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

© 2003 Levy Restaurants. All Rights Reserved.