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FOOD STATIONS
Platters
Selection of Fine Cheeses, Grapes, Strawberries, Crackers, and Crostini
Assorted Cold Cuts; Chorizo, Serrano, Cantimpalo, and Salami with Marinated Olives
Traditional Crudité Platter with Gorgonzola Dip
Smoked Salmon with its Garnitures; Red Onion, Capers, Dill Cream, and Toasted Rye
Homemade Salmon Gravlax with Honey-Mustard Sauce and Toast Points
Chef Marisoll Nori Maki Sushi Rolls
California
Spicy Tuna
Skirt Steak
Shrimp
Smoked Salmon & Cream Cheese
Served with its Garnitures;
Pickled Ginger, Seaweed Salad, Sweet Soy, and Wasabi Mayo
Sliders
Italian Cold Cuts with Cheese on Buns
Chicken Salad on Mini Croissants
Cubanitos or Medianoches; Pork, Ham, Swiss cheese, Pickles and Dijon Mustard
Grilled Juicy Skirt Steak Caesar-Wrap
Beef Mini Burgers with Melted Brie or Blue Cheese on Rolls
Pasta
Penne Pasta, Cheese Tortellini or Bowtie Pasta in Sauce Royale and Basil Pesto
Add Chicken, Shrimp or Plain
Mashed Martini Bar
Sweet Plantain-Mofongo
Yucca Mash
Yukon Potato Mash
Topped with
Pulled Pork and Chorizo Stew
Shrimp in Salsa Criolla
Grilled Chicken & Chorizos Parrilleros Stew
Guiso de Gandules with Local Longaniza
Grilled Skirt Steak Strips, Red Wine Sauce, Thyme Essence
Risotto
Prosciutto & Gorgonzola with Sun-dried Tomatoes
Shrimp and Spanish Chorizo
Scallop, Shrimp, and Lobster in Saffron Cream
Paella
Seafood, Chicken, and Chorizo
Mixed Seafood Paella
Only Fish Paella
Chef Marisoll Paellita-Boricua with Pork, Chicken, and Longaniza
Carving
Roasted Pork Loin Rubbed in Oregano
Oven-Roasted Turkey
Peppercorn-Crusted Strip Loin of Beef
Herb-Crusted Lamb Chops, Red Wine & Rosemary Reduction
Roasted Angus Beef Tenderloin, Red Wine Sauce
Served with Rolls, Horseradish Mayo, Herb Butter, & Dijon Mustard
Soup
Cream of Pumpkin with Ginger and Cilantro, Coconut Essence
Roasted Garlic & Plum Tomato Soup, Basil Foam
Beef Broth with Yucca, scented with Recao’
Potato and Leek Soup, Parsley Oil
Sweet Corn Chowder with Smoked Chicken
Fabada-Puertorrican Style
Chilled Vegetable Gazpacho
Chilled Cucumber Soup with Yogurt
Asopao’ de Gandules con Mofonguitos
Chicken Asopao
Salad
Crispy Romaine Hearts-Caesar Salad with Garlic Croutons, Parmesan Dressing
Green Asparagus, Mixed Greens, Tomatoes, Dijon Mustard and
Sherry Wine Emulsion
Ensalada Jíbara with Tomatoes, Queso del País, Maduritos & Chicharrones, Cilantro Oil
Goat Cheese Crusted in Walnuts, Mixed Greens, Tomatoes, Balsamic Dressing
Mozzarella and Plum Tomato Caprese, Basil-Pesto Vinaigrette
Yucca Salad with Bell Peppers and Onions in Cilantro Oil
Organic Spinach Salad, Crumbled Gorgonzola, Crispy Bacon with Raspberry Dressing
Cold Appetizers
Oriental Style Seafood Ceviche in Lime, Ginger, and Coconut Cream
Grilled Eggplant and Bell Pepper Terrine with Goat Cheese,
Parsley-infused Oil, Red Pepper Sauce
Shrimp Escabeche with Julienne of Peppers, Romaine and Lime Emulsion
Hot Appetizers
Homemade Lump Crab Cakes, Lime Rémoulade
Creamy Polenta with Mushrooms Fricassee, Drizzled with Italian Parsley Oil
Grilled Shrimp over Risotto Cake, Coco-Curry Sauce
Meat & Poultry
Panko-breaded Breast of Chicken stuffed with Prosciutto and Fontina
Pan-roasted Loin of Pork, Tamarind Glaze with Rum
“Biftec Encebollado” with Onions, Merlot Wine Sauce
Grilled Filet of Beef & Spanish Chorizo Brochette, Red Wine Reduction
Pan-roasted Filet of Beef, Port Wine Reduction, Thyme Essence
Grilled Veal Chop, Sautéed Mushrooms, Marsala Reduction
Rack of Lamb with Pommery Grain Mustard & Red Wine Reduction, Rosemary Essence
Seafood & Fish
Scallop & Shrimp Brochette Provençale Style
Plantain-Crusted Filet of Fish with “Salsa Criolla”
Salmon Filet Oriental Style with Vegetables in Teriyaki Marinade
Pan-seared Filet of Mahi-Mahi, Curry Sauce with Coconut and Cilantro
Filet of Fish, Mandarin Orange Glaze, and Oriental Reduction
Fish “Pionono” with “Salmorejo de Jueyes”, Cilantro Cream
From the oven
Baked Salmon Coulibiac, Watercress Mayo
Traditional Beef Wellington with Madeira Sauce
Chef's Specialties
Chef Marisoll Risotto with Shrimp, Lobster, and Scallops in a Saffron Cream
Shrimp and Andouille Sausages Cajun Style served over Linguini
Shrimp and Grilled Sirloin Surf & Turf, Red Wine Reduction and Dill Beurre Blanc
Traditional Surf & Turf, Lobster Tail and Petit Filet Mignon, Red Wine Sauce and Drawn Butter
Potatoes & Other Starches
Purple “Malanga” Mash
Green Plantain “Mofongo” with Chicharrones
Yukon Potato Mash with Roasted Garlic
Ripe Plantain Amarillitos en Almibar
Crispy Plantain Tostones
Israeli Couscous
Sautéed Potatoes in Herbed Butter
Rice
Saffron Rice
Herbed Onion Rice
Pigeon Pea Risotto Cake
Spiced Basmati Rice
Rice & Beans “Mamposteao”
Herbed Rice Pilaf
Arroz con Gandules
Vegetables
Selection of Fresh Vegetables of the Day
Desserts
Tropical Fruit Salad
Coconut or Vanilla Flan
Deep-fried Apple or Banana Wontons, Vanilla and Ginger Sauce
Double Chocolate Cake with Mint-Cream Chantilly and Toasted Walnuts
Caramelized Pineapples in Dark Rum, Coconut Sponge Cake with Whipped Cream
Crêpes with Mixed Berries Marinated in Grand Marnier and Mint, Vanilla Ice Cream
Fresh Fruits with Raspberry or Mango Sorbet