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BOCA RATON RESORT & CLUB SERVES THE FOOD OF LOVE

06-30-2010

 

 

BOCA RATON RESORT & CLUB SERVES THE FOOD OF LOVE:
DELECTABLE, CREATIVE DESTINATION WEDDING MENUS
FOR REHEARSALS, RECEPTIONS, LUNCHES & BRUNCHES

BOCA RATON, FLA (June 29, 2010) - Boca Raton Resort & Club destination weddings are delicious experiences thanks to the culinary wizardry of Executive Chef Andrew Roenbeck and his talented team. In addition to overseeing all food and beverage at the Resort, Chef Andrew designs an array of delectable custom menus to thrill brides and their wedding guests at rehearsal dinners, cocktail and dinner receptions, post-wedding brunches and more.

To help start the food of love planning process, Chef Andrew has introduced a glittering jewel box of menu options for every destination wedding occasion. Each menu showcases the season's freshest ingredients in diverse, inventive dishes that are presented with great flair to complement the bride's wedding style. 

Wedding Luncheons

• Topaz: A three-course plated luncheon, featuring mezzaluna salad, scallopine of chicken with roasted potatoes and seasonal vegetables, Bailey's tiramisu and bride's custom wedding cake design with selection of coffee and teas; three hours, $52 per person
• Emerald: Three plated courses begin with mozzarella and sun-ripened tomato salad on baby lettuce, followed by bronzed tenderloin of beef with Italian vegetable risotto, and concludes with milk chocolate caramel torte and bride's custom wedding cake design with selection of coffee and teas; three hours, $72 per person

Wedding Receptions

• Sterling: Passed hors d'oeuvres, including San Daniele prosciutto-wrapped asparagus, Hawaiian seared tuna on wasabi cream, wild raspberry and brie phyllo star, Peruvian beef tenderloin brochette, and sesame chicken with apricot sauce; one hour, $35 per person
• Golden: Epicurean display of artisanal cheeses with accompanying fruits, nuts, chutneys, breads and crackers; chilled jumbo shrimp with brandied cocktail sauce, and passed appetizers, including carpaccio of beef, steamed Asian chicken shau-mai, French mushroom vol-au-vent, and miniature Maryland crab cakes; one hour, $65 per person
• Platinum: Tenderloin of beef Wellington carved to order; traditional antipasti display, with cheeses, marketplace meats, herbed bocconcini, marinated grilled vegetables, artichoke hearts, foccacia and breadsticks; imported brie with lilac honey and berries, with crusty baguettes; and passed appetizers, including smoked salmon rosettes on black bred, inside-out California rolls with avocado and wasabi, Maine lobster cobbler and Filipino vegetable spring rolls; one hour, $85 per person

Creative Reception Add-ons

• Morimoto Sushi Bar: Selection of nigiri and maki sushi, rolls and sashimi, with pickled ginger and wasabi; $35 per person; optional sushi chef upon request, $200 additional
• Imported Caviar Station: Osetra and Sevruga caviar with chopped egg, minced onion, chives, sour cream and citrus, with melba toast and buckwheat blini; $225 per ounce; the culinary team can also design dramatic ice carvings, ice tables or ice bars
• New American Foam Bar: Roasted salmon with asparagus-fennel salad and lobster foam, and beef short ribs with wild mushroom confit, parsnip potato puree and gorgonzola foam; $28 per person
• Sizzling Ocean Harvest Shrimp Station: Jumbo shrimp prepared to order as garlic shrimp scampi or Provencal with herbs; $28 per person
• Gourmet Mac & Cheese Station: White cheddar mascarpone with white truffle crunch; Florida rock shrimp with aged cheddar, sweet pea and basil; fresh asparagus, wild mushroom, roasted tomatoes and white cheddar; $19 per person
• Rocky Mountain Lamb Rack: Luscious racks of lamb served with roasted garlic honey mustard Provencal crust, minted marmalade and sliced baguette; serves 15 guests, $400

Wedding Dinners

• Pearl: Four plated courses, including floral salad with roasted beets, Criterion apples and peppered goat cheese; wild raspberry sorbet; herb and cider-roasted breast of chicken with Calvados and grilled prawn, vegetable risotto, fresh spinach and baby carrots; semi-sweet chocolate demisphere filled with caramel nougat cream and pineapple coulis, and bride's custom wedding cake design with selection of coffee and teas; $95 per person
• Ruby: An elegant evening of plated courses that include diver sea scallops with wild mushroom ravioli, spaghetti squash and plum tomato chive jus; vintage tomatoes with blistered asparagus; Perrier Jouet sorbet; Porcini truffle-crusted beef tenderloin with aged goat cheese gratin, haricot verts and oven roasted artichokes; pyramid of Tuscan hazelnut milk chocolate cream with raspberry center, lady fingers and crushed cannoli ice cream, and bride's custom wedding cake design with selection of coffee and teas; $125 per person
• Diamond: Service begins with presentation of a monogrammed menu to each guest, featuring plated courses of wild mushroom cappuccino with truffle foam; wild river smoked salmon and Jonah crab pearls with baby greens; Italian limoncello sorbet; choice of entrée selections, roasted boneless rack of lamb in Chianti jus, roasted halibut with fennel and artichoke in white balsamic, or filet mignon with roasted garlic, herb butter and truffle sauce; alternating desserts of white chocolate orange blossom pyramid or dark chocolate bombe with Grand Marnier truffle center, and bride's custom wedding cake design with selection of coffee and teas; $185 per person
• Sapphire: An inviting collection of elegant buffet presentations, including Gold Coast Seafood Bar; gazpacho shooters station; Japanese sushi bar; mezzaluna bamboo cones filled with guests' choice of three salads; carving stations with tenderloin of beef and pancetta-wrapped Maine lobster wellington, Boca Tasting Station with chef-prepared "martinis" of lamb, short ribs or scallops; Gnudis and Gnocchis pasta bar; and The Sweet Experience, with elaborate pastry selections and bride's custom wedding cake design with selection of coffee and teas; three hours, $165 per person
• Sweet Finales: An extravagant array of delicious house-made confections can enhance the dessert course, with options that include a Viennese table of sweet shots, signature brulées, and more; Serendipity Chocolate Sundae Station with hand-churned ice creams and toppings galore; or an All-White Decadence pastry table, with additional per person surcharges of $25 - $42

Other Options 

• Libations: A variety of hosted beverage options are available to ensure convivial toasting, from full bar or wine service to signature Martini or Mojito Bars, a cordial cart or an international coffee station
• Wedding Party treats: Arrange everything from morning pastries or power bars to trays of tea sandwiches, fruit or vegetable platters, even punchbow
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