Wedding Menu Sampler:

• Entrée Selections - Mojo Marinated Mahi Mahi –with Lobster and Boniato Mash, Corn and Cilantro Relish with Double Chicken Consommé and Lime Reduction
• Sautéed Filet Mignon – with Roasted Corn, Plantain, Black Bean and Cilantro Hash with Truffle and Mushroom Chimichurri
• Seared Seasonal Fish – Cilantro Polenta, Roasted Tomato and Lime Salsa with Scallion and Jalapeno Oil
• Herb Crusted Chicken - Roasted Chicken with Smashed Plantains, Crisp Pancetta and Mango Mojo
• Crisp Yellow Tail Snapper- Sautéed Spinach, Tomato Escabeche, Key Lime Potato Mash, and Chipotle and Sour Cream Sauce
• Bacon Wrapped Pork Tenderloin- with Black Bean, Bacon, Sweet Plantain and Roasted Corn Hash, Mango Mojo

Full Menu Sampler (ADOBE PDF) * Click here to learn more...

Wedding Menu Sampler:

• Course 1: Roasted Almond and Fennel Soup with Confit Garlic
• Course 2: Arugula & Vidalia Onion Salad with Overnight Tomatoes & Lemon Basil Vianiagrette, Parmesan Crisp
• Course 3: Roasted Filet Mignon with Ruby Port Peppercorn Sauce & Black Grouper with Citrus Dill Crust, Potato Gratin, Asparagus & Baby Carrot
• Dessert: White Chocolate Key Lime Tart with Raspberry

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Wedding Menu Sampler:

• Butler Passed Cocktail Reception: Passion fruit mojito lobster “Shooters” * Foie Gras Truffles * Beef sugarcane skewers with sweet chili sauce * Mojo pork and manchego cheese empanadas
• Amuse : Porcini & Fennel Dusted Sea Scallops white truffle emulsion & polenta fries
• Salad Course: Roasted Beet Salad Napoleon * Garnished with boursu cheese & caramelized shallots drizzled with hazelnut champagne vinaigrette
• Main Course: Citrus Marinated Grouper served with Pineapple Mint * salsa & garnished with coconut wasabi reduction

Full Menu Sampler(ADOBE PDF) * Click here to learn more...

Wedding Menu Sampler:

• Pepper Crusted Tenderloin, Carved to Order with Green Peppercorn Horseradish Crema, Natural Juices and Crispy Rolls
• Roasted Salmon, Candied Garlic Butter, Crispy Capers and Chives
• Spanish Paella Station, Saffron Rice, Chicken, Clams, Mussels, Chorizo, Shrimp and Garlic Bread

Full Menu Sampler(ADOBE PDF) * Click here to learn more...

Wedding Menu Sampler:

• Mediterranean Breast of Chicken, Stuffed with Spinach, Sun-dried Tomatoes & Mushrooms, Balsamic Madeira Sauce, Roasted Red Potatoes
• Salmon Wrapped in Puff Pastry Stuffedwith Wild Rice & Tarragon Butter, with Lobster Bisque Sauce
• Macadamia-crusted Mahi Mahi with Lemon Caper Beurre Blanc with Grapes on a Bed of Pearl Pasta
• Black & White Sesame-crusted Rare Ahi Tuna on Scallion Potato Pancake, Miso Vinaigrette
• Dijon-crusted Lamb Chops with Potato Gratee, Cognac Sauce
• Rib Eye Steak Crusted with Horseradish & Thyme, Red Wine Demi, Château Potato
• Filet Mignon Wrapped in Applewood Smoked Bacon with Wild Mushroom Cognac Sauce, Chive Potato Gateau with Goat Cheese
• Lobster Medallions with Four-Cheese Sauce Served Over Wide Ribbon Noodles

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Wedding Menu Sampler:

• HORS D’OEUVRES - Sesame Chicken Satay with Spicy Peanut Sauce * Grilled Shrimp and Scallop Skewers * Grilled Lamb Chop with Mustard Grain
• Soup - Blue Crab Au Lait with Tarragon Chantilly
• Salad - Baby Spinach and Watercress Salad with Caramelized Pear, Pine Nuts and Lemon Grass Peanut Vinaigrette, Sorbet
• Dinner Menu - Filet Mignon & Garlic Buttered Lobster Tai, Severed with our Chef’s Selection of Seasonal Vegetables

Full Menu Sampler (ADOBE PDF) * Click here to learn more...

Wedding Menu Sampler

• BUTLER PASSED HORS D’OEUVRES -  LOLLIPOP LAMB CHOPS WITH RASPBERRY-BALSAMIC * CHILLED DUCK CONFIT AND WILD MUSHROOM RAGOUT IN A PHYLLO CUP * SEARED BEEF ON AN OLIVE CROUTON WITH ROQUEFORT CHEESE * CRISPY ASPARAGUS WITH ASIAGO * FRESH ASPARAGUS TIPS WRAPPED IN FLAKY PHYLLO
• DINNER - SPINACH & PORTABELLA RAVIOLI TOSSED IN A ROASTED TOMATO CREAM SAUCE * AND TOPPED WITH ASH BRUSHED GOAT CHEESE * MIXED GREENS WITH PEAR TOMATOES AND CUCUMBERS * SERVED WITH A BALSAMIC VINAIGRETTE
• ENTRÉE - PETIT FILET AND LOBSTER TAIL * ROASTED CORN, BUTTERED FINGERLING POTATOES, AND ASPARAGUS

Full Menu Sampler (ADOBE PDF) * Click here to learn more...

Wedding Menu Sampler

• Passed Hors D’oeuvres - Florida Tomato Bruscetta with Aged Balsamic Vinegar * Blue Crab Cakes with Chipotle Aioli * Thai Beef Salad with Roasted Peanuts Served in Chinese Spoon * Raw Bar to include Cold Water Oysters, Gulf Shrimp, and Blue Crab Claws
• Stations - Roasted Local Fish with Sweet Corn Salsa * Warm Pasta Salad with Asparagus and Lemon Herb Vinaigrette * Florida Garden Salad with Crispy Vegetables and Green Goddess Dressing
• More Dinner Stations - Grilled Kobe Top Sirloin of Beef with Chimichurri and Homemade Worcestershire * Rotisserie Free Range Chicken with Summer Panzanella

Full Menu Sampler (ADOBE PDF) * Click here to learn more...

Wedding Menu Sampler

• Starters - Speck “Austrian Prosciutto” * With Asparagus, Pumpkin Seed Oil and Quail Egg * Tomato Stuffed with Oak Lettuce and Lolorosso with Peach Vinaigrette and Portobello Mushrooms * Warm Cibatta Rolls & Sweet Butter *
• Dinner - Rack of Lamb * Fingerling Potatoes with Lemon, Garlic & Mint Provencal Vegetables & Baby Onions Sautéed Swiss Chard, Roasted Lamb Jus
• Lobster and Shrimp Combination - 5 oz Maine Lobster Tail and 2 U-10 Shrimp, Sautéed with Red Curry and Lemongrass Cream, Drizzle of Thai Basil Oil

Full Menu Sampler (ADOBE PDF) * Or, for more information, contact the resort at 619-276-4010