Chef David Taylor

Spring mix // mesclun salad, arugula, goat cheese croquettes, caramelized pecans, beet chips, tangy vinaigrette dressing

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

Ajiaco // Colombian chicken broth. potatoes, arracacha, guascas, yellow corn

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

Provoleta // Argentinian fried cheese, chorizo, artisan bread, microgreens

Empanada Argentina // ground beef and chorizo, caramelized onions, raisin, olives, piquillo

Bife de Lomo Argentino // Sous vide, center cut, prime tenderloin, Malbec reduction, au gratin potatoes, black garlic spinach dip

Pollo al hongo // pan seared, farm raised chicken breast, Portobello & Malbec sauce, au gratin potatoes, black garlic spinach dip

Moqueca // Brazilian style stew fish, coconut sauce, dende, sweet peppers, platain chips, white rice

Chivo Guisado // stew goat, Rhum, Dominican seasoning, tostones, moro de guandules

Ropa Vieja // Cuban style shredded beef, grilled onions and peppers, congri, maduros y yuca frita

Souffle // warm chocolate, hazelnut ice cream, pistachio tuile

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

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

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

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

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

Pork Sliders // brioche, sous vide pulled pork carnitas, sweet poppyseed, purple cabbage

Ropa Vieja Cupcake // Caribbean style shredded beef, bell peppers and onions, creole sauce, plantain cupcake

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

Surf & Turf // Sous Vide, prime black angus tenderloin, pan seared scallops in wine garlic butter, parmesan risotto, sautéed spinach

Panna Cotta // sweet corn, coconut milk, strawberry and mango reduction

Souffle // warm chocolate, hazelnut ice cream, pistachio tuile

Cheesecake // lemon zest, mint, wild berries, blackberry reduction

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

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

Potato soufflé // baked scallop potatoes, cream, four cheese blend

Green bean casserole // mushroom cream sauce, crispy onions

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

Rainbow carrots // black garlic salt, parmesan, roasted

Mac & Cheese // home made, crunchy panko parmesan crust

Potatoes // roasted potatoes medley, evoo, butter, fresh herbs

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

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

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

Frenched Pork Ribs // panko herbs crust, Southern seasoning, natural gravy

Cornish Hen // oven roasted, Chardonnay, lemons and garden herbs marinated

Dried fruit, berries and banana bread

Cheesecake // lemon zest, mint, wild berries, blackberry reduction

Souffle // warm chocolate, hazelnut ice cream, pistachio tuile

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

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

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

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

Caprese Salad // tomato, mozzarella, fresh basil, arugula, balsamic vinaigrette

Bruschetta // di burrata, cherry tomato's, evoo, fresh basil, pistachio, balsamic reduction

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

Scampi // garlic butter shrimp, pasta nero di seppia, black garlic, roasted cherry tomato

Vegan Pasta // Zucchini pasta alla Nerano, evoo, black garlic salt, Parmigiano e Pecorino

Raviolis // ricotta and spinach, puttanesca, kalamata, tomatoes, olives, capers, fresh basil

Arancini // risotto croquette, beef ragu, Fontina, golden crisp, vodka sauce, fresh parmesan

Paradelle // Lamb ragu, fresh burrata, pesto, Grana Padano, microgreens

Lasagna // GF pasta, Bolognese, pomodoro, ricotta & spinach, Parmesan cheese, fresh basil

Venetian Scallops // Capesante alla veneziana, sea scallops, evoo, garlic, lemon, fresh parsley

Picatta // pan seared chicken, lemon zest sauce, spinach and artichokes over pasta

Frutti di mare // Seafood pasta from the coast of Amalfi, shrimps, squid, mussels, octopus over black ink calamari's pasta with white truffle oil

Lamb Chops // pistachio crust, black garlic, roasted cherry tomato's, spinach, over Parmesan risotto

Local Grouper // al papillote, cherry tomato's, kalamata, lemons and capers, broccolini souffle, pasta nero di seppia

Tenderloin // Center cut, gorgonzola cream sauce, spinach dip, mushrooms and broccolini soufflé au gratin

Risotto // wild mushroom's, porcini, black truffle, veggie stock, Brunello di Montalcino reduction

Chicken Marsala // dry Marsala creamy wine sauce, baby bella mushrooms, Parmesan risotto

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

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

Panna Cotta // Dairy free sweet corn, coconut milk, strawberry and mango reduction

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

Baked Camembert fondue, roasted figs, walnuts and French baguette

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

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

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

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

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

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

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

Escargots // Helix snails, garlic butter. lemon, parsley, French baguette

Foie Grass // bruschetta, seared foie grass, caramelized pear, grape confiture, Roquefort, blackberry

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

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, mushrooms and truffle risotto

Beef Bourguignon // Black Angus ribeye, Burgundy, rainbow carrots, tipsy onions, baby bella, French Baguette

Chateaubriand // sous vide prime tenderloin, duxelles de champignons, potato souffle au gratin, au jus

Mignon Au Poivre // pepper crusted tenderloin, petite potatoes, green peppercorn cream sauce

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

Vanilla crème brûlée, flambe, Cognac VSOP

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

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

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

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

Raviolis // ricotta and spinach raviolis alla puttanesca, tomatoes, olives, capers

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

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

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

Arancini // risotto croquette, beef ragu, golden crisp, vodka sauce, fresh parmesan

Scampi // garlic butter shrimp, pasta nero di seppia, black garlic, roasted cherry tomato

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

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

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

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

Piccata // grilled chicken breast, lemon zest sauce, spinach and artichokes over fresh pasta and broccolini

Chateaubriand // sous vide tenderloin with duxelles de champignons and potato souffle au gratin, broccolini

Scallops Provençal // Sauvignon Blanc, black garlic butter, mint, green pea puree, mushrooms and truffle risotto

Local Grouper // baked fish, cherry tomato's, kalamata, lemons and capers with a potato souffle and brocolinni

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

Crème Brûlée // vanilla, flambe, Cognac VSOP

CheeZecake // Dairy free, mint and wild berries over blackberry reduction

Panna Cotta // Dairy free sweet corn, coconut milk, strawberry and mango reduction