FLAMBOYANCE MENU

BREAKFAST

Scrambled eggs with brie and bacon

Goat cheese and smoked salmon frittata

Banana-stuffed French toast

Pancakes with exotic fruit compote and maple syrup

Buttermilk biscuits with honey butter and fresh fruit

Eggs Benedict with portabella mushrooms

LUNCH

Grilled shrimp BLTs with avocado salsa

Rustic pizza with chicken, rosemary and goat cheese

Caribbean pasta salad

Sesame seared tuna over mixed greens with wasabi vinaigrette

Black bean and yellow rice burritos

Tomatoes stuffed with curried chicken salad

HORS D’OEUVRES

Brie baked en croute with tomato chutney

Tomatoes stuffed with feta and olives

Assorted crudités with Asian dipping sauce

Smoked trout pate with toast points

Smoked salmon and cucumber ribbons

Balsamic roasted grapes with prosciutto

FIRST COURSE

Shrimp and sweet potato soup

Grilled shrimp skewers on grilled eggplant with tomato-feta relish

Skewered steak with guava soy glaze and grilled pineapple

Sweet potato onion pancakes

Goat cheese and roasted red pepper quesadillas

Spicy Chilled Gazpacho

MAIN COURSE

Ginger-cilantro grilled chicken with fried plantains

Cuban style pork loin with festive black beans and yellow rice

Grilled salmon with chile-honey glaze and ginger-red onion relish

Grilled spice-rubbed tuna with pineapple glaze

Pasta with shrimp and chunky tomato saffron sauce

Beef medallions with lime-marinated red onions and chunky pineapple catsup

DESSERT

Banana-Papaya Fool

Sticky rice pudding with mangoes and raisins

Strawberry-mint mousse

Dark chocolate turnovers with fresh raspberry puree

Assorted citrus sorbets

Individual Fallen Chocolate Cakes