A curated selection of hand-held favorites like Beef and Cheese Pastelitos, Mini Empanadas, and Fried Green Plantains topped with garlic shrimp or avocado mash. Designed as a high-energy, entry-level experience. It’s perfect for guests who want a taste of authentic flavor without a full sit-down commitment.

Centerpiece dishes like slow-roasted Pernil (pork shoulder) or Stew Chicken, served with large bowls of Arroz con Guandules (rice with pigeon peas), sweet maduros, and a crisp garden salad. This is the heart of what I do by bringing people together over large platters of comfort food.

A 5-to-7 course progression. Start with a sophisticated take on Mangú (perhaps topped with pickled onions and a seared salami crisp), followed by a seafood course, a signature poultry dish like Chicken Lazone, and ending with a tropical-inspired dessert.