Appetizers: Coconut shrimp, ham/pineapple skewers, jerk chicken skewers, mango roll
Salad: Wedge of Iceberg lettuce, mandarin slices, pickled red onion, red pepper and pineapple drizzled with a mango/honey dressing
Soup: Julienne of tortilla, chicken, celery, onions, hot peppers, and cilantro in a tomato broth
Mains: Braised short ribs simmered with carrots, celery, onions in a red wine and beef stock, served with au jus sauce (smooth), curried rice (with chopped carrots, chickpeas, peppers) & green beans, red peppers & onions
Vegan/Vegetarian Option: Portobella mushroom, grilled eggplant stacked in a tomato sauce & served with rice & green beans
Dessert: Key lime pie and coconut cream pie
Those that provided allergies and dietary restrictions, they will be passed along to the venue.