BQT2024

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Tuna Tataki Wontons 5

seared rare with togarashi with sriracha aioli & homemade sweet soy on a crispy wonton chip, wasabi & ginger

Petite Crabcakes 6

charbroiled with traditional remoulade

Applewood Smoked Bacon Wrapped New Bedford Sea Scallops 7

Tomato Basil Brushetta 2

local vine ripened tomatoes, garlic, shallot, aged balsamic, white truffle essence & grated parmesan on olive oil crostinis

Lamb Lollipops 8

grilled with fresh mint, garlic, lemon & olive oil

Shrimp Cocktail Shooters 5

chilled jumbo shrimp with cocktail sauce and lemon

Beef Canapes 6

slow herb roasted filet mignon with sauce béarnaise

Chicken Wrap Pinwheels 4

organic chicken breast with mixed greens, tomato, raisins & granny smith apple in a flour tortilla

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Thank you for considering Crab & Fin for your upcoming special dining experience. We are looking forward to working with you to make your event everything you want it to be & we sincerely appreciate your business.

Crab & Fin

Private Dining Options

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Hors D'oeuvres

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Selections with 'by the piece' pricing are available as a passed option if so desired. Display platters are priced per 20 guests, with a 20 guest minimum, are available in increments of 20 and are not a passable option.

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Smoked Scottish Salmon 120

capers, red onion, whipped cream cheese, fresh lemon & crostinis

Cocktail Meatballs 100

homemade marinara, basil & parmesan

Cheese & Charcuterie 155

assorted domestic & imported cheeses, cured meats, fresh fruit, traditional accoutrements & crackers

Shrimp Cocktail 110

chilled jumbo shrimp with cocktail sauce and lemon

Raw Bar Display

this is a customizable option and price will be dependent upon selections

Desserts 160

an assortment of chocolate souffle, key lime & peanut butter pies

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est. 1978

Pork Tenderloin 250

chargrilled with fresh herbs & dijon

Prime Rib 450

slow roasted with rosemary, thyme, garlic & shallots, served with horseradish crema

Beef Tenderloin 650

tarragon, basil & black pepper broiled, served with sauce bearnaise

Carving Stations

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Priced per 40 guests with a 40 guest minimum and available in increments of 40. Prices based on an average of 5-6 oz per guest.

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Chicken Martha’s Vineyard Salad

grilled organic chicken over raspberry-maple dressed greens, blue cheese, red onion & toasted pinenuts

½ New England Clam Chowder & ½ Martha's Vineyard Salad

traditional recipe with wild caught quahogs/raspberry-maple dressed greens, blue cheese, red onion & toasted pinenuts

Coconut Crusted Organic Chicken Wrap

sesame soy dressed vegetables, grilled pineapple & orange chili glaze in a chipotle tortilla with granny smith apple slaw

Blackened Mahi Tacos

napa cabbage, avocado jalapeno crema, grilled corn & watermelon salsita

Scottish Salmon

chef's latest creation

Petite Low Country Boulliabaisse

lobster infused seafood fumé with spanish saffron, today's finfish, clams, mussels, shrimp & grilled french bread rouille

Shrimp Pasta

baby gulf shrimp & local tomatoes in a white clam sauce over tagliarini

Chicken Caesar Salad

grilled organic chicken breast over crisp romaine hearts with boquerone dressing, aged romano & sundried tomato croutons

Crepes Aubergine

eggplant rollatini, mozzarella & parmesan cheese, house-made marinara

Fruitti Di Mare

baby gulf shrimp, mussels, clams & local tomatoes in a white clam sauce over tagliarini

Chicken Salad Croissant

organic chicken salad with raisins & apple slaw

½ Gazpacho & ½ Caesar Salad

traditional chilled spanish soup with crisp vegetables & sour cream/crisp romaine hearts, boquerone dressing, romano & croutons

'Caprese' Yellowfin Tuna Melt

olive oil braised yellowfin tuna on homemade foccacia, red onion, basil, tomato, mozzarella, aged balsamic & apple slaw

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A la Carte Luncheons

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These are helpful suggestions of pre-selected packages, with pricing being per guest.

All packages include a complimentary choice of Traditional Key Lime Pie or Flourless Chocolate Souffle.

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(Up to 40 Guests)

Scottish Salmon

chef's latest creation

Shrimp Caesar

grilled gulf shrimp over crisp romaine hearts, housemade boquerone dressing, aged romano & sundried tomato croutons

Gulf Mahi Mahi

chef's latest creation

Pub Style Fish & Chips

local sailfish brewery beer battered gulf grouper, french fries, malt vinegar & tartar sauce

#1 Sashimi Grade Caribbean Yellowfin Tuna

seared rare with togarashi, chilled vermicelli with soy vinaigrette, hon shimejis, sugar snap peas & wasabi pea furikake

Coconut Crusted Organic Chicken Breast

jasmine rice, julienned vegetables & rum raisin glaze

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39

34

29

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2nd Course

Local Market Catch

chef's latest creation

Shrimp Scampi

gulf shrimp, white wine, caperberries, local tomatoes,

spinach & basil over fresh tagliarini

Mediterranean Bronzini

cast iron seared with feta, sundried tomatoes & fresh oregano, herb roasted yukon creamers, haricot vert & lemon-caper-basil butter

Low Country Bouillabaisse

lobster infused seafood fumé, spanish saffron, today's market catch, middleneck clams, mussels, gulf shrimp & french bread rouille

Maine Peekytoe & Blue Crab Crabcake

charbroiled, grilled broccolini, lobster infused sherry cream sauce

5oz Petite 100% Black Angus Filet Mignon

chargrilled, garlic & chive whipped potatoes, sautéed asparagus, rosemary-dijon verjus & crispy onions

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1st Course

New England Clam Chowder

traditional recipe with wild caught atlantic quahogs

Classic Caesar

crisp romaine hearts, boquerone dressing,

aged romano & sundried tomato "croutons"

Martha's Vineyard

raspberry-maple dressed greens, bleu cheese,

red onions & toasted pinenuts

Gazpacho

traditional spanish chilled soup,crisp vegetables,

sour cream, housemade croutons

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2nd Course

Cedar Plank Roasted Scottish Salmon

chef's latest creation

10oz Cheshire Farms Bone-In Center Cut Pork Chop

chef's latest creation

Shrimp Scampi

gulf shrimp, white wine, caperberries, local tomatoes,

spinach & basil over fresh tagliarini

Fruitti di Mar

baby gulf shrimp, mussels, clams, local

tomatoes & white clam sauce over tagliarini

Coconut Crusted Organic Chicken Breast

jasmine rice, julienned vegetables, rum raisin glaze

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1st Course

Gazpacho

traditional spanish chilled soup, crisp vegetables,

sour cream, housemade croutons

Classic Caesar

crisp romaine hearts, boquerone dressing,

aged romano & sundried tomato "croutons"

Martha's Vineyard

raspberry-maple dressed greens, bleu cheese,

red onions & toasted pinenuts

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A la Carte Dinner Options

44

50

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(Up to 60 Guests)

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2nd Course

Nova Scotian Halibut

chef's latest creation

100% All Natural U-10 Sea Scallops

chef's latest creation

8oz Jack's Creek 8-9 BMS Score Australian Wagyu Sirloin

espresso rub, grilled caulilini, caramelized onion & shiitake mushrooms, roasted marrow, spiced red wine plum reduction

#1 Sashimi Grade Caribbean Yellowfin Tuna

seared rare with togarashi, chilled vermicelli with soy vinaigrette,

hon shimeji mushrooms, sugar snap peas & wasabi pea furikake

Alaskan Red King Crab & Shrimp Risotto

creamy lobster infused risotto with english peas,

parmesan, tarragon & white truffle essence

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1st Course

New England Clam Chowder

traditional recipe with wild caught atlantic quahogs

Classic Caesar

crisp romaine hearts, boquerone dressing,

aged romano & sundried tomato "croutons"

Martha's Vineyard

raspberry-maple dressed greens, bleu cheese,

red onions & toasted pinenuts

Maine Lobster & Crab Bisque

sambuca infused, maine "peekytoe" rock crab,

truffle crema and fresh chives

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Dinner Buffet Options

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All buffets will include a choice of garlic whipped potatoes or roasted yukon creamer potatoes & seasonal vegetables, with pricing being per guest. All packages include complimentary Traditional Key Lime Pie or Flourless Chocolate Souffle.

Carving options may be substituted for one another, however there will be an appropriate price modification.

Classic Caesar

crisp romaine hearts, housemade boquerone dressing, aged romano frico, garlic, herb & sundried tomato "croutons"

Martha's Vineyard

raspberry-maple dressed greens, bleu cheese, red onions & toasted pinenuts

Organic Chicken Breast

chargrilled with a garlic & herb cream sauce

Scottish Salmon

pan seared with lemon-caper-basil butter

Fruitti Di Mar

mussels, clams & baby gulf shrimp with local tomatoes in a white clam sauce over jasmine rice

Carved Pork Tenderloin

chargrilled with fresh herbs and dijon

Classic Caesar

crisp romaine hearts, housemade boquerone dressing, aged romano frico, garlic, herb & sundried tomato "croutons"

Martha's Vineyard

raspberry-maple dressed greens, bleu cheese, red onions & toasted pinenuts

Organic Chicken Breast

chargrilled with a garlic & herb cream sauce

Local Market Catch

pan seared with lemon-caper-basil butter

Baby Gulf Shrimp Scampi

spinach, tomatoes, garlic, basil butter, capers & white wine over jasmine rice

Carved Prime Rib

slow roasted with rosemary, thyme, garlic & shallots, served with horseradish crema

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(40 guest minimum, 80 guest maximum)

42

Classic Caesar

crisp romaine hearts, housemade boquerone dressing, aged romano frico, garlic, herb & sundried tomato "croutons"

Martha's Vineyard

raspberry-maple dressed greens, bleu cheese, red onions & toasted pinenuts

Nova Scotian Halibut

charbroiled, lobster fume with saffron, fennel, tomatoes & fresh herbs

Organic Chicken Breast

chargrilled with a garlic & herb cream sauce

Jumbo Gulf Shrimp

spinach, tomatoes, garlic, basil butter, capers & white wine over jasmine rice

Carved Beef Tenderloin

tarragon, basil & black pepper broiled, served with sauce bearnaise

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It is our goal and our duty to provide you and your guests with an unforgettable dining experience.

If you wish to go above and beyond what we have proposed within these suggested packages,

please don't hesitate to ask about further options. However, any special requests must be submitted 3 weeks prior to your event, including room arrangments and any other pertinent details.

*We require an estimated attendance at the time of booking, and a confirmed count 5 days prior to the scheduled date. Should your head count fall short, the price per confirmed guests will be applied.

*Entertainment may be provided by one of our in-house musicians at $225 per 4 hours or may be self-provided on approval of the restaurant. House music is provided over our sound system at no charge as standard practice.

*A sales tax of 7% will be applied to all food and beverage sales, as well as a 20% gratuity or a minimum $125 per service staff member for dinner, and $95 for luncheons, whichever is greater.

*A non-negotiable room charge is required, in the amounts of $200 for luncheons and $350 for dinners.

*A deposit of $200 to reserve the room is also required but will be applied to your final bill upon conclusion of your event.

*Full payment is also required following your event in the form of cash, credit card or a pre-approved company check.

*Audio-Visual Equipment and/or floral arrangements can be provided if needed and will be charged to your final bill.

*Food preparations are subject to change & do change regularly based on availability & seasonality.

These items are representative of what may be offered.

*Prices are subject to change based on market pricing, unless a signed contract is in place.

*Due to health risks based on The Florida Department of Agriculture and Consumer Services

Division of Food Safety, unconsumed foods from buffets and hors d'Ouerves will not be permitted to leave the premises.

(To read the full regulation, please refer to 3-501.19 within the current Food Code Rules and Regulations)

For any questions or concerns, please contact our General Manager, Chris Koehlinger.

Crab & Fin 941.388.3964 [email protected]

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Beverages

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Provided below are 3 basic drink packages. You can choose to have an open bar, beer and wine options only or a cash bar. These particular packages are based on consumption time for beer, wines by the glass and liquor per attendee. Wines by the bottle are also available at current pricing. We have an extensive wine, liquor and beer list, however, if you would like to offer an option that we do not currently have in house, please ask about availability, and we will do our best to procure it for you. Outside beverages are not permitted. For your convenience, QR codes are provided below to view our full list of of libations.

House

2 Hours..........25

3 Hours..........30

4 Hours..........36

Premium

2 Hours..........30

3 Hours..........36

4 Hours..........42

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Top Shelf

(includes Aperitifs & Craft Beers)

2 Hours..........35

3 Hours..........42

4 Hours..........50

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Beer, Wine & Liquor

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Consumer Advisory: Consuming undercooked meats, poultry, eggs, seafood or raw oysters may increase the risk of foodborne illnesses

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Private Reserve