Menu
Cold Appetizers
PROSCIUTTO WRAPPED PAPAYA
PROSCIUTTO WRAPPED SHRIMP WITH TOMATO BASIL DIP
DEVILED CRABMEAT SALAD IN CUCUMBER CUPS
ISLAND STYLE DEVILED EGGS
FRESH TUNA AND AVOCADO TARTARE ON CORNBREAD TOAST
SMOKED SALMON AND CRAB ROLLS WITH SWEET SOY DIP
STUFFED CHERRY TOMATOES WITH HERBED RICOTTA AND OLIVES
BLACK BEAN HUMMOUS WITH SEASONED CHIPS AND CUCUMBER RELISH
CROSTINI WITH PEARS, WALNUTS AND GORGONZOLA
RATATOUILLE AND CAMEMBERT TARTLETS
GINGER POACHED SHRIMP COCKTAIL WITH MANGO CHILI SAUCE
VEGETABLE CRUDITE WITH ASSORTED DIPS
PLATTER OF PATES AND CHEESES, FRESH SEASONAL FRUIT AND
CRACKERS
ANTIPASTO OF MIXED SALUMI, CHEESES, ARTICHOKES, MARINATED
MUSHROOMS AND GIARDINERA
SMOKED SALMON AND DILL CRÈME FRAICHE ON POTATO PANCAKES
SMOKED SCALLOPS WITH SWEET TOMATO JAM
SEARED RARE TUNA ON RICE CAKES
LOBSTER BRUSCHETTA WITH ARTICHOKE MAYO
SALMON MOUSSE WITH ASSORTED CRACKERS
HOT APPETIZERS
ADOBO CHICKEN TOASTS WITH CILANTRO LIME SOUR CREAM
GRILLED PEPPERED BEEF WITH HORSERADISH MAYO AND ROAST PEPPERS
CHIMICHURRI PORK ON TOSTONES
YOGURT MARINATED CHICKEN SKEWERS, SPICY PEANUT ORANGE SAUCE
RED CURRY MARINATED CHICKEN SKEWERS
LIME GRILLED SHRIMP WITH CITRUS HERB DIP
BACALAO CAKES WITH GUAVA JAM
SPINACH CHEVRE AND ARTICHOKE TURNOVERS
STUFFED MUSHROOMS WITH GARLIC HERBS AND RICOTTA
ROASTED VEGETABLE PASTELILLOS
SEAFOOD PASTELILLOS
SEARED SCALLOPS WITH RED CHILI SAUCE AND POBLANO CREAM
RISOTTO CROQUETTES WITH MUSHROOMS AND SUN DRIED TOMATOES
RATATOUILLE CAKES WITH SPINACH DIP
ARTICHOKE AND CHEVRE SQUARES WITH TOMATO JAM
CHILI AND SUGAR CANE CURED DUCK BREAST WITH GUAVA JAM ON
CORNCAKES
SOUPS
MANGO GAZPACHO
WHITE GAZPACHO
CORN AND JALAPENO CHOWDER
CALDO GALLEGO
SWEET POTATO PEANUT PUREE
SALADS
GREEN SALAD
Mixed lettuces with olives, chick peas, cucumber and tomato
NICOISE SALAD
Tuna with green beans, potatoes and anchovies over mixed greens
CAESAR SALAD
Our famous Caesar dressing with fresh croutons and parmesan tuiles
ENSALADA DE CARRUCHO
Fresh local conch in garlic dressing over greens
SWEET POTATO AND YUCCA SALAD
With cilantro and mixed citrus dressing
PROVENCAL SEAFOOD SALAD
Shrimp and calamari with tapenade vinaigrette on mesclun greens
OLIVE, ORANGE, CUCUMBER AND RED ONION
With crumbled blue cheese and mixed greens
WHITE BEAN AND RED POTATO
Tomato lemon vinaigrette
MAIN COURSES
Served with vegetables and grain or potatoes
POULTRY
ROASTED CHICKEN QUARTERS WITH SMOTHERED ONIONS, RICE AND
BEANS
ROAST CHICKEN WITH PANCETTA AND BASIL LEMON JUS
OVER PAPPARDELLE
VANILLA COQ AU VIN
ROAST STUFFED CORNISH HENS
With smoked chicken sausage and dried fruits, buttermilk gravy
ROASTED CHICKEN QUARTERS WITH MANGO GLAZE, POLENTA CHILI
CAKES
SEAFOOD
BAKED SALMON FILLETS WITH AIOLI AND PROVENCAL ZUCCHINI
MAHI FILLETS WRAPPED IN PROSCIUTTO, SAFFRON LEMON SAUCE AND
CREOLE PILAF
SEARED SALMON FILLET WITH TOMATO DILL BEURRE BLANC, ROAST
POTATOES
POTATO WRAPPED COD FILLETS WITH ORANGE BUTTER
BBQ GLAZED TUNA STEAKS WITH CORNBREAD
HORSERADISH CRUSTED COD FILLETS WITH BROWN BUTTER SAUCE
PAELLA OF SEAFOOD, CHICKEN AND SAUSAGE
DORADO AL AJILLO(MAHI IN GARLIC SAUCE) WITH YUCA
SOLE ROULADE WITH BRANDADE AND ARTICHOKES, TANGERINE BUTTER
LIME DUSTED FISH FILLET WITH “MOJITO” VINAIGRETTE
MEATS
PAN ROASTED BEEF TENDERLOIN WITH DIJON DEMIGLAZE, PICKLED
SHALLOTS AND POTATO CHEDDAR PANCAKES
FILET MIGNON WITH CHIMICHURRI DEMIGLAZE, TOMATO RELISH, CORN
CAKES
BEEF TENDERLOIN WITH DARK ALE DEMIGLAZE, MELTED LEEK MASHED
CASHEW CRUSTED PORK LOIN, MOLASSES DEMIGLAZE, BLACK EYED PEAS
AND RICE
ROASTED CENTER CUT PORK CHOPS, STEWED PEACH SAUCE, MASHED
SWEET POTATOES
CORIANDER AND CUMIN MARINATED LEG OF LAMB WITH MANGO
CHUTNEY, BASMATI AND LENTIL PILAf
VEGETARIAN
GRILLED VEGETABLE AND POLENTA LASAGNA
TOFU AND ASPARAGUS TART, WHOLE WHEAT CRUST, ROAST PEPPER
SAUCE
VEGETABLE “SANCOCHO”
ROASTED VEGETABLE PASTA E FAGIOLI
MIDDLE EASTERN VEGETABLE TAGINE WITH BASMATI RICE
DESSERTS
FLOURLESS CHOCOLATE ESPRESSO CAKE WITH BERRY COULIS
MANGO FLAN
ASSORTED COOKIE PLATE
TRES LECHES CAKE
BANANA CAKE WITH PINEAPPLE CREAM CHEESE FROSTING
TROPICAL FRUIT TIRAMISU
If there is something you are interested in that is not
listed here, please ask us and we will do our best to
accommodate you.
Due to our busy schedule and to the fact that we must
travel to the big island to shop for much of our food
tastings can only be offered with two weeks notice.
Tastings may be subject to a charge which in turn may be
applied to the final bill.
PROSCIUTTO WRAPPED PAPAYA
PROSCIUTTO WRAPPED SHRIMP WITH TOMATO BASIL DIP
DEVILED CRABMEAT SALAD IN CUCUMBER CUPS
ISLAND STYLE DEVILED EGGS
FRESH TUNA AND AVOCADO TARTARE ON CORNBREAD TOAST
SMOKED SALMON AND CRAB ROLLS WITH SWEET SOY DIP
STUFFED CHERRY TOMATOES WITH HERBED RICOTTA AND OLIVES
BLACK BEAN HUMMOUS WITH SEASONED CHIPS AND CUCUMBER RELISH
CROSTINI WITH PEARS, WALNUTS AND GORGONZOLA
RATATOUILLE AND CAMEMBERT TARTLETS
GINGER POACHED SHRIMP COCKTAIL WITH MANGO CHILI SAUCE
VEGETABLE CRUDITE WITH ASSORTED DIPS
PLATTER OF PATES AND CHEESES, FRESH SEASONAL FRUIT AND
CRACKERS
ANTIPASTO OF MIXED SALUMI, CHEESES, ARTICHOKES, MARINATED
MUSHROOMS AND GIARDINERA
SMOKED SALMON AND DILL CRÈME FRAICHE ON POTATO PANCAKES
SMOKED SCALLOPS WITH SWEET TOMATO JAM
SEARED RARE TUNA ON RICE CAKES
LOBSTER BRUSCHETTA WITH ARTICHOKE MAYO
SALMON MOUSSE WITH ASSORTED CRACKERS
HOT APPETIZERS
ADOBO CHICKEN TOASTS WITH CILANTRO LIME SOUR CREAM
GRILLED PEPPERED BEEF WITH HORSERADISH MAYO AND ROAST PEPPERS
CHIMICHURRI PORK ON TOSTONES
YOGURT MARINATED CHICKEN SKEWERS, SPICY PEANUT ORANGE SAUCE
RED CURRY MARINATED CHICKEN SKEWERS
LIME GRILLED SHRIMP WITH CITRUS HERB DIP
BACALAO CAKES WITH GUAVA JAM
SPINACH CHEVRE AND ARTICHOKE TURNOVERS
STUFFED MUSHROOMS WITH GARLIC HERBS AND RICOTTA
ROASTED VEGETABLE PASTELILLOS
SEAFOOD PASTELILLOS
SEARED SCALLOPS WITH RED CHILI SAUCE AND POBLANO CREAM
RISOTTO CROQUETTES WITH MUSHROOMS AND SUN DRIED TOMATOES
RATATOUILLE CAKES WITH SPINACH DIP
ARTICHOKE AND CHEVRE SQUARES WITH TOMATO JAM
CHILI AND SUGAR CANE CURED DUCK BREAST WITH GUAVA JAM ON
CORNCAKES
SOUPS
MANGO GAZPACHO
WHITE GAZPACHO
CORN AND JALAPENO CHOWDER
CALDO GALLEGO
SWEET POTATO PEANUT PUREE
SALADS
GREEN SALAD
Mixed lettuces with olives, chick peas, cucumber and tomato
NICOISE SALAD
Tuna with green beans, potatoes and anchovies over mixed greens
CAESAR SALAD
Our famous Caesar dressing with fresh croutons and parmesan tuiles
ENSALADA DE CARRUCHO
Fresh local conch in garlic dressing over greens
SWEET POTATO AND YUCCA SALAD
With cilantro and mixed citrus dressing
PROVENCAL SEAFOOD SALAD
Shrimp and calamari with tapenade vinaigrette on mesclun greens
OLIVE, ORANGE, CUCUMBER AND RED ONION
With crumbled blue cheese and mixed greens
WHITE BEAN AND RED POTATO
Tomato lemon vinaigrette
MAIN COURSES
Served with vegetables and grain or potatoes
POULTRY
ROASTED CHICKEN QUARTERS WITH SMOTHERED ONIONS, RICE AND
BEANS
ROAST CHICKEN WITH PANCETTA AND BASIL LEMON JUS
OVER PAPPARDELLE
VANILLA COQ AU VIN
ROAST STUFFED CORNISH HENS
With smoked chicken sausage and dried fruits, buttermilk gravy
ROASTED CHICKEN QUARTERS WITH MANGO GLAZE, POLENTA CHILI
CAKES
SEAFOOD
BAKED SALMON FILLETS WITH AIOLI AND PROVENCAL ZUCCHINI
MAHI FILLETS WRAPPED IN PROSCIUTTO, SAFFRON LEMON SAUCE AND
CREOLE PILAF
SEARED SALMON FILLET WITH TOMATO DILL BEURRE BLANC, ROAST
POTATOES
POTATO WRAPPED COD FILLETS WITH ORANGE BUTTER
BBQ GLAZED TUNA STEAKS WITH CORNBREAD
HORSERADISH CRUSTED COD FILLETS WITH BROWN BUTTER SAUCE
PAELLA OF SEAFOOD, CHICKEN AND SAUSAGE
DORADO AL AJILLO(MAHI IN GARLIC SAUCE) WITH YUCA
SOLE ROULADE WITH BRANDADE AND ARTICHOKES, TANGERINE BUTTER
LIME DUSTED FISH FILLET WITH “MOJITO” VINAIGRETTE
MEATS
PAN ROASTED BEEF TENDERLOIN WITH DIJON DEMIGLAZE, PICKLED
SHALLOTS AND POTATO CHEDDAR PANCAKES
FILET MIGNON WITH CHIMICHURRI DEMIGLAZE, TOMATO RELISH, CORN
CAKES
BEEF TENDERLOIN WITH DARK ALE DEMIGLAZE, MELTED LEEK MASHED
CASHEW CRUSTED PORK LOIN, MOLASSES DEMIGLAZE, BLACK EYED PEAS
AND RICE
ROASTED CENTER CUT PORK CHOPS, STEWED PEACH SAUCE, MASHED
SWEET POTATOES
CORIANDER AND CUMIN MARINATED LEG OF LAMB WITH MANGO
CHUTNEY, BASMATI AND LENTIL PILAf
VEGETARIAN
GRILLED VEGETABLE AND POLENTA LASAGNA
TOFU AND ASPARAGUS TART, WHOLE WHEAT CRUST, ROAST PEPPER
SAUCE
VEGETABLE “SANCOCHO”
ROASTED VEGETABLE PASTA E FAGIOLI
MIDDLE EASTERN VEGETABLE TAGINE WITH BASMATI RICE
DESSERTS
FLOURLESS CHOCOLATE ESPRESSO CAKE WITH BERRY COULIS
MANGO FLAN
ASSORTED COOKIE PLATE
TRES LECHES CAKE
BANANA CAKE WITH PINEAPPLE CREAM CHEESE FROSTING
TROPICAL FRUIT TIRAMISU
If there is something you are interested in that is not
listed here, please ask us and we will do our best to
accommodate you.
Due to our busy schedule and to the fact that we must
travel to the big island to shop for much of our food
tastings can only be offered with two weeks notice.
Tastings may be subject to a charge which in turn may be
applied to the final bill.
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This menu is not written in stone but rather serves as a starting point for future discussion. We have thousands of recipes featuring all kinds of cuisine. We have done Asian inspired Vegan menus, Mediterranean influenced seafood dinners, Argentine Asados and Puerto Rican pig roasts! We have done Korean weddings, Japanese - Ukrainian, Jewish - Indian, and Swiss - Puerto Rican weddings and hosted raw foods seminars! We are also happy to incorporate specific dishes upon request. |