Hors d'oeuvres
Beef Empanadas with Steak Sauce
Shrimp Wrapped in Phyllo Threads
Dates Stuffed with Chorizo wrapped in Sugar Bacon
Grilled Vegetable Roulade

Edible Themed Display
Includes Fresh Fruit, Vegetable Crudite and Salas Ajillo
First Course
Blended Gazpacho
Mixed Green Salad Dressed
with Hearts of Palm, Blackberries and Vinaigrette

Entrée
Sliced Pork Loin finished with a Mango Ginger Relish
Chicken Breast filled with Tomatoes, Onions, Fresh Thyme and Garlic and Finished with a Carribean Jerk Sauce
Roasted Tiapia Finished with a Cilantro Sauce
Grilled Vegetables in Oven Roasted Squash Rings
Rice, Red and Black Beans with Coconut Quarters

Dessert
Assortment of Petite Cakes, Tartlets and Cremes
with Coffee and Tea Service

 

 

home | visit | exhibition | collection | education | support | museum store | calendar & events | contact