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LIST
HORS D'OEUVERS
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Tostones topped with shrimp, hearts of palm and mango salad |
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Chicharrones de pollo with citrus mojo dipping sauce |
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Fillo tarts filled with goat cheese and guava chutney |
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Chicken sauté with peanut dipping sauce |
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Stuffed mushrooms with
wilted greens and chafed parmesan |
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Foie gras crostinis
with caramelized plums |
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Yuca & manchego cheese
fritters |
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Endive boats with salmon
rillette |
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Deep-fried Wontons with
creamy curried chicken |
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Crabmeat and mushroom
spring rolls |
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Sweet plantain bird’s nest
filled with ropa vieja |
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Grilled beef rolls with
scallions & soy dipping sauce |
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Sand dollar chicken
and red pepper quesadillas |
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Tenderloin of pork
crostinis with raspberry, onion & zinfandel wine marmalade |
Red pepper crusted tuna
with spicy mango salsa
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Stuffed mushrooms with spinach and boursin |
Dates stuffed with chorizo and cream cheese wrapped in beacont
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Full Bar:
Fully stocked with premium brands
Imported and Domestic Beer
Red & White Wine
Assorted Soft Drinks
Cranberry and Orange Juice
Club soda and tonic water
Lime, Ice
Cocktail napkins and stirrers
$18.00 per person
(Plus tax)
Wine and Beer Bar:
Red and White Wine
Imported and Domestic Beer
Assorted Soft Drinks
Ice
$9.00 per person
(Plus tax)
Soft Bar:
Assorted Soft Drinks
Cranberry and Orange Juice
Club soda and tonic water
Lime, Ice
$5.00 per
person
(Plus tax)
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Stations /Buffets
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A buffet is a meal serving system where patrons serve
themselves. It is a popular method of feeding large numbers of people
with minimal staff. It is generally viewed as a less elegant form of
dining. However, it's the preferred serving arrangement on holidays and
similar occasions to minimize the required number of staff. |
Hors d'oeuvers
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If there is a long waiting period between when the
guests arrive and when the meal is served (for example, during a
cocktail
hour), these might also serve the purpose of sustaining guests during
the long wait. Hors d’œuvres are sometimes served with no meal served
afterward. This is the case with many
reception
and
cocktail party
events. |
Sit-down dinner
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Your tables will be
set with white linens and white napkins. Every setting has quality
flatware along with the best selection which includes coffee cups, wine
and water glasses, bread and butter, salad and dessert plates. |
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typical menus
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CLASSIC
Tenderloin of beef
with béarnaise and chimichurri
Chicken breast filled Swiss
chart, bacon and goat cheese
Rice with almonds and
champagne
Grilled vegetable antipasto
salad
Assorted green salad with
walnuts mandarins and Spanish sherry vinaigrette
ITALIAN
Make your own pasta:
Penne with Alfredo and
Marinara sauce
Chicken, diced ham,
shrimp, vegetables, black olives, green onions,
Sun dried tomatoes, and Parmesan
Carved London broil
Assorted green salad
with nuts, fruit and raspberry vinaigrette
Bread sticks/Flat
breads.
Miami fusion
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Arroz Campesino cooked on premises in
paella dish with chicken breasts, vegetables, corn and sausage
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Homemade mariquitas |
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Caesar salad
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Rolls and butter |
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Service:
($20 per hour/per
server/minimum 4 hours)
The
above proposal can be modified at your request.
Pepe
Luzarraga Catering requires a 50% deposit a week prior to the
event to reserve the date on our calendar. The balance is due
the day of the event.
Thank you for the
opportunity to serve you!
All Major Credit
Cards Accepted
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