—  Hors d’oeuvres —

Grazing Table

Charcuterie Board with Assorted Cured Meats & Cheese, Marcona Almonds, Honeycomb, Assorted Olives, Hummus, Stuffed Grape Leaves, Crackers, Fig Jam, Grapes & Crusty Breads.

Key West Shrimp Ceviche Spoons

Spinach & Artichoke Stuffed Mushrooms

Watermelon, Feta & Mint Skewers

Pimento Cheese Sandwich, Tuna Salad Sandwich, Tomato & Bacon Aioli Sandwich

—  Food Stations —

— Entrees—

Green Goddess Caesar Salad

Romaine Lettuce, Imported Parmesan Cheese & Croutons with Green Goddess Dressing

Cucumber Salad

Thinly sliced Cucumbers & Red Onions with Dill in a Light Vinaigrette

Calypso Salad

Baby Spinach, Red Cabbage, Mango, Avocado, Red Pepper, Sunflower Seeds with a Mango Vinaigrette

Ropa Vieja

Cuban Style Slow Braised Beef

Blackened Mahi Mahi

Poolside Pineapple Salsa

Tropical Grilled Chicken

with a Honey Soy Glaze

Coconut- Mango Rice

Fire Roasted Mixed Vegetables

Hawaiian Rolls with Whipped Butter

Catering provided by

Executive Chef Luke Lyons of Frankie Bones and the SERG Group

—  Desserts —

Key Lime Tarts

Assorted Petit Fours

Ambrosia Salad

Assorted Petit Fours & Mini Cannoli

Coffee Station