Chef Drew's ISLAND Catering

Appetizers

  • Jumbo Shrimp Cocktail with mango cocktail sauce

  • Macadamia Crusted Shrimp with Island fruit salsa

  • Tempura Shrimp with asian flavors

  • Tuna Carpaccio with micro greens and white truffle

  • Tuna Tartare with crisp wontons and wakame

  • Seared Tuna with ponzu and pickled ginger

  • Mini Asian Surf & Turf

  • Charred Beef & Baby Brie Duet

  • Tempura Lobster Bites with asian flavors

  • Coconut Lobster Bites with mango sauce

  • Lobster Mac & Cheese with truffle bread crumbs

  • Prosciutto Wrapped Scallops with aged balsamic 

  • Beer Battered Scallops with key lime aioli

Soups

  • Roasted Red Pepper Bisque

    With Goat Cheese Ravioli

  • Coconut Crab Bisque

    With Curry Flat Bread

  • Sweet Sherry Lobster Bisque

    With Puff Pastry

  • Wild Mushroom Bisque

    With Fried Spinach

  • Pasta Fagiole

    With Reggiano Parmigiano

  • Roasted Garlic And Cheese Soup

  • Old Fashion Russian Borscht

  • Our Famous Conch Chowder

  • New England Clam Chowder

  • Crab & Corn Chowder

  • Mom's Chicken Soup

Salads

  • Shrimp Salad over baby greens 

  • Chicken Salad over field greens with cashews 

  • Snapper’s Wedge Salad with bleu cheese dressing 

  • Caesar Salad with house made croutons 

  • Dove Creek House Salad with balsamic vinaigrette 

  • Mediterranean Salad with black olives 

  • Baby Spinach Salad with our warm bacon vinaigrette 

  • Caprese Salad 

  • Panzanella Italian Bread Salad 

  • Chef Salad With Everything 

  • House Made Cole Slaw 

 

All salads above come with your choice of proteins for an additional charge:

Mahi, Yellowtail, Hogfish, Grouper, Chicken Breast, Shrimp, Scallops, Lobster, Filet Mignon

platters

  • Vegetable Crudités

    A seasonal assorted vegetable platter with ranch and bleu cheese

  • Island Fruit Platter

    Beautifully arranged indigenous tropical fruit 

  • Cheese Platter

    3 varieties of domestic cheese diced and served with grapes or berries 

  • Tea Sandwiches

    An assortment of mini sandwiches including tuna salad, roasted red pepper & cream cheese, ham & Swiss 

  • Chef Drew's Smoked Fish Dip

    Served with red onions, capers,

    pepperocinis and toasted Flat bread crackers

  • Snapper’s Seafood Fondue

    Local shrimp, fish and crab in an aged cheddar and pepper jack crème served hot with toast points

Stations

  • Prime Rib Carving Station

    Served with a horseradish cream and natural au jus

  • Beef Tenderloin Carving Station

    Served with our own garden fresh tarragon bearnaise

  • Whole Roasted Tropical Pig

    Served with sweet plantains

  • Stuffed Pork Loin

    Served with our spiced chutney

  • Oven Roasted Turkey Breast

    Served with our homemade turkey gravy

  • The Famous Turducken

    Served with cajun stuffing and turkey gravy

  • Sweet Herb Roasted Salmon

    Served with our lemon butter

  • Paella Station

  • Pasta Station

    Fresh local ingredients prepared alfredo, marinara, neptune or parmesan butter

  • Stir Fry Station

    Fresh chicken, pork, beef or shrimp with crisp veggies and asian flavors over rice or noodles

  • Omelet Station

    Fresh beaten eggs with ham, bacon, sausage and or cheese with fresh diced vegetables

     

Note: Some stations require a 20 person minimum: Prime rib, beef tenderloin, oven roasted turkey,turducken, pork loin and whole pig.

dessert

  • Our Famous Key Lime Pie

    Served with fresh whipped cream and kiwi coulis

  • Chocolate Decadence

    Super rich chocolate cake with white chocolate sauce

  • Chocolate Mousse

    Light chocolate mousse topped with ganache and raspberry coulis

  • White Chocolate Bread Pudding

    Topped with whipped cream and Bourbon caramel

  • Tropical Mango Strudel

    Served with fresh berries

  • Dessert Bar

    Sundaes, Smores or Milk Shakes

   *A Chef/Server is Required

  • Cookie and Brownie Platter 

  • Chocolate Covered Strawberry Platter

Hors D'oeuvres

  • Bacon Wrapped Scallops 

  • Bacon Wrapped Shrimp 

  • Beef Spring Rolls 

  • Beef Tenderloin Satay 

  • California Sushi Roll

  • Caviar Stuffed Taters

  • Chicken Quesadilla 

  • Chicken Satay 

  • Chilled Shrimp Cocktail 

  • Coconut Shrimp 

  • Crab Quesadilla 

  • Crab Stuffed Mushrooms 

  • Duck Spring Rolls 

  • Lollipop Lamb Chop 

  • Macadamia Shrimp 

  • Mini Beef Wellingtons 

  • Mini Conch Fritter 

  • Mini Crab Cakes 

  • Mini Mahi Ruben 

  • Oyster Shooters (Contains Alcohol) 

  • Pigs In A Blanket 

  • Prime Rib & Horseradish Pin Wheels 

  • Salmon Satay 

  • Salmon Sushi Roll 

  • Shrimp Spring Rolls 

  • Spicy Chicken Lettuce Wrap 

  • Spicy Shrimp Lettuce Wrap 

  • Tuna Nachos 

  • Tuna Sushi Roll 

  • *Crispy Artichoke Hearts 

  • *Mini Pizzas 

  • *Veggie Spring Roll 

  • *Cheese Quesadilla 

  • *Veggie Sushi Roll 

  • *Roasted Veggie Pinwheel 

  • *Chocolate Covered Strawberries 

 

Note: The hors d’oeuvres listed above are items we can do with

minimum notice. We can also customize more selections based on your preference or dietary needs.

All items with * are vegetarian options. All items are subject

to change based on market price and availability.

Meat & Poultry

  • Surf & Turf Grilled 8 oz filet with a broiled 6oz lobster tail

  • Filet Mignon Bacon wrapped 8 oz filet with a roasted shallot demi glaze

  • Bleu Cheese Encrusted Beef Tenderloin 

  • Asian Charred New York Strip 

  • Adobe Grilled Pork Chop

  • Roasted Chicken Breast Frenched breast served with our lemon thyme butter

  • Crispy Orange Duck Oven roasted with an orange ginger glaze

 

*All entrees come with 2 side dishes

seafood

  • Twin Lobster Tails Florida lobster tails with drawn butter mkt.

  • Single Lobster Tail Florida lobster tail with drawn butter mkt.

  • Local Mahi Mahi 

  • Local Black Grouper 

  • Local Yellowtail Snapper

  • Local Hogfish 

  • Ahi Tuna 

  • Fresh Diver Scallops 

  • Sweet White Shrimp

     

Note: All seafood entree portions are 6-8 oz. and come with 2 side dishes. preparations include: Blackened, grilled, sautéed, fried or broiled. We can also customize your entrees with several of the chef’s selections during consultation.

Side Dishes

  • Baby Vegetable Medley

  • Black Beans & Rice

  • Buttered Pasta

    (Choice Of Pasta)

  • Buttermilk Mashed Potatoes 

  • French Fries

  • Fried Yucca With Mojo

  • Grilled Vegetables With Aged Balsamic Israeli Cous Cous

  • Lobster Mac & Cheese

  • Mac & Cheese

  • Rice Pilaf

  • Risotto

  • Roasted Sweet Potatoes With Brown Sugar Scalloped Potatoes

  • Steamed Vegetable Medley

  • Sweet Fries

  • Sweet Plantains

  • Sweet Potato Puree

  • Twice Baked Potatoes

  • White Truffle Fries

  • Yellow Rice

Staff suggestions

  • Servers:

    Suggestion: 1 server per 10 guests

  • Bartenders:

    Suggestion: 1 bartender per 30 guests

  • Cooks:

   Suggestion: Cooks are required

  • for all banquet stations 1 cook per station and 1 cook per 30 guests for events

  • Host/ Hostess:

    Suggestion: It is recommended to have a

    host/hostess for large events when seating arrangements are required

  • Maitre D:

    Suggestion: recommended For large or upscale events 

  • Chef:

    Suggestion: recommended for large or upscale events

  • Valet: * This department is outsourced

    to local companies*

 
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