED RED BLISS POTATO, COMPLIMENTD WITH WHIPPED EGG, CRÈME FRAICHE, and CAVIAR. Finished with fresh chives

BABY NEW ZEALAND LAMB CHOPS RUBBED WITH SPINACH PESTO AND TOPPED WITH MELTED GORGONZOLA CHEESE

JUMBO SHRIMP COCKTAIL DISPLAY WITH SPICY TOMATO COULIS

Dinner

DINNER TO START WITH PRE SET CHAMPAGNE

BREAD STICKS & CRACKLE BREAD TO BE PRE SET WITH WHIPPED BUTTER

TRADITIONAL CAESAR SALAD SERVED WITH ANCHOVIES, SHAVED REGGIANO, AND GARLIC CRUSTINNI

LUMP CRAB, ASPARAGUS, AND BOURSIN STUFFED CHICKEN BREAST DRIZZLED WITH A CITRUS HOLLANDAISE, AND COMPLIMENTED WITH A SCALLION AND GINGER WILD RICE, BRAISED SPINACH, YELLOW PATTY PANS, AND CARMALIZED BABY CARROTS.

Let our Incredible Chefs and Well Trained Staff Take You Through Every Step and Detail to Insure Your Vision Becomes A Reality!

Tomato pesto parmesan soup

chef choice salad bar

deli board with a selection of meats cheeses, relishes, and fresh baked bread

bow tie pasta tossed with florida shrimp, caramelized onions , prosciutto, and a roasted garlic Alfredo, served garlic toasts

Assorted cookies and brownies

dinner

black bean soup

chefs choice salad bar

fresh bread station

chicken and steak fajita bar served with all of the traditional accompaniments

Spanish rice

Sautéed yellow squash and fire roasted peppers

Traditional flans and dolce de leche

Lunch

Potato leek soup

Chefs choice salad bar

Deli board station

Grilled burgers served with fresh baked buns and all the fixins

Potato chips

Assorted cookies ,brownies, and fresh fruit

Dinner

French onion soup

Chef choice salad bar

Fresh bread station

Beef stroganoff

Buttered pasta

Fresh vegetable medley

Chocolate mousse

Lunch

Broccoli cheddar

Chefs choice salad bar

Deli board

Italian sausage and peppers served fresh baked bread and grated parmesan cheese

Assorted cookies , brownies and fresh fruit

Dinner

Butternut squash bisque

Chefs choice salad bar

Bread station

Roasted chicken with gravy

Garlic mashed opotatoes

Spring vegetable medley

Cheese cake served with fresh strawberries and whipped cream

Lunch

Beef Chili served with traditional accompaniments

Chefs choice salad bar

Deli board

Jumbo all beef hot dogs with all of the fixins

Chps

Assorted cookies, brownies, and fresh fruit

Dinner

Caribbean seafood chowder

Chefs choice salad bar

Bread station

Fresh florida snapper, lightly blackened and drizzled with citrus Beurre blanc and tropical fruit salsa

Almond rice pilaf

Grilled asparagus

Key Lime Pie

Lunch

Split pea and ham soup

Chef choice salad bar

Deli board

BBQ pulled pork sandwiches

Chips

Assorted cookies brownies, and fresh fruit

Dinner

Traditional minestrone soup

Chef choice salad bar

Fresh bread station

Chicken marsala served with a rich marsala glaze caramelized onions, and portabella mushrooms

Tossed Farfalle pasta

Sautéed Broccoli rabe

Garlic bread

Tiramisu

Traditional seafood Gumbo

Baby green salad with orange segments, strawberries, blue cheese, and praline coated pecans. Served, with a raspberry vinaigrette.

Jambalaya

Shrimp Etouffee

Cajun red beans and rice

Grilled vegetable kabobs

Bourbon pecan pie, and assorted bite size pastries.

Organic baby greens tossed with strawberries, orange segments, dried cherries, and gorgonzola cheese, served with raspberry vinaigrette, and complimented with crisp plantain chips.

Fresh yellow tail Snapper, lightly blacken and complimented with a grilled pineapple and roasted banana pepper relish.

Caribbean chicken skewers, complimented with grilled onions, and roasted Pabblano peppers, and served with a cilantro aioli

Mango and scallion wild rice

Sweet Plantains.

Sautéed spring vegetable medley, drizzled with E.V.O.O.

MEXICAN FIESTA FEAST

TRADITIONAL ROASTED CHICKEN TORTILLA SOUP

ENSALADA GUACAMOLE

PICO DE GALLO AND ROASTED TOMATILLOS AND GRILLED PINEAPPLE SALSA , SERVED WITH TRI COLORED TORTILLA CHIPS

SHRIMP AND ROASTED GREEN CHILLI QUESADILLAS

BEEF POSOLE SERVED WITH A RED CHILI SAUCE, AND BOLILLOS FOR DIPPING.

TRADITIONAL PORK TAMALES COMPLIMENTED WITH A RED CHILLI SAUCE

SMOKED CHICKEN AND CHEDDAR ENCHILADAS SERVED WITH A GREEN CHILLI SAUCE

RED BEANS AND RICE

ROASTED PEPPERS, GREEN CHILLIES, YELLOW SQUASH, SCALLIONS, AND GRILLED RED ONIONS, TOSSED WITH CILANTRO, TEQUILLA, FRESH LIME JUICE AND TRADITIONAL SPICES.

TRADITIONAL MEXICAN STYLE FLAN

Imported and domestic cheese and fruit display, served with assorted flat breads and crackers.

Tossed traditional Caesar salad

Hand Carved slow roasted Turkey breast, and legs, served with silver dollar rolls, herb aioli, and natural aujus

Grilled Chimichurri steak kabobs, loaded with roasted peppers and onions

Herb roasted potatoes & saffron rice pilaf

Grilled vegetable kabobs

Assorted bite size desserts

served with a sweet Vidalia vinaigrette or raspberry vinaigrette

Hand carved dried aged Beef tenderloin,

Served with natural jus, horseradish cream, and béarnaise sauce

Cold water lobster tails, served with melted lemon/chive butter

Herb and Dijon roasted potatoes

Sautéed asparagus, baby carrots, yellow squash, and red bell pepper