35 34 SUNN Y DAY 78 Tuscan white bean soup Iceberg lettuce, tomato, cucumber, carrots, pickled red onions, bleu cheese dressing, balsamic vinaigrette Red Bliss potato salad, shitake mushrooms, chorizo, sweet peppers, citrus dressing Sliced red and yellow tomatoes, marinated artichokes, balsamic reduction Grilled citrus chicken breast, kalamata olive relish Seared swordfish, roasted red pepper romesco sauce Sun-dried tomato polenta Medley of seasonal vegetables, roasted sweet peppers Assorted breads and rolls Florida Key lime pie Miniature chocolate flourless cake White chocolate pecan PR A NZO DI POTER E 72 Heirloom tomato caprese, fresh mozzarella, four-year aged balsamic, micro basil Toasted fregola and braised Italian lentil salad, hot house cucumbers, shaved baby rainbow carrots, quick pickled red onion Preserved lemon and roasted elephant garlic chicken, charred fall squash, baby arugula, grilled focaccia panzanella, blood orange gastrique Garlic baked Italian breadsticks Choice of one of the following: Chocolate mousse torta Classic Tiramisu Lemon cheesecake Enhancements: Jumbo Lump Blue Crab and Maine Lobster Salad (Replaces Tomato Caprese) 24 Cape Canaveral Shrimp Scampi, Baby Sweet Peppers, Ricotta Cavatelli (Replaces Italian Lentil Salad) 17 Grilled Atlantic Swordfish, Coconut-Scented Arborio Risotto, Spicy Pineapple Vinaigrette (Replaces Garlic Chicken) 18 Herb-Rubbed Flank Steak, Italian Salsa Verde (Replaces Garlic Chicken) 20 Calabrian Pepper Marinated Tofu (Replaces Garlic Chicken) 9 *A chef attendant is required, $225 per attendant. Lunch Drop and Go se rv e d i n A c om pA rt m e n tA l pl At e A n d i nclu de s 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 hou r se rv ic e. m A x i m u m of 200 gu e st s
