|
Host a large group buffet style with options to suit all attendees.
Tell us what you want or choose from a preset menu below. |
|
Gordon Pass Buffet Hors D'oeuvres (Passed for One Hour) Belgium Endive with Smoke Salmon, Cream Cheese and Dill Ahi Tuna in a Sesame Spoon Fresh Oyster Shooter and Lime Cocktail Sauce Crab Stuffed Mushrooms with Hollandaise Sauce Miniature Short Rib Covered Pots Buffet Dinner Mixed Greens with Caramelized Onions, Oranges, Strawberries, Mangos, Crispy Wontons and Sweet Onion Dressing. Cajun Blackened Grouper with Cilantro Key Lime Emulsion Black Pepper and Salt Crusted Tenderloin of Beef with Port Wine Demi Glaze Grilled Asparagus, Spaghetti Squash and Roasted Tomatoes Dauphine Potatoes Dessert Strawberry Not so Shortcake Marco Buffet Hors D'oeuvres (Passed for One Hour) Grape Tomatoes, Artichoke, Mozzarella, and Basil Skewers Gazpacho with Cajun Shrimp Shooters Crab Salad and Cucumber with Remolade Sauce Grilled Shrimp Squares with Chile Horseradish Sauce Buffet Dinner Mixed Spring Green Salad with Juicy Grape Tomatoes, Slivered Carrots, Crumbled Goat Cheese, Candied Pecans, sweet Cucumbers, Craisins, Onion and Balsamic Dressing Jerkiyaki Airline Chicken Breast with Mango Apple Chutney Macadamia Nut Encrusted Mahi Mahi with Lobster Cognac Buerre Blanc Potatoes Au Gratin Green Beans with Roast Red Peppers Dessert Shooters of Espresso Chocolate Mousse, Citrus Mango Cheese Cake, Tiramisu Naples Bay Buffet Hors D'oeuvres (Passed for One Hour) Mini Jumbo Lump Crab Cakes with Lemon Aloi Sesame Crusted Chicken with Peanut sauce Antipasti Skewers Sweet Cherry Tomatoes Stuffed with Chicken Salad Buffet Dinner Boom Boom Salad with Mixed Greens, Blue Cheese Crumbles, Red Tomatoes, Cucumbers, Toasted Almonds, Fried Shrimp in a Ranch Dressing Salmon Wellington Fresh Salmon and Spinach Wrapped in Puff Pastry and Baked with Lemon Caper Burre Blanc Pan Seared Spring Chicken Provence Tomatoes, Garlic, Artichokes and Parley Rigatoni with Mushrooms, Roasted Garlic, Broccoli, Zucchini, Calaminta Olives, in a Cheese Broth Volute Haricot Vert with Sliced Apples a and Apple Wood Smoked Bacon Dessert Key West Style Key Lime Pie with Key Limes and Raspberry Sauce Wiggins Pass Buffet Hors D'oeuvres (Passed for One Hour) Pumpkin Shooters with Red Beans Grilled Beef with Saga Cheese Conch Fritters with Lemon Burre Blanc Crispy Asparagus with Asiago Cheese and Filo Buffet Dinner Caesar Salad with Parmesan Crusts, Grape Tomatoes and Garlic Crotons Cabernet Braised Lamb Shanks finished with Brandy Lamb au Jus Maple Glazed Atlantic Salmon with Sweet Chile Sauce and Concasse Tomato and Basil Roasted Garlic Mashed Potatoes Mixed Vegetable Sauté Zucchini, Carrots, Green Beans, Red Pepper, Yellow Squash and Mushrooms Dessert Assortment of Chocolate Éclairs, Cream Puffs and Mini Cheese Cakes |