2008 Sample Menu compiled from 2007 World Sailfish Championship Events

Kick Off Party Menu
  • Hors d' Oeuvres on Bamboo Lime Trays - Baby Shrimp and Scallop Shells with Papaya Yellow Pepper Relish, Spanish Olive Brushetta with Red Pepper Couli
  • Ybor City "1905" Tossed Salad, Made to order with Ham, Parmesan Cheese, Marinated Olives, Peppers and Tomatoes, served with Cuban Bread and Rolls
  • Fresh fried Yucca and Plantain Chips
  • Stationary Hors d' Oeuvres
  • Iced display of Key West Jumbo Shrimp Cocktail served with Havana Cocktail Sauce
  • Oysters on the Half Shell with Spicy Vodka Floats
  • Spanish Paella with Mussels, Shrimp, Clams, Chicken and Chorizo, served with Saffron Yellow Rice
  • Jerk Spice Pork Loin, Carved to Order served with Spiced Rum Demi Glaze and Cuban Rolls with Rum Glazed Sweet Plantains

Fresh Choice Seafood Extravaganza
  • Tropical Fruit & Raspberry Baked Brie Display
  • Southernmost Caesar Salad with Pineapple Caesar Dressing
  • Roasted Corn and Seafood Chowder served in cups with Oysters Crackers
  • Iced Display of Key West Jumbo Stone Crab Claws served with Dijon Mustard Sauce
  • Sizzling Cast Iron Skillet Station with Blackened Shrimp or Fresh Catch-of-the-Day served with Smoked Cheddar Grits and Jalapeno Corn Breads and Assorted Dinner Rolls

General's Four Star BBQ
  • Passed Hors d' Oeuvres
  • Key West Jumbo Shrimp Cocktail served with Havana Cocktail Sauce
  • Fresh Conch Fritter fried on site with Key Lime Mustard Sauce
  • House Recipe Smoked Fish Spread with Crudites and Flatbreads
  • Tropical Fruit and domestic Cheese Display
  • Jack Daniel's Single Barrel Marinated Grilled New York Strip Steaks served sliced with Jack Daniel's Single Barrel Demi Glaze
  • Grilled local fresh catch with Mango Red Pepper Salsa
  • Sweet Corn on the cob and Four Cheese Macaroni
  • Gourmet Belgium "Chocolate Chocolate" Fountain featuring fresh berries, marshmallows, pretzels, and pound cake all for the dipping

Gala Awards Dinner
  • Hors d' Oeuvres on Silver Trays
  • Jack Daniel's Single Barrel Spiked Scallops wrapped in Bacon
  • Chef's Gourmet Selection of Executive Canapes
  • Mixed Green Salad with Cucumber, Plum Tomatoes and Sesame Wonton Served with Mango Cilantro Vinaigrette, Bread Basket of Assorted Rolls and Flatbreads
  • Grilled Filet Mignon and Roasted Garlic Jumbo Prawns Served with Crispy Sage Compound Butter and Saffron Tomato Couli
  • Pork Tenderloin Caribbean with Saffron Tomato Couli
  • Each Entree is served with Wild Mushroom Fried Risotto Cake and Julianne Spring Vegetable Medley
  • Hazelnut Mocha Tart with Raspberry Mango Couli and Cuban Creme Caramel
  • Gourmet Belgium "White Chocolate" Fountain, featuring fresh berries, marshmallows, pretzels, pound cake, and rice crispy treats all for the dipping
  • Gourmet Coffee Service

© Copyright 2007, World Sailfish Championship, use of this website is governed by our terms and conditions.
Design and Technology Solutions by CMS International