Buffet Menu
2

‘Caracas’ Chicken
Barbequed chicken breasts with twenty Jerk seasonings and chillies 

Paloma Blanca Pork
Pork tenderloin cooked in a spicy rum and sugar glaze 

Blackened Red Fish
Nuggets of coconut marinated salmon with cherry tomatoes 

Rio Ribs
Meaty spare ribs in a Mesquite smoked marinade 

Brazilian Mushrooms (V)
Field mushrooms cups stuffed with blue cheese and spinach 

Creole Cabbage Salad (V)
White cabbage, celery, green peppers, spring onions, dill, horseradish and mayonnaise 

San Salvador Salsa (V)
Mango, pineapple, chillies, avocado and red onion 

Followed by 

Coconut Slab Cake with Latino Fruit Salsa
Moist iced coconut cake with papaya, pineapple, mango, passion fruit and lime