– 3 cold or hot canapes
– 1 Appetizer 
– 1 Entrée or main course 
– 1 Dessert 
– Premium charcuterie board 
– Water, bread and butter 

– Conch ceviche with plantain chips
– Crostini and local tomato, Thai basil and balsamic Bruschetta 
– Local avocado and shrimp mousse 
– Conch fritters and mango scotch bonnet sauce
– Tuna tartar Nikkei style
– Local fish ceviche
– Mini crab cakes with tartar aioli and corn relish
– Mushroom and heart of palm ceviche with plantain chips (Vegan)
– Chicken yakitori with teriyaki glaze and black sesame seeds
– Jerk chicken skewers
– Coconut fried wild shrimp with rum-infused cocktail sauce
– Vegetarian Samosas with tamarind sauce

– Classic French onion soup with gruyere crostini
– Roasted pumpkin and coconut infused soup
– Corn chowder with lobster medallions
– Couscous or quinoa salad
– Panzanella salad
– Supreme Caesar salad
– Tropical poke bowl
– Local green salad
– Lobster bisque
– Mexican Tortilla soup

– Blackened pan seared tempura
– Pan-seared jumbo crab cakes with tartar sauce
– Local grilled red snapper, grouper, tuna, salmon or mahi mahi
– Pan seared free-ranged chicken breast stuffed with mozzarella cheese and prosciutto
– Classic fillet mignon
– New York steak
– Duo jerk chicken and jerk pork
– Rib eye (14 oz Certified Black Angus)
– New Zealand Lamp chops
– “From land to sea” Grilled wild jumbo shrimp and petit NY strip loins
– Honey glased and rosemary chicken breast
– Oven roasted turkey breast
– Duck Confit
– Roasted leg of lamb mint au jus

– Potatoes (mashed, roasted, sauteed with garlic and parsley butter, French fries, baked, or scalloped)
– Rice (rice and beans or white rice)
– Corn on the cob
– Fried plantain
– Mango coleslaw
– Grilled asparagus
– Garlic and butter mushrooms
– French green beans
– Seasonal vegetable bouquet
– Candied brussel sprouts with crispy bacon

– Caribbean coconut crème brulee
– Key lime pie
– Warm sticky toffee
– Coconut rum cake
– Chocolate lava cake
– New York cheesecake
– Seasonal fruit cup
– Traditional Japanese cheesecake
– Tropical Trifle
– Puerto Rican coconut panacotta (Tembleque)