PLATED EXPERIENCE

PRICING VARIES BASED ON EVENT.

SILVER PACKAGE

First Course: Caesar Salad

Roasted tomatoes, crisp romaine hearts, baby heirloom tomatoes, and zesty tomato-garlic croutons

Entrée: Lemon Herb Chicken Breast

Lemon herb chicken breast with tri-colored roasted potatoes, honey-roasted carrots and chicken jus

Dessert: Key Lime Pie

Cinnamon graham cracker crust, key lime custard, Italian meringue, raspberry sauce

GOLD PACKAGE

First Course: Tomato Burrata

Sliced local and baby heirloom tomatoes with a drizzle of pesto vinaigrette

Second Choice: Mixed Greens Salad

Fresh baby heirloom tomatoes, local carrots, cucumber, radish, and strawberries, all tossed in raspberry vinaigrette

Entrée: Grilled Citrus Glazed Salmon

Accompanied by spring vegetable rice, charred broccolini, and butternut squash puree, with a carrot-fennel slaw

Second Choice: Duo Plate

Grilled petite filet paired with blackened Key West shrimp, served with Yukon gold and sweet potato gratin, carrots, asparagus, and a rich Merlot demi

Dessert: Mixed Berry Shortcake

Mixed berry shortcake with butter cake layered with lemon vanilla custard and topped with a mixed berry compote

Second Choice: Southern Butter Pecan Cheesecake

Butter pecan cheesecake with brown butter caramel sauce and an almond brittle

PLATINUM: TIER I

First Course: Butter-Poached Alaskan Lobster Tail

Butter-poached Alaskan lobster tail on a bed of lemon-scented linguine with a lemon butter caper sauce

Plate Cleanser

Petite lemon tart with lemon sorbet

Entrée: Grilled Center-Cut NY Strip

Grilled center-cut NY strip with crispy potato confit, charred carrots, jumbo asparagus, and a cipollini onion demi

Dessert: Chocolate Panna Cotta

Chocolate panna cotta topped with raspberry gelée, chocolate pearls, and raspberry dust

PLATINUM: TIER II

First Course: Stone Fruit Salad

Stone fruit salad paired with a forbidden rice cake, topped with sea salt-seared scallops and an apricot vinaigrette

Entrée: Pistachio-Crusted Lamb Chops

Pistachio-crusted lamb chops with creamy black garlic polenta, sautéed spinach, and a port wine demi

Plate Cleanser

Lychee sorbet

Dessert: South African Malva Cake

South African malva cake with apricot sponge cake, caramel pudding, and a brown sugar almond brittle

PLATINUM: TIER III

First Course: Pea and Fava Bean Soup

Pea and fava bean soup with parmesan foam, topped with parmesan crisps and fresh tarragon leaves

Plate Cleanser

Cucumber gazpacho

Entrée: Mediterranean Seabass

Mediterranean seabass poached with lemons and Calabrian chilies, served with saffron-scented fregola, roasted baby heirloom tomatoes, charred broccolini, and crispy seabass skin

Dessert: Citrus Pavlova

Citrus pavlova with lemon mascarpone cream, grilled pineapple, and a topping of raspberry dust