Mixed Snack Plate
Chicken Fingers, Veggies and dip, and finger sandwiches. This can be altered to have grilled chicken fingers, coconut chicken fingers, Asian chicken fingers, buffalo chicken fingers, or anything you can imagine. The raw vegetables can switch over to grilled vegetables with a wonderful balsamic reduction. The finger sandwiches can change into button sandwiches, panini sandwiches pieces or even for the low carb version, sliced and rolled meats and cheeses.
Something New and Different
Cold South West Stuffed Chicken with chorizo, black beans and corn coated in crushed tortilla and served with a bouquet salad and mango and papaya salsa. This can be pre-plated or sent in bulk to be plated on board.
Berries and Mousse Sampling
This mini portion of summer berries in a wonton basket is served with a small piped raspberry or chocolate mousse on the side. The perfect size dessert for hot summer days.
Lemon Mascarpone Pancakes
These silver dollar size pancakes are 5 to a serving and served with a lemon wedge and mint and a light lemon crème anglaise sauce on the side. Best if served warm for breakfast or brunch.
Petite Mozzarella and Cherry Tomatoes With Fresh Basil
We can prepare these with part skim mozzarella or full milk mozzarella. Add a drop of balsamic reduction if desired.
Victor’s Goat Cheese and Tomato Torte
Victor is delighted to make this is any size to serve from one passenger to a dozen. Crostini are sent on the side.
Filled with your choice of fillings…chicken, beef, shrimp, crab, tilapia, seabass. The choices are endless. Sabino created this as a side dish with a hearty Tortilla or Black Bean Soup or as an appetizer. Portion size is 3 pieces with salsa, sour cream, and guacamole.