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)