HAWKSCAY.COM

BREAKFAST | BREAKS | LUNCH | DINNER

SPECIAL EVENTS AND RECEPTIONS

BANQUET MENUS

BANQUET MENUS

61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143

BREAKFAST MENUS PAGE 1 OF 2

BREAKFAST BUFFETSBreakfas t Buf fe ts ser ved for up to 1.5 hours • 25% Charge per person for each addi t ional hour

MORNING GLORY$26 PER PERSON • 10 PERSON MINIMUM

Fresh Florida Orange Juice • Fresh Florida Grapefruit Juice • Seasonal Fresh Fruit and Florida Citrus

Assortment of Breakfast Pastries, Croissants • Bagel Basket with Whole Wheat & Plain Bagels

Sweet Cream Butter, Fruit Preserves, Plain and Strawberry Whipped Cream Cheese

Freshly Brewed Regular and Decaffeinated Starbucks Coffee • Assortment of Tazo Teas

CALM WATERS SPA$32 PER PERSON • 20 PERSON MINIMUM

Fresh Florida Orange Juice Shots • Fresh Florida Grapefruit Juice Shots • Juice Shots (select one): Cantaloupe or Watermelon

Hot Oatmeal • Seasonal Fresh Fruit and Florida Citrus • Individual Plain, Low Fat and Fruit Yogurts

Quinoa & Broccoli Quiche • Homemade Organic Granola with Sundried Fruits & Nuts

Whole and Skim Milk • Bagel Basket with Whole Wheat & Plain Bagels

Sweet Butter, Fruit Preserves, Plain and Strawberry Whipped Cream Cheese

Freshly Brewed Regular and Decaffeinated Starbucks Coffee • Assortment of Tazo Teas

MARINA BREAKFAST$36 PER PERSON • 20 PERSON MINIMUM

Fresh Florida Orange Juice • Fresh Florida Grapefruit Juice • Cranberry Juice • Whole Fruit

Choice of Scrambled Egg Breakfast Burrito or Sandwich:

Breakfast Burritos to include: Scrambled Egg, Bacon, Sausage and Cheese or Peppers, Onions, and Cheese • Salsa and Sour Cream

Breakfast Sandwich to include: Scrambled egg, Canadian Bacon and Cheese on a Toasted English Muffin

Bakery Basket • Sweet Butter and Fruit Preserves

Freshly Brewed Regular and Decaffeinated Starbucks Coffee • Assortment of Tazo Teas

All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue

and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.

Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.

BANQUET MENUS

61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143

BREAKFAST MENUS PAGE 2 OF 2

BREAKFAST BUFFETSCONTINUED

H.S. TRUMAN’S$42 PER PERSON • 20 PERSON MINIMUM

Fresh Florida Orange Juice • Fresh Florida Grapefruit Juice • Cranberry Juice

Seasonal Fruit and Berries and Florida Citrus • Farm Fresh Scrambled Eggs

Applewood Smoked Bacon • Country Sausage • Cottage Potatoes

Homemade Organic Granola with Sundried Fruits & Nuts • Whole and Skim Milk

Assortment of Breakfast Pastries, Croissants and a Bagel Basket with Whole Wheat & Plain Bagels

Sweet Butter and Fruit Preserves • Plain and Strawberry Whipped Cream Cheese

Freshly Brewed Regular and Decaffeinated Starbucks Coffee • Assortment of Tazo Teas

BREAKFAST ENHANCEMENTS

HOT OATMEAL — $7 PER PERSON

Candied Pecans • Light Cream • Soft Brown Sugar • Golden Raisins

YOGURT PARFAITS — $9 EACH

Homemade Organic Granola • Yogurt • Seasonal Berries

SMOOTHIE STATION — $175 ATTENDANT FEE • $14 PER PERSON • 25 PERSON MINIMUM

Banana, Strawberry, Papaya and Mango • Yogurt • Crushed Ice & Honey

OMELET STATION — $175 CHEF ATTENDANT FEE • $16 PER PERSON

Fresh Farm Eggs, Egg Beaters and Egg Whites

Country Ham, Bacon, Bell Peppers, Scallions, Wild Mushrooms, Tomatoes, Spinach, Swiss and Cheddar Cheeses

FRENCH TOAST or PLAIN & BLUEBERRY PANCAKES — $10 PER PERSON

Strawberries • Whipped Cream • Warm Maple Syrup • Whipped Butter

BELGIAN WAFFLE BAR — $175 CHEF ATTENDANT FEE • $10 PER PERSON

Chocolate Chips • Whipped Butter • Fresh Berries • Whipped Cream • Warm Maple Syrup

All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue

and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.

Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.

BANQUET MENUS

61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143

MEETING BREAKS MENUS PAGE 1 OF 2

MEETING BREAKS10 Person Minimum — Al l Meet ing Breaks are ser ved for up to 1 hour

ALL DAY BEVERAGE BREAK$27 PER PERSON

Coffee, Sodas & Bottled Waters

ALL DAY MEETING BREAK$48 PER PERSON

Coffee, Sodas & Bottled Waters plus Choice of Two Meeting Breaks

HALF DAY MEETING BREAK$32 PER PERSON

Coffee, Sodas & Bottled Waters plus Choice of One Meeting Breaks

ENERGY BREAK$19 PER PERSON

“Nourishing the Entire Body”

RECHARGE$19 PER PERSON

“Sweeten Yourself Back on Your Feet”

REVITALIZE$19 PER PERSON

“Healthy Snacking”

Fresh Fruit Kabob with Honey Yogurt Dip

Energy Bars & Trail MixVitamin Water

Sliced Pineapple and StrawberriesChocolate M&Ms

Assorted Coffee CakesVitamin Water

Granny Smith & Red Delicious Apples, Bartlett Pears • Bananas

Vegetable Terra Chips & Mixed NutsVitamin Water

REJUVENATE$21 PER PERSON

Vegetable Crudités with Selection of DipsRoasted Red Pepper Hummus • Smoked Fish Dip

Flat Bread & Pita ChipsVitamin Water

POWER HOUSE$21 PER PERSON

Fresh Baked Cookies • Assortment of Mini Cupcakes Key Lime Tarts • Tropical Fruit Skewers with Dipping Sauce

Iced Coffee Bar with Vanilla, Hazelnut & Mocha Flavors

All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue

and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.

Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.

BANQUET MENUS

6 1 Hawks Cay Boulevard • Duck Ke y, F lo r id a 3 30 50 • (3 05 ) 289-5143

MEE TING B REAKS MENUS PAGE OF 2

MEETING BREAKSCONTINUED

A LA CARTE BREAK ITEMSDRINKS

Starbucks Gallon Coffee $84

Lemonade • Ice Tea per Gallon $40

Assortment of Soda $5 each

Bottle Water $6 each

Vitamin Water $6 each

Minute Maid Lemonade $6 each

Honest Tea $5 each

Monster Energy Drink $6 each

PowerAde/ Zero $6 each

SNACKS

Assorted Whole Fruit $4

Granola Bars $4.50 each

Assortment of Candy Bars $4 each

Individual Bags of Chips or Pretzels $4 each

Soft Salted American Pretzel with Yellow Mustard and Queso • Cinnamon Sugar Pretzel $46 per dozen

Chefs Choice of Assorted Freshly Baked Jumbo Cookies $46 Per Dozen

Nuts and Chocolate (Planters) individual bags $4.50 each

Tropical Fruit and Nuts individual bags $4.50 each

All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue

and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.

Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.

BANQUET MENUS

61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143

LUNCH MENUS PAGE 1 OF 2

GRASSY KEY BUFFET$53 PER PERSON • 25 PERSON MINIMUM

Salad of Baby Greens, Candied Pecans, Dried Cherries Passion Fruit Papaya Vinaigrette

Grilled Chicken Breast with Citrus Lemon Sauce • Macadamia Nut Crusted Snapper with Pineapple Mango Salsa

Provencal Herb-Roasted Potatoes • Butter-Braised Carrots and Haricot Vert

Dulce De Leche Cheesecake with Caramel Sauce • Fresh Tropical Fruit Tart • Iced Tea or Lemonade

SANDWICH SHOPPE BUFFET$39 PER PERSON • 20 PERSON MINIMUM

Today’s Soup • Florida Greek Salad • Mixed Green Salad with Grapes, Melon and Balsamic Vinaigrette

Choice of Three Sandwiches: Herb Roasted Vegetables, Buffalo Mozzarella and Basil Pesto on a Whole Wheat Roll

Flaked White Tuna, Celery, Cilantro and Orange Vinaigrette on a Hoagie Roll

Shaved Sugar Cured Ham, Dry English Mustard, Sharp Cheddar and Pickle on a Pretzel Roll

Slow Cooked Turkey Breast, Island Slaw, Brie and Cranberry Mayo on a Baguette

Rare Roasted Beef, Marinated Sweet Peppers, Provolone and Horseradish on a Cuban Baguette

Assorted Cookies • Brownies • Iced Tea or Lemonade

LUNCH BUFFETSLunch Buf fe ts ser ved for up to 1.5 hours

25% Charge per person for each addi t ional hour

PIGEON KEY WRAP IT UP BUFFET$46 PER PERSON • 20 PERSON MINIMUM

Today’s Soup • Tossed Caesar Salad

Roast Beef, Arugula, Heirloom Tomato, Shaved Fennel, Bermuda Onion, Horseradish Chantilly on a Garlic Herb Tortilla

Cubano Wrap, Pulled Pork, Ham, Swiss, Pickles, Mustard, on a Sundried Tomato Tortilla

Mojo Grilled Chicken, Manchego, Spinach, Tomatoes on a Garlic Pesto Tortilla

Black Olive Tapenade, Cherry Tomatoes, Arugula, Hearts of Palm, Artichokes on a Spinach Tortilla

Red Velvet Cake • Caramelized Apple Tart • Pecan Pie • Iced Tea or Lemonade

All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue

and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.

Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.

BANQUET MENUS

61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143

LUNCH MENUS PAGE 2 OF 2

LUNCH BUFFETSCONTINUED

CHEESEBURGER IN PARADISE BUFFET$49 PER PERSON • 20 PERSON MINIMUM

Mixed Greens with Florida Citrus • Balsamic & Raspberry Vinaigrette • Pineapple Cole Slaw

Jerk Cheese Burger Sliders with American Cheese and Caramelized Onions

BBQ Pork Sliders • Fish and Chips; Local Catch and Yuca Fries

Brownies, Key Lime Tarts and Pound Cake with Local Berries and Whipped Cream

Iced Tea or Lemonade

PLATED SINGLE SALADTWO COURSES • $30 PER PERSON • 10 PERSON MINIMUM

CHOICE OF ONE SALAD AND ONE DESSERT FOR ENTIRE GROUP

Baked Roll and Butter

Hawks Cay Caesar Salad with Red Onions, Capers, Shaved Parmesan and Homemade Garlic Croutons

With Grilled Chicken or Grilled Shrimp

Carrot Cake or Coconut Cake

Iced Tea or Lemonade

PLATED SALAD TRIO$30 PER PERSON • 10 PERSON MINIMUM

Blackened Shrimp, Jicama and Mango Salad

Fresh Tuna, Crumbled Feta Cheese and Nicoise Olives

Curry Chicken Salad

Johnny Cakes

Carrot Cake or Coconut Cake

Iced Tea or Lemonade

PLATED LUNCHEONS

All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue

and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.

Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.

BANQUET MENUS

61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143

RECEPTIONS MENUS PAGE 1 OF 7

RECEPTIONS

HORS D’OEUVRESONE HOUR OF SERVICE • MINIMUM ORDER OF 25 PIECES • INCREMENTS OF 25 PIECES

COLD ASSORTMENTVine Ripened Tomato and Goat Cheese $4.50

Artichoke, Sundried Tomato and Olive Bruschetta $4.50

Shrimp and Avocado in Cucumber Cup $6

Shrimp Cocktail Shooter $6.50

Tuna Tartar, Tobiko, Citrus Soy, Wonton Crisp $7

Tenderloin with Steak Sauce and Creamed Horseradish $8

Prosciutto Wrapped Asparagus, Saffron Aioli $6.50

Prosciutto, Watermelon and Goat Cheese, Basil Emulsion $6.50

Fingerling Potato, Snipped Chives, Caviar $6

Bourbon Grilled Shrimp, Boursin Cheese on a Crostini $8

Smoked Duck Breast, Dry Cherry Mousse $8

Spicy Shrimp Summer Roll, Sweet Chili Citrus Sauce $8

HOT ASSORTMENTTruffle Risotto Fritter with Asparagus & Mushrooms $6

Baked Brie Raspberry Purse $6

Vegetable Spring Rolls, Sweet Chili Dipping Sauce $6

Mini Crab Cakes, Cilantro Tomato Tartar $8

Conch Fritters, Ginger Mayonnaise $6

Beef Skewers with Chimichurri Sauce $8

Grilled Chicken Skewers with Peanut Sauce $7

Beef Wellington $8

Fire Roasted Vegetable and Pepperjack Empanada $6

Mini Kobe Beef Cheeseburger $7

Mini Corn and Edamame Quesadilla $6.50

Coconut Shrimp with Apricot Horseradish $8

Mini Cuban Sandwich $5.50

Apple and Brie Grilled Cheese $7

Goat Cheese Stuffed Dates wrapped in Bacon $6.50

Macadamia Nut Crusted Chicken Skewers $7

Thai Chicken on Sugar Cane $7

All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue

and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.

Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.

61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143

RECEPTIONS MENUS PAGE 2 OF 7

BANQUET MENUS

RECEPTIONS CONTINUED

RECEPTION DISPLAYSCHOOSE ONE OR MORE OF THESE STATIONS TO ENHANCE YOUR BUFFET OR COCKTAIL RECEPTION

ACTION STATIONSCHOOSE ONE OR MORE OF THESE STATIONS TO ENHANCE YOUR BUFFET

25 PERSON MINIMUM

FARMSTEAD CHEESESDomestic and International Cheeses

Gourmet Crackers

Artisan Breads • Dried Fruits

Table Grapes

Small (30 - 50 ppl) $500

Medium (50 - 75 ppl) $600

Large (75 - 100 ppl) $750

ANTIPASTOItalian Cheeses • Cured Meats

Olives • Roasted Vegetables

Artisan Breads

Small (30 - 50 ppl) $500

Medium (50 - 75 ppl) $600

Large (75 - 100 ppl) $750

VEGETABLE CRUDITE´Fresh Florida Vegetables

Ranch • Blue Cheese • Roasted Hummus

Small (30 - 50 ppl) $350

Medium (50 - 75 ppl) $450

Large (75 - 100 ppl) $600

SEAFOOD TOWER $48 PER PERSON • MINIMUM 25 PEOPLE

*Oysters on the Half-Shell, Cocktail Shrimp, Snow Crab and Marinated Mussels

Over Crushed Ice with Lemons and a Trio of Sauces

SEAFOOD PAELLA STATION $36 PER PERSON • $175 CHEF ATTENDANT FEE

Traditional Paella Valencia (Chicken, Seafood and Chorizo)

PASTA STATION $26 PER PERSON • $175 CHEF ATTENDANT FEE

Choice of Two: Tri-colored Cheese Tortellini • Penne Pasta • Pear and Gorgonzola Fiocchi

Tomato-Basil • Alfredo with Snipped Chives • Pesto with Sun-dried Tomatoes

Old World Italian Breads

All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue

and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.

Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.

61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143

RECEPTIONS MENUS PAGE 3 OF 7

LATIN STATION $55 PER PERSON • $175 Chef Attendant Fee

Guacamole • Pineapple Cilantro Salsa • Black Bean and Roasted Corn Salad • Corn Chips

Shredded Chicken • Shredded Pork

Flank Steak • Baja Shrimp Skewers • Flour Tortillas

MEDITERRANEAN DISPLAY STATION $42 PER PERSON

Hummus • Pita Chips • Baba Ganouch • Lamb, Beef and Vegetable Kabobs • Marinated Olives • Roasted Red Peppers

Assorted Cheeses, Bread Rolls and Naan Bread

DESSERT DISPLAY $26 PER PERSON

Petit Fours • French Pastries • Chocolate Covered Strawberries • Macaroons

FISH TACO STATION $34 PER PERSON • $175 CHEF ATTENDANT FEE

Today’s Fresh Catch, Marinated Cabbage, Chipotle Cream, Guacamole, Pico de Gallo and Warm Flour Tortillas

Add Chicken 6 • Add Beef 8 • Add Shrimp 10

BANQUET MENUS

ACTION STATIONS CONTINUED25 PERSON MINIMUM

All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue

and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.

Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.

61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143

RECEPTIONS MENUS PAGE 4 OF 7

BANQUET MENUS

CARVING STATIONS30 PERSON MINIMUM

MOJO SUCKLING PIG $22 PER PERSON • $175 CHEF ATTENDANT FEE (1CARVER PER 70 GUESTS)

Served with Grilled Cuban Bread

WHOLE ROASTED BEEF TENDERLOIN $34 PER PERSON • $175 CHEF ATTENDANT FEE (1CARVER PER 70 GUESTS)

Cognac Green Peppercorn Sauce

*SEARED TUNA WITH SESAME CRUST $27 PER PERSON • $175 CHEF ATTENDANT FEE (1CARVER PER 70 GUESTS)

Green Papaya Slaw • Pickled Ginger • Wasabi • Seaweed Salad • Soy Jelly • Wonton Chip

GROUPER OR SNAPPER WHOLE FISH MARKET PRICE • $175 CHEF ATTENDANT FEE (1CARVER PER 70 GUESTS)

Sizzling Ginger & Sesame Glaze

ROASTED PRIME RIB $32 PER PERSON • $175 CHEF ATTENDANT FEE (1CARVER PER 70 GUESTS)

Whole Grain Mustard, Creamed Horseradish, Sherry Jus

All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue

and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.

Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.

BANQUET MENUS

61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143

RECEPTIONS MENUS PAGE 5 OF 7

DINNER BUFFETS

THE MARINA $88 PER PERSON • MINIMUM 20 PERSONS • $175 CHEF ATTENDANT FEE (1CARVER PER 70 GUESTS)

Hemingway Caesar Salad with Baguette Croutons

Vine Ripened Tomato and Fresh Mozzarella with Basil Pine Nut Pesto • Grilled Local Fish with Pineapple Mango Salsa

Marinated Flank Steak with Chimichurri Sauce • Key West Ale Grilled Chicken with Coconut Lime Reduction

Roasted Fingerling Potatoes • Garlic Sautéed Vegetables

Key Lime Tart • Chocolate Cake

Freshly Brewed Regular and Decaffeinated Starbucks Coffee • Assortment of Tazo Teas

COASTAL GRILL $78 PER PERSON • MINIMUM 20 PERSONS

Southern Bacon and Egg Potato Salad • Island Cobb Salad • Vegetarian Baked Beans

Citrus Baked Mahi Mahi • Papaya Passion Fruit Salsa • Barbeque Baby Back Ribs • Bourbon Chicken with Peppers and Mushrooms

Fingerling Potatoes • Garlic Vegetables

Fresh Fruit Tarts • Red Velvet Cake

Freshly Brewed Regular and Decaffeinated Starbucks Coffee • Assortment of Tazo Teas

SOUTHERN HOSPITALITY $76 PER PERSON • MINIMUM 30 PERSONS

Chicken Crayfish Gumbo • Southern Potato Salad • Black Bean and Corn Salad • Garden Salad

BBQ Braised Beef Short Ribs with Wild Mushrooms and Cippolini Onions • Pecan Fried Chicken Breast

Bourbon Peach Glaze • Island Pan Seared Catch with Florida Citrus Beurre Blanc

Pecan Tarts • Coconut Cream Pie

Freshly Brewed Regular and Decaffeinated Starbucks Coffee • Assortment of Tazo Teas

ISLAND HEAT $88 PER PERSON • MINIMUM 50 PERSONS • $175 CHEF ATTENDANT FEE

Mixed Greens with Melon • Jicama, Mango and Shrimp Salad

Baby Iceberg, Blue Cheese, Applewood Smoked Bacon, Cherry Tomatoes

Chimichurri Marinated Skirt Steak • Cuban Chicken with Yellow Rice • Mojo Marinated Suckling Pig

Grilled Cuban Bread • Sweet Plantains • Green Beans and Almonds

Mango Tarts • Crème Brulee • Cheesecake

Freshly Brewed Regular and Decaffeinated Starbucks Coffee • Assortment of Tazo Teas

All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue

and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.

Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.

BANQUET MENUS

61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143

RECEPTIONS MENUS PAGE 6 OF 7

DINNER BUFFETS CONTINUED

HOOK N COOK $88 PER PERSON • MINIMUM 50 PERSONS • $175 CHEF ATTENDANT FEE

Florida Conch Chowder • Tropical Seafood Salad, Citrus Vinaigrette

Iceberg salad, pecan, maytag blue cheese, heirloom tomato, cured bacon, ranch and balsamic vinaigrette

Vine Ripened Tomato, Mozzarella and Basil Salad • Jerk Chicken Breast

Local Catch or Your Own Catch (Prepared grilled, blackened and fried)

— Add Florida Lobster – Market Price • Add Stone Crab Claws – Market Price —

Black Beans and Rice • Farm Fresh Sautéed Vegetables

Key Lime Pie • Hazelnut Chocolate Cake

Freshly Brewed Regular and Decaffeinated Starbucks Coffee • Assortment of Tazo Teas

TASTE OF HAWKS CAY $140 PER PERSON • MINIMUM 50 PERSONS • $175 CHEF ATTENDANT FEE

OASIS CAY Florida Keys Sampler with Lobster Corn Dog, Conch Fritters, Coconut Shrimp with Key Lime Aioli

Mediterranean Plate with Hummus, Roasted Tomato, Marinated Olives, Grape Leaf, Feta Cheese and Cucumbers

Cheesecake with Tropical Fruit

HAWKS CAY MARKETPLACE Hand Carved Prime Rib with Roasted Fingerling Potatoes

Seared Sea Scallop with Black Beluga Lentils, Vegetable Brunoise, Chardonnay Sauce

Gourmet Salad Station with Organic Greens, Dried Fruit, Nuts, Blue Cheese, Baby Mozzarella, Assorted Dressings

Chocolate Marquis with Raspberry Puree

SIXTY-ONE PRIME Braised Short Rib with Parsnip Puree, Cognac Jus

Paella with Shrimp, Mussels, Local Fish, Scallops, Peas, Chorizo

Guava Flan

ANGLER AND ALEPeel and Eat: Key West Shrimp and Cocktail Sauce

Lobster Macaroni and Cheese

*Tuna Nachos: Blackened Seared Tuna on Wonton Crisp, Seaweed Salad, Pickled Ginger

All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue

and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.

Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.

MINIMUM 10 PERSONS

THREE COURSE $95 PER PERSON • FOUR COURSE $125 PER PERSON • DUET PLATE AN ADDITIONAL $30 PER PERSON

SOUPSCuban Black Bean Soup • Corn and Crab Bisque • Conch Chowder

SALADSBowtie of Mesclun Greens, Shaved Cucumber, Cherry Tomatoes, Pecans, Blue Cheese Crumbles,

Aged Balsamic and Vinaigrette

Baby Spinach Salad with Burrata, Spiced Walnuts, Sage, Marinated Bell Peppers, Key Lime Vinaigrette

Field Greens with Dried Cherries, Goat Cheese, Candied Pecans, Raspberry Vinaigrette

Long Cut Romaine Hearts, Pancetta Crisp Creamy Caesar Dressing, Garlic Crouton

Tropical Fruit Salad, Mango, Papaya, Pineapple, Cherry Tomatoes, Arugula and Frisee, Key Lime Vinaigrette

APPETIZERSHawks Cay Crab Cake, Bell Peppers and Corn Relish • Lemon Seared Diver Scallop, Pineapple Reduction

Wild Mushroom Ravioli, Celery Root Puree, Duck Confit, Tomato Fennel Broth

Tree Syrup Glazed Short Rib, Crispy Shallots and Pickled Jicama

ENTREESCrispy Seared Yellowtail Floridian Snapper with Passion Fruit Papaya Salsa • Cilantro Chipotle Mahi Mahi with Pineapple Salsa

Seasonal Pan Seared Sustainable Catch with Fine Herb Butter • Wild Mushroom Stuffed Chicken with Natural Jus

Braised Beef Short Ribs with Cabernet Sauce • Grilled Beef Tenderloin with Cognac Green Peppercorn Sauce

Mushroom Ravioli, Baby Vegetables with Crushed Tomato, Shallots

CREATE A DUET PLATE BY ADDING: Florida Blue Crab Cake • Florida Keys Lobster (seasonal) • Jumbo Gulf Prawns (3 prawns) • Beef Tenderloin

VEGETABLESSauteed Brocolinni • Julienne Vegetables • Baby Carrot and Haricot Vert Bundle

Jumbo Asparagus Bundle • Locally Grown Baby Vegetable Medley

ACCOMPANIMENTSSweet Corn Roasted Garlic Mashed Potatoes • Five Cheese Potato Gratin • Truffle Mac & Cheese

Celery Root and Fennel Puree • Salt Baked Fingerling Potatoes

DESSERTSKey Lime Pie with Guava Coulis • Chocolate Sabayon Cake with Raspberry Coulis

White Chocolate Cheese Cake with Florida Berries and Caramel Sauce

Chocolate Trilogy — Dark, Milk and White Chocolate Mousse • Tropical Mousse Cake • Crème Brule Tart

Freshly Brewed Regular and Decaffeinated Starbucks Coffee • Assortment of Tazo Teas

BANQUET MENUS

61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143

RECEPTIONS MENUS PAGE 7 OF 7

PLATED DINNER

All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue

and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.

Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.

61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143

BAR MENUS PAGE 1 OF 2

BANQUET MENUS

BAR MEN USAL L BA RS REQUIRE A BARTENDER • ONE BARTE NDER PER 7 5 PEOPLE • $ 5 PER BARTENDER

DELUXE PREMIU M HOSTED BAR$42 PER PERSON, FIRST HOUR • $18 PER PERSON, EACH ADDITIONAL HOUR

DELUXE PREMIUM LI QUOR SELECTION

PREMIUM HOSTED BAR$32 PER PERSON, FIRST HOUR • $15 PER PERSON, EACH ADDITIONAL HOUR

PREMIUM LIQUOR SELECTION

All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue

and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.

Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.

Vodka: Grey Goose, Titos• Gin: Bombay SapphireRum: Captain Morgan, Flor de Caña 12

Scotch Whiskey: Crown Royal, Johnny Walker BlackBourbon: Makers Mark • Tequila: Patron Resposado, Don Julio

Cordials & Cognacs: Bailey’s Irish Cream, Grand MarnierINCLUDES TWO PREMIUM WINES ALONG WITH OUR HOUSE WINE

Cabernet, Pinot Noir, Chardonnay, Pinot GrigioCHOOSE FOUR BEERS

Domestic Beer: Bud, Bud Light, Miller Lite, Michelob Ultra, Sandbar SundayImported Beer: Corona, Heineken, Red Stripe, Becks N/A • Assorted Mixers, Juices, Bottled Water, Fruit Garnish

Vodka: Smirnoff, Titos • Gin: TanquerayRum: Bacardi Silver, Captain Morgan’s Spiced

Scotch Whiskey: Crown Royal, Dewar’s White LabelBourbon: Jack Daniels• Tequila: El Jimador

HOUSE WINE SELECTIONPinot Noir, Cabernet, Chardonnay, Pinot Grigio

CHOOSE FOUR BEERSDomestic Beer: Bud, Bud Light, Miller Lite, Michelob Ultra, Sandbar Sunday

Imported Beer: Corona, Heineken, Red Stripe, Becks N/A • Assorted Mixers, Juices, Bottled Water, Fruit Garnish

BANQUET MENUS

61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143

BAR MENUS PAGE 2 OF 2

BAR MENUS CONTINUEDALL BARS REQUIRE A BARTENDER • ONE BARTENDER PER 75 PEOPLE • $150 PER BARTENDER

LIMITED HOSTE D BA R$25 PER PERSON, FIRST HOUR • $15 PER PERSON, EACH AD DITIONAL HOUR • $4 PER PERSON, WINE SERVICE

House Wine Selection: Cabernet, Pinot Noir, Chardonnay, Pinot Grigio

CHOOSE FOUR BEERSDomestic Beer: Bud, Bud Light, Miller Lite, Michelob Ultra, Sandbar Sunday

Imported Beer: Corona, Heineken, Red Stripe, Becks N/A

Assorted Mixers, Juices, Bottled Water, Fruit Garnish

CONSUMPTION BARDeluxe Premium Liquor Selection 15

House Champagne Selection 12 • La Marca Prosecco 12

House Wine Selection 10

Import Beer 8 • Domestic Beer 7 • Assorted Sodas, Juices, Bottled Water 5

CASH BARINCLUDES TAX AND SERVICE CHARGE • $500 MINIMUM REQUIRED

Deluxe Premium Liquor Selection 15

House Champagne Selection 11 • House Wine Selection 11

Import Beer 8 • Domestic Beer 7 • Assorted Sodas, Juices, Bottled Water 5

BAR ENHANCEMENTSWELCOME BEVERAGES • PER GALLON

Ice Tea 50 • Lemonade 50 • Fruit Punch (non alcoholic) 50

Red & White Sangria 85 • Bloody Mary 85 • Rum Punch 95 • Margaritas 95 • Flavored Margaritas 125 • Mojitos 150

ASK ABOUT OUR SPECIALTY BARS AND SHAKER PROGRAM. MARTINIS, MOJITOS, RUM AND CIGARS AND FROZEN DRINKS

All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue

and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.

Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.

BANQUET MENUS

WHITES AND ROSES Marques De Caceres “Exellens” $55Rioja Spain

Cloudy Bay, Sauvignon Blanc $72

Fritz Willi Off Dry, Riesling $54

Felluga, Pinot Grigio $68

Newton, Unfiltered Chardonnay $84

Far Niente, Chardonnay $125

Le Rime, Pinot Grigio $55

Proverb, Chardonnay $50

Chardonnay Sonoma Cutrer, $62Russian River Valley, California

Ferrari Carano, Fume Blanc Sauvignon Blanc $48

REDS Meiomi Monterey, Pinot Noir $65

Proverb, Cabernet Sauvignon $55

Point North, Pinot Noir, Oregon $50

Emeritus, Pinot Noir $95

Malbec, Achaval $72

Markham, Merlot $75

Sebastiani, Cabernet Sauvignon $77

Groth, Cabernet Sauvignon $145

Oberon, Napa Valley, Merlot $60

SPARKLING

Mumm, Napa Brut Prestige $70

La Marca, Prosecco $55

Veuve Clicquot Brut $150

Moet & Chandon Rose $120

BANQUET WINE LISTAL L BA RS REQUIRE A BARTENDER • ONE BARTE NDER PER 7 5 PEOPLE • $ 5 PER BARTENDER

61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143

BAR MENUS PAGE 1 OF 1

All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue

and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.

Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.