Passed Hors d'Oeuvres Salsa Verde Braised Chicken Tacos with Pickled Red Onion and Poblano Cream Skewers of Mediterranean-Spiced Grilled Shrimp with Tzatziki Ahi Tuna Poke on a Crispy Wonton with Avocado Crema garnished with Micro-Cilantro Pulled Pork Sliders garnished with Sweet Pickled Watermelon Rind Zucchini Fritters with Basil Aioli Crab Cakes with Sauce Remoulade garnished with Capers
1st Course Salad Grilled Ciabatta with Grey Barn Eidolon, Sliced Green Apple, and Local Honey Drizzle with Fresh Greens and Balsamic Vinaigrette
A Choice of Two Plated Entree Options Grilled Hangar Steak topped with Blistered Tomato & Garlic Confit Roasted Spears of Asparagus Summer Corn Risotto
Grilled Atlantic Swordfish topped with Blistered Tomato & Garlic Confit Roasted Spears of Asparagus Lemony Wild Rice Pilaf & Arugula Salad with Fresh Herbs
Elizabeth's Menu
Passed Hors d'Oeuvres Palm Beach Cheese Puffs Local Bay Scallops wrapped in Bacon with Maple Dijon Dipping Sauce Skewers of Grilled Chicken with Green Goddess Dipping Sauce Lobster Corn Fritters with Spicy Creamy Pepper Sauce Gluten Free Crab Cakes with Sauce Remoulade Ahi Tuna Poke on a Rice Cracker with Avocado Cream Mexican Street Corn Fritters with Cotija-Lime Crema 1st Course Salad Burrata with Arugula, Fresh Tomatoes, Balsamic Glaze, and Basil Pesto served with Grilled Ciabatta A Choice of Three Plated Entree Options Filet Mignon with Garlic and Chive Compound Butter Pan Seared Halibut Topped with Blistered Tomato & Garlic Confit Parmesan & Chive Risotto Roasted Spears of Asparagus Vegetarian Option of a Stuffed Bell Pepper
Fall Flavors Menu
Passed Hors d’ Oeuvres Crab Cakes with Sauce Remoulade garnished with Capers Palm Beach Cheese Puffs Tequila Marinated Grilled Shrimp with a Honey Lime Dipping Sauce Bite-Sized Lobster Rolls garnished with Fresh Chives Zucchini Cakes with Herbed Goat Cheese and Pickled Tomatoes garnished with Micro-Basil
1st Course Salad Autumn Salad of Crispy Greens, Slices of Tart Green Apple, Crumbled Aged Cheddar, Dried Cranberries, Toasted Pumpkin Seeds, Matchstick Carrots & Sherry-Honey Vinaigrette Warm Dinner Rolls with Butter Rosettes
Surf & Turf Plated Entrée Braised Beef Short Ribs with a Burgundy Wine, Thyme and Rosemary Reduction Local Roasted Cod with Blistered Tomato and Garlic Confit Wild Mushroom and Asparagus Tip Risotto Whole Roasted Golden Carrots
Surf & Turf Menu
Passed Hors d’ Oeuvres MV Sliders-Mini Cheeseburgers topped with a Slice of Dill Pickle Smoked Duck on a Wonton Crisp with Sweet Chinese Chili Sauce Lime Marinated Chicken with Avocado Crema Spicy Tuna on Rice Cracker Garnished with Jalapeño and Sriracha Zucchini Fritters with Basil Aioli
1st Course Salad Classic Caesar Salad with Shaved Parmesan and Scratch-Made Croutons Baskets of Artisan Italian Bread and Butter
Choice of Plated Entrée Local Roasted Cod with Sauce Puttanesca Roasted Chicken Breast with an Herbed Shallot Pan Sauce Creamy Chive and Mashed Potatoes Haricot Verts Vegetarian Option of a Spinach and Tomato-Stuffed Portobello
Summer Flavors Menu
Passed Hors d'Oeuvres Petite Grilled Lamb Chops with Mango Mint Chutney Miniature Cod Sandwiches with Shredded Lettuce and Scratch-Made Tartar Sauce Miniature Braised Beef Tacos with Pickled Red Onion and Avocado Cream Gorgonzola Crostini with Balsamic Glazed Figs and Prosciutto Wild Mushroom & Crispy Onion Quesadillas with Oaxaca, Cotjia and Jack Cheeses served with Fresh Guacamole
1st Course Salad Crispy Greens with Sliced Avocado, Ruby Red Grapefruit, Red Onion, and Honey-Lemon Vinaigrette
A Choice of Three Plated Entrée Options Grilled Atlantic Swordfish with Chimichurri Toasted Spice Vinaigrette-Marinated Grilled Hanger Steak topped with Blistered Tomato and Garlic Confit Grilled Asparagus Summer Corn and Chive Risotto Vegetarian Option of a Grilled Marinated Vegetable Kabob