Catering Menus


Minimum attendance of 35 guests, based on a 90 minute period .
If service is requested for more than 90 minutes, a fee of 25% of the menu price will be applicable for each additional 30 minutes of service. A labor fee of $275 will apply for brunch buffets with less than 35 guests.
A minimum of 25 guests is required for the Brunch Buffet.

• Freshly Brewed Acqualina Blended Coffee, Selection of Herbal and Black Teas

• Freshly Squeezed Florida Orange Juice, Grapefruit Juice and Cranberry Juice

• Selection of Carved Market Fruits and Berries: (California Melons, Mixed Berries, Red and Green Grapes)

• Selection of Imported and Domestic Cheeses, Assorted Crackers and Flatbreads

• Freshly Baked Breads and Rolls with Butter

• Breakfast Potatoes

• House Cured Smoked Salmon with Bagels, Cream Cheese and Traditional Condiments

• Chef Preparing Omelets and Eggs to Order served with Crisp Bacon and Country Sausage Links

• Wild Mushrooms & Spinach Frittata with Goat Cheese and California Sun Dried Tomatoes

• Tomato, Basil and Mozzarella Salad, Aged Modena Balsamic Drizzle

• Traditional Caesar Salad with Homemade Croûtons and Grated Parmesan Cheese

• Grilled Vegetable Platter

Select Two or Three of the following:

• Chef CarvedHerbCrustedBeefTenderloin,BlackBeanHorseradishSalsa,Rolls

• Pan Seared Blackened Grouper, Citrus Beurre Blanc and Israeli Couscous

• Grilled Sliced Free Range Chicken Breast, Wild Mushroom Ragout

•Rosemary Roasted Breast of Turkey, Dried Cranberry Sauce

• Honey Baked Ham, Molasses Gravy

• Grilled Salmon, Horseradish Mashed Potatoes ,Asian Mustard Sauce

• Pastry Chef’s Selection of Cakes, Tarts, Pastries and Miniature Sweets

$115 per person with Two entrees

$125 per person with Three Entrees

All attended chef stations are $200 per chef, per event, as required.


Enhance your menu by selecting one of the following:


• Penne Pasta and Cheese Tortellini, Tomato-Basil Marinara and Porcini Cream Sauces, Bolognese, Seafood 

• Accompanied by Grated Parmesan Cheese, Sun-Dried Tomatoes, Sautéed Mushrooms and Pine Nuts, Garlic Bread and Breadsticks

$38 per person added to menu price


• Chilled Seafood on Ice, Poached Shrimp, Snow Crab Claws, and Oysters on the Half Shell Served with Basil 

• Basil Laced Cocktail Sauce, Creamy Dijon Mustard Sauce and Lemon Wedges

$50 per person added to menu price

Florida Stone Crabs available at market price

All attended chef stations are $200 per chef, per event, as required.

The creations listed in our menu presentation are recommended selections.

Certain items require a minimum number of guests. Custom menus are available to suit ant taste or occasion.

A 25% taxable service charge and a 9% sales tax apply to all Food and Beverage prices.