Baguette Garlic bread, and flatbreads. Served with herb-infused Olive oil
Island Salad Display
Shredded assorted greens topped with, Olives, Onions, Tomato, and cucumber and mixed with chunks of cured meats and cheese ( Tapas ). Served with a Balsamic vinaigrette.
Main Course
Stuffed Organic Chicken Breast stuffed with Chorizo Sausage and herbed cornbread topped with a Spanish tomato sauce with roasted garlic.
Side
Spanish Style Pisto Manchego ( Spanish Ratatouille ) With stewed, Squash. Onions, Bell pepper and roasted garlic topped with Manchego cheese and baked deep-dish style.
Dessert
Hand-dipped chocolate fruits incuding Pineapple and strawberries.
Buffet set up included, serving utensils, Chaffing dish, Sterno ( Disposables not included )
Other Infomation
Hello, I am Chef Howard. Having over 30 years of experience as an executive chef in South Florida, my work has led me from classical training with top French chefs to serving over 3,000 guests at a Puerto Rican festival. I love all types of cuisine, and love making the impossible happen for my customers even more. Creativity is my passion, so any chance I get to design a fun menu is a great day. This menu is inspired by classic Southern cuisine from around the world. I use only the freshest ingredients paired with delicate flavors and presentation. Feel free to use the message button if you have any questions for me, I look forward to communicating about your event soon. Thank you.
Meal for 18 on 14 May 2022
Snapper Risotto
Entree Combo
Pan Seared Large Diver Scallop over roasted vegetables
