THEMES & CONCEPTS

Wine and Cheese Bar

SELECTION OF INTERNATIONAL CHEESE
VINES OF SEEDLESS WHITE AND RED GRAPE
CLUSTERS OF BERRIES
HAWIAN PINEAPPLE WEDGES
TABLE WATER CRACKERS - BAGUETTES OF FRENCH BREAD
OUR WINE BAR IS SELECTED WITH OUR CLIENT
BURGUNDY- MERLOT -CABERNET CHARDONNAY
BORDEAUX- SIRAH RIESLING ZINFANDEL

NAUTICAL STATION

MAINE LOBSTER COCKTAIL
CLASSIC CHILL PRAWNS
STONE CRAB CLAWS
OYSTERS
BELON MALAPAQUE BLUE POINT
TOAST POINTS - OYSTER CRACKERS - GARLIC BAGUETTES
SAUCES: MIGNOGNETTE COCKTAIL SAUCE REMOULADE GARLIC BASIL OIL

CARVING STATION

PEPPER CORN SEARED ROAST SIRLOIN OF BEEF
PARMESAN CRUSTED RACK OF LAMB
ROSEMARY CRUSTED ROAST PORK LOIN
SAUCE: BALSAMIC GLAZE - MUSTARD MARSALA - HORSERADISH AIOLI

TUSCAN PASTA STATION

PENNE WITH LOBSTER AND SHRIMP MELANGE TOSSED IN GARLIC PARSLEY OIL
PANCETTA AND SMOKED CHICKEN WITH FETTUCINI IN A SPICY REGGIANO CREAM
FRESH BAKED BAGUETTE - GARLIC ROLLS -FLAT BREADS
RED CRUSH PEPPER - FRESH BLACK PEPPER - FRESH REGGIANO CHEESE
HOT OIL - ROSEMARY OIL - EXTRA VIRGIN OLIVE OIL

ASIAN STATION

CRISPY SHRIMP SPRING ROLLS WITH SCALLION DIPPING SAUCE
STEAMED BARBECUE PORK BUNS
SPICY SMOKED SALMON - TUNA SEAWEED ROLL
WITH LEMONGRASS GINGER SOY
SESAME CHICKEN WITH SWEET AND SOUR SAUCE
LAQUERed SHREDDED DUCK WITH SCALLIONS - DUCK CRACKLINGS - HOISIN SAUCE
BAMBOO STEAMED PANCAKES
CHINESE BOX OF LO-MEIN GLASS NOODLES AND ASIAN VEGETABLE

LATIN CARIBBEAN STATION

CILANTRO GARLIC MOJO MARINATED ROAST PORK
ISLAND CODFISH CAKES WITH TOMATO REMOULADE
BAHAMIAN CONCH CEVICHE MARTINI WITH TOASTED COCONUT
MANGO MUSTARD GRILL SHRIMP SKEWERS
CUBAN GARLIC TOSTONES - SWEET PLANTAINS