Guests Greeted with Cuba Libre (Coke, Rum and Lime) and White and Red Wine Sangria
Passed Hors D’oeuvres
Mini Vegetable Empanadas with Lime Crème Fraiche
Spoons of Sauteed Crab Cakes with Avocado Cilantro Puree and Micro Cilantro
Tostones with Shrimp and Garlic Dipping Sauce
Spicy Shredded Pork on Crispy Plaintains
Skirt Steak Skewers with Chimichurri Sauce
Shrimp Ceviche Tostaditas
Soup and Salad Course
Mini Soup and Salad, Frijoles Negros with Crème Fraiche and Chive Baton in Demi Cup and Ensalada Tropical Mixa, Mixed Greens Topped with Pineapple, Mango, Strawberry and Avocado in a Lime Vinaigrette
Served with Crusty Baguettes and a Trio of Compound Butters
Intermezzo
Mango Sorbet Served in a Chilled Champagne Saucer Flute
Entrée
Filet of Beef with Chimichurri Sauce and Spanish Saffron Rice with Grilled Summer Vegetables Drizzled with Freshly Squeezed Lime
Or
Lechon Asado, Garlic Lime Marinated Pork Loin, Served with White Rice and Black Beans with Crispy Tostones Drizzled with Garlic Sauce
Dessert Station
Roasted Pineapple Empanada
Coconut Flan
Tropical Fruit Skewers in Pineapple Tree
Café con Leche, Butler Passed Mini Shots of Cuban Coffee
Freshly Brewed Regular and Decaffeinated Coffee, and Hot Tea, Served with Sugar Cubes, Creamer and Sweet & Low