Sample Menu’s
APPETIZERS
Gambas Al Ajillo
Spanish marinated and sautéed shrimp with slivered garlic butter on a red pepper coulis with paprika dusted sweet potato crisps.
Seared Scallops
U10 sea scallops with malanga root puree, marinated orange segments, cilantro lime aioli, vibrant root chips and micro greens.
Tomatillo Gazpacho
Cucumber and tomatillo-infused soup garnished with cucumber tomatillo salsa on baked baguette crostini and a dollop of lime-zested cilantro yogurt.
Seared Blackened Tuna
Seared yellowfin tuna on a bed of Asian apple slaw, spiced honey ponzu sauce, and crispy- fried wontons.
Red Snapper Ceviche
Fresh local Florida red snapper ceviche with cilantro lime aioli, avocado, plantain chips, and roasted corn.
Artisan Charcuterie and Cheese Board
Chef’s selection of assorted fine cheeses and cured meats. These are accompanied with fresh seedless grapes, baked naan bread, olives, nuts, and a fruit spread.
Crab-Stuffed Mushrooms
Lump crab mixture, stuffed into portabella mushrooms, topped with a white wine cream sauce, and garnished with fresh chives.
Crab Cakes
Freshly handmade crab cakes seared and served with sweet corn puree. Garnished with roasted creamed corn relish and cilantro.
Stuffed Baby Bell Peppers
Roasted baby bell peppers stuffed with broccoli, bacon, and cream cheese. Drizzled with chili oil.
Skirt Steak Tostadas
Grilled/Marinated skirt steak with a cilantro crema, refried beans, and salsa Verde on a fried tortilla.
Broiled Italian Meatballs
Handmade Italian meatballs cooked in a pomodoro sauce with Burrata cheese and a baked baguette. Garnished with fresh basil.
SALADS
Chef’s Green Salad
Mixed greens, baby spinach, slivered shallots, spiced candied pecans, honey coated peaches, dragon fruit vinaigrette and crumbled goat cheese.
Pickled Beet Salad
Pickled red beets, spring mix, sliced pears, shallots, white balsamic vinaigrette, and feta cheese.
Watermelon Salad
Fresh cubed watermelon, spring mix, arugula, goat cheese, balsamic vinaigrette, and chopped cashews.
Heirloom Tomato Salad
Cherry heirloom tomatoes, basil infused olive oil, cucumbers, and roasted garlic vinaigrette. Garnished with fresh mint and sea salt.
Roasted Corn and Quinoa Salad
Roasted corn, marinated cherry tomatoes, mixed greens, toasted quinoa, roasted garlic/citrus vinaigrette.
Chickpea Summer Salad
Spiced chickpeas, red onion, avocado, tomatoes, romaine, carrots, cabbage, Gorgonzola cheese, and buttermilk ranch dressing.
SMALL BITES
Caprese Bites
Marinated cherry tomatoes (sherry, olive oil, confit garlic), mozzarella balls, basil, balsamic glaze, fresh mint, parsley, and basil.
Bacon-Wrapped Dates
Medjool dates, stuffed with Marcona almonds and wrapped with apple wood smoked bacon. Topped with a French onion dip and fresh mint.
Olive Tapenade
Chef’s blend of olives, olive oil, herbs, and spices. Served with baked ciabatta bread.
Creamy Spinach-Artichoke Stuffed Mushrooms
Creamy, cheesy, spinach-artichoke mixture baked into portabella mushrooms. Garnished with fresh herbs.
Sausage and Peppers Sliders
Mild Italian sausage cooked with peppers and onions in a tomato basil sauce. Served on mini-Hawaiian rolls with rosemary ricotta.
Soups
Cream of asparagus
Moroccan Spiced Beef
Miso Mushroom
Pork Ramen
Seafood Chowder
Corn Chowder
Creamy Tomato Basil
Bacon Potato Leek
ENTREES
Grilled Filet Mignon
Grilled herb marinated beef filet, brown butter potato puree with lemon, caper-garlic, charred broccoli, and bernaise sauce.
Miso Glazed Salmon
Crispy skin pan-seared salmon with vibrant lemon oil orzo pasta, charred corn, bell peppers, red onion, mint, parsley, and glazed with a brown sugar miso glaze.
Oven Baked Chilean Sea Bass
Olive oil coated Chilean sea bass baked with sweet potato puree, charred green beans, herb lemon caper sauce, and crystalized crushed red pepper grapes.
Cajun Shrimp and Grits
Sauteed jumbo shrimp with chorizo, bell peppers, onion, paprika and roasted garlic. Served over creamy aged gruyere grits and topped with a white wine cream sauce.
Crispy Skin-On Chicken
Pan seared buttery chicken with truffle mustard crema, herb marble potatoes and sherry deglazed kale.
Coffee Rubbed Ribeye
House made coffee rubbed ribeye grilled. Served with cinnamon pumpkin puree, roasted cauliflower, herb and shallot compound butter.
Poached Florida Grouper
Local Florida butter poached grouper with a fish velouté sauce, peas, pearl onions, roasted butter nut squash, and a Brûlée lemon.
Teriyaki Grilled Center Cut Pork Chop
Teriyaki glazed center cut pork chop with charred sherry Brussel sprouts, broccoli, onion garlic butter roasted sweet potatoes, and garnished with green onions.
Fall Pan Seared Skin On Chicken Breast
Crispy skin on chicken breast, pea purée, seared marble potatoes with chorizo, peas, shallots, and au jus.
Lemon Beurre-Blanc Halibut
Fresh pan seared Halibut, roasted cinnamon sweet potatoes, sauteed green beans, and a dill, lemon, Beurre-Blanc.
Cracked Black Pepper Roasted Pork Tenderloin
Slow roasted pork tenderloin with saffron rice sautéed broccoli slaw and sesame ginger glaze.
Beef Roulade
Tenderized flank steak rolled with fresh herbs, prosciutto, and provolone cheese. Served with creamed smashed redskin potatoes and topped with a red wine reduction.
Appetizers
Tuna Poke Shooters with Wakame seaweed
Smoked BBQ Sausage Bites
Citrus Watermelon Balsamic Bites with Feta Cheese.
Main Buffet
Baked Mac and Cheese
Roasted Herb-Buttered Honey Gold Potatoes
Garlic Buttered Corn on the Cobb
Mojo Grilled Chicken
Pan Seared Mahi with Pineapple Salsa
Grilled Marinated Ribeye with Salsa Verde
Heirloom Tomato Salad with a Roasted Garlic and Balsamic Vinaigrette and Fresh Mozzarella
Appetizers
cold smoked eggplant with marinated cherry heirloom tomatoes, feta cheese and Spanish olives
Blackberry, burrata, and mint crostini with basil oil
Creamy leek, artichoke and kale fondido with Mediterranean root chips
Crispy Buffalo cauliflower with avocado crema
Vegetable potstickers with a Korean ponzu barbecue sauce and Siracha mayo
Entrees
Israeli cous course with sun dried tomatoes, lemon, honey, queso fresco foam and fried eggplant
Butternut squash purée with a cauliflower steak and salsa Verde sauce
Pea purée with winter roasted veggies and Asian Marinated portobello mushroom and sesame glaze
Vegetarian Bolognese with 5 cheese ravioli and burrata cheese
Pecorino risotto with wild mushrooms and sautéed pesto marinated tofu
DESSERTS
Warm Peach Cobbler
Freshly made warm peach cobbler with Madagascar vanilla bean gelato, cinnamon, and fresh mint.
Red Wine Poached Pear
Sweet red wine poached pear with raspberry sauce, cinnamon cream cheese, and fresh basil/mint.
Warm Skillet Chocolate Chip Cookie Sundae
Freshly baked chocolate chip skillet cookie topped with vanilla ice cream, whipped cream, caramel sauce, chocolate sauce, cherries and chopped candied pecans.
Vanilla/Chocolate Crème Brule
Freshly house made Crème Brûlée with fresh raspberries, chocolate truffle and mint garnish.
Oreo Cheesecake
No bake Oreo cheesecake with whipped cream and chocolate sauce.