Light Appetizer options’s for a casual cocktail hour
Shrimp and Crab Ceviche Tostaditas
Grilled shrimp skewers in a sweet chili sauce
Assorted crostini: Tandori pork tenderloin topped with caramelized onions, Truffle chicken salald, Beef tenderloin with horseradish cream cheese and red wine caramelized onions
Mexican Bruchetta: Chopped yellow and red tomatoes, panela cheese, cilantro, red onion tossed in olive oil served on grilled bread
Tostadita’s topped with homemade guacamole and pico de gallo
$17 a person
This is just a sample menu, it can be modified to meet you and your guests needs, keep in mind that pricing will vary with changes.
Heavy Appetizer options’s for a casual cocktail hour
Meat empanadas with a spicy tomato salsa
Cuban Sliders (Pulled pork, Ham, pickles and mustard on slider buns)
Shrimp and crab ceviche on mini tostaditas
Grilled Shrimp skewers in a sweet chili sauce
Assorted crostini: Tandori pork tenderloin topped with caramelized onions, Truffle chicken salald, Beef tenderloin with horseradish cream cheese and red wine caramelized onions
Grilled Chicken skewers in a orange pasilla sauce
Tostadita’s topped with homemade guacamole and pico de gallo
$24 a person
This is just a sample menu, it can be modified to meet you and your guests needs, keep in mind that pricing will vary with changes
Appetizer options for sit down dinner Or passed on little dishes
Tuna tartare on a wonton crisp with a sweet chili ginger sauce and avocado mousse
Tempura shrimp on a corn curry fritter served with a cilantro aioli, pickled red onions, and a roasted tomato cucumber sauce
Duck Rillette with Cilantro, Basil, and Orange Zest with Apricot Chutney and Lemon Oil
Arepa Corn Pancakes with Shredded Chicken, Spiced Pork, and Raja Chiles
Jerk chicken skewers in an orange pasilla sauce with a pineapple slaw
Brulee Of Scallop with a Tamarind Glaze and Hibiscus foam
$42 a person
This is just a sample menu, it can be modified to meet you and your guests needs, keep in mind that pricing will vary with changes
Posted on
Thu, June 24, 2010
by Erin Ungerman