GROUP DINING MENUS 2026
Choice $141.00 per person e x cl u ding ser v ice charge and t a x Menu
ANTIPASTI SELECTION
EXOTIC ARTISAN GREENS | N, D Green life farms greens, fall spiced bosc pear, candied walnuts, stracciatella, Meyer lemon dressing
CAESAR SALAD | G, D, F, E Bagna cauda panagrattato, baby gem lettuce, shaved parmigiano
ENTREE SELECTION
FILET MIGNON 6 oz Wood fire grilled filet, sauteed spinach, asparagus, balsamic glaze, red wine jus
GROUPER | D, SF house spice blend, porchetta slab, Port Salut grits, sauteed spinach
STRAWBERRY CHEESECAKE | G, D, E mascarpone cheese, fresh Plant city strawberries, rosemary yogurt cream DESSERT SELECTION
G contains gluten
D contains dairy
N contains nuts
E contains eggs
F contains fish
SF contains shellfish
SB contains soybean
SE contains sesame
V vegetarian
VEGAN is vegan
All menus are subject to 26% service charge and 6.5% sales tax. All menus are subject to change.
Prime $152.00 per person e x cl u ding ser v ice charge and t a x Menu
S + S WEDGE | G, D, V, E baby iceberg, bleu cheese dressing, cherry tomato, quail egg, chives, bacon lardon ANTIPASTI SELECTION
LOBSTER BISQUE | D, SF Celeriac Cream, Maine lobster, crutons
ENTREE SELECTION
FILET MIGNON 6 oz Wood fire grilled filet, sauteed spinach, asparagus, balsamic glaze, red wine jus
GROUPER | D, SF house spice blend, porchetta slab, Port Salut grits, sauteed spinach
TRUFFLE & FOIE HERITAGE CHICKEN | D, G Le Belle Farms Chicken breast stuffed with foie gras butter, black truffle, collard greens, potatoes, cipollini, mustard jus
STRAWBERRY CHEESECAKE | G, D, E mascarpone cheese, fresh Plant city strawberries, rosemary yogurt cream ITAKUJA | D, E, G, SB passion fruit dark chocolate, Itakuja milk chocolate ice cream, chocolate namelaka DESSERT SELECTION
G contains gluten
D contains dairy
N contains nuts
E contains eggs
F contains fish
SF contains shellfish
SB contains soybean
SE contains sesame
V vegetarian
VEGAN is vegan
All menus are subject to 26% service charge and 6.5% sales tax. All menus are subject to change.
Reserve $193.00 per person e x cl u ding ser v ice charge and t a x Menu Reserve Menu $193.00 per person e x cl u ding ser v ice charge and t a x
ANTIPASTI SELECTION BURRATA | N, D, V cow's milk burrata, heirloom tomato, starfruit, seasonal strawberries, fig mustarda, almond gazpacho LOBSTER BISQUE | D, SF Celeriac Cream, Maine lobster, crutons
PRIMI COURSE
ENTREE SELECTION RISOTTO CACIO E PEPE | D carnaroli rice, parmigiano reggiano, black pepper, pecorino
FILET MIGNON 6 oz Wood fire grilled filet, sauteed spinach, asparagus, balsamic glaze, red wine jus
BRANZINO | SF pil pil sauce, charred lemon, chive oil
TRUFFLE & FOIE HERITAGE CHICKEN | D, G Le Belle Farms Chicken breast stuffed with foie gras butter, black truffle, collard greens, potatoes, cipollini, mustard jus
DESSERT SELECTION
ORANGE CARAMELIA | D, E, G, N, SB Praline financier, candied kumquats, orange caramel Cremeux, rum cocoa butter gelato DUBAI CHOCOLATE CAKE | G, D, E, SB, N raspberry beet sponge, pistachio anglaise, toasted kataifi
G contains gluten
D contains dairy
N contains nuts
E contains eggs
F contains fish
SF contains shellfish
SB contains soybean
SE contains sesame
V vegetarian
VEGAN is vegan
All menus are subject to 26% service charge and 6.5% sales tax. All menus are subject to change.
Vegetarian Menu GREEN LIFE FARM'S EXOTIC GREENS | D, N, V bosc pear, stracciatella cheese, candied walnuts, meyer lemon vinaigrette BURRATA | N, D, V heirloom tomato, lolla rosa, strawberry, star fruit,almond gazpacho, fig mustarda, basil oil ANTIPASTI SELECTION
ENTREE SELECTION PLANT BASED STEAK | N,, VEGAN plant-based steak alternative, cashew cream, sautéed mushrooms, green mango pickle, charred scallions RIGATONI ALLA PESTO GENOVESE | G, D, N, V burrata, semi dried tomato, pine nut pannagrattato, parmigiano Reggiano DESSERT SELECTION STRAWBERRY CHEESECAKE | G, D, E mascarpone cheese, fresh Plant city strawberries, rosemary yogurt cream DUBAI CHOCOLATE CAKE | G, D, E, SB, N Raspberry beet sponge, pistachio anglaise, toasted kataifi
Vegan Menu ANTIPASTI
GREEN LIFE FARM'S EXOTIC GREENS | N, VEGAN bosc pear, candied walnuts, meyer lemon vinaigrette
ENTREE
PLANT BASED STEAK | N, VEGAN plant-based steak alternative, cashew cream, sautéed mushrooms, green mango pickle, charred scallions
DESSERT
HEARTY BERRY BOWL | VEGAN with chef choice sorbet
G contains gluten
D contains dairy
N contains nuts
E contains eggs
F contains fish
SF contains shellfish
SB contains soybean
SE contains sesame
V vegetarian
VEGAN is vegan
All menus are subject to 26% service charge and 6.5% sales tax. All menus are subject to change.
BEVERAGES ON CONSUMPTION
White & Rosé
Signature Cocktails
Allegrini Lugana “Oasi Mantellia Lombardy, Italy | Turbiana Snoqualmie Echo Columbia Valley, Washington | Riesling Semillion, Ricardo Santos Perdriel, Argentina | White Blend Saint Clair Family Estate Marlborough, New Zealand | Sauvignon Blanc Barra Mendocino, California | Chardonnay The language of Yes “ Les Fruits Rouges” Central Coast, California | Rosé Blend
Rosemary Beret Tanqueray Gin, torched rosemary,
raspberry, lemon juice Tales of the Caribbean
Myer’s Rum, Planteray Pineapple Rum, lime juice, banana syrup, chocolate bitters Empress Lavender Empress Gin, lavender syrup, honey, St-Germain, lemon LOST MY RIND Casa Noble Tequila, cold-pressed watermelon juice, yuzu & lime soda Can’t Elope Martini Absolut Elyx Vodka, cantaloupe juice, lime ENCHANTING BLOSSOM Grey Goose Vodka, stardust hibiscus syrup, lemon juice, hibiscus flower The Elite FASHION
Red
Louis Latour Burgundy, France | Pinot Noir Ken Wright Cellars Willamette Valley, Oregon | Pinot Noir Achaval- Ferrer Mendoze, Argentina | Malbec, B Wise “Trios” Napa Valley, Califorina | Cabernet Sauvignon Caymus Vineyards Napa Valley, Califorina | Cabernet Sauvignon Chateau Rahoul Bordeaux, France | Red Blend The Prisoner Napa Valley, California | Red Blend
apple, cinnamon, pecan-infused High West Bourbon finished with a foie gras fat wash, rich demerara syrup, black walnut bitters
Zero Proof
CLOVER CLUB | Lyre’s Pink London Spirit, raspberry syrup, lemon juice, aquafaba, white sugar syrup | 17 PALOMA | Lyre’s Agave Blanco Spirit, pink grapefruit soda, lime juice, agave syrup, black sea salt, grapefruit wheel | 16
*excluding service charge and tax All menus are subject to 26% service charge and 6.5% sales tax. All menus are subject to change.
RESTAURANT EVENT TERMS & CONDITIONS
MENU SELECTION & EVENT DETAILS Menu selection and all other details of your event are to be finalized 20 days prior to the date of the event. If the menu selection is received less than 20 days prior to the event, the selection may need to be approved by the Executive chef. FOOD & BEVERAGE PRICING / POLICIES All food and beverage is to be provided by JW Marriott Orlando Bonnet Creek Resort & Spa. Menus and prices are subject to change. All food, beverage and Room Rental are subject to 26% taxable service charge, currently 6.5%. To ensure food quality, reception stations are based upon one and one half hours, buffet prices are based upon two hours or less. Consuming raw or undercooked meats, poultry, seafood, shellfish, or egg may increase your risk of food borne illness, especially if you are pregnant or have certain medical conditions. GUARANTEES Final guarantee of attendance and/or quantities of food items must be submitted by 3:00pm, 4 business days prior to event. In the event a guarantee is not received, the greater of: 1) the original contracted attendance or Food and Beverage minimum, or 2) the actual guest count, will be charged to the master bill. OUTDOOR EVENTS Should the Local Weather Service report a 30% or more chance of precipitation in the area, the scheduled function will be held indoors in the designated backup area. Temperatures below 60 degrees and/or wind gusts in excess of 20 mph shall also be cause to hold function indoors. This decision will be made no less than six hours prior to the scheduled starting time of the function. Should the decision be delayed by the client & result in a double setup of the function, an additional service charge of $15.00 per guest will be added to the final bill. USE OF OUTSIDE VENDORS If Company Name wishes to hire outside vendors to provide any goods or services at Hotel during the Event, Company Name must notify Hotel of the specific goods or services to be provided and provide sufficient advance notice to the Hotel so that the Hotel can (i) determine, in Hotel’s sole discretion, whether such vendor must provide Hotel, in form and amount reasonably satisfactory to Hotel, an indemnification agreement and proof of adequate insurance, and (ii) approve, using reasonable judgment, the selection of the outside vendor and the goods or services to be provided by such outside vendor to Company Name, taking into consideration: (a) whether Hotel offers such goods and services; (b) the risk level posed by certain activities; and (c) the safety and well-being of guests at Hotel. ENCORE EVENT TECHNOLOGIES Quotes for Audio Visual and Production needs are available upon request. through Encore Event Technologies All electrical needs (power) and rigging (to ceiling) must be arranged through Encore. 26% taxable service charge and 6.5% sales tax will be added to all pricing. SIGNAGE The hotel reserves the right to approve sign displays and decorations (excluding centerpieces, table favors or place cards) brought into the hotel as well as the type and placement of all signage prior to arrival. No signage is permitted in lobby or common areas of the hotel. The hotel restaurants are not designed to accommodate the application of stickers or other branding materials. Restaurant events utilize the venue in its existing design, including its current furniture and decor. FURNITURE REMOVAL Restaurant furnishings cannot be moved or utilized for other purposes in order to protect the integrity of these spaces and eliminate opportunity for damage. If furniture is approved to be removed, there will be additional fees to accommodate storage.
PARKING Daily Valet Parking is $59 per car. Daily Self-Parking is $43 per car, plus tax
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