Hors D’oeuvres
Salmon Mousse on Cucumber, Roasted Cajun Tenderloin,
Carpaccio Wrapped Breadsticks, assorted Canapés
Caribbean Crab Cakes, Bacon Wrapped Scallops, Coconut Shrimp,
Black Bean Cakes, Stuffed Mushroom Caps, Shrimp Scampi
Hickory Smoked Shrimp, Crab Claws, Mussels and Oyster Salad
served in a clam shell ice carving with appropriate condiments Salads
Seasonal Greens with choice of two dressings
Classic Caesar Entrées
Petite Filet of Beef Tenderloin with Dried Cherry Demi Glaze,
Salmon with Papaya Salsa or Grilled Chicken with
Roasted Pepper Coulis served with Garlic Mashed Potatoes and
Chef’s selection of Vegetable
Tender Chicken stuffed with Crab, Roasted Red Pepper and
Gruyere Cheese atop a Lobster Cream Sauce served with
Potatoes Gratin and Chef’s selection of Vegetable
Fresh Mahi Mahi Filet served with Tropical Salsa,
Fresh Cilantro Crème served with Coconut Rice and
Chef’s selection of Vegetable
Complimentary Champagne Toast for you and your guests
All plated selections are accompanied by rolls with butter and
coffee, tea and decaffeinated
