BANQUET MENU
SHELBORNE SOUTH BEACH IS SOUTH BEACH’S NEWEST LUXURY LIFESTYLE RESORT
—
A HISTORIC ART DECO MASTERPIECE RESTORED TO ITS ORIGINAL OPULENT SPLENDOR.
The 200-room oceanfront destination offers exceptionally chic design and an expertly curated portfolio of leisure and
entertainment options.
Whether you are planning an intimate or extravagant gathering, Shelborne South Beach offers unsurpassed elegance.
Our dramatic, one-of-a-kind spaces are ideal for executive business meetings, stylish private parties and unforgettable
corporate events. With a variety of culinary delights and stunning settings, we ensure your celebration will be highly
memorable and uniquely yours.
1801 COLLINS AVE, MIAMI BEACH, FL 33139 | T: 305-531-1271 F: 305-531-2206 | SHELBORNE.COM
B R E A K FA S T B U F F E T S
T H E S H E L B O R N E | 40
C O L L I N S AV E N U E | 30
Fresh Orange, Grapefruit, Tomato, Cranberry Juices
Fresh Fruit and Berry Display
Fresh Orange, Grapefruit, Tomato, Cranberry Juices
Fresh Fruit and Berry Display
Individual Greek Fruit Yogurts
Greek Yogurt with House Granola
Brick Oven Bagels | Cream Cheese, Smoked Salmon
Spread, Chive Spread, Sweet Cream Butter Marmalade,
and Assorted Jams
Breakfast Pastries | Fruit and Cheese Danish Croissant,
Chocolate Croissant
Fresh Brewed Regular and Decaffeinated Coffee,
Assorted Teas
O M E L E T S | 20
Whole Eggs or Egg Whites
Country Ham, Aged White Cheddar, Sonoma Jack
Cheese, Cremini and Shiitake Mushrooms, Baby Spinach,
Caramelized Red Onions, Local Tomatoes, Roasted Peppers,
Fresh Herbs
(Chef required $185 per 60 guests. Minimum – 25 guests)
Farm Fresh Scrambled Eggs | Aged White Cheddar and
Chive
Wood Smoked Bacon, Pork Link Sausage, Chicken Apple
Sausage or Country Ham
Choice of Breakfast Potatoes | Shallot and Thyme
Roasted Fingerling Potatoes, Roasted Pepper and
Caramelized Onion Home Fries, or Fresh Herb Potato Hash
Breakfast Pastries | Fruit and Cheese Danish Croissant,
Chocolate Croissant
Brick Oven Bagels | Cream Cheese, Smoked Salmon
Spread, Chive Spread, Sweet Cream Butter Marmalade,
and Assorted Jams
Fresh Brewed Regular and Decaffeinated Coffee, Assorted
Teas
ENHANCEMENTS
Cold Pressed Carrot, Beet, Citrus, Cucumber Juice | 4
Brioche French Toast | Dark Rum and Cinnamon | 10
Cold Pressed Watermelon, Honeydew, Honey,
Lime, Mint Juice | 4
Buttery Croissant Sandwich | Farm Fresh Egg, Aged
White Cheddar, Country Ham | 10
Chicken Apple Sausage | 5
Baked Spanish Tortilla | Serrano, Manchego,
Yukon Gold | 12
Applewood Smoked Bacon | 5
Pork Sausage Link | 5
Farm Fresh Scrambled Eggs | 6
Greek Fruit Yogurts | 4
Brick Oven Bagels | Cream Cheese, Smoked Salmon Spread,
Chive Spread, Sweet Cream Butter, Marmalade, and Assorted
Jams | 6
House Made Pancakes, Orange Preserves, Vermont Maple
Syrup | 9
Breakfast Egg Wraps | Sweet Chorizo, Roasted Pepper,
Sonoma Jack, Cilantro or Roast Portobello, Zucchini,
Cream Cheese, Mint | 12
Steel Cut Oats | Florida Honey, Sweet Butter and Maple
Sugar | 7
Churros | Cinnamon Sugar Dusted, Dulce de Leche or
Chocolate Fondue | 8
Fruit Yogurt Parfaits | Strawberry, Blueberry, Yogurt,
Granola | 10
P L AT E D B R E A K FA S T
T H E C L A S S I C | 32
L O C A L F L O R I D A S U N R I S E | 36
Scrambled Eggs | Wood Smoked Bacon, Shallot and
Thyme Roasted Fingerling Potatoes, Gremolata Crust
Baked Tomato, Snipped Chives
Grilled Local Grass Fed Petite Steak, Two Eggs To
Order, Buttermilk Short Stack & Steen’s Cane Syrup,
Sweet Cream Butter, Local Honey, Candied Orange
Breakfast Pastries | Sweet Butter and Preserves
Orange Juice and Coffee, Decaf and Regular
(Offered table side)
T H E E U R O T R AV E L E R | 38
Custom Crepes (Choice of)
Florida Golden Crab & Mascarpone, Scottish Smoked
Salmon & Cream Cheese, Wild Mushroom Spinach
Florentine, Country Ham & Stone Ground Grits, with
Avocado Cilantro Hollandaise or Lemon Tarragon
Hollandaise
Breakfast Pastries | Sweet Butter and Preserves
Orange Juice and Coffee
(Offered table side)
T H E S O B E B E N E | 42
Eggs Benedict | Sprouted Grain Muffin, (Choice of)
Florida Golden Crab, Scottish Smoked Salmon, Wild
Mushroom Spinach Florentine, Country Ham, with
Avocado Cilantro Hollandaise or Lemon Tarragon
Hollandaise
Breakfast Pastries | Sweet Butter and Preserves
Orange Juice and Coffee, Decaf and Regular
(Offered table side)
LUNCH BUFFETS
S O U T H B E A C H | 42
P U R A V I D A | 48
Crunchy Cabbage Chop-Chop Salad with Crispy Glass
Noodles, Carrots, Water Chestnut, Mandarins, Baby Bibb,
Ginger & Honey Miso Vinaigrette
Watermelon Tomato Gazpacho
Greek Kalamata Olives, Cucumber Sheets, Cherry
Tomatoes, Feta Cheese, Water Cress, Sweet Gem Lettuce,
Rosemary Lemon Emulsion
COOL WRAPS
Carved Turkey Club Wrap with Bacon, Avocado, Tomato &
Mojo Mayo
Grilled & Roasted Vegetables, Marinated Portobello
Mushroom, Bermuda Onion, Rainbow Carrot & Zucchini,
Creole Dijonaise
Vegan Albacore Tuna Salad; Cornichon, Cherry Tomato,
Celery Heart, Shallot
Fresh Fruits, Melons and Berries
Grilled Watermelon, Mango, Carambola Salad with Seared
Queso Blanco, Mint & Basil, Balsamic
Classic Caesar Salad, Parmesan, Garlic Lemon Dressing,
Radish, Hearts of Palm, Olive Oil Crostini
Elotes | Grilled Corn, Cayenne Aioli, Crumbled Cotija
Cheese, Green Onion & Lime Butter
Jerk Chicken Salad Sandwiches | with Plantain Crisps on
Brioche Bun
Mahi-Mahi Tacos | Cotija Cheese, Mango Cabbage Slaw,
Spicy Chili Crema, Cilantro Pesto
Tortilla Chips Bowl & Condiments | Fresh Pico de Gallo,
Smashed Avocado, Sour Cream, Cilantro, Lime
Florida Grown Lemon Bars & Dulce de Leche Cookies
Coconut Milk Rice Pudding, Mini Tropical Fruit Tarts,
Cinnamon Churros with Chocolate & Dulce de Leche
Freshly Brewed Coffee & Assorted Teas
Freshly Brewed Coffee and Assorted Teas
N U E V O L AT I N O | 55
T H E F L O R I D I A N | 58
Pork Pozole | Cumin, Black Beans, Shredded Cabbage,
Spicy Peppers and Roasted Hominy
Homestead Tomato, Local Burrata, Torn Mint Grilled Hearts of
Palm, Baby Watercress, Vin Cotto, Georgia XV Olive Oil
Hand Cut Local Greens, Vine Ripened Tomato, Toasted
Pepitas, Shaved Hearts of Palm and Ruby Red Grapefruit
Vinaigrette
Golden Crab Fruit Napoleon | Layered Mango, Papaya,
Apple, Truffled Cream, Citrus Remoulade
Mojo Roasted Red Grouper, Pineapple, Serrano Pepper
Salad
Spiny Lobster Waldorf | Apple, Walnut, Celeriac, Grapes,
Lettuce Cup, Satsuma Aioli, Local Bottarga
Hot Cuban Turkey Mojo Press | A Classic with Slow
Roasted Turkey, Pickles, Orange Mojo Aioli and Swiss
Cheese on a Grilled Herb Flat Bread
Grilled Local Grass Fed Petite Steak | Mango Rum
Barbecue, Scallion, Avocado, Onion Salad
Chimichurri Flank Steak, Grilled Radicchio & Chard Corn
Relish
Crispy Plantain Chips, Tomato, Lime & Garlic Salsa
Hand Cut Fruit | Mango, Watermelon, Melon, Strawberry,
Carambola, Grapes, Kiwi
Sopapilla Beignets | Powdered Sugar, Homestead Honey
Mocha Chocolate Mousse Espressos
Freshly Brewed Coffee and Assorted Teas
Honey Adobo Sugar Cane Shrimp Skewers | Roasted
Cippolini Onion, Broccolini, Cilantro Bagna Cauda, Pearl
Couscous Primavera.
Seared Golden Tilefish | Red Quinoa, Green Piperade,
Grilled Citrus
Garlic Seared Spinach, Toasted Pinons, Crunchy Shallot,
Xeres Sherry Vinegar
Bittersweet Chocolate Panna Cotta
Mini Cannoli | Rum Soaked Fruits, Mascarpone, Fine Sugar
TA I L O R E D L U N C H O F F E R I N G S
PLATED | SELECT ONE BEGINNING, ONe ENTRÉE AND ONE DESSERT | 45
FAMILY STYLE | SELECT TWO BEGINNINGS, TWO ENTRÉES AND TWO DESSERTS | 56
BEGINNINGS
ENTRÉES
Grilled Watermelon & Heirloom Tomato Salad | Turtle
Creek Chevre, Micro Mint, Vin Cotto
Crispy Skin Seared Scottish Salmon | Pineapple Tamari
Glaze, Steamed Basmati Rice, Garlic Seared Bloomsbury
Spinach, Roasted Pearl Onion & Jam
Curried Golden Crab Waldorf Cup | Green Apple Sheets,
Walnuts, Golden Raisin & Red Grape
Florida Rock Shrimp Ceviche | Chile Panca, Crisp
Boniato, Choclo, Red Onion & Cilantro A’moglia
Grilled Atlantic Striped Bass | Fava Bean, Gold Fingerling
Cake, Baby Sweet Gem & Fennel, Mint Spring Pea Pesto,
Micro Mint
Homestead Tomato, Local Burrata, Torn Mint Grilled Hearts
of Palm, Baby Watercress, Vin Cotto, Georgia XV Olive Oil
Florida Blue Chicken Roulade | Country Ham, Local Blue
Cheese, Sourdough Crust, Garlic Spiced Baby Field Beans,
Smoked Tomato Coulis
Shelborne High-Dive Salad | Baby Greens, Pear
Tomatoes, Citrus, Watermelon Radish, Herb Vinaigrette,
Olive Oil Croutons
Grilled Local Sword Fish | Sunchoke Artichoke Heart Hash,
Grilled Lemon & Rosemary Butter Sauce, Sundried Tomato
Balsamic Essenzia
Classic Caesar Salad | Romaine Hearts, Crostini, Shaved
Grana Parmesan, Anchovy Caesar Dressing
Roasted Lemon & Sage Ft. McCoy Ranch Natural Chicken
Zucchini Carrot Ratatouille, Toasted Millet, Candy Baby Beets,
Green Tops Pesto, Agrumato
Lobster Fruit Napoleon | Layered Mango, Papaya, Apple,
Truffle Cream, Citrus Remoulade
Homestead Red & Green Tomato Gazpacho Shooters
Roasted Piquillo, Sherry Vinegar, Baguette, Marcona
Almond, Garlic, Cucumber, Olive Oil
Heirloom Tomatoes, Grilled Mango, Mesclun Greens,
Ricotta Sourdough Toast, Crisp Rice, Fried Basil
SWEET ENDINGS
Lemon Bars with Mint Whipped Cream
Flourless Chocolate Cake, Molten Fudge Heart, Chili
Spiked Pepitas, Smoked Wild Strawberry
“Scratch” Cannoli | Rum Soaked Dry Fruit, Mascarpone,
Grilled Mango & Papaya salsa
White Chocolate Panna Cotta, Espresso Crema
Honey Adobo Sugar Cane Shrimp Skewers | Roasted
Cipollini Onion, Broccolini, Cilantro Bagna Cauda, Pearl
Couscous Primavera
Garnacha Sous Vide Beef Short Rib | Mini Corn Soufflé,
Roasted Garlic Spread, Pea Shoot Salad, Thyme Jus, Caper
Fritti
Heirloom Florida Pork “Two-Ways” | Paw Paw Chutney,
Creamy Black Garlic Polenta, Braised Mustard Greens, Green
Chili Vinegar
Local Grass Fed Petite Steak | Mango Rum Barbecue,
Hashed Sweet Potato, Chimayo Chile Grilled Scallions, Toasted
Cumin, Avocado & Sweet Onion Salad
Seared Crisp Florida Golden Crab Cakes | Garlic Thyme
Roasted Fingerling Potatoes, Grilled Asparagus, Lemon Buerre
Blanc, Dill
BREAKS
T E A T I M E | 22
AFTERNOON A LA CARTE
TRADITIONAL TEA WITH A TWIST
BUILD YOUR OWN BREAK!
Pumpernickel, Chive, Turtle Creek Chevre, Smoked
Salmon Tea Sandwich
Deviled Eggs with Fried Caper & Dill
MIX & MATCH BREAKS
Choose 2 Selections | 15 per person
Choose 3 Selections | 20 per person
Choose 4 Selections | 25 per person
Smashed Avocado Toast, Micro Cilantro
Seasonal Fruit Skewers, Honey Raita
Chocolate Fondue Dipping Fruits | Strawberry,
Pineapple, Mango, Apple
Kennebec Potato Chips, Chili Lime Barbecue Spice
Hot Teas
W H AT A R E L I E F | 15
Local Vegetable Crudité Display, Jalapeño Ranch
Crisp Corn Tortilla Chips, Fresh Pico de Gallo, House Made
Guacamole
A LITTLE HELP FOR THE DAY’S CHALLENGES
Yucca Fries with Garlic Aioli, Mint Chimichurri
Cold Pressed Organic Fruit and Vegetable Juices
Mini Cubans | Ham, Pickle, Swiss, Dijonaise
Hummus, Kalamata Olive Tapenade, Fire Grilled
Baba Ghanoush, Mint Spiced Raita, Vegetable
Crudité, Pita Chips
Beef or Chicken Empanadas, Piquillo Aioli, Mint Chimichurri
Homemade Power Bars
Miniature Key Lime Pie, Fruit Tart and Chocolate Mousse
T H E L E M O N A D E S TA N D | 14
Churros | Cinnamon Sugar Dusted, Dulce de Lecher or
Chocolate Fondue
FOR THE KID IN US ALL
Lemon Bars, Powdered Sugar
Lemon Meringue Tartlets
Lemon Madeleines
Freshly Baked Cookies (Assorted)
Chocolate Fondue Dipping Fruits | Strawberry, Pineapple,
Mango, Apple
Fruit Punch – $25 per gallon
Lemonade – $20 per gallon
Iced Tea – $15 per gallon
Lemon-Poppy Seed Angel Food Cake,
Whipped Cream, Raspberries
Freshly Squeezed Lemonade
Some originally selected menu components may be subject
to change as a result of seasonality or availability at the time
of the actual event.
HORS D’OEUVRES
COLD CANAPÉS
B U T L E R PA S S E D H O R S D ’ O E U V R E S
Spicy Tuna Tataki, Avocado Wasabi Mousse | 7
Sea Scallop Ravioli with Brown Butter and Sage | 7
Tuna Poke’ Spoon, Shoyu, Crisp Rice, Cashew, Scallion,
Black Sesame | 7
Sausage Ravioli with Melted Tomato, Shaved Pecorino, Basil | 5
Chilled Watermelon, Feta, Celery Heart Relish, Mint,
Xeres (V) | 5
Local Snapper Crudo, Papaya, Roasted Corn, Cilantro
Key West Pink Shrimp Cocktail Shot, Tomato
Horseradish Dip | 6
Citrus Salmon Gravlax, Olive Oil Crostini, Scallion
Creme Fraiche | 6
Heirloom Tomato, Local Mozzarella, Flatbread,
Basil (V) | 5
Curried Golden Crab Waldorf Cup, Green Apple Sheets,
Walnuts, Golden Raisin & Red Grape | 4.5
Triple Cream Brie, Grilled Apple Chip, Black Mission Fig
Jam (V) | 6
Baby New Potato Cup, Crème Fraiche,
American Caviar | 5
Green Tomato Gazpacho Shooters | 4.5
Carpaccio Duck Breast, Pickled Asparagus,
Pumpernickel, Grained Dijon | 6
Florida Rock Shrimp Ceviche, Chile Panca, Crisp
Boniato, Choclo, Red Onion & Cilantro A’moglia | 6
House Smoked Pork Belly & Pineapple Mini Tacos | 6
Crab Cake with Tomato Remoulade | 6
Potato & Pea Samosas, Cucumber Raita,
Coconut Chutney (V) | 5
Lamb Meatball Skewer, Piquillo, Smoked Ketchup | 5
Malaysian Chicken Satay, Charred Pineapple Chutney | 5
Jerk Shrimp Satay, Jalapeño Jelly | 5
Javanese Beef Satay, Peanut Sauce | 5
Grilled Portobello Mushroom Satay; Balsamic Mostarda | 5
Barbecue Oyster, Adobo Ancho Butter, Scallion | 5.5
Mini Shrimp Po-Boys | Green Tomato Remoulade | 5
Texas Barbecue “Pigs” in a Blanket | 5 | 5
Mini Cubans | Ham, Roast Pork, Pickle, Swiss Cheese,
Dijonaise, Pan | 5
Chicken Empanadas, Piquillo Aioli, Mint Chimichurri | 5.5
(V) = Vegetarian
RECEPTION OFFERINGS
*Based on a two hour reception
SELECT 2 COLD & 2 HOT PASSED HORS D’ OEUVRES
(Based on two pieces per person)
AT L A N T I C O R E C E P T I O N
| 110
SEAFOOD BAR
T H E D O N J O H N S O N | 75
CHEESE, MEAT & PICKLES
Artisan Charcuterie | Chorizo Dolce, Mortadella, Salami
Toscano, Country Terrine, Pork Rillette, Kentucky Country
Ham, Chicken Liver Mousse
Local and Imported Cheeses | Aged Manchego, Triple
Cream Brie, Aged Gouda, Cypress Pt. Magnolia Tomme,
Grafton Village Raw Milk 2 Yr. Cheddar, Shropshire
Farmhouse Derby Artisan Pickles, Stone Ground Mustard,
Membrillo, Dried Figs
Shucked to Order Raw East Coast Oysters & Florida
Whitewater Clams
Fresh Horseradish, Sherry Mignonette & Atomic Cocktail
Lavosh Crackers & Lemon
(Based on two oysters & two clams per person)
(1 Chef Attendants Required $185 per 40 guests)
Key West Pink Shrimp Ceviche, Aji Panca, Boniato,
Purple Choclo, Red Onion & Cilantro
Smoked Florida Fish Dip, Lavosh Cracker, Summer
Pickle
HOT BITES
DON’S “TOOTHPICK” MEATBALLS
Lamb Meatball Skewer, Piquillo, Smoked Ketchup
Amish Chicken, Toasted Pinones, Piquillo Aioli
Malaysian Chicken Satay, Charred Pineapple Chutney
Lamb, Yogurt Raita, Mint
Jerk Shrimp Satay, Jalapeño Jelly
Veal & Pork, Chianti Pomodoro, Basil
Javanese Beef Satay, Peanut Sauce
Skuna Bay Salmon, Tamari Glaze, Sesame, Scallion
Grilled Portobello Mushroom Satay, Balsamic mustard
Chesapeake Blue Crab, Caper Cornichon Tartare, Chive
Everglades Alligator, Mango BBQ, Cilantro
CHEESE, MEAT & PICKLES
VEGETABLE BITES & DIPS
Artisan Charcuterie | Chorizo Dolce, Mortadella,
Salami Toscano, Country Terrine, Pork Rillette, Kentucky
Country Ham, Chicken Liver Mousse
Grilled & Raw Vegetables, and Mixed Greek & American Olives
Buttermilk Blue Herb Dip, Tahini Hummus & Roasted Baba
Ghanoush
Vegetable Chips, Pita Chips, House Fried Kennebec Chips
E M E R A L D S H O R E S | 70
CHILLED BITES
Local and Imported Cheeses | Aged Manchego, Triple
Cream Brie, Aged Gouda, Cypress Pt. Magnolia Tomme,
Grafton Village Raw Milk 2 Yr. Cheddar, Shropshire
Farmhouse Derby House Made Artisan Pickles, Stone
Ground Mustard, Membrillo, Dried Figs
VEGETABLE BITES & DIPS
Grilled & Raw Vegetables, and Mixed Greek & American
Olives
Edamame Bowls | Sea Salt and Sesame
Buttermilk Blue Herb Dip, Tahini Hummus & Roasted Baba
Ghanoush
Acai-Blueberry “Super” Spoons | Blue Crab, Kiwi Ice, Chia
Vegetable Chips, Pita Chips, House Fried Kennebec Chips
Guarapa Shooter | Ancho Chilled Rock Shrimp, Celery,
Horseradish Pickle
HOT BITES
Lamb Meatball Skewer, Piquillo, Smoked Ketchup
Malaysian Chicken Satay, Charred Pineapple Chutney
Jerk Shrimp Satay, Jalapeño Jelly
Javanese Beef Satay, Peanut Sauce
Grilled Portobello Mushroom Satay; Balsamic Mostarda
CHIPS & DIPS
Plantain Chips with Avocado Smash and Pineapple Chimichurri
White Corn Tortilla Chips, Salsa Fresca de Casa
Plantain Chips with Avocado Smash and Pineapple
Chimichurri
White Corn Tortilla Chips, Salsa Fresca de Casa
Some originally selected menu components may be subject
to change as a result of seasonality or availability at the time
of the actual event.
ENHANCEMENTS FOR RECEPTION OR BUFFETS
R AW B A R | MP
PA E L L A S TAT I O N | 28
Oysters | (2) East Coast, (2) West Coast
Florida Littleneck Clams
Gulf Shrimp Cocktail
Alaskan King Crab Legs
Jumbo Lump Blue Crab Meat
Scallop Crudo
Chef’s Yellowtail Snapper Ceviche
Yellowfin Tuna Poke’
Florida Stone Crabs
Traditional Paella Valencia | Amish Chicken, Gulf
Shrimp, Chorizo Dolce, Whitewater Clams, PEI
Mussels, Piquillo, Pimento de la Vera, Saffron,
Calasparra Rice
(Seasonal Availability)
(Chef required $185 per 40 guests)
W H O L E M E AT/ F I S H
3 Pepper Spiced Seared Beef Tenderloin | Parker
House Rolls, Horseradish Cream, Garlic Aioli | 380
(Serves 20)
Mojo Heirloom Whole Roasted Turkey | Artisan Rolls,
Cranberry Scotch Bonnet Relish | 250 (Serves 40)
Bone In Whole Beef Prime Rib Roast | Chimichurri,
Tamarind Steak Sauce | 400 (Serves 30)
G R I L L S TAT I O N | 24
Brochettes | Top Sirloin, Amish Chicken Breast
& Thigh, Chicken Apple Sausage, Andouille Pork
Sausage, Pork Tenderloin, Red Grouper, Large
Shrimp. Paired Local Vegetables, Paired Sauces
(Chef Required, $185 per 40 guests)
TA C O S TAT I O N | 19
Beef Chorizo, Portobello Mushroom, Chicken Adobo,
Pork Carnitas, Fried Mahi, Cabezas
Flour Tortillas, Corn Tortillas, Salsa Roja, Tomatillo
Salsa Verde, Avocado Smash, Lime Crèma, Cilantro
Onion Relish
(Chef Required $185 per 40 guests)
Jerk or Piment d’Espelette & Sesame Crusted Whole
Sushi Grade Yellowfin Tuna Loin | Tamarind Chutney &
Red Pepper Rouille, | MP (Serves 30)
(Chef required $185 per 40 guests)
C AV I A R B A R | MP
Blini, Crème Fraiche, Chive, Red Onion, Sieved Egg
Osetra Caviar
Sevruga Caviar
American Sturgeon
M AC A N D A L L T H AT PA S TA
S TAT I O N | 25 (Select Two)
Lobster | Sweet Peas, Fennel and Gorgonzola
Short Ribs | Wild Mushroom, Truffle and Bel Paese
Barbecued Chicken | Mascarpone, Red Potato,
Sweet Corn
Very Wild Mushroom | White Cheddar, Basil and Oven
Dried Tomatoes
(Chef Required $185 per 40 guests)
TA R TA R E S TAT I O N | 25
Local Steak Tartare | Dijon Mustard, Caper,
Shallots, Quail Egg, Rye Toast
Salmon Tartare | Raita, Mint, Cucumber, Pickled
Lime & Keta Roe
Tuna Tartare | Preserved San Marzano, Avocado
Vin Cotto, Micro Basil, Bottarga
D E S S E R T S TAT I O N | 18
Lemon Bars with Mint Whipped Cream
Flourless Chocolate Cake | Molten Fudge Heart,
Chili Spiked Pepitas, Smoked Wild Strawberry
“Scratch” Cannoli | Rum Soaked Dry Fruit,
Mascarpone, Grilled Mango & Papaya Salsa
White Chocolate Panna Cotta, Espresso Crema
DINNER BUFFETS
F L O R I DA F L AT S | 130
T H E S H E L B O R N E B A R B E C U E | 100
Vine Ripe Local Tomato Gazpacho Martinis
Peel n Eat Pink Shrimp, Habanero Ketchup, Pomelo
Salsa, Fresh Horseradish
Rock Shrimp Ceviche, Shallot, Roast Corn, Sour Orange, Micro
Cilantro
Hearts of Palm Salad, Baby Spinach, Teardrop Tomatoes,
Valencia Orange, Basil, Sherry Vinaigrette
URBAN FLATBREAD STATION
Prosciutto, Mission Fig, Baby Watercress Ricotta
Smoked Chicken, Corn, Cilantro, Roast Poblano, Queso Fresco
Wild Mushroom, Baby Arugula, Local Blue
Deviled Eggs, Smoked Paprika, Dill
Southern Potato Salad, Celery, Red Onion, Eggs, Mustard
Cabbage Slaw, Celery Seed, Apple Vinegar, Mayo
FROM THE GRILL
Smoked BBQ Spare Ribs
Florida BBQ Chicken
Grilled Moroccan Spiced Salmon
CARVED ITEMS
Grilled Corn on the Cob, Pimento Butter
Churrasco Tri-Tip Steak & Mint Chimichurri
Sweet Potato Soufflé, Marshmallows, Candy Pecans
Whole Roasted Flounder, Braised Chard, Lemon Aioli
& Agrumato
Jalapeno Cornbread, Creamy Honey Butter
Smoked Bone-In Heirloom Pork Loin; Mustard Greens,
Hominy Casserole
DESSERT
(Chef required $185 per 40 guests)
(Choice of)
(Chef required $185 per 40 guests)
Peach Cobbler, Strawberry Rhubarb Pie,
Apple Pie (Seasonal)
DESSERT
Freshly Brewed Coffee and Assorted Teas
(Choice of)
Key Lime Tartlets or Baked Alaska or Banana Cream Pie
or Dark Chocolate Mousse
Freshly Brewed Coffee and Assorted Teas
T H E F L O R I D A B I R D | 110
STARTERS
N E W E N G L A N D C L A M B A K E | 120
STARTERS
Potato Salad, Celery, Red Onion, Eggs, Mustard
Cabbage Slaw, Celery Seed, Apple Vinegar, Mayo
Penne Pasta Salad, Pesto, Parmesan, Pine Nuts
Caprese | Tomato, Fresh Mozzarella, Basil, Olive Oil
Succotash, Sweet Corn, Butter Beans, Garden Tomatoes,
Pimento
Iceberg Wedge Salad, Smoked Bacon Chips, Buttermilk
Blue Dressing, Tomatoes, Red Onion
Thick Sliced Heirloom Tomatoes with Grilled Sourdough &
Olive Oil Basil Mayonnaise
ENTREES
Texas Style Fried Chicken
BUSHELS OF
Grilled Citrus Stuffed Quail, Rum Lacquer
1¼ lb. Steamed Maine Lobsters (1 per person)
Whole Roasted Natural Florida Brined Chicken
Polish Kielbasa
Cherrystone Clams
PEI Mussels
Corn & New Potatoes
DESSERT
(Choice of)
Strawberry Shortcake, Lemon Meringue,
Chocolate Caramel Tart
Freshly Brewed Coffee and Assorted Teas
ACCOMPANIMENTS
(Select 4)
Mac N’ Cheese | Elbow Pasta, Three Cheese, Red Pepper
Buttermilk Biscuits, House Butter, Local Honey, Preserves
Corn Hush Puppies with Jalapeño Butter
Butter Mashed Potatoes
DESSERT
(Choice of)
Strawberry Rhubarb Pie, Key Lime Pie, Chocolate Pie
Freshly Brewed Coffee and Assorted Teas
P L AT E D D I N N E R O F F E R I N G S
S A L A D S | 15
Shaved Brussel Sprout Salad | Pecorino, Candied
Pecans, Chipped Garlic, Bocconcini
Grilled Watermelon & Heirloom Tomato Salad | Turtle
Creek Chevre, Micro Mint, Vin Cotto
Homestead Tomato | Local Burrata, Torn Mint Grilled
Hearts of Palm, Baby Watercress, Vin Cotto, Georgia XV
Olive Oil
Shelborne High-Dive Salad | Baby Greens, Pear
Tomatoes, Citrus, Watermelon Radish, Herb Vinaigrette,
Olive Oil Croutons
B I R D S | 42
Pappardelle | Duck Confit, Morels, Roasted Garlic,
Asparagus, Parmesan Gremolata
“Brasserie” Amish Spring Chicken | Potato Puree, Haricot
Verts, Garlic Thyme Jus
Cornish Hen | Creole Rub, Crawfish Stuffing, Lemon
Oregano Aioli, Bacon Vinegar Greens
Artichoke Mousse Stuffed Quail | Spinach, Crispy Potato,
Creole Butter
F I S H | 44
Classic Caesar Salad | Romaine Hearts, Crostini, Shaved
Grana Parmesan, Anchovy Caesar Dressing
Steamed Local Yellow Tail Snapper | Basmati Rice,
Chimichurri, Grilled Green Beans, Lemon & Chili
Heirloom Tomatoes | Grilled Mango, Mesclun Greens,
Ricotta Sourdough Toast, Crisp Rice, Fried Basil
Day Boat Scallops | Cauliflower-Saffron Puree,
Tomato Confit
Roasted Rainbow Baby Beets | Turtle Creek Chevre, Wild
Arugula, Florida Pommelo Vinaigrette, Torn Olive Oil Crispy
Croutons
Grilled Local Sword Fish | Over Sunchoke & Artichoke
Risotto, Dade County Grilled Lemon & Herb Butter, Melted
Mini Heirloom Tomatoes & Micro Basil
UPGRADED SALADS AND
C O L D A P P E T I Z E R S | 19
M E AT S | 50
Maine Lobster Salad | Greens, Avocado, Hearts of Palm,
Corn, White Miso-Orange Vinaigrette
Jumbo Shrimp Cocktail | Mango Wasabi Mustard,
Tomato Sambal, Wonton Crisps & Basil
Lobster Fruit Napoleon | Layered Mango, Papaya, Apple,
Truffle Cream, Citrus Remoulade
H O T A P P E T I Z E R S | 19
Jumbo Lump Crab Cakes | Chevre, Frisée, Gingered
Black Beans, Red Pepper Rouille
Florida Spiny Lobster & Conch Chowder | with Local
Sweet Corn & Aged Sherry
Oysters Rockefeller | Spinach, Pernod, Roasted Fennel,
Parmesan
Sliced Peppercorn Crusted Sirloin | Grafton Cheddar Gratin
or Goat Cheese Whipped Potatoes, Charred Red Pepper
Sauce
Grilled Filet | Smashed Garlic Fingerling Potatoes, Crispy
Tobacco Onion Straws, Tamarind Steak Sauce
Bone-In Pork Chop | Roasted Apples & Celery Root Puree,
Greens, Demi-Apple Reduction
S U R F A N D T U R F | 75
Filet and Maine Lobster | Saffron Potato Puree Asparagus,
Demi-Cabernet
Sliced Chateaubriand and Citrus Grilled Prawns | Farro
Risotto, Grilled Broccolini
Crab Cake Crusted Filet Mignon | Lobster Whipped
Potatoes, Lemon Glazed Asparagus & Crispy Fried Shallots
S W E E T E N D I N G S | 12
Key Lime Pie
Peach Cobbler
Banana Cream Pie
Strawberry Shortcake
Lemon Meringue Pie
L I B AT I O N S
ONE BARTENDER IS REQUIRED FOR EACH 50 GUESTS.
BELOW PACKAGES ARE INCLUSIVE OF SOFT DRINKS, JUICES, MINERAL WATERS AND MIXERS.
CONSUMPTION BAR OR CASH BAR OPTIONS ARE NOT AVAILABLE FOR CATERED EVENTS.
PREMIUM
E XC L U S I V E
B E E R , W I N E & S O DA
Finlandia Vodka
Grey Goose Vodka
House Red & White Wine
Death’s Door Gin
The Botanist Gin
Assorted Beers
Don Q Silver Rum
Bacardi Silver Rum
Assorted Soft Drinks & Waters
Famous Grouse Scotch
Jack Daniels Tennessee Whiskey
$22 | First Hour
Old Forester Bourbon
Macallan Single Malt Scotch
$12 | Each Additional Hour
Cuervo Silver Tequila
Maestro Dobel Diamante Tequila
House Red & White Wine
House Red & White Wine
Assorted Beers
Assorted Beers
$32 | First Hour
$40 | First Hour
$18 | Each Additional Hour
$22 | Each Additional Hour
BAR ENHANCEMENTS
ONE BARTENDER IS REQUIRED FOR EACH 35 GUESTS.
*PREMIUM/EXCLUSIVE BAR MUST BE ORDERED FOR ENHANCEMENT
MARTINI BAR
CLUB CAR
Sidecar Martini
Shaken Not Stirred
Our skilled bartenders craft cocktails using artisanal
spirits, fresh fruits and herbs, and house-made infusions.
Cosmopolitan
$10 | First Hour $8 | Each Additional Hour
$8 | First Hour
$5 | Each Additional Hour
S E A S O N A L B O TA N I S T
Botanist Scottish Gin, Fresh Florida Fruit, Basil
S P E C I A LT Y D R I N K S
Caipirinha
Mint Julep
Tom Collins
F LO R I DA L E M O N A D E
Old St. Pete Florida Whiskey, Fresh lemon, Peach Falernum
Mojito
CHERRY RED
Margarita
Hudson Manhattan Rye, Luxardo Maraschino, Artisanal Bitters
$5 | First Hour
$3 | Each Additional Hour
COOL AS A CUCUMBER
St. Augustine Florida Cane Vodka, Fresh Local Cucumber,
Lemon Syrup, St. Germain
C AT E R I N G G U I D E L I N E S
FOOD AND BEVERAGE MINIMUM GUARANTEE
The food and beverage minimum for catered events is 10 guests. However, some menus will require higher minimums.
COVER COUNT ATTRITION / MEAL GUARANTEE
A guest guarantee is required by noon, 72 business hours prior to your event. The hotel services up to 5% over the guarantee. If
the guaranteed number of guests falls below the original count, the host is responsible for the confirmed number of guests.
SERVICE CHARGE AND TAX
A 22% service charge and 9% sales tax charged to the service charge plus present rate of sales tax 9% are added to all food and
beverage charges. Note that food and beverage prices are subject to change without notice. In the event that your organization
is tax exempt, we are required by the law to have a copy of your Florida state tax exemption certificate on file prior to the event.
AUDIO VISUAL, ENTERTAINMENT AND DECORATIONS
White or Black linen is provided at no charge for your catered event. Your catering representative is able to assist with any
upgrades such as additional linen, floral arrangements, lighting, audio visual, entertainment, ice sculpting, production needs and
more to execute a successful event. Permitting may be required for outdoor events with entertainment.
NON-REFUNDABLE DEPOSITS/PREPAYMENT
A non-refundable deposit of 50% of the estimated charges will be required with the signed contract. The estimated full balance will
be due 30 days prior to the start of the scheduled event date.
LABOR CHARGES
Bartenders | One (1) bartender fee of $150.00 will apply to each fifty (50) guests for the first three (3) hours. Each additional hour
will be subject to a $50.00 per hour fee.
Chefs | Chefs are required for some menu items, and are detailed next to each menu selection. One (1) Chef will be required for
each fifty (50) guests being served.
Corkage Fee | $40.00 per bottle, plus 22% service charge based on the hotel retail value of the bottle and applicable taxes.
Set-up Labor Fee Minimum | $10.00 per guest, plus tax will apply to all outside functions. For groups less than 10 guests, an
additional service charge will apply: $200.00 full day (8-hours), $100.00 for half day (events under 4 hours).
Restroom Attendants | For events over 100 guests, the Resort suggests an additional restroom attendant at a fee of $100.00 per each.
Security | For certain events additional security may be required at a fee of $40.00 per hour with a four hour minimum.
SIGNS AND DISPLAYS
No signs and displays are permitted without prior consent from your catering representative. Nothing shall be posted on, screwed
or otherwise attached to columns, walls, floors, furniture or other parts of the building.
SHIPMENTS
Shelborne Wyndham Grand will not accept materials delivered prior to three (3) days before event. Any packages sent to the
Resort will be the sole responsibility of the Group, meeting planner, or the designated representative.
• The Resort can accept no more than 10 packages for storage
• The following charges will apply for each package received by the Resort
$15.00 per Package per Day | 100+ pounds: Must be pre-approved
ROOM RENTALS/ OUTDOOR FUNCTIONS
Venue rental charges will be provided by your catering representative. Due to the demands of scheduling staff and equipment
movement, the hotel will decide on the day of your function at 2:00pm (or 4 hours prior to your event) whether the function will be
held inside or outside. If the weather forecasts a 40% chance of rain or higher, the party will automatically be inside to ensure the
safety of our guests and staff. For all functions at beachfront, beach bar and pool area, acrylic glassware will be used.
VALET PARKING
Daily valet parking charges are currently $25.00 for the first four hours and $5.00 each additional hour. Overnight valet parking
charge is currently $40.00. These charges are subject to change at any time without notice.
FOOD AND BEVERAGE
All food and beverage items served must be supplied and prepared by the Resort. Absolutely no food and beverage items may be
removed from the Resort banquet premise. If alcoholic beverages are to be served on the Resort premises (or elsewhere under
the Resort’s alcoholic beverage license), the Resort will require that only Resort servers and bartenders dispense beverages. In
accordance with the state and local law, it is the Resort’s policy to (a) request proper identification (photo I.D.) of any person of
questionable age and refuse alcoholic beverage service if the person is either under age of 21 or proper identification cannot be
produced, and (b) refuse alcoholic beverage service to any who, I the Resort’s sole judgment, appears intoxicated. In addition, the
Resort cannot allow anyone under 21 years of age to obtain, be given, be in possession of, or appear to be consuming alcohol,
regardless of where or how said alcohol was obtained.