Captain's Jubilee


Presented by

Rouge Fine Catering


Lump Crab Stuffed Mushroom Cap


California Chicken Crepe

Grilled, Marinated Chicken and Roma Tomato rolled in a Homemade Crepe

and finished with Avocado Creme


Bacon Twists

Brown Sugar-accented Applewood Bacon, baked around a Crispy Grissini


Edamame Potsticker (Vegan)

Crispy Edamame Wonton with a Soy Dipping Sauce and garnished with Green Onions


Petite Onion Tart

A Puff Pastery of Caramelized Sweet Onion and Grape Tomato Confit finished with a Dollop of Goat's Cheese



Island Caesar Salad

Crisp Romaine tossed with Shredded Parmesan, Mandarin Oranges, Black Olives, Homemade Croutons & Caesar Dressing



Beef Tenderloin

           Paired with

Mango Salmon

Sesame-Soy Glazed Atlantic Salmon Filet served with Fresh Mango Salsa


Vegetarian Entrée Choice (Available Upon Request)

Vegan Stuffed Tomato Gluten Free

Corn and Black Bean Quinoa stuffed Roma Tomato Cup over Black Bean Puree, finished with Avocado Relish


Each Entrée will be accompanied by


Baby Vegetable Mélange

Pattypan Squash, Zucchini, Tri-Colored Baby Carrots, Pearl Onions, Cherry Tomatoes, Baby Corn and Button Mushrooms tossed in a Balsamic Glaze


Sweet Potato Gallette

Sliced Sweet Potatoes baked with Lemon & Fresh Thyme



Chocolate Pots de Creme

Decadent Chocolate Custard Topped with Chantilly Cream