CARIBBEAN GALA
500 Guests

For this, most festive event, let Avalon Catering transport you to a unique place, as a diverse
group of parents, teachers and friends gathers in community. As your guests arrive, we invite
them to experience a refined taste of the Islands. In the entry way we present a buffet filled
with bright, Carribbean tastes and colors. Lavish floral arrangements filled with tropical
flowers, a buffet accented with fruits, wicker, wrought iron and polished silver. Seating tables
“pop” from the floor, covered in sophisticated shades of green and blue with accents of
saffron and ruby, creating an atmosphere of celebration and sophistication.

Blood orange, rum and champagne cocktail

 

White Sands

Light, easy refreshments as the guests begin their evening.
Tables are decorated under the tiki bar with fresh, tropical fruits, white sand in glass vases, shells

Handcrafted Jamaican vegetable pies with an herb scented raspberry sauce
Sweet coconut shrimp with a tropical fruit salsa

Calalloo
Island spinach dip flavored with long-simmered onions and fresh herbs – served tableside with
griddled island flatbreads

 

Blue Waters
The first course

Chilled dungeness crab salad with papaya, avocado on a bed of
organic greens tossed with a sweet citrus vinaigrette

Bright, silky spring pea soup
Wisp of crème fraiche

 

The Main Event

Choose from an array of colorfully presented entrée items,
each served from chef attended tables, decorated with soothing colors.
All the while your guests will hear the sound of soft steel drums floating over the night...

Honey laquered chicken breast splashed with a balsamic reduction
Black eyed pea fritters

Authentic Jerk chicken threaded on sugar cane skewers
Stewed tomato and onion confit
Pilou – authentic Trinidadian rice and piegeon peas

Cinnamon cured pork loin with a blue cheese melon sauce
Pickled vegetables
Slow-simmered chayote squash compote

Pan seared salmon filet floating in a lemon emulsion
Sweet corn souffle
Small roasted vegetables
On small plates

Chicken curry and chili pepper skewers
Coconut rice served from coconut shell halves

Skewered beef sirloin with Hunan barbeque sauce
Tropical fruit slaw with jicama and papaya
Lemongrass and coral lentil salad

Tamarind-saffron glazed duck with sauteed red cabbage
Crisped walnuts
Sweet potato fries
Shallot infused coconut sauce
Presented in Matini glasses

 

The Deep Setting Sun
A final tribute to a warm, tropical paradise

Pineapple tart tatin with banana caramel ice cream

White chocolate mousse with passion fruit center
Spun sugar crown

Coconut cake – plain and simple

Key lime mousse
Macadamia daquiose