Sit Down Options

SIT DOWN DINNERS*                                                                    

Luau  ($42 pp)

Starter

Coconut Shrimp with Pineapple Dipping Sauce

Teriyaki Marinated Tuna Brochette with Tri Colored Bell Peppers 

 

Salad

      Kelly’s Caesar
Mixed Baby Greens with Citrus Vinaigrette 

Entrée

Honolulu Chicken with Tropical Fruit Chutney, Tropical Rice & Szechuan Green Beans

Roasted Pork with Mango Barbecue Sauce, Roasted Potatoes and Szechuan Green Beans

Grilled or Blackened Local Fish with Mango Salsa, Island Rice and Fresh Vegetable Medley 

Dessert

Coconut Cheesecake with Pineapple Coulis

Black Bottom Key Lime Pie

 

Silver Clipper ($40 pp)

Salad

Kelly’s Caesar

Entrée

Smoked Prime Rib with Horseradish Cream and Roasted Potatoes

Chicken Penne with Caribbean Alfredo

Blackened Local Fish with Mango Salsa and Island Rice

Plantain Chicken with Spicy Tamarind Sauce and Island Rice

Coconut Shrimp with Pineapple Dipping Sauce and Island Rice

Dessert

Black Bottom Key Lime Pie

Chocolate Truffle Cake

 

Golden Clipper ($48 pp)

Salad

Kelly’s Caesar

Mixed Baby Greens with Citrus Vinaigrette 

Entrée

Coriander Dusted Mahi Mahi with Avocado Pico de Gallo and Coconut Curry Rice

Plantain and Chorizo Stuffed Chicken Breast with Spiced Rum Glaze and Smashed Potatoes

Chili Rubbed Ribeye with Fresh Herb Chimichurri and Smashed Potatoes 

Dessert                                          

Mixed Berry Trifle                                                   

Black Bottom Key Lime Pie

 

Platinum Clipper ($60 pp)

First Course

Coconut Shrimp with Pineapple Dipping Sauce

Cocktail Shrimp with Mango Cocktail Sauce

 

Second Course

Kelly’s Caesar

Conch Chowder

 

Entrée

Porcini Crusted Filet Mignon with Fine Herb Butter and Roasted Garlic Mashed Potatoes

Seared Sesame Tuna with Coconut Wasabi Sauce and Island Rice

Blackberry Glazed Half Duck with Tropical Fruit Chutney and White Coconut Rice 

Dessert

Mixed Berry Trifle

Black Bottom Key Lime Pie 

 

Titanium Clipper ($68 pp) 

First Course 

Sea Scallop “Ceviche” on Crisp Plantain Chip

Wild Mushroom Risotto with Shaved Parmesan and Fresh Chives 

Second Course 

Hearts of Palm Salad with Avocado, Red Onion, Cherry Tomato and Cilantro Vinaigrette         

Creamy Shrimp Bisque Laced with Cognac                         

Entrée 

Grilled Beef Tenderloin with Dijon-Lumb Crab Cream Sauce and Roasted Garlic Mashed Potatoes

Seared Honolulu Fish over Vegetable and White Rice Stir Fry with Key Lime Ponzu

Blackberry Glazed Half Duck with Tropical Fruit Chutney and White Coconut Rice 

Dessert 

White Chocolate and Toasted Coconut Crème Brulee

Almond Pound Cake with Port and Vanilla Poached Pears

* Pricing and options are subject to change - contact Kelly's for final cost(s)
305-293.8484 x11
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