Chef Shannon Mayer

Coconut lime, chicken thighs: marinated in coconut milk, lime juice, garlic, and chili

Rum glazed pulled pork: slow roasted pork shoulder with a sweet island rum glaze

Smoked jerk, chicken wings: chard with spicy sweet jerk rub finished with pineapple glaze

Jicama Island, slaw: shaved, cabbage, mango, red pepper, and scallions

Chilled grilled corn and black bean salad with pickled red onion Lyme vinegar et

Watermelon, cucumber and feta salad served with fresh mint

Pineapple pasta salad served with jerk spice mayo

Mini sweet rolls or cornbread muffin

Grilled pineapple planks with brown sugar and sea salt

Banana pudding nachos

Salsa Trio with fresh chips: fire, roasted salsa, Roja, smoked salsa, Verde, and salsa Negro

Fresh made guacamole and plantain chips

Exotic fruit cups with Tajin

Mexican street corn salad

Jicama slaw: Latin inspired slaw perfect for topping your tacos

Chef created street tacos: made to order with select New York strip beef, chipotle, marinated chicken, or black, bean and sweet potatoes.

Tres Leche cake

Fresh churros with dipping sauce

Korean barbecue beef skewer

Chicken satay skewer

Thai basil, lettuce wraps

Lo mein and dumplings: : custom noodle bowls with seasoned vegetables and sauces alongside steamed and pan, fried pork and vegetable dumplings

Thai mango sticky rice

Assorted mochi ice cream

Fresh fruit cup

Charcuterie cup

Roast beef sandwich: Chef’s choice bread served with Boursin cheese spread and pickled red onion

Italian sandwich: Chef choice bread serve with roasted red pepper and fresh spinach. Provolone cheese is optional

Roasted turkey sandwich: Chef‘s choice bread served with cranberry aïoli. Sliced roasted sweet potatoes. Add arugula

Vegetarian: cold roasted vegetables pesto aïoli with avocado

Breakfast all day: French toast, ham, and Swiss cheese raspberry jam

Chop salad: locally sourced vegetables, assorted deli meats, and pickled vegetables

Chocolate chip cookie

Brownie

Strawberry shortcake

Pickled shrimp salad: citrus pickled Florida shrimp served in endive or butter, lettuce, boats topped with dill crème fraîche

Ceviche cups: local fresh fish, and cheeks cured and lemon and lime, served with fresh avocado, avocado, and plantain chips

Baked seafood casserole served with local sourdough crostinis

Custom charcuterie

Citrus berry salad

Sunset, seared redfish: black and red fish fillet served with citrus glaze over roasted corn and rice

Blackened shrimp and grits: butter, poached, and grilled shrimp served over stone, ground, roasted garlic grits topped with sautéed mushrooms and green onions

Fresh, local vegetable succotash: cherry, tomatoes, okra, grilled sweet corn, zucchini, tossed in a lemon time vinegar et

Grilled asparagus spears served with lemon aïoli and Parmesan cheese

Deconstructed Key lime Dessert

Pineapple upside down cake

Grilled peach shortcake

Tropical fruit served with with a coconut lime drizzle and fresh mint

Customizable, yogurt, bowls, with granola, fresh berries, hemp seeds, banana, and toasted coconut

Sourdough cinnamon roll

Savory French toast

Chef’s variety of pastries

Crab Benedict served with Keylime hollandaise over grilled sourdough

Smoked fish frittata: local smoked, whitefish mixed with farm fresh eggs, scallions, cherry tomatoes, and goat cheese

Island, veggie hash: sweet potato, plantain, red, bell pepper, black beans, grilled corn top with sunny side, egg, and a cilantro chimichurri

Shrimp and avocado toast: citrus, poached, shrimp with pink peppercorn, and watermelon radish