Fundraising

WINE TASTINGS

We have many tasting themes available:
California
French
Australia
German
New Zealand
Italy
Chile
South Africa
Argentina
Imported and Farm Fresh Cheeses, Crackers are included in all Tastings. We Provide all glass wear.

Bronze $20.00
A total of six wines that retail between $9.00 – $18.00

Silver $25.00
A total of six wines that retail between $15.00 - $28.00

Gold $35.00
Wines Priced from $18.00 to $50.00

You can also do Wine Tasting Cocktail Parties with Passed and Stationary Hors Oeuvres.

Please call for custom Menu.


DINNERS: PLATED & BUFFET
NOTE: All menus can be adjusted to accommodate dietary requirements, including vegan, vegetarian and gluten-free. Custom menus are also available.

Buffets

Standard Buffet
APPETIZERS:
Grape tomatoes, Artichoke, Mozzarella, and Basil Skewers
Gazpacho with Cajun shrimp Shooters
Crab salad and Cucumber with Remoulade sauce
Grilled Shrimp squares with Chile Horseradish Sauce
SALAD:
Mixed Spring Green Salad with Juicy Grape Tomatoes, Slivered Carrots, Crumbled Goat Cheese, Candied Pecans, sweet Cucumbers, Cransins, Onion and Balsamic Dressing
ENTREES:
Jerkiyaki Airline Chicken Breast with Mango Apple Chutney
Macadamia Nut Encrusted Mahi Mahi with Lobster Cognac Buerre Blanc
Potatoes Au Gratin
Green Beans with Roast Red Peppers
DESSERT:
Shooters of Espresso Chocolate Mousse, Citrus Mango Cheese Cake, Tiramisu

Gordon Pass Buffet
APPETIZERS:
Belgium Endive with Smoke Salmon, Cream Cheese and Dill
Ahi Tuna in a Sesame Spoon
Fresh Oyster Shooter and Lime Cocktail sauce
Crab stuffed Mushrooms with Hollandaise Sauce
Miniature Short Rib Covered Pots
SALAD:
Mixed Greens with Caramelized onions, Oranges, Strawberries, Mangos, Crispy Wontons and Sweet Onion Dressing.
ENTREES:
Cajun Blackened Grouper with Cilantro Key Lime emulsion
Black Pepper and Salt Crusted Tenderloin of Beef with Port Wine Demi Glaze
Grilled Asparagus, Spaghetti Squash and Roasted Tomatoes
Dauphine Potatoes
DESSERT:
Strawberry Not so Shortcake

Naples Bay Buffet
APPETIZERS:
Mini Jumbo Lump Crab Cakes with Lemon Aloi
Sesame Crusted Chicken with Peanut sauce
Antipasti Skewers
Sweet Cherry Tomatoes Stuffed with Chicken Salad
SALAD:
Boom Boom Salad with Mixed Greens, Blue Cheese Crumbles, red Tomatoes, Cucumbers, toasted Almonds, Fried Shrimp in a Ranch Dressing
ENTREES:
Salmon Wellington Fresh Salmon and spinach wrapped in Puff Pastry and Baked with Lemon Caper Burre Blanc
Pan seared Spring Chicken Provence Tomatoes, Garlic, Artichokes and Parley
Rigatoni with Mushrooms, Roasted Garlic, Broccoli, Zucchini, Calaminta Olives, in a cheese Broth Volute
Haricot Vert with Sliced Apples and Apple Wood Smoked Bacon
DESSERT:
Key West Style Key Lime Pie with Key Limes and Raspberry Sauce

Coon Key Buffet
APPETIZERS:
Pumpkin shooters with red beans
Grilled beef with saga Cheese
Conch Fritters with lemon Burre Blanc
Crispy asparagus with Asiago Cheese and Filo
SALAD:
Caesar Salad with Parmesan Crusts, Grape Tomatoes and Garlicky Crotons
ENTREES:
Cabernet Braised Lamb Shanks finished with Brandy Lamb au Jus
Maple Glazed Atlantic Salmon with Sweet Chile Sauce and Concasse Tomato and Basil
Roasted Garlic Mashed Potatoes
Mixed Vegetable Sauté Zucchini, Carrots, Green Beans, Red Pepper, Yellow squash and Mushrooms
DESSERT:
Assortment of Chocolate Éclairs, Cream Puffs and Mini Cheese Cakes

Plated Dinners

OPTION 1--
APPETIZERS:
Sesame Crusted Chicken with Peanut Sauce
Mongolian Glazed Pork Ribs
Miniature Jumbo Lump Crab Cakes with Lemon Aloi
Phylo Cups with Chive Goat cheese and Caramelized onions
SALAD:
Mixed Green Wrapped with Cucumbers, Toasted Walnuts, Goat Cheese, Red Grape Tomatoes, yellow Grape tomatoes Carrots and Chives Drizzled with Balsamic Dressing
ENTREE:
Choice of:
Fire Grilled Filet Mignon and Pan seared Scallop Stacked on Top of Roasted Garlic Cheddar Mash Potatoes Asparagus and Gofrette Potatoes
OR
Rum Glazed North Atlantic Salmon Stacked on top of Jasmine Rice Cake, Asparagus and Concasse Tomato, and Basil painted with Lemon Burre Blanc and Basil Oil
DESSERT:
Double Dreamed Chocolate Pate with Fostered Bananas and Flangelico Cream

OPTION 2--
APPETIZERS:
Coney Island franks in a Blankets
Coconut Shrimp with Sweet Chile Glaze
Cucumber Stuffed with Blue Crab
Tomato Skewers with Tomatoes, Mozzarella and Pesto
SALAD:
Mixed Greens with Shrimp, Feta Cheese, Mangos, Hearts of Palm, Strawberries and Toasted Almonds – Sweet Onion Vinaigrette
ENTREE:
Center cut 12 oz Grilled Pork Chop with Brandied Apples and Mango Salsa Mashed Potatoes and Bundles of Green Beans and Red peppers.
DESSERT:
Classic Tiramisu with Godiva Chocolate Shavings

OPTION 3--
APPETIZERS:
Jumbo Shrimp Cocktail with Spicy Horseradish Cocktail Sauce
Ahi Tuna in a Wasabi and Sesame Spoon
Grilled Beef with Saga Cheese and Caramelized Red Onion
Grape Tomatoes, Artichoke Hearts, Salami, Mozzarella and Basil with Balsamic Reduction
SALAD:
Romaine Lettuce with fresh Local Tomatoes, Fresh Mozzarella and Fresh Basil, Basil Infused Olive Oil and Aged Balsamic reduction
ENTREE:
Grilled Petit Filet Mignon and Grilled Chicken Breast with Lemon Cream Sauce and truffled Demi Glaze, Parmesan Layered Potatoes Timbale, Grilled Asparagus laced with Garlic Olive
DESSERT:
Strawberry Not So Shortcake “Winner Taste of Marco Island”

OPTION 4--
APPETIZERS:
Parmesan and Black Pepper Spoons with Tomato, Mozzarella, Prosciutto, Basil and Pesto
Fresh Oyster Shooter with Lime Cocktail Sauce
Beef Sate with Teriyaki Sauce
Coconut Crusted
Chicken Skewer with Sweet Chile Sauce
SALAD:
Mixed garden Greens and Endive with Heart of Palm, Mandarin Oranges, Toasted Almond and Dried Cranberries with Citrus Vinaigrette Dressing
ENTREE:
Fresh Pan Seared Sea bass on a bed of Steamed Spinach, Orange Double Cream and Caper Sauce, Lemon Infused Rice Cake, Mixed daily Vegetables
DESSERT:
Mango Cheese Cake with Carmel Drops and Raspberry Coulis

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