2017 wedding menus – prices do not include taxable 23% ... · pdf...

2017 Wedding Menus – Prices Do Not Include Taxable 23% Service Charge or 7% Sales Tax. Before printing, please help us think green.

2017 Wedding Collection


Bronze Menu Design

(available for July – September celebrations and select dates)

COCKTAIL RECEPTION S ix But ler Passed Hors d ‘Oeuvres

Bee f Tender lo in Sa tay , B lue C heese M ousse , C and ied Bacon M in i C rab C akes , M ango C hutney

T ru f f le G oat C heese , Pecan , Honey , C h ives Duck R i l l e t te , C ros t in i , C orn ichon , M us ta rd

Sm oked Sa lm on C ornets , C h ive , C rèm e Fra iche Vegetab le Spr ing Ro l l s , C h i l i D ipp ing Sauce

* * *

D INNER CELEBRATION Three Course P la ted D inner

F resh ly Baked Assor ted G ourm et Bread and Ro l l s

* * *

Sa lad Baby Iceberg W edge , He i r loom Tom ato , C ucum ber , Rad i sh , G reen G oddess Dress ing

* * *

Pre -Determined Choice o f Entrée

Bra i sed Bee f Shor t R ib , C e le ry Root Puree , Roas ted Vegetab le Succotash , G uava Dem i -G lace

O R

F lo r ida B lack G rouper , Seasona l Vegetab les , Q u inoa , C apers , O l i ves Tom atoes

* * *

Custom Wedding Cake Trad i t iona l Des ign by Eau Pa lm Beach Execut i ve Pas t ry C hef

F resh ly B rew ed Regu la r and D eca f fe ina ted C of fee and H erba l Tea Se lec t ion

* * *

L IBATIONS

Four -Hour Fu l l Open Bar Resor t Se lec t ion o f Red and W h i te W ine to be Served Tab les ide

$195.00 per guest * *Dev ia t ions f rom th i s m enu w i l l be p r i ced accord ing ly * *


Silver Menu Design

COCKTAIL RECEPTION

Four But ler Passed Hors d ‘Oeuvres He i r loom Tom ato -M ozzare l l a , Bas i l Skewer

Lam b Lo l l ipops , Herbed Yogur t Sauce M anchego -C hor i zo C roquet te , Sp icy A io l i

Loca l C aught C ev iche , C i t rus , B lack Pepper , Ja lapeno

* * *

One Recept ion Stat ion SL IDERS

W agyu Bee f , Jum bo Lum p C rab C ake and Pu l led Pork Served on Br ioche Buns w i th P ick led Vegetab les , Sp icy Rem ou lade , F r ied O n ions ,

Sea Sa l t Po ta to C h ips

* * *

One Carv ing Stat ion HONG KONG

Roas ted Pek ing Duck Served w i th M oo Sho W rappers , Ho i s in and P lum Sauces , C ar ro ts , Sca l l i ons , C ucum bers

$ 150 C hef Fee to App ly , O ne C hef se rv ices 75 gues ts

* * *

D INNER CELEBRATION

Three Course P la ted D inner F resh ly Baked Assor ted G ourm et Bread and Ro l l s

* * *

Sa lad

Baby F ie ld G reens , G r i l l ed App les , Roas ted Beets , M ay tag B lue C heese , C and ied Pecans , W h i te Ba l sam ic V ina ig re t te

* * *

Pre -Determined Choice o f Entrée

Roas ted F i le t M ignon O R F lo r ida Red Snapper M arke t Vegetab les , M er lo t Reduct ion , Pass ion F ru i t Sauce

* * *

Custom Wedding Cake

Trad i t iona l Des ign by Eau Pa lm Beach Execut i ve Pas t ry C hef F resh ly B rew ed Regu la r and D eca f fe ina ted C of fee and Herba l Tea Se lec t ion

* * *

L IBATIONS

F ive Hour Premium Open Bar Toas t : Spark l ing W ine

Resor t Se lec t ion o f Red and W h i te W ine to be Served Tab les ide

$295.00 per guest

* *Dev ia t ions f rom th i s m enu w i l l be p r i ced accord ing ly * *


Gold Menu Design

COCKTAIL RECEPTION

E ight But ler Passed Hors d ‘Oeuvres Fores t M ushroom Ragout , T ru f f le R i so t to C ake , T ru f f le Essence

C oconut C rus ted Jum bo Shr im p , Lem on-C i l an t ro A io l i Ah i Tuna Tar ta re , Sesam e G inger Dress ing , Avocado , C r i spy W onton

Fo ie G ras BLT , Pancet ta , Tom ato M arm a lade , B r ioche Baby Lam b C hops , Sa l sa Verde , P i s tach io

Bee f F rank en C route , C orn ichon , Sp icy M usta rd Sauce G r i l l ed C h icken Sa lad , W a lnu ts , L im e A io l i , G rapes , C r i spy P i ta

F lo r ida Shr im p C ev iche Shooter , Red O n ions , C i l an t ro , Ja lapeno , C i t rus

* * * Two Recept ion Stat ions*

FRUIT OF THE SEA “JAPANESE STYLE” (based on 5 p ieces per gues t )

Sash im i – Tuna , Ham ach i , Sa lm on N ig i r i – Sh r im p , Sa lm on , Tuna

M ak i - C a l i fo rn ia Ro l l , Unag i (Ee l ) , Sh r im p Tem pura , Avocado Ro l l Se rved w i th W asab i , P ick led G inger , Soy Sauce and Sea Sa l t Edam am e

* * *

“THAT’S AMORE” PASTA STATION

G argane l l i a l a C arbonara , Se rved f rom a Parm ig iano -Regg iano “Bow l ” G nocch i , T ru f f le s , M ushroom , Leek

Served w i th Red C h i l i F lakes , F resh ly G ra ted Parm ig iano * $ 150 C hef Fee , O ne C hef se rv ices 75 gues ts

* * *

D INNER CELEBRATION

F ive Course P la ted D inner F resh ly Baked Assor ted G ourm et Bread and Ro l l s

* * *

Sa lad

L i t t le G em Let tuce , Pom egrana te Seeds , Loca l G oat C heese , Sp iced W a lnu ts , Rad i sh , C i t rus V ina ig re t te

* * *

Duet Entrée Herb C rus ted F i le t M ignon w i th Jum bo Lum p C rab C ake

Seasona l M arke t Vegetab les , Red W ine Sauce , C h ive Béarna i se

* * *

Cheese Course Span i sh M anchego , Q u ince M arm a lade

* * *

P la ted Dessert

Pass ion F ru i t Ta r t , Toas ted M er ingue , S t rawber ry Puree

* * *


Custom Wedding Cake

Trad i t iona l Des ign by Eau Pa lm Beach Execut i ve Pas t ry C hef F resh ly B rew ed Regu la r and D eca f fe ina ted C of fee and H erba l Tea Se lec t ion

* * *

Four Passed Sweet & Savory B i tes

M in i C hur ros w i th Nute l l a D ipp ing Sauce M ap le G lazed Bacon Donuts

M in i A l l Bee f Kosher Hot Dogs Bu f fa lo S ty le C h icken W ings , B lue C heese , C e le ry & C ar ro t S t i cks

* * *

L IBATIONS

F ive Hour Premium Open Bar Toas t : Spark l ing W ine

Resor t Se lec t ion o f Red and W h i te W ine to be Served Tab les ide

$395.00 per guest * *Dev ia t ions f rom th i s m enu w i l l be p r i ced accord ing ly * *


Platinum Menu Design

COCKTAIL RECEPTION

S ix But ler Passed Hors d ‘Oeuvres Bra i sed Shredded Bee f Shor t R ibs , Po ta to Hash , Q ueso Fresco

C h i l l ed G o lden Tom ato G azpacho M ah i -M ah i Taco , C hayote S law , C h ipot le Sauce

C onch Fr i t te r s , M ango Puree , F r ied Ja lapeno Tandoor i C h icken Sa tay , Yogur t -M in t Sauce

M anchego C roquet te , Sp icy A io l i

* * *

Two Recept ion Stat ions* “RAW BAR”

(based on 5 p ieces per gues t ) Poached Shr im p , O ys te rs on the ½ She l l , C lam s on the ½ She l l , K ing C rab Legs

Seaweed Sa lad , C ock ta i l Sauce , C ham pagne M ignonet te , Lem on S l i ces

* * *

MELT House -M ade G r i l l ed C heeses

C h ipot le C heddar , B ra i sed Shor t R ibs , B r ioche Honey -T ru f f le Pecan G oat C heese , C har red Por tobe l lo , M u l t i G ra in Bread

N ueske ’ s Bacon , He i r loom Tom ato , B r ie , Bas i l , Sourdough Bread * $ 150 C hef Fee , O ne C hef se rv ices 75 gues ts

* * *

Two Carv ing Stat ions

PRIME BEEF Roas ted S t r ip Lo in o f Bee f ,

C aram e l i zed O n ions , M ushroom , Red W ine Sauce , C r i spy Pota to C h ips

* * *

SEARED AHI TUNA Sesam e C rus ted , W aterm e lon , W akam e Seaweed Sa lad

$ 150 C hef Fee per s ta t ion , O ne C hef se rv ices 75 peop le

* * *


D INNER CELEBRATION

Four Course P la ted D inner F resh ly Baked Assor ted G ourm et Bread and Ro l l s

* * *

F i rs t Course

C ape M ay Day Boat Sca l lops , C au l i f lower Puree , C aper -Ra i s in Re l i sh

* * *

In termezzo Pass ion F ru i t - M ango Sorbet

* * *

Cho ice o f Entrée Tab les ide But te r Poached M a ine Lobs te r Ta i l

C h ive W h ipped Pota toes , C orn Re l i sh , C av ia r Sauce

OR

Roas ted F i le t M ignon Yukon G o ld Pota to “C ake , ” H erb Roas ted M arke t Vegetab les , P iqu i l lo Puree , Borde la i se

* * *

Custom Wedding Cake

Enhanced Des ign by Eau Pa lm Beach Execut i ve Pas t ry C hef F resh ly B rew ed Regu la r and D eca f fe ina ted C of fee and H erba l Tea Se lec t ion

* * *

One Dessert S ta t ion

C rèm e Brû lée -Burned To O rder C hoco la te , Van i l l a , P i s tach io , Pass ion F ru i t

Assor ted Seasona l Ber r ies $ 150 C hef Fee per s ta t ion , O ne C hef se rv ices 75 peop le

* * *

Four Passed Sweet Treats

Ups ide Down C ook ies and C ream Pops ic le M in i S ’m ores Sandw iches

F lo r ida Key L im e - M er ingue Tar t le t House -M ade “Sn ickers ” Squares

* * *

Four Passed Midn ight Munch ies

Parm esan Dus ted Shoes t r ing F r ies w i th T ru f f le A io l i Tom ato -Bas i l B i sque w i th M in i G r i l l ed C heese

M in i Bee f S l iders , C aram e l i zed O n ions , C heese Fondue M in i M argher i t a P i z zas

* * *


L IBATIONS

Pre-Ceremony Passed Beverages Spark l ing W ine and M inera l W ater

S ix Hour Premium Open Bar Fea tu r ing Br ide & G room S igna tu re C ock ta i l s

C ham pagne Toas t The Som m el ie r Se lec t ion o f Red and W h i te W ine to be Served Tab les ide

$495.00 per guest

* *Dev ia t ions f rom th i s m enu w i l l be p r i ced accord ing ly * *


Wedding Package Includes: Complimentary Overnight Accommodation for Bride and Groom on Wedding Night (minimum spend required)

Event Valet Parking on Wedding Day Standard Hotel Tables, Chairs and Table Settings with White Fortessa China Chargers

White Floor Length Linens and Cloth Napkins Dance Floor and Skirted Staging for Entertainment

Framed Table Numbers Dinner and Cake Menu Tasting for up to 4 Guests

Separate Dressing Room For Bridal Party & Vendor Storage/Meal Room Votive Candles and Sea Shell Cocktail Table Centerpieces

Food and Beverage Enhancements: Passed Hors d ‘Oeuvres - $6.00-8.00++ each

Reception Stations - $15.00-30.00++ per guest, per station Extended Bar Service - $10.00++ per guest, per hour

Plated Dessert - $15.00-20.00++ per guest Passed Desserts - $6.00-8.00++ each

Miscellaneous Costs: Ceremony Fee: $1,000-5,000+

Gold or Mahogany Chiavari Chairs - $5.00+ each Children/Vendor Meals - $65.00++ each

Guestroom Delivery Fee - $5.00 for 2 generic items per room AV/ Power Drop – TBD

To customize your wedding experience or for additional questions, contact us at [email protected] or (561) 540-4940.

2017 wedding menus – prices do not include taxable 23% ... · pdf...

Documents