Culinary Arts

Samplings of Canapés include…

• Pesto Crepe Roll with Portobello Mushroom Roasted Pepper Ketchup
• Brie Cheese Cake with spiced Strawberry Chutney
• Tuna Tartar with Lemon Soy Sauce and Ginger Won Ton Crisp
• California Roll with Crabmeat and Avocado
• House cured Salmon and Dill Cookie
• Vichyssoise with Lobster and crispy Leek  
• Tian of Smoked Salmon and Dill Crepe, Horseradish Cream
• Chicken Caesar in Parmesan Bread Chips
• Jumbo Shrimp with Spicy Cocktail Sauce
• Sake glazed Tuna on crispy Ginger Rice
• New Hampshire Lobster Brioche Roll
• Beef Carpaccio on Truffled Polenta with Romaine

Samplings of Hors d’Oeuvres include…

• Calamari Fritti with Zesty Marinara Sauce
• Brie Filo with Pear and Almonds
• Spanakopita with Cucumber Yogurt Dip
• Spinach and Sun Dried Tomato Pomponettes
• Conch Fritters Key West Style with Jalapeno and Mango Aioli
• Mini Sirloin Burgers with Assorted Toppings on Brioche Roll
• Chicken Tempura with Wasabi Mousseline
• Miniature Cuban Sandwiches
• Baked Fig in Filo and Goat Cheese Fondant
• Marinated Lamb Chop with mint Aioli
• Maryland Crab Cakes with Poblano Dip
• Coconut Shrimp with Banana Ketchup
• Steak and Potato with Sauce Béarnaise
• Pistachio dusted Scallops and Bacon with Mango Remoulade
• Petite Lobster Quesadillas with three Classic Garnish

Examples of Carving Stations

• Roasted Beef Tenderloin, Horseradish Cream and Onion Relish
  Smoked Dijon Mustard Scones
• Australian Rack of Lamb, Provencal Crust, Lamb Jus 
• Roasted Prime Rib with Fleur de Sel, Greene Peppercorn Jus
  French Blue Cheese Roll
• Whole Baked Virginia Ham, Honey Bourbon Glaze 
• Whole Baked Florida Grouper with Tomato-Basil Vinaigrette 

Reception Displays
The Smoke House

• Hickory Smoked Salmon, Peppered Mackerel, Smoked Trout, Pastrami Salmon. 
• Served with Horseradish Cream, Honey-Dill Sauce and Seaweed Banquettes

Sushi & Company

• Sushi of Salmon, Tuna and Snapper, California Rolls, Vegetarian Rolls                                      

Chilled Shellfish
Pair with your choice of ice carving

• Oysters and clams on the Half Shell
• White Gulf Shrimp and Crab Claws
• Florida Stone Crab Claws  (in season)
• Cocktail Sauce, Mignonette, Sauce Andalouse

Domestic and International Cheese Presentation
Soft, Blue, Goat, Marinated, Domestic or International Cheeses, Honey Comb, Grapes, Pears and Home Baked Walnut-Raisin Bread and Epi Baguette

Mediterranean Country Table
Dried Meats and Country Style Charcuterie

• Marinated and Grilled Vegetables
• Niçoise, Grilled Kalamata and Casablanca Olives
• Stone Oven Baked Breads  

Pasta La Dolce Vita
Select your favorite Kind of Pasta and flavor it with your Choice of Sauces and Toppings

Pastas

• Assorted Hand rolled Pastas, Semolina Gnocchi, Cheese and Pear Purses

Sauces

• Classic ruff cut fresh Tomato and Basil Sauce
• Pesto made from fresh Basil, Garlic, Parmesan, Pine Nuts and extra Virgin Olive Oil
• Creamy Parmesan and Lemon Sauce
  

Toppings

• Grilled Chicken Breast, Sweet Italian Sausage and Salt Water Shrimp
• Grated Parmesan, Fresh Herbs, roasted Pine Nuts, Hot Pepper Flakes and roasted Garlic  

Authentic Thai

• Chicken Sate in Peanut Sauce
• Beef Sate in Spicy Curry
• Shrimp Sate with Lemon Chili Dip
  Steamed rice with Sweet and Sour pickled Cucumbers and Carrots

Risotto Arborio
Married with Parmigiano-Reggiano and finished with your choice of Flavor and Toppings

• Roasted Tomato Sauce
• Basil Pesto with Extra Virgin Olive Oil
• Sautéed Wild Mushroom with Rosemary  
• Upgrade with Grilled Chicken Breast or Salt Water Shrimp  

Florida Crab Cake Bar
Try our Home made Crab Cakes prepared after an old Maryland Recipe

• Seared Crab Cakes  
  Mango Remoulade, Tartar Sauce, Chipotle Aioli

Potato Martini Bar
Crazy about a different kind of Martini

• Garlic Whipped Potato, Wasabi Mashed and Sweet Potato
• Sour Cream, Cheddar Cheese, Scallions, Corn, Sautéed Mushrooms
• Applewood Bacon, Oysters, American Caviar, Smoked Chicken and Tobiko

Suggestions of plated dinners include the following:

Three Palms

• Florida Organic Baby Lettuces with Beets, Caramelized Apples, Goat Cheese and Hazelnut Fondant
  Apple-Cider Dressing with Chestnut Honey
• Baked Salmon and Swordfish, Clamshell Mushrooms, Swiss Chard, Pancetta
  Tomato and Coco Bean Broth
• Deconstructed Tiramisu

Sans Soucis

• Baby Romaine Hearts tossed in Classic Caesar Dressing
  Accompanied by fresh Anchovies, crispy thin Sourdough Croutons, Parmesan Bavarian
• Herb Roasted Tenderloin of Beef , Porcini Mushroom Risotto, Ragout of Braised Vegetables
  Port Wine - Foie Gras Sauce
• Cinnamon Apple Tart, With Praline Pain de Genes
  Calvados Sabayon

Casa Dell’Ornellaia

• Terrine of Roma Tomatoes, Buffalo Mozzarella, Basil, Arugula Salad with toasted Pine Nuts, Pecorino and Raisins
  Balsamic Reduction
• 12oz Milk Fed Veal Chop, Roasted Garlic flavored Spinach, Confit Peppers
  Lemon and Rosemary infused Veal Reduction
• Raspberry and Mascarpone Mousse, Strawberry Consommé and Honey Tuille 

La Casita Tipica

• Shrimp and Jumbo Lump Crab Salad with Chilled Thai Lemon Dressing
  Pickled Cucumber Salad
• Mezzalune Ravioli filled with Spinach and Ricotta
  Flavored with Fennel, Coco Beans, Raisins and toasted Pine Nuts
• Medallions of Beef Tenderloin and Monkfish Mushroom Ravioli
  Vegetable Bouquet and Market Potatoes
• White Chocolate and Coconut Mille feuille, Caramelized Pineapple
  Pina Colada Ice Sorbet

Villa Contessa

• Marinated Artichokes and Portobello Salad On Butternut Squash and Grape Relish
  Napa Valley Raisin and Verjus Dressing
• Piedmont Truffle Ravioli On Celery Puree, Madeira Reduction
• Buttered Champagne Sorbet w-With Dried Raspberry Tuille
• Filet Mignon of Beef and Maine Lobster with Onion Compote, seasonal Vegetables
  Red Wine Bisque
• Chocolate Variation: Praline Mousse, Brandied Cherry Pain de Genes, Chocolate Caramel Tart
• Warm Chocolate Cake and White Chocolate Sorbet

Vegetarian Alternatives

• Five Onion Risotto with Black Olive Sauce, Braised Fennel, Artichokes, Tomato Confit and Broccoli
• Roasted Vegetable and Portobello Napoleon
• Indian spiced Vegetable Wellington with Chick Pea Fries and Vegetable Curry
  Coriander spiced Yellow Tomato Coulis
• Marinated Tofu Stir Fry, Shiitake Mushrooms, Broccoli Rabe, Snow Peas, Bok Choy and Mung Sprouts
  served over Ginger Jasmine Rice
  Mild Garlic Szechwan Sauce

Themed Dinner Buffets are also include: 

Island Breeze, Bob Marley’s Favorites with a Spicy Sweet & Sour Twist

Dry Tortugas

• Sweet Water Shrimp, Avocado and Mango Salad, Choyote and Pear Slaw with zesty Honey-Lime Yogurt
• Tuna Escabeche
• Coconut- Curry Chicken Salad
• Chopped Island Greens with Pineapple and Ham, Mandarin Orange Dressing, Crispy Tortilla Julienne
   

Jamaican Favorites

• Jerk Marinated Chicken,
• Papaya marinated Pork in spiced Rum-Raisin Sauce
• Baked Grouper baked in Banana Leaf, Lime Sauce  

Little Havana          

• Churasco Style Beef
• Cuban sandwich
• Boniato Puree

Buccaneers Favorites

• Red Peas and Rice, Island Vegetables and Crispy Plantain Chips with Spicy Rum Dip  

Sugar Cane Plantation

• Caramelized Banana and Chocolate Tart
• Coconut White Chocolate Tart with Pineapple
• Passion fruit Cheese Cake
• Key Lime Pie  

South Beach by Night, All your Favorite Night Life Specialties

Art Deco

• Bayside Greens with fried Calamari and roasted Tomato Aioli
• Thai Vegetable and Seafood Salad with Crispy Won Ton Leafs, Coconut-Lime Dressing
• Rosemary and Sea Salt Grilled Flat Bread with Eggplant Dip
• Assorted Maki Sushi Rolls with Wasabi and Pickled Ginger

Clubby Collins Avenue

• Whole Baked Citrus and Ginger Glazed Swordfish cooked in the bag, Kaffir Lime Sauce
• Baked Florida Lobster Tails with Spinach in Vanilla-Corn Sauce
• Wild Rice and Corn Cakes with Hoi Sin glazed Duck  

Chef to Carve

• Baked Filet of Beef in Brioche with Duxelles and Sauce
• Citrus brined skinless Chicken Breast with Ricotta and Spinach Cannelloni
• Seasonal Vegetable Casserole with Grapes  

Sweet Lincoln Road

• Raspberry Pistachio Napoleon
• Vanilla Bean Flan with Berry Compote
• Peanut Butter and Oreo Cheesecake
• Orange and Chocolate Tea Cake  
• Macadamia Crusted Guava Cheesecake
• Individual Key Lime Pie  

Palm Beach Lobster Bake--Putting a Florida Twist on an American Classic
Enjoy Your Favorites under the Sun

• Boston Bibb Salad with Ranch Dressing
  Sliced Tomatoes with Blue Cheese and Red Onions
• Penne Pasta Salad with Crab Meat, Celery, Scallions and Black Pepper Mayonnaise
• Red and White Cole Slaw with Poppy Seeds
• Old Fashion Potato Salad with Whole Grained Mustard and Chives
• Boston Clam Chowder  

Chef to prepare

• Freshly Cooked Maine Lobster served with Drawn Butter and Mayonnaise
• Five Peppercorn crusted Strip Loin with Sauce Diablo
• Baked Tilapia with Mango and Papaya Salsa
• Mushroom and Herb flavored Rice Pilaf
• Roasted Garlic Whipped Potatoes
• Bouquet of Seasonal Vegetables
• Four Bean and Bacon Casserole

Desserts

• Lychee and Raspberry Champagne Shots
• Blueberry-Lemon Cobbler with Streusel
• Pennsylvania Apple Pie
• Raspberry Geneva Chocolate Tart
• Strawberry Shortcake

Salads may include:

A selection of Cold Plated Luncheons

Island Infusions

• Caribbean Style Niçoise Salad
  Jerked Tuna, Papaya, Asparagus, Sweet Potatoes, Sun-Dried Tomatoes and Plantain Chips
  Zesty Coconut-Lime Vinaigrette

Golden Gate

• Boston Bibb Salad with candied Walnuts, Caramelized Apple and Blue Cheese Won Tons
  Raspberry Dressing
• Miso Marinated Chilled Salmon Filet served over Soba Noodles, Daikon and Asparagus Carrot–Ginger Dressing
• Banana Cream Pie with Chocolate Rum Sauce  

Sampling of Hot Lunch Suggestions such as:

Harvest in Napa

• Teriyaki Shrimp with Napa Cabbage and Shiitake Mushrooms, Grilled Pineapple Salsa
• Grilled Filet Mignon, Roasted Vegetables and Potatoes and Verjus Reduction
• Sour Cherry Cheesecake With Berry Compote  

Atlantic Breeze

• Grilled Florida Mahi-Mahi
  Jalapeno Infused Sweet Pepper and Mango Broth, Red Radish
• Gianduja and Hazelnut Velvet  

Monte Carlo

• Caesar Salad with Herb Croutons and Parmesan
• Chicken Roulade Monacco filled with Proscuitto, Basil and Mozzarella
  Seasonal Vegetables and Merlot – Shallot Jus
• Vanilla and Raspberry Crème Brulée  

Pommodoro con Pollo

• Two color Tomato and Mozzarella Salad with Basil
  Parmesan Tuille and Balsamic Reduction
• Lemon and Garlic marinated Chicken Breast
  Orzo Pasta Risotto with Asiago Cheese, Basil and Pancetta
  Chicken Jus
• Milk Chocolate Teardrop, Coconut Cookie and Tropical Coulis  

Chilled Lunch Buffets Suggestions include:

Hibiscus Salad Buffet

• Assorted Lettuces Accompanied by:
  Shredded Carrots, Cucumbers and Radish
  Alfalfa Sprouts, Sunflower Seeds, Bacon Bits, Croutons, Cherry Tomatoes and Cheese
  Dressings: Ranch, Caesar, Blue Cheese, Russian
  Vinaigrettes: Balsamic, Champagne and Citrus-Herb Vinaigrette
• Mushrooms a la Greek with Romaine Leafs and Roasted Peppers
• Oriental Noodle and Vegetable Salad with Teriyaki Dressing
• Albacore Tuna Salad with Celery and Tomatoes
• Andalousian Salad of Rhode Island Ice Water Shrimps with Avocado and Papaya
• Jamaican Jerk rubbed Breast of Chicken, Mango Salsa and Chipotle Aioli  

Manalapan Sandwich Buffet

• Boston Bibb, Arugula and Oak Leaf with Cherry Tomatoes, Hearts of Palm
  Ranch Dressing, French Vinaigrette and Orange-Mint Dressing
• Pasta Salad with English Peas, Virginia Ham, Herbs and Tomatoes
• Chefs Soup du Jour  

Chef-made sandwiches on our favorite breads…

• Roasted Portobello Mushrooms, Zucchini and Pepper Wrap
  with Chipotle Aioli
• Italian Hoagie with Assorted Meats and Cheeses
• Peppered Roast Beef, Pickles, Lettuce, Tomatoes and Horseradish Cream
• Virginia Ham and Brie Sandwich with Spicy Mustard Mayonnaise
• Dill flavored Baby Shrimp Salad
• Smoked Turkey, Lettuce, Cranberry Spread and Havarti Cheese Sandwich  

Hot Luncheon Buffets ideas include: 

Little Italy

• Roman Caesar Salad with Traditional Condiments
• Vine Ripened Tomato and Mozzarella Salad, Fresh Basil and Balsamic Dressing
• Roasted Peppers and Proscuitto with Parmesan, Pine Nuts, Marjoram and Basil
  Flavored with Balsamic and Extra Virgin Olive Oil
• Tuscan Bread Salad with Braised Fennel, Artichokes, Olives and Rosemary
• White Bean and Rosemary Soup
• Penne Pasta with Roasted Tomatoes and Oregano
• Spinach Rotolo with Parmesan, Basil Sauce and Dried Tomatoes
• Potato Gnocchi with Spinach and Portobello Mushrooms
• Cast Iron Skillet of
  Rosemary Chicken and Garlic-Lemon Shrimp

A Taste of South Florida

• Arugula and Spinach Salad
  with Goat Cheese, Dried Cherries and Raspberry Dressing
• Caramelized Pineapple Chicken Salad with Celery and roasted Pecans
• Gulf Shrimp with Papaya and Pickled Bermuda Onions
• Biscayne Crab Salad with Plantain Chips
• Key West Conch Chowder
• Roasted Chicken Breast topped with Florida Citrus Salsa, Cilantro Rice
• Caribbean Conch Fritters with Spicy Remoulade
• Everglade Seasoned Mahi-Mahi and Pineapple
• Marinated Skirt Steak with Pico de Gallo

Tail Gate Party on The Beach
The Perfect way to Prepare for your Favorite Sports Rivalry
On the Sandy Beaches of South Florida

• Boston Bibb Salad with Ranch Dressing
• Sliced Tomatoes with Blue Cheese and Red Onions
• Penne Salad with Crab Meat and Lemon Pepper Dressing
• Old Fashioned Potato Salad with Mustard
• Hamburgers and Bratwurst from the Grill
  served with Traditional Condiments
• Sweet Onion Glazed Baby Back Ribs
• 8 Cut Chicken with Apple Ketchup
• Three Bean Casserole
• Corn on the Cob
• Baked Potatoes with Sour Cream and Chives

Continental Buffet Breakfast
The Florida Continental

• Fresh Squeezed Florida Juices and Tropical House Blend Coffees
• Sensational Atlantic Coast Seafood
• Seasonal Fruits and Berries, Individual Fruit Yogurts
• Selection of Individual Dry Cereals with Whole and Skim Milks
• Assorted Homemade Croissants, Danish and Muffins
• Assorted Bagels with Flavored Cream Cheese
• Sliced Smoked Salmon, Capers, Red Onions and Tomatoes
   

The Classic Continental

• Selection of Florida Squeezed Juices and House Blend Coffee
• Seasonal Fruits and Berries
• Assorted Homemade Croissants, Danish and Muffins  

The Worth Avenue Buffet Breakfast

• Selection of Florida Squeezed Juices and Tropical House Blend Coffees
• Seasonal Fruits and Berries, Individual Fruit Yogurts
• Oatmeal with Natural Florida Sugar, Raisins and Pecans
• Assorted Homemade Croissants, Danish and Muffins
• Scrambled Eggs with Garden Herbs
• French Toasts
• Breakfast Hash Browns
• Hickory Smoked Bacon and Breakfast Links

The Palm Beaches Buffet Breakfast

• Selection of Florida Squeezed Juices and Tropical House Blend Coffees
• Seasonal Fruits and Berries, Individual Fruit Yogurts
• Selection of Individual Dry Cereals with Whole and Skim Milk
• Assorted Homemade Croissants, Danish and Muffins
• Scrambled Eggs with Garden Herbs
• Blueberry Pancakes with Maple Syrup
• Breakfast Hash Browns
• Hickory Smoked Bacon and Breakfast Links   

Plated Breakfast , GOOD DAY SUNSHINE
Build your own plated Breakfast:

Eggs and Others:

• Eggs Benedict 
• Timbale of Egg, Spinach, Tomatoes and Pepper Jack Topped with Tomato Mousseline
• Quiche with Spinach, Goat Cheese, Sun Dried Tomatoes and Monterey Jack
• Scrambled Eggs with Fresh Herbs and Cheddar Cheese
• Buttermilk, Chocolate Chip or Blueberry Pancakes with Maple Syrup and Strawberries          

Meats:

• Breakfast Links
• Chicken and Apple Sausage
• Apple wood Smoked Bacon
• Honey Glazed Ham  

Manalapan Brunch

• Mélange of Sliced Exotic Fruit and Berries
• Assorted Bagels with Flavored Cream Cheeses
• Sliced Smoked Salmon, Capers, Red Onions and Tomatoes
• Caesar Salad with Herb Croutons and Parmesan
• White Fish Salad
• Scrambled Eggs with Garden Herbs
• Buttermilk Pancakes with Maple Syrup
• Apple Wood Smoked Bacon, Breakfast Sausages
• Hash Browns
• Roasted Chicken Breast on Mediterranean braised Vegetables, Rosemary Jus
• Grilled Salmon Filet on Fennel Marmalade and Dill Sauce
• Hand rolled Penne Pasta Puttanesca with Artichokes, Olives, Herbs and Tomato Sauce  

Brunch of The Palm Beaches

• Mélange of Sliced Exotic Fruit and Berries
• Assorted Bagels with Flavored Cream Cheese
• Sliced Smoked Salmon, Capers, Red Onions and Tomatoes
• Caesar Salad with Croutons and Parmesan
• Tomato and Mozzarella Salad with Basil and Balsamic Vinaigrette
• French Bean and Asparagus Salad with Toasted Almonds, Herbs and Sherry Vinaigrette
• Marinated Grilled Vegetables with Black Olive Aioli
• Domestic and International Cheese Selection
• Egg’s and Waffles prepared to your taste
• Poached Egg Benedict
• Apple Wood Smoked Bacon, Breakfast Sausages
• Hash Browns
• Grilled Chicken Breast on Soft Polenta Cake, Sauce Mortar
• Caribbean Mahi-Mahi Skewers with Fruit Salsa
• Penne Pasta with Spinach, Mushrooms and Sundried Tomatoes in White Wine Sauce
• Vegetable Strudel, Carrot-Ginger Coulis
• Carved Roasted Beef Tenderloin, Horseradish Cream and Onion Relish
• Carved Australian Rack of Lamb, Provencal Crust, Lamb Jus
• Carved Roasted Turkey, Tarragon Mayonnaise, Cranberry Relish
• Carved Roasted Prime Rib with Fleur de Sel, Green Peppercorn Jus
• Carved Whole Baked Virginia Ham, Honey Bourbon Glaze

Treat your attendees to this Epicurean Delight in true Ritz-Carlton style.  As our Culinary Professionals demonstrate the preparation of each course, helpful hints and suggestions are shared with the audience.  The Chef will customize a Three Course Menu then you and your guests are paired with one of our chefs to prepare the items.

First Course

(Prepared in advance)
Tuna to the Third
Carpaccio, Mango Heart Palm Cilantro Salad
Tartar, Avocado Sorbet, Sesame Crisp
Tempura, Ponzu Broth, Wasabi Foam

Second Course

Poached Maine Lobster, Tarragon Aioli
Pan Seared Purple Potatoes
Baby Spinach, Vanilla Grapefruit Vinaigrette

Third Course

Chef Frederic’s Delight 

Starting at $225.00 per person
Chef’s Fee $500.00 

Each attendee will receive a Cooking Spoon, Menu Cover and a Ritz-Carlton bag.

Enhance your experience with…..
Embroidered Aprons with guest name……………………$35.00
Disposable Cameras…………………………………………$25.00 

**All presentations include:

Non-alcoholic beverage selection
Above pricing subject to a 22% taxable service charge and 6.5% sales tax

Part I
Informational Seminar on the Essentials of Wine Tasting
Detailed review of colors, stages of flavor, tannins and other determining factors in wine tasting

Part II
Differentiating Varietals
Dissection of the Chardonnay varietal, focusing on the essentials, how to observe/record
This segment will highlight (5) Chardonnays from all regions of the world 

Part III
Blind Contest
Additional chardonnays (2) will be compared; participants will be asked to determine whether styles are “Old World vs. New World”, what type of barrel fermentation process was followed, and any other relevant factors as reviewed in Part I    

Estimated Price Structure
Instructor Fee $500
• 3 oz. Tasting pour of each wine, standard
• Recommended (3) bottles per type of wine, (7) types, assuming 30-32 guests
• (3) bottles each x (7) types = (21) Bottles x ($65) Average Price = $1,365.00
• 22% Service Charge and 6.5% Sales Tax apply  

Estimated Total = $1,773.54 // Estimated per Person = $59.00