Villa Catering Dinner

What We've Cooked Lately:

Plantain Tostone 'Cups' with Caribbean-Style Curried Chicken

Mojo Rack of Lamb with Harissa Pepper Sauce

Tagine Style Israeli Couscous with Local Pumpkin and Preserved Lemon

Pleasant Valley Farm Pumpkin Soup with Chimichurri and Butternut Crisps

Duck Breast ‘a la Orange’

White & Sweet Potato Gratin & Braised Young Onions and Callaloo Greens

Caribbean Spiced Gazpacho with Avocado and Lime

Pescado Encodado (Ecuadorian Fish in Coconut Sauce with Sweet Peppers)

Sauteed Garden Pak Choy, Long Beans, Crimson Ochro & Green Rice

Snapper Accras with Rose Dipping Sauce

Dry Rubbed and Grilled Angus Beef Tenderloin or Rib-Eye

Zucchini, Sweet Corn and Chermoula. Medley of Mushrooms & Potatoes Romanoff

Peanut Butter Mouse Crunch Cake with Chocolate Glaze

Rhum Roasted Pineapple with Spiced Cake & Coconut Ice

Local Guava Fruit Tart with Passionfruit Ice

Banana Crepes with Warm Butterscotch