top of page

SAMPLE MENU





Hors D’oeuvre Selections
-Spicy Ratatouille Cup-
Diced eggplant, zucchini, squash in a phylle cup
-Smoked Salmon Deviled Egg-
Smoked salmon mousse with caper berry
-Jerk Chicken Slider-
Grilled jerk chicken thigh with mango ketchup and Caribbean slaw
Salad Selections
-Tri Color Tortellini Salad-
-Chicken Caesar Salad-
-Antipasto Salad-
-Mixed Green Salad-
Entrée
-Grilled Cilantro Lime Chicken-
A half chicken marinated with lime juice, cilantro, and spices
-Pomegranate Glazed Rack of Lamb-
Rack of lamb served with a reduced pomegranate sauce
-Grilled Rib Eye Steak-
16oz bone-in steak hand rubbed with spices and grilled
-Grilled Mahi-Mahi with Pineapple Salsa-
Grilled and lightly seasoned mahi-mahi and pineapple salsa
bottom of page