Jill and Sean Wedding Menu Summer of 2017 Raw Bar Rappahannock River • Stingray Oysters • Jumbo Shrimp Fresh Chesapeake Bay oysters served fresh with side of Cucumber Mignonette , Fresh Lemons and Creole

Red Snapper & Vegetarian Ceviche Shooters

Boar’s Head Selection of Genoa Salami, Sopressata Grande

Gouda Marinated Mozzarella Bites Served with a selection of Flatbreads and

Vegetable Crudité Served with Dijonniase Dip and Humus Tahini

Entrée Station

Caribbean Style Slow Roasted Slow cooked to perfection on a blend of herbs served with sweet and spicy

Herb Roasted Chicken Rosemary, and Thyme infused Chicken Breast served with herb infused gravy

Italian Roasted Potatoes Red potatoes seasoned with Parsley, Thyme and Rosemary Baked on a Parmesan and Sundried Tomato Mix

Pasta al forno Bianca Baked Gluten Free Pasta with , Red Onions, Zucchini, Fresh Parsley and Parmigiano-Reggiano

Salad Station Mixed greens, a selection of toppings Homemade Ranch, Creamy Balsamic and Pomegranate Dressings

Appetizer Station Roasted Artichokes and Porcini Mushrooms Bruschetta on Sweet Bread and Basil

Flat Iron Crostini Flat Iron Steak Ciabatta Bread with a white bean puree spread topped with Lemon & Verde

Organic Tomato Bruschetta with Fresh Mozzarella, Basil and a Balsamic Blaze

Prosciutto di Parma Canapé on Pumpernickel Bread with Sweet Sauce

Seasonal Fruit Crudité

Sample Caribbean Menu Appetizers Caribbean Crab Cakes Flavorful Crab Cakes served on Phyllo Cups and Caribbean sauce and topped with Lemon Aioli and Fresh Chives

Cubano Roll-ups A Pearl Island Classic! Roasted Pork, Uncured Honey , Creole Mustard, Swiss Cheese, and Pickles on a Sundried-Tomato Tortilla

Salad Kale Salad Organic Kale salad topped with garlic mushrooms and dressed on a house made shallot (Vegan)

Entrées Slow Roasted Pork Pearl Island’s signature “16 hours of Love” oregano, garlic, lemon marinate

Sous Poulet Chicken Haitian inspired chicken with gravy. Epis marinated chicken, sweet and spicy gravy

Creole Beans Red bean, onions, peppers and Pearl Island’s Caribbean Seasoning (Vegan)

Sides Traditional Sides Rice with Pigeon Peas, Fried Plantains w/ Lemon Aioli and Pikliz Note: All sides can be made vegan.

Desserts

Vanilla Flan Traditional Spanish custard. A Pearl Island Specialty

Fruit Crudité Shots Seasonal fruit selection dressed with Pearl Island’s Tropical Tea

Sample Italian Menu Appetizers Prosciutto Wrapped Bites Chef’s Selection: Creole Shrimp, Pistachio Stuffed Dates, Asiago Stuffed Figs & Jerk-Cream Cheese filled Jalapeños

House Made Ricotta Crostini Chef’s Selection of toppings: Tomatillo-Cilantro , House made Mango and Cracked Pepper, Heirloom Tomato & Fresh Basil with a Balsamic Glaze, Roasted Pears and Pecans Salad Antipasto Salad Baby greens tossed with marinated Artichoke Hearts, Roasted Red Pepper and an olive medley (Vegan) Entrées Chicken Marsala Pan roasted chicken breast on a mushroom Marsala sauce

Beef Tenderloin Medallions Oven roasted tenderloin with wild mushrooms in a red wine

Eggplant Rolotini Baked Organic Eggplant filled with freshly grated mozzarella, House made Marinara and topped with freshly grated parmesan Sides Penne Fresh Tomato and Basil Gluten Free Penne Pasta, tossed with cherry tomatoes and fresh basil. Parmesan Cheese on side (Vegan)

Roasted Vegetables Oven Roasted Butternut squash, Cauliflower and Brussel Sprouts, , fresh Italian herbs (Vegan) Desserts Vegan Raspberry Truffle Vegan Chocolate truffle top with raspberries

Chef's Selection of Assorted Desserts Mini cheesecakes

Sample Mediterranean Menu Appetizers Grilled Beef Kabobs Marinated beef kabobs grilled with mixed vegetables

Caprese Lollipops Organic tomato with Marinated Mozzarella, fresh basil and house made Balsamic Reduction Drizzle (VEGAN AND GLUTEN FREE) Salad Fattoush Salad Romaine lettuce, English cucumbers, Heirloom tomatoes, scallions and radishes dressed with a house made zesty-lime vinaigrette (Vegan)

Entrées Veggie Kabob Marinated Zucchini, Summer Squash, Red Onion, Red Pepper and Grape tomatoes topped with a Balsamic Reduction Glazed (Vegan)

Chicken Kabob Marinated Chicken Breast, red onion and peppers served a creamy cilantro sauce on side

Beef Shawarma Pan roasted marinated Angus Sirloin strips, served with a cucumber yogurt sauce

Sides Herbed Basmati Rice Basmati Rice, Fresh Parsley, Dill and Scallions (Vegan)

Greek Orzo Salad Orzo prepared with herbed cucumbers, tomatoes, red onion, olives and feta cheese

Desserts Mediterranean Lemon Cake Authentic Lemon Cake served with a mix of seasonal Mediterranean fruits

Honey-Pistachio Roasted Pears Roasted pears topped with a mixture of mascarpone cheese, powdered sugar, and pistachios in a phyllo cup

Sample Americana Menu Appetizers Shaved Flank Steak Bruschetta Shaved Marinated Flank Steak on a garlic infused bruschetta topped with a savory Cannellini bean puree and picked red onion

Roasted Artichoke and Wild Mushroom Crostini Marinated Artichoke and Garlic Infused wild mushrooms on a toasted Crostini with vegan aioli (VEGAN) Salad Tossed Salad Greens, Tomato, Cucumber dressed with a lemon-honey vinaigrette (vegan)

Entrées Stuffed Herbed Pork Loin Stuffed Pork Loin: Pork Loin stuffed with spinach, rosemary, thyme, sage and topped with house made red sauce

Oven Fried Chicken Gluten free breading and Spices served with Alabama White BBQ Sause on side

Roasted Vegetables Oven roasted Seasonal Vegetables, Pearl Island’s veggie seasoning blend (vegan) Sides Baked Beans Savory vegan baked beans, brown sugar and sauce (vegan)

Red Potato Salad Roasted red potatoes, diced apples and scallions on a savory vegan dressing sauce (vegan)

Vegan and Gluten Free Rosemary Cornbread A delicious, fluffy and crumbly version of an American classic!

Desserts Mini Pecan Pies Hand crafted pie shells filled with pecans and topped with fresh whip cream

Banana Pudding Custard, vanilla wafers, and bananas are layered and topped with whipped cream

Sample Eclectic Menu Appetizers Endive Salad Bites Endive lettuce filled with: White Bean- Salad Curried Egg Salad

Red Snapper Ceviche Chilled Red Snapper Ceviche on top a Mango Pineapple Salsa and a Citrus Cream served in Martini Glasses Salad Pearl Island’s Rainbow Slaw Green and purple cabbage, peppers, red onion, fresh mango, mango chutney and Pearl Island’s Vegan Slaw Dressing (vegan) Entrées Curry Tofu Shredded Tofu, Onions & Potatoes in a Curry Sauce (Vegan)

Ginger Chicken Roasted chicken breast, fresh ginger, onion, lemon and scallions

Cajun Salmon Roasted Cajun Marinated Salmon served with a savory roasted red pepper sauce

Sides Yellow Rice Turmeric seasoned Rice (vegan)

Julianne Carrots on Ginger-Hazelnut Butter Pan roasted carrots dressed with Ginger-Hazelnut Butter and Fresh Dill

Desserts Mojito Cupcakes With cake infused with lemon, mint and rum topped with a Lemon-Rum buttercream

Deluxe Chocolate Chip Cookies

Tres Leches Cake Caramel Tres Leches: Tres Leches Cake, topped with caramel and shaved chocolate

Sample Appetizer Menu 1

Southern Fried Chicken Nibbles Oven Fried Chicken, topped with Alabama White BBQ Sauce & Sweet Caribbean Slaw on Sweet Potato Biscuits

Shaved Flank Steak Bruschetta Shaved Marinated Flank Steak on a garlic infused bruschetta topped with a savory Cannellini bean puree and picked red onion

Prosciutto Wrapped Bites Chef’s Selection: Creole Shrimp Pistachio Stuffed Dates Asiago Stuffed Figs Jerk-Cream Cheese filled Jalapeños

House Made Ricotta Crostini Chef’s Selection of toppings: Tomatillo-Cilantro Relish House made Mango Chutney and Cracked Pepper Heirloom Tomato & Fresh Basil with a Balsamic Glaze Roasted Pears and Pecans

Caribbean Mini Crab Cakes Caribbean seasoned Jumbo Lump Crabmeat Cakes Chef’s selection of toppings: Lemon Aioli and Chives Tarragon Creamy Avocado Sauce with Capers and Picked Onions

Endive Salad Bites Endive lettuce filled with: White Bean-Pico de Gallo Salad Curried Egg Salad

Sample Appetizer Menu 2

Pearl Island's Cubano Rolls Caribbean Roasted Pork, Creole Mustard, Pickles and Swiss cheese rolled on sun dried tomato and avocado tortillas

Bacon Wrap Stuffed Dates Pistachio stuffed dates and dried apricots wrap on crispy

Roasted Artichoke and Wild Mushroom Crostini Marinated Artichoke and Garlic Infused wild mushrooms on a toasted Crostini with vegan aioli (VEGAN)

Caprese Lollipops Organic tomato with Marinated Mozzarella, fresh basil and house made Balsamic Reduction Drizzle (VEGAN AND GLUTEN FREE)

Caribbean Crab Cakes Flavorful Crab Cakes served on Phyllo Cups and Caribbean sauce and topped with Lemon Aioli and Fresh Chives

Creole Shrimp Rolls Creole seasoned shrimp with onions and peppers inside a mini honey what roll

Pearl Island Paradise Platter Chef’s choice of Gourmet and Meats, Fruit and Vegetable Crudités in a colorful, artful and elegant arrangement, served with a selection of and mustards, flat breads and gourmet crackers Desserts Raspberry Truffles Oreo crust filled with Dark Chocolate and topped with Raspberries

Mojito Cupcakes With cake infused with lemon, mint and rum topped with a Lemon-Rum buttercream

Fruit Crudité Shots Seasonal fruit selection dressed with Pearl Island’s Tropical Tea

Appetizer Menu Sample 3 Multiple Stations PASSED HORS D’OEUVRES Caribbean Crab Cakes Flavorful Crab Cakes served on Phyllo Cups and Caribbean sauce and topped with Lemon Aioli and Fresh Chives

Cajun Shrimp Served on a toasted Canapé with house-made avocado cream and topped with a Sweet Thai Chili Sauce drizzle

Roasted Artichoke and Wild Mushroom Crostini Marinated Artichoke and Garlic Infused wild mushrooms on a toasted Crostini with vegan aioli (VEGAN)

Deviled Eggs Canapé Creamy Deviled Eggs topped with Local Caviar on a toasted Pumpernickel Canapé

Caprese Lollipops Organic tomato with Marinated Mozzarella, fresh basil and house made Balsamic Reduction Drizzle (VEGETARIAN AND GLUTEN FREE)

Food Stations

Station 1: A Caribbean Dream

Jerk Chicken Empanadas Pearl Island’s 6 spice Jerk Chicken in a tasty empanada!

Slow Roasted Pulled Pork Mini Sliders Pearl Island’s Signature “16 hours of Love” Slow Roasted Pulled Pork topped with Caribbean Spicy Slaw “Pikliz” on Honey Wheat Rolls

Pearl Island’s Vegan Taquitos Creole Bean Puree, Mango Salsa, Marinated Tomato topped with Fresh Cilantro

Caribbean Shrimp Cocktail Shooters Coconut Crusted Marinated Jumbo Shrimp served in a shot glass filled with a house-made virgin Bloody Mary

Red Snapper Ceviche Chilled Red Snapper Ceviche on top a Mango Pineapple Salsa and a Citrus Cream served in Martini Glasses

Cubano Roll-ups A Pearl Island Classic! Roasted Pork, Uncured Honey Ham, Creole Mustard, Swiss Cheese, and Pickles on a Sundried-Tomato Tortilla

Smoked Trout Blinis Local trout on house-made blinis topped with Crème Fraiche and Dill

Creole Roasted Beef Tenderloin Mini Empanada Creole seasoned beef tenderloin with garlic shiitake mushrooms and local goat cheese

Griot Skewers Haitian inspired fried pork on a skewer with Ti Malice Sauce

Vegetable Pionono Stuffed ripped plantain rounds, filled with a vegetable medley, topped with cheese and fresh herbs

Station 2

Pearl Island Paradise Platter Chef’s choice of Gourmet Cheeses and Meats, Fruit and Vegetable Crudités in a colorful, artful and elegant arrangement, served with a selection of sauces and mustards, flat breads and gourmet crackers

Station 3: Dessert Heaven Raspberry Truffles Oreo crust filled with Dark Chocolate and topped with Raspberries

Mojito Cupcakes Lemon infused cake with mint and rum topped with a Lemon-Rum buttercream

Fruit Crudité Shots Seasonal fruit selection dressed with Pearl Island’s Tropical Tea

Late Night

Café con Leche Shots with Pan Dulce Bites Pearl Island’s Fan Favorite Café con Leche! Creamy milk and coffee with hints of cinnamon served with a tasty pan dulce

Tomato Bisque Shooters with Grilled Cheese Triangles Creamy Tomato Bisque soup served in fluted shot glasses, topped with a two cheese, butter toasted grilled cheese triangle

Chicken and Waffle Cups Country Fried Chicken in mini Waffle cups topped with Organic Maple

Sample Mixed Menu with Raw Vegan Option

Chanterelle Marsala Chicken Organic Free Range Chicken Breast on a Reduced Marsala Wine Sauce and Roasted Chanterelle Mushroom

Slow Roasted Caribbean Pulled Pork Our Signature “16 hours of Love” Caribbean Seasoned Pork Slow Roasted to Perfection!

Rice with Pigeon Peas Seasoned rice with capers, olives, roasted peppers and Pigeon Peas

Julianne Carrots on Ginger-Hazelnut Butter Pan roasted carrots dressed with Ginger-Hazelnut Butter and Fresh Dill

Pearl Island’s Rainbow Salad Organic Baby Greens, Kale and Baby Spinach tossed with English Cucumbers and an Heirloom Tomatoes Serve with a House Made Dressings Trio of Dressings

Desserts

Vegan Mojito Chocolate Truffle Oreo Crusted Chocolate Cup filled with vegan dark chocolate and a mojito tart cream

Fruit Crudité Skewers Selection of fresh fruit on skewers served creamy yogurt-cream cheese dip

Raw Option

Spicy Nut Raw Enchilada Corn and tomato raw tortilla filled with spiced tomato, onion, walnut taco , avocado covered with a cashew cream cheese sauce and fresh cilantro

Large Event Menu Sample (Performed for Darden School of Business’s Graduation) for 800 people

Proteins BBQ Pulled Pork Pearl Island’s signature “16 hours of love” slow roasted pulled pork dressed with a house made sweet and tangy BBQ sauce

Guava Pork Ribs Baby Back ribs, grilled to perfection and dressed with a house made guava sauce

BBQ Roasted Chicken Marinated boneless chicken thighs, seasoned with Pearl Island’s chicken spice blends and dressed with a house made sweet and tangy BBQ sauce

Creole Grilled Chicken Pearl Island’s Creole seasoning, grilled chicken on the bone topped with Mango or Pineapple Salsa

Sous Shu Grilled Tempura Cauliflower on our Haitian-Inspired Sweet and Spicy sauce

Grilled Vegetable Medley Season Fresh vegetables, grilled and topped with a Balsamic Reduction Glaze

Cajun Salmon Creole seasoned Salmon topped with a Roasted Red Pepper Sauce

Sides Tropical Fried Rice Turmeric stewed rice with papaya, pineapple, carrots, peas, onions and peppers

Creole Beans A Pearl Island’s most have! Seasoned creole beans, with tomatoes, peppers, onions in a sweet gravy

Grilled Plantains Grilled ripe plantains topped with a touch of salt and Aioli Sauce

Rainbow Slaw Green and purple cabbage, colored peppers, red onion, mango, mango chutney and dressed with Pearl Island’s Salad blend

Dinner Rolls Honey wheat Dinner Rolls

Sauces Mango Salsa Cucumber, red onion, mango, jalapeño, fresh cilantro, lemon juice and fresh mango

Lemon Aioli A Pearl Island’s Classic! Garlic, lemon, mayo,

Pineapple Salsa Cucumber, red onion, mango, jalapeño, fresh cilantro, lemon juice and fresh pineapple House made BBQ Sauce, White Alabama BBQ Sauce and Mojito Sauce