Menu Designs

Italian Cheeses and Meats, Grilled Asparagus
Marinated Mushrooms and Eggplant Provencal

Gulf Coast shrimp, Scallops, Crab and Oysters
Served in a Cosmo Martini Glass

Marinated Zucchini, Squash, and Eggplant
Layered and topped with Braised Onion and Pepper Relish

Fresh Gulf Amberjack, Roasted Herbs, Olive Oil and Citrus Juices
Condiments of Pico de Gallo, Salsa Habanero, Salsa Huichol, & Tropical Mango Papaya Salsa
Served with Fresh Corn Tortillas
Prepared by a Uniformed Chef

Grilled Pineapple and Roasted Chicken
Garnished with Lemon

Ceviche Shooter
Marinated White Fish and Pico de Gallo
Served in a Shot Glass and Garnished with a Tortilla Thread

Artichoke Brochette
Garnished with Mushrooms and Pesto Marinated Cheeses
Served on a Bamboo Skewer

Smoked Pork Tenderloin with Citrus and Peach Glaze
Served on Parmesan Crostini

Beef Sate with Grilled Red Bell Peppers and Red Onion
Served on a Bamboo Skewer

Curried Grapes
Coated with Curried Pine Nuts and Goat Cheese
Served with Bamboo Skewers

Presented on a Copper Platter

Goat Cheese Coated with Fresh Herbs and Pistachios

Served in Individual Cups

Assorted Marinated Olives, Colossal & Manzanillo Olives with Roasted Garlic & Rosemary
Spanish Kalamata Olives with Lemon Zest & Herbs, Cocktail Olives with Roasted Chilies
Served with Herb Toasted Pita Chips and Flat Breads

Seasonal Melons, Berries, Mangos, Papayas and Coconut
Served in Festive Cups
Garnished with Fresh Lime & Chile

Traditional Ceviche Marinated Seasonal Fresh White Fish, Salt, Lime Juice
Garnished with Diced Avocado
Ceviche Verde
Marinated White Fish with Olives, Cilantro, Cucumber and Tomatoes
Served with Seasoned Chips

Fresh Strawberries, Black Berries, Pineapple and Short Cake
To compliment Chocolate Fondue

Served on a Flowered Tip Skewer

Shrimp, Scallops, Oysters, and Sweet Lump Crab
Pico de Gallo, Fresh Chiles, Tropical Fruits, Onions, & Cilantro
Prepared by a Uniformed Chef
Presented in an Ice Sculpture