Hors D'oeuvres Extravaganza
$38.00 Per Person
First Hors D'oeuvre
Handmade spinach and ricotta ravioli topped with spicy smoked baconSecond Hors D'oeuvre
Traditional crab cakes with tartar sauceThird Hors D'oeuvre
Malbec marinated grilled beef rolls with caramelized scallion reductionFourth Hors D'oeuvre
Himalayan salted caramel blackberry panna cottaFifth Hors D'oeuvre
24 hrs black pepper braised pork shoulder served on top of tostones (crispy plantain)Sixth Hors D'oeuvre
Spicy coconut marinated shrimp bites with poblano cremaSeventh Hors D'oeuvre
Stuffed crimini mushroomsPrice
$38 Per Person (All Inclusive)Number Of Guests
Minimum: 20 Guests Maximum: 60 GuestsFirst Hors D'oeuvre
Flour, eggs, semolina, spinach, ricotta cheese, Parmesan, spices, smoked local bacon, smoked cayenne, salt and pepperSecond Hors D'oeuvre
Blue crab meat, peppers, onion, garlic, olive oil, bread crumbs, eggs, milk , capers, lemon, olives, coronationsThird Hors D'oeuvre
Beef tenderloin, Malbec wine, molasses, raisins, prunes, purple onion, garlic, scallions, spices, salt and pepperFourth Hors D'oeuvre
Raw sugar, Himalayan pink salt, blackberry, heavy cream, gelatin, vanilla beanFifth Hors D'oeuvre
Farm raised pork shoulder, chimichurri sauce, black pepper, white wine, onion, green plantain, coconut oil, brown sugar, spices, salt and pepperSixth Hors D'oeuvre
Little Emma’s shrimp, coconut milk, garlic, cayenne pepper, coconut shredded, poblano pepper, green pepper, avocado, tahini, cilantro, vinegar , lemon, spices, salt and pepperSeventh Hors D'oeuvre
Meet Chef Thelma Portillo
Originally from Guatemala, I had the privilege of being introduced to the wonders of a variety of Latin flavors. I later enhanced this during my formal culinary education and experience in California and Italy where I worked under star Michelin chefs. My specialty now conveys a respect for organic cooking, which has led me to specialize in vegan menus. My organic and vegan menus are represented in a culinary experience you will enjoy and would want to share. Currently I share my vision and inspiration at The Wheel Kitchen, a cafe focused on supporting local farmers and producers.
To learn more about Chef Thelma Portillo, Click Here.
Schedule a time with the Chef
If you like this menu and want to hire the chef, click here to contact us.
We will get in touch with you soon to coordinate dates, location, number of guests and any other details about your selected experience.
Book in advance
After details of your selected experience are confimed, please book your experience at least 48 hours in advance.
Cancellations and refunds
You will receive a full refund if you cancel your booked experience upto 48 hours before the scheduled time.
You will not receive any refund if you cancel your booked experience less than 48 hours of the scheduled time.
