HAWKSCAY.COM
BREAKFAST | BREAKS | LUNCH | DINNER
SPECIAL EVENTS AND RECEPTIONS
BANQUET MENUS
BANQUET MENUS
61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143
BREAKFAST MENUS PAGE 1 OF 2
BREAKFAST BUFFETSBreakfas t Buf fe ts ser ved for up to 1.5 hours • 25% Charge per person for each addi t ional hour
MORNING GLORY$26 PER PERSON • 10 PERSON MINIMUM
Fresh Florida Orange Juice • Fresh Florida Grapefruit Juice • Seasonal Fresh Fruit and Florida Citrus
Assortment of Breakfast Pastries, Croissants • Bagel Basket with Whole Wheat & Plain Bagels
Sweet Cream Butter, Fruit Preserves, Plain and Strawberry Whipped Cream Cheese
Freshly Brewed Regular and Decaffeinated Starbucks Coffee • Assortment of Tazo Teas
CALM WATERS SPA$32 PER PERSON • 20 PERSON MINIMUM
Fresh Florida Orange Juice Shots • Fresh Florida Grapefruit Juice Shots • Juice Shots (select one): Cantaloupe or Watermelon
Hot Oatmeal • Seasonal Fresh Fruit and Florida Citrus • Individual Plain, Low Fat and Fruit Yogurts
Quinoa & Broccoli Quiche • Homemade Organic Granola with Sundried Fruits & Nuts
Whole and Skim Milk • Bagel Basket with Whole Wheat & Plain Bagels
Sweet Butter, Fruit Preserves, Plain and Strawberry Whipped Cream Cheese
Freshly Brewed Regular and Decaffeinated Starbucks Coffee • Assortment of Tazo Teas
MARINA BREAKFAST$36 PER PERSON • 20 PERSON MINIMUM
Fresh Florida Orange Juice • Fresh Florida Grapefruit Juice • Cranberry Juice • Whole Fruit
Choice of Scrambled Egg Breakfast Burrito or Sandwich:
Breakfast Burritos to include: Scrambled Egg, Bacon, Sausage and Cheese or Peppers, Onions, and Cheese • Salsa and Sour Cream
Breakfast Sandwich to include: Scrambled egg, Canadian Bacon and Cheese on a Toasted English Muffin
Bakery Basket • Sweet Butter and Fruit Preserves
Freshly Brewed Regular and Decaffeinated Starbucks Coffee • Assortment of Tazo Teas
All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue
and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.
Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.
BANQUET MENUS
61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143
BREAKFAST MENUS PAGE 2 OF 2
BREAKFAST BUFFETSCONTINUED
H.S. TRUMAN’S$42 PER PERSON • 20 PERSON MINIMUM
Fresh Florida Orange Juice • Fresh Florida Grapefruit Juice • Cranberry Juice
Seasonal Fruit and Berries and Florida Citrus • Farm Fresh Scrambled Eggs
Applewood Smoked Bacon • Country Sausage • Cottage Potatoes
Homemade Organic Granola with Sundried Fruits & Nuts • Whole and Skim Milk
Assortment of Breakfast Pastries, Croissants and a Bagel Basket with Whole Wheat & Plain Bagels
Sweet Butter and Fruit Preserves • Plain and Strawberry Whipped Cream Cheese
Freshly Brewed Regular and Decaffeinated Starbucks Coffee • Assortment of Tazo Teas
BREAKFAST ENHANCEMENTS
HOT OATMEAL — $7 PER PERSON
Candied Pecans • Light Cream • Soft Brown Sugar • Golden Raisins
YOGURT PARFAITS — $9 EACH
Homemade Organic Granola • Yogurt • Seasonal Berries
SMOOTHIE STATION — $175 ATTENDANT FEE • $14 PER PERSON • 25 PERSON MINIMUM
Banana, Strawberry, Papaya and Mango • Yogurt • Crushed Ice & Honey
OMELET STATION — $175 CHEF ATTENDANT FEE • $16 PER PERSON
Fresh Farm Eggs, Egg Beaters and Egg Whites
Country Ham, Bacon, Bell Peppers, Scallions, Wild Mushrooms, Tomatoes, Spinach, Swiss and Cheddar Cheeses
FRENCH TOAST or PLAIN & BLUEBERRY PANCAKES — $10 PER PERSON
Strawberries • Whipped Cream • Warm Maple Syrup • Whipped Butter
BELGIAN WAFFLE BAR — $175 CHEF ATTENDANT FEE • $10 PER PERSON
Chocolate Chips • Whipped Butter • Fresh Berries • Whipped Cream • Warm Maple Syrup
All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue
and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.
Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.
BANQUET MENUS
61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143
MEETING BREAKS MENUS PAGE 1 OF 2
MEETING BREAKS10 Person Minimum — Al l Meet ing Breaks are ser ved for up to 1 hour
ALL DAY BEVERAGE BREAK$27 PER PERSON
Coffee, Sodas & Bottled Waters
ALL DAY MEETING BREAK$48 PER PERSON
Coffee, Sodas & Bottled Waters plus Choice of Two Meeting Breaks
HALF DAY MEETING BREAK$32 PER PERSON
Coffee, Sodas & Bottled Waters plus Choice of One Meeting Breaks
ENERGY BREAK$19 PER PERSON
“Nourishing the Entire Body”
RECHARGE$19 PER PERSON
“Sweeten Yourself Back on Your Feet”
REVITALIZE$19 PER PERSON
“Healthy Snacking”
Fresh Fruit Kabob with Honey Yogurt Dip
Energy Bars & Trail MixVitamin Water
Sliced Pineapple and StrawberriesChocolate M&Ms
Assorted Coffee CakesVitamin Water
Granny Smith & Red Delicious Apples, Bartlett Pears • Bananas
Vegetable Terra Chips & Mixed NutsVitamin Water
REJUVENATE$21 PER PERSON
Vegetable Crudités with Selection of DipsRoasted Red Pepper Hummus • Smoked Fish Dip
Flat Bread & Pita ChipsVitamin Water
POWER HOUSE$21 PER PERSON
Fresh Baked Cookies • Assortment of Mini Cupcakes Key Lime Tarts • Tropical Fruit Skewers with Dipping Sauce
Iced Coffee Bar with Vanilla, Hazelnut & Mocha Flavors
All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue
and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.
Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.
BANQUET MENUS
6 1 Hawks Cay Boulevard • Duck Ke y, F lo r id a 3 30 50 • (3 05 ) 289-5143
MEE TING B REAKS MENUS PAGE OF 2
MEETING BREAKSCONTINUED
A LA CARTE BREAK ITEMSDRINKS
Starbucks Gallon Coffee $84
Lemonade • Ice Tea per Gallon $40
Assortment of Soda $5 each
Bottle Water $6 each
Vitamin Water $6 each
Minute Maid Lemonade $6 each
Honest Tea $5 each
Monster Energy Drink $6 each
PowerAde/ Zero $6 each
SNACKS
Assorted Whole Fruit $4
Granola Bars $4.50 each
Assortment of Candy Bars $4 each
Individual Bags of Chips or Pretzels $4 each
Soft Salted American Pretzel with Yellow Mustard and Queso • Cinnamon Sugar Pretzel $46 per dozen
Chefs Choice of Assorted Freshly Baked Jumbo Cookies $46 Per Dozen
Nuts and Chocolate (Planters) individual bags $4.50 each
Tropical Fruit and Nuts individual bags $4.50 each
All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue
and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.
Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.
BANQUET MENUS
61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143
LUNCH MENUS PAGE 1 OF 2
GRASSY KEY BUFFET$53 PER PERSON • 25 PERSON MINIMUM
Salad of Baby Greens, Candied Pecans, Dried Cherries Passion Fruit Papaya Vinaigrette
Grilled Chicken Breast with Citrus Lemon Sauce • Macadamia Nut Crusted Snapper with Pineapple Mango Salsa
Provencal Herb-Roasted Potatoes • Butter-Braised Carrots and Haricot Vert
Dulce De Leche Cheesecake with Caramel Sauce • Fresh Tropical Fruit Tart • Iced Tea or Lemonade
SANDWICH SHOPPE BUFFET$39 PER PERSON • 20 PERSON MINIMUM
Today’s Soup • Florida Greek Salad • Mixed Green Salad with Grapes, Melon and Balsamic Vinaigrette
Choice of Three Sandwiches: Herb Roasted Vegetables, Buffalo Mozzarella and Basil Pesto on a Whole Wheat Roll
Flaked White Tuna, Celery, Cilantro and Orange Vinaigrette on a Hoagie Roll
Shaved Sugar Cured Ham, Dry English Mustard, Sharp Cheddar and Pickle on a Pretzel Roll
Slow Cooked Turkey Breast, Island Slaw, Brie and Cranberry Mayo on a Baguette
Rare Roasted Beef, Marinated Sweet Peppers, Provolone and Horseradish on a Cuban Baguette
Assorted Cookies • Brownies • Iced Tea or Lemonade
LUNCH BUFFETSLunch Buf fe ts ser ved for up to 1.5 hours
25% Charge per person for each addi t ional hour
PIGEON KEY WRAP IT UP BUFFET$46 PER PERSON • 20 PERSON MINIMUM
Today’s Soup • Tossed Caesar Salad
Roast Beef, Arugula, Heirloom Tomato, Shaved Fennel, Bermuda Onion, Horseradish Chantilly on a Garlic Herb Tortilla
Cubano Wrap, Pulled Pork, Ham, Swiss, Pickles, Mustard, on a Sundried Tomato Tortilla
Mojo Grilled Chicken, Manchego, Spinach, Tomatoes on a Garlic Pesto Tortilla
Black Olive Tapenade, Cherry Tomatoes, Arugula, Hearts of Palm, Artichokes on a Spinach Tortilla
Red Velvet Cake • Caramelized Apple Tart • Pecan Pie • Iced Tea or Lemonade
All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue
and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.
Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.
BANQUET MENUS
61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143
LUNCH MENUS PAGE 2 OF 2
LUNCH BUFFETSCONTINUED
CHEESEBURGER IN PARADISE BUFFET$49 PER PERSON • 20 PERSON MINIMUM
Mixed Greens with Florida Citrus • Balsamic & Raspberry Vinaigrette • Pineapple Cole Slaw
Jerk Cheese Burger Sliders with American Cheese and Caramelized Onions
BBQ Pork Sliders • Fish and Chips; Local Catch and Yuca Fries
Brownies, Key Lime Tarts and Pound Cake with Local Berries and Whipped Cream
Iced Tea or Lemonade
PLATED SINGLE SALADTWO COURSES • $30 PER PERSON • 10 PERSON MINIMUM
CHOICE OF ONE SALAD AND ONE DESSERT FOR ENTIRE GROUP
Baked Roll and Butter
Hawks Cay Caesar Salad with Red Onions, Capers, Shaved Parmesan and Homemade Garlic Croutons
With Grilled Chicken or Grilled Shrimp
Carrot Cake or Coconut Cake
Iced Tea or Lemonade
PLATED SALAD TRIO$30 PER PERSON • 10 PERSON MINIMUM
Blackened Shrimp, Jicama and Mango Salad
Fresh Tuna, Crumbled Feta Cheese and Nicoise Olives
Curry Chicken Salad
Johnny Cakes
Carrot Cake or Coconut Cake
Iced Tea or Lemonade
PLATED LUNCHEONS
All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue
and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.
Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.
BANQUET MENUS
61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143
RECEPTIONS MENUS PAGE 1 OF 7
RECEPTIONS
HORS D’OEUVRESONE HOUR OF SERVICE • MINIMUM ORDER OF 25 PIECES • INCREMENTS OF 25 PIECES
COLD ASSORTMENTVine Ripened Tomato and Goat Cheese $4.50
Artichoke, Sundried Tomato and Olive Bruschetta $4.50
Shrimp and Avocado in Cucumber Cup $6
Shrimp Cocktail Shooter $6.50
Tuna Tartar, Tobiko, Citrus Soy, Wonton Crisp $7
Tenderloin with Steak Sauce and Creamed Horseradish $8
Prosciutto Wrapped Asparagus, Saffron Aioli $6.50
Prosciutto, Watermelon and Goat Cheese, Basil Emulsion $6.50
Fingerling Potato, Snipped Chives, Caviar $6
Bourbon Grilled Shrimp, Boursin Cheese on a Crostini $8
Smoked Duck Breast, Dry Cherry Mousse $8
Spicy Shrimp Summer Roll, Sweet Chili Citrus Sauce $8
HOT ASSORTMENTTruffle Risotto Fritter with Asparagus & Mushrooms $6
Baked Brie Raspberry Purse $6
Vegetable Spring Rolls, Sweet Chili Dipping Sauce $6
Mini Crab Cakes, Cilantro Tomato Tartar $8
Conch Fritters, Ginger Mayonnaise $6
Beef Skewers with Chimichurri Sauce $8
Grilled Chicken Skewers with Peanut Sauce $7
Beef Wellington $8
Fire Roasted Vegetable and Pepperjack Empanada $6
Mini Kobe Beef Cheeseburger $7
Mini Corn and Edamame Quesadilla $6.50
Coconut Shrimp with Apricot Horseradish $8
Mini Cuban Sandwich $5.50
Apple and Brie Grilled Cheese $7
Goat Cheese Stuffed Dates wrapped in Bacon $6.50
Macadamia Nut Crusted Chicken Skewers $7
Thai Chicken on Sugar Cane $7
All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue
and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.
Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.
61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143
RECEPTIONS MENUS PAGE 2 OF 7
BANQUET MENUS
RECEPTIONS CONTINUED
RECEPTION DISPLAYSCHOOSE ONE OR MORE OF THESE STATIONS TO ENHANCE YOUR BUFFET OR COCKTAIL RECEPTION
ACTION STATIONSCHOOSE ONE OR MORE OF THESE STATIONS TO ENHANCE YOUR BUFFET
25 PERSON MINIMUM
FARMSTEAD CHEESESDomestic and International Cheeses
Gourmet Crackers
Artisan Breads • Dried Fruits
Table Grapes
Small (30 - 50 ppl) $500
Medium (50 - 75 ppl) $600
Large (75 - 100 ppl) $750
ANTIPASTOItalian Cheeses • Cured Meats
Olives • Roasted Vegetables
Artisan Breads
Small (30 - 50 ppl) $500
Medium (50 - 75 ppl) $600
Large (75 - 100 ppl) $750
VEGETABLE CRUDITE´Fresh Florida Vegetables
Ranch • Blue Cheese • Roasted Hummus
Small (30 - 50 ppl) $350
Medium (50 - 75 ppl) $450
Large (75 - 100 ppl) $600
SEAFOOD TOWER $48 PER PERSON • MINIMUM 25 PEOPLE
*Oysters on the Half-Shell, Cocktail Shrimp, Snow Crab and Marinated Mussels
Over Crushed Ice with Lemons and a Trio of Sauces
SEAFOOD PAELLA STATION $36 PER PERSON • $175 CHEF ATTENDANT FEE
Traditional Paella Valencia (Chicken, Seafood and Chorizo)
PASTA STATION $26 PER PERSON • $175 CHEF ATTENDANT FEE
Choice of Two: Tri-colored Cheese Tortellini • Penne Pasta • Pear and Gorgonzola Fiocchi
Tomato-Basil • Alfredo with Snipped Chives • Pesto with Sun-dried Tomatoes
Old World Italian Breads
All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue
and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.
Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.
61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143
RECEPTIONS MENUS PAGE 3 OF 7
LATIN STATION $55 PER PERSON • $175 Chef Attendant Fee
Guacamole • Pineapple Cilantro Salsa • Black Bean and Roasted Corn Salad • Corn Chips
Shredded Chicken • Shredded Pork
Flank Steak • Baja Shrimp Skewers • Flour Tortillas
MEDITERRANEAN DISPLAY STATION $42 PER PERSON
Hummus • Pita Chips • Baba Ganouch • Lamb, Beef and Vegetable Kabobs • Marinated Olives • Roasted Red Peppers
Assorted Cheeses, Bread Rolls and Naan Bread
DESSERT DISPLAY $26 PER PERSON
Petit Fours • French Pastries • Chocolate Covered Strawberries • Macaroons
FISH TACO STATION $34 PER PERSON • $175 CHEF ATTENDANT FEE
Today’s Fresh Catch, Marinated Cabbage, Chipotle Cream, Guacamole, Pico de Gallo and Warm Flour Tortillas
Add Chicken 6 • Add Beef 8 • Add Shrimp 10
BANQUET MENUS
ACTION STATIONS CONTINUED25 PERSON MINIMUM
All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue
and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.
Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.
61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143
RECEPTIONS MENUS PAGE 4 OF 7
BANQUET MENUS
CARVING STATIONS30 PERSON MINIMUM
MOJO SUCKLING PIG $22 PER PERSON • $175 CHEF ATTENDANT FEE (1CARVER PER 70 GUESTS)
Served with Grilled Cuban Bread
WHOLE ROASTED BEEF TENDERLOIN $34 PER PERSON • $175 CHEF ATTENDANT FEE (1CARVER PER 70 GUESTS)
Cognac Green Peppercorn Sauce
*SEARED TUNA WITH SESAME CRUST $27 PER PERSON • $175 CHEF ATTENDANT FEE (1CARVER PER 70 GUESTS)
Green Papaya Slaw • Pickled Ginger • Wasabi • Seaweed Salad • Soy Jelly • Wonton Chip
GROUPER OR SNAPPER WHOLE FISH MARKET PRICE • $175 CHEF ATTENDANT FEE (1CARVER PER 70 GUESTS)
Sizzling Ginger & Sesame Glaze
ROASTED PRIME RIB $32 PER PERSON • $175 CHEF ATTENDANT FEE (1CARVER PER 70 GUESTS)
Whole Grain Mustard, Creamed Horseradish, Sherry Jus
All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue
and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.
Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.
BANQUET MENUS
61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143
RECEPTIONS MENUS PAGE 5 OF 7
DINNER BUFFETS
THE MARINA $88 PER PERSON • MINIMUM 20 PERSONS • $175 CHEF ATTENDANT FEE (1CARVER PER 70 GUESTS)
Hemingway Caesar Salad with Baguette Croutons
Vine Ripened Tomato and Fresh Mozzarella with Basil Pine Nut Pesto • Grilled Local Fish with Pineapple Mango Salsa
Marinated Flank Steak with Chimichurri Sauce • Key West Ale Grilled Chicken with Coconut Lime Reduction
Roasted Fingerling Potatoes • Garlic Sautéed Vegetables
Key Lime Tart • Chocolate Cake
Freshly Brewed Regular and Decaffeinated Starbucks Coffee • Assortment of Tazo Teas
COASTAL GRILL $78 PER PERSON • MINIMUM 20 PERSONS
Southern Bacon and Egg Potato Salad • Island Cobb Salad • Vegetarian Baked Beans
Citrus Baked Mahi Mahi • Papaya Passion Fruit Salsa • Barbeque Baby Back Ribs • Bourbon Chicken with Peppers and Mushrooms
Fingerling Potatoes • Garlic Vegetables
Fresh Fruit Tarts • Red Velvet Cake
Freshly Brewed Regular and Decaffeinated Starbucks Coffee • Assortment of Tazo Teas
SOUTHERN HOSPITALITY $76 PER PERSON • MINIMUM 30 PERSONS
Chicken Crayfish Gumbo • Southern Potato Salad • Black Bean and Corn Salad • Garden Salad
BBQ Braised Beef Short Ribs with Wild Mushrooms and Cippolini Onions • Pecan Fried Chicken Breast
Bourbon Peach Glaze • Island Pan Seared Catch with Florida Citrus Beurre Blanc
Pecan Tarts • Coconut Cream Pie
Freshly Brewed Regular and Decaffeinated Starbucks Coffee • Assortment of Tazo Teas
ISLAND HEAT $88 PER PERSON • MINIMUM 50 PERSONS • $175 CHEF ATTENDANT FEE
Mixed Greens with Melon • Jicama, Mango and Shrimp Salad
Baby Iceberg, Blue Cheese, Applewood Smoked Bacon, Cherry Tomatoes
Chimichurri Marinated Skirt Steak • Cuban Chicken with Yellow Rice • Mojo Marinated Suckling Pig
Grilled Cuban Bread • Sweet Plantains • Green Beans and Almonds
Mango Tarts • Crème Brulee • Cheesecake
Freshly Brewed Regular and Decaffeinated Starbucks Coffee • Assortment of Tazo Teas
All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue
and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.
Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.
BANQUET MENUS
61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143
RECEPTIONS MENUS PAGE 6 OF 7
DINNER BUFFETS CONTINUED
HOOK N COOK $88 PER PERSON • MINIMUM 50 PERSONS • $175 CHEF ATTENDANT FEE
Florida Conch Chowder • Tropical Seafood Salad, Citrus Vinaigrette
Iceberg salad, pecan, maytag blue cheese, heirloom tomato, cured bacon, ranch and balsamic vinaigrette
Vine Ripened Tomato, Mozzarella and Basil Salad • Jerk Chicken Breast
Local Catch or Your Own Catch (Prepared grilled, blackened and fried)
— Add Florida Lobster – Market Price • Add Stone Crab Claws – Market Price —
Black Beans and Rice • Farm Fresh Sautéed Vegetables
Key Lime Pie • Hazelnut Chocolate Cake
Freshly Brewed Regular and Decaffeinated Starbucks Coffee • Assortment of Tazo Teas
TASTE OF HAWKS CAY $140 PER PERSON • MINIMUM 50 PERSONS • $175 CHEF ATTENDANT FEE
OASIS CAY Florida Keys Sampler with Lobster Corn Dog, Conch Fritters, Coconut Shrimp with Key Lime Aioli
Mediterranean Plate with Hummus, Roasted Tomato, Marinated Olives, Grape Leaf, Feta Cheese and Cucumbers
Cheesecake with Tropical Fruit
HAWKS CAY MARKETPLACE Hand Carved Prime Rib with Roasted Fingerling Potatoes
Seared Sea Scallop with Black Beluga Lentils, Vegetable Brunoise, Chardonnay Sauce
Gourmet Salad Station with Organic Greens, Dried Fruit, Nuts, Blue Cheese, Baby Mozzarella, Assorted Dressings
Chocolate Marquis with Raspberry Puree
SIXTY-ONE PRIME Braised Short Rib with Parsnip Puree, Cognac Jus
Paella with Shrimp, Mussels, Local Fish, Scallops, Peas, Chorizo
Guava Flan
ANGLER AND ALEPeel and Eat: Key West Shrimp and Cocktail Sauce
Lobster Macaroni and Cheese
*Tuna Nachos: Blackened Seared Tuna on Wonton Crisp, Seaweed Salad, Pickled Ginger
All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue
and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.
Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.
MINIMUM 10 PERSONS
THREE COURSE $95 PER PERSON • FOUR COURSE $125 PER PERSON • DUET PLATE AN ADDITIONAL $30 PER PERSON
SOUPSCuban Black Bean Soup • Corn and Crab Bisque • Conch Chowder
SALADSBowtie of Mesclun Greens, Shaved Cucumber, Cherry Tomatoes, Pecans, Blue Cheese Crumbles,
Aged Balsamic and Vinaigrette
Baby Spinach Salad with Burrata, Spiced Walnuts, Sage, Marinated Bell Peppers, Key Lime Vinaigrette
Field Greens with Dried Cherries, Goat Cheese, Candied Pecans, Raspberry Vinaigrette
Long Cut Romaine Hearts, Pancetta Crisp Creamy Caesar Dressing, Garlic Crouton
Tropical Fruit Salad, Mango, Papaya, Pineapple, Cherry Tomatoes, Arugula and Frisee, Key Lime Vinaigrette
APPETIZERSHawks Cay Crab Cake, Bell Peppers and Corn Relish • Lemon Seared Diver Scallop, Pineapple Reduction
Wild Mushroom Ravioli, Celery Root Puree, Duck Confit, Tomato Fennel Broth
Tree Syrup Glazed Short Rib, Crispy Shallots and Pickled Jicama
ENTREESCrispy Seared Yellowtail Floridian Snapper with Passion Fruit Papaya Salsa • Cilantro Chipotle Mahi Mahi with Pineapple Salsa
Seasonal Pan Seared Sustainable Catch with Fine Herb Butter • Wild Mushroom Stuffed Chicken with Natural Jus
Braised Beef Short Ribs with Cabernet Sauce • Grilled Beef Tenderloin with Cognac Green Peppercorn Sauce
Mushroom Ravioli, Baby Vegetables with Crushed Tomato, Shallots
CREATE A DUET PLATE BY ADDING: Florida Blue Crab Cake • Florida Keys Lobster (seasonal) • Jumbo Gulf Prawns (3 prawns) • Beef Tenderloin
VEGETABLESSauteed Brocolinni • Julienne Vegetables • Baby Carrot and Haricot Vert Bundle
Jumbo Asparagus Bundle • Locally Grown Baby Vegetable Medley
ACCOMPANIMENTSSweet Corn Roasted Garlic Mashed Potatoes • Five Cheese Potato Gratin • Truffle Mac & Cheese
Celery Root and Fennel Puree • Salt Baked Fingerling Potatoes
DESSERTSKey Lime Pie with Guava Coulis • Chocolate Sabayon Cake with Raspberry Coulis
White Chocolate Cheese Cake with Florida Berries and Caramel Sauce
Chocolate Trilogy — Dark, Milk and White Chocolate Mousse • Tropical Mousse Cake • Crème Brule Tart
Freshly Brewed Regular and Decaffeinated Starbucks Coffee • Assortment of Tazo Teas
BANQUET MENUS
61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143
RECEPTIONS MENUS PAGE 7 OF 7
PLATED DINNER
All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue
and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.
Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.
61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143
BAR MENUS PAGE 1 OF 2
BANQUET MENUS
BAR MEN USAL L BA RS REQUIRE A BARTENDER • ONE BARTE NDER PER 7 5 PEOPLE • $ 5 PER BARTENDER
DELUXE PREMIU M HOSTED BAR$42 PER PERSON, FIRST HOUR • $18 PER PERSON, EACH ADDITIONAL HOUR
DELUXE PREMIUM LI QUOR SELECTION
PREMIUM HOSTED BAR$32 PER PERSON, FIRST HOUR • $15 PER PERSON, EACH ADDITIONAL HOUR
PREMIUM LIQUOR SELECTION
All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue
and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.
Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.
Vodka: Grey Goose, Titos• Gin: Bombay SapphireRum: Captain Morgan, Flor de Caña 12
Scotch Whiskey: Crown Royal, Johnny Walker BlackBourbon: Makers Mark • Tequila: Patron Resposado, Don Julio
Cordials & Cognacs: Bailey’s Irish Cream, Grand MarnierINCLUDES TWO PREMIUM WINES ALONG WITH OUR HOUSE WINE
Cabernet, Pinot Noir, Chardonnay, Pinot GrigioCHOOSE FOUR BEERS
Domestic Beer: Bud, Bud Light, Miller Lite, Michelob Ultra, Sandbar SundayImported Beer: Corona, Heineken, Red Stripe, Becks N/A • Assorted Mixers, Juices, Bottled Water, Fruit Garnish
Vodka: Smirnoff, Titos • Gin: TanquerayRum: Bacardi Silver, Captain Morgan’s Spiced
Scotch Whiskey: Crown Royal, Dewar’s White LabelBourbon: Jack Daniels• Tequila: El Jimador
HOUSE WINE SELECTIONPinot Noir, Cabernet, Chardonnay, Pinot Grigio
CHOOSE FOUR BEERSDomestic Beer: Bud, Bud Light, Miller Lite, Michelob Ultra, Sandbar Sunday
Imported Beer: Corona, Heineken, Red Stripe, Becks N/A • Assorted Mixers, Juices, Bottled Water, Fruit Garnish
BANQUET MENUS
61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143
BAR MENUS PAGE 2 OF 2
BAR MENUS CONTINUEDALL BARS REQUIRE A BARTENDER • ONE BARTENDER PER 75 PEOPLE • $150 PER BARTENDER
LIMITED HOSTE D BA R$25 PER PERSON, FIRST HOUR • $15 PER PERSON, EACH AD DITIONAL HOUR • $4 PER PERSON, WINE SERVICE
House Wine Selection: Cabernet, Pinot Noir, Chardonnay, Pinot Grigio
CHOOSE FOUR BEERSDomestic Beer: Bud, Bud Light, Miller Lite, Michelob Ultra, Sandbar Sunday
Imported Beer: Corona, Heineken, Red Stripe, Becks N/A
Assorted Mixers, Juices, Bottled Water, Fruit Garnish
CONSUMPTION BARDeluxe Premium Liquor Selection 15
House Champagne Selection 12 • La Marca Prosecco 12
House Wine Selection 10
Import Beer 8 • Domestic Beer 7 • Assorted Sodas, Juices, Bottled Water 5
CASH BARINCLUDES TAX AND SERVICE CHARGE • $500 MINIMUM REQUIRED
Deluxe Premium Liquor Selection 15
House Champagne Selection 11 • House Wine Selection 11
Import Beer 8 • Domestic Beer 7 • Assorted Sodas, Juices, Bottled Water 5
BAR ENHANCEMENTSWELCOME BEVERAGES • PER GALLON
Ice Tea 50 • Lemonade 50 • Fruit Punch (non alcoholic) 50
Red & White Sangria 85 • Bloody Mary 85 • Rum Punch 95 • Margaritas 95 • Flavored Margaritas 125 • Mojitos 150
ASK ABOUT OUR SPECIALTY BARS AND SHAKER PROGRAM. MARTINIS, MOJITOS, RUM AND CIGARS AND FROZEN DRINKS
All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue
and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.
Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.
BANQUET MENUS
WHITES AND ROSES Marques De Caceres “Exellens” $55Rioja Spain
Cloudy Bay, Sauvignon Blanc $72
Fritz Willi Off Dry, Riesling $54
Felluga, Pinot Grigio $68
Newton, Unfiltered Chardonnay $84
Far Niente, Chardonnay $125
Le Rime, Pinot Grigio $55
Proverb, Chardonnay $50
Chardonnay Sonoma Cutrer, $62Russian River Valley, California
Ferrari Carano, Fume Blanc Sauvignon Blanc $48
REDS Meiomi Monterey, Pinot Noir $65
Proverb, Cabernet Sauvignon $55
Point North, Pinot Noir, Oregon $50
Emeritus, Pinot Noir $95
Malbec, Achaval $72
Markham, Merlot $75
Sebastiani, Cabernet Sauvignon $77
Groth, Cabernet Sauvignon $145
Oberon, Napa Valley, Merlot $60
SPARKLING
Mumm, Napa Brut Prestige $70
La Marca, Prosecco $55
Veuve Clicquot Brut $150
Moet & Chandon Rose $120
BANQUET WINE LISTAL L BA RS REQUIRE A BARTENDER • ONE BARTE NDER PER 7 5 PEOPLE • $ 5 PER BARTENDER
61 Hawks Cay Boulevard • Duck Key, F lor ida 33050 • (305) 289-5143
BAR MENUS PAGE 1 OF 1
All charges subject to 7.5% sales tax. A gratuity of 12% of the total food and beverage revenue will be added, which will be provided to wait staff employee, service employees and/or service bartenders. An administrative fee of 11% of the total Food and Beverage revenue
and applicable taxes will be added. This administrative fee is retained by the Resort and is not a tip, gratuity or service charge for any employee and is not the property of the employee(s) providing service to you.
Consuming raw or undercooked foods may increase your risk of food borne illness. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.