Chef Jamie Rentas

Hot Honey Fried Cornbread Bite Whipped bourbon butter, smoked sea salt, chive

Blackened Shrimp & Grits Spoon Creamy white cheddar grit, charred scallion oil

Crispy Sweet Plantain Cakes Pimento crema, herb garnish

Sweet Potato Bisque Brown butter cream, candied pecans

Kale Caesar Salad Cornbread croutons, smoked garlic dressing

Creole Corn Chowder Roasted corn, peppers, fresh herbs

Buttermilk Fried Chicken Breast Whipped potatoes, black pepper gravy

Braised Short Rib Parmesan grit cake, roasted rainbow carrots, red wine jus

Blackened Snapper Dirty rice, sautéed peppers, creole cream sauce

Chocolate Bread Pudding Dark rum caramel, candied pecans, vanilla bean cream

Brown Butter flambé Peach Cobbler with Bourbon whipped cream

Banana Pudding Cheesecake Jar Vanilla wafer crumble, brûléed banana

Mini tostones de panna with mofongo mousse with a roasted red pepper aioli

Guava & cream cheese phyllo cups

Caprese skewers (cherry tomato, mozzarella, basil, balsamic glaze)

Avocado mousse on tostones de pana

Chicken al ajillo con tostones de pana y crema de cilantro

Chicken skewers with sofrito glaze

Garlic butter shrimp with potato and corn mini skewers

Pork tenderloin skewers with garlic guava sauce

Grilled vegetable skewers (zucchini, peppers, onion, mushrooms) with chimichurri

Mini empanadas de pernil con mojo

Spinach artichoke empanaditas

Quesadillas de pollo y tocineta (small triangles with local cheese & peppers/onions and pico de Gallo)

Mini pastelón bites (sweet plantain + seasoned ground beef+ mozzarella cheese)

Yuca croquettes stuffed with cheese

Mofongo relleno de cremoso estás (garlic, olive oil, creamy mushroom)

Mini mofongo cups with shrimp in white wine Sofrito sauce

Mini flan cups

Tres leches shooters

Chocolate brownie bites

Gluten-Free Tembleque Roses with toasted coconut and a berry coulis

Bruschetta al Pomodoro- Toasted rustic bread topped with fresh tomatoes, garlic, basil, and extra virgin olive oil

Caprese Salad- Fresh mozzarella, ripe tomatoes, basil, and a drizzle of balsamic glaze

Arancini di Riso- Crispy fried risotto balls stuffed with mozzarella and herbs

Penne all’Arrabbiata- Pasta in a spicy tomato sauce with garlic and chili flakes

Risotto ai Funghi- Arborio rice slowly cooked with mushrooms, white wine, and parmesan

Fettuccine Alfredo- Creamy parmesan sauce coating fresh fettuccine

Vegetarian Scampi with Asparagus & Cherry Tomatoes- mushrooms/artichoke hearts sautéed in garlic, white wine, lemon, and olive oil, tossed with tender asparagus and blistered cherry tomatoes. Finished with fresh parsley and a touch of chili flakes

Lasagne alle Verdure-Layers of pasta with roasted vegetables, béchamel sauce, and parmesan cheese

Gnocchi al Pesto-Soft potato gnocchi tossed in fresh basil pesto, garlic, parmesan, and olive oil

Melanzane alla Parmigiana-Baked eggplant layered with tomato sauce, mozzarella, and parmesan

Cannoli Siciliani-Crispy pastry shells filled with sweet ricotta cream

Panna Cotta- Silky vanilla cream dessert topped with berry compote

Tiramisù (Vegetarian version)- Coffee-soaked ladyfingers layered with mascarpone cream

Asparagus wrapped in Prosciutto– Roasted asparagus with a light balsamic glaze

Salmon Tartare– Fresh salmon with avocado and citrus, served on tostones de pana (bread fruit crisps)

Caprese Salad with a Twist– Heirloom tomatoes, fresh mozzarella, basil, drizzled with a mango-basil vinaigrette & balsamic glaze

Roasted Butternut Squash Soup– Creamy, naturally gluten-free, with a hint of nutmeg garnished with cream & fried cheese croutons

Sweet mix & Brussel sprout Salad– Baby sweet greens, red onions, shredded carrots, roasted Brussels sprouts , feta cheese, and a maple balsamic vinaigrette

Creamy Cauliflower Soup – Smooth and velvety, garnished with chives and olive oil

Lamb Chops with Rosemary Garlic & Grilled Lobster Tails with Citrus-Herb Glaze– Served with mashed potatoes and roasted seasonal vegetables

Fried Lobster Tail with Garlic Butter & Herb Rice – Accompanied by asparagus and coconut cilantro rice

Stuffed Chicken Breast (Gluten-Free)– Spinach and goat cheese filling, served with roasted potatoes and sautéed green beans

Pistachio Crème Brûlée (Nut-Allergy Friendly)– Rich custard with a caramelized sugar top

Red Velvet Cake (Gluten-Free Option)– Moist, rich, with cream cheese frosting

Chocolate Avocado Mousse (Gluten-Free) – Creamy, decadent, served with fresh berries

Loaded Nachos Station •Tortilla chips •ground beef or chicken •queso blanco salsa •pico de gallo •sour cream

Chicken Wings (choose 2 Styles) •Garlic-Parmesan •Smoky honey BBQ •Lemon pepper •Garlic guava

•Arroz con Gandules shooters

•Mac & Cheese shooters

•Sweet Plantains (Maduros)

•Grilled Corn with Butter & Lime

•Mexican street style corn

•40 garlic roasted Chicken Thighs Crispy chicken thighs in a creamy garlicky sauce serving in mini bowls with creamy mash potatoes

•Grilled Skirt Steak Taco bar Chimichurri, sliced thin Sauces & Fixings •Pineapple slaw •Cilantro Mojo crema •Basil Chimichurri •Pickles & pickled onions

•Sliders Bar Slow-Roasted Pork Shoulder sliders Mojo-marinated, juicy, & shredded •Mini brioche rolls or Hawaiian Rolls (choose 1) •BBQ sauce •pulled pork •crispy onions •cheese

•Brownies & Cookies Platter

•Mini Tres Leches Cups

•Mini Assorted Cheesecake (original, strawberry, chocolate)

Mini Empanadas Origin: Empanadas are savory stuffed pastries that originated in Spain, but they’ve become an integral part of Puerto Rican cuisine, often filled with beef, chicken, cheese or cheese/guava

Bacalaitos wings (Salted Cod Fritters) Origin: A beloved snack in Puerto Rico, bacalaitos are crispy, golden fritters made from salted cod with a twist. Twice fries wings dipped in bacalaito batter

Mini Alcapurrias de Yuca (Fried Yuca Fritters) Origin: A traditional Puerto Rican dish, these fritters were created by the island’s African and Taino ancestors. The yuca (cassava) root is stuffed with savory beef filling and fried to perfection

Tostones de Pana with Aioli Origin: Tostones are twice-fried green plantains, but in this case, we use pana (breadfruit), a relative of the plantain that was introduced to Puerto Rico by the Tainos. This alternative is slightly more savory and dense

Mini Fresh Bakery Bread with Bistec Encebollado Sandwich Origin: The bistec encebollado is a Puerto Rican comfort dish where beef is marinated with garlic, onions, and spices. Served on freshly baked bread, it’s a classic, hearty sandwich

Pumpkin Soup- Pumpkin, or "calabaza," is a staple in Puerto Rican cooking. This velvety soup is both a comforting dish and a celebration of Puerto Rico’s harvest season. Often spiced with cinnamon, nutmeg, and cloves, it’s perfect for a cozy evening

Chicken Stew with Tostones(fried plantains)- This chicken stew is a hearty, flavorful dish with roots in the island’s traditional cooking. Known as pollo guisado, it’s slow-cooked with vegetables, spices, and tomatoes

Yuca aljillo (Garlic Yuca) Origin: Yuca is a root vegetable that’s a key ingredient in Puerto Rican cuisine. This dish is a simple yet flavorful preparation of yuca, boiled and dressed with a garlic-infused olive oil, offering a rich and aromatic bite

Mofongo Origin: Mofongo is a traditional dish made from mashed fried plantains, often served with garlic, olive oil, and chicharrón (crispy pork). Served with slow roasted pernil

Pastelón Origin: A savory Puerto Rican casserole made with sweet plantains, ground beef, and cheese, pastelón is often referred to as a "Puerto Rican lasagna." The sweet and salty layers come together for a memorable bite

Slow Roasted Pernil w/ Arroz con Gandules- Pernil, a slow-roasted pork shoulder, is a quintessential Puerto Rican dish often served for festive occasions. It’s seasoned w/ garlic, oregano, & citrus, creating a savory, melt-in-your-mouth experience

Fried Cube Steak with White Rice and Pink Beans Origin: Cube steak, tenderized and fried until crispy, is a Puerto Rican comfort food. It’s often served with a side of white rice and pink beans, seasoned with sofrito for an aromatic, flavorful experience

Beef Stew w/ White Rice & Side Salad. The beef is simmered in a rich broth with vegetables, creating a flavorful and tender dish. Paired with rice & a refreshing salad

Tembleque (Coconut Pudding) Tembleque is a traditional Puerto Rican dessert made from coconut milk, sugar, and cornstarch. Its smooth, velvety texture and delicate coconut flavor are a beloved finish to any Puerto Rican meal

Flan-Flan, a creamy caramel custard, was brought to Puerto Rico by the Spanish during the colonial era. It has since become one of the most popular desserts on the island

Assorted Local Pastries - Origin: Puerto Rican pastries, such as quesitos (cream cheese-filled pastries) and guava pastelitos, represent the island's fusion of Spanish and Caribbean flavors

Welcome Cocktail & Amuse-Bouche

Piña Colada Spritz with house-made pineapple syrup, coconut rum, and sparkling water

Mini Mofongo Bites (plantain mash with garlic, olive oil, and optional shrimp or mushroom)

Tostones with Avocado Crema & Pickled Red Onion

Puerto Rican Shrimp Ceviche with Avocado, mango, and local herbs served with crispy tostones de Pana (breadfruit crisps)

Yuca Croquettes stuffed with braised short rib or roasted vegetables (breading yuca flour GF)

Herb-Crusted Snapper with sofrito butter, roasted local vegetables, and coconut-lime rice

Pollo Guisado Modern Twist— slow-braised chicken in achiote and sofrito sauce with roasted sweet plantains

Stuffed Bell Peppers with roasted pumpkin and carrot cubes topped with feta, toasted pumpkin seeds and drizzled with a sofrito crema (Vegan option)

Side Dishes: Garlic-Sautéed Kale

Amarillos al Almíbar— sweet fried plantains glazed in light warm spiced syrup

Small seasonal salad— fresh local greens with passion fruit vinaigrette

Mini Coconut Flan with caramelized pineapple and a touch of spiced rum

Gluten-Free Tembleque Roses with toasted coconut and a pineapple coulis

Coffee & Digestif (add-on: $50/person)

Puerto Rican Coffee with optional cinnamon stick, Maria cookie and a cube of Milford sharp cheddar

Rum Flight Tasting— 3 local rums

Welcome Moment – El Primer Encuentro (The First Encounter)

Interactive Cocktail Guava–Rum Champagne Spritz Don Q cristal Rum, Guava nectar, Lime peel, Sparkling wine

Interactive element: You invite the couple to each add an ingredient while you explain how love begins with balance and intention

Course I – La Chispa (The Spark)

Trio of Puerto Rican–Inspired Bites

•Mini Tostón Cups with garlic-lime crema & pico

•Tuna or Mushroom Escabeche Spoon

•Cheese & Guava “Romeo y Julieta” Bite mini empanada with cream cheese

Interactive element: Have them choose which bite represents “who fell first”and explain why

Course II – Conexión (Building the Bond)

Caldo de Amor Puerto Rican–style chicken or vegetable broth infused with: Sofrito, Cilantro, Corn, Small dumpling or yuca pearl

Caldo de Promesas Calabaza Velouté with Coconut Essence A velvety Puerto Rican pumpkin soup gently infused with aromatics and finished with coconut cream, ají dulce oil and topped with roasted pumpkin seeds and fried cheese croutons

Interactive element: Each guest stirs their soup once to honor shared effort, then garnishes their own warm mini pot. This ritual symbolizes love nurtured individually yet shared fully, united through care, intention, and presence as two paths become one

Course III – Creciendo Juntos (Growing Together) Shared Plate – Designed for Two (choose 1)

Slow-Braised pork short rib with citrus-garlic mojo Mashed Malanga Roasted Seasonal Vegetables

Caramelized Plantain & Mushroom “Ropa Vieja” Style yuca mash (Vegetarian)

Interactive element: The couple plates their own portions together from a shared platter symbolizing partnership

Course IV – La Promesa(The Promise)

Mini Mofongo Moment- Garlic mashed plantain formed table side topped with: 3 jumbo shrimp or Creamy mushrooms (vegetarian options)

Interactive element: You shape the mofongo while explaining how love is molded, not rushed. Finished with warm broth poured by guest

Final Course – Celebración(The Future)

Tres Leches–Inspired Dessert Duo Mini Coconut Tres Leches: Passion Fruit or Guava Coulis: Candied plantain or rum-caramel drizzle

Interactive element: The couple decides which flavors and toppings represents “today” and which represents “their future.”