We were so excited to cater the Association of Bridal Consultants Garden Party Luncheon at the beautiful Palmetto Club at Fishhawk Ranch. It is so nice to be able to set aside time to network with the local vendors that we get to work on events with. We get to share new ideas and concepts with each other. Because being in the industry means we want the best for every client.

Our custom menu, created by Chef Sean Holden, was light and used seasonal ingredients. The plates were elegant and bright and had a decadent taste with each bite.

1. EVENT MENU

2. BUTLER PASSED WELCOME COCKTAIL

   1. LEMONADE CHAMPAGNE

3. BUTLER PASSED HORS D’OEUVRES

   1. BRAISED SHORT RIB ON CORN CAKES
   2. demi-glace, fried shallots, chives and sour cream

4. AHI TUNA

   1. mango salsa, pomegranate seed and served on a lotus root chip

5. GOAT CHEESE STUFFED PEPPADEW

   1. goat cheese, chives

6. PLATED LUNCH

7. COURSE I

   1. JUST WARMED CARROT SOUP
   2. SHAVED, PICKLED, ROASTED ROOT, BLOSSOMS, VEGGIES

8. COURSE II

   1. ROASTED CHICKEN THIGH, HASSELBACK HANNA POTATOES, ASPARAGUS SLAW, CORN PUREE

9. VEGETARIAN MEAL

   1. GRILLED CAULIFLOWER STEAK
   2. HASSELBACK HANNA POTATOES, ASPARAGUS SLAW, CORN PUREE

10. COURSE III

    1. CITRUS GUAVA CHEESECAKE
    2. white chocolate ganache, blood orange segment, feuilletine

11. BEVERAGE STATION

    1. FRESH WATERMELON JUICE STATION
    2. WATER STATION

Event Credits:

Venue: The Palmetto Club at Fishhawk Ranch
Caterer: Puff ‘n Stuff Catering
Photography: Photo Announce It
Linen: BBJ Linen
Planner: Monarch Events and Design, Events by Special Moments
Rentals: On The Move Productions, A Chair Affair