77 Plated Dinner Choice of one soup or appetizer, one salad, one entrée and one dessert. Soups Minestrone Roasted butternut squash, crispy pancetta French onion soup, Gruyère cheese crostini Creamy fennel and carrot soup Chicken corn chowder Coconut chicken curry Crawfish chowder Lobster bisque, crème fraîche Cold Appetizers Snapper crudo, avocado, pickled red onions, yuzu pearls, Kyrios Farms micro cilantro Florida fish ceviche martini, Cape Canaveral snapper, onions, cilantro, roasted red peppers, mango, leche de tigre Mini burrata, pesto tomatoes, balsamic reduction, basil oil, pumpernickel crostini Goat cheese and fig tart, balsamic fluid gel, frisée, oven-dried local tomato Sesame-crusted compressed watermelon, pickled napa cabbage slaw, mango soy vinaigrette Hot Appetizers Pan-seared jumbo sea scallops, charred scallion grits, orange tarragon reduction Beef short rib, celery root purée, red wine reduction, crispy shallots, locally grown micro greens Potato gnocchi, lamb ragù, pecorino cheese, basil Caribbean-spiced vegan pulled “meat” jerk lentils, corn crema, mango papaya relish Plated Dinners All selections include freshly baked rolls and sweet butter, freshly brewed coffee, decaffeinated coffee and organic herbal teas. 2 hour service.
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RPR_July2025_Banquet Menu
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