31 30 TASTE OF THE SOUTH 79 Shrimp and chicken gumbo Chopped baby romaine and red endive, tomatoes, cucumbers, smoked bacon, cage-free hard-cooked eggs, green goddess dressing, ranch dressing Wild mushroom salad, oven roasted tomatoes, farro, goat cheese, champagne herb vinaigrette Southern potato salad, hard-cooked eggs, celery, sweet onions, pickle, dijonnaise dressing Florida Gulf grouper, turmeric creamed corn Rotisserie chicken Braised barbecue beef short ribs, quick pickled cherry peppers Smoked Yukon Gold mashed potatoes, bleu cheese Medley of vegetables in herb olive broth Southern-style biscuits, individual butter Red velvet cake Mississippi mud pie Apple pie shooters Enhancements Florida Gulf Grouper, Preserved Lemon Picatta Sauce 16 Stuffed Joyce Farms Chicken, Ricotta and Roasted Tomato 14 NAPOLI 78 Roasted tomato soup, shaved Parmesan Classic Caesar salad Chopped romaine hearts Focaccia garlic croutons, Parmesan, Caesar dressing Grilled eggplant, peppers and mozzarella Orzo pasta, diced tomato and fennel salad, caramelized garlic dressing Chicken piccata, caper-lemon sauce, oven-dried tomatoes Pork and beef Italian meatballs, heirloom tomato honey, pecorino cheese Grilled swordfish puttanesca, oregano salmoriglio Mushroom ravioli, roasted tomato, garlic cream Seasonal vegetables Assorted breads and rolls Cannoli Vanilla bean buttermilk panna cotta, fresh strawberries Tiramisu *A chef attendant is required, $225 per attendant.
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PBH-Banquet-Menu-2025
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