Jill and Sean Wedding Menu Summer of 2017 Raw Bar Rappahannock River Oysters • Stingray Oysters • Jumbo Shrimp Fresh Chesapeake Bay oysters served fresh with side of Cucumber Mignonette Sauce, Fresh Lemons and Creole Cocktail Sauce
Red Snapper & Vegetarian Ceviche Shooters
Boar’s Head Selection of Meats Genoa Salami, Sopressata Grande
Gouda Cheese Marinated Mozzarella Bites Served with a selection of Flatbreads and condiments
Vegetable Crudité Served with Dijonniase Dip and Humus Tahini
Entrée Station
Caribbean Style Slow Roasted Pork Slow cooked to perfection on a blend of herbs served with sweet and spicy gravy
Herb Roasted Chicken Rosemary, Parsley 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 Garlic, 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 Pesto
Flat Iron Steak Crostini Flat Iron Steak Ciabatta Bread with a white bean puree spread topped with Lemon Aioli & Salsa Verde
Organic Tomato Bruschetta with Fresh Mozzarella, Basil and a Balsamic Blaze
Prosciutto di Parma Canapé on Pumpernickel Bread with Sweet Mustard 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 Ham, 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 vinaigrette (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 Relish, House made Mango Chutney 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 beef tenderloin with wild mushrooms in a red wine reduction
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, olive oil, 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 vinegar 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-Pico de Gallo 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 Tartar Sauce 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 bacon
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 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 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 Trout 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 Soup 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 Syrup
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 meat, 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, salt and pepper
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