BUFFET

CAESARS SALAD
ROMAINE LEAVES TOSSED WITH PECORINO CHEESE, GARLIC CROUTONS AND CREAMY CAESAR DRESSING

SEAFOOD SALAD
GULF SHRIMP, SEA SCALLOPS, MAINE LOBSTER, AND CALAMARI, POACHED IN A COURT BOUILLON AND MARINATED WITH OLIVE OIL, LEMON, BASIL LEAVES, AND TOSSED WITH SPRING ONIONS AND PINE NUTS

ANTIPASTO DISPLAY
HEARTS OF PALM, AGED FETA, IMPORTED PARMA PROSCIUTTO, PEAR TOMATOES, BUFFALO MOZZARELLA, TRI COLOR ROAST PEPPERS, FIRE ROASTED TOMATOES, IMPORTED OLIVES AND AIR CURED SALAMIS, ARTICHOKE HEARTS AND ASPARAGUS

GRILLED VEGETABLES
EGGPLANT, CALIFLOWER, SUGAR SNAP PEAS, CROOKED NECK SQUASH, BROCCOLI, BABY CARROTS AND BELL PEPPERS, GRILLED WITH ROSEMARY AND LEMON GRASS OIL

LOBSTER AND GORGONZOLA RAVIOLI
TWO TYPES OF TRI-COLOR RAVIOLI FILLED WITH FLORIDA LOBSTER AND GORGONZOLA CHEESE, SERVED WITH A SAUCE OF PESTO AND GORGONZOLA CHEESE AND SHAVED TRUFFLES

PISTACHIO CRUSTED DUCKLING
BREAST OF MUSCOVY DUCKLING DREDGED IN TARRAGON AND CRUSHED PISTACHIOS SAUTEED AND SERVED WITH A MANGO SALSA

GRILLED SWORDFISH
ATLANTIC SWORDFISH MARINATED IN CITRUS GRILLED WITH LUMP CRAB MEAT AND SERVED WITH A CILANTRO BUERRE BLANC SAUCE

PRIME TENDERLOIN OF BEEF
BEEF TENDERLOIN MARINATED WITH GREEN CHILIES AND THYME SERVED WITH CACTUS RELISH AND A ROASTED WILD MUSHROOM SAUCE, CARVED TABLE SIDE

VARIETAL OLD WORLD BREADS ROLLS AND ROSE MARY FOCCACIA

VIENNESE PASTRIES

FRESH SEASONAL FRUITS AND BERRIES

COFFEE AND TEA