Duo Plated Menu
Plated Dinner ~ 3 hors d’oeuvres, 1 salad, 1 entrée, 2 protein, 2 sides, a center piece display of mini desserts
Passed Hors d’oeuvres
Ahi tuna with seaweed salad, Jerk ponzu
Jamaican beef empanada with mango chutney
Jerk chicken Satay drizzled with mild jerk sauce
Conch fritters with spicy cocktail sauce
Roasted root veggie kebab with habanero ketchup
Lump crab cakes with Keylime aïoli.
Coconut shrimp with pineapple-honey dipper
Shrimp Carib bacon wrapped with peppers
Caprese Skewers drizzled with balsamic glaze
Spinach and Feta Stuffed Mushrooms
Salads
Arugula: melon tossed with champagne vinaigrette, topped with sun-dried, cherries, goat cheese.
Key West Caesar: with herb croutons, Shaved Parmesan, keylime Caesar dressing.
Jamaican wedge: topped with tomatoes, bacon, blue cheese, mild jerk vinaigrette.
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Entrees
Lamb
Lollipop drizzled with Jamaican herb demi-glaze.
Beef
Slow cook short ribs with jerk demi.
Center cut petite filet mignon fine herb butter
Flank steak with chimichurri sauce
Oxtail Stew, slow braised with island herbs, root veggies
Pork
Havana roast topped with cilantro-lime sauce
Hawaiian chop with grilled pineapple salsa
Calypso pork, with spiced rum-citrus-butter glaze.
Seafood
Grouper, pan seared with Keylime butter
Mango Mahi, blackened with a crisp watermelon salsa
Snapper, deep-fried with citrus butter
Shrimp, sugarcane skewered with citrus aioli
Lobster, split tail with herb butter.
Chicken
Mojo Roasted topped with pickled onions
Jamaican Jerk, topped with mango salsa
Brown stewed with root vegetables
Flat iron grilled with roasted pineapple salsa
Sides
Jasmine rice Herb roasted potatoes
Garlic cream potatoes Lobster mac & cheese
Coconut rice and peas Jerk-deep-fried potatoes
Roasted Asparagus Buttered steamed cabbage
Butter glazed Broccolini
& Carrots
Desserts
Assorted baby cakes, Lemon creme, Chocolate creme, Royal vanilla, Strawberry crème
Assorted Petit fours keylime tartlets, Grand Marnier Salambo, crème brûlée, chocolate Barquette, opera diamond.
