SPECIAL EVENT
DINING
Join Us
for a gathering
of imagination.
At Eden Roc, we pair delicious with daringly unexpected.
Our two acclaimed restaurants—Japanese-fusion Nobu and
field-to-fork Malibu Farm—are themselves a bold pairing of
inspired cuisines. Now, this imaginative gathering of taste and
talent is available for your special event.
Take your guests on an exhilarating culinary journey.
Begin by exploring our menus, grounded in the timeless
sophistication of Eden Roc, but spiced with exciting forays
led by the creative minds behind Nobu and Malibu Farm.
S P E C I A L E V E N T D I N I N G AT E D E N R O C
2
Perhaps your group will fall under the spell of
Nobu Matsuhisha’s signature black cod saikyo miso or
his unparalleled Zensai hors d’oeuvres. A global superstar
and culinary trailblazer, Nobu injects a dash of razor-sharp
modernity into any culinary event.
Your event may call for dishes from the thoughtful,
delicious simplicity of Helene Henderson’s Malibu Farm.
As it did on the Malibu pier where it first gained fame,
Malibu Farm will treat your guests to whole-ingredient locally
sourced adventures, such as pea and pesto couscous or
grass-fed beef sirloin with chili cherry tomatoes.
LET THE
CREATIVITY FLY.
Choose the combination
of cuisine that suits
your group. Whatever
you decide, every bite
Breakfast
7
Timeouts
11
Lunch
14
Dinner
18
Reception
23
Grazing
28
Libations
30
will be presented with
signature Eden Roc
style and graciousness.
S P E C I A L E V E N T D I N I N G AT E D E N R O C
5
BREAKFAST
Sometimes I’ve
believed as many as
six impossible things
before breakfast.
~ LEWIS CARROLL
BREAKFAST
CONTINENTAL
BUFFET
THE BASICS | 32
MALIBU FARM GOOD MORNING | 56
Selection of Juices | Florida Orange, Ruby Grapefruit, Cranberry Apple
Seasonal Fresh Fruits and Greek Yogurt
Chef’s Pastries | Danish, Croissants, Muffins, Cake
Freshly Brewed Regular and Decaf Coffee and Assorted Teas
Malibu Farms Cold Pressed Juices in the Jars
Blueberry Cornmeal Cake, Yogurt Cake and Whole Wheat Croissant
Burrata Fruit, Burrata Cheese, Seasonal Fruit, Arugula and Sesame Seeds
Swedish Mini Pancakes with Cream and Berries
Egg Sandwich with Arugula, Miami Smokers Bacon, Havarti and Lemon Aioli
Frittata with Ricotta and Seasonal Veggies
Baby Potatoes and Greens
Caffe Luxxe Coffee and Ikaati Japanese Tea Selection
FIT START | 36
Selection of Juices | Carrot Orange, Watermelon Mint, Ruby Grapefruit
Seasonal Fresh Fruits, Granola, Cottage Cheese and Greek Yogurt
Selection of Whole Wheat Pastries and Breads | Papaya, Banana Nut, Zucchini
Healthy Cereals and Steel Cut Oatmeal with Bananas, Dried Fruit, Milks
Freshly Brewed Regular and Decaf Coffee and Assorted Teas
THE CONTINENTAL | 44
Selection of Juices | Florida Orange, Ruby Grapefruit, Cranberry Apple
Seasonal Fresh Fruits, Berries and Greek Yogurt
Chef’s Pastries | Danish, Croissants, Muffins, Cake
Daily Breads with Sweet Butter and Preserves
Cold Cuts and Sliced Cheeses | Cotto Ham, Smoked Turkey, Genoa Salami,
Mortadella, Provolone, Swiss, Cheddar
Assorted Cereals and Bircher Muesli with Bananas, Dried Fruit, Milks
Freshly Brewed Regular and Decaf Coffee and Assorted Teas
NOBU OHAYOU GOZAIMASU | 68
Miso Soup, Rice and Pickles
Japanese Okayu with Condiments
Grilled Salmon and Saba
Sashimi and Maki
Field Greens with Spicy Lemon and Matsuhisa Dressings
Mini Parfait and Seasonal Fresh Fruits Tossed in Yuzu Sugar, Homemade Yogurt and Sesame Granola
Nobu-Style Breakfast Okonomiyaki
Kurobuta Pork Sausage and Shichimi Cured Bacon
Bagel and Lox | Crispy Rice with Salmon Sashimi “Pastrami” and Caper Wasabi Crema
Chefs Pastries I Green Tea and Yuzu Kasutera, Black Sesame Croissant, Ume Danish,
Miso Muffin, Mirin Soy Glazed Scones
Caffe Luxxe Coffee and Ikaati Japanese Tea Selection
THE EDEN ROC | 44
MORRIS LAPIDUS | 60
Fresh Squeezed Juices | Florida Orange, Ruby Grapefruit
Latkes with Applesauce and Sour Cream
Selection of Cured Fish | Schmaltz Herring, Nova Smoked Salmon,
Smoked Whitefish, Kippered Salmon
Brick-Oven Bagels | Bialy, Shissel, Rye, Pumpernickel with Butter,
Cream Cheese, Tomato, Onion, Capers, Barrel Pickles
Chef’s Pastries | Babka, Blintzes, Halvah
Freshly Brewed Regular and Decaf Coffee and Assorted Teas
Minimum of 50 guests required. If minimum is not met, a fee of $9 per person is applicable.
Selection of Juices | Florida Orange, Ruby Grapefruit, Cranberry Apple
Seasonal Fresh Fruits and Greek Yogurt
Chef’s Pastries I Danish, Croissants, Muffins, Cake
Assorted Cereals and Steel Cut Oatmeal with Bananas, Dried Fruit, Milks
Farm Fresh Scrambled Eggs with Cheddar, Chives, Applewood Smoked Bacon,
Chicken Apple Sausage, Herb and Onion Roasted Breakfast Potatoes
Freshly Brewed Regular and Decaf Coffee and Assorted Teas
Upgrade to Caffe Luxxe Coffee and Ikaati Japanese Tea Selection (additional $2) Minimum of 35 guests.
S P E C I A L E V E N T D I N I N G AT E D E N R O C
7
BREAKFAST
[Continued]
ENHANCE
CHEF ACTION
(Chef Attendant Required and costs $200 per Chef per 75 guests)
FROM THE MALIBU FARM
Yogurt Parfait and Fresh Berries with Homemade Coconut Granola | 9
Farm Scrambled Eggs with Smoked Salmon and Ricotta | 14
Multi-Grain Yogurt Pancakes with Bacon Bits and Maple Syrup | 10
Swedish Mini Pancakes with Cream and Berries | 9.5
Quinoa-Oatmeal with Coconut Milk and Maple Syrup | 9
Ricotta Frittata with Herbs, Peas and Spinach (Select Regular Eggs or Egg Whites) | 10
Breakfast Burrito with Farm Eggs, Chicken Sausage, Black Beans, Cheese, Peppers,
Onions and Guacamole | 12
Raw Vegan Chia Pudding with Dates, Almonds and Banana | 9
Garden Love Smoothie with Strawberry, Banana, Garden Leaves, Goji Berry and Hemp Milk | 12
EDEN ROC CLASSICS AND SPECIALTY
OMELET & EGG STATION | 18
Made-to-Order | Fresh Farm Eggs, Egg Whites, Egg Beaters
Proteins (select up to 2) | Ham, Bacon, Sausage, Smoked Salmon, Gulf Baby Shrimp, Tofu
Cheeses (select 1) | Cheese I Cheddar, Goat Cheese, Mozzarella
Vegetables (select up to 3) | Vegetables, Spinach, Baby Kale, Mushrooms, Peppers, Onion,
Tomato, Broccoli, Jalapeno
THE GRIDDLE | 12
Brioche French Toast and Buttermilk Flapjacks
Condiments I Maple Syrup, Sweet Butter, Whipped Cream, Berry Compote, Bananas, Nuts, Chocolate Chips
Smoked Salmon with Cream Cheese, Tomato, Capers, Chopped Egg, Red Onion and Assorted Bagels | 17
Anson Mills Steel Cut Oatmeal with Brown Sugar, Almonds and Dried Fruits | 8
Breakfast Meats | Applewood Smoked Bacon, Pork Sausage, Chicken Apple Sausage | 8
Farm Fresh Scrambled Eggs | 6
Cold Cuts and Sliced Cheeses | Country Ham, Smoked Turkey, Genoa Salami, Mortadella,
Provolone, Swiss, Cheddar | 17
Brick-Oven Bagels with Cream Cheese, Smoked Salmon Spread, Chive Spread, Sweet Butter
and Preserves | 54 per dozen
Chef’s Pastry Basket | Danish, Croissants, Muffins, Cake | 54
Latin Pastry Basket | Guava and Cheese Pasteles, Croquetas, Sweet and Savory
Empanadas | 58 per dozen
Eggs Benedict with Poached Eggs, Grilled Ham, Hollandaise on English Muffin | 14
Huevos Sobe with Poached Egg, Arepas, Manchego Cheese, Jamon and Tomato Hollandaise | 14
Breakfast Sandwich with Scrambled Eggs, Cheddar and Bacon I Buttery Croissant or Biscuit | 9
House-Made Donuts | Glazed, Cinnamon Sugar, Filled | 58 per dozen
Brioche French Toast with Bananas Foster Maple Caramel and Whipped Cream | 9
Classic Belgium Waffles with Maple Syrup, Sweet Butter and Whipped Cream | 9
Minimum of 50 guests required. If minimum is not met, a fee of $9 per person is applicable.
S P E C I A L E V E N T D I N I N G AT E D E N R O C
8
BREAKFAST
[Continued]
PLATED
THE CLASSIC AMERICAN | 38
THE MALIBU FARM | 42
Soft Scrambled Eggs with Applewood Smoked Bacon, Breakfast Sausage,
Crispy Hash Potato and Slow Roasted Tomatoes
Breakfast Pastries and Breads with Sweet Butter and Preserves
Selection of Beverages | Orange Juice, Coffee and Tea
Yogurt Parfait with Fresh Berries and Coconut Granola
Farm Scrambled Eggs with Smoked Salmon, Ricotta, Parsnip Potato Latkes and Lazy Woman’s Salsa
Pastries, Seasonal Fruit Morning Buns, Whole Wheat Croissant, Bay Leaf Yogurt Cake
and Zucchini Muffins
Selection of Beverages | Malibu Farm Seasonal Cold Pressed Juice in the Jar,
Caffe Luxxe Coffee, Ikaati Japanese Tea Selection
NOBU SAN | 44
EL CALLE OCHO | 42
Soft Poached Egg, Mofungo Cake, Sofrito Hollandaise, Avocado,
Crispy Yucca Hash and Slow Roasted Tomatoes
Latin Breakfast Pastries and Breads with Sweet Butter and Preserves
Selection of Beverages | Guava or Orange Juice, Coffee and Tea
Mixed Sashimi with Field Greens and Matsuhisa Dressing
Salmon Shio-Yaki, Tamago and Hijiki
Rice, Miso Soup, Pickles, Toasted Nori
Seasonal Fruits and Fruit Juices
Green Tea or Coffee
Minimum of 50 guests required. If minimum is not met, a fee of $9 per person is applicable.
S P E C I A L E V E N T D I N I N G AT E D E N R O C
9
TIMEOUTS
A little nonsense
now and then
is cherished by
the wisest of men.
~ ROALD DAHL
TIMEOUTS
THEMED
IT’S HALFTIME | 30
BUENOS DIAS MIAMI | 34
Warm Pretzels with Jalapeno Cheese Sauce, Dijon and Whole Grain Mustard
Fresh Popcorn I Salty, Sweet, Cheesy
Mini Ballpark Hotdogs with Classic Toppings
Selection of Beverages | Assorted Sodas, Still and Sparkling Water
Empanadas | Churrasco with Chimchurri, Chicken Mole with Cilantro Crema,
Caribbean Spiced Vegetables with Mango Salsa
Pastelitos I Guava and Cheese, Queso Fresco
Alfajores I Dulce de Leche, Chocolate
Tropical Fruit Skewers with Honey Lime Mint Dressing
Selection of Beverages | Regular and Decaf Coffee, Assorted Teas, Soft Drinks, Still and Sparkling Water
Add Espresso Machine for Café Con Leche (additional $3 per menu)
SCHOOL’S OUT | 30
Mini Sandwiches I PB&J, Ham and Cheese, Pizza Pinwheels
Ants on a Log
Baby Vegetable “Plant Pots” with Ranch and Bleu Cheese Dressing
Candies I M&Ms, Reese’s, Gummy Bears, Sours
Cookies I Chocolate Chip, Oatmeal
Milk Bottles I Plain, Chocolate, Strawberry, Mango
POWER | 28
Build Your Own Trail Mix I Mixed Nuts, Dried Fruits, Pumpkin Seeds,
Chocolate Espresso Beans, Granola, Cancha Corn
Assorted Energy and Power Bars
Mixed Whole Fruits
Energy Drinks I Red Bull Regular and Low-Cal, SOBE Life Water
Selection of Beverages | Regular and Decaf Coffee, Assorted Teas, Soft Drinks, Still and Sparkling Water
Add Espresso Machine for Café Con Leche (additional $3 per menu)
CHOCO-LOCO | 30
Straight-Up I Chocolate Pieces and Squares from 22% to 68% Dark, Milk and White
Cookies I Triple Chocolate and Rye, White Chocolate, Cranberry
Covered and Dipped I Pretzels, Dried Mango, Papaya, Citrus, Strawberries
Assorted Truffles
Milks I Gianduja Hazlenut, Dark Chocolate, White Chocolate, Strawberry
Selection of Beverages | Regular and Decaf Coffee, Assorted Teas, Soft Drinks, Still and Sparkling Water
DIP IT - SAVORY | 28
Chips I Plantain, Tortilla, Potato, Root, Raw
Dips I Artichoke and Spinach, Sour Cream and Chive,
House Guacamole, Ocopa, Roasted Onion
Selection of Beverages | Regular and Decaf Coffee, Assorted Teas,
Soft Drinks, Still and Sparkling Water
DIP IT - SWEET | 26
Doughnuts I Coffee Caramel, KK Glaze, Bacon Chocolate
Churros I Chocolate, Dulce de Leche
Cookies and Milk
Selection of Beverages | Regular and Decaf Coffee, Assorted Teas, Soft Drinks, Still and Sparkling Water
SPA AT THE FARM | 32
NOBU STYLE AFTERNOON TEA | 38
Seasonal Fruit Cups I Pineapple with Basil and Mint, Melon and Berries, Seasonal Selection
Healthy Carb | Mini Carrot and Zucchini Muffins, Bay Leaf Yogurt Cake, Whole Wheat Olive Oil Cake
Kale Chips and Root Vegetables with Farm Chickpea Hummus and Smoky Eggplant Dips
Seasonal Cold-Pressed Antioxidant Juices in the Jar
Caffe Luxxe Coffee and Ikaati Japanese Tea Selection
Savory I Lobster Wasabi Bun, Crispy Rice Monaka Chirashi, Duck and Cucumber Rolls,
Kuro Choux with Salmon and Aji Amarillo
Sweet I Soy Glazed Scones, Green Tea Éclairs, Miso Cappuccino Tart, Yuzu Pound Cake,
Seasonal Fruit Kinako Tart
Served with Ikaati Teas including Shiso, Green Tea, Genmaicha
S P E C I A L E V E N T D I N I N G AT E D E N R O C
11
TIMEOUTS
[Continued]
ENHANCE
BY THE ITEM
Mediterranean I Olives, Roasted Almonds, Pita Bread, Labneh, Hummus,
Baba Ghanoush, Taramasalata, Tzatziki | 24
Pop It I Fresh Popped Popcorn, Flavored Salts, Specialty Toppings, Sweet Melted Butter | 20
Candy Shop I Assorted Sweet Dreams | 22
Sundaes Not Mondays I Selected Hand-Crafted Ice Cream, Sauces and Toppings | 22
(Chef Attendant required and costs $175 per Chef per 75 guests)
High-Energy Trail Mix | 6
Chips, Popcorn, Pretzels | 6
Fresh Seasonal Fruits | 12pp
House-Made Granola Bars | 6
Protein Bars | 8
Candy Bars | 5
Salted Peanuts, Almonds, Pistachios | 6
Terra Gourmet | 7
BY THE DOZEN
Salted Soft Pretzels, Cheese Sauce and Dijon | 56
Jamaican Beef Patties | 60
Savory and Sweet Muffins | 55
Mini Cuban Sliders | 58
Assorted Cookies | 55
Mini Cupcakes | 60
Blondies or Brownies | 55
Rice Crispy Treats | 50
Chocolate-Covered Strawberries | 60
Churros and Sauces | 55
Seasonal Biscotti | 58
House-Made Doughnuts | 60
BEVERAGES
Fresh Brewed Coffee | 89 per gallon
Assorted Hot or Cold Teas | 89
Fresh-Brewed Caffe Luxxe Coffee | 94 per gallon
Ikaati Tea Selection | 96 per gallon
Cold-Pressed Juice in the Jar | 12pp
House Seasonal Smoothies | 10pp
Still and Sparkling Water | 8 each
Energy Drinks | 9 each
Soft Drinks | 7 each
SOBE Life Water | 8 each
S P E C I A L E V E N T D I N I N G AT E D E N R O C
12
LUNCH
One cannot think
well, love well,
sleep well, if one
has not dined well.
~ VIRGINIA WOOLF
LUNCH
COLD BUFFET
IT’S A WRAP | 70
Soups | Classic Tomato with Basil Gremolata, Creamy Mushroom Velouté
DELI ROC | 58
Soup | Spiced Heirloom Bean with Country Bacon and Herb Crema
Salads | “Loaded” Potato Salad, Mixed Field Greens and Shaved Vegetables with Green Goddess
Dressing
Albacore ‘Nicoise’, Baby Iceberg with “Rogue Creamery” Blue, Candied Hazelnuts, Tomato, Sweet
Onion, Local Honey Whole Grain Mustard Dressing
The Meats | Country Ham, Pastrami, Smoked Turkey, Roast Beef, Salami, Mortadella
Cheeses | Aged Cheddar, Swiss Provolone, American, Muenster
The Rest | Beefsteak Tomatoes, Red Onion, Lettuce, Pickles, Olives
Assorted Carbs | Crusty Sourdough Bread, Tomato Basil Focaccia, Mixed Rolls, Crispy Italian Flatbread,
Kettle Chips
Fixings | Whipped Sweet Butter, Extra Virgin Olive Oil, Aged Balsamic, Mostarda, Mayonnaise, Ketchup,
Deli Mustard, Horseradish Cream
Deli-Cious Dessert | NY Cheesecake, Arroz Con Leche, Banana Cream Pie, Chocolate Cake
Regular and Decaf Coffee and Ikaati Japanese Tea Selection
THE ‘BU FARM LUNCH | 70
Potato Broccoli Soup
Malibu Farm Deviled Eggs
Salads | Greek Quinoa Salad with Barrel-Aged Feta, Florida Heirloom Tomatoes, Lemon and EVOO
Black Kale Salad with Fennel, Radish, Ricotta Salata
Raw Shaved Brussels Sprouts with Mustard, Almonds, Lemon Vinaigrette
Celery Root, Arugula, Horseradish Cream
BLT Salad
Entrées | Mama Tran’s Vietnamese Chicken Salad
Chilled Salmon and Grainy Mustard Dressing, Saffron Israeli Couscous, Corn, Sugar Snap Peas
Rare Roast Grass Fed Beef Sirloin with Chili Cherry Tomatoes
Smoked Dingley Dell Pork Tenderloin with Seasonal Fruit Mostarda
Sweet Endings | Crispy Chocolate Cake with Dulce de Leche, Bay Leaf Crème Brûlée,
Berry and Cream Pavlovas
Caffe Luxxe Coffee and Ikaati Japanese Tea Selection
Salads | M.Y.O. Cobb with Grilled Chicken, Herb Grilled Shrimp, Avocado, Bacon, Egg, Blue Cheese, Iceberg
Lettuce, Tomatoes, Cucumbers, Roasted Corn, Cotija Cheese, Hearts of Palm with Ranch, Bleu or Balsamic
Dressings Spinach Salad with Spiced Almonds, Goat Cheese, Cranberries, Baby Beets and Citrus Vinaigrette
Wraps (select 3) | Muffuletta | Ham, Salami, Mortadella, Mozzarella, Provolone and Olive Salad;
Thanksgiving | Maple Roast Turkey, Pan Gravy, Stuffing, Cranberry Compote, Mayo, Lettuce; Caramel
Shrimp Bánh Mi | Chili Caramel Grilled Shrimp, Pickled Daikon, Carrot and Cucumber, Sriracha Aioli,
Cilantro; Chicken Satay | Coconut Grilled Chicken, Green Papaya and Jicama Slaw, Peanut and Chili
Sauce, Creamy Ginger Mayo; Vegetable Antipasto | Herb Marinated Zucchini, Eggplant, Portobello,
Bell Peppers, Summer Squash and Spinach with Extra Virgin Olive Oil and Balsamico; Roast Beef |
Horseradish Cream, Caramelized Red Onion, Romaine, Boursin, Tomato
Dessert Mini’s | Key Lime Pie, Carrot Cake, Peanut Butter Chocolate Crunch, Coconut Cake
Regular and Decaf Coffee and Ikaati Japanese Tea Selection
MALIBU FARM “PACK LUNCH” | 50
Salads (select 1)
Baby Potato, Green Bean, Tomato, Horseradish Crème Fraiche; Pea and Pesto Couscous; Orzo Pasta
Salad with Peppers, Tomato, Olives; BLTA Salad; Mixed Seasonal Fruit Salad
Sandwiches (select 2) | Grilled Organic Vegetables, Farm Chickpea Hummus, Spinach, Gluten-Free Millet
Loaf; BLT on Country Wheat with Bacon, Lemon Aioli, Arugula, Tomato; Grilled Salmon on a Brioche Bun with
Black Olive Aioli, Arugula, Tomato, Red Onion; Roast Grass-Fed Beef on a Baguette with Lemon Aioli, Arugula,
Tomato, Red Onion; Grilled Organic Chicken Breast on Sourdough with Avocado, Red Onion, Spicy Aioli,
Lettuce, Tomato; Kale Caesar with Kale, Romaine, Parmesan, Country Wheat Croutons, Watermelon Radish
Whole Fruit (select 1)
Seasonal Green or Red Apple, Orange, Banana
Snack (select 1)
Terra Gourmet Chips, Kale Chips, High-Energy Trail Mix, Roasted Nuts, Popcorn, Oven-Baked Potato Chips,
Power Bars
Dessert (select 1)
Oatmeal Cookie, House-Made Coconut Granola Bar, Yogurt Cranberry Cookie,
Chocolate and Ancient Grain Brownie
BOXED LUNCH FAVORITES | 44
Served with Whole Fruit, Chips, Cookie du Jour
(select 1) Grilled Chicken or Shrimp Caesar Wrap on a Flour Tortilla; Italian Deli | Country Ham,
Genoa Salami, Mortadella, Lettuce, Tomato, Provolone on Sub Roll; Smoked Deli Turkey | Jack
Cheese, Tomato, Lettuce, Cranberry Mayonnaise on Cranberry Ciabatta; Tuna Salad | Lettuce, Tomato,
Red Onion and Lemon Mayonnaise on Whole Wheat; Greek Salad Wrap | Cucumber, Feta, Tomato,
Kalamata Olives, Oregano Red Wine Dressing on Sun-Dried Tomato Tortilla
S P E C I A L E V E N T D I N I N G AT E D E N R O C
14
LUNCH
[Continued]
HOT BUFFET
CABANA | 74
Soups | Bahamian Seafood Chowder, Black Bean Soup with Pico de Gallo and Sour Cream
YUCATAN | 75
Sopa de Lima | Lime Marinated Chicken, Tortilla Strips, Cilantro, Avocado
Guacamole | Chicharron, Cilantro, Tomato, Red Onion
Queso Fundido | Chorizo, Oaxaca Cheese, Roasted Salsa
Black Bean Salad | Nopales, Roasted Corn, Roasted Poblano, Avocado, Tomato, Red Onion,
Cilantro and Honey Lime Vinaigrette
Mesclun Mix | Creamy Cilantro Dressing
Ceviche | Shrimp Agua Chiles, Mixed Seafood Veracruzano
Meat and Fish | Cochinita Pibil, Guajillo Rubbed Skirt Steak, Snapper ‘Tikinxic’, Chicken Mole Enchiladas
The Rest | Warm Nixtamal Corn Tortillas and Flour Tortillas, Tortilla Chips, Sour Cream,
Pico de Gallo, Tomatillo Salsa, Habanero Salsa, Pickled Red Onions, Shredded Cabbage,
Queso Cotija and Mozzarella, Cilantro, Limes
Postres | Arroz Con Leche, Mamacita’s Flan, Churros y Chocolate
Selection of Beverages | Mexican Coke, Agua Frescas, Still and Sparkling Water
SUGGESTED ENHANCEMENTS
Ultimate Fish Taco | Whole Achiote Rubbed Black Grouper, Carved to Order with Sides and Corn Tortillas
(Chef Attendant required)
Cochinita y Tortilleria | Whole Roasted Pig with Griddled Tortillas, Condiments
(Chef Attendant required and costs $175 per Chef per 75 guests
Salads
Tropical Caesar Salad | Mango-Caesar Dressing, Parmesan Cheese, Coconut Bread Croutons
Blackened Salmon Salad | Mesclun, Mango, Roasted Peppers, Cherry Tomato, Grilled Corn, Avocado,
Plantain Chips and Passion Fruit Dressing
Cabana Salad | Baby Spinach, Red Onion, Candied Walnuts, Strawberries, Goat Cheese Dressing
Entrées (select 3)
Dem Crab Cakes with Green Apple Slaw, Garlic Aioli, Cilantro
Havana Airline Chicken with Sweet and Sour Orange Mojo
Churrasco with Chimichurri Sauce, Baby Tomato Escabeche
Fried Florida Snapper with Escabeche of Vegetables, Coconut Curry Sauce
Mojo Marinated Swordfish with Mango-Pineapple Relish
Sides (select 3)
Sweet Plantains with Congris, Black Beans, Yellow Rice, Green Beans, Crispy Yuca, Boniato Purée
Coconut Bread and Whipped Sweet Butter
Tropical Sweets | Mango Panna Cotta with Fruit Salsa, Spiced Rum Cake, Chili and Vanilla Roasted
Pineapple with Coconut Mousse
Selection of Beverages | Tropical Juices, Agua Frescas
SUGGESTED ENHANCEMENTS
Arroz Con Mariscos | Paella Style Saffron Valencia Rice, Mussels, Clams, Shrimp, Fish, Calamari,
Chorizo and Garlic Aioli (Chef Attendant required and costs $175 per Chef per 75 guests)
S P E C I A L E V E N T D I N I N G AT E D E N R O C
15
LUNCH
[Continued]
HOT BUFFET
[Continued]
TAILORED LUNCHES | 58
Select one Beginning, Middle, and End.
BACKYARD GRILL | 70
BEGINNING
Salads
Wedge Salad with Tomato, Red Onion, Roast Garlic Croutons and a Smokey Bacon and Blue Cheese Dressing
Green Bean Salad with Roast Hazelnuts, Cranberries, Crispy Panko and Creamy Mustard Ranch
Spicy Key West Shrimp with Avocado, Mango, Tomatillo Potato Salad and Creole Coleslaw
Golden Gazpacho with Toasted Almonds and Tomato Sorbet
Baby Iceberg Wedge with Cherry Tomato, Bacon, Blue Cheese and Buttermilk Ranch
Spinach Salad with Goat Cheese, Cranberries, Spiced Almonds and a Whole Grain Mustard Honey Dressing
Greens | Cucumber, Avocado, Haricot Vert, Kale, Arugula, Green Goddess Dressing
Classic Tomato Soup with Mini Grilled Cheese
Sancocho with Sofrito Aioli and Tostones
The Grill | Angus Beef Burger, Kosher Hot Dogs, Grilled Beer Bratwurst, Spicy and Sweet Chicken
Wings, Pork Ribs with Guava Barbeque, Spice Rub Salmon on Cedar, Cilantro Lime Butter Corn Cobb,
Jalapeno Cheddar Corn Bread
Condiments | Potato Bread Buns, BLT, Red Onion, Relish, Tomato Ketchup, Mayonnaise, Mustard,
Pickles, Sauerkraut, American-Cheddar-Swiss Cheeses
MIDDLE
ITALY VIA SOUTH BEACH | 68
Braised Short Rib with Garlic Potato Purée and Seasonal Vegetables
Achiote Crusted Florida Grouper with Escabeche, Congri and Plantains
Herb and Lemon Grilled Chicken with Broccolini ‘Caesar’ and a Risotto Torta
Miso Glazed Salmon with Baby Bok Choy, Steamed Rice, Orange Chili Salsa and Eggplant Fondue
Wild Mushroom and Herb Streusel with Shallot Confit
Coconut Curry Tofu with Diced Root Vegetable
Soup | Farmers Market Minestrone
Salads
Watermelon Panzanella Salad with Sourdough
Caprese Salad with Local Mozzarella
Arugula with Grapes, Pine Nuts, Aged Pecorino, Endive and Lemon Vinaigrette
Anitpasti | Grilled Marinated Seasonal Vegetables, Italian Cured Meats and Cheeses, Homemade
Rosemary Focaccia, Breadsticks and Italian Flatbreads
Hot
Branizno with Mushroom Ragu | Chicken in “Agrodolce”, Capers, Olives, Currants and
Red Wine Gastrique | Meatballs, Tomato Ragu, Ricotta Salata – Butternut Squash Ravioli with Sage
END
Crème Fraiche Panna Cotta with Florida Citrus and Brown Sugar Gastrique
Mango Key Lime Pie
Strawberry Shortcake
Abuela’s Flan
Chocolate and Macadamia Brownie with Bourbon Vanilla Crème
Includes Regular and Decaf Coffee and Tea Service
Sweets | Tiramisu, Berry Panna Cotta, Cannoli, Ricotta Doughnuts
S P E C I A L E V E N T D I N I N G AT E D E N R O C
16
DINNER
After a good dinner,
one can forgive
anybody, even one’s
own relations.
~ OSCAR WILDE
DINNER
BUFFET
AMERICAN COMFORT | 135
Soup | New England Clam Chowder with Oyster Crackers
ERH STEAK | 195
Double Beef Broth Onion Soup with Dry Sack Sherry, Gruyere and Parmesan Crouton
Beefsteak Tomato Salad with Pickled Red Onions, Cherries, Basil and Aged Balsamic Vinaigrette
The Wedge with Baby Iceberg, Rogue Creamery Blue, Diced Poached Pear, Pistachios and
Miami Smokers Bacon Ranch
Iced Seafood Display (2 pieces of each pp and 1 ceviche)
Crab Claw with Lemon Mustard Sauce
Key West Pink Shrimp | Bloody Mary
Little Neck Clams with Wasabi Cucumber Salsa
Freshly Shucked Oysters with Mango Mignonette, Lemon
Seafood Ceviche with Lime, Red Onion, Cancha Corn, Cilantro and Sweet Potato
The Beef (select 1; Chef Attendant required and costs $175 per Chef per 75 guests)
“Apicius” 7 Pepper Angus Tenderloin
New York Angus Prime Strip
Prime Rib Roast with Kansas Rub
Not The Beef (select 2)
Herb and Mustard Crusted Lamb Chops
Jerk Rotisserie Chicken
Crackling Pork with Apple Chutney
Salt Roasted Grouper with Caponata
Cedar Baked Salmon with Florida Citrus
Sauces | ‘Cafe de Paris’ Butter, Bordelaise Jus, Horseradish, Green Peppercorn and Brandy Sauce, Béarnaise
Sides (select 4)
Grilled Asparagus with Pecorino and EVOO
Creamed Spinach
Creamed Potato Purée, Extra Butter
Roasted Thyme and Garlic Fingerling Potatoes
Wild Mushroom Ragout
Sautéed Broccolini “Caesar”
Four Cheese Mac
Truffle Corn with Crispy Breadcrumbs
Crispy Brussels Sprouts with Miso and Ponzu
Yorkshire Puddings
Salads
Cobb Salad with Cucumber, Egg, Avocado, Tomato, Bacon, Romaine, Rogue Creamery Blue and
Buttermilk Ranch Yukon Gold Potato with Roasted Corn, Red Peppers, Rock Shrimp and Chipotle
Dressing Caesar with Roasted Garlic Croutons, Parmesan and Anchovy Macaroni Salad with Spicy
Sausage, Fennel, Sweet Onion and Lemon Aioli
Buffet | Mini Chicken Pot Pies, TV-Dinner Mini Meat Loaf with Peas ’n Carrots and Mushroom Demi
Biscuits and Gravy, Chili with Sour Cream and Cheese
Sides | Buttermilk Mashed Potato, Three Cheese Mac, Roasted Cauliflower Gratin, Sautéed Broccoli
and Garlic
Desserts | Strawberry Shortcake, S’mores, Key Lime Pie, Banana Cream Pie
SOUTHERN COMFORT | 125
Southern “Caesar” with Golden Raisins, Cornbread Croutons, Romaine, Cranberry and Creamy Apple Dressing
Compressed Watermelon with Heirloom Tomatoes, Arugula and Cider Moonshine Vinaigrette
Roast Beets with Asher Blue, Candied Pecans, Watercress, Grilled Corn and Peach Bourbon Vinaigrette
Fingerling Potato Salad with Country Bacon, Golden Yolk, Charred Scallion and Tarragon
Soup | Louisiana Gumbo
Mains (select 3)
Chicken and Waffles I Maple Butter, Hot Sauce, Mini Buttermilk Waffles
Shrimp ‘N’ Grits I Cayenne Lemon Shrimp, Sharp Cheddar Grits, Andouille Sausage Jus
Wet Mop Ribs with Kansas City Peach BBQ
18-Hour Smoked Brisket with Roasted Vidalia Onion and Red Eye Gravy
Blackened Catfish with Sweetcorn, Charred Squash and Smoked Tomato Molasses
The “Fixins” | Carolina Gold Rice, Ham Hocks and Beans, Creamed Collard Greens, Buttermilk Biscuits,
Skillet Jalapeno Cornbread
Sweet Tooth | Seasonal Fruit Cobbler, Mississippi Mud Pie, Bananas Foster Tarts
Desserts | Strawberry Cheesecake, Abuela’s Flan, Coconut Stack Cake, Chocolate Caramel Dome
S P E C I A L E V E N T D I N I N G AT E D E N R O C
18
DINNER
BUFFET
[Continued]
[Continued]
305 | 155
Soup
Sancocho | Served with Tostones and Pique Criollo
Salads (select 3)
Mesclun Greens with Cashews, Hearts of Palm, Red Onion and Passion Fruit Dressing
Chayote with Carrot, Rum Raisins and Cilantro Lime
Curried Shrimp with Cucumber, Cherry Tomato and Yogurt
Jicama with Pink Grapefruit, Spinach, Smoked Bacon and Guava Dressing
Coconut Ceviche I Fresh Seafood, Lime, Cilantro, Toasted Coconut, Cashew
Roasted Corn with Smoked Tomatoes, Black Beans, Red Onion, Mango and Goat Cheese
Peruvian Potato Salad “Huancaina” with Chopped Egg, Red Onion and Black Olive
Entrées | Mojo Roasted Chicken, Grouper ‘Escabeche’, Grilled Churrasco with Chorizo and Chimichurri,
Jerk Spiced Pork Shoulder “Pernil” (Chef Attendant required and costs $175 per Chef per 75 guests)
Sides | Arroz “Congris”, Sweet Plantains, Yucca Al Mojo, Tamales
OTTOMAN FEAST | 165
Soup
Fasoulada | White Bean and Vegetable Soup with Olives
Salads (select 3)
Tabbouleh with Bulgur Wheat, Parsley, Tomato, Mint, Scallion, Lemon and EVOO
Fattoush with Turkish “Panzanella”
Rustic Greek with Feta, Tomato, Cucumber, Red Onion, Capers, Olive and Green Pepper
Arugula with Dates, Candied Pistachios, Dill, Manouri Cheese, Pomegranate Dressing
Piyaz with Lima Beans, Sumac, Red Onion, Tomato, Tahini, Lemon and EVOO
Cold Meze | Served with Flatbreads and Crudité
Dolma, Hummus, Mutabbal, Taramasoulata, Tzatziki, Muhuramma, Kalamata Olives, Artichokes
Hot Meze | Fresh Mussels with Lemon and Oregano, Marinated Grilled Octopus, Kefte, Grilled Sucuk,
Cheese Saganaki, Grilled Shrimp with Ouzo and Feta
Vegetarian Table (select 1)
Moussaka with Roast Eggplant, Sheep’s Milk Ricotta, Tomato Mint and Dill Sauce
Vegetable Kebabs with Mini Grilled Vegetable Skewers
Falafel with Chickpea and Fava Bean Croquettes
Dessert | Key Lime Pie, “Tembleque” Coconut Custard, Tres Leches, Tropical “Brazo Gitano”
Shawarma, Gyro, Doner Kebab Station (select 1; Chef Attendant required and costs $175 per Chef per
75 guests) Garlic, Black Pepper Spiced Lamb, Labneh and Spice Marinated Chicken, Middle Eastern
Spiced Beef Served with Warm Pita, Lavash, Garlic Tahini, Salads, Lettuce, Condiments
EDEN ROC CIRCA 1950 | 155
Sweet Endings |Baklava, Turkish Churros “Tulumba”, Orange Water and Clove-Scented Crème Brulee,
Yogurt and Honey Cake
To Start | Crab and Cognac Bisque with Crab Crème and Oyster Crackers
Salads and Appetizing (select 3)
Tomato Mozzarella Basil
Millionaire’s Salad of Artichoke, Truffle and Baby Spinach
Shrimp Cocktail “Marie Rose”
Smoked Chicken Waldorf Salad with Baked Apple, Walnuts and Celery
Salad “Russe” with Roast Beets and Pear
Entrées (includes all 3) | Tournedos “Rossini” Sauce Perigord, Roast Lobster Tail “Americaine”,
Chicken a la Crème
Carving (Chef Attendant required and costs $175 per Chef per 75 guests)
Salmon “Coulibiac” | Salmon Filets Baked in Brioche with Wild Rice and Herbs, Crayfish Sauce and
Beurre Blanc
To Accompany | Gratin Potatoes, Roast Tomato with Parmesan and Herbs, “Vichy” Baby Vegetables,
Sautéed Green Beans with Shallots and Bacon
Afters | Sherry “Trifle”, Chocolate Fondant, Apple Tarte “Fine”, Petit Fours
S P E C I A L E V E N T D I N I N G AT E D E N R O C
19
DINNER
BUFFET
[Continued]
[Continued]
MALIBU FARM FIELD TO FORK | 155
NOBU | 200 PP
Seasonal Offerings From Florida’s Bounty – Subject to Mother Nature!
Zensai (include this exclusive reception for $40pp)
Spicy Tuna Crispy Rice
Tacquitos of Pork Belly Spicy Miso, Vegetable, Salmon Avocado, Lobster
Mini Chicken and Beef Kushiyaki
Nobu Style Ceviches
Passed Appetizers (include this exclusive reception for $50pp)
Cauliflower with Goat Cheese and Lavash
Mini Chicken Sliders with Spicy Aioli, Arugula and Tomato
Deviled Egg with Bacon and Arugula
Mini Crab Cakes with Dill and Capers
Corn Soup Shooters with Garlic Cream
Potato Pizza Tartlets
From The Table
Hummus, Smoked Eggplant Dip, Black Olive Aioli, Crudité and Crackers
Burrata, Nectarine or Fig, Sesame Seed Crumbles, Arugula and Pomegranate Dressing
Purple Flowering Kale, Grapes and Sunflower Seeds
Chard, Dried Cranberries, Agave Pepitas and Blue
Spinach, Bacon, Egg and House Goat Cheese
From The Pasture (select 2)
Roast Leg of Lamb with Artichoke and Parmesan
Grass-Fed Beef Tenderloin with Garlic and Herbs and Horseradish Crème Fraiche
BBQ Mustard Jidori Chicken with Fennel and Arugula
From The Sea (select 1)
Sea Bass with Ginger, Soy and Honey
Shrimp with Farro and White Beans
From The Field
Creamy Potato and Green Tomato Gratin
Black Rice and Black Lentils
Lime and Cilantro Mashed Butternut Squash
Roasted Carrots with Arugula and Lemon
Sweet Endings | Basil Ice Cream, Bay Leaf Brûlée, Berry and Cream Pavlova,
Blueberry Cornmeal Upside Down Cake
Sushi and Sashimi
Maki I Shrimp Tempura, Kappa, Spicy Tuna, California
Nigiri I Tuna, Salmon, Whitefish, Shrimp
Sashimi Bar I Yellowtail Jalapeno, Tiradito, White Fish Dry Miso, Octopus Carpaccio
Soup
Miso Soup with Wakame and Tofu
Salads
Mixed Greens with Tuna Tataki and Matsuhisa Dressing
Butter Lettuce with Candied Pecan and Wasabi Truffle
Hearts of Palm and Arugula with Orange, Roast Hazelnut and Jalapeno Dressing
Spinach and Arugula with Dry Miso, EVOO, Yuzu
Hot
Blue Prawn Chili Garlic with Baby Vegetables
Jidori Chicken with Teriyaki or Wasabi Sauce
Ribeye of Beef “Anticucho”
Black Cod Saikyo Miso
Oven Roasted Cauliflower with Jalapeno Salsa
Mixed Vegetables with Light Garlic Sauce
Bok Choy with Silver Sauce
Steamed Rice
Dessert | Assorted Mochi Ice Cream, Tropical “Shots”, Green Tea Mini Eclairs,
Chocolate Layers
S P E C I A L E V E N T D I N I N G AT E D E N R O C
20
DINNER
[Continued]
PLATED OFFERINGS
(Minimum of three)
SALADS | 17
Mixed Baby Greens with Shaved Baby Vegetables and Avocado
Baby Spinach Salad with Caramelized Pecans, Humboldt Fog Goat Cheese, Poached Pear and
Fig Balsamic Vinaigrette
Shaved Raw Brussels Sprouts “Caesar Salad” with Roasted Garlic Crouton and Aged Pecorino
Heirloom Tomato Salad with Red Onions, Avocado, Cherries, EVOO and Red Wine Vinegar
Baby Romaine with Mango Caesar, Coconut Bread Crouton and Queso Blanco
CHILLED APPETIZERS | 20
Octopus Carpaccio with Black Olive Caramel and Mango Tomato Salsa
Korean Steak Tartare wtih Pine Nuts, Pear, Kochujang, Sesame and Quail Egg
Smoked Duck Breast with Fruit Mostarda, Arugula and Creamy Grain Mustard
Salmon Rillettes with Crusty Bread and Butter
Mixed Seafood Ceviche with Red Onion, Cilantro and Rocoto
Peppered Beef Carpaccio with Watercress, Arugula, Lemon Aioli and Balsamic Gelée
SOUPS | 16
FEATHER | 48
“Arroz Con Pollo” with Cilantro Rice, Vegetables and Roast Thigh
Roast Duck Breast with Sweet Potato Hash, Golden Raisin and Caper Purée and Grapefruit Gastrique
Squab with Cornbread and Fruit Stuffing, Braised Collards and Bacon and Grits
Mojo Marinated Spring Chicken with Green Bean Escabeche, Yucca Bacon Hash and Sweet Plantains
Pan-Seared Chicken Schnitzel with Braised Red Cabbage, Spätzle and Grain Mustard Jus
HOOF | 58
Crackling Pork Belly with Green Apple Kimchee, Spicy Garlic Rice, Honey Gochugaru Jus
Angus Tenderloin with Porcini Crust, Gratin Potato, Sherry Vinegar Demi and Baby Vegetables
14-Hour Short Ribs with Bone Marrow Gremolata, Red Wine Demi, Cippolini Onions and Crispy Yuca
Brined Bone-In Veal Chop with Asparagus, Roast Tomato, Eggplant Caviar, Polenta Cake, Sage and Pan Juices
Herb Stuffed Lamb Saddle with Braised White Beans and Garlic, Purée Potatoes and Rosemary Jus
FROM THE OCEAN | 48
“Aka Miso” Seared Salmon with Chinese Chili Long Beans, Roast Kabocha and Red Miso Jus
Floridian Bouillabaisse with Saffron Aioli and Sourdough Crouton
Seared Branzino with Olives, Capers, Tomato Olive Oil Emulsion and Crispy Baguette
Roast Grouper with Smoked Tomato “Escabeche” Aioli Criollo and Congris Cake
DUETS | 65
Double Beef Broth Onion Soup with Gruyere and Parmesan Crouton
Sancocho with Sofrito Aioli and Tostones
Miso Soup with Tofu, Wakame and Scallion
Roasted Corn and Crab Chowder with Herb Gremolata
Classic Tomato Soup with Basil Pistou
Curried Butternut Squash Soup with Sweet Chili and Crème Fraiche
Chinese Szechuan Clear Soup with Chicken and Foie Gras Dumplings
Eden Classic | Grilled Tenderloin, Horseradish Gratin Potatoes, Garden Vegetables, Red Wine Demi and
Herb Crusted Lobster Tail
Yin and Yang | Seared Jumbo Scallops with Cauliflower, Corn Purée and 14-Hour Braised Boneless
Short Ribs with Barolo Jus, Crispy Potato and Parsnip Latke, Bone Marrow, Parsley Gremolata
Tale of Two Fishes | Roast Sea Bass with Olive Oil Potato Purée, Caponata and Local Mullet with Baguette
Crust, Pistachio and Raisin Salsa, Red Pepper, Chili Reduction
Lamb and Ham | Roast Lamb Chop with Mustard and Herb Crumb, Ratatouille of Local Vegetables and Fruits,
Baby Potatoes and Slow-Cooked Pork Belly, Butternut Squash Purée, Five Spice Jus
HOT APPETIZERS | 24
VEGETARIAN | 38
Pan-Seared Crab Cakes with Green Apple Slaw and Aji Amarillo Aioli
Sticky Ribs with Peanut, Cilantro, Fried Chili, Green Onion and Rocoto Hoisin
Sugarcane Skewered Shrimp with Nahm Prik, Beansprout and Cilantro
Meatballs Marinara with Ricotta Salata and Parmesano Reggiano
Jerk Chicken Drumettes with Rice and Peas
Seasonal Risotto
Confit of Duroc Pork Belly with Pickled Watermelon, Peanuts and Herbs
Lamb “Ribs” with Guava BBQ and Corn Bread Streusel
Seared Scallops with Succotash and Oxtail Sauce
Wild Mushroom and Herb Streusel with Shallot Confit
Coconut Curry Tofu with Diced Root Vegetable
Seasonal Vegetable Wellington with Guindilla Romesco
DESSERTS | 16
Seasonal Verrine | Layers of Flavor and Textures in a Glass
Spiced Apple Pie with Calvados Ice Cream and Crème Chantilly
Salty Caramel Chocolate Tart
Quattro Leches
Coconut Panna Cotta with Guava Gelée
Miami (Not NYC) Cheesecake
Key Lime Pie
Chocolate Fondant Cake in Phyllo Dough with Vanilla Dulce de Leche Ice Cream
S P E C I A L E V E N T D I N I N G AT E D E N R O C
21
RECEPTION
Food is our common
ground, a universal
experience.
~ JAMES BEARD
RECEPTION
CANAPÉS
SHOTS | 9
SPOONS, FORKS, SKEWERS | 9
PER PIECE
Poached Snow Crab Claws with Bloody Mary Cocktail Sauce
Jumbo Shrimp with Tequila Lime
Kumomoto Oyster with Gazpacho Essence and EVOO Pearls
Leche de Tigre | Peruvian-Style Mixed Ceviche, Lime and Pisco
Chilled Sopa de Almendras Vanilla Chantilly and Porcini
Hot Pea Soup with Garlic Cream
Creamy and Crispy Potato with Soft Quail Egg and Caviar
FINGER FOODS | 9
PER PIECE
Seared Ahi Tuna on Crispy Rice Cake with Wasabi Aioli and Sweet Soy Glaze
Beef Tartare Bruschetta with Garlic Aioli, Sweet Pineapple and Spicy Sorrel Chutney
Mixed Mushroom and Truffle Crostini with Aged Pecorino
Seafood Salad on Sweet Plantain with Guacamole and Habanero Salsa
Crispy Pork Belly Tacos with Tomatillo and Avocado Salsa and Cilantro Crème
Ratatouille Taquitos with Tomatillo Salsa and Lemon Aioli
Sweet and Spicy Thai-Style Shrimp with Butter Lettuce and Shiso Wraps
Bagel and Lox with Everything Cream Cheese, Crispy Capers and House Smoked Salmon
Petite Cones of Salmon Tartare with Avocado
Beet Yogurt and Za’atar Crostini with Feta
Corn Arepa’s with Melted Manchego and Jamon Iberico
Lobster Truffle Pizzette
Chef Patrick’s Famous Jamaican Patties
Poached Pear “Tatin” with Truffle Cheese and Micro Arugula
Korean Beef Bulgogi Empanada
Chorizo with Manchego and Mango Empanada
Media Noche Spring Rolls
Mini Lobster Pot Pies
BUNS AND SUCH | 10
Squid Ink Bao Bun “BLT” with Aji Amarillo Aioli
Petite “White Castles”
New England Lobster Rolls
Cuban Sandwich Profiteroles
Duck Club Steamed Bun with Rocoto Hoisin
PER PIECE
PER PIECE
Greek Salad Skewers with Oregano Dressing
Soft Shell Crab Tempura with Pickled Watermelon
Penang Style Chicken Satay Skewers
Churrasco Skewers with Chimichurri
Wild Mushroom Arancini with Saffron Aioli and Lemon
Cabana Crab Cakes with Green Apple Slaw and Garlic Aioli
Fried Chicken on Herb Biscuit with Red Eye Gravy and Bourbon Maple
Creamy Polenta with Braised Short Rib and Mahon Cheese
Miami Smoker’s Bacon Wrapped Dates with Gnudja and Manchego
Spicy Miso Glazed Pork Belly Skewers with Roast Peanuts, Scallion and Serrano
Creamy Cod Croquettes with Tarragon Tartar Sauce
ENHANCEMENTS | TO ADD OR BUILD
MALIBU FARM STAND CRUDITES | 22
Baby Seasonal Vegetables in Plant Pots | Roast Beet Hummus, Green Goddess, Rogue
Creamery Blue Ranch, Cucumber Mint Raita, Black Olive Aioli, Smoked Eggplant, Tomato
FRUITS OF THE SEA | 46 PP
(4 PIECES PP)
Shellfish | Court Bouillon Shrimp, Clams, Oysters, Crab Claws, Seafood Salad, Chilled Maine Lobster
Sauces | Drawn Butter, Romesco, Cognac Cocktail Sauce, Mignonette, Lemon, Mustard Aioli
SLIDERS | 28 (SELECT 3)
Short Rib | Caramelized Red Onion Jam, Bone Marrow, Pickled Radish
Cuban | Roast Pork Country Ham, Swiss, Pickles
Mahi | Creole Spice, Lardo, Grilled Pineapple, Green Papaya Slaw
Reuben | Thousand Island, Sauerkraut, Pastrami, Swiss
Tripleta | Country Ham, “Pernil”, Spice Rub Steak, Caramelized Onion, Swiss, Tomato Sriracha Aioli
50/50 | Chopped Angus and Miami Smoker’s Bacon, Pepper Jack Cheese, Tomato Jam
Fried Chicken | Maple Butter, Jicama Slaw, Hot Sauce, Cheese Powder
THE “MAC” DADDY | 28
Braised Short Ribs | Onion Confit, Shiitake, Mahon
Maine Lobster | Lemon Confit, Green Peas, Sweetcorn, Mascarpone and Pecorino
Wild Mushrooms | Truffle, Fig, Manchego
S P E C I A L E V E N T D I N I N G AT E D E N R O C
23
RECEPTION
CANAPÉS
[Continued]
[Continued]
PARILLADA | 32
Grilled Meats | Adobo Skirt Steak, Chorizo, Morcilla, Jerk Chicken
Sides | Chimichurri, Mashed Potato, Avocado and Tomato Salad, Gribiche, Grilled Mushrooms, Garlic Butter
SALUMI AND ANTIPASTI INDIVIDUAL SELECTIONS
ANTIPASTI | 20
Seasonal Market Pickles, Grilled and Marinated Vegetables, Mozzarella, Olives, Cornichons
SALUMI | 30
Gnudja, Guanciale, Prosciutto Di Palma, Salami, Cotechino Di Modena, Coppa
FORMAGGI | 32
ENHANCEMENTS | ACTION STATIONS
NOBU SUSHI BAR | 55 PP
(6 pieces per person; Sushi Chef is required and costs $280 per Chef per 75 Guests)
Maki | Spicy Tuna, Vegetable, Salmon, California, Shrimp Tempura, House Roll
Nigiri | Whitefish, Salmon, Tuna,
Chef’s Choice of Two Styles Sashimi and Nigiri based on the Season’s Offerings
Pickled Ginger, Wasabi and Soy Sauce
CAVIAR BAR | 120 PP
(based on ½ oz. per guest; Chef Attendant required and costs $175 per Chef per 75 guests)
Royal Osetra Caviar with Blinis, Capers, Chopped Egg, Red Onion, Sour Cream
CEBICHERIA BAR | 36 PP
(Chef Attendant required and costs $175 per Chef per 75 guests)
Asiago, Aged Goat Cheese, Pecorino, Parmesano Reggiano, Truffle Boshetto, Gorgonzola Dolce,
Mostarda, Truffle Honey, Italian Flatbreads, Grissini, Rosemary, Asiago Focaccia
Classico | Corvina, Red Onion, Lime Juice, Cilantro, Chocolo
Put The Lime in The Coconut | Coconut Milk, Lime, Chili, Basil, Mint, Peanut, Shrimp
Verecruzano | Bay Scallop, Octopus, Snapper, Tomato, Oregano, Olive, Lime, Red Onion
“LOCAL” CHEESE | 30
PASTA BAR (MADE TO ORDER) | 34 PP
Selection of the Best Artisanal Local and US Cheeses from Coast to Coast, Local Honey, Preserves,
Candied Nuts, Grapes, Crackers, Artisanal Bread
DIP IT | 22
Chips| Plantain, Tortilla, Potato, Root
Dips | Artichoke and Spinach, Sour Cream and Chive, House Guacamole, Ocopa, Roasted Onion
DIP IT MEDITERRANEAN | 24
Breads| Warm Pita Bread, Turkish Bagel Chips, Crispy Flat Bread
Dips | Hummus, Baba Ghanoush, Taramasolata, Tzatziki, Roast Beets and Pistachio Olives, Roasted Almonds
(Chef Attendant required and costs $175 per Chef per 75 guests)
Pastas | Gnocchi, Penne, Orecchiette, Garganelle, Ravioli of Butternut Squash
Sauces | Alfredo, Puttanesca, Sage and Brown Butter, Pomodoro
Garnish | Sausage, Seafood, Asparagus, Wild Mushroom, Vegetables, Prosciutto, Olives,
Capers, Parmesan, Pecorino
PAELLA VALENCIA | 36 PP
(Chef Attendant required and costs $175 per Chef per 75 guests)
Saffron Rice with Chorizo, Mussels, Clams, Key West Shrimp, Organic Chicken, Pequillo Peppers and
Garlic Aioli
S P E C I A L E V E N T D I N I N G AT E D E N R O C
24
RECEPTION
[Continued]
ENHANCEMENTS | ACTION STATIONS
[Continued]
CARVERY
(served with fresh baked rolls and condiments; Chef Attendant required and costs $200 per Chef per
75 guests)
JAMON IBERICO DE BELOTTA | 60 PP
(Master Carver is required per ham and costs $200)
Whole Leg of Acorn Fed Black Pig from Spain served with Pan Con Tomate, Figs and Almendras
TORTILLERIA | 35 PP
(select 4; Chef Attendant required and costs $175 per Chef per 75 guests)
Carne Asada | Grilled Skirt, Queso Fresco, Pico de Gallo
Cochinita Pibil | Achiote Rubbed 8hr Pork Shoulder, Red Cabbage, Pickled Red Onions, Crema
Pollo “Pastor” | Adobo Roast Chicken, Grilled Pineapple
Duck Confit Carnitas | Onion Jam, Poblano Salsa
Camaron | Jicama Mango Slaw, Cilantro Crema, Chipotle Marinated Shrimp
Hongos | Grilled Marinated Mushrooms, Pickled Mushroom, Queso Cotija
Nopale | Grilled Cactus, Tomatillo Salsa, Chipotle Aioli
Condiments | Guacamole, Cilantro, Sour Cream, Habanero Salsa, Tomatillo Salsa, Pico de Gallo,
Cabbage, Pickled Onion And Jalapenos, Cilantro, Queso
THE WHOLE BEAST | MP
(prepared either “al pastor” or caja china style; Chef Attendant required and costs $175 per Chef per
75 guests)
The Lamb | Rosemary and Garlic Rub, Green Tomato and Potato Gratin, Market Vegetable Ratatouille, Jus
The Pig | Mojo Marinade, Sofrito and Achiote, Congri Rice, Yucca, Plantains, Rum Demi
The Cabrito | Soft Tortillas, Salsas, Roast Garlic and Onion Marmalade, Condiments
Salt and Herb Crusted Prime Rib with Horseradish Cream and Natural Jus | 38pp (serves 25)
“Apicius” Spiced Angus Tenderloin with Horseradish and Béarnaise | 34pp (serves 15)
Achiote Rubbed and Herb Stuffed Porchetta withPan Juices and Roast Apple Rum Sauce | 26pp (serves 20)
“Carne Asada” with Adobo Marinated Skirt, Salsa Verde and Fresca | 24pp
Maple Cider Brined Turkey with Brioche Chestnut Stuffing and Natural Jus | 29pp (serves 25)
Ras-El-Hanout Spiced Leg of Lamb with Date Chutney and Harissa, Jus | 26pp (serves 20)
Celery Root “Wellington” with Duxelle, Red Pepper Coulis and Braised Beans | 19pp
Whole Salt Crusted Market Fish with Escalibada and Florida Citrus Beurre Blanc | MP (serves 20)
Spice and Banana Leaf Whole Grouper with Cilantro, Beer Rice, Tropical Salsa, Jalapeno Scallion Oil |
MP (serves 20)
Moscovado Glazed Ham on the Bone with Roast Pineapple Salsa | 24pp (serves 25)
Rum and Pineapple Brined Pork with Mango Rum Raisin Compote | 28pp (serves 15)
Spice and Soy Rubbed Ahi Tuna Loin with Five Spice Jus | 30pp (serves 20)
NOBU “ROBATA” | 65 PP
Skewers Grilled over Japanese Charcoal | Select 2 Meat, 2 Seafood, 3 Vegetable
(Chef Attendant required and costs $200 per Chef per 75 guests)
Meat | Chicken Scallion, Ribeye Shallot, Tenderloin Mushroom, Pork Belly, Chicken Liver,
Quail, Quail Egg and Bacon, Lamb Chops
Seafood | Salmon Shiso, Shrimp, Sea Bass, Squid, Braised Octopus
Vegetables | Corn, Zucchini, Shiitake, Tomato, Asparagus, Sweet Potato, Pumpkin
Sauces and Seasonings | Anticucho, Teriyaki, Wasabi Pepper, Spicy Miso, Shiso
Chimichurri, Yuzu Truffle Butter, Wasabi, Soy, Shichimi, Sansho Pepper, Mustard
NOBU TEMPURA STATION | 45 PP
(Chef Attendant required and costs $200 per Chef per 75 guests)
Seafood | New Caledonia Prawn, Scallop, White Fish, Cuttlefish, Rock Shrimp Kakiage
Vegetables | Chefs Selection of 8 Seasonal Vegetables
Sauces and Seasonings | Tempura Sauce, Spicy Ponzu, Apple Aioli,
Creamy Spicy, Curry Salt, Green Tea Salt
S P E C I A L E V E N T D I N I N G AT E D E N R O C
25
RECEPTION
[Continued]
ENHANCEMENTS | SWEET ACTION STATIONS
THE EDEN ROC FLAMBÉ | 36 PP
(Chef Attendant required and costs $175 per Chef per 75 guests)
Bananas Foster | Dark Rum, Cinnamon, Banana Liquor, Butter, Brown Sugar, Vanilla Ice Cream
Crepes | Caramelized Apples, Poached Pears, Butter, Cognac, Bourbon Ice Cream
Caribbean | Mango, Pineapple, Guava, Baby Banana, Orange, Mango Sorbet
Toppings | Chocolate Sauce, Strawberry Sauce, Dulce de Leche, Toasted Nuts,
Regular and Cinnamon Whipped Cream
THE CHOCOLATE DIP | 30 PP
(select 1 fountain and 4 dippers)
Fountains | Dark, Milk or White Chocolate
To Dip | Marshmallows, Graham Crackers, Tropical Fruit Skewers, Strawberries, Cake Pops, Turkish
Delight, Profiteroles, Mini Doughnuts, Pretzels, Shortbread, Mini Cookies, Mint Patties
Toppings | Chocolate Sauce, Strawberry Sauce, Dulce de Leche, Toasted Nuts, Regular and Cinnamon
Whipped Cream
CHOP CHOP GLACIAL ICE CREAM | 28 PP
(Chef Attendant required and costs $175 per Chef per 75 guests)
Ice Cream Mixed on a Marble Slab with Liquid Nitrogen
Ice Creams | Vanilla, Chocolate, Strawberry
Mixings | Banana, Berries, Oreo Pieces, Reece’s, Twix, Brownies, Marshmallows, Red Velvet,
Chocolate Chips
Toppings | Caramel, Hot Fudge, Chocolate and Strawberry Sauces, Whipped Cream, Toasted Nuts,
Sprinkles Cones and Cups
S P E C I A L E V E N T D I N I N G AT E D E N R O C
26
GRAZING
There is no
sincerer love than
the love of food.
~ GEORGE BERNARD SHAW
GRAZING
TAPAS STYLE RECEPTION
PERFECT FOR SMALLER GROUPS
CHILLED | 14
PER PIECE
Rock Shrimp Ceviche with Jicama, Pickled Jalapeno and Citrus
Grilled Teriyaki Shrimp on Spicy Salad
Causa Peruvian Yellow Potato with Crab, Avocado and Aji Amarillo Sauce
Panzanella Salad with Burrata and Pesto
Caribbean Lobster Roll with Pineapple Chili Glaze
Steak Tartare with Olive Dusted Crostini
Hamachi Sashimi with Orange, Chili and Micro Cilantro
Compressed Watermelon with Sherry Vinegar, EVOO and Jamon Serrano
Lime and Coconut Marinated Blue Prawn
Octopus Carpaccio with Black Olive Caramel and Mango Tomato Salsa
Tuna Tartare on Crispy Rice Cake with Chipotle Aioli
Thai-Style Green Papaya Salad with Baby Shrimp
Smoked Duck Endive Salad with Mushroom Tapenade and Orange Gastrique
Tortilla Española
Tuna Tataki with Ponzu Gelée and Pickle Shimeji
Roast Beets with Crumbled Blue, Pecan Candy and Arugula
Goat Cheese Mousse with Apple Compote and Streusel
HOT | 18
DESSERTS | 12
PER PIECE
Passion Fruit Key Lime Tart
Arroz Con Dulce
Guyaba Brazo Gitano
Pina Colada Mousse in Chocolate Coconut Shells
Cuatro Leches
Coconut Panna Cotta with Gauva Gelée
Baby NYC Cheesecake
Banana Cream Pie
S’mores
Fresh Fruit Tarts
Red Velvet Cake
Crème Brûlée
Chocolate Expresso Shooter
Opera Cake
Tiramisu
Chocolate Mousse Cone
PER PIECE
Roast Hanger Steak with Boniato Buttermilk Mash and Pineapple Pesto
Shrimp a la Plancha with Guindilla Romesco, Toasted Almond and Micro Lovage
14-Hour Short Rib with Creamy Polenta and Red Wine Jus
Chicken Pot Pie
Jerk Chicken with Rice and Peas
Duck Red Curry and Coconut Sticky Rice with Peanuts, Lime and Cilantro
Confit of Duroc Pork Belly with Pickled Watermelon, Peanuts and Herbs
Oyster Pie
Seared Branzino Veracruz
Seared Scallop with Succotash, Oxtail Sauce
Veal, Pork, Beef Meatballs a la Nonna, with Ricotta Salata and Pomodoro
Lamb Tikka Masala with Basmati, Mango Chutney and Raita
Petite Filet Mignon with Porcini Butter and Vegetable Ragout
Corn and Lobster Risotto
Ravioli Del Dia
Key West Shrimp with Anson Mills Grits and Andouille Sausage Pepperonata
Blue Crab Cakes with Mango Chutney and Aioli Criollo
Lamb Ribs with Guava BBQ and Corn Bread Streusel
Morcilla with Braised White Beans and Tomato Fondue
Gambas Al Ajillo | Moroccan Spiced Rock Shrimp in Garlic Butter
S P E C I A L E V E N T D I N I N G AT E D E N R O C
28
LIBATIONS
As one’s fortunes
are reduced, one’s
spirit must expand
to fill the void.
~ WINSTON S. CHURCHILL
LIBATIONS
PREMIUM PACKAGE
ONE HOUR | 30
TWO HOURS | 40
FOUR HOURS | 54
HOUSE WINE | COASTAL VINES
THREE HOURS | 48
Swedka Vodka, Beefeater Gin, Sauza Blue Tequila, Bacardi Rum, Jim Beam Whiskey, Cutty Sark Scotch,
Canadian Club 1858 Canadian Whiskey, Imported and Domestic Beers, Red and White House Wine
DELUXE PACKAGE
ONE HOUR | 36
TWO HOURS | 46
FOUR HOURS | 62
THREE HOURS | 54
Pinot Grigio, Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon
CASH BAR | HOSTED BAR
Premium Cocktails | 11
Deluxe Cocktails | 13
Luxury Cocktails | 15
House Wine | 12
Imported Beers | 9
Domestic Beer | 8
Cognac & Codials | 15
Juice, Soft Drink, Bottled Water | 7
Absolut Vodka, Bombay Sapphire Gin, 1800 Silver Tequila, Don Q Cristal Rum, Jack Daniels Bourbon,
JW Red Blended Scotch, Seagram’s 7 Canadian Whiskey, Imported and Domestic Beers, Red and White
House Wine
BEER, WINE, AND SOFT DRINK PACKAGE
ONE HOUR | 30
TWO HOURS | 34
FOUR HOURS | 42
LUXURY PACKAGE
ONE HOUR | 42
TWO HOURS | 52
FOUR HOURS | 66
THREE HOURS | 60
Grey Goose Vodka, Hendrick’s Gin, Patron Silver Tequila, Appleton Rum, Patron Silver Tequila,
Woodford Reserve Bourbon, JW Black Scotch, Crown Royal Canadian Whiskey, Imported and Domestic
Beers, Red and White House Wine
LOCAL AND CRAFTED PACKAGE
ONE HOUR | 42
TWO HOURS | 52
FOUR HOURS | 66
THREE HOURS | 60
St. Pete Vodka, St. Augustine Gin, Miami Club Rum, Old St. Pete Corn Whiskey, Woodford Reserve
Bourbon, Breckenridge Whiskey, Pendleton Canadian Whiskey, Local Microbrew Beers, Red and White
House Wine
THREE HOURS | 38
Imported and Domestic Beers, Red and White House Wine, Assorted Soft Drinks, Juices, Bottled Water
BEER SELECTIONS
ONE HOUR | 42
TWO HOURS | 52
FOUR HOURS | 66
THREE HOURS | 60
Imported | Heineken, Corona, Amstel Light
Domestic | Bud, Bud Light, Sam Adams, O’Douls (non-alcoholic)
* Prices are quoted on a per-person-basis.
*Bartender Fee is $150 per Bartender (1 Bartender required per 75 Guests; up to 4 hours)
*Cashier Fee is $150 Per Cashier (required for all Cash Bars)
S P E C I A L E V E N T D I N I N G AT E D E N R O C
30
LIBATIONS
[Continued]
WINE MENU
BELOW WINES ARE AVAILABLE BY THE BOTTLE ONLY
CHAMPAGNE & SPARKLING WINE
Ruffino, Prosecco | 40
Mumm Cuvee Napa Sparkling Wine | 63
Nicolas Feuilatte, Champagne | 85
Perrier Jouet, Champagne | 110
Veuve Cliquot, Champagne | 115
RIESLING
Chateau St. Michelle, Columbia Valley | 38
Kungfu Girl, Washington State | 42
Dr. Loosen, Germany | 45
PINOT GRIGIO
Hogue, Columbia Valley | 40
Graffigna, Centenario | 42
Pighin, Fruli, Italy | 44
SAUVIGNON BLANC
Chateau .St Michelle, Columbia Valley | 38
White Haven, Marlborough, New Zealand | 40
Napa Cellars, Napa Valley | 54
Cloudy Bay, New Zealand | 72
CHARDONNAY
Hogue, Columbia Valley | 40
Casa La Postolle Chile | 42
Silver Palm, Central Coast, California | 44
Napa Cellars, Napa Valley | 56
Cuvaison, Carneros, Napa Valley | 58
Chalk Hill, Sonoma | 60
Toad Hollow, Sonoma | 64
Grgich Hills, Napa Valley | 90
Cakebread, Napa Valley | 98
PINOT NOIR
Meomi Belle Glos, California | 44
Joel Gott, Napa Valley | 54
Napa Cellars, Napa Valley | 58
Acacia, Carneros, Napa Vaelly | 60
Domaine Carneros, Carneros, Napa Valley | 92
MERLOT
Hogue, Columbia Valley | 38
Estancia, Paso Robles | 40
Napa Cellars, Napa Valley | 55
Swanson, Oakvillle, Napa Valley | 60
SYRAH / RED BLEND
Penfolds Syrah, Koonunga Hill, Australia | 40
Troublemaker, California | 42
Smoking Loon Loonatic, California | 44
ZIFANDEL
Beringer-Rose, California | 40
Silver Palm, North Coast, California | 42
Rosenblum, Paso Robles | 42
Ravenswood, Sonoma County | 50
CABERNET SAUVIGNON
Graffigno, Centenario | 42
Casa la Postolle, Chile | 45
St. Francis, Sonoma | 50
Joel Gott, Napa Valley | 54
Franciscan, Napa Valley | 65
Napa Cellars, Napa Valley | 68
BR Cohn, Kenwood, California | 70
Sequoia Grove, Napa Valley | 92
MALBEC
Gnarly Head, California | 38
Graffigna, Centenario, Argentina | 42
Broquel, Trapiche | 65
S P E C I A L E V E N T D I N I N G AT E D E N R O C
31
GENERAL INFORMATION | EVENT GUIDELINES
USE OF OUTSIDE VENDORS
NOISE ORDINANCE & PERMITTING
FUNCTION ROOMS
If an outside vendor(s) is hired by you (The Customer) to provide any goods and/
or services at the Eden Roc Miami Beach during the Event the hotel may, in its
sole discretion, require that such vendors provide the Hotel, in form and amount
reasonably satisfactory to the Hotel, an indemnification agreement and proof of
adequate insurance.
The City of Miami Beach has enforced a 11pm noise ordinance on all outdoor
functions. All events with sound must conclude by this time. The hosts of such
events must also apply for a permit with the City of Miami Beach. Please see your
event manager for more information. Beach events require a permit from the City of
Miami Beach. Please be aware there are many restriction from the city on using the
beach for private events.
Much of the success of your event depends on the atmosphere of your surroundings.
At the Eden Roc Miami Beach, we understand this importance and we will work
with you to achieve the overall experience you desire. We offer twenty four function
rooms and four ballrooms to accommodate a wide range of events. The attendance
you anticipate and the set up your event requires are the primary factors in your
event’s room assignment. Revisions in these requirements may necessitate a change
to a more suitable room. Likewise, our schedule of room rental fees is based on
your group’s program. Revisions in factors such as group counts, times, dates, meal
functions or set up may necessitate a version of the rental fee.
BANQUET MENUS
To ensure the safety of all our guests and to comply with local health regulations,
neither patrons nor their guests shall be allowed to bring outside food or beverage into
the Hotel. We are at your Service to custom design a menu and to accommodate your
special requests, which will ensure the success of your event. Food and/or Beverage
items remaining from a banquet meal may not be re-plated or saved for service during
a subsequent planned break or meal period for a group. Similarly, leftover food and/
or beverage items may not be taken off-premises or donated to another party. Break
offerings are intended for a maximum duration of 45 minutes and buffet reception
station meals are designed to last no more than two hours to preserve and ensure food
quality. Requests for special Food & Beverage items are welcomed. Special order
items will likely be charged in their entirely per specific ordered quantities, based upon
market availability. Special meals are defined as those meals requested for service
other than the principal menu, either contracted in advance or at the time of meal
service. Special meals will be charged at market prices. Buffets and reception stations
are designed for 35 guests and above. A $250++ flat fee will apply for less than 35
guests. Information contained in this document is subject to change, without notice, at
any time. Prices and offers subject to change.
FOOD AND BEVERAGE
Early morning and late night service charges—$2.00 per person will be applied
for events before 6am and after 11pm. Food and Beverage Menu pricing cannot be
guaranteed more than 6 months in advance of the scheduled event date. Food and
beverage pricing is subject to change without notice.
GUARANTEES
To best serve you and your guests, a final confirmation of attendance, or “guarantee’
is required by 11:00am, 72 hours prior to your event. The hotel will prepare and set
3% over your guarantee for plated and buffet meals.
OUTDOOR EVENTS
Weather Calls: In the event that we are faced with inclement weather, a “weather call”
is made together between the meeting planner, banquet manager and their event
manager.
Breakfast: By 5:00 pm the day prior to the event
Lunch: By 8:00 am the day of the event
Reception/ Dinner: By 2:00 pm the day of the event the hotel reserves the right to
make the final decision to use indoor facilities in the event of inclement weather. We
will do everything possible to advise you of any potential move. All outdoor events in
the late afternoon or evening will need a lighting package. The need for the lighting
will vary depending on the time of the year and the time of the day. Please consult
with PSAV for lighting options and fees.
SERVICE EQUIPMENT
No Glassware is permitted in any outdoor event space.
DOUBLE SET
Should the meeting planner choose not to make a weather call at the specified time,
and the banquet team is forced to set up both the outdoor space and the indoor
weather back up, a “Double Set” fee of $2,500.00 will be imposed.
AUDIO VISUAL
OUTDOOR SERVICE CHARGE
Your Event Manager and our in-house exclusive Audio Visual company (PSAV) will
be delighted to assist you with your audio visual needs. PSAV is the sole provider
of rigging electrical needs , labor, and services at the Eden Roc Miami Beach. For
safety and consistency, all chain motors and necessary accessories above truss
must be provide through PSAV. Groups may use other AV providers, however, these
specific items as well as; load-in and load out services, will be provided by PSAV at
prevailing rates
A taxable 27% service charge will be applied to the banquet event order for all
outdoor events. A 9% Food & Beverage Tax is applied to the food and beverage.
SECURITY
SERVICE CHARGES
A taxable 24% service charge is added to the quoted prices, 7% Florida Sales Tax
is applied to all service charges. A 9% Food and Beverage Tax is applied to the food
and beverage.
PRICING
Our culinary staff uses only the freshest ingredients in preparing your meals. Due to
market conditions, menu prices might change without notice unless confirmed by a
signed Banquet Event Order.
PAYMENT POLICY
Unless credit has been established with the Eden Roc Miami Beach, payment must
be received three business days before your function, based on the guaranteed
number of guests. Your sales manager will be happy to provide you with further
details on establishing credit.
CANCELLATION
If you should find it necessary to cancel your event within three (3) days of the event,
you will be held responsible for expenses incurred by the hotel in preparation for
your event.
SPECIAL SERVICES
Our Staff will be pleased to assist you with any décor and will gladly recommend
photographers, transportation and entertainment through our Preferred DMCs. All
displays, exhibits, decorations, equipment, musician and entertainers must enter
the hotel via the loading dock (back of the hotel) and must be picked up immediately
following event. Delivery time must be coordinated with the hotel in advance.
Special ingress and egress, insurance and security requirements apply in the case
of events with décor, sets, special lighting or special sound. Please consult with
your Convention Services Manager prior to finalizing such arrangements. Glassware
centerpieces, vases, etc. are strictly prohibited near any pools or on lawns at
outdoor events. Nothing may be attached to the walls and ceilings. A walk-through
is to be arranged with a designed responsible party and hotel representative after
the dismantling. All applicable Fire Marshall approvals and permits are required in
advance. Client is responsible for obtaining required ASCAP or BMI licenses for
planned entertainment or music performances at event(s).
The Eden Roc does not assume responsibility for the damages of loss of any
merchandise brought into the hotel. Therefore, you may consider arranging for security
personnel. Please consult with your event manager for the cost of this service
SHIPPING AND RECEIVING
All shipments and packages are handled by the UPS store at prevailing rates. Packages
may be delivered to the hotel two business days before your event. To ensure that your
materials are stored and delivered properly, Please include the following information
on all packages: Eden Roc Miami Beach 4525 Collins Ave Miami Beach, Fl. 33140
Attention: (Name of Event Manager) (Name of Group) (First Date of Event) No. of Boxes
(i.e 1 of 2, etc). Please refer to your contract to see fees for shipping in addition the
information sheet provided by your conference manager for more detail.
LIABILITIES
You can be sure that the Eden Roc team will do everything possible to ensure that
your event is a success. Occasionally, situations do occur beyond our control such
as accidents, government regulations, labor difficulties and food and beverage
supplies, which prevent or interfere with our performance. We will keep you
informed should these situations occur and we will arrange an alternate solution
DAMAGES
It is the responsibility of the patron to assume full responsibility for any damages
to hotel property cause by the patron, their guest s or the agents of the patron, i.e.
bands, display companies, etc.
PARKING
Day and Overnight valet parking is available at prevailing or contracted rates. Spaces
are limited, please discuss arrangements with your Event Manager prior to arrival.
S P E C I A L E V E N T D I N I N G AT E D E N R O C
32
4525 COLLINS AVENUE MIAMI BEACH FLORIDA 33140
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305-674-5501
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EDENROCMIAMI.COM