We do a banquet style selection for our coursed dinners, so one choice for your group from each of the sections on our menu. Appetizer, soup OR salad ( four course) or soup AND salad (five course), entree, and dessert.
"a small dish of food or drink taken before a meal to stimulate one's appetite"
Shishito-Peach Chutney, Crispy Pancetta, Bourbon Balsamic glaze
(This item available to 30a clients only due to product availability.)
Jerk Seasoned Jumbo Gulf Shrimp, Georgia Peanuts, Peach Sweet Chili Sauce, Cilantro
Beef Chuck, Sweet Ginger Soy, Red Cabbage, Cilantro Sweet & Sour Sauce
Fresh Jumbo Lump Crab, Creole Tartar Sauce, Smoked Tomato Vinaigrette
Gulf Coast Blue Mussels, garlic, tomatoes, white wine, butter, basil
Pecan Waffles, Crispy Fried Chicken Breast, Rum-Infused Raspberry glaze, Genuine Maple Syrup
"a liquid dish, typically made by boiling meat, fish, or vegetables in stock or water"
Blue Crab, Onions & Celery, Roasted Corn, Crab Broth, Heavy Cream
Smoked Tomatoes, Marinated Artichoke Hearts, Chicken Broth, Basil Mascarpone
Caramelized Sweet Onions, Notes Of Bourbon And Sherry, French Crouton, Broiled Smoked Provolone
"a cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar"
Baby Arugula, wine-poached pear, Roquefort Bleu Cheese, Pickled Radish, Roasted Pistachios
Organic Field Greens, Organic Mandarins, Mango, Avocado, Pickled Red Onion, Coconut Cashews, Goat Cheese, Honey-Citrus Vinaigrette
Classic Caesar Dressing, Romaine Hearts, Pecorino Romano, Kalamata Olives, Roasted Red Bell Peppers
Chef Selected Heirloom Tomatoes, Hawaiian Black Lava Salt, Shaved Pecorino Romano, Basil Vinaigrette, Truffle Burrata, Coarse Pepper
"the main course of a meal"
Maple Leaf Farms Duck Breast, Madeira Berry Glaze, Vanilla Cauliflower Puree, charred brussels, Crispy Pancetta
Sashimi Grade Gulf Tuna, Pistachio Crust, Chili Seasame Bok Choy, Coconut Jasmine Rice, Toasted Seasame Seeds, Pickled Ginger Vinaigrette, Wasabi
Gulf's Freshest Grouper, Roasted Baby Purple Potatoes, Smoked Tomato Choron , Prosciutto-Wrapped Asparagus
Handcut By Chef On Site, Sweet Parsnip Puree, Seasonal Vegetable, Pinot Noir Demi Glace
Pan Roasted Gulf Snapper, Pomegranate Tarragon Beurre Blanc, Almond Feta Couscous, Spice Roasted Baby Rainbow Carrots
Bone in Free Range Chicken, Wild Mushroom Risotto, Roasted Broccolini
"the sweet course eaten at the end of a meal"
Hand Crushed Graham Crackers, Lime Curd, Sweet & Salty Strawberries
Rum Spice Cake, Real Vanilla Bean Ice Cream, Bananas, Rum, Cinnamon
Kahlua Sea Salt Caramel Sauce, Real Vanilla Bean Ice Cream
Light and Fluffy, Vanilla, Cinnamon, Bourbon Butter Caramel
CONTEMPORARY PRIVATE DINING