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Plated First & Dinner Course
Please Reserve At least 10 Days Before Event                                      Additional Chef & Service Rates Will Apply                                                   

Choose any First & Dinner Course $70 Per Guest, minimum 8 Guests

(V) Vegetarian option available

FIRST COURSE

Spanish Sauteed Prawns

Lemon, cilantro garlic, salsa roja, olives, herb butter crostini

 

Ceviche

Red bell pepper, cilantro, radish, scallions, lime pickled red onions & Aji Amarillo, fried plantain chips

 

Seafood & Fish Cake

Green apple salad, roasted corn with cilantro crema, citrus aioli and pomegranate 

 

Bulgur Wheat Salad 

Fresh oregano roasted chicken, tomatoes, parsley, lemon, zucchini, roast eggplant with garlic honey vinaigrette (V)

 

Quinoa Salad 

Tomato, cucumber goat cheese, carrots, mint, beets, shrimp skewer, lime ginger vinaigrette (V)

Cured Insalata 

Arugula, pancetta, bacon, prosciutto, parmesan crisp, greens, pepperoncini, rosemary croutons & pepper chive dressing

Prawn Salad

Orange chili, wild greens, avocado, heirloom tomato, roasted corn, plantano frito, lime citrus vinaigrette

Grilled Calamari Octopus  Ensalada 

Scallion, Kalamata olive, baby heirloom tomato, English cucumber, goat cheese pomegranate vinaigrette

 

Kelp & kale

Seared tuna, black quinoa, red cabbage, carrots, soybean, yuzu vinaigrette

 

Steak & Peppery Arugula 

Shave manchego, cracked peppers, chive lemon cream dressing basil crostini (V)

Ahi Tartare

Italian grill flat bread, ginger, sesame, soy vinaigrette, avocado mousse, heirloom tomatoes, seaweed salad

Spinach Ensalada 

Tomato, parmesan, green onion, carrots, chickpeas, roasted chicken breast, basil vinaigrette (V)

SECOND COURSE

Ribeye

Fingerlings, cracked pepper cream reduction, leek shoots Asian wild mushroom

 

Rosemary Mustard Chicken

Black forbidden rice, beurre blanc, oven roast  tomatoes & truffle oil

 

East Hangar

Asian inspired hanger steak, Japanese purple yams, spinach shiitake stir fry 

 

Chop Mostarda 

Center pork chop mustard seed apple & fig, braised cabbage with bacon & pancetta multi-colored potato

 

Lime Seared Grouper 

Parsnip puree, Japanese eggplant, glazed scallions, root vegetables

 

Garlic Ginger Ahi  

Seared tuna, scallions, black rice asparagus stir fry, mushroom soy glaze, bok choy

 

Oaxaca Swordfish

Orange chili char-grille, creamed corn, fennel apple citrus slaw

 

Mustard Crusted Salmon

Quinoa tabbouleh, vine squash salad, dressed heirloom grape tomatoes

 

Corvina Fish

Olive pepper tapenade, roasted tomatoes couscous, rainbow carrots, parsnip roots

Bayou Shrimp & Lobster

Roasted corn off the cob, parmesan, crème, red bell pepper, fresh herbs, asparagus

 

Sea Bass

Purple okinawa yams, grilled bok choy, Japanese eggplant and miso glaze

 

Whole Grain New York Steak

Mustard seed, roasted garlic potato gratin, seared brussels sprouts & thyme pan sauce

 

Angus Prime Steak

Blistered green beans, goat cheese, tomato, cauliflower celery root puree, caramelized leek as jus

 

Cornish Hen

Savory root vegetables, toasted pine nut & pancetta brussels sprouts pinot noir spiced glaze

 

King Oyster Mushroom Steak

Seared in brown butter & rosemary, Japanese eggplant roasted tomato ragu, olive, parmigiana cheese & chive pesto (V)

 

Surf & Land

Rib eye sesame soy steak, Korean lobster tail, forbidden black rice and seared king mushroom

Roasted Bird

Pesto chicken, eggplant ragu, oven potatoes, mushroom butter sauce

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