2015

Wedding MenusCreated By:

Butler Passed Hors D’OeuvresDe-Constructed Asian Chicken

PotstickersCrispy wonton triangle, topped with a ginger sesame

Thai chicken cake and a micro cilantro slaw

Cherry TomatoesFilled with Boursin cheese and toasted almonds

Cajun Rock ShrimpWith cucumber slaw and served on a decorative spoon

Dinner BuffetCitrus Greens Salad

Greens frisee, arugula, and baby spinach with sliced Florida oranges, fennel, toasted almonds, and a citrus vinaigrette

New York SirloinWith Cherry Port reduction

Glazed & Grilled Mahi Mahi MargaritaWith lime, tomato, garlic and a margarita glaze

CarrotsWith tops in herbed butter

Lemon Basil Risotto Cake

Fresh Concept - Buffet

Butler Passed Hors D’OeuvresSmoked Chicken & Caramelized

Onion Cornet with red onion crème fraîche in a savory cornet

Cajun Grilled Shrimp on European Cucumber Rounds

with a spicy Cajun cream cheese

Goat Cheese Pear Flatbread roasted pears candied pecans and apricot fig jam

Dinner Buffet

Classic Caprese Salad sliced beefsteak tomatoes, mozzarella, and fresh basil drizzled with aged balsamic

vinaigrette and extra virgin olive oil

Oven-Roasted Portabello Mushroom Cannelloni with creamy Alfredo sauce

Chicken Bella Vista with sun-dried tomato, capers, Kalamata olives and fresh basil

Zucchini & Squash Medley with roasted tomatoes

Mediterranean Basamati Rice

Fresh Concept # 1 - Buffet

Butler Passed Hors D’OeuvresGoat Cheese Peppadew

blended goat cheese and chives, presented in a petite peppadew pepper

Bacon-Wrapped Potato Tot with sour cream and chive

Toscana Flatbread grilled chicken, garlic, fontina cheese, pine nuts, fresh

thyme, and mozzarella

Plated Dinner

Freshly Baked Artisan Breadswith whipped butter, e.v.o.o., aged balsamic & finishing salt

Mixed Green Salad Wiwith cherry tomatoes, cucumbers, and purple onions in a champagne

vinaigrette Red Wine Braised Short Ribs

Chicken Champagne with smoked Gouda and caramelized onions in a champagne cream sauce

Garlic Mashed Red Skin Potatoes

Green Beans Almondine

Wedding Cake Cutting Service

Traditional Coffee Station

Signature Concept One – Plated Dinner

Butler Passed Hors D’OeuvresChicken In The Egg

Deviled eggs filled with spicy southern fried chickenGrilled Cheese Slider

Mini country toasts with brie, fig jam and rosemary butter

Maryland Crab Cake Towers*Seared and served with a Cajun remoulade

*item contains real and imitation crab

Dinner BuffetCheddar Chive Biscuits

With sweet butter**Cheddar Biscuits are paired with menu in place of Artisan Breads

Chopped Romaine SaladChopped romaine with diced Roma tomato, cucumber, sliced red onion,

blue cheese crumbles and avocado ranch dressingShrimp & Grits

Mascarpone-infused grits topped with Cajun shrimp, Louisiana Red Hot Caviar, Creole Gravy and fresh cilantro

Herb Stuffed Chicken Breast Wrapped in BaconChicken breast filled with herb cream cheese, then wrapped in bacon and

finished with a white wine sauce“Mashed Your Way” Sweet Potato

Creamy sweet potatoes with honey and brown sugarFresh Green Beans

Braised with bacon jam

Comfort Concept - Buffet

Butler Passed Hors D’OeuvresBrie En Phyllo

New Orleans style garnished with fresh fruit and filled with pecan praline

“Soup & Sandwich” Fig & Prosciutto Panini

With Gorgonzola grilled on focaccia and served with tomato basil soup shooter

Snow Pea Wrapped Shrimp Brochettes

In garlic butter

Dinner BuffetCaesar Salad

Fresh lettuce tossed with house-made parmesan croutons, fresh grated parmesan cheese and a classic Caesar dressing

Chicken ChampagneWith smoked Gouda and caramelized onions in a champagne cream sauce

Grilled Asparagus Spears

Sweet & Yukon Potato Gratin

Roasted Beef Tenderloin – Carving StationChef carved and presented with horseradish cream, bleu cheese cream

and caramelized onions

Classic Concept#1 - Buffet

Butler Passed Hors D’OeuvresSmoked Chicken, Cranberry &

Caramelized Onion BruschettaServed with crostinis

SpanakopitaPhyllo pastries filled with Spinach, Toasted Pine Nuts,

and Feta Cheese

Baked Stuffed Mushroom CapsFilled with Crab Mornay

Dinner BuffetFresh Garden Salad

With Tomatoes, Carrots, Cucumber, Toasted Sunflower Seeds, House-Made Parmesan Croutons and our House Basil Vinaigrette

Pan-Seared Breast of Chicken PiccataServed with a Lemon Caper Sauce

Grilled Chateau SteaksIn a Pinot Noir Demi Glaze

Oven Roasted New Potatoes

Chef’s Choice of Fresh Seasonal VegetablesIn a Lemon Butter Sauce

Classic Concept #2 - Buffet

Butler Passed Hors D’OeuvresCoconut Chicken Brochettes

Skewered chicken breast coated in coconut served with tropical salsa

Rustic Tomato & Mozzarella Bruschetta

On grilled Italian bread

Scallops Wrapped In BaconServed with an Asian plum sauce

Dinner BuffetCaesar Salad

Fresh lettuce tossed with house-made parmesan croutons, fresh grated parmesan cheese and a classic Caesar dressing

Red Wine Braised Short Ribs

Panko Thyme Crusted Mahi MahiWith a lemon beurre blanc

BroccoliniIn a light lemon-butter sauce

Wild Mushroom Risotto Cake

Classic Concept #3 - Buffet

Food & Beverage ArrangementsAll menu and beverage selections are required to be communicated to FOF in writing at least twenty-one (21) days prior to the planned function. It is the policy of

Fantasy of Flight that all arrangements for the serving of food and beverage in our function space are made with Fantasy of Flight. All alcoholic beverage sales and service shall be subject to the terms and conditions of the existing beverage license owned by Fantasy of Flight. Florida Law requires persons to be a minimum of 21

years of age to consume alcoholic beverages. Fantasy of Flight reserves the right to refuse alcohol service to anyone.

Service ChargeA taxable service charge of 23% is added to all food and beverage sales. Sales tax is applicable to all charges per the mandates of the State of Florida. If your

organization is tax exempt, please speak with your Sales Manager.

Banquet GuaranteesFantasy of Flight requires a final catering Guaranteed Guest Count a minimum of ten (10) business days prior to the event. Should the count not be confirmed as

required, the count shown on the Estimate of Charges will constitute the guaranteed attendance and basis for payment to allow for adequate staffing. Changes made to the Guaranteed Guest Count after the ten (10) business day cut-off may be subject to additional charges/fees. Should the actual number of guests attending the

event exceed the Guaranteed Guest Count; the customer will be charged for the actual attendance. Special meals for Health, Dietary and Religious reasons may be arranged with your Sales Manager in advance. The exact number of special meals must be included with your final guarantee. If a Pre-Set is required for any course

served at a banquet function, Fantasy of Flight will pre-set based on the guaranteed number of people. Any additional Pre-Set requests will be charged at an additional fee.

Food & Beverage Policies/Procedures