50 Farm to Table Reception 175 Choose fives dishes plus one dessert station (tapas-style small plates) Based on tasting portions of 2–4 oz each. Ruby Red Shrimp Salad* Wild Ocean Market – Cape Canaveral, Florida The Villages Grown greens, cucumbers, citrus, carrots, daikon, cherry tomatoes, ginger-soy vinaigrette Teriyaki Chicken Skewers* Prestige Farms – Charlotte, North Carolina Grilled chicken skewers, teriyaki glaze, jasmine rice Corvina Caribbean Ceviche* Wild Ocean Market – Cape Canaveral, Florida Lemon-lime, jalapeño, cilantro, tomatoes, plantain chip Duck Flatbread* Lake Meadow Naturals – Ocoee, Florida Duck confit, caramelized onions, scallions, orange ginger glaze Shrimp and Grits* Wild Ocean Market, Cape Canaveral, Florida Florida rock shrimp, corn, linguiça sausage, shaved manchego cheese Ahi Tuna and Avocado Tartare* Wild Ocean Market – Cape Canaveral, Florida Ahi tuna, avocado, tomatoes, massago, sesame wonton chip, sweet soy and sriracha aïoli Churrasco Beef* Fort McCoy Ranch – Fort McCoy, Florida Grilled beef churrasco, tostones, chimichurri Char Siu Pork* HertaBerkSchwein Farm, Groveland, Florida Slow-cooked pork, kimchee, char siu glaze
Meeting Complex_July2025_Banquet Menu
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