Exotic Gourmet

Main Dishes Menu

Carving Meats - Served at station

– Beef tenderloin, accompanied by creamy Horseradish Sauces, chimichurri and wine sauce.
– Pork tenderloin, accompanied by sweet and sour orange ginger sauce and caramelized onions
and garlic sauteed.
– Prime rib accompanied by creamy Horseradish Sauces and Au jus.
– Skin smoked salmon accompanied by Dijon, honey, and lemon sauce.
– Glazed ham accompanied by pineapple and honey sauce.
– Pot roast beef accompanied by caramelized mushrooms and onions sauce.

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

Main dishes served at a station or plated.



Arroz chaufa

Peruvian - Chinese fusion fried rice with green onions, tortilla eggs, red peppers, ginger and soy sauce

Chicken picatta

Based of chicken breast, cream, lemon juice and capers sauce

Chinese chicken wings

based fry wings, soy sauce and stir fry Chinese vegetables and caramelized peaches


Pescado a lo macho

Fried mahi mahi fish on a robust sauce is made with a variety of seafood like shrimp, squid, mussels, and octopus and, seasoned with aji peppers, garlic, onions, tomatoes, and sometimes a splash of white wine.

Arroz con mariscos (Red rice)

Rice sautéed sea food with special red pepper sauce and red wine reduce

Arroz a la chiclayana (Green rice)

Rice sauteed sea food with special cilantro sauce and white wine reduce

Shrimp risotto (yellow rice)

Arborio rice, cream, cheese, Peruvian yellow pepper, shrimp and saffron

Shrimp risotto (yellow rice)

Arborio rice, cream, cheese, Peruvian yellow pepper, shrimp and saffron

Pastas serve on station or plated plus meat if required

Penne Rigato, Tortellini, Fettuccine, Spaghetti, Shells.

– Huancaina (this sauce is based on a Peruvian yellow pepper, cream and cheese)
– Pesto (fresh basil, cream and cheese)
– Bechamel (Alfredo sauce base on cream, white wine and parmesan cheese)
– Vodka (This pink sauce is based on tomato sauce + bechamel)
– Putanesca (Neapolitan pasta sauce, made with pantry staples like tomatoes, garlic,
anchovies, olives and/or capers.)
– Carbonara ( based on egg yolk, cream, parmesan cheese, bacon, cilantro)



Beats, potatoes, carrots, corn, green beans, onions, and mayo vinaigrette

Classic spring

ettuce, spinach, tomato cherry, broccoli, carrots and cucumbers additional one type of dressing (ranch, Italian, thousand, balsamic, vinaigrette

Burrata Beats

Arugula salad with burrata, beets, nuts and balsamic reduce

Shrimp cocktail salad

shrimp, special signature cocktail sauce, avocado, arugula

Seared scallops salad

scallops, pears, nuts, lettuce, celery with a homemade vinaigrette

Mandarin salad

Orange, mandarin, almonds, dried cranberry, fresh lettuce, homemade orange dressing


Basil, mozzarella, tomatoes cherry and balsamic dressing


Quinoa, cherry tomatoes, green onions, cilantro, carrots reduce with lemon vinaigrette

Causa acevichada salad

Potato pepper pure with a fresh fish ceviche, avocado and onions.



Roasted Brussels and bacon with a balsamic reduce sauce


Sweet fried, plantains.

Beet cauliflower pure

Truffle Mashed Potato

Idaho gold mashed potatoes, milk, butter, truffle and garlic Available traditional and spinach.


Roasted asparagus reduce with lemon juice, butter and parmesan cheese

Sweet potato pure

Roasted vegetables

together or separate broccoli, cauliflower, potatoes,carrots, mushrooms seasoning with signature Peruvian spices , garlic and butter




At Exotic Gourmet our priority is to deliver high quality cuisine and innovative presentations.
Your station will be designed meticulously for you, taking in consideration your palette of colors
and textures, Chef Cynthia personally works with you to do the best menu, this service attend
from 50 to 300 guest depending of the type of the event.


Exclusive menu by chef cynthia, she will take consideration dietary restrictions and all your
need to make the prefer presentation for you, we can do 1, 2 or 3 courses style,
with this service we attend from 20 to 35 guests

Experiences Designed To Be Shared

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