Group Menus

“Hors D'oeuvres”

Per-Person Selections

These options are ordered on a per-person basis from the chilled appetizers and hot appetizers listed below. Choose three hot and three cold Hors D'oeuvres for $26 per person.

Chilled Appetizer Selections

-Plum tomato & mozzarella bruchetta with fresh basil
-Goat cheese and roasted red pepper crostinis
-Guacamole & Salsa with blue corn chips
-Crab mousse with assorted flat breads
-Curried chicken salad in phyllo cups
-Smoked salmon mousse on cucumber chips
-Prosciutto wrapped asparagus
-Prosciutto wrapped melon in season
-Endive with gorgonzola mousse & candied pecans
-Smoked chicken and horseradish pinwheels

Hot Appetizer Selections

-Smoked duck wonton with spicy mango dipping sauce
-Beggars purse: Szechwan beef in wonton wrappers
-Spanikopita: Spinach and feta phyllo triangles
-Marinated chicken skewers with Thai peanut sauce
-Baked brie in puff pastry
-Vegetarian spring rolls with teriyaki dipping sauce
-Crab stuffed mushrooms
-Roasted pepper & Gouda quesadillas
-Grilled chicken & pepper jack quesadillas
-Roast pork spring rolls with jalapeño chutney
-Teriyaki beef skewers
-Mini Pork Empanadas
-Mini Wild Mushroom Empanadas

Per-Piece Selections

These specialty hors d ’ouevres will bring your event to an even higher level of distinction. Selections are priced individually on a per-piece basis.

-Key Lime Tarts
Jumbo Key West shrimp cocktail served with 4 different sauces
-Mini crab cakes
-Lump crabmeat and endive leaves
-Seared tuna with wakame salad and wasabi
-Coconut shrimp with curry dipping sauce
- Grilled shrimp and Chorizo Skewers
-Tuna maki with citrus ponzu
-Cold water oysters with mignonette
-Oyster Rockefeller
-Clams casino
-Smoked Beef Tenderloin
-Scallops Wrapped in Pancetta

Per-Platter Selections

Platters are easy to order and perfect for any event's budget. Platters are custom made and accommodate a minimum order of 20 people per platter. Most platters are priced per-person; some are priced per-platter.

Seasonal Fruit and Cheese Platter
five different cheeses, fresh seasonal fruits,
crustinis and flatbreads
$10.00 per person

Seasonal Vegetable Crudités
served with blue cheese, southwestern ranch,
cucumber dill & creamy vidalia onion dip
$6 per person

Mediterranean Platter
roasted red pepper hummus, garlic hummus, black bean dip, olives, figs,
goat cheese, feta cheese marinated artichokes and tomatoes,
served with assorted breads and flat bread
$10.50 per person

Antipasto Platter
smoked ham, genoa salami, capicolla, roast beef; provolone,
mozzarella marinated olives, roasted red peppers,
marinated portobella and button mushrooms
with assorted breads and flat breads
$9.50 per person

Chilled Seafood Station
lobster & shrimp cocktail, oysters, little necks, conch ceviche, smoked salmon dip,
chilled calamari rings with key lime mustard, cocktail and chipotle sauces
$ market price per person

Stone Crab Claws (seasonal)
cracked and served with key lime mustard
$ market price per pound

Spinach, Crab & Artichoke Dip
$60 (dish serves approximately 25 people)

Assorted Deli Meats & Cheeses
served with assorted rolls and breads
$9.00 per person

Sliced Beef Tenderloin Sandwiches
Filet Mignon roasted and sliced to perfection
served with horseradish sauce
$ market price per person

“The Palms”

“The Palms ” menu is $40 per person

First Course
Key West Conch Chowder
delicious red chowder with diced conch, potatoes & carrots

Roof Top House Salad
mixed field greens with tomato, onions & balsamic vinaigrette

Second Course

Roast Pork Island Style
with black beans, yellow rice & sweet plantains

Pasta Basilico with Chicken
fresh tomatoes, basil, garlic & extra virgin olive oil

Pan Roasted Snapper
with shrimp gravy & garlic mashed potatoes

Dessert
Key Lime Tart

Mango Sorbet

“The Islands”

“The Islands ” menu is $50 per person

First Course
Key West Conch Chowder
delicious red chowder with diced conch, potatoes & carrots

Hearts of Romaine
crispy parmesan bowl with classic caesar dressing

Roof Top House Salad
mixed field greens with tomato, onion and balsamic vinaigrette

Second Course

Grilled All Natural Chicken
with mango ponzu glaze & sesame scallion cous cous

Roast Pork Island Style
with black beans, yellow rice & sweet plantains

Pasta Basilico with Chicken or Shrimp
fresh tomatoes, basil, garlic & extra virgin olive oil

Pan Roasted Snapper
with shrimp gravy & garlic mashed potatoes

Dessert
Key Lime Tart

Mango Sorbet

“The Tropics”

“The Tropics” menu is $60 per person

First Course
Key West Conch Chowder
delicious red chowder with diced conch, potatoes & carrots

Hearts of Romaine
crispy parmesan bowl with classic caesar dressing

Roof Top Sunset Salad
mixed field greens with fresh mango, candied pecans,
gorgonzola cheese and balsamic vinaigrette

Second Course
Local Snapper
with shrimp gravy & garlic mashed potatoes

Grilled All Natural Chicken
with mango ponzu glaze & sesame scallion cous cous

Grilled Pork Tenderloin
chipotle glazed with a black bean & corn salsa, cumin lime mash

Pasta Basilico with Chicken or Shrimp
fresh tomatoes, basil, garlic & extra virgin olive oil

Dessert
Key Lime Tart

Mango Sorbet

Brownie Sundae

“Hibiscus”

The “Hibiscus” menu is $70 per person

First Course
Key West Conch Chowder
delicious red chowder with diced conch, potatoes & carrots

Tomato Basil Bisque
with blue crab gremolata

Second Course
Hearts of Romaine
crispy parmesan bowl with classic caesar dressing

Roof Top Sunset Salad
mixed field greens with fresh mango, candied pecans,
gorgonzola cheese and balsamic vinaigrette

Third Course

Pan Roasted Snapper
with shrimp gravy & garlic mashed potatoes

Pork Tenderloin
chipotle glazed with a black bean & corn salsa, cumin lime mash

Really Big Shrimp
with risotto carbonara & white truffle oil drizzle

6 oz Grilled Petit Filet
with walnut gorgonzola mash, arugula & tomato vinaigrette

Dessert
Key Lime Tart

Mango Sorbet

Brownie Sundae

“Master Chef”

The “Master Chef” menu $80 per person

First Course
Lobster & Gnocchi
with wild mushrooms, swiss chard & black truffle cream

Island Shrimp and Crab Cake
with citrus beurre blanc & tomato oil

Prime Beef Carpaccio
with goat's milk feta, micro arugula, truffle oil & Himalayan sea salt

Second Course
Tomato Basil Bisque
with blue crab gremolata

Roof Top Sunset Salad
mixed field greens with fresh mango, candied pecans,
gorgonzola cheese and balsamic vinaigrette

Third Course
Mahi & Jumbo Shrimp
sauteed, over udon noodles, with mushroom broth, edamame & tomato relish

Fresh Florida Lobster Tail
pan roasted and served with fingerling potatoes,
leek fondue & caviar butter

Flame Grilled 6 oz Prime Filet Mignon
with walnut gorgonzola mash, arugula & tomato vinaigrette

Grilled All Natural Chicken
with mango ponzu glaze & sesame scallion cous cous

Domestic Rack of Lamb
with parmesan potato gratin, dijon glaze, and caper-chive relish

Dessert
Key Lime Tart

Mango Sorbet

Brownie Sundae

“Surf & Turf”

The “Surf & Turf” menu is $90 per person

First Course
Tomato Basil Bisque
with blue crab gremolata

Hearts of Romaine
crispy parmesan bowl with classic caesar dressing

Roof Top Sunset Salad
mixed field greens with fresh mango, candied pecans, gorgonzola cheese
and balsamic vinaigrette

Second Course
Surf & Turf
8oz Prime Filet Mignon and 8oz Broiled Florida Lobster Tail
with garlic mashed potatoes and vegetables
*substitute shrimp for lobster for an $80 menu

Dessert
Key Lime Tart

Mango Sorbet

Brownie Sundae