Guests were greeted with refreshments at our bar stands and a stationary appetizer table that included:

• Fancy sliced imported cheese trays
• Imported antipasto trays
• Crudité display with store-made hummus
• Eggplant componata and tomato bruschetta served with assorted sliced baguettes
• Guacamole, corn, and bean salsa served with tortilla chips

Butler passed hors d’oeuvres included:

• Coconut shrimp served with mango pepper dipping sauce
• Franks in a blanket served with mustard
• Sliced filet mignon served on French rounds topped with melted butter
• Mini Cuban sliders of ham, roast pork, Swiss, pickle chips, mayo, and mustard on a Miami-style onion roll
• Flatbread margarita pizza strips
• Mini beef empanadas served with chimichurri sauce

Our buffet set-up was out of this world! We had an assortment of tropical dishes including:

• Mixed greens and water cress salad with fresh sliced avocado, pineapple, tomatoes, red onions, and black beans tossed with cilantro lime dressing
• Cuban style chicken fricassee with traditional dish-boneless chicken thighs, herbs, potatoes, and olives
• Grilled salmon with mango salsa
• Yellow rice with peas
• Short rigatoni with broccoli rabe, olive oil and garlic
• Seasoned pulled pork served with a variety of sauces and mini buns
• Ginger-soy marinated flank steak
• Grilled vegetables
• Sweet rolls served with butter

We can’t forget about the dessert!

• Fancy sliced fruit tray with citrus fruit dip
• Our homemade churros with chocolate drizzle
• Warm sweet yellow plantains cooked at our flambé station and served with homemade pre-scooped coconut ice cream and caramel sauce