Catering Lunch

Plated Lunch

Vegetarian Options

· Eggplant Salad

· Mushroom soup

· Vegetable tart with goat cheese and basil

· Mango sorbet

· Spinach and pear salad

· Curry tofu and vegetable soup

· Chayotes filled with vegetables and parmesan cheese

· Yogurt and fruit jello

· Stir fried vegetable salad with vermicelli pasta

· Black bean soup

· Sesame Tofu seasoned with hoisin sauce

· Coconut and raspberry mousse

Plated Lunch options with meat

3 Course Meal.

Your Choice of a Starter/Main dish/Dessert

Starter

· Caprese salad

· Spinach and goat cheese salad

· Jicama and mango salad

· Eggplant salad

· Los Cabos Salad (Chicken breast, roquefort cheese, turkey bacon, onion, lettuce, avocado, corn and palm hearts)

· Shrimp Spring Rolls

· Soy Ceviche

· Ceviche Trilogy

· Proscuitto and mozarella bruschetta

· Beet and orange soup with yogurt ice cubes (cold)

· Mushroom soup

· Black bean soup

· Chilled tomato soup with rocket pesto

· Butter bean and sun dried tomato soup

Main Dishes

Chicken supreme with a mango and chipotle sauce and Glazed Vegetables and pureed Black beans
Rosemary turkey breast with grilled fruit topped off with a Rosemary reduction sauce and Mashed sweet potatoes
Axiote Shrimp with Polenta with vegetables and Spinach and panela cheese salad
Fish of the day with corn bread with creamed spinach and wild rice with apricots
Glazed Salmon with fruits topped off with a balsamic reduction and mashed potatoes with spinach
Scallops with cajun spices served with slices of vegetables glazed with apple vinager
Rib eye with a fine herb butter rub and a potato Tower with bacon wrapped asparagus
Filet mignon in a pepper sauce and shrimp in a tamarind sauce
Marinated flank steak

Desserts: