Thank you so much for considering us for your upcoming special event. For over a decade, we have provided Northwest Florida with premier catering ranging from intimate dinners to large functions for up to 500 or more guests.
With 2 award-winning restaurants to draw from, our Great Southern Catering and Events menu has been carefully crafted by a team of experienced chefs to provide you with a broad range of selections from simple to sublime.
In addition to offering private event venues at each one of our restaurants, we also have a dedicated event space, the Palafox House. We can also offer complete catering services at any off-site location of your choosing. For menu options at the Palafox House scroll down below to the catering options that are available, download the Catering Menu PDF , or contact us and we can personally handcraft a menu based on your needs.
Download our Catering Contract for more details.
View online or download the PDF
View online or download the Jacksons Catering Menu
For sit-down meals, in either the Fish House, Atlas Oyster House or Jackson’s Steakhouse, we have a variety of brunch, lunch and dinner menu options available. Please click on the links above for menus available at each restaurant.
If you’re interested in a more interactive event, an hors d’œuvre and cocktail reception may be for you. Instead of having a seated meal, guests stand and mingle with small tapas-laden plates while enjoying cocktails. The variety of hors d’œuvre depends on the length of the party. A good rule of thumb: For a two-hour party, serve at least six different kinds of hors d’œuvre; for a four-hour affair, at least eight.
To schedule your next event with Jackson’s Steakhouse, contact us at 850-433-9450.
To schedule your next event with the Fish House, Atlas, or the Deck Bar contact us at 850-433-9450.
Five Sisters has indoor and outdoor event spaces and a variety of catering solutions to fit your needs. Click here to view our catering menus.
Click here to see our on-site venues — The Courtyard and The Record Room — available for your private event.
Also take a look at our “Grab and Go” menu for a simple and cost-effective way to feed your group.
To schedule your next event with Five Sisters Blues Café, contact our Catering and Special Events Manager, Lauren Smith at 850-516-2324.
All prices are per person • Selections require a minimum of 20 guests • Groups of 20 or more will select from our private event menu
| Spring Roll Crispy vegetable spring rolls with sweet chili garlic sauce ~ 1 each | 1.5 |
| Goat Cheese and Fig Crostini Crostini with goat cheese and topped with fig preserves ~ 1 each | 1.5 |
| Olive Tapenade Crostini Crostini with olive tapenade drizzled with extra virgin olive oil ~ 1 each | 1.5 |
| Bacon and Grits Fritter ~ 1 each | 1.5 |
| Goat Cheese and Strawberry Crostini Crostini with goat cheese topped with fresh strawberries drizzled with a balsamic reduction ~ 1 each | 1.5 |
| Tomato and Feta Crostini Crostini with roasted Roma tomatoes, crumbled feta, and pesto | 1.5 |
| Wood-Fired Vegetable Skewer With balsamic vinaigrette ~ 1 each | 1.5 |
| Ginger Chicken Ginger-fried chicken bites with a sweet and sour sauce ~ 1 each | 1.5 |
| Pork Pot Sticker A blend of pork, scallions, roasted garlic, and ginger wrapped in a wonton wrapper ~1 each | 2 |
| Mac and Cheese Bite A blend of creamy cheeses and elbow macaroni, lightly floured and fried crisp ~ 1 each | 2 |
| Antipasto Skewer With Mozzarella, tomato, olive and pesto ~ 1 each | 2 |
| Thai Chicken Skewer Grilled chicken with a Thai peanut sauce ~ 1 each | 2 |
| Sweet Southern BBQ Chicken Skewer ~1 each | 2 |
| BLT Skewer House-cured bacon, roasted Roma tomatoes and baby iceberg lettuce ~ 1 each | 2 |
| Bourbon-Candied-Bacon Skewer ~ 1 each | 2 |
| Ginger-Crusted Spinach Artichoke Bite ~ 1 each | 2 |
| Crispy Fried Three-Cheese Ravioli ~ 1 each | 2 |
| Southern Shrimp Skewer Gulf Shrimp, smoked sausage and peppers ~ 1 each | 2.5 |
| Volcano Shrimp Skewer Ginger-fried skewered shrimp tossed in a spicy volcano sauce ~ 1 each | 2.5 |
| West Indies Crab Salad With toasted peanuts on Asiago toast points (in a mini martini glass) ~ 1 each | 2.5 |
| Louisiana Cracker-Fried Oyster Served with rémoulade sauce ~ 1 each | 2.5 |
| Crispy Honey-Glazed Chicken On a homemade mini biscuit ~ 1 each | 2.5 |
| Cilantro-Lime Butterflied Shrimp On a petite fork ~ 1 each | 2.5 |
| St. Augustine Roll Spring rolls stuffed with a spicy sauté of alligator-tail meat, applewood-smoked bacon, sweet peppers, and fontina cheese; fried, and served with datil pepper and bourbon-honey-mustard sauces ~ 1 each | 2.5 |
| Asian Beef Satay ~ 1 each | 3 |
| Chicken and Waffle Bites | 3 |
| Lime- and Chili-Marinated Strips of New York Steak on a skewer ~ 1 each | 3 |
| Sliced Pork Tenderloin On a cheddar biscuit with tomato jam ~ 1 each | 3 |
| Mini Beef Wellington ~ 1 each | 3 |
| Cajun Crawfish Hush Puppy With chipolata rémoulade ~ 1 each | 3 |
| Stuffed, Roasted Baby Portobello Bite Topped with tomato bruschetta ~ 1 each | 3 |
| Grouper Croquette Grouper croquette served with smoked-corn tartar sauce ~ 1 each | 3.5 |
| Fish House Crab Cake Lump blue crab cake served over a praline Creole-mustard sauce with a candied pecan and finished with a meuniére sauce and crispy sweet potato hay ~ 1 each | 3.5 |
| Bacon-Wrapped Scallop Drizzled with lemon butter sauce ~ 1 each | 3.5 |
| Smoked Duck with Blue Cheese Mousse Smoked duck served in a mini filo cup ~ 1 each | 3.5 |
| Seared Blackened Tuna Skewer With wasabi creme fraiche and soy reduction ~ 1 each | 3.5 |
| Arugula and Dijon Wrapped in Roast Beef ~ 1 each | 3.5 |
| Garlic-And Dijon-Roasted Lamb Lollipop With a mint demi-glace ~ 1 each | 3.5 |
A Spoonfull |
|
| Seared NY Strip Cucumber relish and sesame ~ 1 spoon each | 3.5 |
| Seared Tuna Tar Tare Avocado tomato salsa and soy reduction ~ 1 spoon each | 3.5 |
| House Cured Salmon Cucumber linguine and créme fraiche ~ 1 spoon each | 3.5 |
| Braised Short Ribs Mirepoix, demi-glace and gremolada ~ 1 spoon each | 3.5 |
| Seared Scallop Parsnip puree and fennel pesto ~ 1 spoon each | 3.5 |
| Roasted Duck Grilled peaches and gorgonzola ~ 1 spoon each | 3.5 |
Choose one~7 Choose two~9
Choose from the following salads and our chefs will shake your salad in a martini shaker right in front of your guests and present it in a martini glass
| Bourbon-Bacon Spinach Salad Fresh spinach shaken with Renfroe pecans, sliced Granny Smith apples, candied bacon, and bourbon-bacon vinaigrette |
| Farmers Salad Mixed greens shaken with creamy house-made ranch dressing with diced cucumbers, cherry tomatoes, purple onion, diced eggs, bacon and croutons |
| Caesar-Tini Freshly chopped romaine shaken with house-made Caesar dressing with shaved Parmesan cheese and garlic croutons |
| Southerwestern-Tini Chopped romaine shaken with fire-roasted corn, chopped tomatoes, cucumber, shredded cheddar, and red onion topped with southwestern-spiced fried tortilla strips |
| Oh Kale Yeah-Tini Fresh local kale shaken with pickled beets, golden raisins, toasted almonds, and grape tomatoes served with lemon-olive oil vinaigrette |
| Antipasto Salad Mixed greens tossed with Greek dressing, kalamata olives, sliced salami, feta cheese, tomatoes, and red onions |
| Fruit Salad Fresh-chopped seasonal fruits shaken with poppyseed vinaigrette topped with shaved almonds |
| Minimum of 20 people |
Savory Martini GlassesChoose one~7 Choose two~9 |
| West Indies Crab Tini With toasted peanuts and asiago toast point |
| Olive Oil & Lemon Poached Lobster Tini With a goat cheese olive garnish |
| Citrus Duck Confit Tini With micro greens and a grilled pineapple garnish |
| Seafood Ceviche Tini Calamari, Bay Scallops, and shrimp in a Florida citrus marinade with fennel and fresh herbs |
| BLT Scallop Tini Seared Bay Scallops tossed in a fennel pesto with applewood smoked bacon and grape tomato |
| Smoked Salmon Tini House smoked salmon with cucumber linguine and créme fraiche |
| Garlic and Dijon-Roasted Lamb Lollipop With a mint demi-glace |
75.00 chef fee per chef-attended station
All priced per person
| Grits à Ya Ya Station Toppings include shrimp, bacon, red onions, green onions, shredded cheeses, and mushrooms | 8.5 |
| Chicken and Shrimp Stir-fry Station With Asian vegetables and fried rice; served in modern Chinese to-go boxes | 9.5 |
| Pasta Station A variety of pastas with pesto, garden marinara, Parmesan Alfredo, fresh spinach, tomatoes, artichoke hearts, Parmesan, kalamata olives, feta, and toasted pine nuts. Additional pasta options available and priced separately: puttanesca, sautéed shrimp, handmade meatballs, grilled chicken | 8 |
| Fajita Station Grilled Fish, Margarita Chicken, and Fajita Steak — served with mango salsa, lime crema, salsa verde, pico de gallo, Fish House Hot Sauce, shredded lettuce, Mexican-blended shredded cheese, diced tomatoes, black olives, sour cream, guacamole, fresh limes, and queso fresco served with soft tortillas and house-made tri-colored corn chips | 16 |
| Kabob Station Choose 2— Skewers of beef medallions, chicken, shrimp, pork cooked on an indoor brick grill Choose 2 Sauces- Sriracha lime vinaigrette, cilantro sweet Thai chili sauce, horseradish cream sauce or ginger garlic sauce | 12 |
| Baked Oysters Station Assorted baked oysters with homemade cocktail and spiced butter served with Fish House Hot Sauce and crackers. Raw oysters available upon request. | 5 |
| Carving Stations Carving stations are served with an artisanal bread display 4 ounces prime top sirloin beef with garlic and ginger sauce ~ 7 4 ounces hardwood-smoked and maple-glazed ham ~ 5 4 ounces slow-roasted prime rib with au jus and horseradish cream ~ 8 New Zealand lamb lollipop with feta cream, apricot-spice jam, and fresh mint glaze ~ 12 4 ounces roasted tenderloin of beef with au poivre sauce, Diane sauce, or fresh herb vinaigrette ~ $10 |
| Mashed Potatoes Station Toppings include bacon bits, cheddar cheese, scallions, onions, broccoli, gravy, red peppers, sour cream, and chives | 7 |
| Tater Tot Station Homemade tater tots. Toppings include cheddar cheese, sour cream, scallions, bacon bits, and Texas chili | 7 |
| Sushi Station Assorted sushi presented on chilled granite platters | 10 |
| Low Country Shrimp Boil Station Shrimp, sausage, potatoes, and corn served with homemade coleslaw and fresh bread | 14 |
| Chilled Shellfish Station Fresh snow crab, oysters, clams, shrimp, and blue crab served over crushed ice with fresh lemons and cocktail sauce | MP |
| Sliders Station Beef cheeseburgers with caramelized onions, Irish Porter grilled cheese, and pulled barbecue pork | 8 |
| Cajun Station Choose 3: Shrimp étouffée, chicken Creole, red beans and sausage, or seafood gumbo. Served with grits and white rice |
12 |
| Deep-Dish Sides Station Choose 3: Ma’s fresh collard greens, black-eye peas, smoked gouda cheese grits, roasted new potatoes, coleslaw, loaded potato salad, baked beans, roasted green beans, grilled veggies, asparagus, house whipped potatoes |
4.5 |
All priced per person
| Seafood Antipasto Display Marinated seafood and vegetables in extra virgin olive oil and garlic, served chilled. Includes: shrimp, Asian calamari, salad, jumbo lump crabmeat, slipper lobster tails, littleneck clams, artichoke hearts, Roma tomatoes, baby green beans, kalamata olives, and fresh basil. Served with roasted garlic aïoli | MP |
| Antipasto Table Display Presentation of Italian meats and cheeses, marinated olives, vegetables, assorted flatbreads, and crackers | 8 |
| Meat and Cheese Display Assorted meats, world cheeses, bread, and crackers | 6.5 |
| Fruit and Cheese Display Fresh carved fruit, world cheeses, bread, and crackers | 5.5 |
| Sliced Beef Tenderloin Display With horseradish cream sauce | 7 |
| Shrimp Cocktail Display Classic shrimp cocktail served with homemade cocktail sauce | 6 |
| Roasted vegetable and herb braised short rib over sun-dried tomato risotto, sautéed green beans with caramelized onions, grilled shrimp, and an herb demi-glace | 28 |
| Sun-dried tomato and goat cheese stuffed beef roulade with port wine demi-glace over whipped garlic potatoes; served alongside Parmesan-crusted gulf grouper drizzled in a lemon-butter sauce | 32 |
| Roasted beef tenderloin and grilled gulf shrimp, shiitake mushrooms with cabernet reduction sauce, and scalloped potatoes | 31 |
| A Creole combination of blackened tender medallions and fresh young chicken breast stewed with a Creole classic: stewed okra and tomatoes. Just enough spice with just enough heat. Served over our world-famous grits | 29 |
| Beef tournedos over tri-colored roasted potatoes drizzled with a wild mushroom demi-glace; served alongside gulf coast crab cakes with a lemon butter sauce | 33 |
| Creole-spiced, beer-braised 1/2 chicken served over a shrimp and sausage jambalaya finished with sautéed green beans and a Cajun butter sauce | 22 |
| Parmesan herb- crusted chicken breast served over whipped potatoes and topped with a sauté of fennel, tomatoes, onions, spinach, and jumbo shrimp; finished with a sweet corn mornay | 22 |
| Braised short rib, seared crispy and served over Yukon gold mashed potatoes topped with sautéed lump crab and asparagus tip; finished with sauce béarnaise | 22 |
| Salad Options
Choice of |
| Imperial Caesar Crisp romaine and the best Caesar dressing around. Finished with freshly grated Pecorino Romano cheese |
| Wedge Salad Baby iceberg lettuce, crispy house-cured bacon, grape tomatoes, and feta crumbles with creamy green goddess dressing and chickpea croutons |
| Farmers Salad Mixed greens shaken with creamy house-made ranch dressing with diced cucumbers, cherry tomatoes, purple onions, diced eggs, bacon, and croutons |
| Plated Entrée Choices
Select up to 2 options |
| Grits å Ya Ya Blackened Gulf Shrimp resting on a heaping bed of smoked gouda cheese grits-topped with a sauté of spinach, portobello mushrooms, applewood-smoked bacon, garlic, shallots, and cream |
| Filet Mignon A hand-cut, 7-ounce grilled filet mignon served with mashed potatoes, sautéed asparagus, and topped with a house demi-glace |
| Braised Short Ribs Braised beef short ribs served with a trio of roasted potatoes, vegetable of the day, and topped with a house demi-glace |
| Braised Chicken Creole beer-braised chicken breast served with dirty rice, sautéed green beans, caramelized onions, and finished with a blackened butter sauce |
| 12-Ounce New York Strip A 12-ounce cold-smoked New work strip served with whipped potatoes, vegetable of the day, and topped with an herb compound butter |
| Fish Feature Blackened mahi steak on Cajun hash and served with a traditional Sardou sauce. Accented with a red pepper purée |
| Sesame-Seared Tuna Fresh tuna served over cilantro sticky rice with sautéed stir-fry vegetables and wild mushrooms finished with a ginger-soy reduction |
| 45 per person and includes five-piece china place setting (does not include tax and service fees) Minimum of 20 people |
| Spicy Pub Mix Spicy roasted peanuts, almonds, sunflower seeds, pepitas, and corn sticks (3 oz. per person) | 2.5 |
| Popcorn Tower Sea Salt & cracked pepper, warm caramel, Southern ranch, and garlic herb butter | 2.5 |
| Smoked Gouda Grits Fritters Crispy Ginger-panko-crusted smoked gouda cheese grit fritters ~ 2 each | 2.5 |
| Fried Jalapénos Cracker-fried jalapénos served with Southern ranch dipping sauce ~ 2 each | 2.5 |
| Sausage en Croute House-made summer sausage wrapped in puff pastry and served with creole honey mustard (petite fork) | 2.5 |
| Sea Salt and Truffle Shoe String Fries Served in a paper cone | 2.5 |
| Sausage en Croute House-made summer sausage wrapped in puff pastry and served with creole honey mustard | 2.5 |
| “Mini” Breakfast Sliders House made sausage or bacon egg and cheese biscuits | 2.5 |
| Irish Porter Grilled Cheese Sandwich Irish Porter cheddar cheese on toasted asiago cheese bread | 2.5 |
| Applewood Smoked Bacon and Waffle Bites Served with warm maple syrup | 2.5 |
| Mini Key Lime Tartlets ~ 1 each | 1.5 |
| Glazed Brownies ~ 1 each | 1.5 |
| Lemon Bars ~ 1 each | 2 |
| Mini Mousse-Tinis ~ 1 each | 3 |
| Cheesecake Bites Assorted Flavors ~ 1 each | 2 |
| Chocolate-Dipped Strawberries When available ~ 1 each | 2 |
| Pecan Brown Sugar Bars ~ 1 each | 2 |
| Homemade Cookies ~ 1 each | 2 |
| S’mores Bar Classic, cookies and cream, white chocolate, milk chocolate and graham cracker skewers served with hot chocolate and coffee | 8.5 |
| Vodka Based | |
| Moscow Mule Vodka with fresh-squeezed lime juice, simple syrup, ginger beer | 9 |
| Spiked Arnold Palmer Sweet tea vodka with lemonade | 8 |
| Rum Based | |
| Dark and Stormy Dark rum, lime juice, ginger beer | 9 |
| Fish House Punch Bacardi Dragon Berry and coconut rums, triple sec, fresh-squeezed orange, cranberry and pineapple juices | 8 |
| Caipirinha Cachaca rum, simple syrup and fresh-squeezed lime juice | 8 |
| Tequila Based | |
| Paloma Tequila, simple syrup, fresh-squeezed lime and grapefruit juices | 9 |
| Margarita Strawberry or Classic | 8 |
| Gin Based | |
| Tom Collins Gin, simple syrup, fresh-squeezed lime juice and soda water | 8 |
| Bourbon Based | |
| Old Fashioned Bourbon, simply syrup, muddled orange peel | 9 |
| Mint Julep Bourbon, simple syrup, muddled mint leaves | 9 |
| Sangrias | |
| White Sangria Pinot Grigio, peach schnapps, brandy and triple sec infused with fresh oranges, lemons, limes, and cherries | 8 |
| Red Sangria Merlot, peach schnapps, amaretto, black raspberry liqueur and triple sec infused with fresh oranges, lemons, limes, and cherries | 8 |
| Champagne Cocktails | |
| Honeysuckle Fizz Cathead Honeysuckle Vodka, simple syrup, fresh-squeezed lime juice and champagne | 8 |
| Elderflower Fizz Grey Goose Cherry Noir, St. Germain, simply syrup, fresh-squeezed lime juice and champagne | 9 |
| Brie and Macerated Strawberries with toasted almonds ~ 1 spoon each | 3 |
| Grilled Peaches with fresh arugula and blue cheese ~ 1 spoon each | 3 |
| Mini Beignets with powdered sugar ~ 1 each | .75 |
| Fresh Fruit Kabobs ~ 1 each | 2 |
| BLT skewer ~ 1 each | 2 |
| Irish Porter Grilled Cheese Sandwich Irish Porter cheddar cheese on toasted asiago cheese bread ~ 1 each | 2.5 |
| “Mini” Breakfast Sliders House made sausage or bacon, egg and cheese biscuits ~ 1 each | 2.5 |
| Applewood Smoked Bacon & Waffle Bite served with warm maple syrup ~ 1 each | 2.5 |
| Brown Sugar Pinwheels with fresh strawberries and whipped mascarpone cheese ~ 1 each | 2.5 |
| Bagel & Lox Bite with dill cream cheese, smoked salmon, and cucumber ~ 1 each | 2.5 |
| Chicken n’ Waffle ginger chicken and waffle with sweet Vidalia onion syrup ~ 1 each | 3 |
| Smoked Salmon Deviled Egg With fresh dill ~ 1 each | 2.5 |
| $75.00 Chef Fee per Chef-Attended Station | |
| Pancake Bar buttermilk pancakes served with maple syrup, blueberries, strawberries, raspberry puree, chocolate chips, and whipped cream | 6.5 |
| Biscuit Station fresh baked biscuits served with applewood smoked bacon, sausage patties, sliced cheddar cheese, country gravy, tomato gravy, and assorted jams | 7.5 |
| Chicken and Waffle Bar southern-style fried ginger chicken and waffles served with maple syrup, blueberries, strawberries, raspberry puree, chocolate chips, and whipped cream | 9.5 |
| Grits a Ya Ya toppings include: shrimp, bacon, red onions, green onions, shredded cheese, and mushrooms | 8.5 |
4.5 per person, choose 3
| Smoked Gouda Grits |
| Brunch Potatoes with peppers and onions |
| Steamed Asparagus with a lemon butter sauce |
| Seasonal Grilled Vegetables |
| Pasta Salad with green beans, feta, zucchini, chives, and parsley tossed in a lemon vinaigrette |
10 per person
| Mimosa Bubbles Bar– champagne, orange juice, cranberry juice, blueberries, strawberries, raspberries |
| Build your own Bloody Mary bar Fish House Hot Sauce, Tabasco, pickled green beans, pickled okra, lemons, limes, olives, seasoning salt for the rim add: bacon 2.5 per person add: shrimp 2.5 per person |
| Alcohol is based on consumption
Plus tax & gratuity |