Coastal Elegance Plated Dinner
Experience the pinnacle of coastal sophistication with our Coastal Elegance Plated Dinner, elevated by a live open-flame grill performance. Our expert chefs craft each entrée on skewers over a roaring fire beside your dining area, with a dramatic flame flare for added spectacle, infusing vibrant Keys flavors with captivating energy. Beginning with a refreshing Gazpacho and a choice of exquisite amuse-bouche, this multi-course menu offers personalized elegance, impeccable service, and a sensory masterpiece. Perfect for couples seeking a refined yet dynamic wedding celebration, this dinner transforms your reception into an unforgettable culinary journey.
Pricing
Your venue reservation includes our Signature Menu at no additional cost. Upgrade to this exquisite plated experience for one fixed price:
Menu Structure
Course 1: Starter
Chilled Gazpacho Soup
A vibrant blend of ripe heirloom tomatoes, cucumber, and bell peppers, blended with a touch of sherry vinegar and olive oil, served chilled in a martini glass with a basil leaf garnish. This refreshing starter awakens the palate with bright, summery flavors.
Course 2: Amuse-Bouche
(Choose 1)
Tropical Ceviche Spoon
Fresh, locally sourced mahi-mahi marinated in key lime and passion fruit juices, accented with micro cilantro and a hint of chili, served on a porcelain spoon for a zesty, tropical bite.
Flame-Finished Halloumi
A slice of halloumi cheese, lightly seared over the open flame for a smoky, caramelized crust, drizzled with honey and sprinkled with crushed pistachios, served on a porcelain spoon for a warm, savory delight.
Course 3: Salad
(Choose 1)
Island Citrus Salad
Baby arugula and watercress tossed with segmented grapefruit, orange, and candied pecans, dressed in a honey-lime vinaigrette for a refreshing, zesty start.
Heirloom Caprese Salad
Sliced heirloom tomatoes and fresh mozzarella layered with basil leaves, drizzled with aged balsamic and extra-virgin olive oil, finished with a pinch of sea salt.
Mediterranean Quinoa Salad
Fluffy quinoa mixed with cucumber, cherry tomatoes, Kalamata olives, and feta, tossed in a lemon-oregano vinaigrette for a vibrant, coastal-inspired option.
Watermelon Feta Mint Salad
Juicy watermelon cubes are tossed with creamy feta crumbles and fresh mint leaves, dressed with a light lime vinaigrette, offering a refreshing balance of sweet and savory flavors.
Champaign Toast
A joyous moment to honor the couple with a flute of crisp Champagne or a Sparkling Passion Fruit Mocktail (sparkling water, passion fruit puree, lime juice, agave, edible flower garnish). Served during the salad course, guests receive their flutes while enjoying their salads and are invited to hold them for a toast following the clearing of salad. This elegant interlude allows the staff to seamlessly transition from the salad course to the fire-grilled entrée, enhancing anticipation of the live-fire grilling spectacle.
(Available only with VIP Bar Package. Champagne and flute choice not included.)
Course 4: Entrée
(Two Skewers per Guest: Surf and Turf)
Each guest receives two skewers, prepared live over an open-flame grill by the chef beside the dining area with a dramatic flame flare, delivering bold flavors and a captivating culinary performance. Skewers are served intact in the center of the plate, flanked by charred asparagus, garlic-parmesan roasted broccolini, and truffle-roasted fingerling potatoes, creating a striking, elegant presentation.
– Surf Skewer –
A luxurious skewer combination. Marinated in a citrus-garlic butter and flame-grilled to succulent perfection:
One piece of lobster tail
Two large diver scallops
Two jumbo shrimp
Yellow squash rounds
Cherry tomatoes.
– Turf Skewer –
Brazilian Steak Kabobs
A robust skewer featuring a curated selection of premium meats and vibrant vegetables, grilled to perfection over open flames with a dramatic flare.
Meats (Includes All):
Pichana Cubes: Tender beef tenderloin, marinated in garlic and rosemary, grilled to a juicy medium-rare, finished with a red wine reduction.
Lamb Loin Medallions: Succulent lamb loin, seasoned with thyme and smoked paprika, grilled to a rosy medium, served with a mint-chimichurri drizzle.
Pork Tenderloin Pieces: Juicy pork tenderloin, glazed with a tamarind-citrus reduction, grilled to caramelized perfection, finished with a cilantro-lime gremolata.
Vegetables:
Assorted Bell Pepper Chunks: Sweet and vibrant, lightly charred for a smoky crunch.
Red Onion Wedges: Caramelized over the flame for a savory-sweet balance.
– Entrée Serving description –
Skewer Plated Presentation
Both Surf and Turf skewers are served intact, artfully positioned in the center of the plate, flanked by charred asparagus and garlic-parmesan roasted broccolini on one side and truffle-roasted fingerling potatoes on the other. Sauces for the Turf Skewer are drizzled or served on the side, creating a vibrant, upscale presentation that showcases the live-fire grilling spectacle with a dramatic flame flare while maintaining portion control and elegance.
Wine Pairing: Pinot Noir
Pinot Noir: A medium-bodied red wine with notes of cherry, earth, and subtle spice, served lightly chilled.
Rationale: The Pinot Noir’s elegance complements the Turf Skewer’s rich meats (filet mignon, lamb, pork) and their bold sauces, while its lighter body doesn’t overpower the delicate seafood of the Surf Skewer. The earthy notes pair well with the truffle potatoes and charred vegetables.
(Wine not included. Your choice will be added to your bar package cost.
This option is only available if the VIP bar upgrade is selected.
We have a long list of Pinot Noirs available)
Side Dishes (Served Plated)
Each plate includes:
Charred Asparagus
Tender asparagus spears, lightly charred and tossed in a bright lemon-herb butter, finished with toasted almonds.
Garlic-Parmesan Roasted Broccolini
Tender broccolini, roasted with golden garlic oil and finished with a dusting of aged Parmesan for a savory, elegant touch.
Truffle-Roasted Fingerling Potatoes
Golden fingerling potatoes roasted with black truffle oil and fresh rosemary, offering an indulgent, earthy complement to the skewers.
Fresh Bread
A warm basket of artisan breads, including rosemary focaccia and sourdough rolls, served at each table with whipped herb butter for a luxurious, communal touch.
Course 5: Dessert
Priced separately, assorted Picata desserts are available as part of the wedding cake presentation. Guests may leave their seats to choose from wedding cake or other exquisite desserts, crafted to complement the coastal elegance of your celebration.
Chef’s Special Add-ons
Raw Bar Splash
(+$35 pp Served with dinner or with cocktail hour)
Oysters on the Half Shell – Freshly shucked oysters presented on a bed of ice, accompanied by a zesty horseradish, fiery Tabasco, and classic cocktail sauce for dipping.
Chilled Peel N Eats – Large, succulent shrimp, perfectly poached and served chilled with fresh lemon wedges and a tangy cocktail sauce.
Ceviche – Fresh, locally-sourced fish bathed in tangy citrus juices, mixed with crisp red onions, juicy tomatoes, and fragrant cilantro, served alongside crunchy plantain chips for a refreshing, tropical bite that bursts with flavor.
Smoked Fish Dip – A creamy blend of smoked fish, folded with select spices and herbs
Explore more premium options:
*Price subject to 7.5% tax & 20% service fee. Includes menu items as outlined above, chefs, servers, set up, and clean-up over a 2-hour food service timeframe. Added services and menu substitutions or additions are available for an additional charge. All prices and selections are subject to change without notice and subject to availability. Children’s menus are available.