Passed Hors d'Oeuvres
Lump Gulf Crab Cakes
topped with Grilled Corn-Avocado Relish
Carnitas Empanaditas
with Charred Tomatillo Salsa
Dinner Buffet
Grilled Beef Medallions
with Chimichurri Sauce
Grilled & Marinated Breast Of Chicken
with Tequila-Lime-Shallot Reduction
Black Bean, Corn, & Rice Salad
with Cumin-Lime Vinaigrette
Stuffed Avocados
with Mango Pico, Roasted Poblano Crema, & Cotija Cheese
Southwestern Romaine Salad
with Sundried Tomatoes
