Sample Special Event Menus

Sample Brunch Buffet

Light Hors d'oeuvres

Assorted Mini Quiches
Bite-Sized Quiche Lorraine and Spinach Quiche

Three Cheese Presentation
with Cheddar, Swiss and Pepper Jack Cheeses

Seasonal Fruit Presentation
the Finest Selection of Fresh Fruit

Brunch Buffet Stations

Oven Roasted Turkey Breast and Honey Baked Spiral Ham on a Carving Station
Served with Mini Cheese Biscuits, Honey Mustard and Cranberry-Mayonnaise

Fresh Baked Muffins and Scones
Served with Fresh Whip Cream and Strawberry Jam

Poached Salmon
With Capers, Finely Chopped Onions and Creamy Dill Sauce

Blanched Asparagus and Steamed Haricot Verts
Garnished with Roasted Red Peppers, Drizzled in Olive Oil and White Balsamic Vinegar

Ursula's Stuffed Tomatoes
Spinach Stuffed Plum Tomatoes, Topped with Cheddar Cheese and Oven Baked

Custom Omelet Station
Made to Order Omelets with an Assortment of Topping Choices

Crab Cakes Topped with Garlic Aioli

Sample Lunch Buffet

Light Hors d'oeuvres

Imported Gourmet Cheese Board
Smoked Gouda, Fresh Homemade Mozzarella with Basil and Olive Oil, Double Cream Brie Baked in a Puff Pastry with Caramel Pecan Topping Served with a Red and Green Grapes, Olives, Gourmet Crackers and Fresh Baked Breads

Lunch Buffet Stations

Tender Roast Beef Carve Station
Garlic and Salt Rubbed and Slow Roasted
Served with Fresh Rolls, Au Jus Sauce and Zesty Horseradish Sauce

Sweetwater's Italian Chicken Tenders
with Creamy Pesto, Kalamata Olives and Artichoke Hearts

Creamy Penne Parma Rosa
Penne Pasta Served al Dente with Marinara and Alfredo Sauces

Grilled Tuscan Antipasto Vegetable Platter
A Medley of Grilled Eggplant, Zucchini, Red Pepper and Yellow Squash
Drizzled with Balsamic Vinaigrette

Fresh Spinach Stuffed Mushrooms
Topped with Cheddar Cheese

Sweetwater Fresh Florida Seafood Croquettes
A Sweetwater Favorite Served with a Creamy Garlic Aioli

Sweetwater's Vegetable Medley Presentation
A Medley of Broccoli, Cauliflower, Carrot, Cucumber and Grape Tomatoes
Served with our Signature Homemade Sweetwater Garden Herb Dip

Homemade Italian Focaccia Bread
with Sage and Onion

Sample Heavy Hors d'oeuvres Dinner

Carve Station: Chuck Roast Tender
Char-Grilled Tender Cuts of Beef. Served with Zesty Horseradish Sauce, Joe's Homemade
Steak Sauce and Fresh Baked Rolls

Honey Pecan Crusted Chicken Tenders
Marinated in a Honey Mustard, Rolled in Sweet Flakes, Topped with Roasted Pecans and Oven Roasted

London Broil Skewers with Orange-Barbeque Glaze

Grilled Vegetable Antipasto Platter
Marinated Roasted Red Peppers with Grilled Zucchini, Eggplant and Yellow Squash,
Dressed with Balsamic Vinaigrette

Wild Mushroom Ravioli
with a Sherry Cream Sauce, Topped with Roasted Pine Nuts

Skewered Caprese
with Grape Tomatoes, Fresh Mozzarella and Basil, Seasoned with Olive Oil, Salt and Pepper

Steamed Vegetable Dumplings
Served with Thai Chili Sauce

Pork Tenderloin Crostinis
Mini Herb Toasts Topped with Boursin Cheese, Caramelized Onions and Thinly Sliced Pork Tenderloin

Homemade Tomato Focaccia
with Light Pomodoro Sauce

Sample Buffet Dinner

Light Hors d'oeuvres

Spicy Chicken Empanadas
Served with Jalapeno Cilantro Crème Fraiche

Cream Cheese Torte
Layers of Roasted Red Pepper, Pesto and Herbed Cream Cheeses, Garnished with
Pine Nuts and Roasted Red Peppers, Served with Gourmet Crackers

Stuffed Mushroom Caps with Sage Sausage and Cheddar

Gold Dinner Buffet

Served Chopped Salad
Chopped Romaine and Iceberg Lettuce
Tossed with Chopped Cucumbers, Blue Cheese, Caramelized Pecans and a Creamy Vinaigrette

On the Buffet Line

Southwestern Chicken
Mojo Marinated and Char-Grilled, Topped with Peppers, Onions and Chorizo Salsa
Garnished with Shoestring Tortilla Strips

Louisiana Seafood Cakes
Crab, Salmon, Scallops, Shrimp, Peppers and Onions, Served with Cajun Remoulade

Sliced Beef Tenderloin Carve Station
Served with Tarragon Butter

Green Beans Almandine
Delicately Buttered Green Beans with Roasted Almonds

Roasted Red and Sweet Potatoes
Finely Encrusted with Fresh Herbs

Fresh French Bread and Butter

Sample Served Dinner

Passed Light Hors d'oeuvres

Spanakopitas
Flakey Phyllo Pastry stuffed with Spinach and Cheese

Smoked Salmon Canapés
Smoked Salmon on Pumpernickel Rounds, With Herbed Cream Cheese, Capers and Sprigs of Dill

Champagne Poached Asparagus
Wrapped in Prosciutto

Served Dinner Menu

Served Cushman Salad
Spring Mix with Tossed in a Light Vinaigrette
Topped with Craisins, Mandarin Oranges and Roasted Sunflower Seeds

Choice of:
Filet Mignon
Grilled Medium Rare, Stuffed with Gorgonzola Cheese
Chicken Pignoli
Fontina Cheese, Sun Dried Tomatoes and Pine Nut Stuffing, Topped with a White Wine Cream Sauce

Steamed Asparagus
with Lemon and Butter

Yukon Gold Mashed Potatoes

Fresh French Bread and Butter

Sample Dessert Menu of Sweetwater's Sweets

Apple Pie a la Mode

Traditional Cheesecake
with Seasonal Fruit, Caramel or Chocolate Toppings

Cobbler a la Mode
Apple, Peach or Blackberry

German Chocolate Cake

Hummingbird Cake

Italian Pears Zabaglione
Oven Baked Pears Topped with Italy's Finest Custard

Mini Key Lime Pie

Bourbon Pecan Brownies

Strawberry Shortcake

Sweet Potato Pie

Chocolate Raspberry Layered Mousse

Tiramisu

Joe Joe's Chocolate Molten Mini Cakes
Topped with French Vanilla Whipped Cream