Traditional Menu

 

COLD APPETIZERS

These are all served cold at room temperature.

Shrimp and Crab Mold

Excellent with crackers.

Pepper Jelly Cheese Spread

Curry Chutney Dip

Served with crackers and vegetables.

Caribbean Guacamole

Served either spicy or medium with tortilla strips.

Seven-layer Dip

Served with chips, this appetizer contains bean dip, mixed crushed avocados, shredded lettuce, black olives, diced tomatoes, taco seasoning and shredded cheese. Serves at least 20.

Platter of Various Cheese and Crackers

Elegantly served.

Platter of Various Crudités

Served with a nice yogurt dip.

Shrimp Cocktail

Served with a spicy cocktail sauce.

Chicken Liver Pate

Cooked with shallots, apple brandy and various spices, then chilled in the refrigerator. Served with rice crackers.

Spinach & Water Chestnut Dip

Served in a big bread boule (pumpernickel, rye or french) with chunks of bread on the outside for dipping.

Deviled Eggs

Stuffed Celery Sticks

Stuffing consists of blue cheese or gorgonzola mixed with sour cream and walnuts.

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HOT APPETIZERS

Jerk Chicken Wings

Crab Almond Dip

Topped with burnt almonds and served bubbling with crackers.

Hot Mini Meatballs

Coconut Fried Shrimp with Fire and Spice Orange Dips

Coconut Chicken Tenders with Fire and Spice Orange Dips

Ground Turkey and Basil Fillos

Stuffed Mushrooms with Sausage or Crab Meat

Mini Crab Cakes

Filet Mignon

Herb-rich butter on mini toast topped with juicy flavored grilled filet, and topped with a bed of watercress.

Teriyaki/Garlic Chicken on a Skewer

Served with a peanut sauce.

Spinach and Cheese Turnovers

Fillo wrapped Asparagus with Asiago Cheese

Mini quiche selection

Caramel Apple and Goat Cheese Purses

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MAIN COURSES

Slow Roasted Prime Rib

Roasted in a garlic and rosemary au jus.

Grilled Tenderloin of Beef

With Roasted shallots and a red wine sauce.

Filet of Beef Bourguignon

Classically cooked in red wine with shallots and mushrooms.

Baked Stuffed Lamb

Butterflied leg of lamb, filled with spinach and feta cheese and slivered garlic and rosemary. Served with mint jelly.

Breast of Chicken with Mushrooms

Stuffed with a lobster/crab stuffing, (or just a plain homemade stuffing) and served with a mushroom sauce.

Pan Roasted Salmon

Baked in parchment and topped with fresh orange slices and an orange ginger glaze.

Vegetarian Pasta

With basil, fresh corn, and cherry tomatoes in a garlic/parmesan sauce.

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SIDE DISHES

Fresh Baby Carrots

Gently steamed, served with a maple/ orange butter sauce.

Asparagus

Steamed and stir fried with lemon/butter seasoning.

Green Beans

Steamed and served with almonds and lemon.

Rosemary-Roasted Baby Potatoes

Rubbed with Kosher salt, fresh rosemary and roasted in extra virgin olive oil until golden crisp.

Sweet Potato Casserole

Baked with an orange sauce and topped with clementines.

SALADS

Mesclun Greens

With teardrop tomatoes and a balsamic vinaigrette.

Mediterranean Salad

With tomatoes, olives, feta cheese and a Greek dressing.

Classic Caesar Salad

Topped with imported Parmesan cheese and fresh croutons.

DESSERTS

Fruit Boat

Beautifully arranged fresh fruit in a boat-platter.

Watermelon Boat

A fresh watermelon overflowing with pineapple, cantaloupe, honeydew melon, red and green grapes, and strawberries.

Tropical bread pudding

Baked with a hint of Rum.

Pineapple Upside Down Cake

Peach and Mango Cobbler

Coconut Cake

With a cream cheese and coconut topping.

Chocolate Trifle

Layers of chocolate cake with vanilla pudding and homemade whipped cream, topped with cinnamon sugar.

Jamaican-Me-Crazy Trifle

Layered with pound cake, guava jelly and fruit cocktail, and blended with Jamaican Rum Cream or Jamaican Rum. Topped with whipped cream and sliced bananas.

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*Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness




Simply DELICIOUS!! A very tasty 'kick' with so many meats and on sandwiches too. This is a must have in your fridge!

- Marlene Ross Khouri