A small sample of our menu items include:


Southern Breakfast Buffet
Scrambled eggs
Buttermilk biscuits and sausage gravy
Grilled ham
Roasted breakfast potatoes
Cheddar cheese grits
Assorted yogurts
Freshly squeezed juices
Sliced seasonal fruits and berries
Breakfast bakeries
Coffee and tea selection


Enhancements
Grits Station
Anson Mille stone ground creamy grits,
Sautéd shrimp, andouille sausage, cheese,
Caramelized onions and peppers, herbs

Belgian Waffle Station
Berry compote, peach raisin walnut compote,
Caramelized bananas, chocolate chunks,
Berries, whipped mascarpone, powdered sugar,
Sweet butter, warm maple syrup

A small sample of our menu items include:

Berry Farm
Berries with crème fraiche
Chocolate covered strawberries
Granola berry yogurt
Chocolate raspberry tart
Miniature blueberry muffin
Blackberry marshmallows
Forest berry flavored iced tea


Florida Sunshine State Break
Citrus fruit salad
Indian River orange crème brulee
Lemon pound cake
Miniature key lime tart with honey meringue
Raspberry tart
Orange mousse, pomegranate jelly
Orange juice and lemonade

A small sample of our menu items include:

Southern Buffet
Cold Selections:
Classic Cobb salad
BLT slaw, chilled watermelon platter
Grilled vegetable salad, blackened shrimp

Hot Selections:
Chicken and dumplings
Meat loaf, mashed potatoes, mushroom gravy
Golden fried chicken, hot sauce
Blackened catfish, tartar sauce
Macaroni and cheese casserole
Country style green beans

Desserts:
Chocolate banana pudding, carrot cake
Apple cobbler, vanilla bourbon sauce
Fruit salad

Beverages:
Iced tea, coffee and tea

Tuscany
Cold Selections:
Roasted portabella mushrooms, grilled asparagus
Marinated peppers, herb goat cheese, mixed olives
Panzanella, Caesar salad, three bean salad

Hot Selections:
Penne shrimp alfredo, boursin cream
Slow roasted salmon, marinated peppers, basil-fennel puree
Grilled Italian sausage, peppers, onions
Chicken parmesan, grilled eggplant

Desserts:
Tiramisu, crème brulee
Ted berry sabayon, biscotti

Beverages:
Iced tea, coffee and tea

A small sample of our menu items include:

Cioppino Station
Housemade angel hair pasta
Mussels, scallops, salmon
Shellfish broth
Foccacia crouton, roasted garlic aioli

Mediterranean Mezze Station
Hummus, baba ghanoush, tabouleh
Fettoush salad
Roasted eggplant bruschetta
Roasted tomatoes, grilled artichokes,
Marinated peppers, olives, & feta
Pita and flat breads

A small sample of our menu items include:     

Buffet

Island Time
Chilling Out:
Field greens, avocado, citrus, jalapeno and mango
Cuban black bean, corn and jicima salad
Tropical fruit salad, coconut rum syrup
Spiced plantains, yucca chips

From the Kettles:
Bahamian conch chowder
Jerk tequila lime chicken, mango bbq

Chef to Carve:
Grilled churrasco steak, cilantro chimichurri

From the Land and Sea:
Caribbean style grouper, cooked in banana leaves
Sweet potato sausage hash
Medley of baby vegetables
Yellow rice 

Beverages:
Coffee, decaffeinated coffee
Tea selection

Low Country Boil

Romaine and Bibb Salad, Spiced Pecans, Citrus Dressing
Pastini and Black Eyed Pea Salad
Tomato and Cucumber Salad, Red Onions
Peel and Eat Shrimp with Cocktail Sauce and Lemons

From the Cast Iron Kettles:
Local Shrimp, Red Potatoes, Corn, Andouille Sausage
Old Bay-Beer Broth

From the Grill:
Grilled Flat Iron Steaks
Rustic Rolls

Oyster and Clam Roast:
Fresh Oysters on the ½ Shell and Roasted in Burlap on the Grill
Hushpuppies, Cole Slaw, Lemon Cocktail Sauce

Carved to Order:
Whole Roasted “Beer Can” Chicken
Corn on the Cob from Large Pots

Hot Selections:
Blackened Grouper with Macque Choux
Grilled Chicken Breast with Pasta Jambalaya
Fried Green Tomatoes, Red Pepper Rémoulade

Sweets:
Sliced Watermelon
Blueberry Pie, Pecan Pie with Bourbon Sauce
Assorted Cobblers and Betties Served in Cast Iron Skillets
S’mores

Plated

First Course:
Spinach salad, roaring 40’s blue cheese, olive crouton, pancetta basil vinaigrette
Entrée:
Proscuitto wrapped beef tenderloin, sautéd Florida Grouper, sun-dried tomato jus, bean cassoulet, seasonal vegetables
Dessert:
Warm chocolate cake, vanilla bean ice cream, raspberry compote
First Course:
Crispy blue crab cake, tropical salsa, Creole aioli
Second Course:
Mille Feuille goat cheese, fig compote, arugula, spiced pecans
Entrée:
Almond crusted halibut, parsnip puree, vegetables, grapefruit brown butter
Dessert:
Florida citrus trio – orange flourless cake, citrus crème brulee, mini key lime tart