First Course Selections

  • Antipasto Plate: Fresh Mozzarella, Roasted Red and Yellow Peppers, Sun Dried Tomatoes, Grilled Eggplant Served on Baby Greens with Fresh Basil and Balsamic-Olive Oil Vinaigrette
  • Harlequin Soup:Roasted Red Pepper Soup and Cream of Corn Soup, side by side in the same bowl married with a swirl of Creme Fraiche and a sprig of Mint
  • Blackened Tuna and Cajun Jumbo Shrimp Served with Belgian Endive, Baby Greens, Pickled Ginger and Wasabi Mayonnaise
  • Roasted Red Pepper Flan with Marinated Bay Scallops Delicate and Custard-like, served on a bed of Spinach Chiffonade with a Palette of Sauces
  • Fusilli Pasta with Prosciutto, Roasted Peppers and Baby Peas Paraguayan Corn Bread with Uruguayan Bean Salad