Main Course

Main Course - Served

Pan Roasted Chicken Breast Stuffed with Chorizo,
Fontina, Roasted Peppers and Spinach

FRIED OKRA AND PURPLE POTATOES

Pan Roasted Local Mahi Mahi with
Key Lime Chive Beurre Blanc

COCONUT RICE PILAF AND ROASTED BRUSSEL SPROUTS

Local Snapper Fillet in a Spicy Harissa Bouillabaise Jus

ISRAELI COUSCOUS AND SEASONAL VEGETABLES

Pan Seared Island Spiced Chicken Breast with
Papaya Mango Chutney

FRIED PLANTAINS, CUBAN BLACK BEANS AND RICE

Harissa-Roasted Chicken with Merguez Sausage

GARLIC WHIPPED POTATOES, ROASTED PARSNIPS AND WILTED SPINACH

Herb Roasted Poussin with Potatoes Au Gratin

SUMMER SQUASH, CARROT, ZUCCHINI AND SHALLOT SAUTE

ROASTED PORK LOIN WITH BACON BRAISED RED CABBAGE AND ROASTED SWEET POTATO

GREEN APPLE CHUTNEY

GRILLED NY STRIP STEAK WITH CANDIED BALSAMIC SHALLOTS
OLIVE OIL SMASHED POTATOES

GUINNESS STOUT REDUCTION

GRILLED FILET MIGNON WITH MEXICAN CORN,
ROASTED PURPLE AND GOLD POTATOES

DEEP FRIED LEEK HAY AND PARISIENNE VEGETABLES

Slow Braised Boneless Short ribs with
Seared Chive Polenta cake

GLAZED BABY CARROTS

Roasted Rack of Lamb Chops with
Orzo and Wilted Spinach

CUCUMBER MINT RAITA AND ROSEMARY JUS LIE

Roasted Breast of Duck with
Haricots Verts and Quinoa Pilaf

SUNDRIED CHERRY BALSAMIC REDUCTION

Local Snapper Fillet with Israeli Couscous and
Seasonal Vegetables

SPICY HARISSA BOUILLABAISSE JUS

SAUTÉED SHRIMP PIRI PIRI WITH MEDITERRANEAN VEGETABLES

SEARED ASIAGO POLENTA CAKE

Pan Seared Grouper Fillet with Blistered
Cherry Tomatoes, Fennel and Capers

ROASTED FINGERLING POTATOES

Sesame-Crusted Szechuan Glazed Sea Bass,
Stir-fried Asian Vegetables

MICRO BEETS

Red Chile-Glazed Black Cod fillet with
Black Bean succotash and a Sweet Corn tamale

KEY LIME BEURRE BLANC

ROASTED FLORIDA LOBSTER TAIL WITH CORN PUDDING

GRILLED ASPARAGUS SPEARS, MEYER LEMON AND DRAWN BUTTER

Main Course - Buffet

Sautéed Chicken Breast with Artichokes and
Shitake Mushrooms

CHIANTI WINE SAUCE

Chicken Saltimbocca

WITH TASSO HAM AND SAGE INFUSED PAN GRAVY

GRILLED YUCATÁN CHICKEN ON THE BONE

ORANGE GUAJILLO GLAZE

Grilled Pollo Adobado

RED CHILE MARINATED PAN ROASTED CHICKEN BREAST

Grilled NY Steak with Mushrooms

PORT WINE GRAVY

Slow Braised Boneless Beef Short Ribs

GUINNESS STOUT DEMI GLACE

Mojo Marinated Center Cut Pork Chop

GUAVA BARBEQUE SAUCE

Pork Shank Osso Bucco

FENNEL, LEEK AND ORANGE

Moroccan Lamb Tagine

SIMMERED WITH DATES, GRILLED LEMON, CHICKPEAS AND GREEN OLIVES

Oven Roasted Salmon

GARLIC, CILANTRO AND LIME

Szechuan Glazed Salmon Fillet

BRAISED BOK CHOY

Pan Roasted Branzino

TOMATILLO SALSA VERDE

Miso Glazed Filet of Black Cod “Nobu-Style”

Local Snapper Filet

SAUTÉED FENNEL, TOMATOES AND CAPERS

Grilled Pollo Adobado

RED CHILE MARINATED CHICKEN BREAST

Grilled Mahi Mahi

PINEAPPLE SCOTCH BONNET CHUTNEY

Pan Seared Local Black Grouper

WARM TOMATO OLIVE VINAIGRETTE

Mahi Mahi Crusted in Thyme and Tarragon

LA MANCHA CREAM SAUCE

Accompaniments

La Mancha Saffron Rice Pilaf

Cuban Black Beans & Rice

Lightly Buttered Gnocchi

Orzo with Sun-dried Tomatoes and Spinach

Rosemary Roasted Red Bliss Potatoes

Roasted Garlic Whipped Potatoes

Potatoes Au Gratin

Caramelized Sweet Potatoes

Grilled Polenta Cake with Chives

Couscous with Confetti Vegetables

Quinoa Pilaf with Mushrooms & Pecans

Farro & Sweet pea pilaf

Summer Squash, Carrot, Zucchini & Shallot Sauté

Grilled Mediterranean Vegetables

Pan Roasted Brussel Sprouts with Bacon & Shallots

Classic Green Bean Amandine

Roasted Root Vegetables

Grilled Broccoli with Parmesan & Red Pepper Flakes

Glazed Ginger Scented Young Carrots

Braised Red Cabbage with Bacon & Green Apple

Truffle Mushroom Risotto

Sautéed Seasonal Vegetables

JAMAICAN BRAISED OXTAIL RICE

Plant-Based, Vegetarian and Vegan

SEARED SEITAN WITH KANSAS WHEAT BERRIES AND
CRIMINI MUSHROOMS

ROASTED BROCCOLI AND BRUSSEL SPROUTS

TEMPEH AND MUSHROOM CREPES WITH COLLAPSED SPINACH

ROASTED GARLIC, YELLOW BEETS, BURNT CAULIFLOWER ENDS

TRI COLOR QUINOA CAKES WITH SWEET POTATO,
KALE AND SUNDRIED TOMATOES

MANGO SCOTCH BONNET CHUTNEY

MOROCCAN VEGETABLE TAGINE WITH OLIVES,
PRESERVED MEYER LEMON AND CHICKPEAS

CONFETTI COUSCOUS AND HARISSA

ROSEMARY GRILLED PORTABELLA STEAK WITH
PARMESAN TRUFFLED POMME FRITES

ROASTED GARLIC AIOLI

TOFU RICOTTA GIANT STUFFED SHELLS

SPICY ROASTED FENNEL TOMATO SAUCE

PAN-SEARED POLENTA CAKE WITH BRAISED SWISS CHARD,
ROASTED TOMATOES,GRILLED SHIITAKE MUSHROOMS

BASIL OIL AND BALSAMIC DRIZZLE

JAPANESE EGGPLANT SCHNITZEL WITH HERBED PANKO CRUST AND MUSHROOM KNOEDEL

FRESH LEMON BASIL PESTO

BUTTERNUT SQUASH RAVIOLI TOSSED WITH
GRANNY SMITH APPLES AND TOASTED WALNUTS

LIGHT FRESH SAGE CREME SAUCE

FRIED TOFU WITH PURPLE POTATOES, GARDEN VEGETABLES AND
MASSAMAN RED CURRY SAUCE

BIRYANI RICE

FARFALLE PASTA WITH HERB ROASTED SEASONAL VEGETABLES

BASIL PESTO CREME SAUCE

VEGETABLE LASAGNE WITH GRILLED PEPPERS, EGGPLANT
ZUCCHINI, RED ONION AND FOUR CHEESES

FIRE ROASTED MARINARA SAUCE