Friday, July 20, 2007

Latino Fusion Wedding Menus

Latino Fusion Wedding Menus

- Menu A
passed hors d’oeuvres

absolute caribbean shrimp shooters – these are really cool and fun
coconut & island spiced shrimp shooters
served in a absolut citrus and coconut infused shot glass

rumba albóndigas argentinean seasoned beef meatballs glazed with chimichurri . creating a surefire dance to your palate havana bundles cuban potato croquettes wrapped in crispy pastry flamingo empanaditas
rich cream cheese crescent of savoury beef picadillo
with onions, olives and raisons baked until golden brown

bejeweled filet mignon crowns

cucumber crowns filled with tender filet mignon, slivers of red & yellow peppers, cilantro, mint & scallions in a soy ginger glaze.

auntie dai’s chicken dumplings
chicken and veggie dumplings passed on asian spoons
with wasabi- soy sauce

mojito chicken
rum , lime and mint drunken chicken bytes

sopa de frijoles
cuban black bean soup sips in minature espresso cups
drizzled with sofrito

latino lollipops
tomato and fresh mozzarella cheese skewers
dressed in coriander vinaigrette

Menu A continued
Latino fusion dinner buffet – served by CuisinEtc waitstaff
….herb rubbed boneless pork chops
served with a guava and port demi-glace

….portebello chicken and pasta marsala - non dairy cream sauce
note: can also be made with sundried tomato, non dairy cream and white wine sauce
(if you prefer not to have mushrooms)

….organic quinona and basmati rice pillaf

….honey and thyme roasted spring vegetables

….broccoli and garbonzo salad with sweet pepper aioli dressing

….spinach & watercress salad with roasted peppers and marinated artichokes
citrus and extra virgin olive oil vinaigrette

fresh fruit display to compliment the wedding cake you will be providing
chocolate dipped strawberries

Menu B

passed hors d’oeuvres

miami vice biscuits
filet mignon with guava mustard in mini biscuits

aztec shrimp boats
a refreshing mix of rock shrimp, aztec quiona grain, tomato, parsley, scallion & mint dressed with lime vinaigrette served in a mini wonton boat

cuban smoking seafood cigars
filled with seasoned crab & sweet chili jam dip
passed atop a smoking glass lantern

east meets west pork satay
crispy panko pork satay with a ying yang
of dips asian chili jam and italian marinara

dumplings dot com
pork dumplings passed on asian spoons
with wasabi- soy sauce

rosemary dijon glazed chicken & apple sausage bytes

zesty sesame and ginger flavored beef & pork meatballs with asian ginger-hoisin glaze

guava cheese torta in mini butter milk biscuits

golden triangles
piquant potato & veggie triangles with cilantro chutney

Menu B - continued
dinner buffet – served by CuisinEtc waitstaff
juniper and black pepper coated roast tenderloin of pork
balsamic barbecued onions with horseradish-chive aioli
…….substitute filet mignon add 9 per guest

havana grilled salmon with bow tie pasta and haricot vert in a cilantro sauce

michaelangelo – grilled chicken with roasted chunks of fresh tomato
in a fresh basil, olive oil & roasted garlic sauce

roasted asparagus with lemon and lime zest

julienne of zucchini & carrots with black sesame seeds and fresh herbs

new potato with artichokes and roasted peppers

field greens with peppered goats cheese croutons
and pomegranate balsamic vinaigrette

fresh fruit display to compliment the wedding cake you will be providing
chocolate dipped strawberries

Menu C
passed hors d’oeuvres

tempura shrimp with ginger ponzu dipping sauce

havana crab cakes
panko & cornmeal crusted crab cakes with chipotle lime aioli

cuba libre royale
rum, coke & lime cured salmon gravalox served with crème fraiche perched on cucumber crowns

bahía de miel lechon asado
guava honey bbq roast pork and criollo slaw on mini biscuits

duck jubilee pinwheels
glazed smoked duck wrapped around
port macerated bing cherries, red currants & arugula

coco loco chicken
caribbean coconut chicken skewers with mango tango dip

black bean & avocado tostones

roasted pepper and tomato soup sips in demitasse cups

spicy cumin spiced potato bundles served with cilantro chutney

Menu C - continued
dinner buffet
– served by CuisinEtc waitstaff
honduras roasted pork
rich meat and garlic gravy with tender roasted pork and carmelized shallots

portebello mushrooms and sauteed lemon chicken in a light marsala sauce

tortellini with pesto cream sauce and peas

sauteed carrots and yellow squash

smashed potatoes with caramelized shallots & roasted garlic

spinach salad with carrots, red onion and balsamic dressing

fresh fruit display to compliment the wedding cake you will be providing
chocolate dipped strawberries

Cost per guest based on 150-200 guests starting at $75 per guest

Creative CuisinEtc... more than just great food...646-932-3496

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