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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

#ChefMarisoll 

Tel: +1-787-518-3909  |  Email: chefmarisoll@chefmarisoll.com

 

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