Brad & Joy
Saturday, May
26, 2007
Rehearsal Dinner
Habaneros
?
Caye Caulker, Belize
Featured
Cocktail
Sangria
Pitchers of red or
white wine, brandy, pineapple juice, orange juice, sprite and fresh fruits.
Appetizer
Antipasti Misto
Variety
platters
of Caprese Salad + Ceviche del Mar + Chicken Satay + Creole Voodoo Cakes
Entrées
Gnocchi
Fresco Prima Vera
Fresh
Gnocchi Pasta is tossed with our Pan-cooked Seasonal Veggies, White Wine & Feta
Brazilian
Grilled Pork
Center cut
Pork Chop is marinated in Brazilian inspired Herbs & Spices and Charbroiled
with Cinnamon & All Spice. Served with Veggies, Roasted Potatoes, and Tropical
Rice.
Queen Cut 9 oz / King Cut 13 oz
Seafood Satay
Skewers of Fresh Fish
& Shrimps are marinated with Wild Oregano & Garlic then Pan-Grilled. Paired with
a Spicy Ginger Peanut Sauce. Served with Aromatic Rice and Fresh Pan Bread.
Coconut
Encrusted Snapper with Shrimp
Fresh
Local Snapper Fillet is dredged in Coconut and pan-fried. We top it with a
Tropical Fruit Compound Butter and bake it in the Oven. Served with a Tropical
Fruit Glaze on the side.
Desserts
Piña Colada Crespella
Warm Crêpe, Frozen Yogurt and fresh Pineapple. Topped with a glazed Coconut Rum
Sauce.
Chocolate Kahlua Crespella
Warm Crêpe and Frozen Yogurt. Topped with a Chocolate Kahlua Sauce