Build My Event Quote – Select Entrees
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.
Entrees
Angel Hair PastaAngel Hair Pasta served with rock shrimp, Asiago cheese and white wine sauce.
Empanadas
Empanadas with salmon, crab and shitake mushrooms.
Fennel Crusted Yellowfin Tuna
Fennel Crusted Yellowfin Tuna with a rioja sauce.
Blackened Fresh Florida Grouper
Blackened Fresh Florida Grouper with a citrus buerre blanc.
Pesto Crusted Salmon
We will be updating this item description shortly. Thank you!
Shrimp Fra Diavolo
Shrimp Fra Diavolo over linguini.
Grilled Pompano
Grilled Pompano with black olive vinaigrette.
Fresh Maine Lobster Tails
Fresh Maine Lobster Tails with all the traditional trimmings.
Grouper in Banana Leaves
Grouper in Banana Leaves with a orange and pineapple relish.
Chilean Sea Bass
Chilean Sea Bass with a mango-papaya salsa.
Grilled Red Snapper
Grilled Red Snapper with a lemon lime buerre blanc.
Pasta de la Mar
Pasta de la Mar rock shrimp, scallops and mussels in garlic and olive oil over linguini.
Snapper Puttanesca
Snapper Puttanesca with olives, capers, garlic, tomatoes and pine nuts.
Vegetable Lasagna
Vegetable Lasagna with white sauce.
Vegetable Torte
Vegetable Torte layers of baked eggplant, roasted peppers and Portabella mushrooms grilled with fresh mozzarella and served with fresh steamed vegetables and polenta.
Roast Duckling
Roast Duckling slow roasted and served over an orange ginger sauce with sun-dried cranberries.
Chicken Chasseur
Chicken Chasseur chicken breast grilled with sauteed mushrooms, tomatoes and shallots in a dry sherry sauce.
Chicken Marsala
Pan seared chicken breast topped with wild mushrooms and a rich Marsala wine sauce.
Chicken Chevre
Chicken Chevre topped with spinach, roasted tomatoes and goat cheese finished with a basil beurre blanc.
Chicken Piccata
Pan seared chicken breast topped with a caper, Parmesan and lemon beurre blanc.
Butter Pecan Chicken Breast
Butter Pecan Chicken Breast with a buerre blanc.
Carved Chateau of Beef Tenderloin
Carved Chateau of Beef Tenderloin with horseradish cream sauce, onion confit and cocktail rolls.
Slow Roasted Whole Suckling
Slow Roasted Whole Suckling with mojo sauce.
Chicken Cordon Bleu
A classic preparation of Chicken Breast stuffed with Ham and Cheese.
Chicken Curry
We will be updating this item description shortly. Thank you!
Andouille Stuffed Pork Loin
Juicy Pork Loin stuffed with Andouille sausage.
Blackberry and Currant Glazed Duck Breast
Moist and tender Duck Breast served with a blackberry and currant glaze.
Pacific Rim Duck Breast
Pacific Rim Duck Breast with a blood orange, sesame and ginger glaze.
Venison Chop
Venison Chop chargrilled and topped with woodland mushrooms and roasted shallots in a sage demi glace.
Chicken Saltimbocca
Chicken Saltimbocca with a pancetta sage au jus.
Slow Roasted Herb Chicken
Slow Roasted Herb Chicken with a black bean and corn relish.
Veal Oscar
Veal Oscar sauteed and topped with asparagus spears, Dungeness crab and a delicious bearnaise sauce.
Chicken Stephano
Chicken Stephano stuffed with spinach, mushrooms and pine nuts finished with a rich Marsala wine sauce.
Steak au Poivre
Aged rib eye, peppercorn studded, seared and served with a brandy cream sauce.
Stuffed Pinwheel Steak
Stuffed Pinwheel Steak stuffed with Boursin and fresh basil, rolled and roasted.
Steamship Round of Beef
Our slow roasted, tender and juicy preparation of this classic dish.
Mattisons Homemade Lasagna
Mattisons Homemade Lasagna cheese, veggie or meat.
Grouper Piccata
Sauteed Grouper topped with a white wine and caper sauce.
Shrimp Scampi
Shrimp Scampi served with a herbed garlic cream sauce over linguini.
Grilled Norwegian Salmon
Grilled Norwegian Salmon drizzled with fresh black olive vinaigrette.
New Zealand Rack of Lamb
New Zealand Rack of Lamb basted with fresh rosemary and a sun dried tomato and olive tapenade.
Filet Mignon
A center cut filet, grilled and served with sauteed button mushrooms and bearnaise
Lollipop Pork Chop
Lollipop Pork Chop grilled with a sweet onion Dijonnaise sauce
Osso Buco
Braised veal shanks with olive oil, wine, onions and garlic.
Chateaubriand
Our classic preparation of Beef Tenderloin.
Baked Ziti
Zita served with our house made tomato sauce and mozzarella cheese.
Portobello Stack
Portobello Stack with roasted tomatoes, ratatouille, Brie cheese and a pesto cream sauce.
Penne with Mushroom Sauce
Mushroom Sauce, oven roasted tomatoes, sauteed mushrooms and steamed spinach over penne pasta.
Bowtie Pasta in Reggiano Cream Sauce
Bowtie Pasta in a Reggiano Cream Sauce with sun-dried tomatoes and shitake mushrooms.
Grilled Salmon
Grilled Salmon marinated with lemon, olive oil and fresh herbs.
Salmon en Croute with mushrooms
Salmon en Croute with mushrooms and port wine wrapped in phyllo dough finished with a lobster Cognac sauce
Penne Pasta with Seafood Cream Sauce
Our succulent Seafood Creme Sauce served over Penne Pasta.
Chilean Sea Bass
Chilean Sea Bass with an Asian style shitake mushroom and ginger sauce.
Lump Crab Stuffed Salmon Filet
Lump Crab Stuffed Salmon Filet with a lemon buerre blanc.
Pesto Crusted Trout
Pesto Crusted Trout with a charred tomato and Chardonnay sauce.
Lightly Blackened Atlantic Salmon
Lightly Blackened Atlantic Salmon with a citrus buerre blanc.
Roast Prime Rib
Roast Prime Rib with a garlic and kosher salt crust, roasted tender and dressed with a port wine au jus.
Pork Tenderloin
Pork Tenderloin with apple onion jam.
Chicken Paillard
Chicken Paillard with mushroom, tomato, red onion and pesto sauce.
Paella
Traditional Spanish saffron rice with shrimp, mussels, fresh fish, chorizo, pork, garlic, onions, peas, artichoke hearts and tomatoes.
Chicken in Chianti
Chicken in Chianti roasted with onions, tomatoes, celery, carrots, pine nuts, sultanas, demi-glace and sage.
Tortellini Carbonara
Carbonara Sauce served over fresh Tortellini pasta.
Penne ala Vodka
Our Vodka Creme Sauce served over Penne pasta.
Stuffed Pasta Shells
Pasta shells stuffed with red sauce, meat and cheese.
Risotto-Fugi con Tortifo
White truffle oil and wild mushroom risotto.
Tortellini Alfredo
Alfredo sauce served over fresh Tortellini with sweet peas.
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