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.

IPB_catering_titles-01

$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 PunchHouse 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 FashionedSt. 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

Mocktails
Ice Plant Cola
Cola Nut, Cinnamon, Orange & Lemon Zest
Classic GingerFresh Juiced Ginger, Lime & Sugar
Heads Up Seven UpFresh Juiced Lemon, Lime & Sugar
Fresh Brewed Iced TeaSweetened or Unsweetened
Fresh Squeezed Lemonade – Fresh Juiced Lemon and Sugar

Custom Package

An Ice Plant Mixologist designs a custom menu and adds the option for high-end spirits and wines.

IPB_catering_titles-02

$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

IPB_catering_titles-03

$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.

1st Course
Choice of Three Options

Soft Pretzels
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
Crab Beignets
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
Panzanella Salad
with Farm Stand Tomatoes, Feta, Arugula, Red Wine Vinaigrette

2nd Course
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
Florida Bouillabaisse
with St. Augustine Fish & Shrimp, Cedar Key Clams, Tomato-Fennel Broth, Rouille

3rd Course
Choice of Two Options

Crème Brûlée
with Chocolate 5-spice Cookies
Seasonal Cobbler
with House Made Ice Cream
Chocolate-Coconut-Pecan Pie
with Maple Whipped Cream

Coffee Service Provided With Dessert

IPB_catering_titles-04

$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.

IPB_catering_titles-05-1

$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.

Catering Fees

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

For more information or to book your event, please contact our Director of Catering, Amy Rupert Secol at: amy@iceplantbar.com or tell us about your event.