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Energize your meetings with legendary catering from The Ritz-Carlton, Naples. Attendees will stay refreshed and satisfied from start to finish.
Breakfast
Enjoy a little luxury and an extra “kick” in the morning with specially prepared coffees and an array of breakfast offerings. Offering both traditional and adventurous fare!
Lunch
Elegant and inspired choices. Salads with substance. Backyard cookouts. Familiar yet inventive selections. The foods you love. Favorites made fabulous!
Coffee Break
Meetings are hard work. Stimulate performance with a body and brain stretching break. Attendees will be energized with these creative suggestions
Reception
Teasers, Temptations, Enticements – tease the mouth, tempt the appetite and entice the taste buds. Smell the aromas. Hear the sizzle. See the chefs at work. And of course eat and eat!
Themed Events
Elegant, casual, sophisticated, fun! A menu for every occasion. Themed selections will take you on a culinary adventure.
CONTINENTAL BREAKFAST SUGGESTIONS
Cosmopolitan
Selection of Fresh Squeezed Juices
Sliced Seasonal Fruits and Berries
Display of Individual Flavored Yogurts
Selection of Individual Dry Cereals
Whole and Skim Milk
Assorted Croissants, Muffins, Danish
Fruit Preserves, Butter
Select One of the Following:
Sliced Smoked Norwegian Salmon
Bagels, Cream Cheese
Tomatoes, Capers, Onion Garnish
Classic Quiche Lorraine
Ham, Egg and Cheese Croissant
Freshly Brewed Coffee, Tea, Decaffeinated Coffee
Whole and Skim Milk
Traditional
Selection of Fresh Squeezed Juices
Sliced Seasonal Fruits and Berries
Assorted Croissants, Muffins, Danish
Bagels and Cream Cheese
Fruit Preserves, Butter
Freshly Brewed Coffee, Tea, Decaffeinated Coffee
Whole and Skim Milk
BUFFET BREAKFAST SUGGESTIONS
Mountain Top
Selection of Fresh Squeezed Juices
Sliced Seasonal Fruits and Berries
Display of Individual Flavored Yogurts
Selection of Individual Dry Cereals
Whole and Skim Milk
Assorted Croissants, Muffins, Danish
Fruit Preserves, Butter
Scrambled Eggs with Vermont Cheddar
Eggs Benedict with Hollandaise Sauce
Cheese Blintzes with Fruit Toppings
Hickory Smoked Bacon, Chicken-Apple Sausage Links
Herb Roasted Potato Wedges
Freshly Brewed Coffee, Tea, Decaffeinated Coffee
Florida Citrus
Fresh-squeezed Orange Juice and Grapefruit Juice
Lemonade
Citrus-flavored Mineral Waters
Lemon Poppy Seed Cake
Candied Grapefruit Rind
Coffee, Tea, Decaffeinated Coffee
Deluxe Water and Fruit Break
Chilled Fruit Cocktail in Martini Glasses
Vanilla-marinated Melon
Citrus Segments in Passion Fruit Syrup
Berries with Rose Water
Voss Water, Still and Sparkling
Panna Water
Tynant Water, Still and Sparkling
Lime Perrier
Berry, Mandarin and Lemon-Lime-flavored Sparkling Water
Naples Traditional Tea Service
Selection of Ritz-Carlton Blended Teas
Tea Sandwiches (4 per person)
Traditional Egg Salad on Lemon Brioche
Cucumber and Cream Cheese on White
Smoked Salmon on Pumpernickel
Lightly Curried Ham and Stone Ground Mustard on Whole Wheat
Tea Breads, Fruit Tartlets, Assorted Pastries (3 per person)
Freshly Baked Scone with Fruit Preserves and Devonshire Cream
(1 per person)
COLD BUFFET LUNCHEON SUGGESTIONS
Extraordinaire
Roasted Tomato Soup
Couscous Salad with Mint, Feta Cheese and Tomato
Mesclun of Greens with Sun-Dried Tomato and Basil Vinaigrette
Red Bliss Potato Salad
Roasted Mediterranean Vegetable Salad
Penne with Roasted Garlic, Tomato and Basil
Traditional Salade Niçoise
Rolls and Butter
Assorted Gourmet Sandwiches, including:
Chicken Salad with Almonds on Mini Croissant
Shrimp Salad on Miniature Black Pepper Brioche
Roasted Strip Loin of Beef with Brie and Horseradish on Multi Grain Roll
Grilled Vegetables and Portobello Mushroom on Olive Sourdough Bread
Assortment of Petite Pastries
Chocolate Éclairs, Coconut Cakes, Tropical Fruit “Martinis”
Fresh Fruit Tarts
Coffee, Tea, Decaffeinated Coffee and Iced Tea
Vanderbilt
Seafood Minestrone Soup
Basket of Individual Lettuces, Champagne Dressing
Red Bliss Potato Salad
Classic Greek Salad with Cucumbers, Tomato, Feta and Red Onion
Orecchiette Pasta and Wood Grilled Vegetables
Caesar Salad with Focaccia Croutons
Poached Salmon Filet, Asparagus Spears, Green Goddess Dressing
Grilled Breast of Chicken, Balsamic Roasted Portobello Mushrooms, Balsamic Dressing
Roasted Blackened Sirloin of Beef, Tarragon Mustard
Assorted Breads and Rolls
Assorted Condiments
Assortment of Cheesecakes to Include:
Classic New York Cheesecake
Caramel Swirl Cheesecake
Old-fashioned Ricotta Swirl Cheese Cake
Tiramisu Cheese Cake
Coffee, Tea, Decaffeinated Coffee and Iced Tea
HOT BUFFET LUNCHEON SUGGESTIONS
Taste of the South
Shrimp and Chicken Gumbo
Fried Green Tomatoes with Buttermilk Dressing
Traditional Cobb Salad, Ranch Dressing
Sliced Cucumber, Red Onion and Blue Cheese
Wild Mushroom Salad with Oven Roasted Tomatoes
Southern Style Biscuits
Pecan Crusted Snapper, Whole Grain Mustard Sauce
Rotisserie Chicken, Mashed Potatoes
Grilled Skirt Steak, Smoked Tomato Grits, Plantation Barbecue Sauce
Medley of Vegetables in Herb Broth
Southern Style Desserts
Coconut Cake with Honey Meringue
Banana Cream Pie
Mississippi Mud Pie
Lemon Meringue Pie
Coffee, Tea, Decaffeinated Coffee and Iced Tea
Platinum
Medley of Baby Greens, Endive and Red Grape Tomatoes, Walnut Roquefort Vinaigrette
Roasted Mediterranean Vegetable Salad
Asiago Tortellini Laced with White Truffle Olive Oil
Poached Asparagus Garnished with Tomato and Jonah Crab, Tarragon Cream
Grilled Eggplant, Peppers and Oven Roasted Roma Tomatoes,
Garnish of Crumbled Goat Cheese
Breads and Rolls
Seared Chicken Breast, Smoked Bacon, Pearl Onions and Artichoke Hearts
Scaloppini of Salmon on Bed of Wilted Spinach
Pork Medallions with Classic Calvados, Endive and Pear Salad
Roasted Garlic Scalloped Potatoes
Medley of Vegetables
Vanilla Crème Brûlée
Toasted Almond Pound Cake, Compote of Seasonal Fruits
Lemon Meringue Tart
Chocolate Mousse Cake
Coffee, Tea, Decaffeinated Coffee and Iced Tea
COLD PLATED LUNCHEON SUGGESTIONS
Lotus
Seared Teriyaki Salmon Filet
Nestled Miso Noodle Salad Dressed with
Yuzo Ginger Vinaigrette
Rolls and Butter
Angel Food Cake Garnished with
Lemon Grass and Coconut Tapioca
Passion Fruit Cream
Coffee, Tea, Decaffeinated Coffee and Iced Tea
Magnolia
Mango Barbecued Grilled Chicken Breast
Wedge of Iceberg Lettuce, Slow Roasted Plum Tomato,
Red Bliss Potato Salad, Tangy Ranch Dressing
Garnish of Corn and Jack Cheese Hush Puppies
Rolls and Butter
Chocolate Pecan Tart
Jack Daniels Whipped Cream
Coffee, Tea, Decaffeinated Coffee and Iced Tea
Add a Hot Soup
Boston Clam Chowder, Roasted Tomato Bisque, or Shrimp and Chicken Gumbo
HOT PLATED LUNCHEON SUGGESTIONS
Amore
Caesar Salad
Parmesan, Oven Roasted Tomato
Rolls and Butter
Tortellini Alfredo
Shrimp and Scallop Skewers
Parmesan Crisp, Asparagus and Cherry Tomatoes
Amaretto Tiramisu with Berry Compote
Coffee, Tea, Decaffeinated Coffee and Iced Tea
Mistral
Boston Clam Chowder
Rolls and Butter
Seared Breast of Chicken
Spinach, Prosciutto and Gruyère Cheese Filling
Tomato Provençal Sauce
Haricot Vert, Olives and Baby Tomatoes
Polenta
Key Lime Meringue Tart,
Blueberry Compote
Coffee, Tea, Decaffeinated Coffee and Iced Tea
Add a Hot Soup
Roasted Tomato Bisque
The Japanese Steak House
Teriyaki Glazed Hanger Steak
Tempura Chicken and Shrimp
Tempura Vegetables
Mirin Steamed Bass in Tea Leaves
Jasmine Steamed Rice Basket
Steamed Gyoza Dumplings, Soy Dipping Sauce
Everybody Loves Shrimp
Scampi Style Shrimp
in Herb, Lemon and Garlic Butter
Shrimp Provençale with Calamari and Fresh Basil
Crispy Fried Shrimp, Horseradish Tomato Cocktail Sauce
Shrimp and Green Chili Quesadillas
Tutto di Risotto
Wild Mushroom Risotto
Mascarpone, Parmesan, White Truffle, Sweet Peas
Roasted Tomato, Saffron and Fennel Risotto
Calamari, Scallop and Rock Shrimp Risotto
Parmesan Cheese, Basil Chiffonade
HORS D’OEUVRES
(Minimum 25 pieces of each selection)
Spoons
All selections are cold and are presented on a small flat-bottom spoon.
Salmon Tartar with Crispy Capers and Crisp Lotus Chip
Sesame-seared Tuna with Mango Salsa and Hoisin Sauce
Tuna Tartar with Pickled Daikon Sprouts and Fried Ginger Crisp
Chilled Smoked Shrimp on Ratatouille
Vanilla-bound Crabmeat with Crisp Potato Gaufrette
Skewers
Selections are either hot or cold and are presented on skewers.
Cold Selections
Marinated Feta with Green Olives
Skewer of Lobster with Mango, Basil and Shiitake Mushroom
Trio of Melons wrapped in Prosciutto
Ripe Cherry Tomatoes with Bocconcini, Basil and Pesto
Hot Selections
Beef Saté, Thai Peanut Dipping Sauce
Chicken Saté, Thai Peanut Dipping Sauce
Tandoori Chicken Nuggets, Mint Yogurt
Individuals
Best Presented in a Display
Hot Selections
Glazed Oysters Rockefeller
Crispy Fried
Coconut Shrimp, Orange Horseradish Dipping Sauce
Farm-grown Florida Gator Fritter, Citrus Mustard Sauce
Spanakopita (Spinach & Feta Cheese Turnover)
Fried Pork Pot Sticker, Sweet and Sour Pineapple Sauce
Key West Conch Fritter, Spicy Cocktail Sauce
Vegetable Spring Rolls, Plum Sauce
BUFFET DINNER SUGGESTIONS
Classic Elegance
Tuna Niçoise
Traditional Cobb Salad
Mixed Garden Greens, Cherry Tomatoes, Blue Cheese Crumbles,
Hearts of Palm, Balsamic Dressing
Sliced Vine Ripe Tomatoes and Fresh Mozzarella,
Caramelized Shallot and Black Pepper Vinaigrette
Mussel Salad Mignonette Style, Shaved Fennel
Assorted Breads and Rolls
Uniformed Chef to carve:
Blackened Beef Tenderloin, Old Fashioned Béarnaise Sauce
White Truffle Mashed Potatoes
Rosemary Crusted Rack of Lamb with Mustard Jus
Ratatouille
Wild Mushroom Risotto
Salmon en Croute with Dill Vin Blanc
Buttered Asparagus
Raspberry Napoleon
Chocolate Mousse Walnut Cake
Crêpes Suzette
Crème Brûlée
Chef to prepare:
Bananas Foster with Vanilla Ice Cream
Apple Fritters with Golden Syrup
Coffee, Tea, Decaffeinated Coffee
Upgrade with Addition of Limitless Seafood Raw Bar
Down East Lobster Feast
Mesclun of Seasonal Greens, House Dressing
Red Bliss Potato Salad
Fresh Mozzarella with Yellow and Red Tomatoes
Spinach Tortellini with Smoked Salmon, Apple Cider Cream
Chilled Poached Asparagus with Granny Smith Apple Vinaigrette
Chef to prepare and remove from shell:
Whole Maine Lobster served from Kettles of Old-fashioned Court Bouillon
Chef to grill and carve:
Pepper Crusted Skirt Steak, Wild Mushroom Ragoût
Herb Basted Seasonal Vegetables
Chef to prepare:
Crispy Fried Shrimp with Assorted Dipping Sauces
Jonah Crab Pancakes, Buffalo Style Papaya Cream
Citrus Spiked Chicken Breast, Basil, Tomato and Olive Salad
Smoked Pepper and Jack Cheese Hush Puppies
Sweet Cream Steeped Corn on the Cob
Assorted Breads and Rolls
S’mores
Spiced Apple Crumble, Cinnamon Chantilly
Chocolate Cake, Strawberry Compote, Vanilla Chantilly
Traditional Key Lime Pie, Banana Honey Meringue Tart
Chef to prepare:
Open Faced Ice Cream Sandwich, Warm Chocolate Sauce
Coffee, Tea, Decaffeinated Coffee
Americana
New England Clam Chowder
Jonah Crab and Corn Spoon Bread with Brandy Lobster Sauce
Calamari, Chorizo and Pepperoncini Salad
Baked Beans
Crab Cakes with Tartar Sauce
Watercress, Orange and Vine Ripe Tomato, Honey Poppy Seed Vinaigrette
Mixed Greens, Avocado, Jicama and Watermelon, Ginger-Lime Dressing
Spinach, Shaved Pear, Shitake Mushroom and Apple Wood Smoked Bacon,
Warm Fig and Brie Dressing
Chicken Fajitas with Warm Flour Tortillas, Shredded Lettuces,
Salsa, Cheddar Cheese, Sour Cream, Guacamole, Black Olives and Sliced Jalapeños
Shrimp, Green Chili and Cheese Quesadillas
Spiced Black Beans
Tomato and Olive Rice scented with Oregano
Chef to sear:
Cornmeal Dusted Trout with Almond Brown Butter Hollandaise
Meat Loaf with Creole Sauce
Green Bean Casserole
Baked Potato Bar with Sour Cream, Chives, Bacon Bits, Cheddar Cheese
New York Cheesecake, California Carrot Cake,
Florida Key Lime Pie,
Mississippi Mud Pie, Georgia Peach Cobbler
Coffee, Tea, Decaffeinated Coffee
Upgrade with the addition of Whole Roasted Prime Rib of Beef
FIVE COURSE DINNER SUGGESTIONS
Silk
Champagne and Ginger Pickled Oysters
Cucumber Spaghetti and Ocietra Caviar
Rolls and Butter
Terrine of Foie Gras and Free Range Chicken
Cèpe and Oxtail Jelly
Butter Braised Lobster
with Tortellini of Tarragon and Sweetbreads
Israeli Couscous Bouillabaisse
Individual Baked Beef Wellington
with Spinach and Mushroom Duxelles
Truffled Celeriac and Shallot Confit
Pre-Dessert
Chocolate Fondant
with Passion Fruit Cream and Rice Sorbet
Warm, Liquid Center Chocolate Cake
Toffee Ice Cream
Hazelnut Tuile, Chilled “Bailey’s”
Coffee, Tea, Decaffeinated Coffee
FOUR COURSE DINNER SUGGESTIONS
Enterprise
Wild Mushroom Phyllo Purse on Basil Polenta
Roasted Tomato and Kalamata Olive Provençale
Wilted Young Spinach
Rolls and Butter
Carpaccio of Smoked Salmon and Vanilla Scented Crab
Green Apple Salad
Horseradish and Boursin Cheese Spring Roll
Apple Cider Vinaigrette
Grilled Filet of Beef
Paired with Maine Lobster
Tempura Claw, Lobster Risotto, Butter Poached Tail
Glazed Asparagus
Tarragon Mustard Bordelaise
Dessert Tasting
Select Three of the Following:
Lemon Meringue Tart, Citrus Anglaise
White Chocolate Cheesecake, Strawberry Compote
Coffee Tiramisu, Toasted Almond Meringue
Vanilla Crème Brûlée with Coconut Macaroon
Warm Chocolate Cake, Grand Marnier Liquid Center
Rich Chocolate Tart, Passion Fruit Syrup, Dark Chocolate Sauce
Coffee, Tea, Decaffeinated Coffee
The Classic
Jumbo Shrimp Cocktail
Horseradish Cocktail Sauce
Caesar Salad with Focaccia Croutons
Black Pepper and Parmesan Crisp, Olive Crostini
Rolls and Butter
8-ounce Grilled Filet Mignon, Béarnaise
Horseradish Soufflé Potatoes
Creamed Spinach, Oven Toasted Tomato
Baby Watercress Salad, Caramelized Pearl Onions
Bananas Foster in a Brandy Snap Sugar Basket
Vanilla Bean Ice Cream
Coffee, Tea, Decaffeinated Coffee
THREE COURSE DINNER SUGGESTIONS
Arcadia
Chilled Tian of Lump Crab, Avocado and Mango
Marinated Long-stem Artichokes
Passion Fruit Drizzle
Avocado Coulis
Free Range Breast of Chicken, Herb Roasted Shrimp
Sweet Corn and Scallion Potato Mash
Glazed Asparagus Tips
Lobster and Tarragon Cream Sauce
Rolls and Butter
Key Lime Pie Topped with Whipped Cream
Fruit Compote
Coffee, Tea, Decaffeinated Coffee
Ciao Bella
Oven Roasted Tomato Salad
Buffalo Mozzarella, Toasted Pine Nuts, Basil Pesto
Parmesan Tuile, Micro Basil Salad
Grilled Filet of Beef Topped with Onion Marmalade
Lemon Glazed Swordfish
Portobello Mushroom Risotto
Asparagus Tempura, Wild Mushroom Turnover
Shallot Confit Sauce
Rolls and Butter
Warm Chocolate Cake
Grand Marnier Liquid Center
Coffee, Tea, Decaffeinated Coffee
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