Chef Stael Leon

Assorted Buffet counter

Asorted kibbeh ( beef, Mushrooms, cheese)

Chickpea Acra with kale pesto sauce

Chicktay ;with smoked hareng pico de gallo bruschettas

Conch Fritters with tartare sauce

Dynamite shrimp with avocado purée

Chef Garden salad with honey mustard house vinaigrette

Pumpkin and carrot veloute with parsley oil

Avocado, mango salad with Papitas

Conch Ceviche with pineapple salsa and plantains chips

Plaintain Cups with fried mushrooms and pico de gallo

Assorted hors d’œuvres counter

Beef sliders with pickliz and chefs dressing

Beet and apples salad chefs vinaigrette

Rum Barbancourt ribs with homemade fries

Good Ass island ribs marinated in beer served with rice and beans mix vegetables

1/4 Bbq roasted chickens With mash sweet potatoes and market vegetables

3 mustard Cornish hens over rustic potato purée and herb sauce

Bbq ribs over bacon infused polenta with onion rings

Black chanterelle and Djondjon mushroom risotto with truffle oil and arugula parmesan garnish

Beef Wellington with montée Carlo potatoes and asparagus

Neg Marron Goat stew with cashews and okra served with white rice

Calalou Gombo with polenta aioli

Crusted pan seared salmon with quinoa, edamame & olives sauce topped with tomato salsa

Duck magrès with figues reduction over garlic herb mash

Famous lasagna ( vegetarian option available) with fresh salad

Filet mignon with potato mash with mix vegetables and au jus

Braised lamb shank over a bed of sauteed black beans and mix pickled vegetables

Lobster bisque risotto with buttered garlic lobster tail

Pumpkin risotto with green peas and garden of pickled vegetables

Apple pie with vanilla ice cream

Crème brûlée

Crème caramel with orange marmelade & almond shaving

Drunken upside down pineapple cake with cherry coulis

Marquise de chocolate with passion fruit coulis

Pain patate cheese cake ( tropical spin)

Key lime pie

Tropical sorbet with sweet plantains chips

Conch Ceviche with pineapple salsa and plantains chips

Fish Ceviche with pineapple salsa and plantains chips

Chef Garden salad with Italian dressing

Avocado, mango salad with Papitas

Conch Fritters with tartare sauce in (beer batter)

Dynamite shrimp with avocado purée

CReole vegetable tomato soup

Seafood or shrimp broil with corn on the cob, potatoes and sausages

Seafood pasta in Aurore sauce

Fish and chips with tartare sauce

Grilled octopus with confis potatoes, herbal sauce and fried capers

Blackened grilled or baked salmon with rice & peas

Muscles aioli au beurre blanc

Beef burgers with avocado mayo, pickle cabbage, red wine vinegar pickle red onions, plantains fries

Bak Fritay : with Red Snapper

Bak Fritay: , with fried Plantain, Sweet Potatoe fries, Marinate ( hush puppies), Acra, Griot and pickliz

Good Ass island ribs marinated in beer with bake potatoes or fries

Southern fried porc chops with rice or potatoes and vegetables

Sea food broil New Orleans Cajun style

Deep fried fish Cajun style, with black rice and peas

Shrimp and grits

Conch Creole served with rice and kidney beans side of vegetables

Creole chicken with rice & pigeon peas and market vegetables

Haitian Smoked harreng Linguini pasta with bell peppers, onions and Creole sauce

Brown Stew Goat with rice and red kidney beans and mixed vegetables

Curry goat stew with rice & peas

Jerk chicken with roasted pumpkin and side of rice

Tropical sorbet with sweet plantains chips

Drunken upside down pineapple cake with cherry coulis

Ice cream choose flavor

Key lime pie

Coconut fried shrimps with thousand island sauce

Fish Ceviche with pineapple salsa and plantains chips

Mini Fish tacos

Conch Ceviche with pineapple salsa and plantains chips

Maryland blue crab cakes with Tartare sauce

Chefs garden salad with red onions, bell peppers & radishes napper with chefs vinaigrette

Pineapple salsa with red onions, pomegranate, coriander Bruschettas

Onions soup

Broccoli and cranberry salad with walnuts with creamy dressing

Kale and chickpeas salad with lemon thym dressing

Caesar salad

Haitian Smoked harreng Linguini pasta with bell peppers, onions and Creole sauce

Whole FRied Snapper with rice & pigeon peas napper with an olive, capers beurre blanc

Big salt FISH with Djondjon rice, and a medley of roasted peppers & tomatoes,

Mediterranean bake salmon and potatoes with asparagus

Butter poached lobster with Black chanterelle mushroom risotto with truffle oil

Lobster Rockefeller with Mash and mix vegetables

Grilled halibut with basil infused mash and sautéed asparagus

Gambas grille with avocado puree and fries

Conch Creole served with rice and kidney beans side of vegetables

Seafood broil with shrimp, corn, muscles, squid, potatoes and crawfish

Seafood & mushrooms risotto

Seafood or shrimp broil with corn on the cob, potatoes and sausages

Seafood risotto with marscapone and truffle oil

Fried calamary with chips and marinara sauce

Breaded Basa served with confis potatoes napper with lime capers sauce

Seafood pasta in Aurore sauce

Grill octopus with potato confis and herb sauce

Grill vegetables napoleon

Grilled Pulpo with scallop potatoes and au jus

3 mustard braised rabbit With rosemary sweet potato purée

1/4 Bbq roasted chickens With mash sweet potatoes and market vegetables

Beef burgers with avocado mayo, pickle cabbage, red wine vinegar pickle red onions, plantains fries

Bbq ribs over bacon infused polenta with onion rings

Tuna Tataki witth rice &roasted zucchini & carrots

Crusted pan seared salmon with quinoa, edamame & olives sauce topped with tomato salsa

Fish and chips with tartare sauce

Gluten free chocolate cake

Tropical sorbet with sweet plantains chips

Strawberry shortcake

Key lime pie

Mille feuille

Cheese cake

Assorted hors d’œuvres counter

3 cheeses macaroni fritters

Chicken croquettes

Assorted savory tarts : onions, spinach, bacon quiche

Charcuterie board

Assorted fruits

Chef Garden salad with honey mustard house vinaigrette

Potage crecy et l’huile de persil

Basil garlic buttered scallop with roasted tomato and red pepper purée and vegetables

Braised lamb shank over a bed of sauteed black beans and mix pickled vegetables

Beef Wellington with montée Carlo potatoes and asparagus

Black chanterelle and Djondjon mushroom risotto with truffle oil and arugula parmesan garnish

Calalou Gombo with polenta aioli

Canard Magres a l’orange sur un lit de patate pile et réduction balsamique

Coq au Vin with confis potatoes

Filet mignon with potato mash with mix vegetables and au jus

Parmesan and pistachios crusted rack of lamb with cauliflower purée and assorted vegetables

1/4 Bbq roasted chickens With mash sweet potatoes and market vegetables

1/2 Bbq roasted chickens with pommes frites

Catch of the day Fish with quinoa edemame

Rabbit Dijonnaise With rosemary sweet potato purée

Chocolate mousse with strawberry coulis

Crème brûlée

Crème caramel with orange marmelade & almond shaving

Mini Fruit tarte

Tartartin aux pommes et cannelles with vanilla ice cream

Assorted hors d’œuvres counter

Plaintain Cups with fried mushrooms and pico de gallo

Conch Fritters with tartare sauce in (beer batter)

Coconut shrimp with thousand island sauce

Watermelon smoke salmon mousse

Chefs garden salad with red onions, bell peppers & radishes napper with chefs vinaigrette

Pumpkin and carrot veloute with parsley oil

Seafood risotto with marscapone and truffle oil

Lobster bisque risotto with buttered garlic lobster tail

Langoustine with Haitian pesto, served with rice and mix vegetables

Whole red snapper served with edamame red onions and black olives and cherry tomatoes

Big salt FISH with Djondjon rice, and a medley of roasted peppers & tomatoes,

Hibiscus five spice chicken with Burro plantains and mix vegetables

Black chanterelle and Djondjon mushroom risotto with truffle oil and arugula parmesan garnish

Bak Fritay: , with fried Plantain, Sweet Potatoe fries, Marinate ( hush puppies), Acra, Griot and pickliz

Bak Fritay : with Red Snapper

Bak Fritay: with Goat

Conch Creole served with rice and kidney beans side of vegetables

Brown Stew Goat with rice and red kidney beans and mixed vegetables

Jerk chicken with roasted pumpkin and side of rice

Oxtail and root vegetables with sauteed legumes

Curry goat stew with rice & peas

Neg Marron Goat stew with cashews and okra served with white rice

Creole chicken with rice & pigeon peas and market vegetables

Crusted pan seared salmon with quinoa, edamame & olives sauce topped with tomato salsa

Grilled octopus with confis potatoes, herbal sauce and fried capers

Cheese platter

Crème brûlée

Crème caramel with orange marmelade & almond shaving

Drunken upside down pineapple cupcake with cherry coulis

Fruit tarte with citrus coulis

Tartartin aux pommes et cannelles with vanilla ice cream

Pain patate cheese cake ( tropical spin)

Beet carpaccio with goat cheese walnuts and balsamic reduction parmesan shavings and arugula

Mushroom veloute with truffle oil and chives

Chef Garden salad with Italian dressing

Salmon Gravlax, pickled onions, fry capers and balsamic oil

Beef tartare served with mix salad and croutons

Salmon tartare served with salad and croutons

Mykonos Greek salad

Blackened buttered lobster tail with mushroom djondjon risotto

Osso boucco with bacon infused creamy polenta, sauteed asparagus

Braised lamb shank with confis potatoes and market vegetables

Braised herb chicken with rustic mash & vegetables

Chicken aurore penne pasta, with pine nuts and chiffon of spinach and parmesan

Grilled Pulpo with scallop potatoes and au jus

Sirloin steak with peppercorn sauce, sauteed mushrooms and rice pilaf

.....all sides are interchangeable with different protein choices

Fruit tarte with citrus coulis

Upside down fruit cake( rum optional)

Crème brûlée

Crème caramel with orange marmelade & almond shaving

Tartartin aux pommes et cannelles

Fresh Cannoli

Chocolate mousse with strawberry coulis

Tia Maria and Coconut cream panacotta

Mini tiramisu cake

Chocolate Gelato

Assorted Baklava

Garden salad with cherry tomatoes, red onions, bell peppers and cucumbers with chef dressing

French onion soup

Beef Wellington with montée Carlo potatoes and asparagus

Beef burgers with avocado mayo, pickle cabbage, red wine vinegar pickle red onions, plantains fries

Braised lamb shank with confis potatoes and market vegetables

Braised herb chicken with rice pilaf & seasonal vegetables

1/2 Bbq roasted chickens with pommes frites

Rosemary crusted Pan seared salmon served with wild and sautéed market vegetables

Chicken ballotine with prosciutto and fontina cheese served with rice pilaf

Chocolate mousse with strawberry coulis

Crème brûlée

Fruit tarte

Ice cream choose flavor

Antipasti

Aranchini With marinara sauce

Tomato bruschetta

Beef tartare crostinis

Salmon Gravlax served with pickled onions

Salmon tartare crostinis

Brie prosciutto and caramelized onions Crostinis

Prosciutto Di parma with figues pesto

Chef Garden salad with Italian dressing

Mykonos Greek salad

Caesar salad

Mushroom veloute with truffle oil

Fried calamari with marinara sauce

Grilled Pulpo with medley of sutteed red onions, bell peppers and kalamata olives in a citrus salaise

Beef tartare served with mix salad and croutons

Salmon tartare wirth crouton and side salad

Salmon Gravlax, pickled onions, fry capers and balsamic oil

Black chanterelle mushroom risotto with truffle oil and arugula parmesan garnish

Seafood risotto with marscapone and truffle oil

Osso Boucco with creamy mushroom polenta

Osso boucco with mushroom risotto and asparagus

Osso boucco with bacon infused creamy polenta, sauteed asparagus

Braised lamb shank with ment pesto fettuccine pasta

Braised lamb shank with confis potatoes and market vegetables

Braised lamb shank with ment pesto fettuccine

Chicken penne pasta with rose sauce, spinach and pine nuts

Muscles aioli au beurre blanc

Mediterranean baked sea bass with oregano, cherry tomatoes, olives, shallots served on a bed of red lentils

Rib eye steak with roasted vegetables

Sirloin steak with peppercorn sauce, sauteed mushrooms and rice pilaf

Sirloin steak with mushroom sauce, sauteed mushrooms and potato mash

Braised herb chicken with garlic potatoes over abed of humus

Ravioli Buratta with cherry tomato & basil sauce

Apple pie with vanilla ice cream

Assorted Baklava

Chocolate mousse with strawberry coulis

Crème brûlée

Crème caramel with orange marmelade & almond shaving

Fresh Cannoli

Tartartin aux pommes et cannelles

Mini tiramisu cake