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Catering Menus - Buffet Menu 1

Our buffet items give our clients a wide variety of menu choices for large groups while still maintaining our high standards of quality cuisine.


House Baked Bread

  • Foccacia

  • Baguettes

  • Boule’s Bruschetta

  • Petit Pan

  • Flatbreads

  • Batard

Soups

  • Key West Shrimp and Blue Crab Bisque

  • Bahamian Conch Chowder

Cold Seafood Display  - Subject to Seasonal Availability

  • Shrimp Cocktail

  • Crab Cocktail

  • Ceviche

  • Stone Crab

  • Oysters on the Half Shell

  • Littleneck Clams

  • Crab Claws

  • Smoked Fish Dip

Salad Station

  • Baby Greens

  • Caesar Salad

  • Garden Salad

  • Assorted Dressings and Crudite with Dip

Carving Station

  • *Prime Rib au Jus with Horseradish Sauce and Smoked Chili Butter

  • *Bone-In Roasted Leg of Lamb with Madiera Mint Reduction and Rosemary/Barolo wine Demi-glace

Pasta Station

  • Fettucine

  • Linguine

  • Penne Rigate

  • Farfalle

  • Gemelli (twists)

  • Tri-colored Tortellini

Sauce Selections

  • Alfredo Marinara

  • Carbonara

  • Roasted Red Pepper Cream

  • Florentine

  • White Clam

  • Vodka Blush

Fresh Vegetables

  • Szechuan String bean Stir Fry

  • Snow Peas with Garlic and Ginger

  • Maple Glazed Carrots

  • Assorted Steamed Vegetables

  • Broccoli and Cheddar Salpicon

Starches

  • Twice Baked Potato

  • Sun dried Tomato and Boursin Mashed Potatoes

  • Ripe Plantains

  • Island Rice

  • Rosemary and Garlic Wedges

  • Yukon Gold and Fresh Leek Sauté

Entrees

  • Key West Pink Shrimp and Scallops in a creamy vermouth sauce over artichokes, asparagus, and fresh leeks.

  • Rare grilled Yellowfin Tuna with oriental Barbecue glaze over Soba noodles.

  • Yellowtail Snapper Francaise in a light egg batter, sautéed with lemon, butter, garlic, and white wine.

  • Pistachio Crusted Grouper accompanied by roasted garlic and a lemon beurre-blanc sauce.

  • Chicken Valdostana breast of chicken roasted with Presciutto ham, Sun dried tomatoes, and Fontina cheese.

  • Whole Pit Roasted Suckling Pig  served Caribbean Style!

  • Paella, Chicken, Chorizo, spiny Lobster, Shrimp, Clams, Mussels, and Scallops served “en Casserole” over Saffron scented Rice.

  • Lobster and Shrimp Thermidor served over Arborio rice.

  • Veal Normandine with applejack brandy, Fuji apples, a light cream sauce, and white grapes.

  • Roast Pork Tenderloin Kingston with black strap molasses, Chipolte peppers, Red Stripe® Beer, Cilantro, and Mango honey.

  • Chicken Roulade stuffed with Presciutto ham, fresh spinach, roasted peppers, and mozzarella cheese.

  • Grilled Salmon Filet with Mango salsa and a Rum Butter sauce.

Dessert Table

A wide selection of Kelly’s homemade desserts with a myriad of appropriate garnishes and sauces


*Rates and Menu Information subject to change.... Thank you.


For pricing and contract information please click the "Contact Us" link and complete our Online Form

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