BlueZ menus
Wedding Plated Menu
2 hors d’oeuvres during a one-hour cocktail reception; one soup or salad; two entrée choices; one side and one dessert.
View selections →Our menus
Designed around your occasion
Explore our dishes and service styles. No prices are displayed; contact our team for a tailored quotation.
BlueZ menus
Wedding Buffet Menu
3 hors d’oeuvres during a one-hour cocktail reception, one fruit drink and one flavored water; one soup; three salads; three entrées; two sides and two desserts.
View selections →BlueZ menus
À La Carte Menu
A curated plated dining menu with soup, salad, a choice of entrée and dessert selections.
View selections →Wedding Plated Menu
Menu selections
2 hors d’oeuvres during a one-hour cocktail reception; one soup or salad; two entrée choices; one side and one dessert.
Pricing provided upon enquiry. Selections and availability confirmed with the BlueZ team.
Hors d’oeuvres
- Fruit cocktail infused with mint
- Fruit kebabs infused with Appleton rum and mint
- Drunken watermelon infused with Appleton 62 rum
- Chicken wings — honey mustard, sweet and sour, jerk BBQ, spicy jerk or buffalo
- Stamp & Go — codfish fritters with curry aioli
- Mini escovitched fish fingers on fried bammy with pickled vegetables
- Spring rolls — shrimp, vegetable or chicken, with sweet chili dip
- Four-cheese crusted macaroni and cheese balls with zesty tomato sauce
Soup or salad
- Roasted pumpkin purée with coconut cream and cinnamon croutons (vegan)
- Cream of red peas soup with coconut milk, plantain wafer and tomato salsa (vegan)
- Mannish water — traditional goat head soup
- Fish tea with okra
- Chicken and pumpkin soup with local vegetables
- Roasted tomato and carrot purée with crème fraîche and herb oil
- Market salad with greens, corn, carrots, cranberries, tomato, cucumber and citrus dressing (vegan)
- Caesar salad with romaine, croutons, Parmesan, bacon and house dressing
Entrées
- Open-flame jerk chicken with roasted pineapple jerk sauce
- Chicken cordon bleu with smoked ham and provolone
- Chicken breast stuffed with plantain mousse and callaloo, with tomato Chardonnay coconut cream
- Escovitched snapper fillet with pickled vegetables
- Grilled snapper with citrus papaya salsa
- Steamed snapper in pumpkin coconut broth with julienne vegetables and okra
- Braised oxtail with butter beans
- Traditional curry goat
- Pimento-spiced jerk pork with milk jerk sauce
- BBQ tofu with chili bean stew (vegan)
- Curried chickpeas with potatoes and roasted cauliflower (vegan)
Sides
- Roasted sweet potato confit
- Herb-roasted potatoes
- Creamy mashed potatoes
- Pumpkin and sweet potato mash
- Coconut rice and peas
- Coconut gungo rice and peas
- Steamed jasmine rice
- Callaloo rice
- Pumpkin rice
- Fried festivals
- Fried bammy
- Fried or roasted breadfruit
Desserts
- Sweet potato pudding with vanilla rum sauce
- Cheesecake — strawberry, guava or mango with tropical fruit compote
- Death by chocolate with caramel Amaretto cream
- Mango cream trifle with coconut nutmeg cream
- Bread-and-butter pudding with Appleton rum sauce
- Red velvet coconut layer cake with coffee cream
- Strawberry vanilla cake with caramel cream
Wedding Buffet Menu
Menu selections
3 hors d’oeuvres during a one-hour cocktail reception, one fruit drink and one flavored water; one soup; three salads; three entrées; two sides and two desserts.
Pricing provided upon enquiry. Selections and availability confirmed with the BlueZ team.
Hors d’oeuvres
- Fruit cocktail infused with mint
- Fruit kebabs with Appleton rum and mint
- Drunken watermelon with Appleton 62 rum
- Chicken wings — honey mustard, sweet and sour, jerk BBQ, spicy jerk or buffalo
- Stamp & Go codfish fritters with curry aioli
- Vegetable fritters (vegan)
- Vegetable samosas (vegan)
- Crispy vegetable wontons with ginger teriyaki dip (vegan)
- Chicken or beef wontons with sweet chili sauce
- Mini escovitched fish fingers on fried bammy
- Spring rolls — shrimp, vegetable (vegan) or chicken
- Four-cheese macaroni and cheese balls
- Fish cakes with spicy rémoulade
Soups
- Roasted pumpkin purée with coconut cream and cinnamon croutons (vegan)
- Cream of red peas with coconut milk, plantain wafer and tomato salsa (vegan)
- Mannish water — traditional goat head soup
- Fish tea with okra
- Chicken and pumpkin soup
- Roasted tomato and carrot purée with crème fraîche and herb oil (vegetarian)
Salads
- Caesar salad with romaine, croutons, Parmesan and bacon
- Market salad with citrus herb dressing (vegan)
- Potato salad with green peas
- Hawaiian coleslaw
- Carrot, red and white cabbage with raisins and herb vinaigrette
- Pasta salad with grilled vegetables
- Marinated cucumber and tomato salad
- Dressings: Thousand Island, ranch, French, Caesar, balsamic, citrus herb and passion fruit vinaigrette
Entrées
- Open-flame jerk chicken with roasted pineapple jerk sauce
- Chicken cordon bleu with ham and provolone
- Chicken stuffed with plantain mousse and callaloo in Chardonnay coconut cream
- Escovitched snapper fillet
- Grilled snapper with citrus papaya salsa
- Steamed snapper in pumpkin coconut broth
- Traditional curry goat
- Pimento-spiced jerk pork with milk jerk sauce
- Chicken tikka masala
- Butter chicken
- Loaded vegetable masala (vegan)
- Curried chickpeas with potatoes and roasted cauliflower (vegan)
- BBQ tofu with chili bean stew (vegan)
Pasta
- Marry Me chicken pasta — chicken, penne, mushrooms, broccoli, creamy Mornay, Parmesan and basil oil
- Garlic butter shrimp linguine with Alfredo sauce, Parmesan and basil oil
- Roasted vegetable rigatoni with sun-dried tomato pesto and basil oil (vegan without cheese; cheese optional)
Sides
- Roasted sweet potato confit
- Herb-roasted potatoes
- Creamy mashed potatoes
- Pumpkin and sweet potato mash
- Coconut rice and peas
- Coconut gungo rice and peas
- Steamed jasmine rice
- Spanish rice
- Indian roti
- Butter or garlic naan
- Pumpkin rice
- Fried festivals
- Fried bammy
- Four-cheese baked macaroni and cheese
- Fried or roasted breadfruit
- Steamed vegetables
Desserts
- Sweet potato pudding with vanilla rum sauce
- Strawberry, guava or mango cheesecake with tropical fruit compote
- Death by chocolate with caramel Amaretto cream
- Mango cream trifle with coconut nutmeg cream
- Bread-and-butter pudding with Appleton rum sauce
- Red velvet coconut layer cake with coffee cream
- Strawberry vanilla cake with caramel cream
À La Carte Menu
Menu selections
A curated plated dining menu with soup, salad, a choice of entrée and dessert selections.
Pricing provided upon enquiry. Selections and availability confirmed with the BlueZ team.
Soup
- Cream of pumpkin soup infused with coconut milk, topped with jerk pork wafer
- Bread roll with butter
Salad
- Seasonal market greens with kernel corn, carrots, toasted cashews, crumbled blue cheese, caramelized grapes and citrus-herb red wine vinaigrette
Entrée — choose one
- Chicken piccata with Chardonnay coconut cream, caramelized pearl onions and cherry tomatoes; served with garlic sweet potato and pumpkin mash, sautéed string beans and carrots
- Grilled salmon fillet with roasted pineapple concassé and beetroot Merlot glaze; served with garlic sweet potato and pumpkin mash, sautéed string beans and carrots
- Vegetarian lasagna with marinara sauce, mozzarella and Parmesan
Dessert selections
- Sweet potato pudding with Baileys rum sauce
- Passion fruit cheesecake with flamed strawberry coulis
- Guava mousse with Amaretto cream