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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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