Entrée Menu

Dinner, Drinks & Design Collection

Surf & Turf
• Beef Medallions (160 Grams) and Jumbo Shrimp (120 Grams - 3 Pieces). Your Choice of Sauces and 2 Sides below

Filet Mignon in Herbs with Caramelized Shallots, Goat Cheese and Chile Adobo Sauce
• served with Asparagus and Phyllo Pouch filled with Portobello and Chives

Shrimp, Beef Filet, Vegetable and Bacon Shish Kabob (280 grs.)
• Your Choice of 2 Sides below 

Duo of Baked Salmon and Mahi-Mahi or Sea Bass
• with Fennel Bulbs, Celery, mixed Herbs and Cheese, Red Peppers and White Wine.  Your Choice of 2 Sides below 

Mahi-Mahi
• with Creamy Tomato Sauce with Tarragon and Roasted Peppers with Zucchini. Your Choice of 2 Sides below 

Mahi-Mahi
• i n Epazote and Dill Sauce with Fried Leek served with Seafood Risotto in Arabic Sauce with Pistachios and Poblano Peppers; and button Mushrooms and Asparagus

Chicken Supreme
• stuffed with Shrimp, Spinach, Swiss Chard and Pine Nuts with White Wine and Mushroom Sauce.  Your Choice of 2 Sides below

Fresh Red Snapper Filet stuffed with Seafood
• baked with vegetables, served with Saffron Rice and Sliced Vegetables with Asian Noodles

Norwegian Salmon
• on a bed of fresh Thyme infused Vegetable Ratatouille served with Smoked Almond Risotto

Fresh Red Snapper Filet
• cooked in a Peperonata of Bell Peppers, Garlic, Olives and Wine Vinegar, on Green Herbed Rice    

Sauces for Beef Medallions

• Three Pepper Sauce    
• Red Wine and Shallot Reduction    
• Port and Portobello Mushroom Sauce    
• Dark Tequila Sauce

Sauces for Shrimp

• Garlic Butter    
• Lime Butter    
• Tequila Sauce    
• Orange Butter

Sides

• Sautéed Vegetables in Creole Zucchini     
• Steamed Turned Potatoes     
• Walnut Rice    
• Potato Florets topped with a touch of Paprika    
• Cheese and Apple stuffed Phyllo Pouch    
• Turned Potatoes with Paprika

Dessert

• Assorted Petite Four Platter per table that includes:

• Chocomania
• Mini Tartlets of Apple, Nut and mixed Fruit
• Pear Purses
• Mini Cheese Tartlets