We Offer Many Choices
The Silver Palm has a number of popular, pre-arranged menus to choose from -- but don't feel pressured to use our menus. You can mix and match selections from the lists below to create your own unique menu. If you don't see something you want on our lists, please contact our staff and we will make every effort to accommodate you. We are not satisfied until you are satisfied with your final menu selections. Printable PDF menus are provided for your convenience. Simply click the link at the bottom of the list.
Entrees
Pineapple Teriyaki Glazed Chicken Breast
Grilled Chicken with A Wild Mushroom Cream Sauce
Seared Marinated Chicken Breast with Fresh Herbs
Seared Tarragon Chicken Breast with A Light Cream Sauce
Grilled Beef Tornados with Red Wine Demi Reduction
Seared Pork Tenderloin Carving Station
Grilled Salmon with A Dill Cream Sauce
Seared Mahi-Mahi Served with A Citrus Burre Blanc
Seared Pork Tenderloin with A red Wine Cranberry Reduction
Baked Glazed Ham Carving Station
Teriyaki Glazed Seared Salmon Steaks
Prime Rib Carving Station
Beef Tenderloin Carving Station
Sauteed Shrimp Over Stone Ground Grits
Sesame And Black Pepper Encrusted Seared Ahi Tuna
Lemon Pepper Pork Tenderloin
Shrimp or Chicken Stir-Fry
Beef Tenderloin Tip Stroganoff
Filet of Sole with Shrimp and Artichokes
Broiled Flounder With Sesame Seeds and Chives
Grilled Halibut with A Smoked Tomato Cream Sauce
Grilled Atlantic Swordfish with A Fresh Fruit Salsa
Mediterranean Portabella Mushroom Pasta
Click Here to Download Printable Entree List
Additional Entrees
Seared Lamb Chops with Fresh Mint Sauce
Crab Stuffed Prawns with a Zesty Lemon Butter Sauce
Blackened Or Seared Bay Scallops with a Lemon Burre Blanc
Crab Cakes with a Herb Tar-Tar
Potato and Herb Crusted Salmon Steaks
Beef Wellington with Wild Mushroom Cream Sauce
Click Here to Download Printable Additional Entree List
Vegetables
Mixed Vegetable Medley
Roasted Corn and Mixed Vegetables
Sauteed Asparagus
Stewed Squash and Tomatoes
Green Beans with Toasted Almonds
Stir-Fry Vegetables
Steamed Broccoli
Broccoli Casserole
Squash Casserole
Rosemary Creamed Corn with Applewood Smoked Bacon
Snap Peas with Bacon and Shallots
Sauteed Asparagus with Roasted Red Peppers
Slow Cooked Black-Eyed Peas Cooked with Ham Hocks
Stewed Tomato Creole
Vegetable Ratatouille
Braised Cabbage
Creamed Spinach and Garlic
Green Bean Casserole
Buttered Peas
Ginger Glazed Carrots
Buttered Beets
Click Here to Download Printable Vegetables List
Starches
Roasted Garlic Mashed Potatoes
Mashed New Potatoes
Oven Roasted New Potatoes
Twice Baked Mashed Potatoes
Rice Pilaf
Wild Rice Pilaf
Brown Rice with Pecans and Onions
Barley Risotto
Wild Mushroom and Boursin Risotto
Mashed Sweet Potatoes with Bourbon Candied Pecans
Twice Baked Potatoes
Candied Yams with Pecans
Horseradish Cream Whipped Potatoes
Red Beans and Rice
Gorgonzola Potato Cakes
Artichoke and Spinach Stuffed Potatoes
Scalloped Potatoes
Click Here to Download Printable Starches List
Choose Hot or Cold Hors d'oeuvres and Finger Foods
Select from hot or cold Hors d'oeuvres and Finger Foods. Please note items marked with an asterisk are premium items and additional costs will apply.
Hot Hors d'oeuvres
These items are served in chafing dishes.
Teriyaki Glazed Meatballs
Honey BBQ Glazed Meatballs
Petite Chicken Eggrolls
Spicy Shrimp And Sausage Kebabs
Petite Assorted Quiches
Crab Stuffed Mushroom Caps
Petite Franks in A Croissant
Smokies in Barbecue Sauce
Chicken Fingers With Honey Mustard
Teriyaki Glazed Chicken Satay
Bacon Wrapped Chicken Satay *
Spanakopita (Spinach & Feta in Filo)
Crab Cakes With Herb Tartar*
Crab Cakes With A Fresh Fruit Salsa*
Roasted New Potatoes With Sour Cream Stuffing *
Grilled Beef Satay
Spicy Chicken Quesadillas With Toppings
Black Bean And Shrimp Quesadillas
Vegetarian Quesadillas
Stuffed Bell Peppers
Shrimp and Grits
Cheese Straws With Ranch Sauce
Ranch-Flavored Chicken Drummettes
Assorted Flavored Chicken Wings (Hot, Ranch, Honey Mustard, Teriyaki, Cajun, etc.)
Steamed Mussels in A Garlic Cream
Bacon Wrapped Scallops
Mozzarella Cheese Sticks
Roasted Red Peppers And Feta Stuffed Zucchini Cups
Petite Pizzas on Focaccia Bread
Oysters Rockefeller*
Petite Chicken Cordon Bleu
Click Here to Download Printable Hot Hors d' oeuvres List
Cold Items
Herb Crusted Cherry Tomatoes
Fresh Vegetables and Dip
Fresh Vegetable Wraps with BoursinCheese Spread
Chicken Salad in Filo Cups
Chicken Salad on Petite Croissants
Shrimp Salad on Petite Croissants
Smoked Chicken and Mozzarella Wraps
Cucumbers and Salmon Mousse
Smoked Salmon Tray with Traditional Garnishes
Petite Pimento Cheese Sandwiches
Warm Ham and Cheese Biscuits
Spicy Shrimp and Corn Salsa in Petite Filo Cups
Skewered Tortellini with Sauce
Shrimp Cocktail*
Spicy Peel and Eat Shrimp*
Roast Beef, Horseradish Cream Sauce and Swiss on Toast Points
Ham and Smoked Provolone Rolls
Seared Sesame Ahi Tuna on Toast Points with Wasabi Oil
Cajun Crab Stuffed Petite Bell Peppers
Petite Grilled Portobelo Sandwiches
Oysters on The Half Shell*
Pimento Cheese on Toast Points
Cucumbers and Shrimp with Boursin
Stuffed Marinated Olives
Assorted Antipasto Tray
Bruschetta Served with Toast Points
Baked Brie in Cruet with Crackers
Crab Stuffed Cucumbers
Seven Layer Mexican Dip
Chicken and Feta Filled Filo
Balsamic Tomato Salsa inCucumbers
Cajun Crab Dip with Crackers
Pineapple Cream Cheese Ball with Assorted Crackers
Petite Ham and Turkey Sandwiches
Click Here to Download Printable Cold Hors d'oeuvres List
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness