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Dinner Buffet Enhancements

Minimum 40 Guests
Chef Attendant Required for Every 50 Guests at $160 per Chef
Where Indicated.

Vegan: V | Vegetarian: VG | Nut Free: NF | Gluten Free: GF | Dairy Free: DF | Contains Dairy: D

Vegetarian (VEG) | Vegan (V) | Gluten-Free (GF) | Dairy-Free (DF) | Nut-Free (NF) | Contains Nuts (N) | Contains Dairy (D) | Kosher (K) | Halal (H)

18

Seasonal Vegetable Crudité & Spreads

Chickpea Hummus, Ranch Dressing, Black Olive Tapenade

Freshly Baked Breads & Crackers

28

Based on 4 Pieces per Person

Assorted Sushi, Nigiri & Sashimi Rolls

Soy Sauce, Wasabi & Pickled Ginger

Chef Required

22

Crisp Hearts of Baby Romaine Lettuce

Classic Caesar Dressing

Garlic Focaccia Croutons, Shaved Parmesan Cheese

Grilled Chicken Breasts, Crispy Bacon

Poached Chilled Shrimp

Chef Required

34

Oysters Shucked to Order

Chilled Jumbo Shrimp & Stone Crab Claws

Clams on the Half Shell, Steamed Mussels

Cocktail Sauce, Remoulade, Marie Rose Sauce, Tabasco, Fresh Lemon

Chef Required

20

Selection of International Cheeses

Crackers, Grapes & Condiments

 

22

Bermuda Daily Catch

Jalapeno, Grapefruit Dressing, Coconut Dressing

Red Onion, Coriander, Onion, Lime Wedges & Guacamole

Corn Tortilla Chips

Chef Required

22

Tuna & Salmon

Steamed Sticky White Rice, Seaweed Salad, Kale, Edamame

Red Onion, Pickled Cucumber, Shredded Carrots, Jalapeno & Radishes

Soy Ginger Dressing

25

Grilled Mahi Mahi

Chicken Al Pastor

Corn & Four Tortillas, Guacamole, Pickled Cabbage, Cilantro, Pico de Gallo, Black Bean Salsa, Limes

Enhance With

Grilled Flank Steak $8

Suadero of Pork Butt $7

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