Tuna Tataki Wontons 6
seared rare with togarashi with sriracha aioli & homemade sweet soy on a crispy wonton chip, wasabi & ginger
Petite Crabcakes 8
charbroiled with traditional remoulade
Applewood Smoked Bacon Wrapped New Bedford Sea Scallops 12
Tomato Basil Brushetta 3
local vine ripened tomatoes, garlic, shallot, aged balsamic, white truffle essence & grated parmesan on olive oil crostinis
Lamb Lollipops 10
grilled with fresh mint, garlic, lemon & olive oil
Beef Canapes 8
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
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
Hors D'oeuvres
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.
Smoked Scottish Salmon 130
capers, red onion, whipped cream cheese, fresh lemon
Cocktail Meatballs 115
homemade marinara, basil & parmesan
Cheese & Charcuterie 175
assorted domestic & imported cheeses, cured meats, fresh fruit, traditional accoutrements & crackers
Shrimp Cocktail 125
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
individual key lime pies & cheesecakes
Pork Tenderloin 250
chargrilled with fresh herbs & dijon
Prime Rib 650
slow roasted with rosemary, thyme, garlic & shallots, served with horseradish crema
Beef Tenderloin 750
tarragon, basil & black pepper broiled, served with sauce bearnaise
Priced per 40 guests with a 40 guest minimum and available in increments of 40. Prices based on an average of 4-6 oz per guest.
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
Scottish Salmon
chef's latest creation
lobster infused seafood fumé with spanish saffron, today's finfish, clams, mussels, shrimp & grilled french bread rouille
Grouper Tacos
seared a la plancha, chargrilled mexican street corn, avocado napa, pickled vegetables & queso fresco in white corn tortillas
Baby White Shrimp & Blue Crab Pasta
white wine clam sauce, tomatoes, basil, roasted garlic, tarragon gremolata crumb & homemade tagliarinni
Chicken Caesar Salad
grilled organic chicken breast over crisp romaine hearts, housemade dressing
with basil & roasted garlic, parmesan tuille,
sweety drops & pink peppercorn garlic bread croutons
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
Westholme Australian Wagyu Burger
chargrilled 75/25 butcher's blend, house-made kaiser roll & french fries
26
Clam Pasta
white wine clam sauce, tomatoes, basil, garlic & homemade tagliarinni
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 Chocolate Peanut Butter Pie.
Scottish Salmon
chef's latest creation
Blue Crab & Shrimp Quesadilla
red onion, serranos, grilled corn, zucchini, cheddar jack, guacamole, pico, valentina crema, charred lime & jasmine rice
Shrimp Caesar
grilled gulf shrimp over crisp romaine hearts, housemade dressing with basil & roasted garlic,
parmesan tuille, sweety drops & pink peppercorn garlic bread croutons
Gulf Grouper
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
Grilled Chicken Breast
jasmine rice, haricots verts, lemon-caper basil butter
40
35
30
2nd Course
Nova Scotian Halibut
chef's latest creation
100% All Natural U-10 Sea Scallops
chef's latest creation
10oz Jack's Creek 8-9 BMS Score Australian Wagyu Sirloin
chef's latest creation
#1 Sashimi Grade Caribbean Yellowfin Tuna
seared rare with togarashi, chilled vermicelli with soy vinaigrette,
hon shimeji mushrooms, sugar snap peas & wasabi pea furikake
Lobster & Shrimp Risotto
creamy lobster infused risotto with english peas,
parmesan, tarragon & white truffle essence
2nd Course
Local Market Catch
chef's latest creation
Mediterranean Bronzini
herb roasted creamer potatoes, haricots vests, 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 Atlantic Deep Sea Red & Blue Crab Crabcake
charbroiled, grilled broccolini, lobster infused sherry cream sauce
5oz Petite 100% Black Angus Filet Mignon
chef's latest creation
Giant U4 Black Tiger Prawn Shrimp Scampi
white wine clam sauce, roma tomato, basil, garlic, asparagus, caper butter, tarragon gremolata crumb & homemade tagliarini
1st Course
crisp romaine hearts, housemade dressing
with basil & roasted garlic, parmesan tuille,
sweety drops & pink peppercorn garlic bread croutons
raspberry-maple dressed greens, bleu cheese,
red onions & toasted pinenuts
Gazpacho
traditional spanish chilled soup,crisp vegetables,
sour cream, housemade croutons
2nd Course
Antarctic Salmon
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
Grilled Organic Chicken Breast
jasmine rice, haricots verts, lemon-caper basil butter
1st Course
Gazpacho
traditional spanish chilled soup, crisp vegetables,
sour cream, housemade croutons
crisp romaine hearts, housemade dressing
with basil & roasted garlic, parmesan tuille,
sweety drops & pink peppercorn garlic bread croutons
raspberry-maple dressed greens, bleu cheese,
red onions & toasted pinenuts
45
55
68
1st Course
crisp romaine hearts, housemade dressing
with basil & roasted garlic, parmesan tuille,
sweety drops & pink peppercorn garlic bread croutons
raspberry-maple dressed greens, bleu cheese,
red onions & toasted pinenuts
sambuca infused, maine red crab,
truffle crema and fresh chives
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 Chocolate Peanut Butter Pie. Carving options may be substituted for one another, however there will be an appropriate price modification.
Buffet packages are NOT represented as being "All You Can Eat." Pricing is based on average consumption that we have seen over many years.
The price per head reflects those average consumption rates, and covers the food that we will be procuring for your event.
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
Caesar
crisp romaine hearts, housemade dressing with basil & roasted garlic,
parmesan tuille, sweety drops & pink peppercorn garlic bread croutons
Carved Pork Tenderloin
chargrilled with fresh herbs and dijon
crisp romaine hearts, housemade dressing with basil & roasted garlic,
parmesan tuille, sweety drops & pink peppercorn garlic bread croutons
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
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
42
55
crisp romaine hearts, housemade dressing with basil & roasted garlic,
parmesan tuille, sweety drops & pink peppercorn garlic bread croutons
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
Shrimp Scampi
spinach, tomatoes, garlic, basil butter, capers & white wine over jasmine rice
Carved Beef Tenderloin
tarragon, basil & black pepper broiled, served with sauce bearnaise
68
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 arrangements 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]
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..........30
3 Hours..........35
4 Hours..........41
Premium
2 Hours..........36
3 Hours..........42
4 Hours..........48
Ultimate
2 Hours..........45
3 Hours..........52
4 Hours..........60
Consumer Advisory: Consuming undercooked meats, poultry, eggs, seafood or raw oysters may increase the risk of foodborne illnesses