Hors D'oeuvres Extravaganza

First Hors D'oeuvre

Handmade spinach and ricotta ravioli topped with spicy smoked bacon  

Second Hors D'oeuvre

Traditional crab cakes with tartar sauce  

Third Hors D'oeuvre

Malbec marinated grilled beef rolls with caramelized scallion reduction  

Fourth Hors D'oeuvre

Himalayan salted caramel blackberry panna cotta  

Fifth 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 crema
 

Seventh Hors D'oeuvre

Stuffed crimini mushrooms

Price

$38 Per Person (All Inclusive)  

Number Of Guests

Minimum: 20 Guests Maximum: 60 Guests

First Hors D'oeuvre

Flour, eggs, semolina, spinach, ricotta cheese, Parmesan, spices, smoked local bacon, smoked cayenne, salt and pepper
 

Second Hors D'oeuvre

Blue crab meat, peppers, onion, garlic, olive oil, bread crumbs, eggs, milk , capers, lemon, olives, coronations
 

Third Hors D'oeuvre

Beef tenderloin, Malbec wine, molasses, raisins, prunes, purple onion, garlic, scallions, spices, salt and pepper
 

Fourth Hors D'oeuvre

Raw sugar, Himalayan pink salt, blackberry, heavy cream, gelatin, vanilla bean
 

Fifth Hors D'oeuvre

Farm raised pork shoulder, chimichurri sauce, black pepper, white wine, onion, green plantain, coconut oil, brown sugar, spices, salt and pepper
 

Sixth 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 pepper
 

Seventh Hors D'oeuvre

Dates Available

June 2018

1, 4, 5, 6, 7, 8, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30

Notes

At checkout, please write the date and time you want to book in "Order Notes".

If you do not see the date or time you want, click here to contact us and we will check with the chef.

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.

Book In Advance

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.


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