• Sun Dream can accommodate 149 guests
• Can seat up to 75 guests for formal sit-down dinners
• For buffet dinners 70 can be seated
• Can provided buffet service for up to 149 guests
• Offers wedding packages and corporate packages
• Large brides room on the lower level
• Children’s special menus
• Wooden dance floor on second level with small lounge area
• Two bar areas
• Small piano lounge area off the dining salon on lower level
• Two outside aft deck areas
• Covered and open top deck area with cocktail seating and tables

Standard Menu

Appetizer Display: Choose One

Fresh Fruit & Cheese Display; Imported and domestic cheeses
displayed on a mirror with fresh cut fruit and served with assorted
crackers, flatbreads and breadsticks

Crudites Display; An assortment of fresh crunchy vegetables artistically displayed with our Chef’s assortment of dips

Baked Brie en Brioche; Brie wrapped in phyllo dough with raspberries and walnuts

Butler PASSED HORS d’Oeuvres; Choose One

Assorted Stuffed Mushrooms; Prepared with spinach, sausage and crabmeat

Vegetable Spring Rolls; Served with sweet and sour sauce

Eggplant Parmigiana Puffs; Wrapped in puff pastry

Mini Philly Cheese Steaks; On French baguette with sautéed onions, peppers, and topped with provolone cheese

Mini Brie With Raspberry Coulis; Wrapped in puff pastry

Franks In a Blanket; Sliced beef franks wrapped in puff pastry and served with Grey Poupon mustard

Assorted Miniature Quiche; Flaky pastry filled with bacon and swiss cheese, broccoli, spinach and seafood

DINNER BUFFET

Caesar or Garden Salad

CARVING STATION; Choose One

Carolina Herb Crusted Roast Breast of Turkey with Fresh Cranberry Relish

Slow-Roasted Prime Rib of Beef Served with Au Jus and Horseradish Sauce

ADDITIONAL ENTREE; Choose One

Portobello Chicken; Sauteed breast of chicken topped with grilled portobello sauce

Parmesan Crusted Lemon Chicken ; Breast of chicken marinated in fresh lemon juice with a parmesan cheese crust

Rosemary and Herb Crusted Roast Loin of Pork with Wild Mushroom Sauce

Farfalle Pomodoro; Bowties with diced tomatoes, fresh basil, garlic, and black olives

Penne A La Vodka; Prepared in a pink vodka cream sauce with onions and smoked ham

Tortellini Primavera; With oil and garlic, white wine and fresh julienne vegetables

Potato or Rice; Choose One

Oven Roasted Rosemary Red Potatoes

Garlic Smashed Potatoes

Twice Baked Potatoes

Rice Pilaf

Vegetable; Choose One

Asparagus and Baby Carrots; Seasoned with butter

Green Beans Amandine; Garnished with almonds

Braised Carrots in Sherry Butter

Broccoli Florettes with Pine Nuts and Garlic

Freshly Baked Rolls and Bread

STERLING MENU

APPETIZER DISPLAY; Choose One

Fresh Fruit and Cheese Display – Imported and domestic cheeses
displayed on a mirror with fresh cut fruit and served with assorted
crackers, flatbreads and breadsticks

Crudites Display; An assortment of fresh crunchy vegetables artistically displayed with our chef’s assortment of dips

Baked Brie en Brioche; Brie wrapped in phyllo dough with raspberries and walnuts

Sun Dream Alforno Florentine; Fresh spinach and artichoke hearts
baked with imported parmesan served in a pumpernickel bread with Tuscan
garlic crostini

BUTLER PASSED HORS D’OEUVRES (choose 1 from A)

Section A

• Classic Assortment
• Spanikopita; Spinach and Cheese
• Beef and Mushroom
• Saffron Lobster Strudel
• Crabmeat Turnover

• Deluxe Assortment
• Miniature Franks in a Blanket
• Ginger Chicken Meatballs Wrapped in Bacon
• Miniature Vegetarian Egg Rolls
• Miniature Quesadilla

• Vegetarian Assortment
• Miniature Egg Rolls
• Miniature Eggplant Parmesan
• Broccoli and Cheese Calzone
• Cheddar Cheese Puff

Choose Two Additional Hors d’ Oeuvres from Section B below 

Sesame Crusted Chicken Tenders; Chicken fillets hand-dipped in an Asian batter and coated with sesame seeds

Conch Fritters; Crunchy conch meat blended in a lightly spiced batter, then deep-fried

Miniature Beef Wellington; Tender slices of beef with a mushroom duxelle wrapped in puff pastry

Chicken and Beef Satay; Tender slices of beef and chicken seared and served with teriyaki sauce

Salmon and Asparagus in Phyllo Cup with Caviar

DINNER BUFFET

CAESAR SALAD OR GARDEN SALAD

CARVING STATION; Choose One

Carolina Herb Crusted Roast Breast of Turkey with Fresh Cranberry Relish

Slow Roasted Prime Rib of Beef with Au Jus and Horseradish Sauce

ADDITIONAL ENTREES; Choose Two

Parmesan Crusted Lemon Chicken; Breast of chicken marinated in fresh lemon juice with parmesan cheese crust

Rosemary and Herb Crusted Roast Loin of Pork with Wild Mushroom Sauce

Portobello Chicken; Sauteed breast of chicken topped with grilled portobello sauce

Salmon; Teriyaki glazed with scallions

Stuffed Flounder with Spinach, Pine Nuts and Sundried Tomatoes

Grouper; Pan seared with a caper, lemon and white wine sauce

PASTA, POTATO OR RICE – Choose One

Rigatoni a La Vodka; Pasta in a pink vodka sauce with onions and smoked ham

Cavatelli with Broccoli

Oven Roasted Rosemary Red Potatoes

Lyonnaise Potatoes; Sliced potatoes with onions

Rice Pilaf

Rice and Black or Red Beans

VEGETABLE – Choose One

Asparagus and Baby Carrots; Seasoned with butter

Green Beans Amandine; Garnished with Almonds

Braised Carrots in Sherry Butter

Broccoli Florettes with Pine Nuts and Garlic

FRESHLY BAKED BREAD AND ROLLS

DESSERT

Chocolate Mousse; Served in a chocolate cup with fresh strawberries

Key Lime Tarts

GOLD MENU

APPETIZER DISPLAYS; Choose Two

Fresh Fruit & Cheese Display; Imported and domestic cheeses
displayed on a mirror with fresh cut fruit and served with assorted
crackers, flatbreads and breadsticks

California Rolls; Served in a sushi boat with wasabi and assorted dipping sauces

Poached Salmon Display; Served with chopped onions, capers, and cucumber sauce

Scotch Salmon Display; Smoked scotch salmon with onions, dill, capers, and cusabi sauce

Sun Dream Alforno Florentine; Fresh spinach and artichoke hearts
baked with imported Parmesan served in a pumpernickel bread with Tuscan
garlic crostini

BUTLER PASSED HORS D’OEUVRES – Choose Four

Jumbo Lump Crab-cakes; Served with aioli sauce

Coconut Shrimp; With mango chutney dipping sauce

Sesame Crusted Chicken Tenders-Chicken fillets hand dipped in an Asian batter and coated with sesame seeds

Conch Fritters; Crunchy conch meat blended in a lightly spiced batter, then deep-fried

Mini Beef Wellington; Tenderloin of beef with a mushroom duxelle wrapped in puff pastry

Chicken and Beef Satay; Tender slices of beef and chicken seared and served with teriyaki sauce

Salmon and Asparagus in Phyllo Cup Topped with Caviar

DINNER BUFFET

CAESAR OR GARDEN SALAD

CHEF’S STATION – Choose One

Chateaubriand; Tenderloin of beef sliced and served with Bearnaise sauce

Asian Stir Fry Station; With sushi noodles and chicken and beef
strips, onions, peppers, bok choy, bean sprouts, water chestnuts and
ginger

ADDITIONAL ENTREES; Choose Two

French Cut Breast of Chicken; Boneless, skin-on chicken breast
grilled with a soffrito sauce of red and yellow tomatoes in a white wine
and butter sauce

Coconut Crusted Mahi Mahi; With a teriyaki glaze

Salmon Sun Dream Style; With white wine, leeks, butter, mushrooms, artichokes and fresh herbs

Pan Seared Red Snapper; With shallots, roma tomatoes and capers

Medallions of Pork; With a wild mushroom sauce

Parmesan Crusted Lemon Chicken ; Breast of chicken marinated in fresh lemon juice with a parmesan cheese crust

PASTA ENTRÉE – Choose One

Lobster Ravioli; With a lobster cream sauce

Cavatelli; With Broccoli

POTATO OR RICE; Choose One

Oven Roasted Rosemary Red Potatoes

Lyonnaise Potatoes; Sliced potatoes with onions

Rice Pilaf

Rice and Black or Red Beans

VEGETABLE; Choose One

Asparagus and Baby Carrots; Seasoned with butter

Green Beans Amandine; Garnished with almonds

Braised Carrots in Sherry Butter

Broccoli Florettes with Pine Nuts and Garlic

FRESHLY BAKED ROLLS AND BREAD

DESSERT

Assorted Mini Pastries; Our sumptuous collection with desserts such as tiramisu, cannoli, cream puffs and mini éclairs

Chocolate Covered Strawberries

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodbourne illness

HORS D’OEUVRE COLLECTIONS

Our Hors d’Oeuvre Menus have been designed so that you can
customize a menu to your liking. Please make your selections from the
following:.

Standard Collection – Includes choice of:

Two Appetizer Display

Four Hors d’Oeuvres; Passed Butler Style

(Choose from list A or B)

18 Karat Collection – Includes choice of:

Two Appetizer Displays +

Six Hors d’Oeuvres; Passed Butler Style

(Choose from list A or B above)

One Station with Chef to prepare or carve

24 Karat Collection – Includes choice of:

Two Appetizer Displays

Six Hors d’Oeuvres; Passed Butler Style

Two Stations with Chef to prepare or carve

One Dessert

Bar Selections

Top Shelf Open Bar Service

Stolichnaya Vodka

Dewars Scotch

Beefeater Gin

Bacardi Rum

Canadian Club Rye

Jim Beam

Heineken

Miller Light

House Chardonnay and Cabernet

Soda, Juice, Regular & Decaf Coffee, Regular and Herbal Tea

Premium Bar Service

(Additional cost of $5.95 per person)

Ketel One Vodka

Johnnie Walker Black

Captain Morgan Rum

Bombay Sapphire Gin

Canadian Club Reserve

Jack Daniels

Heineken

Miller Lite

House Chardonnay & Cabernet

Cordial Service – Additional cost of $5.50 per person

Amaretto

Frangelico

Sambucca

Bailey’s Irish Crème

Grand Marnier

Kahlua

Children’s Buffet

Beverages:

Unlimited Sodas and Juices

Appetizer Display:

Tortilla Chips & Salsa,

Guacamole & Sour Cream

Passed Butler Style: (During the cocktail hour)

Franks in a Blanket

Mini-Pizza Bagels

Served on the Buffet: 

Chicken Fingers

Beef & Bean Burritos

Potato Skins

Macaroni & Cheese