Weddings

NOTE: We can fully staff your event with bartenders and servers. All menus can be adjusted to accommodate dietary requirements, including vegan, vegetarian and gluten-free. Custom menus are also available.

WEDDING RECEPTION

Silver
APPETIZERS:
Grape tomatoes, Artichoke, Mozzarella, and Basil Skewers
Gazpacho with Cajun shrimp Shooters
Crab salad and Cucumber with Remolade Sauce
Grilled Shrimp squares with Chile Horseradish Sauce
BUFFET DINNER:
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
Wedding Cake

Gold
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
OPEN BAR:
Beer and Wine
Full House Bar: Club Soda, Coke, Diet Coke, Cranberry Juice, Pineapple Juice, Orange Juice, Tomato Juice and Zing Zing with Ice.
Champagne Toast
BUFFET DINNER:
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
Wedding Cake and Chocolate Dipped Strawberries

Platinum
OPEN PREMIUM BAR:
Premium Beer, Wine and Liquors
Full House Bar: Club Soda, Coke, Diet Coke, Cranberry Juice, Pineapple Juice, Orange Juice, Tomato Juice and Zing Zing with Ice.
Champagne Toast
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
PLATED DINNER:
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 Jumbo Grilled Shrimp
with Lemon Cream Sauce and Truffle Demi Glaze
Parmesan Layered Potatoes Timbale
Grilled Asparagus laced with Garlic Olive
DESSERT
Wedding Cake and Chocolate Mousse
Stander Bars or Customize


WEDDING REHEARSAL DINNER

Silver
APPETIZERS;
Grape tomatoes, Artichoke, Mozzarella, and Basil Skewers
Gazpacho with Cajun shrimp Shooters
Crab salad and Cucumber with remolade 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
ENTREE:
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

Gold
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.
ENTREE:
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

Platinum
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
ENTREE:
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

Silver Plated
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 Waffled 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

Gold Plated
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 dressing
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

Platinum Plated:
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 Oil
DESSERT:
Strawberry Not So Shortcake “Winner Taste of Marco Island”