Tropical Island Hors d’Oeuvres Reception Passed Hors d’Oeuvres Seafood Ceviche on Tostadas Garnished with Lime and Pickled Red Onion Tropical Spring Rolls with Chili Dipping Sauce Grilled Chicken Sate on Skewers with Roasted Peanut Sauce Hors d’Oeuvres Buffet Brown Sugar Glazed Salmon Presentation Accompanied with Pineapple and Cucumber Relish Small Jalapeno Corn Pancakes with Tomato Salsa Pistachio Encrusted Sea Scallops Skewered Jerk Rubbed Sliced Flank Steak Tropical Fruit Kabobs Scented with Lime and Dusted in Toasted Coconut Coconut Shrimp with Tamarind Ginger Sauce Vegetable Fritters With Mango Chutney Dipping Sauce Dessert Coconut Macaroons Double Fudge Brownies Passion Fruit Sorbet Served inn Stemmed Glasses with Minced Tropical fruit Specialty Drinks Classic Margaritas Mango Mambo Mojitos

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