Chef David Taylor

Eggs your way station (made fresh upon request)

Waffle or Pancake Station with maple syrup

Fruit cups // Assorted and seasonal local fruit cups

Country style breakfast potatoes with Italians herbs

Eggs benedict // Virginia ham, Hollandaise over toasted English muffin

Santa Fe Skillet // breakfast potatoes, steak, chorizo and melted cheese

Chilaquiles Verdes // Mexican style corn tortilla chips, roasted green tomatillo salsa, queso fresco, crema and refried black beans

Shrimp & Grits // Southern style stone ground yellow grits and sautéed butter garlic shrimps

Bacon and breakfast sausage station

Bottomless Mimosas // prosecco and fresh orange juice

Lobster Bisque // Florida's east coast spiny lobster, mirepoix, half & half

Spring mix salad // Lettuce mesclum, cherry tomatoes, Julianne carrots, strawberry vinaigrette dressing

Tuna tartare // Florida east coast yellowfin tuna, mandarin, sesame, avocado and micro greens

Crabcakes // homemade, blue lump crabs, creole tartar, lemon pearls caviar

Ceviche de pescado // Florida grouper marinated in fresh limes, orange, onions and cilantro

Coquilles Saint-Jacques // sautéed scallops, gruyere cheese béchamel, panko

Surf & Turf // Prime beef tenderloin steak, lobster tail in garlic butter, baked potato soufflé and steamed broccolini

Cheesecake, mint and wild berries over blackberry reduction

Spring mix salad // Lettuce, cherry tomatoes, beet chips, carrots, strawberry vinaigrette dressing

Bisque // Oven roasted butternut squash, garlic, veggie stock and herbs de Provence

Potato salad // red potatoes, carrots, mayo, eggs and sweet peas

Moro de guandules // seasoned long grain rice with green peas in creole sauce

Potato soufflé // baked thin sliced potatoes, cream, four cheese blend

Green bean casserole // mushroom cream sauce, crispy onions

Sweet potato // mash, butter, cinnamon, cranberries and walnuts

Baby carrots // garlic parmesan roasted baby carrots and veggies

Mac & Cheese // home made with crunchy panko Parmesan crust

Baked Virginia ham with bourbon maple glaze

Slow roasted turkey with cranberry chutney and gravy

Roasted whole chicken in fresh garden herbs

Atlantic salmon in creamy hollandaise sauce with fire roasted asparagus

Lobster Thermidor // garlic butter, béchamel, Cognac, grated cheese

Beef Wellington // center-cut tenderloin, duxelles de champignons, prosciutto, baked in puff pastry

Cordon Blue // Chicken breast wrap with glazed ham and swiss cheese

Paella // classic Spanish rice, squid, octopus, mussels, clams, shrimp and langostinos

Dried fruit, berries and banana bread

Assorted mini shooters // tiramisu, tres leches, strawberry cheesecake and key lime pie

Cheesecake, stevia, mint and wild berries over blackberry reduction

Chocolate soufflé and hazelnut dairy free ice cream

Fresh baked buffet rolls & butter

All service ware & utensils / Chef attended station / buffet table décor

Buffet drop off & setup / service and final cleanup

Spring mix salad // Lettuce, cherry tomatoes, beet chips, carrots, vinaigrette dressing

Cesar salad // romaine lettuce, Cesar dressing, parmesan and baked croutons

Potato salad // red potatoes, carrots, mayo, eggs and sweet peas

Yellow rice // Parboiled long grain rice, seasoned with peas and carrots

Moro de guandules // seasoned long grain rice with green peas in creole sauce

Gallo Pinto or Congri // seasoned stir fried rice with black beans

Asian rice // stir fried Jazmin rice, ginger, sesame oil, sweet plantain, soy sauce and scallions

Biryani // perfume basmati rice, cardamom, seven spices, cauliflower and carrots

Roasted potatoes medley, extra virgin olive oil and Italian herbs

Ratatouille // zucchini, eggplant and tomato's, thymes and basil

Mash sweet potato, butter, cinnamon, cranberries and walnuts

Pasta alfredo // fettuccini pasta in four cheese white alfredo sauce

Potato soufflé // baked thin sliced potatoes, cream, four cheese blend

Glazed salmon // sautéed salmon, garlic, ginger and miso glaze

Carnitas // Michoacan style slow cook pulled pork carnitas

Chateaubriand // grilled and carved black angus ribeye and au jus

Stroganoff // grilled tenderloin beef steaks in red wine and mushroom sauce

Branzino // baked fish, cherry tomato's, Kalamata, lemons and capers

Barbacoa de Borrego // roasted barbacoa lamb meat in soft guajillo chile adobo

Lamb curry // Roasted lamb meat, seven spices onions and roasted tomatoes

Mole Oaxaqueño // Chicken thigh in red Oaxacan style mole sauce with cacao, chiles, spices, sesame seeds

Cordon Blue // Chicken breast wrap with glazed ham and swiss cheese

Tikka Masala // Chicken, zucchini, eggplant, roasted tomatoes, garam masala curry

Duck Confit // sous vide duck thighs, herbes de Provence, orange reduction

Fajita // grilled chicken, Mexican seasoning over bed of fajita peppers and onions

Piccata // grilled chicken breast, lemon zest sauce, spinach and artichokes

Shrimp Diabla // sauteed shrimps, grilled peppers and onions in red tomato sauce

Bacalao // Caribbean style saltfish stew in a roasted tomato choka, potatoes and carrots

Alla Vongole // fresh mussels and clams in garlic wine sauce, shallots and cherry tomatoes

Paella // classic Spanish rice, squid, octopus, mussels, clams, shrimp and langostinos

Assorted mini shooters // tiramisu, tres leches, strawberry cheesecake and key lime pie

Antipasto // Bruschetta di ricotta, prosciutto, pistachio and balsamic

Antipasto // Caprese salad skewers, cherry tomato's, mozzarella pearls and fresh basil

Piedmont, Italy - Paired with Arneis grapes, lemon, fresh flowers, medium-bodied

Primi piatti // Lamb ragu parpadelle, granna padano, pesto and fresh burrata

Primi piatti // Sauteed garlic shrimps, aglio e olio pasta, cherry tomato's and basil

Primi piatti // Vegetarian zucchini pasta alla Nerano, Parmigiano e Pecorino

Primi piatti // Spinach Raviolis alla puttanesca, tomatoes, olives, capers

Primi piatti // Vongole, fresh mussels and clams in garlic wine sauce, shallots and cherry tomatoes

Venezia, Italy- Pinot Grigio with crisp apple and pear flavors are highlighted by a light creaminess in this dry yet flavorful wine

Secondi piatti // Roasted rack of lamb, rosemary, zucchini and grilled veggies

Secondi piatti // Sicilian classic cod alla puttanesca, tomatoes, olives and capers

Secondi piatti // grilled chicken piccata, lemon zest sauce, spinach and artichokes

Secondi piatti // Center cut tenderloin, gorgonzola, spinach dip, potato soufflé and broccolini

Sicily, Italy - Appassimento Nero D'Avola, classic dark cherry and raspberry fruits with a soft bite of pepper

Tiramisu // Savoiardi dipped in coffee, Mascarpone, brandy, cocoa

Cannoli // Mascarpone, chocolate chips, hazelnut ice cream and hazelnut tuile

Loire, France // Touraine sauvignon blanc with rich, ripe citrus aromas and flavors

Baked Camembert fondue, roasted figs, walnuts and French baguette

French onion soup // caramelized onions, demi glass, herbs de Provence, country bread, gruyere cheese

Lobster Bisque // Florida's east coast spiny lobster, mirepoix, half & half

Duck Confit // sous vide, herbes de Provence, orange reduction with sautéed pumpkin flowers

Rhone, France // Grenache based with rich cherry, spice and berry notes

Coquilles Saint-Jacques // sautéed scallops, gruyere cheese béchamel, panko

Crepe // chicken, champignons, béchamel, grated with gruyere

Ratatouille // eggplant, zucchini, squash, tomato, basil

Fondue // Gruyere, Emmental and Raclette melted cheese, Sauvignon Blanc, baguettes

Chateaubriand // grilled prime tenderloin with duxelles de champignons and potato souffle au gratin

Left bank Bordeaux, France // with powerful tannins this cabernet sauvignon opens with notes of mint and spices, and hints of black fruit berry aromas

Lobster Thermidor // garlic butter, béchamel, Cognac, grated cheese

Gordon Blue // glazed ham and gruyere cheese, chicken with dauphinoise au gratin

Scallops Provençal // Sauvignon Blanc, black garlic butter, mint, green pea puree,

Vanilla crème brûlée, flambe, Cognac VSOP

Sauternes, France // dessert wine lush and balanced with lemon confit, apricot and passion fruit aromas and bright floral accents

Beet Hummus // chickpeas, tahini, beet, extra virgin olive oil and pita bread

Baked brie // soft creamy baked brie, figs, caramelized pecans, crackers and waffle dippers

Mezze board // classic hummus, pita, tzatziki, cucumber, carrots, mix olives, dried apricots and crackers

Cheese board // Cheddar & Fontina, Prosciutto & Genoa, green grapes, crackers, dried fruits and nuts

Bruschetta's // cherry tomato, roasted garlic, pistachio, basil and balsamic reduction

Moussaka // Minced lamb meat, roasted eggplants and pine nuts, bechamel and pomodoro

Octopus // grilled, paprika, fresh herbs and lemon juice vinaigrette

Greek Salad // Feta cheese, cherry tomatoes, kalamata olives, cucumbers, onions and balsamic vinagrette

Ratatouille // zucchini, eggplant, squash and tomato's, thymes and basil

Branzino // baked fish, cherry tomato's, kalamata, lemons and capers with a potato soufflé au gratin

Chicken // Greek lemon chicken tights, roasted garlic, fresh oregano with baby potato medley and roasted veggies

Paella // classic Spanish rice, squid, octopus, mussels, clams, shrimp and langostinos

Lamb Chops // pistachio crust, chimichurri, black garlic pearl Couscous, roasted cherry tomato's, green pea puree

Dairy free cheezecake, mint and wild berries over blackberry reduction

Dairy free sweet corn and coconut milk panna cotta with a chocolate fondant

Cannoli // Mascarpone, chocolate chips, hazelnut ice cream and hazelnut tuile

Vanilla crème brûlée, flambe, Cognac VSOP

Esquite callejero // grilled corn, epazote, mayo, cotija cheese and tajin

Tequila blanco 100% agave, medium body with citrus and fruity notes

Tacos de Cochinita Pibil // Yucatan style pulled pork, achiote, orange, pickled onions and xnipec habanero sauce

Tequila reposado 100% de agave, with notes of buttery caramel, mild spices and a touch of smokiness

Mole Oaxaqueño // Chicken thigh in red Oaxacan style mole sauce with cacao, chiles, spices, sesame seeds and Mexican crema, yellow rice and ripe plantain

Tequila añejo 100% blue agave, with nutty notes, toffee and peppery spice

Chocolate soufflé and hazelnut ice cream

The award winning pinnacle of all: artisanal tequila extra añejo