BUTLER PASSED PREMIUM HORS D’OEUVRES
OUR SERVERS WILL PASS ARTISTICALLY PRESENTED SELECTIONS FOR 1 HOUR
HERBED DIJON CRUSTED LAMB CHOP LOLLIPOP WITH MINTED GINGER CHUTNEY
SHAVED NY STEAK, GORGONZOLA AND SWEET ONION MARMALADE ON CROSTINI
DUCK CONFIT ON A MINI WAFFLE WITH RED ONION JAM
SPICED PULLED PORK ON CRISPY POLENTA WITH HOT GINGER PEPPER JELLY
DARK RUM AND SCOTCH BONNET LACQUERED GROUPER ON A
CRISPY POTATO GAUFRETTE
SHRIMP AND GRITS WITH SMOKEY TOMATO JUS LIE
LOBSTER CAPPUCCINO SHOT WITH COGNAC FROTH
MINI BLUE CRAB CAKE WITH HOUSE TARTAR SAUCE
BAKED CLAM WITH SPICY SAUSAGE, QUINOA AND HERBS
PROSCIUTTO WRAPPED ASPARAGUS WITH HERBED LOXAHATCHEE GOAT CHEESE
CRISPY FRIED CHICKEN ON A BUTTERMILK WAFFLE BITE WITH MAPLE SYRUP DRIZZLE
STUFFED FRESH FIG WITH SAGA BLUE AND SMOKED ALMOND
ICED RAW BAR (optional)
IN SEASON SEAFOOD PRESENTATION ON AN ILLUMINATED TRAY
SNOW CRAB CLAWS
POACHED AND CHILLED JUMBO ATLANTIC SHRIMP
OYSTERS AND CLAMS ON THE HALF SHELL
ALASKAN KING CRAB LEGS
POACHED CHILLED LOBSTER TAILS
STONE CRAB CLAWS (MP)
SERVED WITH FIERY COCKTAIL SAUCE, SAUCE MIGNONETTE,
DIJON HORSERADISH MAYO, LEMON WEDGES AND
LOUSIANA HOT SAUCE
FIRST COURSE
MIXED GREENS WITH ROASTED BUTTERNUT SQUASH, QUINOA AND
TOASTED HAZELNUTS,
SHERRY VINAIGRETTE
FRESH BAKED PETITS PAINS WITH SWEET WHIPPED BUTTER, HERBED OLIVE OIL
AND SUNDRIED TOMATO TAPENADE
MAIN COURSE
CHOICE OF:
LOCAL SNAPPER FILLET WITH ISRAELI COUSCOUS,
SEASONAL VEGETABLES AND A SPICY HARISSA BOUILLABAISSE JUS
OR
SLOW BRAISED BONELESS SHORT RIBS WITH A PORT WINE REDUCTION,
GRILLED CHIVE POLENTA CAKE AND GLAZED BABY CARROTS
WEDDING CAKE
BEAUTIFUL TIERED BUTTERCREAM WEDDING CAKE
(SELECT FLAVORS OF YOUR CHOICE)
AMERICAN COFFEE AND A SELECTION OF HOT TEAS
UNLIMITED PREMIUM BAR SERVICE
