Set Menu Pricing

View our Set Menu Pricing menu in PDF format here.

Appetizers may be Chosen from the Banquet Menu & served Passed, Stationary, or Banquet Style for Parties with a Cocktail Hour.

$35.00 Menu

Soup or Salad

Chef’s Soup of the Day

Cilantro Caesar Salad
crisp romaine hearts, tossed with spicy cilantro caesar dressing with manchego cheese, pepitas and crispy tortilla strips

Entrees

Stuffed Chicken Breast
filled with sun-dried tomatoes & goat cheese, pan roasted with thyme infused pan gravy & served with
moroccan cou-cous and seasonal vegetables

Tiger Shrimp Sauté
sautéed with sun-dried tomatoes, artichokes & capers with spiced citrus butter, served over herb & fresh scallion jasmine rice

Pan Seared Salmon
over a dill, chive & cream cheese potato croquette, with butter poached asparagus, fines herbs sour cream
& a beet vinaigrette sauce

Ten to Twelve Ounce Prime Rib
served with lynnonaise potatoes, seared asparagus, au jus & a horse radish dipping sauce

Dessert

Vanilla Bean Crème Brule with fresh Berries

White Chocolate & Macadamia Nut Bread Pudding with a Carmel Sauce

Chocolate Flourless Torte

$45.00 Menu

Appetizers   (Passed, Stationary, or Platters)

Togorashi Seared Tuna
with cucumber sunomono, micro green salad & aka miso vinaigrette

Wild Mushroom & Goat Cheese Phyllo Strudel
wild mushrooms & chevre goat cheese with apples rolled in phyllo served on a bed of arugula with a balsamic reduction

Black Angus Boneless Beef Short Ribs
with a pineapple-mango coulis

Soup or Salad

Chef’s Soup of the Day

Savory Field Greens
with caramelized shallots, toasted almonds, gorgonzola cheese, fresh raspberries & balsamic merlot black pepper vinaigrette

Entrees

Tropical Nut Crusted Grouper
sautéed & finished with a pineapple & mango chutney served over saffron rice pilaf, seasonal vegetables,
shaved coconut & a coconut butter sauce

Shrimp & Crab Crusted Mahi Mahi
served over garlic seared spinach, herb roasted baby bliss potatoes & a moat of lobster brandy cream sauce

Mangrove Snapper
chimmichuri marinated mangrove snapper with caramelized shallot mashed potatoes & a watercress,
arugula & ruby pepper ensalada

Pan Seared New York Strip
served with mashed potatoes, seasonal vegetables, caramelized onions & a pinot noir reduction

Dessert

Cheesecake of the Day

Chocolate Flourless Torte with Chocolate Ganache

Strawberry Shortcake Martini with Fresh Cream

$55.00 Menu

Appetizers (Passed, Stationary, or Platters)

Coconut Macadamia & Almond Crusted Blue Crab Cakes
with a mango sweet pepper slaw & pineapple beurre blanc

Porcini Seared Jumbo Sea Scallops
with truffled greens, balsamic marinated mushrooms, shaved parmesan cheese & a balsamic drizzle

Truffled Beef Tartar
lightly seared beef tenderloin, tossed with parmesan cheese, scallions & coarse sea salt on a parmesan toast point
with truffled cream cheese & micro greens

Soup or Salad

Chef’s Soup of the Day

Pomegranate Arugula Salad
baby arugula tossed with pomegranate vinaigrette, asian pears, marcona almonds, caramelized onions,
dried cranberries & goat cheese medallions

Entrees

Sixteen Ounce Bone-In Ribeye Steak
served with truffled mac & cheese, vegetable of the day & topped with foie gras butter

Wasabi Pea & Onion Seared Hawaiin Ahi
over sake & shiitake mushroom mashed potatoes with wok seared vegetables & a truffle honey chili glaze

Pacific Rim Spiced Seabass
with confetti rice, hearts of palm & arugula salad & a calypso beurre blanc

Pan Seared Deep Sea Diver Scallops
with a parmesan and wild mushroom risotto, shiitake chips, seasonal vegetables & a pesto cream sauce

Dessert

Banana Foster Bread Pudding

Godiva Cappuccino Cheesecake

Chocolate Mousse Dome with Chocolate Ganache

$70.00 Menu

Appetizers (Passed, Stationary, or Platters)

Pan Seared Scallop & Shrimp Vol-au-Vent
Jumbo sea scallop and shrimp with a creamy truffled mushroom-maderia sauce in a puff pastry disk

Tuna Tartar
diced ahi tuna tossed with peppers & onions, blended with sesame soy, with a grilled avocados & wonton chips

Pan Seared Hudson Valley Foie Gras
over arugula pomme fritte salad with a port poached asian pear & a macerated fruit demi glace

Truffled Beef Tartar
lightly seared beef tenderloin, tossed with parmesan cheese, scallions & coarse sea salt on parmesan toast points
with truffled cream cheese & micro greens

Soup or Salad

Chef’s Soup of the Day

Napoleon Salad
Balsamic marinated Portobello mushroom, panko crusted lightly fried green tomatoes, beefsteak tomatoes & fresh buffalo mozzarella stacked over field green with a pesto & balsamic-truffle oil drizzle

Entrees

Filet Mignon Au Poivre topped with foie gras or Jumbo Shrimp Skewer
aged black angus buck head beef filet with garlic lyonnaise potatoes, seared asparagus, & a brandy, gorgonzola wild mushroom cream sauce

Rosemary & Panko Crusted Half Rack of Australian Lamb
with leek and parmesan potato gratin, seasonal vegetables & rosemary scented jus

Pacific Rim Spiced Chilean Seabass
with confetti rice, hearts of palm & arugula salad & a calypso beurre blanc

One Pound Fresh Florida Stone Crab Claws
(During Season October 15 – April 30)
Or One Pound Alaskan King Crab Legs (Available all Year)
served with shallot mashed potatoes & seared asparagus

Surf & Turf
New York Strip with ½ Pound Fresh Florida Stone Crab Claws or Alaskan King Crab Legs with mashed potatoes, seasonal vegetables, caramelized onions & a pinot noir reduction

Dessert

Strawberry Kiwi Tart with a Frambois Chantilly

Our Menu items and prices may change, always call to confirm our menu availability.