SIT DOWN RECEPTION

Your sit down  reception includes cocktail hour with choice of six appetizers and  five stations of your choice. 

 You can add as much station as you wish

( Sample menu)

  

PASSING APPETIZERS ​

BRUSCHETTA (v)

Roma tomato, Spanish onion, basil, garlic & olive oil, atop crusty bread

OLIVE TAPANADE (v)

black olive with thyme, currants with parsley

COD FISH RELISH

Sautéed salt fish with peppers, green onions, shallots

topped with olive oil serve with green plantains.

COCONUT SHRIMP

Battered and dipped in coconut served with a sweet chili sauce

VEGETABLE FRITTERS

chopped vegetable mixed with the finest Caribbean herbs

CILANTRO LIME CHICKEN KABOBS

Marinade with cilantro and adobo and lime

MORACAN MEATBALLS

slow cooked ground steak with cilantro, garlic, cumin and tomato sauce

COCKTAIL HOUR STATION​​​​S

SEASONAL FRUIT AND CRUDITÉ STATION

Artistically displayed fruit with a choice of one of the following dipping sauces; Passion Fruit Mango, Malibu Rum, or Grand Marnier Cream. An assortment of garden fresh Vegetables with Buttermilk Ranch dressing and Spinach Artichoke dip.

CHEESE DISPLAY

The Finest of Cheeses From Denmark, Italy, Holland, France and Wisconsin Served ith French Raquettes and Carr’s Gourmet Crackers

PASTA STATION

Pastas and Sauces Angel Hair, Linguini, Orechietta, Penne, Rigatoni or Spaghetti Bolognese, Marinara, Oil and Garlic, Pomodoro, Vodka

SLIDER STATION

Hamburger, Crab Cake or BBQ Pulled Pork on Petit Brioche Rolls Accompanied by a Seasoned Potato Wedge, Remoulade Sauce, Ketchup, Sautéed Mushrooms, Onion, Cheddar and Bleu C​heese

SUSHI STATION

Vegetable and Seafood Sushi To Include California, Spici Tuna, Shrimp and Salmon Prepared­to­Order With Soy Sauce, Wasabi and Pickled Ginger

We also offer Caribbean style sushi

First Course  

(choice of one) 

CAESAR SALAD

Crisp Romaine, homemade Focaccia Croutons, and fresh grated Parmesan Cheese. Tossed with our creamy Caesar Dressing.

ARRUGULA SALAD

Arrugula, Red Onions and Tomatoes in a Balsamic Vinegar and Tuscan Extra Virgen Olive Oil dressing

MESCULEN GARDEN SALAD

Fresh mesculen wirth cucumbers, tomatoes shreded carrots top

with parmesan cheese

Second Course 

(choice of one)

PENNE ALA VODKA

Penne with cream and vodka with grated parmessan cheese 

 

RAVIOLI 

With Spinah, chardonnay. butter and Garlic 

Third course 

(choice of two for your guest to choose from)

TERIYAKI SALMON

Braised  salmon with thyme, currants and sweet teriyaki

STUFF CHICKEN 

Boneless Breast of Chicken, Apple Shallot corn Stuffing

ROAST BEEF

Prime Rib of Beef Au Jus, Garnished with Watercress

GRILL TALIPIA

 with peppers, onions, and shallots serve with

creole sauce 

all entrees are serve with your choice of Yellow rice. black rice, roasted  potato and Vegetable Medley

Dessert 

Homemade sorbet in three different flavors mango,strawberry. peach.