Thai Chicken Wraps with a Thai Dipping Sauce
Crab Cakes with Caper Aioli Dipping Sauce
Grilled Vegetables and Tofu with Sweet Sesame Dipping Sauce
Spicy Cajun Meatballs
Mini Beef or Saltfish Pate
(Refer to Hors D’oeuvres Menu for additional selections)

Classical Caesar Salad
Toss Green Salad with Passion-fruit Vinaigrette and Ranch Dressing
House Field Green Salad with a Citrus –Mango Vinaigrette and Italian Dressing
Pineapple Coleslaw

Rosemary Herbed Baked Chicken
Saltfish n Butter Sauce with Provisions
Broiled Grouper with a Lemon-Thyme Cream Sauce
Conch in Butter Sauce
Mango BBQ Chicken
Shaved Roast Beef with a Red Wine Mushroom Demi Glaze
Creole King Fish
Coconut Curry Shrimp
Asian Tofu Stir Fry
Vegetable Lasagna

Pigeon Peas, Season Rice or Citrus Rice, Garlic Mash, Baked Macaroni and Cheese, Scalloped Potatoes, or Caribbean Dressing (Potato Stuffing)

Dinner Rolls or Mini Johnny Cakes

Wedding Package- T i e r I

Refer to the Hors D’oeuvres Menu

Organic Mixed Green Salad with Tomato-Basil Feta Cheese , Parched Almonds and a Champagne Vinaigrette

~ or ~

Field Green Salad with Endives, Tear Drop Tomatoes and Golden Beets with a Honey-Thyme Balsamic Vinaigrette

~ or ~

Classical Caesar Salad with Romaine Lettuce, Grated Parmesan Cheese, Croutons and Caesar Dressing

Caribbean Chicken Stir Fry w/ Pineapples, Carrots and Roasted Peppers served with Penne Pasta

Baked Grouper Roulade Stuffed w/ Creole Bread Stuffing and Wilted Baby Spinach

Grilled Salmon in a Maple-Ginger Sauce w/ Linguini Pasta and Sautéed Zucchini and Squash

Rosemary Herbed Baked Chicken Breast, Yukon-Herbed Mashed Potatoes and Vegetable Medley

Refer to Hors d’oeuvres

Baked Brie in a Puff Pastry with Honey-Almond Compote served with Seasonal Berries, Grapes, and Fruits with Imported Cheeses and Domestic Cheeses, and Assorted Crackers

~ or ~

Antipasto Salad with Prosciutto, Pepperoni, Salami, Provolone, Mozzarella, Romaine Tomatoes, Pepperoncini Peppers, Italian Black & Green Olives, Roasted Peppers, Grilled Portobello Mushroom & Artichoke Hearts, with an Assortment of Chicken Galantine served with a Fire-Roasted Red Pepper Vinaigrette

Mini Risotto Cakes with Asiago Cheese
Seafood Salad (Scallops, Lobster, Shrimp and Mussels) with an Asian- Citrus Vinaigrette
Red Thai Curry Tornado Shrimp (Encrusted with Potato) Stuffed with Lump Crab Meat
Fried Green Tomato Mozzarella Stack with Infused Basil Oil Confetti
Bacon Wrapped Scallops w/ a Passion-fruit Marmalade Beef Wellington with Caramelized Vidalia Onions
Stilton Blue Cheese Topped with Tarragon-Tomato Jelly on Stone-Grain Crackers
(Refer to Hors D’oeuvres Menu for additional selections)

Organic Mixed Green Salad with Tomato-Basil Feta Cheese, Parched Almonds and Champagne Vinaigrette

~ or ~

Field Green Salad with Endives, Tear Drop Tomatoes and Golden Beets with a Honey-Thyme Balsamic Vinaigrette

Roasted Leg of Lamb with CranRaisin Rosemary Jus
Poached Salmon Stuffed with a Scallop Mousseline in a Seafood Bouillon
Mushroom Dusted Sirloin Medallion and Citrus –Herbed Pan Seared Snapper Filet with a Cranberry Demi Glaze
Cornish Hen Stuffed with Wild Mushroom Corm Bread Stuffing with Orange Marmalade
Jerk Pork Loin with a Rosemary-Apple Brandy Sauce
Mint Encrusted Rack of Lamb with a Port Wine Demi Glaze
Chicken Roulade (Stuffed) with Crabmeat, Sun-dried Tomato and Spinach in a Caper Crème Sauce

Yukon - Sweet Cinnamon Mash Potatoes
Three Cheese Au Gratin Potatoes
Pigeon Peas Hoppin’ John Rice Pilaf (with or without pork)
Carrot Bouquet (Thin Shaved Carrots wrapped with Asparagus and Julienne Zucchini)
Green Bean Almandine and Pimento
Roasted Romaine Tomato filled with Vegetable Ratatouille
Pineapple-Almond Rice Pilaf and Plantain Salsa
Sherry-Glazed Carrots and Broccoli Florets
Wild Mushroom Risotto

Refer to Hors d’oeuvres

Wheat Ground Cracker Topped with Stilton Blue Cheese and Angostura Tomato Jelly

Second Course

Pan-Seared Maple Ginger Scallop

Third Course

Chicken Galantine Medallion Stuffed with Baby Spinach, Grilled Pineapples, Sun-dried Tomatoes and Ricotta Cheese Accompanied with Beef Aurugla Pear Tomato Salad with Passion-fruit Champagne Vinaigrette

Fourth Course

Calabasas Squash Lemon-grass Soup with Infused-Basil Oil

Fifth Course

Citrus Herbed Spiced Yellow-Fin Tuna with Hoisin Demi-glaze, Wasabi Mashed Potatoes and Crisp Golden Beets

Sixth Course

Curry Dusted Rack of Lamb with a Papaya-Mint Chutney, Yucca Cornel with Brinoi Vegetable and Plantain Chips

Seventh Course

Oven Roast Rosemary Sherry Duck Breast and Stuffed Shrimp with Lump Crab Moose, Fingerling Potaotes, Turn Beets and Baby Carrots

Eight Course

Chocolate Gnache Tartlett, Vanilla Bean Caramel Glaze and Coconut Crisp

Chicken Kabobs w/ a Pineapple Cruzan Rum Citrus Sauce
Tamarind or Mango BBQ Chicken Wings
Domestic or Imported Cheese w/ Crackers
Tropical Fruit Platter (Seasonal )
Thai Chicken Wrap w/ a Red Pepper Aioli Dipping Sauce
Grilled Vegetable Wraps w/ Avocado
Vegetable Samosas w/ a Mango-Orange Chutney
Jerk Beef Kabobs
Shrimp Cocktail
Chicken Satay w/ Thai Dipping Sauce
Assorted Spanikopia
Fruit Kabobs w/ Citrus-Yogurt Dipping Sauce
Cajun Mini Meatballs
Vegetable Spring Rolls
Vegetable Crudités w/ Dipping Sauce
Assorted Finger Sandwiches (On French Bread) - Albacore
Tuna, Oven Roasted Turkey, Chicken. Roast Beef, Honey
Glazed Honey
Lobster Spring Rolls
Shrimp Kabobs w/ a Pineapple Cruzan Rum Citrus Sauce
Coconut Crunch Shrimp
Artichoke Spinach Dip w/Herbed Toasted Pita Points
Baked Brie w/ Honey-Almond Compote and Crackers
Smoked Salmon Crostini w/ Dill Crème
Authentic Crab Cakes w/ Caper Aioli
Assorted Spanikopia
Salmon Satay w/ Caper Aioli
Tomato and Basil Bruschettes
Authentic Conch Fritters

Chocolate Covered Strawberries
Chilled Mango-Papaya Mint Fruit Soup w/ Cinnamon Coconut Whipped Creme
Banana Fosters a la Mode
Guava Strudel w/ a Myers Rum Sauce
Plantain Fritters w/ Tropical Fruit Salsa
Assorted Cakes (Chocolate/Vanilla)
Fresh Baked Cookies (Chocolate, Oatmeal, and CranRasin)
Passion-fruit, Key Lime, or Banana Crème Brulee
Spiced Rum Bread Pudding W/ Guava Berry Coulis