Hors D’Oeuvres: Brie Cheese with Grapes and Walnut on Bruschetta, Chipotle Beef Empanadas, Coconut Shrimp with Sweet Chile Sauce.
Salad:Grilled Baby Romaine, Hearts of Palm, Coconut Flakes and Pomegranate Seeds, Served with Ancho Honey Dressing.
Bakery Basket: To Include A Variety of Breads, Breadsticks, Rolls, Sundried Tomato Tapenade, and Sweet Butter.
Duo Entree: Flat Iron Steak with Chimichurri Sauce and Grilled Salmon with a Mango Citrus Salsa, Garnished with a Sweet Plantain, Braised Sweet Potatoes, and Grilled Vegetables.*
Dessert: Tropical Fresh Berry Basket: Belgium Chocolate Dipped Tulip Cup Filled with Grand Marnier Custard, Mango, Strawberries, Dragon Fruit, Star fruit and Kiwi.
*Vegetarian Option: Mushroom Risotto with Spinach Puree and Grilled Vegetables. If you prefer the vegetarian option, please contact Kirstine Lighthart at firstname.lastname@example.org as soon as possible.