DINNER TABLE D INNE R DINNER TA B L E MENU PREMIER TABLE. PREMIER TABLE (cont.) $70.00/person. Soup du jour

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1 DINNER TA B L E MENU DINNER TABLE PREMIER TABLE $70.00/person PREMIER TABLE (cont.) Soup du jour Seasonal local snapper in a tomato and fennel nage Seasonal and local seafood ceviche Rosemary red bliss potatoes Grilled eggplant and roasted red pepper salad Dried cherry pecan wild rice pilaf Sunshine salad: fresh greens and seasonal fresh berries topped with toasted almonds and gorgonzola cheese crumbles, drizzled with raspberry vinaigrette Fresh local vegetables Chef's selection of miniature desserts Simply spinach salad: baby spinach leaves topped with hard-cooked eggs, crisp bacon and house made croutons, served with honey mustard dressing Pick three entrees: Slow roasted niman ranch new york strip, yorkshire pudding, natural jus lie and warm horseradish sauce Grilled churrasco steak with chimichurri sauce Multigrain penne pasta with broccoli, spinach and fresh basil pesto Roasted portobello mushrooms with pomodoro sauce tossed with linguini Chicken and shrimp romesco with sun dried tomato sauce and farfalle pasta Bronzed mahi-mahi with mango beurre blanc

2 DINNER TA B L E MENU DINNER TABLE (cont.) TASTE OF MIRACLE MILE $75.00/person ITALIAN (cont.) Zarzuela: spanish seafood soup Caesar salad, hearts of romaine, fresh croutons, classic creamy dressing Romaine lettuce, red onion, tomato, cucumber, avocado and vinaigrette dressing Italian wedding soup and fresh, crusty italian bread with roasted garlic display Palm heart salad: mixed greens, citrus segments, grapes, cucumbers and citrus vinaigrette Grilled swordfish with pescatore sauce and farfalle pasta tossed with creamy carbonara Rainbow fruit salad with honey orange juice dressing Osso buco braised with chianti and risotto with mushrooms and asparagus tips Churrasco with chimichurri sauce Chocolate cheesecake and tiramisu Lechon: roasted pork with garlic and onions Bittersweet chocolate mousse Mahi mahi with chardonnay cream sauce Coconut rice pudding Jasmine rice and steamed yucca with mojo Maduros: sweet plantains Tres leches, flan and key lime pie ITALIAN $73.00/person Vine ripened tomato, fresh mozzarella capresse salad with aged balsamic vinegar and extra virgin olive oil

3 DINNER TA B L E MENU DINNER TABLE (cont.) CARIBBEAN $68.00/person Pepperpot lentil soup ASIAN (cont.) Yakisoba (japanese lo-mein) with napa cabbage, red peppers and onions Mixed greens and garden vegetables Pork and vegetable egg rolls with duck sauce Jerk seasoned grilled chicken with mango butter Roast pork and shrimp fried rice with eggs and vegetables Blackened mahi-mahi with mango rum relish and cilantro aioli Cripsy whole fried snapper with coconut curry sauce Mashed sweet potatoes with brown sugar and pineapple Orange chicken Coconut rice with sweet plantains Hibachi beef with grilled scallions Papa hemmingway s key lime pie Fortune cookies, jelly rolls and almond rice pudding Bittersweet chocolate mousse Coconut rice pudding ASIAN $73.00/person Egg drop soup with crispy chow-mein noodles and scallions Thai chili tofu with snow peas mixed asian greens with chestnuts and mandarin oranges with sesame-ginger dressing Steamed edammame salad Breaks are 90 minutes of continuous service Groups under 25 will incur a $125 surcharge Hourly service is also available for $10/person for a max service of two hours All prices are exclusive of 23% taxable service charge and 9% state sales tax All buffets marked with * will have a uniformed attendant and a $75 attendant fee will apply for every 25 guests

4 PL AT ED DINNER MENU PLATED DINNER INCLUDES: Salad, warm artisan rolls with butter and dessert. Freshly brewed premium regular and decaffeinated coffee and select herbal teas with sugar three ways, milk, cream, skim milk, honey and lemon. Cost is determined by the entree chosen. Choose one: Westin colonnade signature salad: hand gathered organic greens, crumbled goat cheese, fresh raspberries and candied pecan pieces, raspberry vinaigrette Caesar salad: classic creamy caesar dressing Baby spinach salad: Gorgonzola cheese, tomato wedges, toasted pine nuts and warm bacon dressing Florida hearts of palm: orange and grapefruit sections, baby lettuce and citrus vinaigrette CHICKEN SALTIMBOCCA Prosciutto, melted leeks, smoked gouda and sage cream $58.00/person CHICKEN GENOVESE GF Pan-roasted boneless breast of chicken stuffed with mousseline of spinach and boursin cheese with sun-dried tomato cream sauce $58.00/person CHICKEN RUSSO Free-range supreme breast of chicken stuffed with crab meat and asparagus $56.00/person YELLOW TAIL Crab stuffed key west yellow tail snapper with lemon caper beurre blanc $66.00/person SHORT RIB EN CROUTE Cabernet braised short ribs, sauteed shiitakes decoratively wrapped in puff pastry $70.00/person TWIN TOURNEDOS OF BEEF One with gorgonzola gratin, one with ragout of forest mushrooms and madeira peppercorn sauce $73.00/person CHURRASCO AND SHRIMP Duo plate of grilled skirt steak with chimichurri sauce and grilled jumbo shrimp in scampi sauce $85.00/person FILET MIGNON WITH LUMP CRAB CAKE Served with bernaise sauce $76.00/person FILET MIGNON WITH PAN SEARED SALMON Filet drizzled with port wine demi and salmon with champagne beurre blanc $77.00/person BRAISED SHORT RIB WITH PAN SEARED SALMON Cabernet braised short rib with shiitake mushrooms and pan seared wild salmon with champagne beurre blanc $76.00/person

5 PL AT ED DINNER MENU PLATED DINNER (cont.) Sesame seared yellow fin tuna with honey-hoisin sauce, wasabi drops and won ton planks $14.00/person Grilled lamb chops, potato-celeriac puree, julienne vegetables and minted jus lie DESSERTS Florida blue crab cakes with cognac beurre blanc 15 Choose one: Blackened hand selected day boat scallops 16 $16.00/person Salted caramel and bittersweet chocolate dome Sautéed wild mushroom tower, served in a vol au vent sauce with sun dried tomato sauce $14.00/person WAGYU BEEF TENDERLOIN AND SEABASS Wagyu beef served with cabernet compound butter and seabass with ginger uzu cream $96.00/person Chocolate hazelnut crunch Lemon meringue tart with raspberry sauce and seasonal berries Individual fruit tart with pastry cream and short crust Supreme vanilla cheesecake with graham cracker crust and mixed berries Make the entrée a combination plate by adding the following: Broiled sweet cold water lobster tail Crab cake Jumbo shrimp scampi Salmon fillet $38.00/person $12.00/person $13.00/person Lobster infused béarnaise sauce (passed tableside) $5.00/person ENHANCEMENTS (Add another course) Soufflé topped cream of asparagus soup $8.00/person Velvety lobster bisque en croute with parmesan and old bay crust $12.00/person Chilled jumbo shrimp with traditional cocktail sauce Breaks are 90 minutes of continuous service Groups under 25 will incur a $125 surcharge Hourly service is also available for $10/person for a max service of two hours All prices are exclusive of 23% taxable service charge and 9% state sales tax All buffets marked with * will have a uniformed attendant and a $75 attendant fee will apply for every 25 guests

6 SUS TA IN A B L E OP T IONS DINNER MENU SUSTAINABLE OPTIONS SUSTAINABLE DINNER BUFFET (cont.) Minimum of 25 guests Fresh fruit topped cheesecake, caramel topped granny smith apple pie, 3x raspberry chocolate mousse cake, papa hemingway's key lime pie and golden ripe pineapple and mint with caramel dipping sauce SUSTAINABLE DINNER BUFFET $75.00/person Tomato basil bisque ENHANCEMENTS Organic mixed greens with hydroponic butter lettuce and a variety of vegetables Jumbo stone crab claws (seasonal) Wild rice salad with lentils, dried cherries and pecans Chocolate fountain: flowing belgium chocolate fondue complete with assorted dipping items (9 minimum) MRKT price $50.00/person Key west pink shrimp and chestnut salad Locally grown heirloom tomatoes with freshly made mozzarella cheese with balsamic reduction, lemon misto olive oil and cracked fresh pepper Conch fritters made with locally sourced farm raised conch Grilled quesadillas with smoked chicken, vegetables and jack cheese with salsa fresca Farm raised apricot, orange and honey glazed salmon Thai chili tofu with snow peas Niman ranch cherry wood roasted prime rib of beef with yorkshire pudding au jus lie, warm horseradish sauce and bacon and cheddar stuffed potatoes Breaks are 90 minutes of continuous service Groups under 25 will incur a $125 surcharge Hourly service is also available for $10/person for a max service of two hours All prices are exclusive of 23% taxable service charge and 9% state sales tax All buffets marked with * will have a uniformed attendant and a $75 attendant fee will apply for every 25 guests