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 chicken thighs, 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 +41 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
