Menus

Bright intense flavors and green sourcing are the common threads woven through FLAVORS world cuisine.

Contact us and we’ll be happy to design  menus customized to your taste, your vision for your event, your budget and any dietary concerns.  Here is an illustration of the range of familiar and exotic menu choices FLAVORS can provide. There are many additional choices in our repertoire.

Many of these dishes are or can be made vegetarian, vegan, gluten free and free of other allergens.

SAVORY FINGER FOODS

Crab Tostadita – fresh crab with avocado and mango, topped with a dollop of tangy red chile crema 

Cachapas de Jojoto – Petite Venezuelan Corn Pancakes topped with queso fresco and choice of fresh corn kernals with chile crema or mango compote.

Smoked Salmon Crostini – premium lox diced with goat & cream cheese, fresh dill, lemon zest, & red onion on a crostini; gluten-free baguette & capers optional

Empanada of Butternut Squash & Feta Cheese with savory herbs & a Greek yogurt-mint tzadziki style dipping sauce

Empanada of Curried Turkey with cranberry-orange chutney for dipping

Grilled Prawns al mojo de ajo – classic garlic butter saute, chile spicing optional

Seared Steak in hearts of romaine lettuce ‘cups’; grass-fed beef tossed with scallion, lime juice, ginger, peanuts, mint & sweet chile sauce

Sharp Cheddar-Chipotle or Camembert stuffed Red & Yukon Potatoes, applewood-smoked bacon optional

Caprese Brochette or Crostini, fresh mozzarella, cherry tomatoes & fresh basil, drizzled with olive oil & balsamic vinegar reduction

BROCHETTES

Chicken Brochette,  with toasted sesame-orange-roasted garlic  glaze,

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Chimichurri Beef Brochette (grass fed) with FLAVORS piquant, thick Argentinian style parsley-cilantro-red wine vinaigrette dipping sauce

Prawn Brochette  (sustainably farmed) with a spicy mango-ginger-soy glaze

Caprese Brochette or Crostini, fresh mozzarella, cherry tomatoes & fresh basil, drizzled with olive oil & balsamic vinegar reduction

Tofu & Mushroom brochette with vatapa – Brazilian peanut-chile sauce

Hawaiian Teriyaki Pork Brochette

BUFFET FARE

Classic Guacamole, FLAVORS Mango-Papaya Rainbow Salsa & multi-colored, organic tortillas chips

Mediterranean Station: choice of mild or spicy hummus, Greek yogurt tzadziki sauce, mixed olives, dolmas, Marcona almonds, roasted peppers, cherry tomatoes with seasoned  pita crackers, grissini, &/or flatbread.

World Sauces & Salsa Bar with Organic Seasonal Vegetable Platter, Tortilla Chips (non GMO) with breads etc.  Some veggies will be roasted, some blanched & some raw. Choose three or more of FLAVORS selection of world sauces & salsas including:  classic guacamole, chimichurri, vatapa: Brazilian peanut, hummus,  Southwest chipotle-cheddar, tzadziki, roasted green chiles, & more.

appetizer table

Seasonal Fruit & Cheese Platter with basket of artisan breads & crackers (gluten-free options)

Paella, rich, traditional Spanish saffron rice dish made with various choices of meats: seafood, poultry, pork or turkey sausage or all veggies, simmered with roasted peppers & mushrooms in an organic tomato-white wine sauce

Oven-roasted Wild Salmon with mango-papaya rainbow salsa

Ginger-Sesame-Soy sautéed Organic Vegetables, Mushrooms and Tofu served with a spicy  peanut sauce

Organic Baby-back Ribs with FLAVORS Texas style BBQ sauce & all the fixin’s

Sweet Corn & Jalapeno Cornbread

New Mexico Green Chile Tamale Pie, fire-roasted green chile sauce layered with organic corn tortillas, mushrooms, spinach, jack cheese, fresh corn and more green chiles, an ultimate Southwestern entrée culinary treat, ground turkey or meats optional.

Classic Cesar Salad (eggless) with garlic croutons & shaved Reggiano cheese

Butternut Squash, Roasted Beet & White Bean Salad tossed with radicchio & baby greens with a roasted garlic and fresh sage dressing.

Chipotle Mashed Potatoes, rich, buttery & mildly spicy comfort food

Artisan Bread Basket with honey-Meyer lemon butter

 SWEET TREATS

Chocolate Mocha Experience – Coffee infused Chocolate Mousse served on a coconut wafer topped with shredded coconut or an almond

Brandy Soaked Figs with Honeyed Goat Cheese and Pistachio Nuts

Chocolate Truffles – Bourbon Caramel  (can be made vegan )

Strawberry Shortcake Trifle

Meyer Lemon Mousse in phylo cups, with berry compote

Assorted Cookies & Brownie Bites (made in-house) platter