27 26 Lunch Cold Buffets EXTR AOR DINAIR E 75 Chilled Gazpacho, avocado Chantilly Mesclun greens, heirloom tomatoes, hot house cucumbers, artichokes, feta, balsamic vinaigrette, Florida citrus vinaigrette Roasted Mediterranean vegetable salad Penne pasta, roasted garlic, tomato, basil House made garlic Parmesan potato chips Assorted Gourmet Sandwiches to Include Chicken salad, almonds, whole wheat wrap Shrimp salad, mini brioche bun Boar’s Head roast beef, Brie, horseradish crema, ciabatta bread Grilled vegetables, portobello mushrooms, olive-rosemary roll Petite Pastries to Include House-made cookies Vanilla cheesecake Chocolate tart BOAR DWALK 75 Broccoli and aged cheddar soup Focaccia croutons Romaine hearts and radicchio, grilled zucchini, baby heirloom tomatoes, roasted Zellwood corn, artichoke hearts, red wine vinaigrette, ranch dressing Bay shrimp salad, hearts of palm, chervil Roasted vegetable salad, lemon vinaigrette Assorted Gourmet Sandwiches to Include Herb-roasted strip loin of beef, basil mayonnaise, rustic baguette Jamaican-style chicken breast, mango salsa, sun-dried tomato tortilla Traditional tuna salad, provolone, whole wheat wrap Boar’s Head turkey breast, Havarti, multigrain bread Petite Pastries to Include Mini strawberry tarts Marble cheesecake Carrot cake A l l lu nch 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. 1.5 hou r se rv ic e. m i n i m u m of 25 gu e st s. *A chef attendant is required, $225 per attendant.
