Accompaniments
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 Sautรฉ
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
Sautรฉed Seasonal Vegetables
Potatonik
JAMAICAN BRAISED OXTAIL RICE
Main Course - Buffet Dinner
Sautรฉed Chicken Breast with Artichokes and
Shitake Mushrooms
CHIANTI WINE SAUCE
Chicken Saltimbocca
WITH TASSO HAM AND SAGE INFUSED PAN GRAVY
GRILLED YUCATรN 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
SAUTรED 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
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
SAUTรED 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
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