• chicken potstickers sauteed in sherry with mint dipping sauce
• toasted angel hair noodle-coated crab cakes
• warm banana crepes wrapped around seared ahi strips
• mixed greens tossed with oranges & guava in a coconut vinaigrette
• mini pizza pies with shrimp, scallops, calamari, lemon zest & garlic

• grilled shrimp & papaya over mixed greens with lime ginger vinaigrette
• 5-spice barbequed chicken with maui onion mashed potatoes
• lamb sirloin with chevre butter and red pepper on polenta with swiss chard
• jerk chicken ravioli sprinkled with black peppercorns, red bean risotto, kiwi salsa & plaintains
• chilean sea bass baked in banana leaves with oranges & chipolte peppers, served with saffron pilaf
• yam crusted salmon with avocado cous-cous and lychee scallion sauce
• coconut shrimp with curry jalapeno sauce and white polenta
• flamed pork tenderloin with thyme roasted yucca and mangos
• charred black grouper with smashed plantain, collard greens & vanilla gravy

• white chocolate cream-topped juicy passionfruit cake with crystalized edible flowers atop
• banana mango creme brulee
• passionfruit guava creme brulee
• tropical fruit sorbets served in a martini glass
• warm apple-pineapple strudel with rum butterscotch sauce

• Mialibu Hurricane Punch
• South Beach Crabcakes
• Sweet Corn Cakes Under Smoked Salmon Blooms
• Sautéed Plantains Served with a Spicy Chimichurri Pesto
• Coconut Shrimp Atop Mixed Baby Greens with Tamarind Vinaigrette
• Roasted Red Snapper with Cilantro & Lime
• Chilled Tropical Fruit Soup with Sorbet & Fresh Mint
• Guava Cheesecake & Cuban Coffee

• Wine Recommendation: Chardonnay Catena Reservea 1995 (Argentina)
• The Mialibu Toss: mixed greens, mandarin oranges and walnuts
• Sautéed Yuca with tangerine and grapefruit sauce
• Sea Bass Steamed in Plaintain Leaves with passionfruit mojo
• Key Lime Cheesecake with shaved white chocolate

• Wine Recommendation: Sauvignon Blanc Casa Lapostolle 1995 (Chile)
• Mixed Baby Greens tossed with kiwi, papaya, and tomatoes
• Pan Crusted Sea Scallops with a tart shallot orange glaze
• Heavenly Mash: lobster shepard's pie topped with chive potatoes
• Mango Mousse with Fresh Mint Sprigs

• Wine Recommendation: Finis Terrae, Cousino Macul 1992 (Chile)
• Mini Bruschetta with a spicy olive tapanade
• Roasted Ratatouille: a medly of squash, eggplant and peppers
• Sautéed Rice with onions, tomatoes, clam juice & olives
• Lamb Medallions with black-olive wine sauce

• Wine Recommendation: Cavas de Weinert 1991 (Argentina)
• Coconut-Tuna Seviche
• Ybor Rice Salad: sherried spanish rice cooked with garlic, saffron, olives, peppers and pimentos
• Lechon: grilled marinated pork strips with grilled plaintains and sherried black beans
• Sautéed Red Bananas with brown sugar and cinnamon

• Fried Plaintains with Chimichurri, a seasaoned pesto
• Cubano Pastries filled with black beans and chorizo
• Salt Cod Cakes with a gingery-herb criollo gazpacho
• Yuca Fritters with saffron aioli
• Columbian Sirloin Empanadas with a tangy Aji sauce
• Steak Skewers marinated in a citrus honey soy sauce

• Trout Meunière topped with Simple Brown Butter, Lemon & Pecans
• Hickory-Grilled Pork Chop topped with Wild Mushrooms, Brunoise Vegetable Sauce and Orange-
• Rhubard Chutney
• Slow-Roasted Chicken Breast with Oyster Mushrooms, Roasted Red Pepper and Orange-Sherry Sauce
• Over Shoestring Potatoes
• Panfried Veal with Fresh Lump Crabmeat Ravioli, Fresh Asparagus and Roasted Red-Pepper Cream
• Sauce
• Grilled Shrimp with Black-Bean Cakes & Coriander Sauce

• Grit-Cakes with Seared Shrimp
• Roasted Chicken & Black-Eyed Pea Dumplings
• Andouille Mashed Potatoes
• Braised Greens with Bacon (turnip greens, mustard greens, collards and kale)
• Bread Pudding Soufflé & Coffee

• Quick-Seared Tasso Shrimp topped with Hot-Sauce Beurre Blanc, Five-Pepper Jelly and Pickled Okra
• Chicken & Sausage Filé Gumbo
• Shrimp Jambalaya
• Crawfish Étouffée Over White Rice
• Pompano en Papillote
• Shrimp Rémoulade
• Red Beans & Dirty Rice
• Fried Oyster Po' Boys
• Muffulettas
• Beignets with Eggplant Caviar
• Fudge Torte topped with Warm Chocolate Sauce & Peppermint Ice Cream
• Bananas Foster
• Café Brulot

• Organic Baby Greens, Toasted Pumpkin Seeds & Tangerines...in a champagne vinaigrette
• Arugula, Fresh Pear Slices & Crumpled Blue Cheese...in a light honey-blue cheese dressing
• Sesame Spinach, Chinese Peapods & Toasted Hazelnuts...in a ginger vinaigrette
• Beet, Basil & Watercress...in an herbal-orange vinaigrette
• Jicama, Orange & Red Grapes...in a jalapeno-cilantro-lime bath

• Onion Flowers - whole onions poached in fresh lemon, vermouth and herbs, topped with melted feta cheese and cracked pepper
• Stuffed Artichoke Hearts with herbed goat cheese or fresh cilantro-mint-spinach pesto
• Florida Style Crabcakes with scallions & fresh dill, served with fresh tartar sauce
• Smoked Salmon Cakes served with herbed avocado cream
• Cuban Affettato Misto Platter - a platter of thinly sliced and rolled prosciutto, mortadella, salami, cheeses, large green olives and sliced crusty bread
• Sweet-Potato-Plaintain Pancakes with sour cream and chives
• Caribbean Conch Fritters with spicy papaya sauce
• Lamb Quesadillas stuffed with rosemaried lamb, apple-onion salsa and jack cheese
• Brie Stuffed Mushrooms sauteed in butter, garlic & parsley
• Asparagas in Belgian Endive marinated in a sesame tarragon vinaigrette
• Barquette of Eggplant Caviar seasoned with ginger, cilantro & vermouth
• Mini Smoked Sausages sauteed in white wine with dijon dip
• Spiced Beef Empanadas with savory picante sauce on the side
• Cucumbers with Salmon Mousse garnished with watercress
• Marinated Ahi Strips wrapped in warm crepes with ponzu sauce

• Caribbean Chicken Satay marinated in spicy passionfruit puree
• Jamaican Chicken Satay in a smoky jerk marinade
• Terikayi Chicken Satay grilled in a tangy sesame marinade
• Mango Chicken Satay with a hint of hot chiles
• Island Fruit Bobs - pineapple chunks soaked in peanut-soy marinade, then wrapped in bacon and grilled
• Seared Ahi Skewers marinated in teriyaki then rolled in sesame seeds, cracked pepper and chopped macadamias
• South Seas Steak Skewers - thinly rolled steak marinated in a citrus honey soy sauce
• Wild Mushroom Skewers with garlic and cracked pepper
• Blackened Shark Nuggets served with roasted red pepper aioli
  " Spicy-Orange Lacquered Scallops
• Margarita Pork Kebobs marinated in olive oil, lime & cilantro
• Skewered Grilled Shrimp with olive oil & fresh dill

• Passionfruit, Guava, Mango, Key Lime or Pina Colada Cheesecake served in bite-sized pieces
• Macadamia Fudge Torte lightly dusted with espresso powder
• Minted Melon Balls - cantaloupe & honeydew soaked in Cointreau with fresh mint

ALL-AMERICAN BARBEQUE

• Louisiana Barbequed Chicken
• Texas-Style Brisket of Beef
• Baby-Back Spareribs
• Gourmet California Burgers: Beef, Turkey, Veggie
• Foot-Long Dawgs with all the Trimmin's
• Montana Mac 'n Cheese Casserole
• Boston Baked Beans
• Roasted Nebraska Corn on the Cob in a husk
• Hawaiian Slaw with toasted macadamias n a lemon-dill dressing
• Jumbo New York Kosher Dills on a Stick
• Fresh Florida Fruit Salad in a watermelon shell
• Homemade Idaho Potato Chips
• Kentucky Tater Salad
• Mississippi Mile-High Double Fudge Cake
• Carolina Srawberry-Rhubarb Pie
• Nation's Capitol Cherry Pie
• Washington Apple Pie
• Georgia Peach Cobbler
• Jersey Blueberry Cobbler
• Made-To-Order Chocolate-Dipped Waffle Cones