Poseidon Management
Captain’s table
At Hugh’s Culinary
Thursday, January 31, 2008

BUTLER STYLE HORS D'OEUVRE

BIMINI CONCH FRITTERS
Diced Atlantic conch with chopped onions, peppers and island spices in a fritter batter served with key lime ginger sauce

FISH FINGERS
Encrusted fresh fish served golden with a key lime aioli 

STEAK SATAY
Tender marinated beef dusted with Indonesian spices
Served with a sweet/spicy peanut sauce

JALAPENO POPPERS
Fiery jalapenos stuffed with rich cream cheese
In a southwestern beer batter, fried and served with fresh salsa

BUFFET DINNER

CAESAR SALAD
Crisp romaine lettuce, tossed with herb croutons in Hugh’s Caesar dressing
Sprinkled with fresh grated Parmesan cheese

SUN COAST BREAST OF CHICKEN
Marinated in cilantro and tequila-lime butter
Grilled and served with mango salsa

SOUTHERN PULLED PORK
Slow smoked, served with sweet mustard barbeque sauce

CARIBBEAN RICE
Tender cook rice with fresh herbs

KEY WEST BLACK BEANS
Thick and rich, great over rice

BROCCOLI BAKE
Fresh Broccoli, water chestnuts, onions, cream cheese topped
With breadcrumbs and baked

BAKERY FRESH
Bimini bread and assorted dinner rolls
Served with sweet butter

SWEET ENDINGS

KEY LIME PIE
With a thick graham cracker crumb crust garnished with key lime zest
with raspberry coulis and fresh seasonal fruits

served with
EUROPEAN COFFEE BLEND
With cream, sugar and sweetener

Poseidon Management
Award Dinner for Fishing Tournament
At Hugh’s Culinary
Saturday, February 2, 2008

BUTLER STYLE HORS D'OEUVRE

DUCK RUMAKI
Smoked duck breast, wrapped in hickory bacon

SEARED TUNA
Served with a soy ginger and wasabi sauce

CHICKEN SATAY
Boneless chicken breast dusted with Indonesian spices
Served with a sweet/spicy peanut sauce

STUFFED WONTONS
Tender flower shaped pastry, filled with crisp oriental vegetables
And pork, served with sweet and sour sauce

MARYLAND CRAB CAKES
Lump crabmeat, diced onions, chopped peppers and Chesapeake Bay seasonings
Grilled in lemon butter, served with tangy Creole sauce

SMOKED FISH DIP (placed at the bar)
Our own delicious recipe, served with lemon wedges and crackers

ELEGANT SEATED DINNER

PEAR AND PECAN SALAD
Crisp baby greens with diced pears, dried cherries, sugared pecans
And drizzled with a citrus vinaigrette

ROASTED TENDERLOIN OF BEEF
The finest cut of beef, rare roasted and served with
Our own horseradish crème

SAUTÉED CURRIED SHRIMP
Marinated in an exotic blend of curry, crushed garlic and key limes

SPINACH FETTUCCINI
A nest of tender pasta

ASPARAGUS SPEARS
Topped with tri-colored roasted peppers and caramelized onions 

BAKERY FRESH
Focaccia, Rosemary and sun dried tomato rolls
Served with sweet butter  

SWEET ENDINGS

FUDGE TRUFFLE LAYER CAKE
Three layers of dark, decadent truffle cake with smooth chocolate in between
Topped with raspberry coulis and fresh seasonal fruits

Served with
CAPPUCINO