DINNER BUFFETS

All dinner buffets include freshly brewed Acqualina Blended coffee and selection of hot teas

Minimum of 25 guests required

CALLE OCHO

Salads

• Peruvian Purple Potato Salad with Creole Pepper Vinaigrette

• MixedFloridaGreens,GrapeTomatoes,RoastedRedPepperswithSelectionof Dressings

• Sliced Tomato, Avocado and “Queso Del Pais”

Entrees

• Guava Glazed Pork Tenderloin, Mango Chutney 

• Caribbean Style Paella with Saffron Rice, Chorizo, Chicken ,Clams, Shrimp and Mussels

• Tropical Chicken Breast, Citrus Segments, Roasted Peppers and Chipotle Vinaigrette

• Grilled Mahi Mahi with Black Bean and Roasted Corn Salsa

"Tipico" Accompaniments

• Sweet Plantains

• Black Beans and Rice

Desserts

• Individual Key Lime Tarts

• Piña Colada Cake

• Caramelized Banana Chocolate Tart

$132 per person

SEA BAR GRILL

Starters

Chilled Seafood Display:

Shrimp Cocktail, Jumbo Lump Crab, Chilled Blue Point Oysters, Ceviche and Snow Crab Claws

Cocktail Sauce, Mustard Sauce and Guinness Mignonette

Select Three Items

• Spring Mixed Greens with Local Tomatoes, Assorted Dressings

• Traditional Caprese Salad, Mozzarella, Tomatoes, Basil with Virgin Olive Oil and Balsamic Vinegar

• Kale Salad, Shaved Parmesan, Lemon Dressing

• Chilled Tomato Gazpacho, Chopped Grilled Scallions

Entrees

• Grilled Breast of Chicken, Tomato Basil Sauce

• Grilled Mahi, Mango Sauce, Citrus Beurre Blanc

• Grilled Creek Stone Farms Filet Mignon, Truffle Mashed Potatoes, Barolo Demi Glace

• Seafood Risotto, Diver Scallops, Clams, Shrimp and Lobster, Tomato and Basil Flavors

Accompaniments

• Grilled Vegetable Platter

• Roasted Fingerling Potatoes

Desserts

• Double Fudge Brownies

• Giant Chocolate Chip Cookies

• Rice Krispies Treats

• Tres Leches

$165 per person

All buffets require a Minimum of one Buffet Attendant at $200 each

PLATED DINNER

All dinner buffets include freshly brewed Acqualina Blended coffee and selection of hot teas, and assorted petite rolls and sweet butter

Please select one first course, one entree and a dessert for your guests

FIRST COURSE SELECTIONS

• Kale Salad, Shaved Parmesan, Lemon Vinaigrette

• Chopped Romaine Hearts, Heirloom Tomatoes, Carrots, Cabbage, and Chickpeas with Mustard Dressing

• Iceberg Wedge, Crispy Pancetta, Maytag Blue Cheese Fritters, Ancho Chile –Blue Cheese Dressing

• Caesar Salad, Focaccia Croûtons, Shaved Parmesan

• Tomato Bisque

• Chilled Tomato Gazpacho, Chopped Grilled Scallions

• Pan Seared Crab Cake, Whole Grain Mustard Aioli add $6 Per Person

• Tuna Tartar, Sliced Avocado, Tamari Soy, Sesame Seeds, Crispy Yuca add $5 Per Person

SECOND COURSE ENTRÉE SELECTIONS

• Farro Risotto, French Feta, Grilled Vegetables, Drizzle of Napa Valley Olive Oil

• Gluten Free Pasta, Local Vegetables, Tomato Broth, Lentils, Truffled Tofu and Baby Beets

• Grilled 12 oz New York Sirloin Steak–Foie Gras Potato Latkes, 3 Mustard Sauce

• Pan Seared Blackened Grouper, Carrot Chili Sauce, Apple–Celery Root Cake

• PorciniCrustedTenderloinofBeef,MadeiraJus,FingerlingPotatoes,GrilledBabyCarrots

• Roasted Half Belle and Evans Chicken, Lemon, Capers and Sautéed Brussels Sprouts

• Rosemary Crusted Rack of Lamb, Port Wine Reduction, Parmesan Potato Gratin and Fresh Vegetable add $28 Per Person

• Pan Seared Chilean Sea Bass, Tomato Basil Broth, Micro Greens and Baby Beets add $25 Per Person

• Duo of 4 oz Petite Tenderloin and Grilled Salmon Filet, Potato Herb Cake, Barolo Sauce and Asian Mustard Sauce, Haricot Vert add $20 Per Person

• Roasted Crispy Duck, Polenta Soufflé, Lavender Orange Sauce add $15 Per Person

THIRD COURSE DESSERT SELECTIONS

• Double Chocolate Flourless Cake with Bittersweet Chocolate Cake and Silky Ganache, topped with Chocolate Curls

• Lemon Raspberry Brule Bar, Lemon Crème Brule, Raspberry Jelly, topped with Raspberry Mousse

• Pineapple Coconut Tart -Butter Tart Shell, Tropical Pineapple Filling, topped with Coconut Macaroon Crust and Garnished with Mango Sauce and Fresh Berries.

$125 per person