Exotic Gourmet

Hors D’oeuvres Menu

Seafood

Ceviche

Fresh fish cooked marinated with lime with onions and chili.
*CONSUMER ADVISORY Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. –Section 3-603.11, FDA Food Code Provided by the Florida Department of Business and Professional Regulation Division of Hotels and Restaurants

Causa

Potato puree mix with yellow pepper cream and real crab pulp on the top.

Shrimp cocktail

Cooked shrimp on a pink sauce base on tomato and avocado.

Choros a la chalaca (steamed mussels)

Cooked mussels with a fresh salad on the top base on onions, tomato, cilantro, sweet peas.

Mango Scallops

Marinate with a mango sauce reduction with a crispy bacon on the top.

Parmesan Scallops

Scallops with a parmesan gratin with a lime sauce reduction.

Lobster

Grilled lobster tails on garlic butter and lime sauce.

Shrimp sticks

Grilled shrimp on a passion fruit sauce reduction.

Salmon Wraps

Smoked salmon with salmon cream cheese, on a tomato wrap.
*CONSUMER ADVISORY
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Section 3-603.11, FDA Food Code Provided by the Florida Department of Business and Professional Regulation Division of Hotels and Restaurants.

Salmon Wraps

Smoked salmon with salmon cream cheese, on a tomato wrap.
*CONSUMER ADVISORY
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Section 3-603.11, FDA Food Code Provided by the Florida Department of Business and Professional Regulation Division of Hotels and Restaurants.

Tuna Ceviche

Fresh tuna cooked lime with a creamy yellow pepper sauce.

Groupers

Delicious and crispy grouper with our special homemade tartar sauce.

Shrimp Polenta

Gratin polenta with a shrimp white wine reduction, top with a velouté sauce.

CHICKEN PORK BEEF

Aji de Gallina

Tartlet filled with shredded chicken stew, yellow pepper sauce and parmesan cheese.

Prosciutto Pear

Caramel pear wraps it with prosciutto and blue cheese.

Chicken Skewers

Grilled chicken, onions, and peppers. With our signature homemade chimichurri sauce.

Filet Mignon Chimichurri

Juice and tender filet mignon with our signature homemade chimichurri sauce. *CONSUMER ADVISORY Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Section 3-603.11, FDA Food Code Provided by the Florida Department of Business and Professional Regulation Division of Hotels and Restaurants

Blue Cheese Prosciutto Wraps

Prosciutto and blue cheese on a spinach wrap.

Meatballs

Homemade beef meatball on a passion fruit reduce sauce.

Gourmet Beef Burgers

Juice homemade burgers with sauteed mushrooms, caramel onions, Swiss cheese, and our special mayonnaise.

Cubans

Pulled Pork, ham, Swiss cheese, pickles, mayo, and mustard.

Quiche

Tartlet filled with eggs, onions, bacon, spinach, and cheese.

VEGETARIAN

Caprese

Cherry tomato, fresh basil, mozzarella in a balsamic reduced sauce.

Polenta Mushrooms

Dish that combines creamy polenta with savory mushrooms for a comforting and flavorful bite.

Stuffed mushrooms

Cream cheese, parmesan cheese, garlic and onions.

Yuca Balls

Puree fried yuca with our signature Peruvian huancaina sauce made with yellow pepper, cheese and milk.

Quinoa Salad

Tomatoes, green onions, peppers, cilantro, carrots and lime.

Causa

Potato puree mix with yellow pepper cream and avocado top.

HORS D’OEUVRES SERVICES

PASSED HORS’DOEUVRES

HORS DOEUVRES SERVICES

– Hors D’oeuvres Station: One Station Maximum Attend 100 Guest
At Exotic Gourmet, our top priority is to provide exceptional cuisine with innovative presentations. We take great care in meticulously designing your station, ensuring it reflects your unique pallet of colors and textures.

– PASSED HORS’DOEUVRES
At exotic for me a priority is to deliver high-quality cuisine and innovative presentations. During your event, your appetizers will be served during cocktail hour as passed hors d’oeuvres. 

Experiences Designed To Be Shared

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