Passed Hors d'Oeuvres
Cheese & Herb Stuffed Figs:
Savory poached figs filled with a creamy cranberry goat cheese and herb filling drizzled over with a balsamic glaze.
Stuffed Portobello Caps:
Fresh baby Portobello mushroom caps stuffed with roasted cherry tomatoes and cheese, topped with a balsamic glaze.
Mac & Cheese Fritters:
House-made macaroni and cheese fritters.
Prosciutto Wrapped Melon Balls:
Fresh melon balls, wrapped with Prosciutto de Parma, topped with a balsamic glaze.
Toasted French baguette, topped with fresh tomatoes, basil, and mozzarella, drizzled over with a balsamic glaze.
Spinach and feta, wrapped in phyllo dough.
Brie & Fig Cups:
Baked brie and a fig preserves in phyllo cups.
Assorted types - Lorraine & Florentine.
Salmon Mousse Bites:
Wild Alaskan Salmon mousse on cucumber slices.
Pear & Brie Cups:
Warm poached pear and brie cheese, served in a phyllo cup.
Sweet Plantain and Prosciutto Wrapped Asparagus:
Roasted tender asparagus sticks with baked sweet and ripe plantain wrapped in Prosciutto de Parma.
Mini Tomato and Mozzarella Skewers:
Mozzarella, mini tomatoes, and basil on skewers, drizzled with a balsamic glaze.
Vegan Cucumber & Avocado Gazpacho:
Chilled gazpacho style soup, composed of cucumber and avocado, and seasoned with cilantro, garlic, and lime juice.
Fresh zucchini ribbons, marinated in olive oil and lemon, topped with shaved Parmesan cheese and pine nuts.
Cubed fresh eggplant and oyster mushrooms marinated in fresh lime juice, celery, onion, diced red bell peppers, habanero peppers, and fresh cilantro. Served with a crispy plantain chip.
Pulled Pork on Plantain Chips:
Our signature style pulled pork, served over a crispy plantain strip.
Fig Barbecue Steak Rolls:
Seared steak rolls, drizzled with a fig barbecue sauce.
Peanut Coconut Curry Chicken Satays:
Sliced and seared chicken breast on a skewer with savory a coconut curry dipping sauce.
Spicy Chicken Endives:
Chopped marinated chicken tossed with cucumber and a roasted corn salsa on Belgian endives.
Cheese & Mint Stuffed Steak Rolls:
Seared steak rolls stuffed with blue cheese and mint, drizzled with a fig pepper sauce.
Pulled Pork Empanadas:
Empanadas stuffed with our signature style pulled pork, pickled red onions, and raisins.
Baby lamb chops, topped with a mint-fig drizzle.
Mini beef cheeseburgers.
Mini Lump Crab Cakes:
Mini lump crab cakes topped with a Florida citrus aioli.
Mini Truffle Steak & Potato Skewers:
Seared steak over fingerling potatoes with truffle oil.
Chicken & Waffle Bites:
Waffle bites, topped with fried chicken and candied bacon, drizzled with a honey Sriracha sauce.
Steamed, peeled, and deveined shrimp, served with a mango habanero chutney.
Roasted Fig Style Ceviche:
Cubed seasonal white fish marinated in fresh lime juice, celery, onion, diced red bell peppers, habanero peppers, and fresh local cilantro. Served with a crispy plantain chip.
[Each platter serves about 30 people]
Tropical Fruit Platter:
An assortment of seasonal tropical fruit.
An assortment of artisan cheeses, served with crackers, cornichons, honey, and fig jam.
Assortment of cranberry tuna salad and ham and cheese pinwheel sandwiches.
Vegetable Crudité Platter with Dressing:
An assortment of seasoned seared and raw vegetables.
An assortment of cured meats, artisan cheeses, cornichons, honey, fig jam, and crackers.
Nova Lox Platter:
An assortment of smoked salmon, cream cheese, bagels, lettuce, tomato, and red onion.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.