Select the items you would like us to quote for your upcoming event by clicking on the Add To Quote button. You can access the various item categories by clicking the links above. Your Quote Request Form will build dynamically on the right hand side of the screen as you Add and Remove items. When you are done, fill in the required fields on the Quote Request Form and click on the Request Quote button which will submit your Quote Request to us for processing. Someone from our team will be in contact with you shortly with either your completed Quote Request or to request any additional information we may require to ensure that we provide you with a quality response. If your need is urgent or you wish to speak directly with one of our Associates regarding your quote request please call 941-921-3400. The more complete the information is that you supply us, the quicker we will be able to respond to your Quote Request. Please be sure to provide us with Your Name, Email Address, Phone Number, Event Date, Estimated Number of Guests, Event Type and Event Location. Thank you for allowing us the opportunity to earn the favor of your business.



Desserts


Mini Linzer Tortes
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Brownies
Fudge Brownies made from scratch.

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Carrot Cake with Baileys Cream Cheese Icing
Our one of a kind Carrot Cake topped with Baileys Cream Cheese Icing.

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Caramel Macadamia Nut Tart
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Apple Galette
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Tiramisu
A traditional Italian dessert.

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Assorted Bite Size Desserts
Bite sized tastes of the best desserts we offer.

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Cheesecake
A classic preparation featuring a Graham Cracker crust.

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Dark and White Chocolate Dipped Strawberries
Fresh strawberries dipped in two kinds of chocolate.

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Bananas Foster Flambe
Bananas Foster served over a Crepe and topped with whipped cream.

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Crepe Station
Our made to order Crepes served with a variety of toppings.

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Poached Pear
Fresh Pears poached to perfection.

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Key Lime Tart
Fresh Florida Key Lime Custard served in a crunchy shell.

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Chocolate Truffles
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Chocolate Chambord Torte
A Signature Chef Paul Mattison creation.

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Canollis
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