Appetizer
Smoked mozzarella and grilled portobello mushroom
drizzled with a balsamic reduction Pasta
Penne rigate fileto di pomodoro Salad
Organic baby greens with Bosc pears and walnuts tossed
in an herb vinaigrette Intermezzo Entrée Selections
Chateaubriand
Traditionally prepared and accompanied by a
Porcini mushroom sauce
Chicken Florentine
Boneless breast of chicken stuffed with sautéed spinach
and mozzarella
Veal Ossobuco
Classically prepared with stewed tomatoes, Barrolo wine and
a mélange of wild mushrooms, and served over polenta
Baby Rack of Lamb
Broiled with Dijon spices and an oreganata crust
Double Cut Pork Chop
Stuffed with fennel sausage and topped with
hot cherry peppers and onions
Citrus Glazed Duck
Roasted Long Island duckling with a
Grand Marnier laced citrus infusion
Red Snapper
Oven roasted with vine ripened tomatoes and capers,
dusted with seasoned breadcrumbs
Norwegian Salmon
Served with a creamy champagne sauce
Chilean Sea Bass
Roasted and dressed with a traditional salsa verde
Vegetarian Medley
A variety of fresh seasonal vegetables, chargrilled
and drizzled with herb infused olive oil Dessert
Wedding Cake
El Caribe’s Flaming Viennese Extravaganza
