Cancun Wedding Menus

COLD HORS D’OEUVRES:

Minimum 25 guests/ 3,4,5 options
Beef carpaccio on melba toast
Fresh salmon mousse with a hint of Xtabentun served on toasted, whole wheat bread
Roast beef marinated with Dijon mustard served on toasted bread
Proscuitto with melon pearls served on toasted bread
Fruit brochette (watermelon, papaya, melon, cantaloupe and grape pearls)
Mushrooms in white wine, stuffed with surimi and ajillo chili sauce
Liver pate with fine herbs, a hint of jellied port wine
Vegetables crudités with avocado dip

HOT HORS D’OEUVRES

Minimum 25 guests/ 3,4,5 options

Sausages in puff pastry
Chicken vol-au-vent with cambray onions, bell peppers and mushrooms in white wine sauce
Ham and cheese mini quesadillas
Beef tacos garnished with fresh cream cheese, lettuce, tomato and “Ranchera” salsa
Mexican tuna tartlet with a hint of “Epazote” and “Habanero” chile
Fried mozzarella sticks
Grilled chicken satays
Grilled beef satays

PLATED DINNER

Minimum 25 guests/1 option

Menu 1:
Cream of broccoli
Chicken breast parmesan accompanied with tomato cassé and vegetables
Poached pear “Bella Elena” filled with vanilla ice cream, topped with chocolate sauce and nuts

Menu 2:
Fine lettuce and vegetable salad with smoked duck, with a mango chutney
Filet mignon 100 gr. accompanied with rice and vegetables “al Dente”, with red wine sauce and shallots
Black and white chocolate parfait with Grand Marnier sauce

Menu 3:
Green salad with mussels and citrus vinaigrette
Fresh fish filet and shrimp, served with white butter, sautéed vegetables and steamed potatoes
Glazed carrot cake with raisins and nuts

Menu 4:
Cream of fine herbs
Chicken supreme accompanied with mashed potatoes and sautéed vegetables
Mocha Cake

Menu 5:
Lobster bisque with Pernod
Beef filet au “Marchan de Vin” style, with fresh wild mushrooms and potatoes Ann
French pastries (cream eclairs, swan vanilla, fruit tarts and chocolate profiteroles)