57 56 Dinner Buffets *A chef attendant is required, $225 per attendant. A l l di n n e r bu f f et s i nclu de f r e sh ly br e w e d c of f e e, de c A f f e i n At e d c of f e e, g ou r m et t e A s A n d ic e d t e A. 2 hou r se rv ic e. SALUTE TO A MER ICA* 160 New England clam chowder Florida-grown baby mixed greens, Plant City grape tomatoes, cucumbers, feta, artichoke hearts, croutons, ranch dressing, balsamic vinaigrette Sliced vine-ripened tomatoes, mozzarella, caramelized shallot and black pepper vinaigrette Charred asparagus, roasted red peppers, quinoa, crumbled goat cheese, champagne vinaigrette *Carved blackened prime rib of beef, truffle mashed potatoes, béarnaise sauce, soft rolls Rotisserie rosemary-garlic 8 cut chicken red wine demi-glace Steamed clams and mussels, tomato basil garlic broth, sourdough crostini Jerk local Mahi-Mahi, mango papaya salsa Cuban black beans and rice Seasonal local vegetables, herb and garlic olive oil Vanilla crème brûlée Old-fashioned chocolate cake Traditional cheesecakee CHA NCE TO ENHA NCE Sushi Display +45 Tuna and salmon sashimi, assorted sushi rolls including: California, barbecued eel, spicy tuna, vegetable, wasabi, pickled ginger, gluten-free soy sauce (Based on 3 pieces per person) Hand Scooped Gelato Station* +25 Vanilla, chocolate, strawberry Sprinkles, Oreos, cherries, chocolate and caramel sauce
