Valentines Brazilian dinner menu 2018

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Date: Saturday, February 10, 2018

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Wild Blossom Mead & Wine 

HORS D’OEUVRES TO BE PASSED

1. PINEAPPLE SALSA & CHIPS (Veg, GF)

A piquant homemade salsa made with grilled tomatoes, green peppers, onions,

cilantro, diced pineapple drizzled with balsamic vinegar, olive oil and lime juice,

served with homemade chips

2. RISOLES – MINI EMPANADAS (Veg)

Half moon shaped pastry filled with heart of palms and cheese.

3. YUCCA/CHEESE BISCUITS, (Veg, GF)

Served with coconut pumpkin marmalade

 

BUFFET

1. CHICKEN BOBO (GF)

Diced chicken breast wonderfully cooked in a sauce made with yucca, coconut

milk, ginger and cilantro topped with cashews.

2. TROPICAL SALMON (GF)

Whole grilled salmon, served with a lemon/caper sauce

3. BRAISED BEEF (GF) in three styles: BBQ, Pico de gallo, and chimichurri sauce

4. GRILLED SAUSAGE

Sausage grilled with onions, and sweet peppers

5.  BASMATI RICE (Veg, GF)

Basmati rice made with vegetarian broth

6. BLACK BEANS (Veg/GF)

7. RED CABBAGE AND MANGO SALAD (Veg/GF)

Chiffonade of red cabbage with freshly sliced mango, dressed with olive oil and apple vinegar

8. PINEAPPLE AND SWEET PEPPER SALAD (Veg/GF)

Fresh fruit and veg salad served with cilantro and lime dressing

9. MIXED GREEN SALAD (Veg)

A variety of greens served with olive oil and rice vinegar

10-BAKED POTOTOES (Veg)

Gourmet potatoes partially boiled and finished in the oven with toasted cumin

11. CHUTNEYS/HOT PEPPERS (Veg/GF)

A variety of pepper condiments

 

SWEETS TABLE

1. BRIGADEIROS – Chocolate truffless (Veg, GF)

2. BEIJINHOS – Coconut snowballs (Veg, GF)

3. FRESH FRUIT SALAD-Fresh Tropical Fruits Variety (Veg/GF)

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