Cocktail Reception Options

COCKTAIL RECEPTIONS*

The Rendezvous ($35 pp)

Your Choice of 3 Butlered Appetizers (see appetizer list below)

Your Choice of 3 Displayed Appetizers (see appetizer list below

 

 

The Soiree ($47.50pp)

Your Choice of 3 Butlered Appetizers

Your Choice of 3 Displayed Appetizers

Carving station served with Petite Artisan Rolls (Choose 1)

Pork Kingston- With Papaya Mustard

Roasted Turkey- With Cranberry Pear Relish

Steamship of Beef- With Tri Colored Peppercorn Crust and Sun Dried Tomato Boursin Spread

*Beef Tenderloin- With Horseradish Crust and Béarnaise Sauce

 

The Ultimate ($67.50 pp)  

Your choice of 3 Butlered Appetizers

Your Choice of 3 Displayed Appetizers

Carving station served with Petite Artisan Roll (Choose 1)  

Pork Kingston- With Papaya Mustard

Roasted Turkey- With Cranberry Pear Relish

Steamship of Beef- With Tri Colored Peppercorn Crust and Sun Dried Tomato Boursin Spread

*Beef Tenderloin- With Horseradish Crust and Béarnaise Sauce

 

Hot Chef Attended Station (Choose 1)

Stir Fry Station- Includes Chicken or Shrimp Wok Seared with Asian Vegetables and Steamed Rice in a Ginger-Tamari Sauce

Pasta Station- Your Choice of Linguini or Penne Pasta Served with Fresh Vegetables and Marinara and Alfredo Sauces

 

APPETIZER SELECTIONS 

Hot Appetizers

Coconut Shrimp with Pineapple Dipping Sauce

Bacon Wrapped Sea Scallops

Crab Stuffed Mushrooms with Key Lime Mustard

Miniature Beef Wellingtons

Southwestern Crab Cakes with Cilantro and Sweet Corn

Sesame Chicken Skewers with Ponzu Dipping Sauce

Raspberry and Brie in Puff Pastry

Jerked Pineapple and Beef Kabobs

Bacon Wrapped and Roasted Garlic Stuffed Dates

Crab and Parmesan or Ham, Leek and Swiss Mini Quiche

Chicken Brochettes with Pin eapple and Bell Pepper

Teriyaki Marinated Tuna Brochettes with Tri-Colored Bell Peppers

Classic Conch Fritters with Watermelon Chutney

 

Cold Appetizers

Tomato and Mozzarella Bruschetta

Tomato, Shrimp and Basil on Crostini

Crab and Avocado Stuffed Plum Tomatoes

Smoked Salmon Cucumber Coins

Sea Scallop “Ceviche” on Plantain Crisp

Curried Chicken Salad in Phyllo Cup

Endive Heart with Lemon Cream Cheese and Asparagus Tip

Dilled Baby Shrimp Salad in Pastry Cup

Seared Sesame Tuna on Wonton with Mango Wasabi

Prosciutto Wrapped Asparagus Spears

Beef Tenderloin and Horseradish Cream on Toasted Baguette

Melon and Fresh Fruit Kabobs

 

Displayed Platters

Chicken Liver Pate with Crostinis and Cornichons

Vegetable Crudite with Creamy Dill Dip

Fruit and Cheese Display with Assorted Crackers

Rustic Bread Bowls with Choice of Dips

Fresh Sushi Roll Display with Pickled Ginger and Wasabi Paste

Salsa Station with Fresca, Mango and Pineapple-Papaya

Antipasto with Italian Cold Cuts, Cheeses and Marinated Vegetables

Key West Cocktail with Mango Cocktail Sauce

 

 

*Pricing and options subject to change.  Contact Kelly's for final costs.

305-293-8484 x11      
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