29 28 NEAPOLITA N 75 Classic black bean soup Mixed field greens, mixed olives, tomato, cucumber, bleu cheese, champagne vinaigrette, balsamic dressing Neopolitan potato salad Classic Greek salad, cucumbers, tomato, feta, red onions Boar’s Head sliced deli display Oven Gold turkey breast, Black Forest ham, roast beef, roasted chicken breast Sliced cheddar, Swiss, provolone cheese Leaf lettuce, tomato, pickled red onions, kosher dill pickles Walnut pesto spread, garlic mayonnaise, grain mustard, dijon mustard Assorted sliced breads and brioche buns Chef’s choice of assorted Italian and French pastries Lunch Hot Buffets 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. SOUTH FLOR IDA BAR BECUE 78 Yukon potato soup, smoked bacon, green onions Ocala grown baby mixed greens, plant city grape tomatoes, cucumber, carrots, feta, balsamic vinaigrette, ranch dressing Penne pasta and goat cheese salad Mango barbecue grilled chicken breast Blackened seafood skewer, Cajun remoulade sauce Charred petite New York strip, red wine jus Black beans and rice Jerk spiced vegetable medley Skillet baked sweet cornbread Chocolate cake Chocolate peanut butter pie Key lime pie Enhancements: Herb Grilled Skirt Steak, Salsa Verde 14 BBQ Jumbo Shrimp, Jalapeño Polenta 15 *A chef attendant is required, $225 per attendant.
