OMNI AMELIA ISLAND PLANTATION RESORT … | OMNI AMELIA ISLAND PLANTATION RESORT | 4 All breakfast...

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EVENT MENUS OMNI AMELIA ISLAND PLANTATION RESORT

Transcript of OMNI AMELIA ISLAND PLANTATION RESORT … | OMNI AMELIA ISLAND PLANTATION RESORT | 4 All breakfast...

Page 1: OMNI AMELIA ISLAND PLANTATION RESORT … | OMNI AMELIA ISLAND PLANTATION RESORT | 4 All breakfast buffets are served with Florida juices, freshly brewed Shade Grown regular coffee

EVENT MENUSOMNI AMELIA ISLAND PLANTATION RESORT

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Our menus are built from a foundation of seasonal ingredients from our locality on the Florida – Georgia line.

B R E A K F A S T | 3

TA B L E O F CO N T E N T S

B R E A K S | 1 3

L U N C H | 1 8

B E V E R A G E S | 4 3

D I N N E R | 3 5

R E C E P T I O N | 2 5

D E T A I L S | 5 0

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B R E A K F A S T | O M N I A M E L I A I S L A N D P L A N T A T I O N R E S O R T | 3

All continental breakfasts are served with Florida juices, freshly brewed Shade Grown regular coffee and assorted hot teas. Prices are based on one hour of service and do not include full seating or table service. Requests for full seating/table service will be subject to an additional four per person.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

PL ANTATION MORNINGSeedless grapes | Red and green

Plant City strawberries | Brown sugar cream

Whole Florida citrus | Oranges and grapefruits

Carved fruit | Cantaloupe, honeydew, watermelon and pineapple

Greek yogurt | Honey and strawberries

Dry cereal | Raisin Bran, Cheerios, Kashi, Honey-Nut and seven-grain granola

Early morning bakeshop | All butter croissant and buttermilk biscuit

More early morning | Scratch muffin, Danish and artisan bread

Butter | Whipped, peanut and chocolate-hazelnut

Not butter | Lil’ Moo cream cheese and Winter Park honey

Preserves and jams | Raspberry, blueberry and peach

31 per person

ENHANCEMENTSBurrito | Cage-free eggs, pepper jack cheese, bell peppers, onions and sausage

Croissant | Cage-free eggs, Green Hill Brie and country ham

English muffin | Cage-free eggs, cheddar and peacanwood bacon

Choice of one | 40 per person

CO N T I N E N TA L

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B R E A K F A S T | O M N I A M E L I A I S L A N D P L A N T A T I O N R E S O R T | 4

All breakfast buffets are served with Florida juices, freshly brewed Shade Grown regular coffee and assorted hot teas. All buffets with a guarantee of under 25 people are subject to a 100 setup fee. All buffets with a guarantee of under 15 people are subject to a 200 setup fee.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

FLORIDA-GEORGIA FRONT PORCHSeedless grapes | Red and green

Just cut | Strawberries, blueberries and raspberries

Whole Florida citrus | Orange and grapefruit

Carved fruit | Cantaloupe, honeydew, watermelon and pineapple

Greek yogurt | Honey and strawberries

Early morning bakeshop | All butter croissant and buttermilk biscuit

More early morning | Scratch muffin, Danish and artisan bread

Butter | Whipped, peanut and chocolate-hazelnut

Not butter | Lil’ Moo cream cheese and Winter Park honey

Preserves and jams | Raspberry, blueberry and peach

Flapjacks | Buttermilk and banana bread pancakes

Southern French toast | Vanilla batter, powdered sugar and peach jam

Honey stuffed French toast | Orange blossom batter, honey cream cheese, bee pollen, honey caramel and honey toffee

Fixin’ fruit | Banana, peach and orange

Fixin’ sauce | White chocolate, milk chocolate, dark chocolate and caramel

Fixin’ cream | Cinnamon whipped and vanilla whipped

Fixin’ crunch | Georgia pecan, walnut and almond

Syrup and such | Maple, blackberry, sorghum, agave and house made honey

Cage-free eggs | Scrambled and herbs

Pecanwood smoked bacon

Country breakfast sausage

45 per person

SENSATIONAL SUNSHINE BOWLSSweet sensation starter | Overnight oats, chia porridge and sweet rice

Sweet supplements | Strawberries, blueberries, raspberries, pineapples, kiwis, orange segments, grapefruit segments, golden raisins, dried apricots and dried cherries

Sweet stir-ins | Yogurt, shaved almonds, macadamia nuts and pistachios

Sweet simple syrup suggestions | Mint, ginger, honey, lemon grass and vanilla

Something else sweet | Doughnut holes, banana pudding glaze and pastry cream

Savory sensation starter | Potato hash, greenway grits and quinoa

Savory supplements | Spinach, bell peppers, mushrooms, onions, tomatoes, sausage, pecanwood bacon, country ham, fried chicken, smoked salmon, local shrimp and poached eggs

Savory stir-ins | Cheddar, mozzarella, Thomasville Tomme and feta

Savory sauce suggestions | Charred tomato salsa, basil pesto and hollandaise

Something else savory | White, wheat, caraway rye toast, buttermilk biscuit and butter

38 per person

B U F F E T S

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B R E A K F A S T | O M N I A M E L I A I S L A N D P L A N T A T I O N R E S O R T | 5

All breakfast buffets are served with Florida juices, freshly brewed Shade Grown regular coffee and assorted hot teas. All buffets with a guarantee of under 25 people are subject to a 100 setup fee. All buffets with a guarantee of under 15 people are subject to a 200 setup fee.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

NASSAU SOUNDCarved fruit | Cantaloupe, honeydew, watermelon and pineapple

Whole Florida citrus | Oranges and grapefruits

Seedless grapes | Red and green

Plant City strawberries | Brown sugar cream

Greek yogurt | Honey and strawberry

Dry cereal | Raisin Bran, Cheerios, Kashi and Honey-Nut

Seven-grain granola | Pecan, sunflower, coconut and maple

Cage-free eggs | Scrambled and herbs

Pecanwood smoked bacon

Country breakfast sausage

Plantation potatoes | Scallions, Vidalia onions and plantation spice

Early morning bakeshop | All butter croissant and buttermilk biscuit

More early morning | scratch muffin, Danish and artisan bread

Butter | Whipped, peanut and chocolate-hazelnut

Not butter | Lil’ Moo cream cheese and Winter Park honey

Preserves and jams | Raspberry, blueberry and peach

46 per person

’ WICH EGG BENEDICTBloody Mary shots | Bacon, celery and pickled okra

Whole Florida citrus | Oranges and grapefruits

Seedless grapes | Red and green

Plant City strawberries | Brown sugar cream

Carved fruit | Cantaloupe, honeydew, watermelon and pineapple

Greenway grits | Sweet corn and chives

Early morning oven croissant | Plain, chocolate and strawberry

More early morning | Banana bread, zucchini bread, orange bread and honey cake

Butter | Whipped, peanut and chocolate-hazelnut

Traditional benedict | Country ham, English muffin and hollandaise

Veggie benedict | Vegetable breakfast sausage, English muffin, spinach and hollandaise

Crab cake benedict | Blue crabcake, English muffin and Old Bay hollandaise

Plantation potatoes | Scallions, Vidalia onions and barbecue spice

47 per person

B U F F E T S

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B R E A K F A S T | O M N I A M E L I A I S L A N D P L A N T A T I O N R E S O R T | 6

All breakfast buffets are served with Florida juices, freshly brewed Shade Grown regular coffee and assorted hot teas. All buffets with a guarantee of under 25 people are subject to a 100 setup fee. All buffets with a guarantee of under 15 people are subject to a 200 setup fee.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

AMELIA PAPER MILLWhiskey nog | Eggnog, maple, coffee and whiskey

Whole Florida citrus | Oranges and grapefruits

Seedless grapes | Red and green

Plant City strawberries | Brown sugar cream

Carved fruit | Cantaloupe, honeydew, watermelon and pineapple

Early morning bakeshop croissants | Plain, chocolate and strawberry

More early morning | Scratch muffins, Danish and artisan bread

Butter | Whipped, peanut and chocolate-hazelnut

Preserves and jams | Raspberry, blueberry and peach

Grilled strip steak | Hand-cut, salt and pepper

Chicken and waffles served with house made honey

Corned beef hash | House made corned beef, potato and Vidalia onions

Biscuits and gravy | Sawmill sausage gravy

Cage-free eggs | Scrambled, poached and chives

Pecanwood smoked bacon

Country breakfast sausage

Plantation potatoes | Scallions, Vidalia onions and barbecue spice

57 per person

B U F F E T S

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Priced as add-on to the buffet selection.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

STARTERS

SEAFOOD TOWERFernandina shrimp, East Coast oysters, cocktail, lemon and hot sauce

15 per person

CHEF’S CHARCUTERIEProsciutto, coppa, today’s sausage, pickled vegetables and mustard

6 per person

BLUE CRAB SAL ADCucumber, apple and curry

7 per person

GRILLED ASPARAGUSServed with hollandaise

4 per person

SHRIMP COCKTAILCocktail sauce, lemon and hot sauce

11 per person

FLORIDA-GEORGIA CHEESEGreen Hill, tomme, cheddar and house made preserves

6 per person

COUNTRY HAM CROSTINIBenton ham, Datil pepper mustard and cornbread crouton

5 per person

DEVILED EGGSBacon, radish and parsley

4 per person

AVOCADO TOASTRed bell pepper, lemon zest and sourdough

5 per person

SOUP AND SAL AD

YELLOW TOMATO GAZPACHOJalapeño and cilantro

3 per person

GREEN SAL ADMixed greens, cucumbers, tomatoes and house made ranch

3 per person

TOMATO BISQUEGoat cheese and croutons

4 per person

CHILLED COCONUT SOUPApple, lemon and crab

4 per person

CAESAR SAL ADRomaine, Thomasville tomme and Florida lemon Caesar

4 per person

BABY KALE SAL ADStrawberries, goat cheese, fennel granola and white balsamic

4 per person

C R E AT E-YO U R - OW N B RU N C H

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Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

MAIN

FRIED CHICKENWaffle, house made honey and chef’s all natural hot sauce

7 per person

GRILLED ATL ANTIC SALMONServed with mango salsa

9 per person

SALTWATER CHICKENHearts of palm and pickled watermelon rind

7 per person

ROAST PORK LOINRosemary, garlic and mustard

8 per person

GINGER BEER GL AZED HAMServed with horseradish

7 per person

NY STRIP STEAKBlack garlic steak sauce

12 per person

LOCAL SHRIMPGreenway grits

11 per person

HAND ROLLED PASTASprouting project pesto and charred lemon

6 per person

SWEET

DOUGHNUT HOLESBanana glaze

3 per person

WHITE CHOCOL ATE MOUSSERaspberry, lemon and thyme

4 per person

BUTTERSCOTCH PUDDINGServed with candied bacon

4 per person

ESPRESSO POT DE CRÈMEHazelnut biscotti

4 per person

VANILL A PANNA COTTAStrawberry

3 per person

GEORGIA PEACH CRISPOatmeal streusel

4 per person

COHEN FARM PECAN PIEServed with bourbon caramel

4 per person

C R E AT E-YO U R - OW N B RU N C H

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Breakfast stations are meant to supplement suggested buffets and are portioned accordingly.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

STEEL-CUT OATMEALSweet stir ins | Maple, sorghum, Winter Park honey, agave nectar and brown sugar

Standard stir ins | Golden raisins, dried apricots and dried cherries

Seasoning stir ins | Pumpkin pie spice, cinnamon and apple pie spice

Superfood stir ins | Chia, maca, flax, spirulina and açai

Roasted stir ins | Walnuts, pecans and almonds

Fresh stir ins | Bananas, blueberries and apples

Milk | Whole, 2 percent and skim

11 per person

GREENWAY GRITSSavory stir ins | corn, spinach, mushrooms, bell peppers, onions, tomatoes and asparagus

Stir ins | Cheddar, Parmesan and goat cheese

Super stir ins | Pecanwood smoked bacon, country ham and breakfast sausage

Salt stir ins | Black sea salt, Himalayan red and ocean salt

Peppermill stir ins | Black pepper, white pepper and pink pepper

Season stir ins | Chive, basil and Cajun

12 per person

BUTTERMILK PANCAKESChocolate | White, milk and dark

Just cut | Strawberries, blueberries and raspberries

Compote | Apple, pineapple and orange

Cream | Vanilla, hazelnut and cinnamon

Crunch | Pecan, walnut, almond and seven-grain granola

Syrups | Maple, sorghum, Winter Park honey, agave nectar, gooseberry, lingonberry and blackberry

18 per person

FRENCH TOASTBatter | Vanilla, orange and hazelnut

Just cut | Strawberries, blueberries and raspberries

Cream cheeses | Blueberry, strawberry and orange

Nut butters | Peanut, almond and chocolate-hazelnut

Preserves and jams | Raspberry, blueberry, peach, apple, pineapple and orange

Syrups | Maple, sorghum, Winter Park honey and agave nectar

18 per person

N O N -AT T E N D E D S TAT I O N S

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Breakfast stations are meant to supplement suggested buffets and are portioned accordingly. Chef attendant required at 175 per chef.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

CAGE-FREE EGG OMELETGarden | Spinach, bell peppers, mushrooms, onions, tomatoes, asparagus and black olives

Pepper | Jalapeño, habañero and serrano

Cheese | Cheddar, mozzarella and feta

Filler | Sausage, country ham, pecanwood smoked bacon and Fernandina shrimp

Finish | Charred tomato salsa, basil pesto, hollandaise and chef’s all natural hot sauce

20 per person

MALTED WAFFLECream | Vanilla, hazelnut and cinnamon

Just cut | Strawberries, blueberries and raspberries

Crunch | Pecan, walnut, almond and honey toffee

Compote | Raspberry, blueberry, blackberry, peach, apple, pineapple and orange

Syrups | Maple, sorghum, Winter Park honey, agave nectar, gooseberry, lingonberry and blackberry

Meat | Country ham and fried chicken

17 per person

REAL FRUIT SMOOTHIEGreen | Kale, green apples, ginger, spinach and maca

Georgia peach | Peach, ginger, nectar, lemon, house made honey and Greek yogurt

Flordia orange | Orange segments, Earl Grey tea, orange sherbet and orange juice

Raspberry | Raspberries, mangoes, Gatorade and bananas

Blueberry | Blueberries, tamarind, sour cream, lemon and bananas

Superfood stir-ins | Chia, maca, flax, spirulina and açai

13 per person

C H E F AT T E N D E D S TAT I O N S

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All plated breakfasts are served with Florida juices, freshly brewed Shade Grown regular coffee and assorted hot teas.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

THE CHEF’S KITCHEN

BUTTERMILK BISCUITSSawmill sausage gravy and wild arugula

35 per person

SPINACH AND FETA QUICHEFarm egg, feta cheese, herb crust and tomatoes

38 per person

PL ANTATION BREAKFASTScrambled farm egg, Newsom’s country ham and plantation potatoes

39 per person

FRENCH TOASTPecanwood smoked bacon and Georgia peach jam

37 per person

BUTTERMILK PANCAKESBlueberry-maple sausage and Sugarman maple syrup

38 per person

NEWSOM’S HAM AND CHEESE QUICHEFarm egg, cheddar, herb crust and plantation potatoes

39 per person

TIN CAN HASHCorned beef, potatoes, sweet potatoes scallions, poached egg and wild arugula

40 per person

BANANA BREAD PANCAKESVanilla yogurt, Cohen Farm pecans, blueberry and mint

39 per person

STEAK AND EGGSStrip steak, scrambled farm egg, plantation potatoes, asparagus and black pepper tomatoes

45 per person

BENEDICTS

VEGGIE BENEDICTVegetable breakfast sausage, English muffin, plantation potatoes and spinach hollandaise

38 per person

TRADITIONAL BENEDICTNewsom’s country ham, English muffin, plantation potatoes and hollandaise

40 per person

SMOKED SALMON BENEDICTHouse smoked salmon, English muffin, plantation potatoes and dill hollandaise

41 per person

CRAB CAKE BENEDICTBlue crab cakes, English muffin, plantation potatoes and Old Bay hollandaise

42 per person

P L AT E D

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Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

CAGE-FREE EGGSScrambled or hard-boiled

7 per person

BREAKFAST MEATPecanwood smoked bacon, blueberry-sausage patty, country ham or all-natural sausage link

8 per person

ALTERNATIVE BREAKFAST MEATTurkey bacon, chicken and apple sausage or vegetable breakfast sausage

9 per person

CARVED FRUITCantaloupe, honeydew, watermelon and pineapple

13 per person

PL ANTATION POTATOESRed potatoes, scallions, Vidalia onions and plantation spice

5 per person

SCRATCH MUFFINBanana, blueberry, Florida orange and carrot-apple-bran

6 per person

BREAKFAST PASTRYAll butter croissant, vanilla-hazelnut Danish and raspberry Danish

6 per person

DRY CEREALS Raisin Bran, Cheerios, Kashi and Honey-Nut

8 per person

WHOLE FRUITGranny Smith apples, red delicious apples, bananas, oranges or pears

4 each

BREAKFAST BURRITOFlour tortilla, cage-free eggs, pepper jack cheese, bell peppers, onions and sausage

11 each

BREAKFAST CROISSANTCage-free egg, Brie and country ham

10 each

BREAKFAST MUFFINEnglish muffin, cage-free egg, cheddar and pecanwood smoked bacon

9 each

GREEK YOGURTPlain, blueberry or strawberry

6 each

À L A C A RT E

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Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

REFRESHMENT CENTER

DRIP COFFEEFreshly brewed Shade Grown regular and decaffeinated coffee

102 per gallon

NITRO COLD BREW COFFEENitro bold bean regular coffee

350 per keg (serves 50)

BULLETPROOF COFFEESlow-drip, twenty-four hour ice coffee

108 per gallon

COLD BREW ICE COFFEEKeto-friendly, mycotoxin free coffee with MCT oil and butter

106 per gallon

ASSORTED TEAEarl grey, English breakfast, blueberry merlot and jasmine green

7 per tea bag

FRESH SQUEEZED LEMONADEFlorida lemons and simple syrup

79 per gallon

TEA OVER ICERegular and green

82 per gallon

NATALIE’S FRUIT JUICEOrange, tangerine, grapefruit and lemonade

6 each

GATORADEGrape, fruit punch, orange and lemon-lime

8 each

COCA-COL A SODACoke, Diet Coke and Sprite

7 each

BOTTLED WATER7 each

ACQUA PANNA WATERStill water

8 each

RED BULLEnergy drink

8 each

PELLEGRINOFlavored water

8 each

RAW NUTS

PEANUT | 23 per pound

PISTACHIO | 52 per pound

WALNUT | 43 per pound

ALMOND | 44 per pound

MACADAMIA NUT | 58 per pound

CASHEW | 52 per pound

LOCAL PECAN | 49 per pound

À L A C A RT E

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Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

SNACK BLENDS

FLORIDA SNACK MIXPecans, peanuts, coconut, bananas, pineapples, jerk and honey

24 per pound

INDEPENDENCE MIXDried strawberries and blueberries and yogurt covered raisins

42 per pound

APPLE PIE MIXDried apples, seven-grain granola, apple pie spice and yogurt covered raisins

26 per pound

DRIED FRUITStrawberries | 54 per pound

Blueberries | 54 per pound

Pineapples | 26 per pound

Apples | 29 per pound

Cherries | 44 per pound

Yogurt covered raisins | 35 per pound

Apricots | 30 per pound

SAVORYWarm pretzels with Datil pepper mustard | 8 each

Fresh buttered popped popcorn | 7 each

Nori chips | 7 each

Zapp’s potato chips | 5 each

Bag of pretzels | 5 each

Sesame sticks | 6 each

Wasabi almonds | 9 each

SWEET

CANDY BARButterfinger, Kit Kat, Milky Way, M&Ms and Twix

5 each

WHOLE FRUITGranny Smith apples, Red Delicious apples, bananas, oranges and pears

4 each

GRANOL A BARHoney-oat, almond-flax and seven-grain

6 each

COOKIEChocolate chunk, oatmeal-raisin and peanut butter

7 each

BARBrownie, puffed rice, raspberry linzer and Florida lemons

6 each

ICE CREAM BARVanilla milk chocolate, Snickers and Italian ice

8 each

À L A C A RT E

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Breaks are served with freshly brewed Shade Grown coffee, soft drinks and assorted teas. Additional breaks require a minimum service for ten people and are based on 30 minutes of service.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

RECREATION

SNACKSLo’ country spreads | Pimento cheese and boiled peanut

Tackle box of fresh | Carrots, celery, tomatoes and cauliflower

Skillet fried speckled trout | Smoked aioli

BEVERAGE“Kettle cooler” | Apple, lemon and rosemary

21 per person

SPA

SNACKSBubble stick | Cantaloupe, honeydew and watermelon

Ginger snaps | Candied ginger

BEVERAGEBubbles | Sparkling wine and sparkling cider

Bubble pipettes | Strawberry, orange, raspberry, passion fruit, blueberry, pineapple, ginger, mint, mango, apple and peach

21 per person

TENNIS

SNACKSRaw nuts | Georgia peanuts, almonds and pumpkin seeds

Boom Chick Pop Sea Salt Pop Corn | Gluten free, vegan, non-GMOP, cholesterol free

Wild About Wasabi | Cashew, almond, wasabi pea

Dried peach and pecan bar | Peanut butter and local honey

Miso hummus | Grilled pita

BEVERAGEHigh protein shake | Oat, banana, almond milk and peanut

20 per person

GOLF

SNACKS“Tees” | Micro lentil cakes and pimento cheese

Crisp chickpea | Dill, granulated onions and granulated garlic

Spiced sweet potato chip | Sweet potato dip

Sand wedge | Pecan sandie cookie

BEVERAGEWater hazard | Lemonade and Arnold Palmer

20 per person

A D D I T I O N A L B R E A K S

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Breaks are served with freshly brewed Shade Grown coffee, soft drinks and assorted teas. Doughnut Wall displayed on a wall and requires a minimum of 30 people. Additional breaks require a minimum service for 10 people and are based on 30 minutes of service.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

CANDY STORE

PUCKERRunts, Super Sours, Smarties and Skittles

CHEWYGummy bears, orange slices and hot cinnamon bears

CHOCOL ATETootsie Rolls, Crunch, Peppermint Patties and peanut butter cups

MORE SWEETTootsie Rolls, Bit-O-Honey and vanilla caramels

21 per person

DOUGHNUT WALL

DOUGHNUTSCinnamon and sugar doughnuts

Powdered sugar doughnuts

Nut crunch doughnuts

“Don’t know” doughnut | Chef’s surprise

DOUGHNUT DIPSCoffee cream, butterscotch pudding, milk chocolate-whisky sauce, raspberry jam, peach jam and strawberry jam

MILK PUNCHMilk, lemon, house made honey and cinnamon

23 per person

THE MOVIE STAND

POPCORNFresh popped, butter and salt

POPCORN SALTWhite cheddar, bacon, jalapeño, barbecue and ranch

CANDY BARButterfinger, Kit Kat, Milky Way, M&Ms and Twix

MINI DOGSAll beef dogs, mustard and ketchup

22 per person

TRAIL MIX

NUTPeanuts, pistachios, walnuts, almonds, macadamia nuts, cashews and pecans

DRIED FRUITStrawberries, blueberries, pineapples, apples, apricots and yogurt covered raisins

NOT NUT OR FRUITM&Ms, sesame sticks and crystallized ginger

23 per person

A D D I T I O N A L B R E A K S

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Breaks are served with freshly brewed Shade Grown coffee, soft drinks and assorted teas. Chef attendant required on Liquid Nitrogen Milkshake at 175 per chef, with one chef per 75-100 people. Additional breaks require a minimum service for 10 people and are based on 30 minutes of service.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

HONEY HIVE

PALMETTO HONEY CAKEFlorida orange glaze

CHEF’S CHARCUTERIE Subject to local farms

SWEET GRASS DAIRY CHEESEThomasville tomme, Lil’ Moo and Green Hill

HONEY TASTINGSaw palmetti, black mangrove, tupelo, orange blossom, wild flower and gallberry

FLORIDA LEMONADEWater, lemon and simple syrup

23 per person

THE COOKIE JAR

COOKIESChocolate chunk, oatmeal, peanut butter and pistachio

BISCOTTISAlmond and chocolate-hazelnut

BARSRaspberry linzer and puffed rice

22 per person (add liquid nitrogen milkshakes for 26 per person)

LIQUID NITROGEN MILKSHAKE

CLOUD ONEVanilla and nitro

CLOUD TWOBourbon, vanilla and nitro

NITRO NOURISHMENTMaple syrup, house made honey, caramel, coffee essence, chamomile tea reduction and chocolate sauce

MORE NITRO NOURISHMENTOreo, Hershey bar, Butterfinger, toffee, M&M’s, Heath and granola

EVEN MORE NITRO NOURISHMENTCinnamon, candied pecans, salted peanuts, apple butter and bacon

NITRO NUGGETSPistachio cookie, hazelnut cookie and shortbread cookie

24 per person

A D D I T I O N A L B R E A K S

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Luncheon buffets are served with your choice of freshly brewed Shade Grown coffee and iced tea with Florida lemons. All buffets with a guarantee of under 25 people are subject to a 100 setup fee. All buffets with a guarantee of under 15 people are subject to a 200 setup fee.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

DELIC ATESSENRoasted corn soup | Succotash and basil

Red potato salad | Celery, onions, bacon and scallions

Garden pasta salad | Bell peppers, red onions, tomatoes, broccoli, cauliflower and white balsamic vinaigrette

Fruit salad | Grapes, melon, strawberries, pineapple and blueberries

Slicer meats | Roast round of beef, smoked turkey, Newsom’s country ham and Genoa salami

Slicer cheese | Cheddar, Swiss, provolone and pimento

Grilled chicken salad | Parsley, Dijon and herb aioli

Ocean salad | Whitefish, artichoke, caper, lemon and dill mayo

Artisan breads | Sourdough, nine-grain, rye and everything bagel

Squeeze bottles | Datil pepper mustard, mayo, olive relish and boiled peanut spread

Filler | Leaf lettuce, heirloom tomatoes, red onions and house pickles

Black-pepper chips | “French onion dip”

Cookie jar | Oatmeal raisin, chocolate chunk and peanut butter

59 per person

CHICKEN COOP Baby kale salad | Strawberry, goat cheese, fennel granola and strawberry vinaigrette

Watermelon Wedges | That’s it

The Firebird | Spicy crispy chicken thigh, crispy onions, romaine and pickles

“Coop” Deville | Grilled chicken breast, provolone, arugula, tomato, shishito pepper and relish

Barbie Q | Bbq chicken thigh, lettuce, bacon and crisp onion

Not Chicken | Slider

Bottles O’ Sauces | Ranch, pineapple mustard, black garlic sauce, Korean ketchup

Hand Cut Fries | Chef Todd’s house mayo

Sweet Potato Pie | Sorghum whipped cream

62 per person

B U F F E T S

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Luncheon buffets are served with your choice of freshly brewed Shade Grown coffee and iced tea with Florida lemons. All buffets with a guarantee of under 25 people are subject to a 100 setup fee. All buffets with a guarantee of under 15 people are subject to a 200 setup fee.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

GREENS, GARDENS AND GRILLSYellow tomato gazpacho | Cucumbers, bell peppers and jalapeños

Greens | Romaine, bibb, arugula, kale and spinach

Seeds | Chia, sunflower, basil, dill and chickpea

Garden | Cherry tomatoes, carrots, cucumbers, broccoli, red onions and sprouts

Watering cans | Buttermilk vinaigrette, oven-dried tomato vinaigrette and white balsamic vinaigrette

Grilled Atlantic salmon | barbecue spice

Grilled chicken breast | Lemon and thyme

Grilled steak | Herb chimichurri

Grilled flatbread | White sauce, artichokes, lemon and basil

Grilled baked potato | Bacon, scallions, cheddar, butter and sour cream

Seasonal berry tart | Lemon curd

65 per person

ITALIANTomato bisque | Goat cheese and chives

Antipasto | Genoa salami, prosciutto, ham and mozzarella

More antipasto | Dried tomatoes, cured olives, pepperoncini, artichokes and squash

Caesar salad | Parmesan, herb crouton and Florida lemons Caesar

Grilled Italian sausage | Roasted red pepper and onions

Stuffed chicken breast | Mozzarella, spinach and red peppers

Carbonara | Pappardelle, pancetta, sweet pea and garlic cream

Penne | Red sauce and Parmesan

Mediterranean vegetables | Zucchini, yellow squash, eggplant, red onions, bell peppers and tomatoes

Stuffed breadsticks | Provolone and marinara

Sweet | Tiramisu and pistachio cannoli

65 per person

B U F F E T S

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L U N C H | O M N I A M E L I A I S L A N D P L A N T A T I O N R E S O R T | 2 0

Luncheon buffets are served with your choice of freshly brewed Shade Grown coffee and iced tea with Florida lemons. All buffets with a guarantee of under 25 people are subject to a 100 setup fee. All buffets with a guarantee of under 15 people are subject to a 200 setup fee.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

THE JOSHUA TREETortilla soup | Queso fresco, avocado, tortilla and cilantro

Tomato salad | Avocado, yucca, cumin and lime

Charred corn and black bean salad | Baby greens and cactus pear vinaigrette

Fajita | Choice of skirt steak or chicken, peppers, onions and tortillas

Pork pozole | Hominy, guajillo, cabbage, radish and oregano

Black bean enchilada | Salsa verde and queso fresco

Fixins’ | Pico de gallo, salsa verde, guacamole, charred tomato salsa, cotija, cheddar, onions, poblano mushrooms, lime and cilantro

Cilantro lime rice | Margarita salt

Cob corn | Cotija cheese and paprika

Sweet | Churro and dulce de leche flan

66 per person (Add skirt steak and chicken for 5 per person)

MODERN BOWLBowl basics | Romaine, iceberg, spinach and kale

Bowl back-ups | Tomatoes, carrots, cucumbers, broccoli, red onions, corn, bell peppers, radishes, cauliflower, mushrooms, avocados, won-ton, croutons, Parmesan, cheddar and blue cheese

Bowl berries | Strawberries, raspberries and blueberries

Not bowl berries | Mangoes, pineapples, apples and pears

Beneficial bowl back-ups | Chia, maca, flax, spirulina, açai, quinoa, farro, wild rice, pecans, cashews, pistachios and peanuts

Bowl beans | Green, garbanzo, cannellini, red and black

Bowl bursts | Grilled blackened steak, country ham, pecanwood bacon, grilled salmon, local lo’country shrimp, crab cake, tuna poke, fried chicken, roast chicken and house roasted turkey

Bowl balance | house made ranch, white balsamic, sesame ginger and lime vinaigrette

Bowl bread | Sourdough, olive and walnut raisin

Miso soup | Ramen, shiitake mushrooms and green onions

Heirloom tomato bisque | Goat cheese and chives

Sweet corn soup | Corn and chives

White chocolate mousse | Pistachio cookie

Key lime mousse | Lime zest and a ginger cookie

67 per person

B U F F E T S

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Luncheon buffets include freshly brewed Shade Grown coffee and iced tea with Florida lemons. All buffets with a guarantee of under 25 people are subject to a 100 setup fee. All buffets with a guarantee of under 15 people are subject to a 200 setup fee.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

DEEP SOUTH PICNICGrilled chicken wings | Benne seed and pickled celery

Macaroni salad | Celery, onions, chives, mayo and sweet peas

Wedge salad | Iceberg, bacon, tomatoes, blue cheese and buttermilk vinaigrette

Watermelon | Seedless, lime and sweet tea moonshine

Coleslaw | Granny Smith apples, bell peppers and poppy seed dressing

Pattied | Beef burger, black bean burger and saltwater roll

Linked | Spiced sausage, beef dogs and poppy seed bun

Slicin’ toppins’ | Cheddar, Swiss and provolone

Crunchin’ toppins’ | Leaf lettuce, tomato and diced onion

Pourin’ toppins’ | Black garlic steak sauce and chef’s all natural hot sauce

Spreadin’ toppins’ | Ketchup, Datil pepper mustard, mayo and pimento cheese

Stackin’ toppins’ | Tobacco onions, pecanwood smoked bacon and house pickles

Coca-Cola baked beans | Butter bean, sorghum and bacon

Cob corn | Scallions and butter

Sweet | Apple pie and cherry pie

65 per person

THE DISHTomato white bean soup | Tomato, bean, shiitake mushroom and truffle

Caesar salad | Romaine, house made crouton, Thomasville tomme cheese and Florida lemon Caesar

Three bean salad | Green beans, butter beans, gigante beans and pepperoncini vinaigrette

Tomato and burrata salad | Pickled tomatoes, smoked tomatoes, raw tomatoes, burrata and basil jam

Deep dish pizza | Simple pepperoni and mozzarella,

More deep dish pizza | Bell peppers, mushrooms, red onions and mozzarella

Even more deep dish pizza | Bacon, ham, sausage and mozzarella

Not pizza | Chicken, garlic, white wine and butter

Garlic bread | Soft loaf, garlic butter and mozzarella cheese

Sweet | House made cinnamon zeppole and amaretto panna cotta

63 per person

B U F F E T S

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Two course plated luncheons are served with your choice of freshly brewed Shade Grown coffee, iced tea with Florida lemons, saltwater rolls, main selection and choice of a starter or sweet finish. Additional selections are subject to a 9 supplement.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

STARTERS

SAL ADFarm vegetable salad | Mixed greens, cucumbers, tomatoes, red onions, seeds and buttermilk vinaigrette

Georgia peach salad | Bibb lettuce, Cohen Farm pecans, sweet grass cheese and Winter Park apiary honey vinaigrette

Caesar salad | Romaine, Parmesan, crouton, crisp Newsom’s ham and Florida lemons Caesar

Southern cucumber salad | Baby gem lettuce, red onions, dill and ocean salt vinaigrette

Heirloom tomato salad | Arugula, cucumbers, watermelon and Lil’ Moo cheese

Amelia salad | Spinach, palm, orange, radish and sesame vinaigrette

Poached farm egg | English peas, Newsom’s ham, brioche and smoked broth

Shaved zucchini threads | Farro, sun-dried tomatoes, olive, basil, pine nut and white balsamic vinaigrette

Snow pea salad | Shredded carrots, edamame, red quinoa, dill and almond vinaigrette

Beet salad | Cumin scented heirloom beets, baby watercress, orange, Lil’ Moo, walnut clusters, and sherry vinaigrette

SOUPButternut squash soup | Lemon grass, ginger, lemon, green apples and pickled butternut squash

Roasted tomato soup | Goat cheese and chives

Sweet corn soup | Fernandina shrimp, succotash and basil oil

Yellow tomato gazpacho | Cucumbers, bell peppers and jalapeños

ADDBlue crab cake | Sweet pickles, radish, pea tendril and buttermilk vinaigrette

8 per person

SWEET FINISHBanana pudding | Vanilla wafer

Cohen Farm pecan pie | Milk jam and bourbon ice cream

Vanilla panna cotta | Pineapple and pistachio cookie

Vegan banana cake | Banana brûlée and chocolate

Carrot cake | Cream cheese icing, root beer raisin and carrot crisp

Peach crisp | Spice cake, oat crumble and salt caramel

Chocolate mousse | Raspberry and hazelnut

Pecan sandies | Bourbon milk

P L AT E D

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Two course plated luncheons are served with your choice of freshly brewed Shade Grown coffee, iced tea with Florida lemons, saltwater rolls, main selection and choice of a starter or sweet finish. Additional selections are subject to a 9 supplement.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

MAIN

ROASTED PARSNIP STEAKQuinoa, carrot, coconut and seeds

53 per person

NICOISE SAL ADTuna, potatoes, green beans, eggs, red onions and olive vinaigrette

63 per person

BL ACK AND BLUE SAL ADSirloin steak, arugula, red onions, Asher Blue and firecracker tomatoes

58 per person

MARINATED BREAST OF CHICKENYellow tomatoes, white beans and lemon

57 per person

SEA WATER GRILLED CHICKENCorn, Brussels sprouts, mustard and honey

58 per person

HAY ROASTED SALMONQuinoa, corn and basil

62 per person

SEARED ATL ANTIC FLOUNDERFennel, golden beets and raisin pesto

62 per person

GRILLED LOCAL SEA BASSCarrots, bok choy and tomatoes

59 per person

BRINED PORK CHOPSweet potatoes and pickled green tomatoes

63 per person

BRAISED SHORT RIBParsnips, green apples, radishes and aromatic natural jus

63 per person

NEW YORK STRIP STEAKSpinach, bacon and warm potato salad

64 per person

PETITE FILET MIGNONPotatoes, leeks, shiitake mushrooms and ocean broth

67 per person

P L AT E D

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Boxed lunches are custom built for you and your guests and are served with your choice of Zapp’s potato chips, a side salad and a cookie jar.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

MAIN

HOUSE ROAST BEEFThomasville tomme, red wine pickled onions and chive aioli

47 per person

GINGER BEER GL AZED HAMGreen Hill camembert, peach-horseradish jam and wild arugula

45 per person

STACKED SAGE TURKEYPecanwood smoked bacon, leaf lettuce, black pepper roasted tomatoes and house made ranch

46 per person

TUNA STEAK SANDWICHRoasted bell peppers, olive tapenade and lemon mayo

46 per person

A3Grilled avocado, marinated avocado, tempura avocado and almond romesco

44 per person

COLD FRIED CHICKENPickled green tomatoes, shredded lettuce and hot sauce ranch

45 per person

TUSCANSalami, pepperoni, prosciutto, provolone, tomatoes, giardiniera and oregano

46 per person

SIDE SAL AD | CHOICE OF ONERed potato | Onions, celery, mayo and bacon

Quinoa | Orange, fennel and chives

Small shell pasta | Tomatoes, sunflower seeds and scallions

Picnic cucumber | Dill and ocean salt vinaigrette

Simple green | Mixed greens, cucumbers, tomatoes and red wine vinaigrette

Broccoli | Craisins, almonds and Parmesan

Caesar | Romaine, Thomasville tomme, croutons and Florida lemons Caesar

Marinated butternut squash | Maple, pumpkin seeds and tarragon

Roasted pineapple | Cane sugar, red chili and cilantro

Watermelon | Lime, basil and sea salt

COOKIE JAR | CHOICE OF ONEGingerbread | Maple icing

Chocolate chunk | Milk chocolate, vanilla and sea salt

Peanut butter | Georgia peanut

Shortbread | Crystalized sugar

Macadamia nut | White chocolate

Corn | Dehydrated corn powder

No bake | Oats, coconut and cocoa

B OX E D

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Hors d’oeuvres are priced per piece with a 20 piece minimum.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

COLD OCEAN WAVES

TOMATO MOZZARELL AHerb toast, Lil’ Moo cheese, balsamic onions and fennel pollen

7 each

CALIFORNIA POKE BITECrab, avocado, cucumbers and sesame

7 each

SPICY TUNA POKE BITETuna, red chilis and chili mayo

8 each

DRAGON POKE BITETempura shrimp and unagi sauce

8 each

OLIVE AND GOAT CHEESEHerb toast, olive relish and pinot noir raisin

7 each

PROSCIUTTO AND MELONPickled cantaloupe and crisp prosciutto

7 each

BLUE CRAB SAL AD PUSH POPBlue crab, basil, lemon, apples and chive

8 each

EAST COAST OYSTERHorseradish and chef’s all-natural hot sauce

8 each

DEVILED EGGBacon, radish and parsley

7 each

MICRO SNAPPER TACOPickled green mango and sweet summer heat

8 each

FERNANDINA SHRIMP COCKTAILCocktail sauce and Florida lemons

8 each

ASH CRUSTED BEEF CARPACCIOApple jam, horseradish and lemon

8 each

AHI TUNABurnt onions, Florida oranges and basil

8 each

FLORIDA SPINY LOBSTERYellow tomato gazpacho and chives

8 each

BL ACK PEPPER CRUSTED WATERMELONOlive and romesco

7 each

MOONSHINE MELONBlack pepper, maple, chive stuffed peppadew pepper, pimento, attic ham and scallop

7 each

MICRO SHRIMP AND LOBSTER ROLLCelery, lemon and butter bun

8 each

H O R S D ’O E U V R E S

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Hors d’oeuvres are priced per piece with a 20 piece minimum.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

WARM SEA MIST

DRUNKEN APRICOTChampagne, red chili, goat cheese, tarragon and fennel aioli

7 each

PIMENTO CHEESE HUSHPUPPIESPickled mustard seed and sunflower sprout

7 each

BLUE CRAB CAKELemon aioli and basil

8 each

PEAR FILOPear, almond and Brie

7 each

SHRIMP CASINOBacon, shallots, garlic and lemon

8 each

SWEET POTATOVanilla, cinnamon, brown sugar and puff pastry

7 each

CHICKEN POTSTICKERSChicken, cabbage, carrots, green onions and sesame

7 each

WILD MUSHROOM AND CHEESE TARTAsiago, roasted mushrooms and brandy

7 each

WHITE TRUFFLE AND POTATO CAKECrème fraîche, osetra caviar and chives

8 each

PL ANTATION ROCKEFELLER EAST COAST OYSTERBlack garlic and spinach

8 each

BEEF BOURGUIGNONRed wine, braised beef and puff pastry

8 each

GEORGIA QUAIL WELLINGTONFarm-raised quail, mushrooms, bacon and Parmesan

8 each

LOLLIPOP L AMBPineapple chimichurri

8 each

SMOKED CHICKEN TARTApple, red onions, barbecue and cilantro

7 each

FINGERLING POTATOSmoked brisket and chipotle crema

8 each

EDAMAME POTSTICKERSGinger, lemongrass and sweet chili

6 each

PULLED PORK TATER TOTColeslaw

7 each

H O R S D ’O E U V R E S

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R E C E P T I O N | O M N I A M E L I A I S L A N D P L A N T A T I O N R E S O R T | 2 7

Chef attendant required at 175 per chef, with one chef per 75 people. All carving stations are chef-driven. Serving portions are estimated based on the average guest consumption.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

CHARCOALED WHOLE BERKSHIRE PIGMustard barbecue, hickory barbecue, poppy seed slaw and saltwater rolls

7.5 per person (150 person minimum)

SMOKED BEEF STEAMSHIPHorseradish sauce, mustard and micro rolls

7.5 per person (150 person minimum)

WHOLE ROASTED NUESKE BACONPeach chutney, arugula and grilled baguette

12 per person (40 person minimum)

SHAVED PIT HAMGrain mustard, bourbon aioli and crispy grits

11 per person (75 person minimum)

SAGE ROASTED BREAST OF TURKEYCranberry aioli and grilled walnut bread

14 per person (15 person minimum)

WHITE MARBLE FARMS PORK LOINPickled green tomatoes, blackberry jam and saltwater rolls

14 per person (25 person minimum)

HERB CRUSTED BEEF STRIP LOINTarragon jus, caramelized onions and micro rolls

20 per person (30 person minimum)

GRILLED LOCAL SNAPPERMango slaw, sweet summer heat and flour tortilla

17 per person (20 person minimum)

ROAST PRIME RIB OF BEEFGarlic jus, horseradish sauce and micro rolls

25 per person (30 person minimum)

BAKED ATL ANTIC GROUPERPoppy seed slaw and sweet potato chips

25 per person (30 person minimum)

SEARED BEEF TENDERLOINAu jus, chive aioli and rosemary loaf

29 per person (15 person minimum)

C A RV I N G S TAT I O N S

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Chef attendant required for the Southern-fried Chicken and Poke Bowls stations at 175 per chef, with one chef per 75 people. Station only receptions require a three station minimum .

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

SOUTHERN-FRIED CHICKEN

MALT WAFFLEVanilla

LOCAL CHICKENButtermilk, herb dredge and Nashville hot sauce

SYRUPMaple, sorghum, Winter Park honey, agave nectar, gooseberry, lingonberry, blackberry and bourbon

27 per person

POKE BOWLS

CALIFORNIA POKECrab, avocado, cucumber and sesame

SPICY TUNA POKETuna, red chili and chili mayo

DRAGON POKETempura shrimp and unagi sauce

SEA BASS POKEBurnt onion, Florida orange and basil

SALMON POKEApple, cucumber, radish, scallion and yuzu

TO SEASONWasabi, pickled ginger, dynamite sauce and tamari

34 per person

THE SIMPLE POTATO

ROASTEDIdaho, olive oil, salt and black pepper

MASHEDRedskin, buttermilk, chives and butter

FRIEDKennebec, plantation fry salt and Cajun seasoning

FILLIN’Cheddar, blue cheese, sour cream and butter

TOPPINGBacon, country ham, broccoli, scallions and bell peppers

SHAKINGKetchup, black garlic steak sauce and chef’s all natural hot sauce

21 per person

OVERCAST WITH A CHANCE OF MEATBALLS

TRADITIONAL CHEFS MEATBALLSBeer, oregano, garlic, marinara and parmesan

CHAR SUI CHICKENHoney, five spice, soy and ginger

SALISBURY STEAK MEATBALLS Beef, mushroom, gravy and thyme

24 per person

S TAT I O N S

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Chef attendant required on Florida Grits at 175 per chef, with one chef per 75 people. Station only receptions require a three station minimum .

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

FLORIDA GRITS

GREENWAY GRITSCourse ground and corn stock

STIR INSCorn, spinach, mushrooms, bell peppers, onions, tomatoes, asparagus, cheddar, Parmesan and goat cheese

SUPER STIR INSPecanwood bacon, country ham and local shrimp

SEASON STIR INSChives, basil and Cajun

23 per person

ATL ANTIC OCEAN BAKE

BURL AP BAGGEDSapelo Island clam and roasted Atlantic oyster

SEAWEED WRAPPEDFernandina shrimp and blue crab

MORERed potato and cob corn

TO DIPClarified butter and cocktail sauce

46 per person

FLORIDA-GEORGIA CHEESE

GREEN HILLSweet, buttery, double cream and peach jam (Sweet Grass Dairy – Thomasville, GA)

NATURAL RIND CHEDDARCave aged and apple compote (Flat Creek Lodge – Swainsboro, GA)

FRESH GOAT CHEESESoft, creamy, artisan and blueberry jam (Windmill Acres – Ocklawaha, FL)

LOBLOLLYEarthy, nutty, semi-firm and Cohen Farm pecans (Cypress Point Creamery – Hawthorne, FL)

ASHER BLUESweet, meaty, dense and blackberry preserves (Sweet Grass Dairy – Thomasville, GA)

BREADSCrisp flatbread crackers and grilled baguette

22 per person

FRUIT UPGRADEFruit | Pears, apples, grapes and berries

27 per person

S TAT I O N S

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Station only receptions require a three station minimum.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

CHEF’S CHARCUTERIE

BACON BARTrio of today’s bacon “on a stick”

COPPA Aged spiced port shoulder and corn relish

BRESAOL A Slow cured beef eye of round and S&P pickled beans

PROSCIUTTO Fig, arugula and truffle oil

PECANWOOD SMOKED SALMON Datil pepper mustard

BAQUETTE Our pickles

26 per person

GREENHOUSE

GREENSRomaine, bibb lettuce, arugula, kale and spinach

SEEDSChia, sunflower, basil, dill and chickpea

GARDENCherry tomatoes, carrots, cucumbers, broccoli, red onions, bell peppers, cauliflower, radish and sprouts

NOT GARDENBacon, ham, blue cheese, cheddar and croutons

WATERING CANSButtermilk vinaigrette, dried tomato vinaigrette and white balsamic vinaigrette

21 per person

VEGETABLE PATCH

RAWCarrots, celery, broccoli and radishes

MARINATEDCauliflower and cucumbers

GRILLEDBell peppers, zucchinis and yellow squash

TO SPREADPimento cheese and boiled peanuts

18 per person

ICED SEAFOOD

SPLIT KING CRAB LEGSOcean salt

EAST COAST OYSTERChef’s all-natural hot sauce

FERNANDINA SHRIMP COCKTAILFennel pollen

SAPELO ISL AND CL AMGrilled and chilled

POACHED MUSSELSGarlic, white wine and tarragon

ENHANCECocktail sauce, remoulade, mignonette and lemon

39 per person

S TAT I O N S

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Station only receptions require a three station minimum.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

ROAD STAND FRUIT

MELONCantaloupe, honeydews and watermelon

NOT MELONPineapples, oranges and grapes

BERRYStrawberries, raspberries and blueberries

DIPSBrown sugar crema and coconut cream

19 per person

BRUSCHETTA

BRUSCHETTA BASEToasted Baguette

CRUNCHChia, dill, mustard, basil and sunflower

CHEESEPimento, goat and Lil’ Moo

BRUSCHETTA BUILDSTomatoes, green onions, broccoli, bell peppers, mushrooms and avocado

MORE BRUSCHETTA BUILDSBasil, chives and rosemary

EVEN MORE BRUSCHETTA BUILDSWalnuts, pine nuts, almonds, pecans and hazelnuts

BRUSCHETTA BACKINGS Truffle oil, pecan oil, lemon oil, balsamic and honey

BRUSCHETTA PICKLESRed onions and cucumbers SALT AND SPICE CRACKER COMBO Fleur de sel, black salt, pink salt, curry, togarashi and jerk

23 per person

S TAT I O N S

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Late night stations are based on one hour of service and are meant to supplement suggested buffets and are portioned accordingly. Late night requires a minimum of 25 people.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

SLIDERS

FRIED GREEN TOMATO SLIDERHot sauce aioli

CRAB CAKE SLIDERButtermilk aioli, house sweet pickle and radish

HOUSE GRIND BEEF SLIDERGrilled green onion mayo and black pepper tomato

HAND-CUT CHIPSThyme, salt and pepper

30 per person

TACO TRUCK

MOJO PORKCabbage slaw, cilantro and lime

LOCAL FISHPickled green mango slaw and sweet summer heat

GROUND BEEFLettuce, tomatoes, cheddar and sour cream

SALSAFire roasted tomatoes, tomatillo and ancho brown

HOT SAUCEChef’s all natural and magma

TORTILL AChips

30 per person

CANDY STORE

PUCKERRunts and Super Sours

MORE PUCKERSmarties and Skittles

CHEWYGummy bears, orange slices and hot cinnamon bears

CHOCOL ATETootsie Rolls, Crunch, Peppermint Patty and peanut butter cup

MORE SWEETTootsie Rolls, Bit-O-Honey and vanilla caramels

22 per person

L AT E N I G H T

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Desert stations are served with your choice of freshly brewed Shade Grown coffee and assorted hot teas. Chef attendant required on Crepes, Nitro Ice Cream and Chocolatier stations at 175 per chef, with one chef per 75 people. Station only receptions require a three station minimum .

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

CREPES

CHEF MADE CREPES

NUTELL A AND BANANA

ORANGE AND TURBINADO SUGAR

STRAWBERRY AND WHIPPED CREAM20 per person

DEEP-DISH CHEESECAKE

CHEESECAKENew York and chocolate

SAUCERaspberry, blueberry, blackberry, peach, apple, pineapple and orange

BERRYStrawberry, raspberry and blueberry

CREAMVanilla, hazelnut and cinnamon

25 per person

NITRO ICE CREAM

CLOUD ONEVanilla and nitro

CLOUD TWOBourbon, vanilla and nitro

SAUCESMaple syrup, house made honey, caramel, coffee essence, chamomile tea reduction and chocolate sauce

CANDIESOreo, Hershey bar, Butterfinger, toffee, M&M’s, Heath and granola

TOPPINGSCinnamon and candied pecan, salted peanut, apple butter and bacon

SODACoca-Cola, orange and root beer

25 per person

CHOCOL ATIER

CHOCOL ATE CHIP COOKIE AND BROWNIEDark chocolate and chocolate chunk

MALTED MILKSHAKEIce cream, malt, chocolate and milk

CHOCOL ATE TRUFFLESOrange and caramel

CHOCOL ATE COVERED CHERRIES24 per person

D E S S E RT

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Desert stations are served with your choice of freshly brewed Shade Grown coffee and assorted hot teas. Station only receptions require a three station minimum.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

BABY CAKE CUPCAKE

APPLE PIESpice cake, apple jam, brown sugar butter cream and oat streusel

PEANUT BUTTER CUPChocolate cake, peanut butter mousse, buttercream, peanut and chocolate

THE FLORIDA ORANGEOrange cake, orange jam, champagne buttercream and orange boba

CARROT CAKEApple, carrot, cream cheese and walnut

25 per person

FLORIBBEAN

KEY LIME BARGraham and meringue

CREAMSICLE CHEESECAKEVanilla and orange

PINEAPPLE UPSIDE-DOWN CAKECaramelized pineapple and maraschino cherry

FROZEN PEACH PUSH POPGinger and peach nectar

28 per person

D E S S E RT

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Dinner buffets are served with your choice of freshly brewed Shade Grown coffee and assorted hot teas. Chef attendant required at 175 per chef, with one chef per 75 people. All buffets with a guarantee of under 25 people are subject to a 100 setup fee. All buffets with a guarantee of under 15 people are subject to a 200 setup fee.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

ATL ANTIC OCEAN BAKE

STARTERSAmelia Island ocean bake | Clams, oysters, blue crabs, seaweed and burlap

Fernandina shrimp rolls | Local shrimp, tarragon, chives, lemon, crème fraîche and micro bun

Cucumber salad | Red onions, sour cream, white vinegar and dill

Sand pail salad | Cucumber, watermelon and Lil’ Moo

ENTRÉESCharcoaled pig | Grilled scallions and black garlic Whole pig presentation requires guarantee of 50 or more

Beer can chicken | Yardbird and Intuition IPA

Grilled whole local sea bass | Charred lemon and barbecue spice

ACCOMPANIMENTSGrilled Kennebec potato | Ocean salt and thyme

Seaweed steamed summer squash | Red chili

Sea salt roll | Citrus butter

DESSERTS’mores | Graham cracker, vanilla marshmallow, chocolate marshmallow, mint marshmallow, white chocolate, milk chocolate, semi-sweet chocolate and dark chocolate

116 per person

GRILL OUT

STARTERSGrilled chicken wings | Benne seeds and pickled celery

Watermelon | Seedless, lime and sweet tea moonshine

Coleslaw | Granny Smith apples, bell peppers and poppy seed dressing

Macaroni salad | Celery, onion, chive, mayo and sweet peas

Wedge salad | Iceberg, bacon, tomatoes, blue cheese and buttermilk vinaigrette

ENTRÉESPattied beef burger | Black bean burger and saltwater roll

Linked | Spiced sausage, beef dogs and poppy seed bun

Not pattied or linked | Chicken breast, sea bass and saltwater roll

ACCOMPANIMENTSSlicing toppings | Cheddar, Swiss and provolone

Crunching toppings | Leaf lettuce, tomatoes and diced onions

Pouring toppings | Black garlic steak sauce and chef’s all-natural hot sauce

Spreading toppings | Ketchup, Datil pepper mustard, mayo and pimento cheese

Stacking toppings | Tobacco onions, pecanwood smoked bacon and house pickles

Coca-Cola baked beans | Butter beans, sorghum and bacon

Cob corn | Scallions and butter

DESSERTSweet | Apple pie and cherry pie

107 per person

B U F F E T S

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Dinner buffets are served with your choice of freshly brewed Shade Grown coffee and assorted hot teas. Chef attendant required on Lo’ Country at 175 per chef, with one chef per 75 people. All buffets with a guarantee of under 25 people are subject to a 100 setup fee. All buffets with a guarantee of under 15 people are subject to a 200 setup fee.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

LO’ COUNTRY

STARTERSDeviled eggs | Bacon, radish and parsley

Pimento cheese hushpuppies | Pickled mustard seeds and sunflower sprouts

Brussels sprouts slaw | Carrots, scallions, basil and apple dressing

Peach salad | Bibb lettuce, Cohen Farm pecans, Lil’ Moo cheese and local honey vinaigrette

ENTRÉESFried chicken | Braised market greens, chef’s all-natural hot sauce

Smoked beef brisket | Bold city brown barbecue

Lo’ country boil | Mayport shrimp, sweet corn, red potato and andouille sausage

ACCOMPANIMENTSBaked sweet potato | Red chili marshmallow and pecan sand

Succotash | Sweet corn, green bean and tomato

Twin bridges pole bean | Benne seed vinaigrette

Cornbread | Hot sauce and honey butter

DESSERTSunset | Spiced funnel cake, banana pudding and limoncello Arnold Palmers

117 per person

AMELIA LUAU

STARTERSAhi tuna poke | Sesame, ginger, scallion and soy

Tropical fruit | Watermelon, pineapples, mangos, papayas, star fruits and bananas

Seaweed salad | Red ogos, cucumbers, tofu, rice wine and tamari

Amelia chop chop | Bok choy, carrots, snow peas, oranges, mangos, wontons and sesame vinaigrette

ENTRÉESHuli huli chicken | Soy, ginger and pineapples

Kalua pau’a | Pork, sea salt, scallions and ocean water

Teriyaki filet mignon | Green onions, soy, oranges, palm sugar and cilantro

Hapu’upu’u | Sea bass, hearts of palm, green papayas, lime and pink sea salt

ACCOMPANIMENTSRoasted sweet potato | Okinawan and butter

Grilled zucchini | Ginger, lemon and cilantro

Edamame | Bean and togarashi

Taro roll | Butter and black lava salt

DESSERTSweet | Coconut haupia, macadamia-honey tart and pineapple upside-down cake

128 per person

B U F F E T S

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Dinner buffets are served with your choice of freshly brewed Shade Grown coffee and assorted hot teas. Chef attendant required at 175 per chef, with one chef per 75 people. All buffets with a guarantee of under 25 people are subject to a 100 setup fee. All buffets with a guarantee of under 15 people are subject to a 200 setup fee.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

THE BARBECUE SHACK

STARTERSFlorida barbecue | Smoked mullet and tartar

Watermelon | Seedless, lime and sweet tea moonshine

Coleslaw | Granny Smith apples, bell peppers and poppy seed dressing

Red potato salad | Celery, onions, bacon and scallions

ENTRÉESSixteen-hour smoked beef brisket | Pecanwood, salt and pepper

Barbecue spiced pork | Shoulder, ribs and spiced sausage

Beer can chicken | Pickle brine and beer can bake

ACCOMPANIMENTSSqueeze bottles | Texas barbecue, Kansas City sweet, Lexington dip, Alabama white and Kentucky black

Carolina squeeze bottles | South Carolina mustard barbecue and East Carolina vinegar mop

Coca-Cola baked beans | Butter beans, sorghum and bacon

Cob corn | Scallions and butter

Bread sopping | Texas toast

DESSERT Sweet | Peach cobbler and chocolate-pecan derby fry pie

116 per person

STEAKHOUSE

STARTERSBlue crab cake | Sweet pickles, radishes, pea tendril and buttermilk vinaigrette

Fernandina shrimp cocktail | Cocktail sauce and lemon

Wedge salad | Iceberg lettuce, bacon, tomatoes and blue cheese

Spinach salad | Eggs, mushrooms, red onions and warm bacon vinaigrette

ENTRÉESGrilled New York strip | USDA choice, roasted mushrooms and caramelized onions

Grilled filet mignon | USDA choice, bacon-wrapped, garlic-herb butter and blue cheese fondue

Berkshire pork chop | Thick-cut, roasted apple, tarragon and butter

Domestic lamb rack | Dijon, mint, parsley and rosemary

ACCOMPANIMENTSSauce | Béarnaise, hollandaise, red wine, brandy peppercorn and black garlic steak sauce

Roasted Idaho potatoes | Olive oil, salt and black pepper

Creamed spinach | Garlic, cream and baby spinach

Jumbo asparagus | Florida lemons

DESSERT

Sweet | Chocolate tower cake, New York style cheesecake and raspberry crème brûlée

145 per person

ADDSteamed Maine lobster | Clarified butter, garlic-chive butter and lemon

169 per person

B U F F E T S

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Dinner buffets are served with your choice of freshly brewed Shade Grown coffee and assorted hot teas. Chef attendant required at 175 per chef, with one chef per 75 people. All buffets with a guarantee of under 25 people are subject to a 100 setup fee. All buffets with a guarantee of under 15 people are subject to a 200 setup fee.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

THE SPROUTING PROJECT

STARTERSCharred tomato soup | Dill and goat cheese

Aquaponic table | Romaine, bibb lettuce, arugula, kale and spinach

Seed jar | Basil, chia, dill and mint

Garden | Cherry tomatoes, carrots, cucumbers, broccoli, red onions and local sprouts

Barrel room | Georgia peach vinaigrette, honey vinaigrette, elderflower vinaigrette and strawberry-violet vinaigrette

ENTRÉESFernandina shrimp | Barbecue spice and pickled watermelon rind

Saltwater chicken breast | Orange, palm and charred onions

Carved ribeye | Tarragon chimichurri

House sausage flatbread | Roasted red bell peppers and honey cream

ACCOMPANIMENTSBaked Florida potato | Bacon, scallions, cheddar, butter and sour cream

DESSERTSweet | Honey cake and berry tart

123 per person

THE BURN BARRELSSTARTERS

Pimento cheese soup | Barley and hop cracker

Sand pail salad | Local greens, cucumbers, red onions and sea salt vinaigrette

Palm coleslaw | Cabbage, hearts of palm and red bell peppers

ENTRÉESClam baked cages | Sapelo Island clams, onions, garlic and beer

Sea bass bake cages | Sea bass, lemon and sea beans

Shrimp bake cages | Dina’ shrimp and boil butter

Chicken on a string | Beer brine and beer bottle ranch

ACCOMPANIMENTSSea salt baked potatoes | Sour cream, malt vinegar and seaweed

Sweet potato hash | Sweet potatoes, red potatoes and scallions

Cob corn | Crab boil spice

Saltwater rolls | Shrimp butter served on newspaper

DESSERTBanana pudding jars | Bananas, Nilla wafers and whipped cream

Honey butter chips | Sea salt and vanilla ice cream

129 per person

BAR ENHANCEMENTSSelection of 10 local canned beers

Beer cocktails

12 per person

B U F F E T S

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Plated dinners are served with your choice of freshly brewed Shade Grown coffee, iced tea with Florida lemons, saltwater rolls, choice of soup or salad, main selection and sweet.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

SAL ADS

SPINACH SAL AD Eggs, mushrooms, red onions and warm bacon vinaigrette

PANZANELL ATorn croutons, tomatoes, arugula and sun-dried tomato vinaigrette

FARM VEGETABLE SAL ADMixed greens, cucumbers, tomatoes, red onions, seeds and buttermilk vinaigrette

GEORGIA PEACH SAL ADBibb lettuce, Cohen Farm pecans, sweet grass cheese and Winter Park apiary honey vinaigrette

CAESAR SAL ADRomaine, Parmesan, croutons, crisp Newsom’s ham and Florida lemons Caesar

SOUTHERN CUCUMBER SAL ADBaby gem lettuce, red onions, dill and ocean salt vinaigrette

HEIRLOOM TOMATO SAL ADArugula, cucumbers, watermelon and Lil’ Moo cheese

FRESH HEART OF PALMGoat cheese, coral lettuce and Florida orange vinaigrette

AMELIA SAL ADSpinach, palm, oranges, radishes and sesame vinaigrette

SHAVED ZUCCHINI THREADS Farro, sun-dried tomatoes,olive, basil, pine nut and white balsamic vinagrette

SNOW PEA SAL AD Shredded carrots, edamame, red quinoa, dill and almond vinaigrette

BEET SAL AD Cumin scented heirloom beets, baby watercress, orange, Lil’ Moo, walnut clusters, and sherry vinaigrette

SOUPS

CHILLED COCONUT SOUPPickled apples, blue crabs, scallions and lemon

YELLOW TOMATO GAZPACHOCucumbers, bell peppers and jalapeños

BUTTERNUT SQUASH SOUPLemongrass, ginger, lemon, green apples and pickled butternut squash

LOBSTER BISQUELobster, apples and chives

ROASTED TOMATO SOUPGoat cheese and chives

WHITE BEAN SOUPRosemary, pesto and Italian sausage

BRAISED BEEF SOUPBarley, wild mushrooms and thyme

SWEET CORN SOUPFernandina shrimp, succotash and basil oil

P L AT E D

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Plated dinners are served with your choice of freshly brewed Shade Grown coffee, iced tea with Florida lemons, saltwater rolls, choice of soup or salad, main selection and sweet.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

ENHANCEMENTS

POACHED FARM EGGEnglish peas, Newsom’s ham, brioche and smoke broth

8 per person

FERNANDINA SHRIMP COCKTAILCocktail sauce and lemon

8 per person

DUELING SOUPS OF BUTTERNUT AND HUCKLEBERRYMinus eight pearls and butternut squash

8 per person

PIMENTO CHEESE HUSHPUPPIESPickled mustard seed and sunflower sprouts

8 per person

BLUE CRAB CAKESweet pickles, radishes, pea tendril and buttermilk vinaigrette

8 per person

NICOISE SAL ADTuna, potatoes, green beans, eggs, red onions and olive vinaigrette

8 per person

BL ACK AND BLEU SAL ADSirloin steak, arugula, red onions, Asher blue and firecracker tomatoes

8 per person

SEA BASS CRUDOBurnt onions, Florida oranges and basil

8 per person

DEVILED EGGSBacon, radishes and parsley

8 per person

BOTTLE WATER SERVICE

ACQUA PANNA7 per person

S. PELLEGRINO8 per person

P L AT E D

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Plated dinners are served with your choice of freshly brewed Shade Grown coffee, iced tea with Florida lemons, saltwater rolls, choice of soup or salad, main selection and sweet.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

MAINS

ROASTED PARSNIP STEAKQuinoa, carrot, coconut and seeds

92 per person

MARINATED BREAST OF CHICKENYellow tomatoes, white beans and lemon

100 per person

SMOKED CHICKEN CARBONARAPappardelle, pancetta, sweet peas and garlic cream

100 per person

SPINACH & ROASTED GARLIC RAVIOLIPecorino, red sauce and fried artichokes

92 per person

SEARED ATL ANTIC FLOUNDERFennel, golden beets and raisin pesto 101 per person

GRILLED LOCAL SEA BASSCarrots, bok choy and tomatoes

109 per person

HAY ROASTED SALMONQuinoa, corn and basil

107 per person

BRINED PORK CHOPSweet potatoes and pickled green tomatoes

103 per person

BRAISED SHORT RIBParsnips, green apples, radishes and aromatic natural jus

103 per person

NEW YORK STRIP STEAKSpinach, bacon and warm potato salad

108 per person

FILET MIGNONPotatoes, leeks, shiitake mushrooms and ocean broth

118 per person

P L AT E D

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Plated dinners are served with your choice of freshly brewed Shade Grown coffee, iced tea with Florida lemons, saltwater rolls, choice of soup or salad, main selection and sweet.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

DOUBLE MAINS

FILET MIGNON AND COLD WATER LOBSTERPotatoes, trumpet mushrooms, shishito and umami

135 per person

NEW YORK STRIP STEAK AND SEA BASSSpinach, bacon and warm potato salad

123 per person

BRAISED SHORT RIB AND SALMONSweet potatoes and pickled green tomatoes

118 per person

GOLDEN TILEFISH AND CHICKENCarrots, bok choy and tomatoes

113 per person

SWEETS

BANANA PUDDINGVanilla wafer

KEY LIME BARGraham crackers and meringue

NEW YORK STYLE CHEESECAKE

CREAMSICLE CHEESECAKEVanilla and orange

RASPBERRY CRÈME BRÛLÉEPistachio cookie

PINEAPPLE UPSIDE-DOWN CAKECaramelized pineapple and maraschino cherry

COHEN FARM PECAN PIEMilk jam and bourbon ice cream

VANILL A PANNA COTTAPineapple and pistachio cookie

VEGAN BANANA CAKEBanana brûlée and chocolate

CARROT CAKECream cheese icing, root beer raisin and carrot crisp

PEACH CRISPSpice cake, oat crumble and salt caramel

CHOCOL ATE MOUSSERaspberries and hazelnut

DARK CHOCOL ATE TARTGanache, sea salt caramel and raspberry

P L AT E D

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B E V E R A G E S | O M N I A M E L I A I S L A N D P L A N T A T I O N R E S O R T | 4 3

The sale and service of all alcoholic beverages is governed by the Florida State Liquor Commission. As a licensee, we are responsible for the administration of beverage regulations. It is a policy, therefore, that all alcoholic beverages must be supplied by the resort. Omni Amelia Island Plantation encourages safe and responsible alcohol consumption. All hospitalities serving alcoholic beverages are required to be attended by one of our professional bar staff. Consumption bar requires a bartender at 150 per bartender, with one bartender per 75 people.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

MIXED DRINKSStandard | 12 per drink

Deluxe | 13 per drink

Premium | 15 per drink

WINEStandard | 11 per drink

Deluxe | 12 per drink

Premium | 14 per drink

OTHERDomestic beer | 7 each

Premium beer | 9 each

Soft drinks | 7 each

Bottled water | 7 each

Cordial | 15 each

MULTIPLE SHOT DRINKS

MARTINI , COSMOPOLITAN, MARGARITA, ETC.Standard | 15 per drink

Deluxe | 16 per drink

Premium | 17 per drink

CO N S U M P T I O N BA R

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B E V E R A G E S | O M N I A M E L I A I S L A N D P L A N T A T I O N R E S O R T | 4 4

The sale and service of all alcoholic beverages is governed by the Florida State Liquor Commission. As a licensee, we are responsible for the administration of beverage regulations. It is a policy, therefore, that all alcoholic beverages must be supplied by the resort. Omni Amelia Island Plantation encourages safe and responsible alcohol consumption. All hospitalities serving alcoholic beverages are required to be attended by one of our professional bar staff. Hosted bar pricing is based on full hour only.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

STANDARD SELECTIONOne hour | 28 per person

Each additional hour | 13 per person

UPGRADEAdd a tray-passed signature cocktail | 7 per person

DELUXE SELECTIONOne hour | 30 per person

Each additional hour | 15 per person

UPGRADEAdd a tray-passed signature cocktail | 8 per person

PREMIUM SELECTIONOne hour | 33 per person

Each additional hour | 15 per person

UPGRADEAdd a tray-passed signature cocktail | 9 per person

H OS T E D BA R

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B E V E R A G E S | O M N I A M E L I A I S L A N D P L A N T A T I O N R E S O R T | 4 5

The sale and service of all alcoholic beverages is governed by the Florida State Liquor Commission. As a licensee, we are responsible for the administration of beverage regulations. It is a policy, therefore, that all alcoholic beverages must be supplied by the resort. Omni Amelia Island Plantation encourages safe and responsible alcohol consumption. All hospitalities serving alcoholic beverages are required to be attended by one of our professional bar staff.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

STANDARDSeagram’s gin

Svedka vodka

Jim Beam bourbon

Bacardi Rum

Sauza Silver tequila

J&B scotch

Domestic beers

M·A·N Wines chardonnay

M·A·N Wines sauvignon blanc

M·A·N Wines merlot

M·A·N Wines cabernet sauvignon

Assorted soft drinks

DELUXEBombay Sapphire gin

Hangar One vodka

Jack Daniels

Dewar’s scotch

Shellback rum

Herradura Silver tequila

Domestic beers | Bud Light, Miller Lite and Michelob Ultra

Premium beers | Corona, Heineken, Jon Boat, I-10 IPA, Mad Manatee and Killer whale

William Hill chardonnay

Estancia pinot noir

Louis Martini cabernet sauvignon

Wente Hayes Ranch merlot

Kris pinot grigio

Assorted soft drinks

Bottled spring water

PREMIUMHendrick’s gin

Grey Goose vodka

Woodford Reserve bourbon

Glenfiddich 12 whiskey

Bacardi 8 year rum

Herradura Double Barrel reposado

Domestic beers

Premium beers

White Haven sauvignon blanc

Kendall Jackson chardonnay

Raymond cabernet sauvignon

Trivento malbec

Elouan pinot noir

Maso Canali pinot grigio

Assorted soft drinks

Bottled spring water

B E V E RAG E S

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B E V E R A G E S | O M N I A M E L I A I S L A N D P L A N T A T I O N R E S O R T | 4 6

The sale and service of all alcoholic beverages is governed by the Florida State Liquor Commission. As a licensee, we are responsible for the administration of beverage regulations. It is a policy, therefore, that all alcoholic beverages must be supplied by the resort. Omni Amelia Island Plantation encourages safe and responsible alcohol consumption. All hospitalities serving alcoholic beverages are required to be attended by one of our professional bar staff. Batched and Barreled requires a 90 day minimum notice and full barrel commitment.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

BEER WALLPick any four pony kegs, approximately 55 beers served at 12 oz each, from list below.

CRISPMichelob Ultra Light Lager | 4.2% ABV, St. Louis, MI

Intuition Jon Boat English Golden Ale | 4.5% ABV, Jacksonville, FL

Longboard Island Lager | 4.6% ABV, Oahu, HI

ROASTY/MALTY/BAL ANCEDYuengling Lager | 4.5% ABV, Pottsville, PA

Intuition People’s Pale Ale | 5% ABV, Jacksonville, FL

Blue Moon White Belgian Ale | 5.4% ABV, Denver, CO

FRUITY/SPICY/YEASTYDuke’s Cold Nose Brown Ale | 5% ABV, Jacksonville, FL

HOPPYIntuition I-10 IPA, 6.75% ABV | Jacksonville, FL

Sweetwater 420 Extra Pale Ale | 5.7% ABV, Atlanta, GA

1,800 each

BATCHED AND BARRELEDHoney bourbon, apple-maple-rum old fashion, blackberry-ginger gin, chef’s negroni, keffir lime whiskey sour

ONE LITER BARREL120 (10 drinks)

FIVE LITER BARRELS600 (50 drinks)

10 LITER BARRELS1,200 (100 drinks)

20 LITER BARRELS2400 (200 drinks)

PAC K AG E S

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The wines on this progressive wine menu are grouped in flavor categories. Wines with similar flavors are listed in a simple sequence starting with those that are sweeter and very mild in taste, progressing to the wines that are drier and stronger in taste.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

DRY SPARKLING WINES AND CHAMPAGNE

LISTED FROM MILD TO STRONGLa Marca, Vento, Italy | prosecco | 35 per bottle

Piper Sonoma, California | Brut | 38 per bottle

Duval Leroy, France, NV | Champagne | 85 per bottle

Veuve Clicquot Ponsardin, Yellow Label, NV, France | Brut | 130 per bottle

PerrierJouët, “Fleur de Champagne,” Champagne, France | Brut Rosé | 225 per bottle

Taittinger, brut, “Cuvee Prestige,” France, NV | Champagne | 98 per bottle

Veuve Clicquot, “La Grande Dame,”Champagne, France | Brut | 230 per bottle

SWEET AND OFF-DRY WHITE WINES

LISTED FROM SWEETEST TO LEAST SWEETConundrum, California | white blend | 59 per bottle

King Estate, “NxNW,” Washington | riesling

48 per bottle

LIGHT INTENSITY WHITE WINES

LISTED FROM MILD TO STRONGBanfi, “Le Rime,” Tuscany, Italy | pinot grigio

45 per bottle

Santa Margherita, Alto Adige, Italy | pinot grigio

56 per bottle

Pascal Jolivet, Loire, France | sancerre | 67 per bottle

King Estate, Oregon | pinot gris | 46 per bottle

M.A.N. Wines, South Africa | sauvignon blanc

36 per bottle

Joel Gott, California | sauvignon blanc | 40 per bottle

Duckhorn, Napa Valley, California | sauvignon blanc

82 per bottle

Cakebread Cellars, Napa Valley, California | sauvignon blanc | 82 per bottle

M.A.N. Wines, South Africa | Chardonnay

36 per bottle

Louis Jadot, Burgundy, France | Pouilly-Fuissé

68 per bottle

W I N E L I S T

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B E V E R A G E S | O M N I A M E L I A I S L A N D P L A N T A T I O N R E S O R T | 4 8

The wines on this progressive wine menu are grouped in flavor categories. Wines with similar flavors are listed in a simple sequence starting with those that are sweeter and very mild in taste, progressing to the wines that are drier and stronger in taste.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

MEDIUM INTENSITY WHITE WINES

LISTED FROM MILD TO STRONGSanta Cristina, Sicilia, Sicily | pinot grigio

38 per bottle

Darioush, Napa, California | viognier | 95 per bottle

Chateau Kendall Jackson, “Vintner’s Reserve,” California | chardonnay | 48 per bottle

Hess Select, Monterey County, California | chardonnay | 42 per bottle

Domaine Drouhin, Willamette Valley, Oregon | chardonnay | 70 per bottle

Morgan, Santa Lucia Highlands, California | chardonnay | 49 per bottle

Patz & Hall, Sonoma Coast, California | chardonnay

68 per bottle

M.A.N., Columbia Valley | chardonnay | 36 per bottle

FULL INTENSITY WHITE WINES

LISTED FROM MILD TO STRONGRombauer, Carneros, California | chardonnay

86 per bottle

Argyle Nuthouse, Willamette Valley, Oregon | chardonnay | 79 per bottle

Far Niente Napa, California | chardonnay

137 per bottle

LIGHT INTENSITY RED WINES

LISTED FROM MILD TO STRONGBouchard Aine & Fils Beaujolais, Beaune, France | pinot noir | 68 per bottle

Estancia, “Pinnacles Ranches,” Monterey County, California | pinot noir | 45 per bottle

Willamette Valley Vineyards, Willamette Valley Oregon | pinot noir | 58 per bottle

W I N E L I S T

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B E V E R A G E S | O M N I A M E L I A I S L A N D P L A N T A T I O N R E S O R T | 4 9

The wines on this progressive wine menu are grouped in flavor categories. Wines with similar flavors are listed in a simple sequence starting with those that are sweeter and very mild in taste, progressing to the wines that are drier and stronger in taste.

Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.

MEDIUM INTENSITY RED WINES·

LISTED FROM MILD TO STRONGSanford, Santa Rita Hills, California | pinot noir

94 per bottle

M·A·N, Columbia Valley, Washington | merlot

36 per bottle

Cline Cellars, California | zinfandel | 38 per bottle

Ponzi, Willamette Valley, Oregon | pinot noir

88 per bottle

Château Mont Redon, Rhône, France | red blend

94 per bottle

Antinori, “Villa Antinori,” Tuscany, Italy | red blend

62 per bottle

Charles Smith Wines, “Boom Boom,” Columbia Valley, Washington | Syrah | 47 per bottle

Terrazas de los Andes, Mendoza, Argentina | malbec

52 per bottle

Guenoc, Lake County, California | petite sirah

42 per bottle

Hogue, “Genesis,” Columbia Valley, Washington |cabernet sauvignon | 38 per bottle

Bodega Catena Zapata, “Vista Flores,” Mendoza, Argentina | malbec | 38 per bottle

Chateau St. Michelle, Washington | cabernet sauvignon | 47 per bottle

Clos Du Val, Napa Valley, California | cabernet sauvignon | 72 per bottle

Charles Smith Wines, “Chateau Smith,” Columbia Valley, Washington | cabernet sauvignon

42 per bottle

Louis M. Martini, Sonoma County, California cabernet sauvignon | 45 per bottle

M.A.N., Columbia Valley | cabernet sauvignon 36 per bottle

W I N E L I S T

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D E T A I L S | O M N I A M E L I A I S L A N D P L A N T A T I O N R E S O R T | 5 0

Thank you for selecting Omni Amelia Island Plantation Resort for your upcoming event. We look forward to providing you with outstanding hospitality, food and service. Our culinary team offers nutritious, balanced choices designed for a positive lifestyle.

Our experienced and professional catering and Conference Services staff is available to assist you in planning arrangements for floral decorations and centerpieces, ice carvings, photography, music, entertainment and theme parties. As always, we would be pleased to prepare a custom menu for your specific tastes and desires. Please assist us in making your event successful by familiarizing yourself with the following information.

GUEST ROOM AMENITIESAn array of creative, specialty gifts are available through the resort for delivery to guest rooms. Please ask your Conference Services Manager for a complete list.

FOOD AND BEVERAGE SERVICE POLICIESAll food and beverages at Omni Amelia Island Plantation Resort must be provided by the resort. The sale and service of all alcoholic beverages is regulated by the state of Florida, and Omni Amelia Island Plantation Resort is responsible for the administration of these regulations. All food and beverage menu planning should be arranged at least 21 days in advance. Any food and beverage functions canceled within 96 hours of the event are subject to a cancellation charge of 50% of the total charges. Cancellations within 72 hours will be charged in full.

GUARANTEESThe exact number of guests attending a function is due 72 hours prior to the event. This number will be charged even if fewer guests attend. The resort will prepare food for 1% over the guaranteed number. Meal functions and meeting rooms will be set for a maximum of 5% over the food and beverage guarantee. If the guarantee is increased within 72 hours of the event the hotel reserves the right to substitute menu items.

TIMING OF FUNCTIONSIn order to provide the finest service to your group, it is important that you notify the Conference Services or Banquet departments with time changes in your agenda. The on-site group contact is responsible for abiding by the established times outlined on the banquet event orders as the resort may have commitments of function space prior to or following the arranged program. Room setups will be complete 30 minutes prior to the event start time.

E V E N T I N FO R M AT I O N

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EVENT ORDERSYou will be asked to sign event orders confirming menus and other details for each of your events prior to the event start date.

OUTSIDE FOOD AND BEVERAGEDue to licensing requirements and quality control issues, all food and beverage to be served on resort property must be supplied and prepared by the resort. The resort reserves the right to cease service of alcoholic beverages.

LENGTH OF TIME FOR BUFFETSIn accordance with the Florida Board of Health, buffet may not be displayed longer than two (2) hours. Requests for buffets to be displayed longer than two (2) hours will require buffet to be removed and refreshed and will be subject to additional charges.

OUTDOOR EVENTSYour Special Events or Conference Manager will meet with you the day of your event to make the ‘weather call’ for outdoor evening events. The scheduled function will take place indoors if the following conditions are present: a weather report of a 40% or more chance for precipitation, temperatures are below 65 degrees, wind gusts are in excess of 15 mph, lightning is present.

A surcharge of 1,000 for groups up to 100 guests or 15 per person for groups over 100 guests will be added to food and beverage pricing when event is held at Walkers Landing, Marsh View Deck, Oak Point, Canopy Park, Falcons Nest, the Sprouting Project, the retail village or the beach.

NOISE CURFEWThe noise curfew for outdoor locations (beach, terraces, etc) is 10 p.m.

The noise curfew for Walkers Landing is 9pm outdoors and 10 p.m. indoors.

SIGNAGE AND BANNERSNo signs, banners or displays shall be erected or displayed in any part of the resort without prior approval. It is understood that approved signage and/or banners are subject to setup fees. Banners or signage are not permitted in the resort lobby.

SHIPPINGPackages should be mailed to 39 Beach Lagoon Road, Amelia Island, FL 32034 and include the contact’s name, contact’s phone, group name, arrival date and number of boxes.

Handling fees will apply.

D E TA I L S

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C A L L TO DAY TO S P E A K W I T H A C AT E R I N G S P EC I A L I S T.

Omni Amelia Island Plantation Resort • 904-261-6161

OmniHotels.com/AmeliaIsland