Sample Menu
South of the Border Night on Campus
Reunion for 800 Alumni
Passed Hors D’oeuvres
Blazing Pulled Pork and Charred Corn Quesadillas
with Tequila Barbecue Dip
Latin Rubbed Shrimp Skewers with Mango Papaya Salsa
Crabmeat Hushpuppies with “Joe’s” Lemon Chipotle Caper Sauce
Spicy Smoked Chicken Black Beans and Avocado in Phyllo Cup
Minted Champagne Melon Shooters with Raspberry Essence
Caribbean Duck Summer Rolls with West Indian Plum Dip
Summer Gazpacho Shooters with Lime Crème Fraîche
and Chili Pepper Straws
Scattered Cocktail Tables
Visited by the Three Salsa Amigos
A Trio of Festive Summer Salsas To Include:
Coconut Pineapple Salsa
Poblano Pepper, Vine-Ripe Tomato and Grilled Chorizo Salsa
Coriander Black Bean and Barbecued Corn Salsa
Accoutrements to Include Crisp Plantain Chips,
Red and Blue Corn Tortillas
Food Stations Inside Tented Mexican Gazebo
Grazing Table
Plantation Barbecued Pork Tenderloin
on Sugar Cane Skewers with Ginger Syrup Splash
Citrus Poached Scallops on the Half Shell,
Propped atop Sea Salt Waves with Kiwi Relish
Miniature Tortilla Sombreros
Mini Tortilla Cups Accompanied By Mexican Fillings
Black Bean and Grilled Corn Salsa, Poblano Spiced Beef, Scallop Ceviche,
Margarita Chicken, & Avocado Salsa
Cucumber and Watermelon Calypso
Jalapeño Corn Bread
Design elements to include 5 foot cacti,
leather saddles, Mexican ponchos and sombreros.
Make Your Own Fajita Staion
A Collection of South of the Border Recipes
Displayed in a Mexican Theme
Chipotle Spiced Chicken & Shredded Adobo Barbecued Beef
Red Pepper and Traditional Soft Flour Tortillas
Sofrito Rice and Garbanzo Bean Salad, Pico de Gallo,
Guacamole, Smokey Sour Cream, Spicy Cumin Black Beans,
Shredded Monterey Jack, Coriander Onions
& Shredded Lettuce
A Stop in Mexico….Ole!
Bring your guests south of the border as our chef cooks up
some hot mouthwatering Mexican cuisine.
It will be a trip they long remember!
Visit includes:
Cumin Beef and Garlic Black Bean Burritos
Cilantro Grilled Gulf Shrimp with Ancho Pepper Salsa and Lime Aioli
Sage Garlic Chicken Arepas Topped with Grilled Tomato Relish
Mexican Caesar Salad with Lime Chipotle Dressing
and Chiffonade Tortilla Croutons
Dessert
Flaming Strawberries atop Angels and Devils.
Fresh Strawberries Sautéed in Butter and
Raw Cane Sugar and Flamed with
Sweet Jamaican Rum and Served over
White Angel or Dark Chocolate Devil’s Food Cake
Finished with old Fashioned Whipped Cream