Reception

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CATERI NG OP T I ONS REC EP T ION

RECEPTION

DE SIGNE D FO R ONE HOU R OF SER VIC E

BUTLER PASSED HORS D’OEUVRES (PRICED PER DOZEN) COLD Bruschetta Skewers – Baby Heirloom Tomato, Foccacia, Fresh Mozzarella, and Basil Gelee.................................. $42 Beef Carpaccio Wrapped Jumbo Asparagus - White Truffle Aioli.......................................................................... $48 Snow Crab Salad Stuffed Heart of Palm w/ Micro Arugula.................................................................................... $48 Florida Cobia Poke, Toasted Macadamia Nuts, Seaweed Salads, on Wonton Crisp............................................... $48 Gulf Shrimp Pipette Skewers w/ Tomato Water “Cocktail Sauce”.......................................................................... $42 Deviled Eggs w/ Pickled Beets and Smoked Salmon Caviar.................................................................................. $36 Roasted Poblano and Avocado Mousseline with Jicama, Corn Nuts, and Micro Cilantro....................................... $36 Prosciutto Wrapped Figs w/ Goat Cheese Mousse............................................................................................... $48 Maine Lobster Summer Roll w/ Green Mango, Jicama, and Avocado – Kumquat Ponzu....................................... $54 Watermelon and Fresno Chili Gazpacho w/ Key Lime Foam................................................................................. $36 HOT Spicy Chicken Samosa Croquettes w/ Cilantro Yogurt Sauce................................................................................ $48 Meyer Lemon Crab Cakes w/ Sweet Pea Crème Fraiche....................................................................................... $60 Black Truffle Arancini w/Heirloom Tomato Jam and Parmigiano Reggiano............................................................ $48 Sugar Cane Skewered Lamb Kebab w/ Green Mango Tzatziki.............................................................................. $50 Jerk Spiced Smoked Pork “Wing” with Jicama Avocado Slaw............................................................................... $56 Bay Scallop, Melted Leek and Artichoke Empanadas............................................................................................ $50 Chanterelle Mushroom Toast w/ Fried Quail Egg.................................................................................................. $54 Chicken and Pineapple Char Siu Skewers w/ Key Lime and Charred Scallion Aioli................................................ $42 Coconut Lobster w/ Mango Ketchup.................................................................................................................... $72 Fried Mac and Cheese w/ Applewood Smoked Bacon Jam.................................................................................. $42 Robata Grilled Black Pepper Octopus w/ Lime Pickled Sweet Onion and Tarragon Puree..................................... $54 Braised Pork Belly, Fresh Stone Fruit “Mostarda”, Crispy Parsnip and Bitter Greens............................................. $60 Fried Chicken Sliders on a Rosemary Buttermilk Biscuit w/ Hot Sauce and Tupalo Honey.................................... $48 We recommend four pieces per guest.

(A standard service charge of 24%, along with 7% sales tax, is applied to all food and beverage. Outdoor venues are subject to 27% service charge.)

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SPECIALTY ENHANCEMENTS The following Action and Carving stations are designed with a minimum of at least three stations or one complete Buffet and one Action/Carving station. If less than three stations are selected, a surcharge of 25%­­–35% will be added dependent on specific type of selection. The following pricing and details are based on two hours of service. ACTION STATIONS ($150 CHEF ATTENDANT FEE PER 75 GUESTS; 20 PERSON MINIMUM) Specialty Risotto (Choose 2)....................................................................................................................$22/GUEST Butternut Squash & Sage, Braised Beef & Porcini, Sweet Pea & Rock Shrimp, Saffron & Roasted Vegetable, Four Cheese Risotto, or Roasted Duck & Sweet Corn Taco Bar...................................................................................................................................................$30/GUEST Tequila Lime Marinated Flank Steak w/ Sweet Onion, Achiote Marinated Chicken, Pork Shoulder Carnitas Al Pastor, Assorted Salsa, and Traditional Accompaniments Pasta........................................................................................................................................................$26/GUEST Served with Garlic Focaccia and Parmesan Cheese Cheese Tortellini - tossed with Tomatoes, Olives, and Wild Mushrooms in a Roasted Garlic Alfredo Sauce Gemelli Pasta - tossed with Grilled Chicken, Roasted Artichokes, Pine Nuts, Sundried Tomatoes, Asparagus, and Basil Marinara Add Shrimp for $5 China Town..............................................................................................................................................$24/GUEST Mixed Vegetable Lo Mein, Steamed Jasmine Rice, Pork Char Siu Fried Rice, Shrimp Eggrolls, Sweet Chili Sauce, Soy Sauce CARVING STATIONS ($150 CHEF ATTENDANT FEE PER 75 GUESTS; 20 PERSON MINIMUM) Cedar Plank Wild Salmon................................................................................................................ $300/25 GUESTS Tupalo Honey Glaze Herb Roasted Beef Tenderloin........................................................................................................ $425/25 GUESTS Black Pepper, Bearnaise Sauce Hay Roasted Pork Loin.................................................................................................................... $250/40 GUESTS Apple Cider Glaze Bourbon Maple Glazed Country Ham............................................................................................. $300/45 GUESTS Assorted House-Made Mustards 5-Spice Roasted Leg of Lamb.......................................................................................................... $325/25 GUESTS Cilantro Yogurt Sauce Bone-In Herb Crusted Prime Rib..................................................................................................... $425/45 GUESTS Bearnaise Sauce, Horseradish Cream Deep Fried Turkey Breast................................................................................................................ $225/25 GUESTS Garlic Herb Butter Sesame Crusted Tuna Loin.............................................................................................................. $400/25 GUESTS Seared Rare with a Ponzu Sauce and Wasabi Aioli

(A standard service charge of 24%, along with 7% sales tax, is applied to all food and beverage. Outdoor venues are subject to 27% service charge.)

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DISPLAYED PLATTERS (SERVES 20 GUEST EACH) Assorted Domestic and Imported Cheeses........................................................................................................ $270 French Bread Crostini, Sliced Baguette and Assorted Crackers, Fresh Fruit Garnish Antipasti Platter................................................................................................................................................. $285 Prosciutto, Sopressetta, Salami, Grilled Vegetables, Fresh Mozzarella, Vine Ripe Tomatoes, Roasted Peppers and Garlic, Marinated Olives and Artichoke Hearts, Crostini’s and Crackers Crudité Display.................................................................................................................................................. $200 Crisp Seasonal Vegetables, Bagna Cauda Foam, Green Goddess Dressing, Sundried Tomato Cream Shrimp Cocktail.................................................................................................................................................. $300 Poached Key West Pink Shrimp, Bloody Mary Cocktail Sauce, Roasted Lemons, Herb Salad Salad Bar............................................................................................................................................................ $175 Crisp Romaine Hearts and Seasonal Greens Tomato, Cucumber, Croutons, Red Onions, Olives, Carrots, Blue Cheese Crumbles, Toasted Pecans Balsamic Vinaigrette, Buttermilk Ranch, Caesar Dressing Assorted Hummus and Baba Ganoush............................................................................................................... $150 Pita Chips and Crisp Vegetables Warm Spinach and Artichoke Dip....................................................................................................................... $160 Tortilla Chips and Toasted Pita Chicken Wings................................................................................................................................................... $140 Choice from Buffalo, Garlic-Parmesan, Thai, Hawaiian BBQ Served with Blue Cheese, Ranch, Celery and Carrots Sushi Display...................................................................................................................................$200 (50 PIECES) Spicy Tuna Roll, California Roll, Veggie Roll Soy Sauce, Pickled Ginger, Wasabi

(A standard service charge of 24%, along with 7% sales tax, is applied to all food and beverage. Outdoor venues are subject to 27% service charge.)

EVENT GUIDELINES MENU DETAILS • We are happy to customize a special menu for your event. • No outside food may be brought into Naples Bay Resort without prior arrangements. Special occasion cakes allowed from established and licensed bakeries. • Advance notice is required to accommodate special dietary requests. On-site requests will be accommodated to the best of our abilities. • Kosher meal requests must be made at least ten days in advance. • Children’s pricing is available for buffets listed under “Lunch” and “Dinner”. Customized kids menus available upon request. Children under 12 years of age will be charged at half price and children under 5 years of age are complimentary. • We are happy to prepare up to three entrées per event under the following guidelines: + Client will provide the number of each entrée SEVEN (7) business days in advance of the event. + Client will provide place cards at each place setting with an indicator of each guest’s selection. We recommend color coded indicators such as: Blue for Seafood; Red for Beef; Yellow for Chicken; Green for Vegetarian. + Entrée selection changes during the event will be accommodated if available and agreed upon by client in advance. Each additional entrée substitution will be charged a $45.00 fee. • Menu Selections are subject to change and prices are valid for 120 days. •

Please note: consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. If you have chronic illness of the liver, stomach or blood or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked.

• A mandatory $250.00 labor charge will be applied to all banquet meals with twenty (20) or fewer guests. BAR DETAILS •

The sale and service of all alcoholic beverages is regulated by the Florida State Division of Alcoholic Beverages and Tobacco. As a licensee, Naples Bay Resort is responsible for the administration of those regulations. It is policy that no alcoholic beverages may be brought into the resort at any time. Naples Bay Resort also reserves the right to refuse service of any alcoholic beverages to a visibly intoxicated guest.

• Special beer, wine and liquor requests outside the brands found in the Catering Menus will require a minimum order and purchase amount. • A minimum of $500.00 in bar sales per bar is required along with a bartender fee of $150.00 per bartender for a 4 hour event. Events lasting longer than 4 hours will be charged an additional $150.00 per hour per bartender.

(A standard service charge of 24%, along with 7% sales tax, is applied to all food and beverage. Outdoor venues are subject to 27% service charge.)

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TASTINGS (UPON REQUEST) We are pleased to offer a menu tasting upon request for plated dinner events with a food and beverage minimum of $15,000.00 or greater. The tasting should be arranged three weeks in advance and the appointment must be confirmed with the Executive Chef. Tastings are scheduled on a first-come basis and for a maximum of four (4) guests on selected Saturday’s from 12pm–2pm. Additional guests can be added for $150.00 per person.

(A standard service charge of 24%, along with 7% sales tax, is applied to all food and beverage. Outdoor venues are subject to 27% service charge.)