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Cocktail Party for 50

Hors d'ouerves
  • Asparagus Spears wrapped in Rosemary Cured Ham
  • SouthEast Asian Octopus Pastelillos
  • Fresh Crab Salad on Cucumber Rounds
  • Smoked Salmon on Potato Pancakes with sour cream, capers &
    garden herbs
  • Lemongrass & Sweet / Hot Chili Marinated U12 Shrimp, grilled &
    served with a lime mayonnaise
  • Chicken Adobo Toasts
  • Chimi Churi Pork Tenderloin on Tostones
  • Spanakopita
  • Pate, Cheese, Fruit & Crudite Market Platter
  • Lime Seared Tuna on Guacamole & Homemade chips

To Be Provided
  • 3 Ice Buckets
  • 2 Ice Coolers
  • Cocktail Napkins & Holders
  • 55 White Cloth Napkins in baskets
  • 55 Forks in baskets
  • 55 61/2 inch White Plates
  • One Server

A Casual Poolside Dinner for 80

Hors de Oeuvres
  • Lime and Herb marinated U12 Shrimp, Grilled and served with a Citrus dipping
    sauce
  • Smoked Salmon and Arugula mini sanwiches
  • Papaya wrapped in Prosciutto
  • Spicy Chicken Empanadas
  • Black Bean Hummus with Cucumber relish and spiced homemade chips

Buffet Dinner
  • Antipasto Market Platter of mixed Salumi, Cheeses, marinated Artichokes &
    Mushrooms, Giardinera
  • Chicken and Kingfish  Pinchos with spicy peanut  & yogurt - herb dips
  • Sliced Whole Ternderloin of Beef with Horseradish Jus
  • Crab Cakes with Remoulade Sauce
  • Island Yucca and Sweet Potato Salad
  • Vietnamese Green Papaya Salad
  • Cold Peanut Sesame Noodles with Sugar Snap Peas

Dessert Table
  • Flourless Chocolate Cupcakes
  • Rum Spice Cupcakes
  • Tropical Fruit Skewers with chocolate & strawberry dipping sauces

To Be Provided
  • Full Beverage Service with unbreakable acrylic glassware
  • Platters, serving utensils, & table cloths for the buffet
  • China Plates & Flatware
  • Paper cocktail napkins & Cotton Dinner Napkins

A Working Lunch for 16

Sandwhiches
  • Roast Tenderloin of Beef with red onion and horseradish sour cream
  • Grilled Chicken Breast with sundried tomato mayonnaise
  • Grilled Portabello Mushroom, Local Yellow Tomato, Muenster Cheese &
    Guacamole

Salads
  • Green Salad with olives, chickpeas, & cherry tomatoes with home made
    gorgonzola vinaigrette
  • Potato & Sweet Potato Salad with honey - basil dressing

To Be Provided
Paper Plates, Napkins, & plastic forks
Three Exemplary Dinner Menus

Comida Criolla

Seafood Pastelillos with Adobo dip

Green Salad with Cilantro - Garlic Vinaigrette

Main Course
Chicken Encebollado with rice & beans
Or
Calamari and Conch Asopao
Fresh Vegetable

Flan de Queso

$28- per person

Caribbean Fusion

Lime Grilled Shrimp with Lemongrass- Chili dip

Mixed Greens with chick peas, tomatoes, and cucumbers

Main Course
Seafood and Chicken Paella
Or
Roast Pork Tenderloin with Caribbean Mango Curry & Mashed Sweet Potatoes
Seasonal Vegetable

Tres Leches Cake

$34- per person

International

Lobster and Artichoke Bruschetta

Organic Greens with Oranges, Red Onion,& Black Olives

Main Course
Filet Mignon with Adobo Demiglace, Potato-Cheddar Pancakes

Or
Prosciutto wrapped Snapper Fillet on Pesto Mashed Potatoes with Lemon-Garlic
Beurre Blanc
Fresh Seasonal Vegetable

Flourless Chocolate Cake with Passionfruit Creme Anglaise

$40- per person