43 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
