Chef Jamie Rentas

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.”

Caribbean Pumpkin & Coconut Velouté- Silky calabaza soup finished with coconut milk, ginger, and roasted pumpkin seeds

Crispy Breadfruit Tostón fried pana seasoned lightly with garlic and olive oil topped with a silky purée of green plantain, garlic confit, vegetable stock, and olive oil drizzled with charred red peppers crema

Tostón de Pana with Mushroom–Sofrito Ragout Slow-sautéed mushrooms, onions, peppers, and herbs spooned over the mofongo cream Finished with microcilantro and citrus zest

Tostón de Pana with Braised Pork or Garlic Shrimp Choice of tender pork shoulder or shrimp glazed lightly in sofrito and white wine

Wine Pairing:Light-bodied Pinot Noir or chilled Spanish Garnacha

Yuca & Green Plantain Alcapurria (Vegan) Filled with stewed mushrooms, sofrito, and sweet peppers, served with avocado mojo Alternative-Traditional filling of slow braised pork or Ground beef

Mini Mofongo de Yuca with Wild Mushroom Ragout Garlic-mashed yuca topped with slow-simmered mushrooms, herbs, and sofrito

Mini Mofongo de Plátano with Garlic Shrimp Classic plantain mofongo finished with jumbo shrimp and garlic-citrus oil

Wine Pairing: Spanish Tempranillo Or Medium-bodied Tempranillo (add on)

Roasted Cauliflower “Asado” Marinated in Puerto Rican spices, served over Arroz con gandules with caramelized onions and criollo sauce

Parmesan -Crusted Filet Mignon Creamy toasted parmesan crusted filet mignon, Arroz Mamposteado (Rice and beans with onions, peppers, bacon and sweet plantains) and season veggies (vegan alternatives: mushrooms steak)

Slow-Braised Short Rib Asado Red wine–braised beef short rib with gandules rice and roasted root vegetables

Wine Pairing:Full-bodied Rioja Reserva or Malbec

Chocolate–Avocado Mousse Cacao, vanilla, and tropical fruit coulis

Passion Fruit–Mango Panna Cotta (Vegan) Silken coconut base with tropical fruit glaze

Dark Chocolate Rum Torte Flour less chocolate cake with Puerto Rican rum and berry compote

Wine Pairing:Late-harvest red or ruby port

Tuna Tartar with Avocado & Mango Fresh local tuna, diced and tossed with avocado, sweet mango, red onion, and a light cilantro-lime dressing. Served with crispy plantain chips for texture and added flavor

Bacalaito de Atún (Tuna Fritters) A delicate, crispy fritter made from local tuna and spiced with sofrito. Served with a tangy, smoked red pepper aioli for dipping

Crispy Almojábanas Mini cornmeal cheese fritters, golden and crispy on the outside, soft on the inside, with a subtle touch of garlic and cilantro. Served with a tangy mango dipping sauce

Sopa de Calabaza con Coco (Pumpkin Soup with Coconut) A velvety pumpkin soup infused with rich coconut milk, roasted garlic, and a hint of cinnamon. Garnished with toasted feta and a sprinkle of cilantro for freshness

Ensalada de Betabeles y Queso de Cabra Roasted beets paired with locally made goat cheese, fresh arugula, and a light vinaigrette made from local oranges. Garnished with toasted almonds and a drizzle of honey, offering a sweet and earthy contrast

Ensalada de Pollo y Aguacate con Vinagreta de Limón y Achiote A fresh salad of shredded rotisserie chicken, local avocado, red onions, and mixed greens, all tossed in a zesty lemon and achiote vinaigrette. Finished with a sprinkle candied pecans

Tostones Rellenos de Pollo y Salsa Criollo Twice-fried green plantains filled with savory shredded chicken cooked in a tomato-based salsa criolla with onions, bell peppers, olives, and capers

Yuca Frita con Mojo de Ajo Golden fried yuca served with a tangy garlic-lime mojo sauce

Robalo al Horno con Salsa de Achiote Oven-baked local snapper w/ a achiote sauce made from annatto seeds, garlic, & a touch of coconut milk. Served w/ a side of savory garlic-infused arroz con coco (coconut rice) and a vibrant tomato & avocado salad

Pernil con Arroz con Gandules & Mofongo melt-in-your-mouth pernil (pork shoulder) marinated in garlic, oregano, and sour orange. Paired w/ flavorful rice and pigeon peas cooked in coconut oil, and a side of fried green plantain mashed w/ garlic & pork

Churrasco a la Parrilla con Salsa de Chimichurri de Achiote flank steak cooked to your preferred doneness, topped with a rich chimichurri sauce , served with Puerto Rican rice and beans, sautéed w/ ham, olives, & capers

Mofongo de Yuca con Salsa Criolla made with yuca (cassava) instead of plantains, mashed with garlic, olive oil, and a mix of roasted bell peppers, onions, and mushrooms. Topped with a rich, Puerto Rican-style tomato-based salsa criolla.(V)

Flan de Coco A rich and creamy coconut flan with a hint of vanilla bean and a silky caramel sauce. Garnished with fresh tropical fruit

Tres Leches de Coco con Guayaba A decadent twist on the classic Puerto Rican dessert, tres leches cake soaked in a coconut milk mixture, topped with a sweet guava puree, and finished with a dusting of toasted coconut flakes for added flavor and texture

Tarta de Limón y Guayaba A delicate, buttery tart crust filled with a smooth lemon custard and topped with a layer of sweet guava jelly. Garnished with fresh mint leaves and a drizzle of lime zest syrup for a refreshing finish

Guacamole with Fresh Tortilla Chips Handcrafted guacamole with ripe avocados, lime, cilantro, and a hint of heat, served with crispy tortilla chips

Ceviche de Camarón Fresh shrimp marinated in citrus juices, mixed with diced tomatoes, onions, cilantro, and cucumber, served with crispy tostones

Mini Queso Fundido Warm, melty cheese fondue with chorizo, poblano peppers, and a hint of garlic, served with flour tortillas and tortilla chips for dipping

Elote Bites Grilled corn on the cob, cut into bite-sized pieces, brushed with crema, feta cheese, chili powder, and lime

Nopales Salad-Fresh cactus paddles, thinly sliced, mixed with tomatoes, onions, cilantro, and a zesty lime dressing

Fresh Mexican Street-Style Salad- A light salad with Mexican street corn, black beans, fresh cilantro, red onion, diced tomatoes and a lime vinaigrette

Salsas pick 2

Pico de Gallo Fresh tomato, onion, cilantro, jalapeños, and lime

Roasted Tomatillo Salsa Smoky, tangy roasted tomatillo salsa with green chilies

Smoky Chipotle Salsa with Roasted Garlic Roasted garlic and smoky chipotle peppers create a rich, complex salsa that pairs beautifully with all the proteins

Habanero-Pineapple Salsa with Mint A refreshing habanero and pineapple salsa with a hint of mint, offering a spicy-sweet balance that adds sophistication

Sides pick 2

Black Bean & Sweet Corn Salad with Avocado- A gourmet take on the classic beans and corn, dressed with a fresh lime vinaigrette and served with delicate slices of ripe avocado and microgreens

Saffron Mexican Rice-A more refined version of the classic, this rice is infused with saffron for a golden hue and delicate, floral flavor

Mexican Rice- Lightly seasoned with tomatoes, garlic, and cumin, offering a perfect balance of flavor

Fresh Mexican Street-Style Salad- A light salad with Mexican street corn, black beans, fresh cilantro, red onion, diced tomatoes and a lime vinaigrette

Refried Black Beans-Creamy black beans, refried with a touch of lard for authenticity and topped with melted cheese

Proteins Choose 2

Carne Asada-Marinated, grilled steak, sliced thin, served with lime and grilled onions

Carnitas with a Lime-Cilantro Aioli- Slow-cooked pork, served with a tangy lime-cilantro aioli drizzle to add creaminess and depth

Tacos al Pastor- Marinated pork, roasted on a spit with pineapple, served with pineapple salsa and a sofrito crema

Grilled Shrimp with Mango-Habanero Glaze- Grilled shrimp with a sweet and spicy mango-habanero glaze, finished with a sprinkle of toasted sesame seeds for crunch

Pollo en Mole Poblano with Pistachio Dust-Chicken in rich, dark mole poblano, finished with a sprinkle of crushed pistachios for added texture and flavor complexity

Tres Leches Cake- A traditional, moist cake soaked in a sweet milk syrup and topped with whipped cream and a sprinkle of cinnamon

Churros with Chocolate and Caramel Sauce-Crispy, sugar-coated churros served with a side of rich chocolate and caramel dipping sauces

Mini Flans- (coco, queso or classic) Individual-sized creamy caramel flans with a silky texture