Lucy's Tropical Catering

with pico do gallo

with chive cream fresh

with white truffle butter

with blue cheese dip

with apple compote

(non seafood)

add caviar

(steamed, cajan bbq, stuffed) buffer only

with cilantro bearnaise

with giant stuffed key west shrimp and poached garlic burre blanc

with congac sabayon

with dungeness crab and spinach stuffing with sauce choron

with avacado crab cream

with guava honey glazev

with chive creamcheese and almond crust

with cajan bbq sauce

with poached garlic beurre rouge

with green curried shrimp

with candied shallots and brandied demi glaze

with brown butter sauce

with asian black been sauce (in season)

with wilted spinach and white truffle burre blanc

with horseradish crust

with ginger mustard glaze

(with couscous)

served with braised red cabbage and spatzle

with leeks, parsnips and baby carrots

with grilled mahimahi, broccoli rabe and poached garlic sauce

with red current green pepper corn sauce and garlic spinach

stuffed with oyster corn bread dressing and ruby red grapefruit glaze

with chicken

with szechuan noodles

with sourkruat

with walnuts

with balsamic vinaigrette, parmasian cheese and crutons

tomato and choice of dressing

with white truffle oil

with roasted red peppers

with key lime vinaigrette

with applewood smoked bacon

roasted walnuts, pears and maytag blue cheese

with balsamic vinegar and red onions

with almonds

with fresh basil

with black bean sauce

with garlic and olive oil

(wedding cakes, anniversary cakes, birthday cakes with themes, graduation cakes, christening cakes, etc)

with frangelico whipped cream

with cholate mouse

with cream cheese icing

with vanilla whipped cream

filled with dulce du leche