Culinary Arts

HORS D’OEUVRES
RECEPTION SUGGESTIONS
(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
All selections are hot and crispy
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

RECEPTION SUGGESTIONS

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

FIVE COURSE DINNER SUGGESTIONS

Silk
Rich, luxurious, elegant!
Chef has woven a masterpiece of subtle flavors and textures.
An absolutely sublime experience.

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
 Earthy flavors lead off; sweet sea flavors follow.  Chef combines the best of both “worlds” with an entrée that tastes like it was made in heaven.  For an ending, a trio of sweets adds a flourish. 
Unique and fabulous!

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

FOUR COURSE DINNER SUGGESTIONS

The Classic
Chef combines our Grill Room classics that everyone loves.
Very Ritz-Carlton!

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
Homey in its soul but very sophisticated, this menu blends
the best of shellfish – crab and lobster – with heart-warming
favorites – breast of chicken and mashed potatoes.   
Guaranteed to please!

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

THREE COURSE DINNER SUGGESTIONS

Ciao Bella
Fresh, balanced and beautiful.
Onion marmalade is a sweet counterpoint to the richness of the beef and shrimp.
And the earthy nuttiness of Portobello risotto rounds out the entrée. 
 The fabulous combination of chocolate and orange are the perfect finish
to this inspired beauty. 

 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

BUFFET DINNER SUGGESTIONS

Classic Elegance
Stellar, Stylish, Elegant, First Class…
This menu is classic Ritz-Carlton. 

 Top Hat
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

Tuxedo 
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

White Tie
 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

BUFFET DINNER SUGGESTIONS

Down East Lobster Feast
Old salts will love this menu.  No sou’wester needed. 
Just bring a good appetite for traditional American fare that conjures up memories
 of breezy summer days at the shore,  a fog rolling in and the tang of the east wind in the air.

Salads for Starters
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

Fresh from the Sea
Chef to prepare and remove from shell:
Whole Maine Lobster served from Kettles of Old-fashioned Court Bouillon

Not Just Seafood
Chef to grill and carve:
Pepper Crusted Skirt Steak, Wild Mushroom Ragoût
Herb Basted Seasonal Vegetables

Old Salts with a New Twist
Chef to prepare:
Crispy Fried Shrimp with Assorted Dipping Sauces
Jonah Crab Pancakes, Buffalo Style Papaya Cream

Pure Comfort Food
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

Salute to Sweets
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

À la carte substitutions for Pepper-crusted Churrasco Steak may be made.
Whole Roasted Tenderloin of Beef
New York Strip
 
BUFFET DINNER SUGGESTIONS

Americana
A melting pot of favorites from across the U.S.A.   From Boston baked beans to California salads,
South-of-the border specialties and just plain heart-of-America fare.  This is a meal that will make you homesick.

Old Cape Cod
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

 Napa Valley Garden  
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

Tex-Mex
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

Midwest Best
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

From Sea to Shining Sea
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

DESSERT SUGGESTIONS

Ooh La La
Sexy, sophisticated sweets. Très chic.

Chocolate Fondue with Fruit Skewers

White Chocolate Cheesecake

Praline Crème Brûlée
Classic Crème Brulee

Coffee Tiramisu

Select One of the Following Ice Creams:
Vanilla Bean, Double Chocolate, Strawberry
Mint Chocolate Chip, Caramel Pecan
Mango Sorbet, Lemon-lime Sorbet

Coffee, Tea, Decaffeinated Coffee

Malibu Beach
Pacific passions.  A sweet trip to the West Coast.

Tropical Fruit Baba with Coconut Cream
Dolce Leche Cake, Pineapple Ice Cream
Chocolate Decadence Cake, Coffee Anglaise
Chocolate Profiteroles, Caramel Sauce
Key Lime Meringue Tarts
Lemon Meringue Pie

Coconut Cake

Chocolate Decadence “Three Ways”
White Chocolate Mousse
Dark Chocolate Mousse
Milk Chocolate Mousse

Coffee, Tea, Decaffeinated Coffee

BOXED LUNCHEON SUGGESTIONS
Build a box lunch!
Create your favorite combination by selecting one sandwich, one salad, one fruit, one snack and one dessert.
(Various combinations of luncheons within a group are not possible.)
Lunches are “boxed” in reusable, insulated, cobalt blue Ritz-Carlton bags that are a great take-home memento.

Sandwiches (Select 1) The same sandwich will be included in all boxed lunches
Beef Tenderloin and Creamy Brie on Mustard-brushed French Roll     
Traditional Cobb Salad, Ranch Dressing        
Tomato, Mozzarella and Basil Caprese, Pesto Mayonnaise, Onion-Rosemary Focaccia Bun     
Tuna Salad, Honey Whole Tortilla Wrap            
Classic Caesar Salad with Grilled Chicken           
Classic Club Sandwich (Turkey, Bacon, Lettuce, Tomato) on Multi Grain Roll          
Grilled Chicken Caesar Wrap, Sun  Dried Tomato Tortilla Wrap     
Sugared Ham and Swiss Cheese on Sourdough Rye Bread      
Turkey and Swiss Cheese on Rye Bread        

Salads (Select 1)
The same salad will be included in all box lunches
Red Bliss Potato Salad
Classic Cole Slaw
Tropical Fruit Salad
 Penne Pasta Salad
Black Bean and Feta Salad
Greek Salad

Fruits (Select 1)
The same fruit will be included in all box lunches
Bosch Pear
Tropical Fruit Salad
Banana
Whole Red or Green Apple
Seasonal Stone Fruit (Plum, Peach)

Snacks (Select 1)
The same snack will be included in all box lunches
Potato Chips
Terra Chips
BBQ Kettle Chips
Pretzels
Salted Peanuts
Trail Mix
Raisins
Candy Bar
Granola Bar
Kosher Pickle

Desserts (Select 1)
The same dessert will be included in all box lunches
Ritz-Carlton Chocolate Chip, Peanut Butter or Oatmeal Cookie
Double Chocolate Brownie
Chocolate and Almond Biscotti
Chocolate Éclair
 
Beverages
 (Hotel beverage licensing requires that any beverage ordered for "off-property" consumption becomes the property of the purchaser.
 The hotel cannot rebate any beverages that are not consumed.)
 Imported Beer   Domestic Beer       
      Mineral Water     Soft Drinks             

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

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