EVENT MENUSOMNI AMELIA ISLAND PLANTATION RESORT
Our menus are built from a foundation of seasonal ingredients from our locality on the Florida – Georgia line.
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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 | R E T U R N T O T A B L E O F C O N T E N T S | 1
All continental breakfasts are served with your choice of 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
30 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
37 per person
CO N T I N E N TA L
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 | R E T U R N T O T A B L E O F C O N T E N T S | 2
CO N T I N E N TA LChef 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.
THE BARISTA COUNTERVanilla latte | Espresso, vanilla syrup and steamed milk selection
Hazelnut latte | Espresso, hazelnut syrup and steamed milk selection
Mocha | Espresso, chocolate syrup and steamed milk selection
Caramel coffee | Coffee, caramel and steamed milk selection
Barista blend | Cinnamon, nutmeg, clove, cocoa and pumpkin pie spice
Today’s cold drip | Barista blend and coffee ice cubes
Steamed milk syphons | Whole, 2 percent, almond and soy
Green smoothie | Kale, green apples, spinach and maca
Georgia peach smoothie | Peach, ginger, nectar, lemon, house made honey and Greek yogurt
Natalie’s Florida fruit juice | Orange, tangerine, grapfruit and lemonade
Seedless grape cups | Red and green
Plant City strawberry cups | Brown sugar cream
Carved fruit cups | Cantaloupe, honeydew, watermelon and pineapple
Early morning muffin | Blueberries, Florida orange and double chocolate
Doughnuts | Plain, cinnamon and crunch
Something else sweet | Cranberry-orange scone and cinnamon rolls
Greek yogurt parfait cups | Greek yogurt, house made granola and berries
Overnight oats | Oats, local milk and almonds
Chia seed pudding | Coconut milk, agave, grapefruit and oranges
37 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
40 per person
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 | R E T U R N T O T A B L E O F C O N T E N T S | 3
All breakfast buffets are served with your choice of 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
42 per person
B U F F E T S
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 | R E T U R N T O T A B L E O F C O N T E N T S | 4
All breakfast buffets are served with your choice of 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
44 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
45 per person
B U F F E T S
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 | R E T U R N T O T A B L E O F C O N T E N T S | 5
All breakfast buffets are served with your choice of 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
54 per person
B U F F E T S
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 | R E T U R N T O T A B L E O F C O N T E N T S | 6
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
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 | R E T U R N T O T A B L E O F C O N T E N T S | 7
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
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 | R E T U R N T O T A B L E O F C O N T E N T S | 8
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.
TOAST-YOUR-OWN BREAD AND BUTTER STATIONArtisan breads | Sourdough, nine-grain and caraway rye
Bagel | Plain, wheat and cinnamon-raisin
Preserves and jams | Raspberry, blueberry, peach, apple, pineapple and orange
Butter | Whipped and honey-whipped
Nut butter | Peanut, almond and chocolate-hazelnut
Not butter | Lil’ Moo cream cheese, strawberry Lil’ Moo and Winter Park honey
8 per person
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
10 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
11 per person
HAND CARVED PECANWOOD SMOKED SALMONPasture accent cream cheese | Plain, herb and sun-dried tomato
Garden accent | Tomato, caper, red onion, arugula, spinach and lola rossa
Bakeshop accent | Mini bagel
Cage-free accent | Fried egg
15 per person
S TAT I O N S
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 | R E T U R N T O T A B L E O F C O N T E N T S | 9
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.
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
17 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
17 per person
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
19 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
16 per person
S TAT I O N S
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 | R E T U R N T O T A B L E O F C O N T E N T S | 1 0
Breakfast stations are meant to supplement suggested buffets and are portioned accordingly. Chef attendant required at 175 per chef. Real Fruit Smoothie station requires an attendant at 150 per attendant.
Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.
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
12 per person
S TAT I O N S
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 | R E T U R N T O T A B L E O F C O N T E N T S | 1 1
All plated breakfasts are served with your choice of 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
34 per person
SPINACH AND FETA QUICHEFarm egg, feta cheese, herb crust and tomatoes
37 per person
PL ANTATION BREAKFASTScrambled farm egg, Newsom’s country ham and plantation potatoes
38 per person
FRENCH TOASTPecanwood smoked bacon and Georgia peach jam
36 per person
BUTTERMILK PANCAKESBlueberry-maple sausage and Sugarman maple syrup
36 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
38 per person
STEAK AND EGGSStrip steak, scrambled farm egg, plantation potatoes, asparagus and black pepper tomatoes
44 per person
BENEDICTS
VEGGIE BENEDICTVegetable breakfast sausage, English muffin, plantation potatoes and spinach hollandaise
37 per person
TRADITIONAL BENEDICTNewsom’s country ham, English muffin, plantation potatoes and hollandaise
39 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
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 | R E T U R N T O T A B L E O F C O N T E N T S | 1 2
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
7 per person
ALTERNATIVE BREAKFAST MEATTurkey bacon, chicken and apple sausage or vegetable breakfast sausage
8 per person
CARVED FRUITCantaloupe, honeydew, watermelon and pineapple
12 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
B R E A K 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 | R E T U R N T O T A B L E O F C O N T E N T S | 1
Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.
REFRESHMENT CENTER
COFFEEFreshly brewed Shade Grown regular and decaffeinated coffee
98 per gallon
ASSORTED TEAEarl grey, English breakfast, blueberry merlot and jasmine green
7 per tea bag
FRESH SQUEEZED LEMONADEFlorida lemons and simple syrup
76 per gallon
TEA OVER ICERegular and green
76 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
ACQUA PANNA WATERStill water
7 each
RED BULLEnergy drink
8 each
PELLEGRINOFlavored water
8 each
RAW NUTS
PEANUT | 22 per pound
PISTACHIO | 51 per pound
WALNUT | 42 per pound
ALMOND | 44 per pound
MACADAMIA NUT | 56 per pound
CASHEW | 49 per pound
LOCAL PECAN | 44 per pound
SNACK BLENDS
FLORIDA SNACK MIXPecans, peanuts, coconut, bananas, pineapples, jerky 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
À L A C A RT E
B R E A K 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 | R E T U R N T O T A B L E O F C O N T E N T S | 2
Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.
DRIED FRUITStrawberries | 53 per pound
Blueberries | 53 per pound
Pineapples | 25 per pound
Apples | 29 per pound
Cherries | 42 per pound
Yogurt covered raisins | 33 per pound
Apricots | 25 per pound
SAVORYWarm pretzels with Datil pepper mustard | 8 each
Fresh buttered popped popcorn | 6 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
6 each
BARBrownie, puffed rice, raspberry linzer and Florida lemons
6 each
HAIL MERRY SNACKSVanilla-maple almonds and macaroons
6 each
ICE CREAM BARVanilla milk chocolate, Snickers and Italian ice
7 each
À L A C A RT E
B R E A K 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 | R E T U R N T O T A B L E O F C O N T E N T S | 3
Breaks are served with your choice of 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
20 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
20 per person
TENNIS
SNACKSRaw nuts | Georgia peanuts, almonds and pumpkin seeds
Hail Merry snacks | Dark chocolate Merry macaroon bites and vanilla-maple almonds
Dried peach and pecan bar | Peanut butter and local honey
Miso hummus | Grilled pita
BEVERAGEHigh protein shake | Oat, banana, almond milk and peanut
19 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
19 per person
A D D I T I O N A L B R E A K S
B R E A K 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 | R E T U R N T O T A B L E O F C O N T E N T S | 4
Breaks are served with your choice of freshly brewed Shade Grown coffee, soft drinks and assorted teas. Chef attendant required on coffee and doughnuts at 175 per chef, with one chef per 75-100 people. 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
20 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
21 per person
COFFEE AND DOUGHNUTS
DOUGHNUTPlain, cinnamon and crunch
CAKE DOUGHNUTChef-fried and brown bag shake
GL AZEBanana, vanilla, butterscotch and pistachio
SAUCECoffee cream, caramel, blackberry and raspberry
20 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
22 per person
A D D I T I O N A L B R E A K S
B R E A K 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 | R E T U R N T O T A B L E O F C O N T E N T S | 5
Breaks are served with your choice of 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 TASTINGAlfalfa, clover, orange blossom, wildflower, buckwheat and house made honey
FLORIDA LEMONSADEWater, lemon and simple syrup
22 per person
THE GARDENER
RAWCarrots, celery, broccoli and radishes
MARINATEDCauliflower and cucumbers
GRILLEDBell peppers, zucchini and yellow squash
LIQUID TOMATOTomato water, cucumbers and watermelon
18 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
21 per person
THE COOKIE JAR
COOKIESChocolate chunk, oatmeal, peanut butter and pistachio
BISCOTTISAlmond and chocolate-hazelnut
BARSRaspberry linzer and puffed rice
22 per person
A D D I T I O N A L B R E A K S
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 | R E T U R N T O T A B L E O F C O N T E N T S | 1
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.
DELICATESSENRoasted 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
56 per person
LO’ COUNTRY PICNICOyster chowder | Oysters, Pabst Blue Ribbon, potatoes and cream
Pimento grilled cheese | Country ham
Fried green things | Green tomatoes, okra and hot sauce aioli
Melonshine salad | Cantaloupe, moonshine, ginger and lemonade
Bucket salad | Mustard greens, spinach, blueberries, muscadine grapes, pecans and chow chow vinaigrette
Chicken and dumplins’ | Simple tradition
Old Florida shrimp perloo | Shrimp, local rice, andouille, tomato and garlic
Old Bay potato | Butter, parsley and dill pickle vinaigrette
Cob corn | Boiled peanuts
Sweet | Sweet tea crème brûlée and apple brown betty
67 per person
B U F F E T S
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 | R E T U R N T O T A B L E O F C O N T E N T S | 2
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
62 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
62 per person
B U F F E T S
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 | R E T U R N T O T A B L E O F C O N T E N T S | 3
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
64 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, pinapples, 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
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 | R E T U R N T O T A B L E O F C O N T E N T S | 4
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
Pattied | Beef burger, black bean burger and saltwater roll
Slicin’ toppins’ | Cheddar, Swiss and provolone
Crunchin’ toppins’ | Leaf lettuce, tomato and diced onion
Coca-Cola baked beans | Butter bean, sorghum and bacon
Watermelon | Seedless, lime and sweet tea moonshine
Coleslaw | Granny Smith apples, bell peppers and poppy seed dressing
Linked | Spiced sausage, beef dogs and poppy seed bun
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
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, bell peppers, mushrooms, red onions and mozzarella, 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
61 per person
B U F F E T S
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 | R E T U R N T O T A B L E O F C O N T E N T S | 5
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
Yellow tomato gazpacho | Cucumbers, bell peppers and jalapeños
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
ADDBlue crab cake | Sweet pickles, radishs, 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
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 | R E T U R N T O T A B L E O F C O N T E N T S | 6
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
BL ACK-EYED PEA CAKEShiitake mushrooms, carrots and smoked aioli
52 per person
NICOISE SAL ADTuna, potatoes, green beans, eggs, red onions and olive vinaigrette
62 per person
BL ACK AND BLUE SAL ADSirloin steak, arugula, red onions, Asher Blue and firecracker tomatoes
57 per person
MARINATED BREAST OF CHICKENYellow tomatoes, white beans and lemon
55 per person
SEA WATER GRILLED CHICKENCorn, Brussels sprouts, mustard and honey
57 per person
HAY ROASTED SALMONQuinoa, corn and basil
61 per person
SEARED ATL ANTIC FLOUNDERFennel, golden beets and raisin pesto
61 per person
GRILLED LOCAL SEA BASSCarrots, bok choy and tomatoes
54 per person
BRINED PORK CHOPSweet potatoes and pickled green tomatoes
53 per person
BRAISED SHORT RIBParsnips, green apples, radishes and aromatic natural jus
56 per person
NEW YORK STRIP STEAKSpinach, bacon and warm potato salad
59 per person
PETITE FILET MIGNONPotatoes, leeks, shiitake mushrooms and ocean broth
64 per person
P L AT E D
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 | R E T U R N T O T A B L E O F C O N T E N T S | 7
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
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 | R E T U R N T O T A B L E O F C O N T E N T S | 1
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 ROLLCrab, avocado, cucumbers and sesame
7 each
SPICY TUNA ROLLTuna, red chilis and chili mayo
8 each
DRAGON ROLLTempura 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
SWEET TEA BRINED DUCKBlackberry pipette, tarragon and black pepper
7 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
ROAST BEEF LOINApple jam, horseradish and lemon
8 each
GINGER MACAROONFoie grass and ginger-peach jam
8 each
AHI TUNABurnt onions, Florida oranges and basil
8 each
FLORIDA SPINY LOBSTERYellow tomato gazpacho and chives
8 each
H O R S D ’O E U V R E S
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 | R E T U R N T O T A B L E O F C O N T E N T S | 2
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
NEWSOM’S COUNTRY HAMCrisp polenta cake and bourbon 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
BEEF SHORT RIBBrussels sprouts, parsnips and golden raisins
7 each
H O R S D ’O E U V R E S
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 | R E T U R N T O T A B L E O F C O N T E N T S | 3
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
6.5 per person (150 person minimum)
SMOKED BEEF STEAMSHIPHorseradish sauce, mustard and micro rolls
6.5 per person (150 person minimum)
WHOLE ROASTED NUESKE BACONPeach chutney, arugula and grilled baguette
11.75 per person (40 person minimum)
SHAVED PIT HAMGrain mustard, bourbon aioli and crispy grits
10 per person (75 person minimum)
SAGE ROASTED BREAST OF TURKEYCranberry aioli and grilled walnut bread
12 per person (15 person minimum)
WHITE MARBLE FARMS PORK LOINPickled green tomatoes, blackberry jam and saltwater rolls
13 per person (25 person minimum)
HERB CRUSTED BEEF STRIP LOINTarragon jus, caramelized onions and micro rolls
18.5 per person (30 person minimum)
GRILLED LOCAL SNAPPERMango slaw, sweet summer heat and flour tortilla
15 per person (20 person minimum)
ROAST PRIME RIB OF BEEFGarlic jus, horseradish sauce and micro rolls
23.5 per person (30 person minimum)
BAKED ATL ANTIC GROUPERPoppy seed slaw and sweet potato chips
23.5 per person (30 person minimum)
SEARED BEEF TENDERLOINAu jus, chive aioli and rosemary loaf
26.75 per person (15 person minimum)
C A RV I N G S TAT I O N S
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 | R E T U R N T O T A B L E O F C O N T E N T S | 4
Chef attendant required for the Southern-fried Chicken and Sushi Tank 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
SUSHI TANK
CALIFORNIA ROLLCrab, avocado, cucumber and sesame
SPICY TUNA ROLLTuna, red chili and chili mayo
DRAGON ROLLTempura shrimp and unagi sauce
SEA BASS SASHIMIBurnt onion, Florida orange and basil
SALMON SASHIMIApple, cucumber, radish, scallion and yuzu
TO SEASONWasabi, pickled ginger, dynamite sauce and tamari
31 per person
BACKWATER
GATOR TOTSCornmeal and buttermilk vinaigrette
FRIED GREEN TOMATO SLIDERSaltwater roll and hot sauce aioli
PIMENTO CHEESECheddar, cream cheese, jalapeño and red pepper
BOILED PEANUTHam hock and red chili
FRESH LO’ COUNTRYCarrot and celery
MARSH GRASS CRACKER27 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
20 per person
S TAT I O N S
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 | R E T U R N T O T A B L E O F C O N T E N T S | 5
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
22 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
45 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
21 per person
UPGRADEFruit | Pears, apples, grapes and berries
26 per person
HOUSE SMOKED SALMON
WHOLE HOT SMOKEDCucumber and lemon
CARVED COLD SMOKEDDill and tomatoes
BAGEL CRISPExtra-virgin olive oil and chives
TO TOPEgg white, egg yolk, capers, red onions and parsley
21 per person
S TAT I O N S
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 | R E T U R N T O T A B L E O F C O N T E N T S | 6
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.
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
20 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
37 per person
ROAD STAND FRUIT
MELONCantaloupe, honeydews and watermelon
NOT MELONPineapples, oranges and grapes
BERRYStrawberries, raspberries and blueberries
DIPSBrown sugar crema and coconut cream
18 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.
JACKED UP CRACKERS | VEGETARIAN
CRACKERLavosh, herb and black pepper
CRACKER CRUNCHTapioca, wild rice, chia, dill, mustard, basil and sunflower
CRACKER CHEESEPimento, goat and Lil’ Moo
CRACKER “JACK”Tomatoes, green onions, beets, cauliflower, broccoli, bell peppers, mushrooms and avocado
MORE CRACKER “JACK”Tarragon, basil, chives and rosemary
EVEN MORE CRACKER “JACK” Walnuts, pine nuts, almonds, pecans and hazelnuts
CRACKER COMBOTruffle oil, pecan oil, walnut oil, olive oil, chili oil, lemon oil, balsamic and honey
PICKLED CRACKER COMBORed onions, okra, cucumbers, carrot, red chilis and lemon
SALT AND SPICE CRACKER COMBOFleur de sel, black salt, pink salt, curry, togarashi and jerk
20 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
20 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 Coffee and Doughnut, 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.
COFFEE AND DOUGHNUTS
DOUGHNUTPlain, cinnamon and crunch
CAKE DOUGHNUTChef-fried and brown bag shake
GL AZEBanana, vanilla, butterscotch and pistachio
SAUCECoffee cream, caramel, blackberry and raspberry
20 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
24 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
23 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 CHERRIES23 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
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
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
114 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
125 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
114 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
142 per person
ADDSteamed Maine lobster | Clarified butter, garlic-chive butter and lemon
165 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
120 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
127 per person
BAR ENHANCEMENTSSelection of 10 local canned beers
Beer cocktails
10 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
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
BL ACK-EYED PEA CAKEShiitake mushrooms, carrots and smoked aioli
90 per person
MARINATED BREAST OF CHICKENYellow tomatoes, white beans and lemon
99 per person
SMOKED CHICKEN CARBONARAPappardelle, pancetta, sweet peas and garlic cream
99 per person
SPINACH & ROASTED GARLIC RAVIOLIPecorino, red sauce and fried artichokes
90 per person
SEARED ATL ANTIC FLOUNDERFennel, golden beets and raisin pesto
99 per person
GRILLED LOCAL SEA BASSCarrots, bok choy and tomatoes
107 per person
HAY ROASTED SALMONQuinoa, corn and basil
105 per person
BRINED PORK CHOPSweet potatoes and pickled green tomatoes
100 per person
BRAISED SHORT RIBParsnips, green apples, radishes and aromatic natural jus
100 per person
NEW YORK STRIP STEAKSpinach, bacon and warm potato salad
106 per person
FILET MIGNONPotatoes, leeks, shiitake mushrooms and ocean broth
115 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
133 per person
NEW YORK STRIP STEAK AND SEA BASSSpinach, bacon and warm potato salad
121 per person
BRAISED SHORT RIB AND SALMONSweet potatoes and pickled green tomatoes
115 per person
GOLDEN TILEFISH AND CHICKENCarrots, bok choy and tomatoes
111 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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Plated dinners are served with your choice of freshly brewed Shade Grown coffee, iced tea with Florida lemons and saltwater rolls. Winter plated dinner is available December through February.
Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.
FIRST | CHOICE OF ONE
GOLDEN BEET SAL ADGold beets, raisins, pine nuts, goat cheese and baby kale
ROASTED ROOTSCarrots, parsnips, potatoes, chard and miso-bacon jam
POTATO SOUPWhite truffle and poached egg
SECOND | CHOICE OF ONE
BRAISED BEEF SHORT RIBParsnips, Swiss chard, apples and tamarind jus
100 per person
MAPLE-SOY CODSmoked onions, cabbage, preserved radishes and pine
100 per person
VENISON LOIN Farro, yam, pistachio, cinnamon and cayenne
105 per person
L AST | CHOICE OF ONE
VANILL A-ORANGE TARTNavel orange curd, orange sorbet and champagne sabayon
CRANBERRY CHEESECAKEWhite chocolate and candied quinoa
BANANA CAKEButtered pecan ice cream
W I N T E R 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 and saltwater rolls. Spring plated dinner is available March through May.
Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.
FIRST | CHOICE OF ONE
GRILLED ASPARAGUS SAL ADProsciutto, trumpet mushrooms, spring peas, sprouts and gribiche
PL ANT CITY STRAWBERRY SAL ADLil’ Moo cheese, baby kale, rhubarb and fennel granola
MOREL MUSHROOM SOUPPickled ramp
SECOND | CHOICE OF ONE
L AMB LOINLentil, fiddleheads, chanterelle, spring peas and mint
105 per person
SOFT-SHELL CRABPotatoes, spring onions, capers and buttermilk
100 per person
MEYER LEMON CHICKENFava beans, carrot gnocchi and shiitake mushrooms
99 per person
L AST | CHOICE OF ONE
STRAWBERRY PANNA COTTAStrawberry consommé, pickled green strawberries and basil
BL ACKBERRY COBBLERSour cream ice cream
LEMON-THYME CAKECarbonated blueberry
S P R I N G 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 and saltwater rolls. Summer plated dinner is available June through August.
Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.
FIRST | CHOICE OF ONE
HEIRLOOM TOMATO SAL ADPickled tomatoes, smoked tomatoes, raw tomatoes, burrata and basil jam
WATERMELON SAL ADCompressed, pickled rind and dandelion pesto
SWEET CORN SOUPSuccotash and barbecue shrimp
SECOND | CHOICE OF ONE
GRILLED TILEFISHHeart of palm, pickled figs, honey and serrano
101 per person
COMPRESSED BBQ PORKOnions, mustard, bacon, peaches and mustard barbecue
100 per person
RIBEYE “DECKLE” STEAKPicnic pepper, sea bean, arugula, tomatoes and croutons
106 per person
L AST | CHOICE OF ONE
ZUCCHINI CAKEButterscotch and vadouvan
SWEET CORN SPOON BREADButtermilk ice cream
SUMMER BERRY TARTGinger curd and charred cream
S U M M E R 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 and saltwater rolls. Fall plated dinner is available September through November.
Prices are subject to a 24% service charge and a 7% state sales tax. All menus and prices are subject to change.
FIRST | CHOICE OF ONE
APPLE SAL ADApple, Parmesan and honey vinaigrette
ROASTED PUMPKIN SAL ADChipotle mole, pumpkin seed, Lil’ Moo cheese, seeds and verjus marshmallow
BUTTERNUT SQUASH SOUPGinger, lemongrass, butternut and apples
SECOND | CHOICE OF ONE
SEARED DUCK BREASTAcorn squash, maple and apples
105 per person
TRIGGERFISHPears, Brussels sprouts, buckwheat and eggplant capanatta
105 per person
HERITAGE TURKEYOyster-cornbread stuffing, potatoes and giblets
95 per person
L AST | CHOICE OF ONE
APPLE CRISPBrown butter ice cream
SUGAR PUMPKIN PIEWhipped sorghum and hazelnut cookie
ALMOND CAKECrème fraîche ice cream and huckleberry jam
FA L L P L AT E D
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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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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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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 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
Premium beers
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
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 | R E T U R N T O T A B L E O F C O N T E N T S | 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. 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, “Next,” 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
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
Louis Jadot, Burgundy, France | Pouilly-Fuissé
68 per bottle
W I N E L I S T
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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.
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, Williamette Valley, Oregon | chardonnay | 70 per bottle
Morgan, Santa Lucia Highlands, California | chardonnay | 49 per bottle
Patz & Hall, Sonoma Coast, California | chardonnay
68 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
Williamette Valley Vineyards, Williamette Valley Oregon | pinot noir | 58 per bottle
W I N E L I S T
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 | R E T U R N T O T A B L E O F C O N T E N T S | 7
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, Williamette 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
Highway 12, Sonoma County, California | 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
W I N E L I S T
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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
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
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