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"Selected The Best of Weddings"
In the Inland Empire By Local Brides
Annual Survey of Recently Married Couples inland empire
Reveals Top Wedding Vendors
Valentine’s Day 2010 Menu
Saturday, February 13th & Sunday February 14th
First Course
SMOKED HAM CROQUETS
Croquetas de jamon ahumado
Second Course
(Choice of)
CREAMY LOBSTER BISQUE
Bisque de langosta
(Or)
CAESAR SALAD
Ensalada Cesar
Traditional Caesar salad garnished with Cuban garlic bread, fresh Parmesan cheese,
Spanish red onions and crispy Serrano ham.
Third Course
(Choice of)
Pechuga de Pollo a la plancha
Grilled Chicken Breast
Fresh 8oz. organic chicken breast grilled and simmered in a Creole orange glaze sauce then served with saffron yellow rice, fresh vegetables and fried plantains
(Or)
Camarones al Ajillo
Shrimp Scampi
Jumbo shrimp scampi, pan sautéed jumbo shrimp in a traditional garlic sauce, served with butter steam rice, sautéed vegetables and fried plantains
(Or)
Filete de res
Filet Mignon
USDA PRIME, center cut beef tenderloin, charbroiled and served with “moros,” sautéed vegetables,
Fried plantains and a side of warm béarnaise sauce. ADD a Lobster Tail: $20; Shrimp: $9; Scallops: $9
(Or)
Lubina de la casa con camarones salteados
Crispy Sea Bass with Shrimp
Fresh center-cut. Sea bass bluenose pan fried until crispy, presented over yucca mash “mofongo” and Spanish olives then topped with pan sautéed shrimp in a roasted tomato & and lemon caper butter sauce.
Fourth Course
(Choice of)
GUAVA CHEESE CAKE
Coco palms signature cake, topped with guava marmalade and strawberries
(Or)
CHOCOLATE LAVA CAKE
Served warm with seasonal berries and natural vanilla ice cream.
$39 per person
If pre-paid by February 10, 2010
$59 per person If not paid by February 10, 2010
Includes 1 glass of Champagne per person
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Valentine’s Day 2010 Menu
Sunday, February 14th
Featuring Live Muisc By..
YARI MORE & HIS BAND
First Course
SMOKED HAM CROQUETS
Croquetas de jamon ahumado
Second Course
(Choice of)
CREAMY LOBSTER BISQUE
Bisque de langosta
(Or)
CAESAR SALAD
Ensalada Cesar
Traditional Caesar salad garnished with Cuban garlic bread, fresh Parmesan cheese,
Spanish red onions and crispy Serrano ham.
Third Course
(Choice of)
Pechuga de Pollo a la plancha
Grilled Chicken Breast
Fresh 8oz. organic chicken breast grilled and simmered in a Creole orange glaze sauce then served with saffron yellow rice, fresh vegetables and fried plantains
(Or)
Camarones al Ajillo
Shrimp Scampi
Jumbo shrimp scampi, pan sautéed jumbo shrimp in a traditional garlic sauce, served with butter steam rice, sautéed vegetables and fried plantains
(Or)
Filete de res
Filet Mignon
USDA PRIME, center cut beef tenderloin, charbroiled and served with “moros,” sautéed vegetables,
Fried plantains and a side of warm béarnaise sauce. ADD a Lobster Tail: $20; Shrimp: $9; Scallops: $9
(Or)
Lubina de la casa con camarones salteados
Crispy Sea Bass with Shrimp
Fresh center-cut. Sea bass bluenose pan fried until crispy, presented over yucca mash “mofongo” and Spanish olives then topped with pan sautéed shrimp in a roasted tomato & and lemon caper butter sauce.
Fourth Course
(Choice of)
GUAVA CHEESE CAKE
Coco palms signature cake, topped with guava marmalade and strawberries
(Or)
CHOCOLATE LAVA CAKE
Served warm with seasonal berries and natural vanilla ice cream.
$49 per person
If pre-paid by February 10, 2010
$69 per person If not paid by February 10, 2010
Includes 1 glass of Champagne per person
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