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 Bruschetta
with fresh basil, goat cheese, and roasted red pepper crustinis
Goat Cheese
with 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)
Scottish Smoked Salmon
with traditional garnish

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

Baked Brie in Puff Pastry

Marinated Chicken Skewers
with Thai Peanut Sauce

Vegetarian Spring Rolls
with Teriyaki Dipping Sauce

Crab Stuffed Mushrooms

Roasted Pepper & Gouda Quesadilla

Grilled Chicken & Pepper Jack Quesadilla

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.

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

Chilled Grilled Shrimp
with kaffir lime sauce

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 Pie

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

Ashley Farms Chicken
roasted free range chicken with sweet corn cream sauce
& mushroom goat cheese bread pudding

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 Pie

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

Ashley Farms Chicken
roasted free range chicken
with sweet corn cream & mushroom goat cheese bread pudding

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 Pie

Mango Sorbet

Chocolate Torte

“Hibiscus”

The “Hibiscus” menu is $70 per person

First Course
Blue Crab Bisque
silky smooth with jumbo lump blue crab

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

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 potatoes salardaise & black truffle vinaigrette

Dessert
Key Lime Pie

Mango Sorbet

Chocolate Torte

“Master Chef”

The “Master Chef” menu $80 per person

First Course
Lobster & Gnocchi
with wild mushrooms, swiss chard & sherry 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
Blue Crab Bisque
creamy and smooth, topped with jumbo lump crab

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

Third Course
Mahi & Jumbo Shrimp
blackened, with avocado salsa, bamboo rice
& mango-coconut curry butter

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

Flame Grilled 6 oz Prime Filet Mignon
with potatoes salardaise and black truffle vinaigrette

Ashley Farms Chicken
with sweet corn, cream & mushroom goat cheese bread pudding

Domestic Rack of Lamb
with cranberry cabernet sauce and brie mashed potatoes

Dessert
Key Lime Pie

Mango Sorbet

Chocolate Torte

“Surf & Turf”

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

First Course
Blue Crab Bisque

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 Pie

Mango Sorbet

Chocolate Torte