Culinary Arts

Receptions ranging from the elegant cocktail reception to full heavy receptions with interactive culinary stations featuring Chef interaction with the guests.

Sample Menus:

Chilled Passed Reception

PARMA PROSCIUTTO WITH FRESH MELON
AHI TUNA WITH CUCUMBER
JERK CHICKEN SALAD WITH TROPICAL FRUIT SALSA SERVED IN A TART
MARINATED MANCHEGO CHEESE WITH SERRANO HAM
FRESH MOZZARELLA WITH TOMATO AND OLIVE OIL
ROASTED CREMINI MUSHROOM WITH GOAT CHEESE
FRESH DATE WRAPPED IN PROSCIUTTO
BRIE AND DRIED CHERRY ON WALNUT CROSTINI
PORTOBELLO MUSHROOM AND ASPARAGUS ON OLIVE CROSTINI
BLUE CHEESE AND GRANNY SMITH APPLE ON WALNUT TOAST


Hot Passed Reception

CHICKEN QUESADILLA WITH TOMATO SALSA
POLENTA WEDGE WITH BOCCOCINI AND TOMATOES
CRISPY GOAT CHEESE FRITTERS WITH ROASTED RED PEPPER SAUCE
ITALIAN SAUSAGE IN PUFF PASTRY, MUSTARD SAUCE
BEEF OR CHICKEN SATE, THAI PEANUT SAUCE
VEGETABLE SPRING ROLL, PLUM SAUCE
“SPANAKOPITA” SPINACH AND FETA IN PHYLLO
CHICKEN FINGERS, GUAVA BARBECUE SAUCE
TEMPURA CHICKEN, SOY DIPPING SAUCE

Market Station

PRESENTATION OF IMPORTED AND DOMESTIC CHEESE
CHEFS SELECTION OF CHEESE FROM AROUND THE WORLD
SEMI SOFT, AGED AND INFUSED
FRESH AND DRIED FRUITS
ENGLISH CRACKERS AND ARTESIAN BREAD DISPLAY

Citrus Salad Station

HEARTS OF ROMAINE, CIABATTA CROUTONS, FETA CHEESE CURED OLIVES, DICED CUCUMBER, VINE RIPE TOMATO, GRAPES HERB VINAIGRETTE

FLORIDA GREENS WITH SHAVED FENNEL, FLORIDA CITRUS, HEARTS OF PALM
ROASTED ARTICHOKES, WILD MUSHROOMS AND GOAT CHEESE
CHAMPAGNE VINAIGRETTE

Carving Stations

SLOW ROASTED PORK STEAMSHIP WITH ROASTED APPLE CHIMICHURRI

WHOLE ROASTED STEAM SHIP OF BEEF CREAMED HORSERADISH AND
HOUSE MUSTARD, FRESHLY BAKED ROLLS


WHOLE OVEN ROASTED TURKEY FRESH CRANBERRY SAUCE, SAGE MAYONNAISE, FRESHLY BAKED ROLLS

"Over the Top" Dessert Station

MIXED CARMEL NUT TART, PEANUT CRUNCH, PISTACHIO OPÉRA
MASCARPONE CREAM WITH RASPBERRY JELLY

CHOCOLATE FILLED MACAROONS, BANANA PASSION CUP
MILK CHOCOLATE AND TED NEGRESCO ALCAZAR

CHEF TO PREPARE
DEEP FRIED CHEESE CAKE, COLD TAPIOCA AND MANGO SOUP, PINEAPPLE SORBET

CHEF TO CREATE
PASTRY CHEF TO CREATE A LARGE SUGAR PIECE USING PULLED, BLOWN AND POURED TECHNIQUE


* Additional menus are available.

Mouthwatering dinners range from an elegant three-course plated dinner to full buffets with every option imaginable.

Sample Menus:

Lobster Bake

CHILLED GULF SHRIMP (BASED ON THREE PER PERSON)

COCKTAIL AND COGNAC SAUCE WITH LEMON WEDGES
FRESH HEART OF PALM WITH VANILLA CITRUS SALAD

ROASTED CORN AND BLACK EYE PEA SALAD WITH HONEY CUMIN DRESSING

BASKET OF BABY GREENS WITH HERB VINAIGRETTE BLEU CHEESE DRESSING

STEAMED MAINE LOBSTER, DRAWN BUTTER SERVED WITH LOBSTER CRACKERS AND A BIB STEAMED CLAMS IN WHITE WINE COURT BOUILLON

ASSORTED ROLLS WITH SWEET BUTTER

PAN ROASTED GROUPER* WITH ORANGE BUTTER

CHEF TO GRILL
GRILLED PETITE FILET MIGNON, HOUSE STEAK SAUCE
SQUASH, ZUCCHINI, EGGPLANT AND SWEET PEPPERS

BAKED POTATO WITH SOUR CREAM CHOPPED BACON, AGED CHEDDAR AND SCALLIONS

APRICOT TARTS, CHOCOLATE POT DE CRÈME, NEW YORK STYLE CHEESE CAKE, BERRIES TRIFLE, CARAMEL FLAN, RICH ORANGE AND DARK CHOCOLATE MOUSSE

FRESHLY BREWED COFFEE, TEA AND DECAFFEINATED COFFEE


From the Smoker

CHILLED GULF SHRIMP WITH COCKTAIL SAUCE, COGNAC SAUCE AND LEMON WEDGES

HOUSE GREENS WITH MINT VINAIGRETTE ROASTED APPLE WALDORF SALAD

MAPLE AND VANILLA SCENTED LOBSTER WITH HEART OF PALM AND SWEET POTATO

GRILLED TUNA STEAKS WITH ROASTED PABLANO LIME BUTTER

FREE RANGE CHICKEN BREAST, ORANGE CHERRY BBQ SAUCE

CHEF TO CARVE
DRY RUBBED PORK LEG, SMOKED PRIME RIB OF BEEF, CLARENCE’S SAUCE

GRILLED CORN ON THE COBB, GLAZED PETITE POTATOES
CHEDDAR AND GREEN ONION SPOON BREAD

GRAND MARNIER PROFITEROLES WITH CHOCOLATE SAUCE, PECAN PIES WITH HAZELNUT CREAM, CHOCOLATE & BANANA TART, PEAR AND CARAMEL BAVARIAN

FRESHLY BREWED COFFEE, TEA AND DECAFFEINATED COFFEE

Caribbean Magic

SWEET POTATO BISQUE SMOKED CHICKEN FRITTER

SHRIMP AND AVOCADO TIAN CHAYOTE AND APPLE SALAD, ROASTED YELLOW TOMATO VINAIGRETTE, CILANTRO SPROUTS

ADOBO RUBBED FILET MIGNON, CHIMICHURRI PLANTAIN WRAPPED MAHI MAHI, WHITE CORN POLENTA

COCONUT DACQUOISE WITH MANGO CREAM,
PIÑA COLADA BAVAROIS AND MALIBU SAUCE

FRESHLY BREWED COFFEE, TEA AND DECAFFEINATED COFFEE


*Additional menus are available.

Luncheons range from light fare with chilled plated and buffet options, to hearty luncheons both plated and buffet.

Sample Menus:

Blue Heron Plated Lunch

PRESENTED FAMILY STYLE

HOUSE SALAD WITH BALSAMIC VINAIGRETTE
ACCOMPANIMENTS TO INCLUDE:
MARINATED CUCUMBER AND ROASTED TOMATO SALAD, HOUSE PICKLES AND GAUFRETTES

DUO SANDWICH:
BBQ CHICKEN AND MANGO WRAP, OPEN FACED CRAB CAKE, DILL CAPER FOCCACIA WITH TOMATO RELISH

ASSORTED COOKIES AND BROWNIES

FLORIDIAN ICED TEA, FRESHLY BREWED COFFEE, TEA AND DECAFFEINATED COFFEE

Southern Plantation Hot Buffet

ROASTED CRAB BISQUE

KENTUCKY LIMESTONE LETTUCE WITH SHAVED ONION, SPICED PECANS. PEAR TOMATOES, BUTTERMILK DRESSING, FRIED GREEN TOMATOES, BACON RANCH

NEW POTATO SALAD, SMOKED DUCK AND ROASTED FENNEL SALAD

SMOKED BACON WRAPPED PORK LOIN WITH GRAIN MUSTARD JUS

BLACKENED SNAPPER* WITH TOMATO OKRA STEW
BUTTERMILK MARINATED SOUTHERN FRIED CHICKEN

BAKED MAC “N” CHEESE, SWEET CORN MUFFINS

LEMON TART, PINEAPPLE UPSIDE-DOWN CAKE, SOUTHERN PECAN PIE

FLORIDIAN ICED TEA, FRESHLY BREWED COFFEE, TEA AND DECAFFEINATED COFFEE

Gulf Coast Hot Plated

WILD MUSHROOM AND GOAT CHEESE TART WITH FRISÉE, ARUGULA AND LEMON OIL CITRUS TUILE

RITZ-CARLTON ROLLS AND BUTTER

PESTO CRUSTED TENDERLOIN OF BEEF, TRUFFLE WHIPPED POTATO, HARICOT VERTS, RED WINE JUS

LEMON AND MASCARPONE MOUSSE WITH RASPBERRY JELLY AND STRAWBERRY SALSA

FLORIDIAN ICED TEA, FRESHLY BREWED COFFEE, TEA AND DECAFFEINATED COFFEE

*Additional menus are available.

Breakfast selections range from light continental breakfast featuring fresh squeezed juices and tropical fruits to elegant plated breakfasts and hearty breakfast buffets.

Sample menus:

Rise and Shine Buffet

SELECTION OF FRESH SQUEEZED JUICES

DISPLAY OF FRESH AND TROPICAL FRUITS

ASSORTED RITZ-CARLTON BREAKFAST PASTRIES TO INCLUDE
DANISH, MUFFINS, CROISSANTS
ONION, SESAME AND PLAIN BAGELS

FRUIT PRESERVES, SWEET BUTTER AND CREAM CHEESES

SCRAMBLED EGGS WITH FINES HERBS
APPLEWOOD SMOKED BACON AND SAUSAGE LINKS

NEW POTATOES ROASTED WITH PEPPERS,
ONIONS AND BREAKFAST SPICES

FRESHLY BREWED COFFEE, TEA AND DECAFFEINATED COFFEE
WHOLE AND SKIM MILK

Celebration Plated Breakfast

FRESH SQUEEZED JUICE

BASKET OF FRESHLY BAKED BREAKFAST PASTRIES
FRUIT PRESERVES AND SWEET BUTTER

DUO TO INCLUDE:
HOUSE SMOKED SALMON, TOMATO, SHAVED ONION
CREAM CHEESE AND BAGEL CRISP
MINT AND SAFFRON INFUSED FRUIT

BAKED EGG GRATIN WITH SPINACH AND APPLE SAUSAGE
YUKON HASH BROWN AND TOMATO LEEK RAGOUT

FRESHLY BREWED COFFEE, TEA AND DECAFFEINATED COFFEE

Grande Lakes Breakfast Station

EGGS BENEDICT
POACHED EGG
CITRUS HOLLANDAISE ON HOUSE SMOKED TENDERLOIN OF BEEF

*Additional menus are available.