ICE PLANT BAR
CATERING AT THE ST. AUGUSTINE DISTILLERY
We would be thrilled to cater your next event, whether you’re planning a casual cocktail party or a formal dinner we will bring our scratch-made, farm to table food and handcrafted cocktails to The St. Augustine Distillery.
$45 Local Spirits Package
The St. Augustine Distillery produces small batch craft spirits including Vodka, Gin, Bourbon and Rum. These spirits are distilled and bottled locally, right next to the Ice Plant! Our cocktails are crafted with house-made syrups and fresh pressed juices and served over specialty ice.
Welcome Punch – House Crafted Punch with St. Augustine Distillery Spirits
Florida Mule – St. Augustine Vodka, Lime, Ginger, Club Soda, Mint
New World Gin and Tonic – St. Augustine New World Gin, House-made Tonic Syrup, Club Soda
Double Cask Old Fashioned – St. Augustine Distillery Double Cask Bourbon, Sugar, Bitters, Orange Peel
Double Cask Manhattan – St. Augustine Distillery Double Cask Bourbon, Vermouth, Bitters
Pot Still Rum Tiki Cocktail – St. Augustine Pot Still Rum, Lime, Pineapple, Maraschino, Cinnamon, Falernum
Wine and Beer Selections
Ice Plant Cola – Cola Nut, Cinnamon, Orange & Lemon Zest
Classic Ginger – Fresh Juiced Ginger, Lime & Sugar
Heads Up Seven Up – Fresh Juiced Lemon, Lime & Sugar
Fresh Brewed Iced Tea – Sweetened or Unsweetened
Fresh Squeezed Lemonade – Fresh Juiced Lemon and Sugar
An Ice Plant Mixologist designs a custom menu and adds the option for high-end spirits and wines.
$55 Per Person
Includes two beverages from our Local Spirits Package and three selections of appetizers.
Passed appetizer options include: Mini Pretzel Bread, Curry Chicken Salad, Devils on Horseback, Hummus & Tapenade, Crab Beignets, Wagyu Burger Slider, Smoked Local Fish Dip,‘Lil Moo Chevre & Roasted Tomato, Pickled Local Shrimp Toast, Steak Tartare, Local Fish Ceviche, Whoopee Pies.
*Appetizers can be made as platters on a buffet table instead of butler passed
$55 Per Person ($65 Per Person With Steak Option)
Host pre-selects three options for each course, served buffet style.
Additional options from our seasonal menu are available.
Choice of Three Options
with Mornay and Hot Mustard
Smoked Fish Dip
with Old Bay Kettle Chips and Pickled Veggies
Local Dairy Cheese Board
with Fruit, Nuts, Dates, GA Honey, Baguette
with Rouille & Chow Chow
Wagyu Beef Tartare
with Truffled Kettle Chips, Pickles, Black Garlic Aioli
FL Fish or Shrimp Ceviche
with Leche de Tigre, Tomato, Avocado
Cedar Key Clams
with Fennel Sausage, Tomato-Saffron Broth, Salsa Verde, Garlic Bread
Lil Gems Salad
with Green Goddess, 7-Minute Egg, Smoked Bacon Lardons
with Farm Stand Tomatoes, Feta, Arugula, Red Wine Vinaigrette
Choice of Three Options
Pan Seared Local Fish
with Wild Rice, Sugar Snap Peas, Heirloom Tomatoes, Lemon-Tarragon Butter
Grilled Bistro Steak
with Potato-leek Purée, Roasted Shitakes, Arugula, Pickled Shallots, Red Wine Jus (Add $10)
Roasted Butternut Squash Lasagna
with Porcini, Ricotta, Spinach, Parmesan, Basil
Roasted Split Game Hens
with Butterbeans, Pancetta, Sweet Peppers, Braised Kale, Salsa Verde
Slow Cooked Duroc Pork Belly
with Baked Yams and Medjool dates, Roasted Peanuts, Umami Salad, Black Garlic Jus
with St. Augustine Fish & Shrimp, Cedar Key Clams, Tomato-Fennel Broth, Rouille
Choice of Two Options
with Chocolate 5-spice Cookies
with House Made Ice Cream
with Maple Whipped Cream
Coffee Service Provided With Dessert
$65 Per Person ($75 with steak option)
For a slightly more formal experience, a plated dinner service is available for parties with up to 30 guests.
$115 Per Person
Ice Plant’s cocktail mastermind Mike Doyle & executive chef Laird Boles collaborate on local seasonal menus custom designed for your event.
Includes passed appetizers and four-course plated tasting menu.
Minimum Weekday Food and Beverage $2000
Minimum Weekend Food and Beverage $2500
Sales tax, 25% Gratuity and 10% Service Charge will be added to your final bill.
A 50% deposit is required to book an event. A full refund is available up to 72 prior to your event. If weather hinders your event, and we are forced to close, a full refund will be given.
Black Out Dates
Fridays and Saturdays from October through January
December 20th through January 3rd