buffet favorites

the options are endless. get started by selecting one of our buffet favorites or completely create your own.  looking for a bit more inspiration? visit our chefs tables to kick things up a notch. 

 

traditional:

seared + sliced top round of beef: port wine demi glace.

grilled chicken paillard: baby arugula. toy box tomatoes. local goat cheese. 

cedar plank wild alaskan salmon: pommery mustard dill sauce. bees knees honey drizzle. 

roasted fingerling potatoes. 

grilled seasonal vegetables

[on the tables: hot + crusty breads with creamery butter] 

 

backyard barbecue:

bbq pulled pork: 6 hour smoke. 6 hour braise.

pit smoked brisket: mesquite wood. 8 hour smoke. dr. pepper bbq.

pickle brined fried chicken: double dredge. vinegar peppers.

house made slaw. 

purple potato salad. 

cornbread. 

 

local:

caribbean jerk florida mahi mahi: julie mango salsa. 

crispy citrus chicken: burnt orange marmalade. 

kai kai farms vegetables.

scallion jasmine rice. 

peddler salad: florida strawberries. turtle creek goat cheese.  

 

low country:

shrimp n grits: grilled shrimp. tasso gravy. geechie boy grits.

carolina pulled pork: east carolina sweet heat vinegar sauce.

gullah pan fried chicken: chow chow pickles. 

fried green tomatoes.

collard greens.

[on the tables: low country biscuits with honey butter] 

 

pan-asian:

hot + numbing beef + broccoli 

wok seared shrimp: black bean ginger sauce. 

general tso's chicken.

szechuan pepper + lemon green beans.

7 treasure rice.

[on the tables: togarashi listed edamame with house ponzu] 

 

taste of tuscany:

bistecca fiorentina: tenderloin of beef. good virgin olive oil. woody herbs.

chicken alla nonna: buffalo mozzarella. san marzano tomato sauce. genovese basil.

penne ala vodka: english peas. crispy pancetta.

charred broccoli rabe: peppadew + garlic confit.

little gem salad: imported feta. marcona almonds. burnt orange vinaigrette

[on the tables: foccacia bread with good virgin olive oil + fresh herbs]

 

mediterranean:

organic “chicken under brick”: chermoula glaze.

ras al hanout spiced lamb: sweet + hot tomato jam. olive oil + roasted garlic.

grilled radicchio salad.

leek scented potatoes: preserved lemons.

green thumb asparagus.
 

 

yucatan travels:

conchinita pibil (yucatan style bbq pork): blue corn tortillas. cotija cheese. pickled onion.

mayan grilled shrimp: chipotle mezcal sauce.

short rib of beef: avocado leaf + serrano chile creamed corn.

jicama salad: mint crema.

valladolid tomato salad.

 

Please note that due to our commitment to work with the freshest ingredients possible, some of the menu items listed are based upon seasonal availability.