Full-Service International Dinner Menus
Menu #1 $82.50 per person
Soup
-Creamy Garlic & Sage Bisque topped with an amaretto cream and chive infusion served with homemade cracked pepper Bread Twists
Salad
-Gourmet mixed greens served with honey roasted garlic, sun dried tomatoes, pine nuts and shaved reggiano parmesan in a light citrus vinaigrette
Entrée
-Grilled Angus Filet Medallions topped With A Cabernet Glaze & Grilled Jumbo Shrimp marinated In lemon, thyme & Olive Oil accompanied by a wild mushroom & black olive hash & grilled asparagus Tips
Dessert
-Rich chocolate pate served with a raspberry coulis and vanilla bean cream
Coffee service
Menu #2 Mexican with a Twist $97.50 per person
Soup
-Creamy roasted beet soup topped with tortilla ribbons, avocado puree, fresh cotija cheese and a cilantro infusion served with homemade sun dried tomato and black pepper bread twists
Salad
-Gourmet mixed green salad, oven roasted tomatoes, red onion, cilantro and avocado in a light tequila-lime dressing
Entrée
-Angus filet medallions topped with a chipotle-maple glaze & Lobster tails served with a blue-corn butter and cilantro oil accompanied by a wild mushroom-asiago risotto served in roasted tamale husks with caramelized onion with fresh thyme on a bed of beet-carrot spaghettini
Dessert
-Cinnamon sugared bunelos topped with white chocolate mousse and a strawberry-mint-damiana salsa
Coffee service
Menu #3 with an Asian Twist $82.50 per person
Soup
-Creamy, tomato-ginger bisque topped with a sage infusion and served with homemade cracked black pepper bread twists
Salad
-Gourmet mixed greens with a frisee of won ton, herbed mushrooms, toasted sesame seeds and julienne of cucumber and red beet tossed in a light soy-lime vinaigrette
Entrée
-Angus beef filet medallions rubbed with a sweet sake glaze accompanied by grilled serrano jumbo shrimp brochettes, ginger mashed potatoes drizzled with a cilantro-chive infusion and a beet-carrot spaghettini
Dessert
-Chocolate pâté with a cranberry coulis and a vanilla bean-bourbon cream
Coffee service
Menu #4 79.50 per person
Appetizer
-Shrimp egg rolls served with a cilantro sauce and a spicy chipotle cream
Salad
-Spinach salad with fresh strawberries and roasted almonds tossed in a light Mint-yogurt dressing served with grilled focaccia bread
Entrée
-Pork loin medallions drizzled with a thyme-port reduction served with Spanish rice and seasonal vegetables tossed in fresh basil pesto
Dessert
-Pecan encrusted chocolate pâte with a kiwi coulis and vanilla bean cream
Menu #5 $80.00 per person
Appetizer
-Nut encrusted Brie baked to melted perfection, accompanied by grilled foccacia bread, honey roasted garlic and sweet tomato confit
Salad
-Exotic mixed greens with roasted tomatoes, spiced pine nuts and gorgonzola cheese served with a lemon-basil vinaigrette
Entree
-Grilled filet of beef in a Cabernet glaze served over wild mushroom, potato and black olive hash accompanied by grilled asparagus tips
Dessert
-Chocolate pâté with a vanilla bean cream and a balsamic-cranberry coulis
Menu #6 $77.00 per person
Appetizer
-Shrimp eggrolls served with a spicy orange-garlic sauce and a sweet miso sauce for dipping
Salad
-Mixed green salad with toasted sesame seeds, julienne of cucumber and beet, avocado and cilantro tossed in a light Asian ponsu dressing
Entree
-Seared tuna served with ginger mashed potatoes, spicy Asian string beans accompanied by a cilantro sauce and chive infused oil.
Dessert
-Coconut cardamom pudding served with a lime coulis and homemade pineapple sorbet
Menu #7 $75.00 per person
Appetizer
-Tequila glazed shrimp stuffed with cilantro cream cheese
Salad
-Gourmet mixed greens tossed with squash blossoms, jicama and fresh cheese marinated in chile de arbol in a light citrus vinaigrette
Entree
-Seared moon scallops with a mushroom-tomatillo salsa and fresh corn cakes topped with black bean, poblano chile and tomato salad
Dessert
-Tequila cheesecake topped with a lime coulis
Menu #8 $75.00 per person
Appetizer
-Spicy crab cakes served with an orange-garlic sauce and a hoisin-mushroom sauce for dipping
Salad
-Exotic mixed greens, green papaya, mint and candied garlic served with a light Thai vinaigrette
Entree
-Boneless breast of chicken in a light coconut-curry sauce served with jasmine rice and a sautéed julienne of vegetables
Dessert
-Homemade vanilla bean ice cream wrapped in a light, airy dessert crepe served with a banana-pistachio-chocolate compote
Mexican Dinner Menus $60.00 per person
Choose one soup or one salad (except for menu # 6):
-Onion soup
-Black bean soup
-Cream of zucchini
-Cream of zucchini flower
-Chicken and vegetable soup
-Garlic cream soup
-Vegetable soup
-Caesar salad
-Green salad
-Spinach salad
-Jicama salad
Choose one entrée item:
# 1 Chicken breast with poblano pepper sauce
# 2 Beef tips with chile pasilla sauce
# 3 Fish filet Veracruz style
# 4 Chicken breast with traditional mole sauce
# 5 Chiles rellenos stuffed with picadillo
# 6 Taco bar with the following:
-Arrachera, chicken and fish
-Assorted salsas
-Flour and corn tortillas
-Refried beans
-Grilled serrano chiles
-Guacamole
-Sour cream
# 7 Shrimp Fajitas
# 8 Beef fajitas
# 9 Chicken fajitas
Choose two accompaniments (except for menu # 6)
-Garlic mashed potatoes
-Chipotle scented mashed potatoes
-Scalloped potatoes
-Grilled mixed season vegetables
-Sautéed seasonal vegetables vegetables
-Asparagus tips
-Mexican Fiesta rice
-Cilantro scented rice
-Poblano rice
-White rice
Choose one Dessert option:
-Traditional Mexican flan
-Rice pudding
-Chocolate cake
-Ice cream
-Fruit salad
Mix and Match to create your own specialized menu
Appetizers
-Salmon, leek and tomato miniature crepe stacks topped with caviar and crème fraiche then drizzled with a chive infusion
-Chicken and Shitake won tons served w/spicy orange-garlic sauce and a sweet miso sauce for dipping
-Tequila glazed shrimp stuffed with cilantro cream cheese
-Spicy crab cakes served with an orange-garlic sauce and a hoisin-mushroom sauce for dipping
Soups
-Porcini, oyster and shitake mushrooms in a bourbon cream w/roasted capsicum oil served w/thyme bread twists
-Tomato-ginger bisque topped with a citrus infusion and wasabi-scented cream served with poppy-seed bread twists
-Orange-chile and black bean soup topped with fresh cream, avocado and tortilla strips served with cumin dusted bread twists
-Shitake mushroom and lemon grass soup topped with fresh coriander and served with cracked black pepper bread twists
Vegetarian Salads
-A salad of shaved celery root, proscuitto and reggiano parmesan on spring endive, with cracked black pepper, olive oil, and fresh lemon
-Mixed green salad with toasted sesame seeds, julienne of cucumber and beet, avocado and cilantro tossed in a light tequila-lime vinaigrette
-Mezclun mixed greens tossed with squash blossoms, jicama and fresh cheese marinated in chile de arbol in a light citrus vinaigrette
-Exotic mixed greens, green papaya, mint and candied garlic served with a light Thai vinaigrette
-Spinach salad with balsamic-marinated fresh strawberries and toasted almonds tossed in a light mint-yogurt dressing served with grilled homemade focaccia bread
-Mezclun spring greens with sautéed pear, panko baked goats’ cheese and spiced pecans tossed in a cranberry dressing
Salads
-Chilled Seared Sea Bass, mango, red ruby grapefruit and avocado atop a bed of spring greens with a ginger-mint vinaigrette
-Traditional Cesar Salad homemade foccacia croutons and your choice of
-Grilled jumbo shrimp or Blackened chicken
-Gourmet Mixed greens with grilled salmon filet, fresh tarragon, white wine sautéed red and green apples with a cognac-mustard dressing
-Smoked duck , toasted walnuts, and mandarin oranges with winter greens served with homemade cheese toast and port-currant sauce
-Fresh lemon-grass, roasted tomato and grilled jumbo shrimp salad on mixed greens with a hint of anise tossed in a green chile infused oil.
-Baked lobster medallion and pineapple salad with fresh basil and mint tossed in a red bell pepper aioli
Entrees
-Grilled Angus filet topped with a cabernet glaze and baked lobster tail with a sage-cambozola gratinee, served with fennel-chive mashed potatoes and fresh asparagus tips with a lemon-basil oil
Horseradish encrusted fresh fish served with ginger mashed potatoes, spicy Asian string beans accompanied by a cilantro sauce and chive infused oil.
-Seared moon scallops with a mushroom-tomatillo salsa and fresh corn cakes topped with black bean, poblano chile and tomato salad
-Boneless breast of chicken in a light coconut-curry sauce served with jasmine rice and a sautéed julienne of vegetables
Desserts
-Tri-flavored Devonshire creams: A light airy combination of Merlot ice wine, frangelico-raspberry and vanilla bean creams, served with dark chocolate-hazelnut biscotti
-Coconut cardamom pudding served with a lime coulis and tropical fruit compote
-Tequila cheesecake topped with a lime coulis and mango salsahocolate pate served with a vanilla bean cream and cran-raspberry coulis
Four person minimum, prices are per person and in usd. Tax and gratuities not included in listed price. Additional service fees for holidays and East Cape/San Jose villas. Drop off service only for Christmas Eve/Day. Customized menus are available. Allergy-free menus available, contact us for more information.
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