Stationary Display

 

Hugo’s Antipasto Display

Basil Pesto-Marinated Tear Drop Tomatoes and Ciliegine Mozzarella,
Marinated Cremini Mushrooms, Marinated Olives, Salsiccia Secca, Prosciutto,
Capicola, Roasted Peppers, Roasted Garlic, Eggplant Caponata

Accompanied by Rustic Breads

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Butler Passed Hors d'oeuvres

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Smoked Salmon Mousse

Nestled in a European Cucumber Cap

Garnish with Fresh Dill

 

Watermelon & Fresh Mozzarella Skewers

Fresh Mint & Himalayan Sea Salt

 

Mini Chicken Empanadas

Mango Habanero Sauce

 

Florida Gulf Shrimp (16-20)

Key Lime Cocktail Sauce

 

Mini Beef Wellington

Cabernet Demi Sauce

 

Duck Confit Puff Pastry

with Raspberry Coulis

 

Dinner Menu

 

Salads

Tossed Baby Spinach, Arugula & Kale Greens Salad

Topped with Vine Ripe Tomatoes, Diced Seedless Cucumbers, Kalamata Olives, Feta Cheese, Roasted Peppers, Edamame, Raw Beets, Julienne Carrots Served with Duo Dressings, Mango Citrus Vinaigrette & Raspberry Balsamic Vinaigrette

 

Vegan Quinoa Salad

Tossed with Roasted Red Peppers, Sun Dried Cranberries,

Cilantro & Minced Carrots

 

Sides

 Grilled & Roasted Seasonal Vegetables 

 

Roasted Garlic Mashed Potatoes

 

Cilantro Riced Cauliflower 

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Entrées

 

Pan Seared Snapper Filet

with Florida Citrus Butter Sauce 

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Chef Attended Carving Station

Whole Grain Mustard Rubbed Top Sirloin of Beef & Herbed Leg of Lamb 

Served with Natural Au Jus, Horseradish Cream, Mint Sauce 

 

Dinner Rolls

 

Creamy Butter

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Linens, Napkins, Tables & Chairs

prices vary depending on what customer's requests

 

Cooking equipment rental may be necessary if Venue

does not have or allow us to use their equipment

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All menus are customizable according to your likes & needs