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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