Tropical Island Hors d’Oeuvres Reception

Passed Hors d’Oeuvres

Seafood Ceviche on Tostadas
Garnished with Lime and Pickled Red Onion

Tropical Spring Rolls with Chili Dipping Sauce

Grilled Chicken Sate on Skewers with Roasted Peanut Sauce

Hors d’Oeuvres Buffet

Brown Sugar Glazed Salmon Presentation
Accompanied with Pineapple and Cucumber Relish

Small Jalapeno Corn Pancakes with Tomato Salsa

Pistachio Encrusted Sea Scallops

Skewered Jerk Rubbed Sliced Flank Steak

Tropical Fruit Kabobs Scented with Lime and Dusted in Toasted Coconut

Coconut Shrimp with Tamarind Ginger Sauce

Vegetable Fritters With Mango Chutney Dipping Sauce

Dessert

Coconut Macaroons

Double Fudge Brownies

Passion Fruit Sorbet
Served inn Stemmed Glasses with Minced Tropical fruit


Specialty Drinks

Classic Margaritas
Mango Mambo
Mojitos