|
Cocktail Reception |
|
Gold Package |
|
|
|
Hors d’oeuvres |
|
|
|
International Cheese Tray |
|
A
variety of European and Domestic Cheeses |
|
Italian Asiago, Danish Havarti with caraway, English Huntsman |
|
French Chevre and Vermont Sharp Cheddar |
|
Served with fresh fruit and a variety of gourmet crackers |
|
|
|
Crudite’ |
|
An
array of garden vegetables including |
|
asparagus spears, broccoli florettes, Belgian carrots |
|
summer squash, zucchini and rainbow peppers |
|
Served with a homemade spinach dip |
|
|
|
Jumbo Gulf Shrimp |
|
Chilled gulf shrimp served with a special cocktail sauce |
|
|
|
Caprese with Prosciutto |
|
Fresh buffalo mozzarella, roma tomato, prosciutto de parma |
|
and fresh basil leaves, seasoned and drizzled with olive oil |
|
|
|
Atlantic Smoked Salmon |
|
Topped with capers and lemon wheels served with mini cocktail
rye |
|
|
|
Hand passed to guests |
|
|
|
Lollipop Lamb Chops with rosemary |
|
Grilled Key Lime Shrimp |
|
Bourbon Beef Brochette |
|
Duckling Quesadillas |
|
Scallops and spinach wrapped in bacon |
|
Tuscany Bruschetta |
|
Hawaiian Coconut Shrimp |
|
Tenderloin of Beef wrapped in bacon |
|
Thai Chicken and Leek Dumplings |
|
Pesto Chicken |
|
|
|
Café & Dessert |
|
Wedding Cake provided by Bride & Groom |
|
European Wedding Cakes arranged through Exquisite Cakes |
|
Café Pignoli – regular and decaffeinated |
|
International and herbal tea |
|
|
|
White Linen Tablecloths and Napkins |
|
China and Staff priced separately |
|
|
|
$55.00 per person |
|
20% service fee and 6% Florida State Meals Tax to
be added |
|
|
|
|
|
Formal Buffet |
|
Gold Package |
|
|
|
Hors d’oeuvres |
|
|
|
International Cheese Tray |
|
A
variety of European and Domestic Cheeses |
|
Italian Asiago, Danish Havarti with caraway, English Huntsman |
|
French Chevre and Vermont Sharp Cheddar |
|
Served with fresh fruit and a variety of gourmet crackers |
|
|
|
Crudite’ |
|
An
array of garden vegetables including |
|
asparagus spears, broccoli florettes, Belgian carrots |
|
summer squash, zucchini and rainbow peppers |
|
Served with a homemade spinach dip |
|
|
|
Jumbo Gulf Shrimp |
|
Chilled gulf shrimp served with a special cocktail sauce |
|
|
|
Caprese with Prosciutto |
|
Fresh buffalo mozzarella, roma tomato, prosciutto de parma |
|
and fresh basil leaves, seasoned and drizzled with olive oil |
|
|
|
Atlantic Smoked Salmon |
|
Topped with capers and lemon wheels served with mini cocktail
rye |
|
|
|
Hand passed to guests |
|
|
|
Lollipop Lamb Chops with rosemary |
|
Grilled Key Lime Shrimp |
|
Bourbon Beef Brochette |
|
Duckling Quesadillas |
|
Scallops and spinach wrapped in bacon |
|
Tuscany Bruschetta |
|
Hawaiian Coconut Shrimp |
|
Tenderloin of Beef wrapped in bacon |
|
Thai Chicken and Leek Dumplings |
|
Pesto Chicken |
|
|
|
A basket of freshly baked artisan rolls and breads placed on
each table |
|
|
|
Insalata |
|
Plated salad served individually |
|
|
|
Buffet Entrée |
|
Hand Carved by Chef |
|
Roast Sirloin of Beef au poivre |
|
served with a mushroom au jus |
|
Served with |
|
|
|
Chicken Parisian |
|
Medallions of chicken marinated with lemon and tarragon |
|
Mediterranean
Rice |
|
Italian Roasted Baby Red Bliss Potatoes |
|
Medley of Seasonal Vegetables with herb butter |
|
|
|
Café & Dessert |
|
Wedding Cake provided by Bride & Groom |
|
European Wedding Cakes arranged through Exquisite Cakes |
|
Café Pignoli – regular and decaffeinated |
|
International and herbal tea |
|
|
|
White Linen Tablecloths and Napkins |
|
China and Staff priced separately |
|
|
|
$ 65.00 per person |
|
20% service fee and 6% Florida State Meals Tax to
be added |
|
|
|
|
|
Formal Seated Dinner |
|
Gold Package |
|
|
|
Hors d’oeuvres |
|
|
|
International Cheese Tray |
|
A
variety of European and Domestic Cheeses |
|
Italian Asiago, Danish Havarti with caraway, English Huntsman |
French Chevre and Vermont Sharp Cheddar |
|
Served with fresh fruit and a variety of gourmet crackers |
|
|
|
Crudite’ |
|
An
array of garden vegetables including |
|
asparagus spears, broccoli florettes, Belgium carrots |
|
summer squash, zucchini and rainbow peppers |
|
Served with a homemade spinach dip |
|
|
|
Jumbo Gulf Shrimp |
|
Chilled gulf shrimp served with a special cocktail sauce |
|
|
|
Caprese with Prosciutto |
|
Fresh buffalo mozzarella, roma tomato, prosciutto de parma |
|
and fresh basil leaves, seasoned and drizzled with olive oil |
|
|
|
Atlantic Smoked Salmon
|
|
Topped with capers and lemon wheels served with mini cocktail
rye
|
|
|
|
Hand passed to guests |
|
|
|
Lollipop Lamb Chops with rosemary |
|
Grilled Key Lime Shrimp |
|
Bourbon Beef Brochette |
|
Duckling Quesadillas |
|
Scallops and spinach wrapped in bacon |
|
Tuscany Bruschetta |
|
Hawaiian Coconut Shrimp |
|
Tenderloin of Beef wrapped in bacon |
|
Thai Chicken and Leek Dumplings |
|
Pesto Chicken |
|
|
|
Freshly baked artisan rolls and breads |
|
|
|
Insalata |
|
Choice of many fine salads ( see
addendum ) |
|
|
|
Entrée |
|
Two selections offered |
|
All plates decorated and served with edible orchids |
|
Rack of Lamb Dijonaise |
|
Grilled Filet Mignon |
|
Pistachio Crusted Salmon |
|
Stuffed Gulf Shrimp |
|
Chicken Prosciutto |
|
(vegetarian and children meals available) |
|
Served with |
|
Italian Roasted Baby Red Bliss Potatoes |
|
Medley of Seasonal Vegetables with herb butter |
|
|
|
Café & Dessert |
|
Wedding Cake provided by Bride & Groom |
|
European Wedding Cakes arranged through Exquisite Cakes |
|
Café Pignoli – regular and decaffeinated |
|
International and herbal tea |
|
|
|
White Linen Tablecloths and Napkins |
|
China and Staff priced separately |
|
|
|
$ 75.00 per person |
|
20% service fee and 6% Florida State Meals Tax to
be added |
|
|
