Queso Fundido con Chorizo
Melted Oaxaca and Monterey Jack cheeses with house-made chorizo and caramelized onions, served with warm flour and corn tortillas.

Salad

Jicama-Citrus Salad
Shaved jicama, ruby grapefruit, orange segments, cucumber, and avocado tossed in a Tajín-lime vinaigrette with fresh mint and baby arugula.

Entree

Chicken Enchileda
Shredded chicken breast, onion, creamy poblano sauce, cotija cheese, thin sliced radish, cilantro

Short Rib Barbecoa
Slow-braised beef short ribs in a guajillo-ancho adobo

Charro Beans
Slow-simmered pinto beans cooked with bacon, onion, garlic, tomatoes, jalapeños, and fresh cilantro.

Calabacitas con Elote
Zucchini, fresh corn, tomatoes, onion, garlic, fire charred poblano and queso fresco.

Mexican Rice
Fluffy rice, garlic and onions, tomato, lime, spices, cilantro

Dessert

Dulce de Leche Tres Leches Cake
Rich sponge cake soaked in three milks, layered with dulce de leche, and topped with whipped vanilla bean crema and toasted coconut.

Italian

La Tavola di Famiglia

$100 / Guest

Appetizers

Polpo alla Griglia
Chargrilled Mediterranean octopus served with warm cannellini bean salad and Calabrian chili oil.

Stuffed Peppadew Peppers
Sweet and tangy peppers filled with whipped goat cheese and basil-pistachio pesto, topped with toasted breadcrumbs.

Burrata & Roasted Grapes
Creamy burrata paired with oven-roasted grapes, honey, cracked black pepper, and toasted walnuts, served with warm crostini.

Salad

Crispy Prosciutto Salad
Baby arugula tossed with heirloom cherry tomatoes, goat cheese, toasted walnuts, and lemon vinaigrette, topped with crisped prosciutto.

Entrées

Beef Osso Buco
Braised bone-in beef shank slow-cooked in tomato, red wine, and aromatics, served with saffron risotto or gremolata-topped polenta.

Branzino al Limone
Whole roasted Mediterranean sea bass finished with lemon, garlic, and white wine.

Broccolini con Aglio
Sautéed broccolini with garlic, chili flakes, and preserved lemon.

Lemon Herbed Orzo
Tender orzo pasta tossed with lemon zest, fresh herbs, and a hint of olive oil.

Dessert

Panna Cotta al Limone
Silky lemon panna cotta topped with fresh berries and candied citrus zest.

Coastal

Tide to Table

$120 / Guest

Appetizers

Mini Lobster Roll
Chilled lobster mixed with light citrus-herb mayo, celery, and scallions in a toasted brioche bun.

Wahoo Tostone Bites
Blackened wahoo on crispy plantain rounds, topped with avocado sauce and sweet-spicy mango salsa.

Crab Dip with Crostini
Warm, creamy crab dip served with toasted crostini.

Salad

Tropical Florida Salad
Local greens with mango, cucumber, radish, and toasted coconut, tossed in key lime dressing.

Entrees

Grilled Pompano with Citrus Sauce
Grilled pompano served whole or filleted, topped with a citrus butter sauce

Tamarind Glazed Shrimp
Florida shrimp glazed with a sweet and tangy tamarind sauce.

Saffron Risotto
Creamy rice cooked with saffron for a rich, golden flavor.

Green Papaya Salad
Shredded green papaya with herbs, peanuts, pickled veggies, and chili-lime dressing.

Dessert

Guava & Cream Cheese Bread Pudding
Cuban bread pudding with guava, cream cheese, and spiced rum caramel.

Americana

$120 / Guest

Appetizers

Deviled Eggs Trio
Smoked salmon with pickled red onion · Jalapeño with candied bacon · Classic spiced yolk

Apricot-Bourbon Pork Belly Bites
Crispy slow-braised pork belly glazed with apricot-bourbon reduction, served on creamy polenta cakes with microgreens and scallions

Mini Chicken & Waffles
Adobo-yogurt marinated fried chicken on ricotta waffle, finished with pure maple syrup or hot honey

Salad

Farmer’s Market Salad
Seasonal field greens, heirloom vegetables, local cheese, toasted seeds, herb vinaigrette

Entrées

Slow-Braised Brisket
Tender beef brisket braised with aromatic herbs, served with natural jus

Cajun Whole Roasted Chicken
Garlic and thyme–rubbed chicken roasted with Cajun spices until golden and crisp

Poblano Cornbread
Sweet cornbread with roasted poblano peppers, served with whipped honey butter

Roasted Potatoes & Carrots
Baby potatoes and carrots roasted with olive oil, garlic, and fresh herbs

Braised Collard Greens
Slow-simmered Southern-style collards with smoked bacon and onion

Dessert

Spiced Apple Pie
Cinnamon-spiced apples in a buttery crust, served warm with vanilla bean ice cream

Caribbean

Caribbean Soul

$120 / Guest

Appetizers

Jerk Lamb Lollipops
Char-grilled lamb chops marinated in a house-blend of traditional jerk spices, finished with a bright mango chutney.

Chicken Empanada
Hand-folded pastry filled with braised chicken breast, poblano pepper, caramelized onion, and aged cheese, served with cilantro-lime crema and salsa criolla.

Frita Sliders
Cuban-inspired spiced beef and pork patties layered with crispy shoestring potatoes and tangy house-made ketchup aioli on warm brioche rolls.

Salads

Mango & Hearts of Palm Salad
Chopped romaine tossed with sweet mango, creamy avocado, hearts of palm, and tender chickpeas, finished with fresh mint, cilantro, and a lime-honey vinaigrette.

Entrées

Mojo Roasted Pork
Slow-roasted pork shoulder infused with citrus-garlic mojo, finished with a vibrant herb reduction.

Curried Oxtail
Fall-off-the-bone oxtail braised in a deeply aromatic curry with Scotch bonnet pepper, thyme, and warm spices.

Arroz Congrí
Fragrant black beans and rice cooked with onion, bell pepper, and a blend of Caribbean spices.

Maduros
Sweet ripe plantains caramelized to perfection in golden oil.

Dessert

Jamaican Black Cake
A traditional Caribbean spiced cake enriched with dried fruit steeped in aged dark rum, finished with a silky rum glaze.

World Vegetarian

Global Garden Feast

$90 / Guest

World Vegetarian Menu

Appetizer

Vegetarian Spread
Creamy hummus, smoky baba ghanoush, crisp crudités, warm pita chips, falafel, samosa, cool tzatziki, and house-made chutney.

Salad

Spicy Korean Cucumber Salad
Chilled cucumbers dressed with gochugaru chili, sesame, and rice vinegar, finished with crispy shallots, scallions and toasted sesame seeds.

Entrées

Honey-Roasted Eggplant
Caramelized eggplant brushed with honey and saffron, served with herbed labneh and a pomegranate reduction.

Persian Stuffed Pepper
Bell pepper filled with basmati rice, fresh herbs, pomegranate seeds, and toasted pine nuts, braised in a spiced tomato-pomegranate broth.

Tabbouleh
A bright Levantine salad of bulgur, parsley, mint, cucumber, and tomato with citrus-olive oil dressing.

Mediterranean Ratatouille
Slow-braised zucchini, squash, peppers, and tomato layered with Mediterranean spices and herbs and preserved lemon.

Dessert

Poached Pear
Red wine–poached pear paired with lemon olive oil cake, whipped mascarpone, and toasted pistachio dust.

Brunch

$110 / Guest

Fresh Fruit Platter
Seasonal fresh fruit

Assorted Danishes
Flaky pastries filled with raspberry, almond, and vanilla custard.

Strawberry Kale Salad
Kale tossed with fresh strawberries, toasted almonds, goat cheese, and a light vinaigrette.

Avocado Toast
Multigrain bread topped with mashed avocado, cherry tomatoes, radishes, pickled red onion, cilantro, micro greens

Belgian Waffles Bar
Crispy waffles with fresh berries, whipped cream, maple syrup, and toasted pecans.

Croque Monsieur
Toasted sourdough bread with ham, Gruyère cheese, and creamy béchamel sauce.

Mexican Chorizo Strata
Baked egg casserole with spicy chorizo, peppers, onions, and oaxaca and cotija cheese topped with cilantro.

Smoked Salmon Hash
Smoked salmon with roasted potatoes, capers, dill, horseradish crema topped with an over-easy egg.

Desserts

Strawberry Shortcake
Shortcakes layered with fresh strawberries and whipped cream.

Carrot Cake
Spiced carrot cake with cream cheese frosting and walnuts.

Custom Menu

Custom Made Menu Just For Your Event.

$200 fee + Menu per Guest Price

Our Chef will work closely with you to curate the perfect menu for your special event.