43 42 HOT HORS D’OEUVR ES Vegetarian Goat Cheese, Roasted Pepper and Portobello Mushroom Tart Diamond 9 Artichoke Bottom with Spinach-Goat Cheese Fondue 9 Smoked Pepper and Jack Cheese Hush Puppy 9 Cheese Empanada in Caribbean Spice 9 Pollo Chicken Saté, Thai Peanut Dipping Sauce 10 Panko-Crusted Teriyaki Chicken, Sweet and Sour Dipping Sauce 10 Chicken and Green Chili Quesadilla 10 Pesci Key West Conch Fritter, Papaya and Cumin Coulis 11 Scallop Wrapped in Bacon 11 Coconut Shrimp, Sweet and Sour Pineapple Sauce 11 Shrimp Saté, Oriental Barbecue Sauce 11 Virginia Ham-Wrapped Scallop 11 Oyster Rockefeller 11 Lobster Fritter, Tarragon Aïoli 12 Miniature Crab Cake, Cajun Tartar 12 Plantain-Crusted Shrimp, Guava Reduction 11 Carne Italian Sausage in Puff Pastry, Dijon Mustard Sauce 10 Fried Pork Pot Sticker, Orange-Horseradish Dipping Sauce 10 Beef Saté, Thai Peanut Dipping Sauce 11 Brochette of Beef and Yukon Gold Potato, Roasted Garlic Aïoli 11 Grilled Lamb Chop, Mint Yogurt Sauce 12 AROUND THE WOR LD 200 Chilling Out Spinach, grapefruit, jicama, smoked bacon and guava vinaigrette Roasted corn and black bean salad, smoked tomato, goat cheese, cilantro lime vinaigrette Saffron and vanilla-spiced fruit salad Individual Florida Gulf ceviche, chili peppers, mango, jerk-spiced plantain chip From the Grill Spiced chicken brochettes, mango cumin chutney (based on one per person) *Carved Black Angus strip loin, boniato buttermilk mash Skillet sweet corn bread, sweet butter (Based on 3oz beef per person) From the Sea *Plantain-crusted Mahi-Mahi sides, datil pepper cream (based on 3oz Mahi-Mahi per person) Crispy shrimp fritters, scallion dipping sauce (based on 2 fritters per person) Island-style crab cakes, cajun remoulade (based on 1 crab cake per person) Ali Baba Roasted red pepper hummus, classic tabbouleh Herb-marinated mixed olives Couscous salad, oven-dried tomatoes, cucumbers, lemon herb vinaigrette Butter chicken, basmati rice with raisins Tzatziki Grilled soft pita, lavosh Mangi! Mangi! Build-your-own Caesar salad, tomato, Parmesan, croutons, mixed olives, Caesar dressing Grilled calamari salad, tomatoes, capers, artichoke hearts, red onions, red wine vinaigrette Gnocchi, Roquefort and walnut cream (based on 3oz of Gnocchi per person) Sweet Ending Pineapple rum cake, vanilla Chantilly Coconut crème brûlée Passion fruit mousse Triple chocolate shots (Based on two pieces total per person) 2 hou r se rv ic e. m i n i m u m of 100 gu e st s Reception Package
