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Wedding Celebrations
MENU SUGGESTION
Final Price per plate does not include sales tax or gratuity.
Gratuity is 18% or $100.00 per server whichever is greater.
Sit down functions require 1 server per 15 guests, and
Buffet style functions require 1 server per 25 guests.
In the event that a cash bar is employed with the function,
a bartender will be required at $100.00 per licensed period.
Final guest count must be submitted within 14 days before
the event whereas your credit card will be charged for
the balance of the event. After that every date, additional
guests will be charged per plate plus 25% plus sales tax
and gratuity. The Jewel of the Sea requires a $18.00 minimum
on reception food, and a $800.00 minimum on all wedding
parties greater less than 15 guests.
REHEARSAL DINNER OPTION A
Tropical House Salad
Served with choice of Ranch, Blue Cheese or our House Key
Lime Aioli dressing
Sample Appetizers Plate
Conch Fritters Served Family Style
ENTREE' SELECTIONS
Ten oz Prime Rib or New York Strip (SELECT
ONE)
Black Angus Select Cuts with sautéed
mushrooms
OR Herb Crusted Tilapia
Farm raised Tilapia with Lemon pepper pan seared in shallot
butter
Ice tea or coffee
Childs plate less than 12 years of age
Chicken Fingers or Coconut Shrimp
Side dishes: Yellow rice and Vegetable Dejour.
Key Lime Pie for Dessert & Coffee
$35.00 per plate
REHEARSAL DINNER OPTION B
Garden House Salad
Garden
Spring Mix with tender with vine rips cherry tomatoes, feta
cheese, walnuts, & almonds.
Your choice of Ranch, Blue Cheese or, Key Lime Aioli dressing
Appetizers
Italian Chicken Spirals
Boneless Chicken, sliced prosciutto,
cream cheese rolled and sectioned in circles
ENTREE' SELECTIONS
Chicken AuPorto
Sautéed and simmered with Port wine
and dried cherries
OR
Herb Crusted Tilapia
Tilapia spiced with Lemon pepper, then pan seared in shallot
butter
Side dishes: Vegetable Dejour.
Childs plate less than 12 years of age
Chicken Fingers or Coconut Shrimp
Key Lime Pie for Dessert & Coffee
$30.00 per plate
REHEARSAL DINNER OPTION C
Coastal Menu
OLD GRANDPA WILLIAM’S BLUE BOAT
LOW COUNTRY BOIL
This menu is designed for the Intracoastal outdoor lover.
Your guests will enjoy the low country boil while wondering
up and down the 650’ dock.
TROPIC-COLE
Palatka local cabbage, granny apples, raisins, chunks of
pineapple blended together in a key lime aioli.
POTATOES SALAD
Red quarter cubed Potatoes with basil, onion, splash of
key lime juice, diced celery, chopped olives, and tossed
in light cream sauce.
JAMAICA’S YARD BIRD JERK STRIPS
Chicken marinated in spicy jerk sauce and slow cooked.
OPTION
NON SPICY
LOW COUNTRY BOIL
Grouper, Yellow Tail, Mahi Mahi, Lobster based, mussels,
oysters shrimp, yellow corn, Florida Vandalia onions, mushrooms,
celery Old Bay Spice boiled down served with black beans
and rice & CORN BREAD
KEY LIME PIE
$26.00 per plate
ADD $85.00 plus tax for
1 BUSHEL OF OYSTERS AT THE FIRE PIT
Roast & self serve with all the trimmings.
Wedding Reception Menu Suggestions
OPTION A
Nutty Blue Cheese Rolls
finely cut walnuts crumbled blue
cheese & grated parmesan
Veggies with Dips and Tropical Fruits
Crackers, breads, and an assortment of Gourmet cheeses
sliced and cubed
Black Eyed Pea Humus
Smoked Salmon
Italian Chicken Spirals
Boneless Chicken, sliced prosciutto, cream cheese rolled
and sectioned in circles
St. Augustine’s local shrimp served
with Mustard Cream Sauce
(peal them and eat them)
Four Layer Lasagna
Homemade tomato base, cottage cheese, mozzarella
cheese, spinach, diced onions, red and green peppers. Served
cold in uniform squares
Colorful Peppercorn Steam Boat Roast
Black Angus beef covered with festive peppercorn
pepper marinated in red wine, rosemary, and garlic and slowly
roasted.
$35.00 per plate
OPTION B
Floribbean Dinner Menu
House Salad
Caribbean Style Pasta
Sautéed shrimp, scallops,
and sausage in red pepper spicy jerk cream sauce served over
penne pasta.
Chicken in Red Pepper Spicy Jerk Cream Sauce served over
penne pasta
Veggies, Tropical Fruits & Cheeses
Tropical Fruits, vegetables, crackers, and an assortment
of diced cheeses.
$26.00 per plate
OPTION C
Veggies and Tropical Fruits
Crackers with an assortment of diced cheeses
Italian Chicken Spirals
Boneless Chicken, sliced prosciutto, cream cheese rolled
and sliced
Four Layer Lasagna
Homemade tomato base, Cottage cheese, mozzarella cheese,
spinach, diced onions, red and green peppers. Baked and served
cold in uniform squares
Spicy Sausage and Spinach Balls
Crab Spread Dip
Crab meat backed into a cream cheese with olives and
onions served with holiday crackers.
$18.00 per plate
BRUNCH OPTION D
Almond Encrusted Tilapia
A filet of Tilapia (mild white fish)
with toasted almonds topped with a slightly tart blueberry
sauce.
Fruit Tray
Shrimp bisque Crepes
Crepe stuffed with St.
Augustine’s diced local shrimp
dancing in a light bisque sauce.
Veggie Cheese Quiche
Quiche with diced onions, green, red, and yellow peppers.
Apple Pie Pancakes
Pancakes rolled & stuffed
with an apple pie filling.
Home Fries
Southern Scrabbled Eggs
Drinks
Kona coffee or Mango Tea.
$18.00 per plate
SAMPLE ALCOHOL BEVERAGE PACKAGE 100 GUESTS
FOR ALL THE PEOPLE ATTENDING THE WEDDING RECEPTION
$15.00 per guest minimum
The alcohol & beverage package includes but does
not exceed the following:
15.5 gallon keg of Bud Light
15.5 gallon keg of Michelob
1 case Rocar Champagne (.75 liter bottles & 12
bottles/case)
1 case of Chardonnay (Sycamore Lane) (1.5 liter bottles & 6
bottles/case)
1 case of Merlot Wine (Sycamore Lane) (1.5 liter bottles & 6
bottles/case)
Total Alcohol & Beverage Cost: $15 per head.
The Alcohol & Beverage Package also includes (at
no extra charge) all bottled water, tea and coffee.Alcohol
total cost will be added to food for total gratuity.
Alcohol & Beverage charge and 6% sales tax will
be applied to the Alcohol & Beverage charge. |
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