· B R U N C H ·
MENU
O C E A N K E Y . C O M | 3 0 5 . 2 9 5 . 7 0 4 4
per person 75two chef attendants required at $100 each
JUICESfresh florida orange juice, grapefruit juice, cranberry juice
BEVERAGESfreshly brewed coffee, decaffeinated coffee, herbal tea blends, lemon
SLICED SEASONAL FRUITS & BERRIES (GF)
SELECTION OF OVEN FRESH BAKERY SPECIALTIES**
croissants, danish, muffins, fruit preserves, butter
IMPORTED & DOMESTIC CHEESE DISPLAY garnished with fresh fruit, served with homemade breads, lavosh, water crackers
FLUFFY SCRAMBLED EGGS (GF)boursin, chives
THICK CUT BRIOCHE FRENCH TOAST warm maple syrup, whipped butter
HOMESTYLE SAUSAGE LINKS (GF)
APPLEWOOD SMOKED BACON (GF)
HERB ROASTED POTATOES (GF)
SMOKED SALMON PLATTER*
red onion, capers, hard boiled eggs, tomato, lemon, cream cheese, bagels
PENNE PASTAwith pesto sauce and chicken
EGG & OMELET STATION* (GF)
CHEF PREPARED WITH THESE FILLINGS:cheddar, gruyere, mushrooms, green onions, peppers, tomatoes, artichokes, spinach, ham, bacon, shrimp
HERB CRUSTED PRIME RIB*
CHEF CARVED, SERVED WITH:horseradish crème, au jus, fresh baked rolls
BLOODY MARY BARper person 15per bartender 100
absolute vodka, celery, carrot sticks, bacon, jalapenos, olives, lemons, limes, assorted hot sauces, spices
MIMOSA BARper person 15per bartender 100
lamarca prosecco, orange and cranberry juices, peach nectar, assorted berries
* T H I S I T E M M A Y B E S E R V E D R A W O R U N D E R C O O K E D . C O N S U M I N G R A W O R U N D E R C O O K E D M E A T S , P O U L T R Y , S E A F O O D , S H E L L F I S H , O R E G G S M A Y I N C R E A S E Y O U R R I S K O F F O O D B O R N E I L L N E S S .
* * T H I S I T E M C O N T A I N S N U T S O R N U T P R O D U C T S
P L E A S E A L E R T Y O U R C A T E R I N G M A N A G E R O F A N Y F O O D A L L E R G Y C O N C E R N S P R I O R T O O R D E R I N G .P R I C I N G I S B A S E D O N A 9 0 - M I N U T E S E R V I C E .
A L L P R I C E S A R E S U B J E C T T O A 2 4 % S E R V I C E C H A R G E A N D 7 . 5 % S A L E S T A X .
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