A Table for Two Private Chef Service

Catering Options
March 12 – Brazilian Flair

Stationary Hors’ Douerves “South American Tapas Table”

Artisan Cheeses and Crackers
Presented with roasted chorizo, roasted almonds and gourmet crackers

Grilled Vegetables with Salsa Verde Crema

An assortment of grilled vegetables, artfully displayed with a spicy house made salsa verde crema dip.

Spicy Meatballs (Albondigas Picantes)

Meatballs are eaten throughout Latin America and this version is typical of the common method of cooking them- first sautéing then braising them in a spicy
sauce of onion, red bell pepper, jalepeno, tomato, and beef stock.

Garlic Chicken Wings (Grango a Passatinha)

Beginning with a classic Brazilian marinage, known as vinho d’alhos, the humble chicken wing gets baked, then lightly fried, then tossed with fried garlic
slivers for a crunchy finish.

Corn Cakes with Black Beans(Arepa de Domin)

Arepas are Venezuela's national bread. They are eaten at all meals and throughout the day. These small corncakes are sold in restaurants called areperas,
where they are stuffed with all types of fillings – in this case with seasoned black beans and cotija cheese.. Don't let apprehension of Hugo Chavez keep you
from trying this delicious bread!

Empanadas with Shrimp and Hears of Palm Stuffing

Savory, spice, and delish! This traditional South American staple is given a filling that echoes the region of Bahia

Dinner Service
Chayote and Hearts of Palm Salad (Chuchi e palmito)
Bites of chayote are a burst of refreshment here. A slight acidity from the hearts of palm and the lime juice, along with chopped herbs, makes this one of the
brightest salads you've ever tasted.

Quinoa Risotto (Quinoto)

A staple of the Incan diet, quinoa has gained popularity in the US recently. This is a classic presentation of this protein packed grain.

Plantain Chips
Thickly sliced to maintain a creamy center, this is a perfect satisfying side dish.

Garlicky Collard Greens (Couve a Mineira)

From the Minas Gerais region of Brazil, this simple yet flavorful side dish is a perfect accompaniment to the smokiness of grilled meat.

Gaucho Style Grilled Sausages with Spicy Tomato Sauce

This Brazilian version of barbeque, known as churrasco a gaucha, uses a Portuguese linguica sausage that is brined in salt with parsley, pureed onion, and garlic,
then grilled and presented with a fresh spicy tomato sauce – This will be presented to order on a station

Bahian Style Mussels (Mariscos a Moda Baiana)

Large mussels, which have been quickly steamed to cook, are presented with a sauce of coconut milk, wine, cilantro, chiles, onion, and garlic – and served
with fresh baked crusty bread . – This will be presented to order on a station.
Brazilian Cheese Bread (Pão de Queijo), Potato Bread (Pan de Papa)

Dessert Service

Alfajores
A classic South American sandwich cookie, filled with caramel.

Fresh Tropical Fruits

Mango, papaya, tuna cactus, pineapples, kiwis