도크・포드즈・람・바&그릴・포트・마이어즈・비치

$250 Ceremony site setup & breakdown. $100 Clean up fee if confetti or poppers are utilized. $100 Cake Cutting Charge. $75 Standard white linen fee, add $25 fee for different colors. $100 Butler Style Service (per server). $100 Chef Fee (per chef) for all Action Stations. Family style dining available for an additional $10 per person

Wedding Cakes and Desserts may be brought in from the vendor of your choice. Linens provided are white, unless otherwise specified in advance. Entertainment can be brought in at your convenience. We do provide a list of vendors upon request. $3,500 food and beverage min before tax and gratuity. Venue will be available for decoration on day of event from 9am - 11am

w/ shredded cheddar cheese

Blackened w/ tropical salsa

Lime, Coconut or Crab Stuffed

Spaghetti and Penne

Marinara and Alfredo

Mushrooms, tomatoes, onions, spinach, bell peppers

Chicken

Crushed red pepper, parmesan cheese, and chopped garlic

Spaghetti and Penne

Marinara, Alfredo, & Pesto

Mushrooms, tomatoes, onions, spinach, bell peppers

Chicken and Italian Sausage

Crushed red pepper, parmesan cheese, and chopped garlic

Spaghetti and Penne

Marinara, Alfredo, & Pesto

Mushrooms, tomatoes, onions, spinach, bell peppers

Chicken, Shrimp, & Italian Sausage

Crushed red pepper, parmesan cheese, and chopped garlic

An assortment of our house made brownies with a variety of toppings. Toppings include chocolate rum sauce, caramel sauce, raspberry sauce as well as turtle style

Homemade spiked carrot cake made with a hint of Goslings Black Seal Rum. Topped with cream cheese frosting and a sprinkle of candied carrot shreds and walnuts

Our famous key lime pie has a delicious shortbread cookie crumb crust and is topped with fresh whip cream and a wild berry coulis

Includes all domestic bottles, and house wines

Includes all domestic bottles, house wines, and well liquors. Includes specialty cocktails as well

Includes all bottled beer, upgraded wines, and call liquors. Includes special cocktails

All events are subject to a $75 linen fee

All guests consuming alcoholic beverages must be at least 21. Failure to provide proper identification will result in refusal of service. There is to be no outside alcohol brought to the private venue. Shots are not included in any bar package, nor are they available for purchase. Guests that appear overly imbibed will be refused service

Menu selections are to be made no later than 2 weeks prior to the event. Final Guest count to be finalize 1 week prior. One week prior to the event no further changes or modifications can be made. All food and drink is to be provided by Doc Ford's and consumed on the premises

Decorations of any kind are the responsibility of the guest. There is to be no use of nails, tacks, or other items when hanging décor. Any damages done to the walls, fixtures, and or other components of the venue will be billed. All items must be brought in and taken out the day of the event; there is no overnight storage

With homemade roma tomato sauce, roasted garlic, shrimp, tomato, mozzarella cheese and basil

Fresh mozzarella, local vine ripe tomatoes, roasted garlic, fresh basil, aged balsamic and extra virgin olive oil

Crispy flatbread baked with homemade roma tomato sauce, roasted garlic olive oil, topped with spinach, artichokes, and mozzarella cheese

Lightly breaded, hand cut tender calamari served with our house-made cocktail sauce

Pan-fried jumbo lump beach-style, served with *jicama coleslaw and finished with a superb Key lime butter sauce. (*hi-ca-ma – the "water chestnut" of South America)

Cuban black beans topped with cheddar and Monterey Jack cheeses, diced tomatoes, and jalapeños. Served with corn tortilla chips

Served rare atop chilled rice noodles that have been tossed with crispy Asian veggies, fresh herbs and a Thai peanut vinaigrette. We top it off with a sweet soy drizzle and wasabi coulis

Ten wings crispy-fried and tossed with your choice of mild, medium, hot, blind pass, sweet chili, or teriyaki sauce. Served with celery and Doc's buttermilk bleu cheese dressing

Fried golden brown, served with Doc's tartar sauce

Steamed in a broth of roasted garlic, shallots, Roma tomatoes, fresh basil, white zinfandel and a hint of cream and butter

Lightly fried, served with buttermilk ranch and honey mustard dressing (also available Buffalo style)

Crispy breaded shrimp with spicy twist, with choice of mild, medium or hot sauce. Also available as sweet chili or teriyaki

Corn tortillas topped with jerk chicken, Cuban black beans, melted Monterey Jack cheese, cabbage, tomato, and cilantro salad

Baked french bread topped with cheddar, Monterey Jack, bleu cheese crumbles, and diced tomatoes. A Doc ford's Original!

Fresh cut romaine tossed in our creamy caesar dressing, house made croutons and shredded pecorino cheese

Blackened chicken, hard-boiled eggs, avocado, and bacon served over chopped romaine lettuce tossed in zesty chipotle ranch dressing with Jack and cheddar cheeses, roasted corn, and Roma tomatoes with seasoned tortillas

Chimichurri-marinated steak, asparagus, and red onions, over mixed greens tossed in chimichurri vinaigrette and topped with avocado and bleu cheese crumbles

Chef combines fresh jumbo grilled shrimp with quinoa (Keen-Wah, a grain cultivated in Peru and Chile) and garden fresh vegetables, marinated in white balsamic passion fruit vinaigrette and served atop a bed of mixed greens with a mango avocado salsa

Fresh baby greens, grape tomatoes, carrots, cucumber, homemade croutons, and your choice of dressing

One large wedge of local iceberg lettuce, red onions, carrot threads, chopped bacon, diced tomatoes, and homemade croutons with Doc's buttermilk bleu cheese dressing

Lightly battered calamari tossed with mixed Everglades greens, cucumbers, tomatoes, a sweet and sour vinaigrette dressing and topped with crispy wontons

Bleu cheese crumbles, spiced pecans, grape tomatoes, Granny Smith apples tossed with caramelized onion and smoked bacon dressing

Crisp romaine lettuce tossed in avocado feta vinaigrette and topped with Jack and cheddar cheeses, Cuban black bean salsa, grilled chicken and tomato pico de gallo, surrounded by corn tortilla chips

Locally grown vine ripened tomatoes, fresh mozzarella and baby arugula tossed in a lemon vinaigrette then topped with aged balsamic, fresh basil and parmesan cheese

We combined fresh baby greens, grape tomatoes, fresh mozzarella, mandarin oranges, sundried cherries, spiced pecans, and homemade crispy onions tossed in our very own secret balsamic vinaigrette dressing

Fresh conch, tomatoes, fresh herbs, and bacon in a spicy, chunky tomato broth

A rich, creamy chowder chock full of sea clams, sweet onions, and diced potatoes

Freshly shucked oysters marinated with our signature Yucatan Sauce and baked with a creamy Manchego cheese topping

Steamed Peel-N-Eat shrimp dressed in real butter, Old Bay spices and juice from fresh key limes

Our Signature Dish! Tomlinson traveled to the Bay of Ascension, Quintana Roo, Mexico to fish for bonefish and came back with this great recipe. Steamed peel-and-eat shrimp in a dressing of real butter, garlic, mild Colombian chilies, fresh cilantro, and Key lime juice

You'll love these shrimp steamed in Amazon spices then chilled and served with house made cocktail sauce and lemon

Fresh shrimp in our Florida citrus marinade, tossed with fresh lime juice, cucumber, cilantro, jalapeños, onions, and tomatoes

Fresh Gulf oysters, shucked to order and served chilled with fresh lemon and cocktail sauce or steamed with white wine, garlic, and butter

Slow roasted barbecued pork in our one-of-a-kind BBQ sauce, secret spices from the Panamaniacs, topped with house slaw, served on a freshly baked roll

Freshly grilled white fish with shredded cabbage and a papaya pico de gallo in a flour tortilla. Served with black beans and rice

Chicken breast prepared to your liking – grilled, blackened, fried or buffalo, served on a fresh baked roll with lettuce, tomato, onion and pickle

Shaved ribeye, caramelized onions, peppers and mushrooms smothered in Swiss cheese, and folded into a baguette

Prime hand pattied ground beef grilled to your desire, with lettuce, tomato, onion on a freshly baked roll

Diced Maine lobster blended with mayo, green onion, celery lemon juice. Piled high on a New England style split top roll. You will think you're in Maine!

Succulent steamed shrimp, shredded lettuce and tomatoes tossed in our one-of-a-kind Yucatan sauce made from cilantro, garlic, butter, lime juice, and Columbian chilis, served in warm flour tortilla

Fresh grouper grilled, blackened, or fried. Served with Doc's tartar sauce on a freshly baked roll

Traditional style with ham, slow roasted pork, Swiss cheese, mustard and pickles on a crispy Cuban roll

Seared, baked and served on a fresh baked roll, topped with house slaw and spicy remoulade. Voted Best Fish Sandwich!

Hand cut Redfish marinated with achiote spice and fresh herbs, then char grilled and served with black beans and yellow rice topped with plantains and homemade pico de gallo

A Paradise delight, toasted macadamia nut crusted grouper served atop an exotic mix of quinoa, jasmine rice, arugula, red peppers and yellow squash then complimented with a "Toasted Rum" coconut sauce

A full rack of Danish baby back ribs basted with our one-of-a-kind BBQ sauce, served with roasted garlic smashed potatoes or French fries and our house slaw

Jumbo shrimp crispy fried with French fries and house cole slaw

With roasted garlic and Parmesan smashed potatoes, caramelized mushrooms, asparagus and a roasted bleu cheese tomato, surrounded by a caramelized red onion demi sauce

Jumbo scallops, shrimp, mussels and tender fish medallions, with chorizo sausage, peas, saffron rice, and tomatoes

Fresh Gulf shrimp dusted with masa (Mexican corn flour), pan seared and served with jalapeño cheese grits, julienne veggies and green beans accented with a homemade tomatillo sauce

Slow roasted chicken served over a potato hash with onions, mildest Amazon peppers and Panama-style chorizo sausage. Braced with steamed French green beans, fresh chimichurri verde, topped with roasted corn, *jicama, tomato, and bean relish (*hi-ca-ma – the water chestnut of South America)

Sautéed deep water "lobster shrimp", penne pasta, Roma tomatoes, fresh basil, garlic and avocados tossed with a citrus cream sauce and shredded Parmesan cheese

Grouper pan-seared and served on a bed of brown rice, julienne vegetables, wilted spinach and mushrooms, drizzled with a honey papaya rum drizzle

Freshly cut salmon filet topped with a mango chipotle glaze, served with au gratin potatoes, wilted spinach and caramelized mushrooms

Snapper wrapped in a banana leaf lined with masa harina, ancho chili purée and freshly squeezed lime juice. Steamed, paired with fresh vegetables, black beans and rice, with a dynamite lime cilantro roasted pepper pesto

One of our signature dishes. Hand-cut mahi-mahi seared in sweet soy sauce, placed on a jasmine rice stir fry with a tropical vinaigrette

Choice of Cheese or Chicken

$250 Ceremony site setup breakdown. $100 Clean up fee if confetti or poppers are utilized. $100 Cake Cutting Charge. $75 Standard white linen fee, add $25 fee for different colors. $100 Butler Style Service (per server). $100 Chef Fee (per chef) for all Action Stations. Family style dining available for an additional $10 per person

Wedding Cakes and Desserts may be brought in from the vendor of your choice. Linens provided are white, unless otherwise specified in advance. Entertainment can be brought in at your convenience. We do provide a list of vendors upon request. $3,500 food and beverage min before tax and gratuity. Venue will be available for decoration on day of event from 9am - 11am

w/ shredded cheddar cheese

Blackened w/ tropical salsa

Lime, Coconut or Crab Stuffed

Spaghetti and Penne

Marinara and Alfredo

Mushrooms, tomatoes, onions, spinach, bell peppers

Chicken

Crushed red pepper, parmesan cheese, and chopped garlic

Spaghetti and Penne

Marinara, Alfredo, Pesto

Mushrooms, tomatoes, onions, spinach, bell peppers

Chicken and Italian Sausage

Crushed red pepper, parmesan cheese, and chopped garlic

Spaghetti and Penne

Marinara, Alfredo, Pesto

Mushrooms, tomatoes, onions, spinach, bell peppers

Chicken, Shrimp, Italian Sausage

Crushed red pepper, parmesan cheese, and chopped garlic

An assortment of our house made brownies with a variety of toppings. Toppings include chocolate rum sauce, caramel sauce, raspberry sauce as well as turtle style

Homemade spiked carrot cake made with a hint of Goslings Black Seal Rum. Topped with cream cheese frosting and a sprinkle of candied carrot shreds and walnuts

Our famous key lime pie has a delicious shortbread cookie crumb crust and is topped with fresh whip cream and a wild berry coulis

Includes all domestic bottles, and house wines

Includes all domestic bottles, house wines, and well liquors. Includes specialty cocktails as well

Includes all bottled beer, upgraded wines, and call liquors. Includes special cocktails

All events are subject to a $75 linen fee

All guests consuming alcoholic beverages must be at least 21. Failure to provide proper identification will result in refusal of service. There is to be no outside alcohol brought to the private venue. Shots are not included in any bar package, nor are they available for purchase. Guests that appear overly imbibed will be refused service

Menu selections are to be made no later than 2 weeks prior to the event. Final Guest count to be finalize 1 week prior. One week prior to the event no further changes or modifications can be made. All food and drink is to be provided by Doc Ford's and consumed on the premises

Decorations of any kind are the responsibility of the guest. There is to be no use of nails, tacks, or other items when hanging décor. Any damages done to the walls, fixtures, and or other components of the venue will be billed. All items must be brought in and taken out the day of the event; there is no overnight storage

With homemade roma tomato sauce, roasted garlic, shrimp, tomato, mozzarella cheese and basil

Fresh mozzarella, local vine ripe tomatoes, roasted garlic, fresh basil, aged balsamic and extra virgin olive oil

Crispy flatbread baked with homemade roma tomato sauce, roasted garlic olive oil, topped with spinach, artichokes, and mozzarella cheese

Lightly breaded, hand cut tender calamari served with our house-made cocktail sauce

Pan-fried jumbo lump beach-style, served with *jicama coleslaw and finished with a superb Key lime butter sauce. (*hi-ca-ma – the "water chestnut" of South America)

Cuban black beans topped with cheddar and Monterey Jack cheeses, diced tomatoes, and jalapeños. Served with corn tortilla chips

Served rare atop chilled rice noodles that have been tossed with crispy Asian veggies, fresh herbs and a Thai peanut vinaigrette. We top it off with a sweet soy drizzle and wasabi coulis

Ten wings crispy-fried and tossed with your choice of mild, medium, hot, blind pass, sweet chili, or teriyaki sauce. Served with celery and Doc's buttermilk bleu cheese dressing

Fried golden brown, served with Doc's tartar sauce

Steamed in a broth of roasted garlic, shallots, Roma tomatoes, fresh basil, white zinfandel and a hint of cream and butter

Lightly fried, served with buttermilk ranch and honey mustard dressing (also available Buffalo style)

Crispy breaded shrimp with spicy twist, with choice of mild, medium or hot sauce. Also available as sweet chili or teriyaki

Corn tortillas topped with jerk chicken, Cuban black beans, melted Monterey Jack cheese, cabbage, tomato, and cilantro salad

Baked french bread topped with cheddar, Monterey Jack, bleu cheese crumbles, and diced tomatoes. A Doc ford's Original!

Fresh cut romaine tossed in our creamy caesar dressing, house made croutons and shredded pecorino cheese

Blackened chicken, hard-boiled eggs, avocado, and bacon served over chopped romaine lettuce tossed in zesty chipotle ranch dressing with Jack and cheddar cheeses, roasted corn, and Roma tomatoes with seasoned tortillas

Chimichurri-marinated steak, asparagus, and red onions, over mixed greens tossed in chimichurri vinaigrette and topped with avocado and bleu cheese crumbles

Chef combines fresh jumbo grilled shrimp with quinoa (Keen-Wah, a grain cultivated in Peru and Chile) and garden fresh vegetables, marinated in white balsamic passion fruit vinaigrette and served atop a bed of mixed greens with a mango avocado salsa

Fresh baby greens, grape tomatoes, carrots, cucumber, homemade croutons, and your choice of dressing

One large wedge of local iceberg lettuce, red onions, carrot threads, chopped bacon, diced tomatoes, and homemade croutons with Doc's buttermilk bleu cheese dressing

Lightly battered calamari tossed with mixed Everglades greens, cucumbers, tomatoes, a sweet and sour vinaigrette dressing and topped with crispy wontons

Bleu cheese crumbles, spiced pecans, grape tomatoes, Granny Smith apples tossed with caramelized onion and smoked bacon dressing

Crisp romaine lettuce tossed in avocado feta vinaigrette and topped with Jack and cheddar cheeses, Cuban black bean salsa, grilled chicken and tomato pico de gallo, surrounded by corn tortilla chips

Locally grown vine ripened tomatoes, fresh mozzarella and baby arugula tossed in a lemon vinaigrette then topped with aged balsamic, fresh basil and parmesan cheese

We combined fresh baby greens, grape tomatoes, fresh mozzarella, mandarin oranges, sundried cherries, spiced pecans, and homemade crispy onions tossed in our very own secret balsamic vinaigrette dressing

Fresh conch, tomatoes, fresh herbs, and bacon in a spicy, chunky tomato broth

A rich, creamy chowder chock full of sea clams, sweet onions, and diced potatoes

Freshly shucked oysters marinated with our signature Yucatan Sauce and baked with a creamy Manchego cheese topping

Steamed Peel-N-Eat shrimp dressed in real butter, Old Bay spices and juice from fresh key limes

Our Signature Dish! Tomlinson traveled to the Bay of Ascension, Quintana Roo, Mexico to fish for bonefish and came back with this great recipe. Steamed peel-and-eat shrimp in a dressing of real butter, garlic, mild Colombian chilies, fresh cilantro, and Key lime juice

You'll love these shrimp steamed in Amazon spices then chilled and served with house made cocktail sauce and lemon

Fresh shrimp in our Florida citrus marinade, tossed with fresh lime juice, cucumber, cilantro, jalapeños, onions, and tomatoes

Fresh Gulf oysters, shucked to order and served chilled with fresh lemon and cocktail sauce or steamed with white wine, garlic, and butter

Slow roasted barbecued pork in our one-of-a-kind BBQ sauce, secret spices from the Panamaniacs, topped with house slaw, served on a freshly baked roll

Freshly grilled white fish with shredded cabbage and a papaya pico de gallo in a flour tortilla. Served with black beans and rice

Chicken breast prepared to your liking – grilled, blackened, fried or buffalo, served on a fresh baked roll with lettuce, tomato, onion and pickle

Shaved ribeye, caramelized onions, peppers and mushrooms smothered in Swiss cheese, and folded into a baguette

Prime hand pattied ground beef grilled to your desire, with lettuce, tomato, onion on a freshly baked roll

Diced Maine lobster blended with mayo, green onion, celery & lemon juice. Piled high on a New England style split top roll. You will think you're in Maine!

Succulent steamed shrimp, shredded lettuce and tomatoes tossed in our one-of-a-kind Yucatan sauce made from cilantro, garlic, butter, lime juice, and Columbian chilis, served in warm flour tortilla

Fresh grouper grilled, blackened, or fried. Served with Doc's tartar sauce on a freshly baked roll

Traditional style with ham, slow roasted pork, Swiss cheese, mustard and pickles on a crispy Cuban roll

Seared, baked and served on a fresh baked roll, topped with house slaw and spicy remoulade. Voted Best Fish Sandwich!

Hand cut Redfish marinated with achiote spice and fresh herbs, then char grilled and served with black beans and yellow rice topped with plantains and homemade pico de gallo

A Paradise delight, toasted macadamia nut crusted grouper served atop an exotic mix of quinoa, jasmine rice, arugula, red peppers and yellow squash then complimented with a "Toasted Rum" coconut sauce

A full rack of Danish baby back ribs basted with our one-of-a-kind BBQ sauce, served with roasted garlic smashed potatoes or French fries and our house slaw

Jumbo shrimp crispy fried with French fries and house cole slaw

With roasted garlic and Parmesan smashed potatoes, caramelized mushrooms, asparagus and a roasted bleu cheese tomato, surrounded by a caramelized red onion demi sauce

Jumbo scallops, shrimp, mussels and tender fish medallions, with chorizo sausage, peas, saffron rice, and tomatoes

Fresh Gulf shrimp dusted with masa (Mexican corn flour), pan seared and served with jalapeño cheese grits, julienne veggies and green beans accented with a homemade tomatillo sauce

Slow roasted chicken served over a potato hash with onions, mildest Amazon peppers and Panama-style chorizo sausage. Braced with steamed French green beans, fresh chimichurri verde, topped with roasted corn, *jicama, tomato, and bean relish (*hi-ca-ma – the water chestnut of South America)

Sautéed deep water "lobster shrimp", penne pasta, Roma tomatoes, fresh basil, garlic and avocados tossed with a citrus cream sauce and shredded Parmesan cheese

Grouper pan-seared and served on a bed of brown rice, julienne vegetables, wilted spinach and mushrooms, drizzled with a honey papaya rum drizzle

Freshly cut salmon filet topped with a mango chipotle glaze, served with au gratin potatoes, wilted spinach and caramelized mushrooms

Snapper wrapped in a banana leaf lined with masa harina, ancho chili purée and freshly squeezed lime juice. Steamed, paired with fresh vegetables, black beans and rice, with a dynamite lime cilantro roasted pepper pesto

One of our signature dishes. Hand-cut mahi-mahi seared in sweet soy sauce, placed on a jasmine rice stir fry with a tropical vinaigrette

Choice of Cheese or Chicken

$250 Ceremony site setup & breakdown. $100 Clean up fee if confetti or poppers are utilized. $100 Cake Cutting Charge. $75 Standard white linen fee, add $25 fee for different colors. $100 Butler Style Service (per server). $100 Chef Fee (per chef) for all Action Stations. Family style dining available for an additional $10 per person

Wedding Cakes and Desserts may be brought in from the vendor of your choice. Linens provided are white, unless otherwise specified in advance. Entertainment can be brought in at your convenience. We do provide a list of vendors upon request. $3,500 food and beverage min before tax and gratuity. Venue will be available for decoration on day of event from 9am - 11am

w/ shredded cheddar cheese

Blackened w/ tropical salsa

Lime, Coconut or Crab Stuffed

Spaghetti and Penne

Marinara and Alfredo

Mushrooms, tomatoes, onions, spinach, bell peppers

Chicken

Crushed red pepper, parmesan cheese, and chopped garlic

Spaghetti and Penne

Marinara, Alfredo, & Pesto

Mushrooms, tomatoes, onions, spinach, bell peppers

Chicken and Italian Sausage

Crushed red pepper, parmesan cheese, and chopped garlic

Spaghetti and Penne

Marinara, Alfredo, & Pesto

Mushrooms, tomatoes, onions, spinach, bell peppers

Chicken, Shrimp, & Italian Sausage

Crushed red pepper, parmesan cheese, and chopped garlic

An assortment of our house made brownies with a variety of toppings. Toppings include chocolate rum sauce, caramel sauce, raspberry sauce as well as turtle style

Homemade spiked carrot cake made with a hint of Goslings Black Seal Rum. Topped with cream cheese frosting and a sprinkle of candied carrot shreds and walnuts

Our famous key lime pie has a delicious shortbread cookie crumb crust and is topped with fresh whip cream and a wild berry coulis

Includes all domestic bottles, and house wines

Includes all domestic bottles, house wines, and well liquors. Includes specialty cocktails as well

Includes all bottled beer, upgraded wines, and call liquors. Includes special cocktails

All events are subject to a $75 linen fee

All guests consuming alcoholic beverages must be at least 21. Failure to provide proper identification will result in refusal of service. There is to be no outside alcohol brought to the private venue. Shots are not included in any bar package, nor are they available for purchase. Guests that appear overly imbibed will be refused service

Menu selections are to be made no later than 2 weeks prior to the event. Final Guest count to be finalize 1 week prior. One week prior to the event no further changes or modifications can be made. All food and drink is to be provided by Doc Ford's and consumed on the premises

Decorations of any kind are the responsibility of the guest. There is to be no use of nails, tacks, or other items when hanging décor. Any damages done to the walls, fixtures, and or other components of the venue will be billed. All items must be brought in and taken out the day of the event; there is no overnight storage