catered to your taste
No matter how big your dreams or simple your wishes, we have the storybook setting, experienced staff and perfect touches to turn your wedding fantasy into a reality. We know that this is the most important day of your life and our professional event planners will treat it as such.
© Mark Dickinson Photography
The best
The Salamander® Hotels & Resorts family embraces our Founder and CEO’s passion for providing Guests with special occasion takes place greenside, poolside or oceanside, allow us to provide the perfect backdrop for your perfect memories. Sheila C. Johnson Founder & CEO, Salamander Hotels & Resorts
© Dana Goodson Photography
luxurious weddings and honeymoons. Whether your
thing to hold onto in life is each other.
– Audrey Hepburn
And don’t forget to let us help you plan every step along the way, such as engagement parties, rehearsal dinners and farewell brunches. Hammock Beach Resort will give each the very same attention to detail that is typically reserved for the “Big Day.� The only limit is your imagination.
Love is composed of a single soul inhabit ing two bodies. © Meg Baisden Photography
© A.J. Neste Photography
© Brandy Burridge
– Aristotle
© Dana Goodson Photography
© Dana Goodson Photography
While the catering experts at Hammock BeachSM Resort are here to assist with your every need, our specialty areas of focus are: ✦
Selection and contracting of event venues, sleeping rooms and food & beverage arrangements.
✦
Providing critical oversight of banquet preparation and service execution.
✦
Coordination of other on-site internal operations to ensure a seamless and flawless event.
✦
Working in tandem with your professional wedding planner as they assist you with all relevant
details associated with your wedding such as invitations, linens, floral designs, musical entertainment, lighting, etc.
Š Brandy Burridge
Š Angela Frances Photography
Please visit HammockBeach.com for recommendations of our preferred partners.
© Brandy Burridge
I N C L U D E D I N YO U R
Wedding Package Bridal Accommodations on Your Wedding Night
Cocktail Reception with Butler Passed Hors d’Oeuvres for One Hour
Open Bar Resort Brands for Four Hours
Champagne Toast Dining Plated Dinner, Dinner Buffet or Reception Style Menu
Service of Wedding Cake
© Dana Goodson Photography
Open Bar Four Consecutive Hours
RESORT Brands
D E L U X E B r a n d S p i r i ts E n h a n c e m e n T . . . . . add $10 per Guest
Absolut
Kettle One
Maker’s Mark
Beefeater Sauza
Tanqueray
Captain Morgan
Grants Scotch
Dewar’s
Cuervo 1800
Bacardi Superior
Jim Beam
Seagrams 7
and
Jack Daniels
and
Two House Selected Wines,
Two House Selected Wines,
Domestic and Imported Beers,
Domestic and Imported Beers,
Assorted Sodas and Water
Assorted Sodas and Water
Add $7 per Guest for each additional hour after four hours. Club Service Standards require one Bartender per 50 Guests billed at $150 for the first four hours and $50 each additional hour. A 21% taxable service charge and 7% current Florida Sales Tax is applied to all food and beverage. Menu pricing is subject to change without notice.
Hors d’Oeuvres Please Select Three Hot and Three Cold
Col d
Hot
Pear Tomato and Mozzarella on a Pesto Baguette
Bacon Wrapped Scallops, Bleu Cheese Dip
Crab and Jicama Slaw on Belgium Endive Spear
Brie with Raspberries en Croute
Pulled BBQ Duck on Mini Corn Muffin
Chicken and Cashew Spring Rolls, Plum Wine Sauce
Lobster Tartlets with Caviar
Pecan Crusted Chicken Tenders, Bourbon Maple Sauce
Sesame Seared Ahi Tuna with Seaweed Salad
Coconut Crusted Shrimp, Orange Marmalade Sauce
Tomato and Olive Crostini
Baked Artichoke with Crab and Saga Bleu Cheese
Smoked Shrimp with Sweet Pepper Chutney
Mini Fried Crab Balls, Chipotle Aioli
Sushi Cones Filled with Spicy Tuna
Wild Mushroom Beggar’s Purse
Scallop Ceviche on Cucumber Wheel
Mini BBQ Chicken Pizzas
Jamaican Spiced Pork with Mango Chutney
Sesame-Soy Glazed Spare Ribs
New Potatoes Stuffed with Smoked Salmon
Wild Mushroom Arancini, Basil Aioli
Blackened Beef Tenderloin and Three Pepper Salsa
Escargot in Phyllo Cups
Assorted Sushi Rolls with Wasabi-Soy Spray
Coconut Breaded Mini Lobster Tails with
Truffle Scented Tuna Tartare on Rice Cake
Camembert and Berry on Wheat Crisp
Chicken and Cheese Quesadilla Cigarettes, Avocado Dip
Orange Jezebel Sauce
Chicken Satays with Thai Chili Sauce Conch Fritters with Honey Key Lime Sauce Corn Meal Oysters with Tomato-Balsamic Marmalade Beef Satays with Spicy Peanut Sauce Spanakopita Triangles with Tzatziki
Butler fee of $50 per Server. One Butler per 30 Guests. A 21% taxable service charge and 7% current Florida Sales Tax is applied to all food and beverage. Menu pricing is subject to change without notice.
Plated Dinners
Entrées Include Your Choice of Soup or Salad, Chef’s Expert Selection of Starch and Vegetable; Fresh Baked Breads; Tea, Coffee; Regular and Decaffeinated
SOUPS
S A L AD S
Atlantic Coast Corn and Crab Chowder
Local Field Greens Grape Tomatoes, English Cucumbers and
Smoked Chicken Soup with Barley and Vegetables
Vegetable Curls, Raspberry-Walnut Vinaigrette
Chilled Cucumber and Tomato Gazpacho
Caesar
Fresh Shaved Parmesan Reggiano, Tomato Oil,
with Avocado Mousse
Bagel Crostini, Classic Caesar Dressing Cream of Wild Mushroom with Bleu Cheese Crouton Mesclun Greens Lobster Bisque with Caviar Cream
Mandarin Oranges, English Cucumbers, Toasted Pine Nuts, Ginger-Sesame Dressing
Creamy Cauliflower Soup with Bacon and Chives Baby Spinach Hammock Beach She-Crab Soup
Baby Spinach with Cucumbers, Grape Tomatoes, Boiled Eggs, Honey Bacon Dressing Italian Arugula, Artichokes, Olives, Cucumbers, Tomatoes, Parmesan, Balsamic Vinaigrette
A 21% taxable service charge and 7% current Florida Sales Tax is applied to all food and beverage. Menu pricing is subject to change without notice.
Plated Dinners Continued
S IN G L E E N T R ĂŠ e S
DINN E R D U E T S
Chicken Florentine . . . . . . . . . . . . . $110
Key Lime Chicken and Gulf Coast Prawns . $125 Cilantro Beurre Blanc
Breast of Chicken Stuffed with Creamed Spinach and Mushrooms, Roasted Red Pepper Coulis Bone-In Pork Loin Chop . . . . . . . . . . $110 Maple-Ginger Demi Glace Seared Native Grouper . . . . . . . . . . . $120 Lemongrass Beurre Blanc Macadamia & Sesame Crusted Sea Bass . $125 Thai-Chili Beurre Blanc Pan Seared Atlantic Salmon . . . . . . . $120 Tequila Lime Butter Grilled Filet Mignon . . . . . . . . . . . . . $130 Cabernet Demi Glace Vegetarian . . . . . . . . . . . . . . . . . . $110
Sweet Basil Seared Snapper and Gulf Coast Prawns . . . . . . . . . . . . . . . $125 Champagne Butter Sauce and Sweet Tomato Confit Filet Mignon and Seared Chicken . . . . . . $140 Gorgonzola Veal Reduction and Sundried Tomato Vinaigrette Petite Filet Mignon and Pan Seared Salmon Wild Mushroom Butter and Sherry Demi Glace
$140
Mesquite Grilled Petite Filet Mignon and Chilean Sea Bass . . . . . . . . . . . . . $150 Port Demi Glace and Lemon-Thyme Beurre Blanc Filet Mignon and Citrus Lobster Tail . . . . . $150 Caramelized Shallot Demi Glace and Ruby Red Grapefruit Beurre Blanc
Napoleon of Portabella Mushrooms, Roasted Peppers, Zucchini and Spinach with Herb and Truffle Scented Orzo
S w eets Platters of Gourmet Cookies and Chocolate Dipped Strawberries for Each Table
Reception Style Menu
Select Eight of the Following Items . . . . . . . . . . . . . . . . . . . . . $130 per person
De c or a t i v e Col d D i s p l a y s
S er v e d f ro m S i l v er C h a f f i n g D i s h es
Smoked Salmon Caesar Salad “Martini” with Asiago and Bagel Crostini
Bucatini Pasta with Spicy Artichoke Tomato Sauce, Olives and Pecorino Romano
Wild Mushroom and Scallion Pancakes with Hoisin Butter Sauce
Black Bean and Chipotle Tinga Tostadas with Avocado Salsa and Tomatillo Sauce
Ginger Spiced Ahi Tuna Fried Rice with Asian Vegetables
Pan Seared Chicken Cutlets with Lemon, Basil and Caper Beurre Blanc
Carpaccio of Beef with Garlic-Sage Aioli and Crostini
Wild Mushroom and Gorgonzola Risotto
Smoked Salmon, Potato Cake, Honey-Mascarpone and Apple Salad
Rock Shrimp Hash Cakes with Black Pepper Maple Syrup
Napoleon of Micro Greens, House Smoked Salmon and Parmesan Crisps Lobster and Asparagus Spring Roll Ceviche
Gnocchi with Duck Confit, Spinach, Tomatoes and Herb Butter Jumbo Lump Crab Cakes with Roasted Corn Salad and Tabasco Butter Bacon Wrapped Quail with Orange and Plum Salad
Optional Al Fresco Sauté Station Braised Short Ribs with Merlot Demi Glace and Bleu Cheese Roasted Tomato Salad *Chef’s Attendant Fee of $150 required
S w eets Platters of Gourmet Cookies and Chocolate Dipped Strawberries for Each Table
Dinner Buffet
Seasonal Field Greens with your Selection of Dressing; Two Specialty Salads and Chef’s Expert Selection of Starch and Vegetable; Fresh Baked Breads and Sweet Cream Butter; Tea, Coffee; Regular and Decaffeinated Choose Two Entrées . . . $125
Choose Three Entrées . . . $135
Choose Four Entrées . . .$145
(Minimum 60 People)
(Minimum 60 People)
(Minimum 40 People)
Chicken
B ee f
Seared Chicken Breast with Wild Mushroom Sauce
Beef Bourguignon with Mushrooms and Pearl Onions
Chicken and Andouille Sausage Jambalaya
Braised Beef Short Ribs, Petite Syrah Demi Glace
Coconut Poached Thai Chicken with Red Curry Sauce
Grilled Rib Eye, Gorgonzola and Crispy Sweet Onions
Apricot and Chipotle Glazed Chicken Breast
Mushroom Dusted Beef Tenderloin, Sweet Onion
Roasted Chicken with Sherry Orange Glaze
Demi Glace
Grilled Lime Marinated Chicken Breast
with Cilantro Sauce
Por k Roasted Pork Loin with Apple Jack Reduction
S e a f oo d
Caribbean Spiced Pork, Rum Molasses Sauce
Crispy Skin Salmon with Fennel, Orange
Pork Milanese with Provencal Sauce
Pork Carnitas with Spicy Tomatillo Sauce
and Olive Oil Emulsion
Sautéed Snapper Vera Cruz Roasted Glazed Sea Scallops Grilled Mahi Mahi with Tropical Fruit Salsa
S w eets
Thai Chili Black Tiger Shrimp
Platters of Gourmet Cookies and Chocolate Dipped
Citrus Marinated Grouper
Strawberries for Each Table
with Orange-Ginger Rum Salsa
Please inquire about our Buffet or Reception Enhancements & Custom Carving Stations: Mashed Potato Martini Bar, Classic Caesar Salad, Hammock Raw Bar, Simply Sushi, Pasta Station A 21% taxable service charge and 7% current Florida Sales Tax is applied to all food and beverage. Menu pricing is subject to change without notice.
HammockBeach.com
To speak with one of our special event managers, call 386.597.6363
10/13