At Lazy Gourmet we truly have the best menus available for everything from your gala dinner to a corporate party on the beach at sunset. Menus for Brunches, Deli Lunches, Taco's, Desserts, Yacht Charters, Buffets, Beach Parties, Weddings. And if we don't...we'll create a menu just for you! Below you will find just a sampling of some of our imaginative creations.

Appetizers
• FILO WRAPPED SHRIMP STUFFED WITH HERB CREAM CHEESE, TAMaRIND GLAZE.
• ASIAN PORK AND ITALIAN SAUSAGE ON SNOW PEA PICKS WITH A GINGER DIP.
• CHILLED BAY SCALLOP CEVICHE WITH RED GRAPEFRUIT , RADDISH AND AVOCADO WITH TORTILLA STRIP, SERVED IN SHOT GLASSES WITH DEMI-TASSE SPOON.
• SHERRIED WILD MUSHROOM EMPANADAS WITH goats CHEESE IN PUFF PASTRY.
• CHARBROILED COCONUT LIME CILANTRO MARINATED CHICKEN SATAY WITH AN INDONESIAN PEANUT SAUCE.
• PEKING DUCK STYLE SESAME AND SPRING ONION CREPES WITH HOY SIN CHICKEN AND SPRING ONION.
• THAI STLE CEVICHE IN COCONUT MILK, LEMON JUICE, RED ONION, CUCUMBER, MINT, CILANTRO AND SERRANO WITH WON TON CRISPS.
• ZUCHINNI FLOWER EMPANADAS WITH SALSA ASADO Y SALSA VERDE WITH Avocado.
• PROSCUITTO ROLLS OF ARRUGULA, PEARS AND GORGONZOLA CHEESE.
• lobster tempura taco with chipotle dressing.

First Courses
• TOMATO AND SWEET CHILI PEPPER SOUP WITH SMASHED BASIL AND OLIVE OIL.
• CREAM OF BLACK BEAN WITH LOBSTER SOUP, GARNISHED WITH A JULIENNE OF TORTILLAS AND SOUR CREAM.
• CREAM OF CARROT AND GINGER WITH a FRISSE OF LEEKS AND GINGER.
• DUO OF BAY SCALLOP AND SHRIMP CEVICHE, SERVED IN SCALLOP SHELLS.
• CRAB CAKE ON A ROASTED RED BELL PEPPER COULIS WITH CHIVES.
• CRAB AND GRILLED CORN CAKES ON A ROASTED POLANO PEPPER SAUCE.
• MESCLUN ORGANIC MIX, goats CHEESE, CANDIED PECANS, SUN DRIED APPLE and VINAIGRETTE.
• MESCLUN ORGANIC MIX, GORGONZOLA, TOASTED WALNUTS, ROASTED BEETS and BALSAMIC VINAIGRETTE.
• HEIRLOOM TOMATO AND FRESH BuFFALO MOZARELLA TOWER WITH A BASIL PESTO DRESSING.
• ARTESAN BREADS, MADE IN OUR KITCHENS
  - SWEET ROASTED RED ONION AND GARLIC
  - SLOW ROASTED TOMATO BREAD
  - ROSEMARY AND RASIN BREAD
  - CHERRY TOMATO AND BASIL FOCCACIA
  - FIG AND GORGONZOLA FOCCACIA
  - RUSTIC SOURDOUGh
  - WALNUT AND DATE
  - five SEED WHOLE WHEAT

Main Courses
• eight ounce FILLET OF BLACK ANGUS BEEF SEASONED WITH FRESH HERBS SERVED WITH A COMPOTE OF CARAMELIZED ONIONS WITH MARAJORAM.
• VEAL CUTLETS ON A BED OF MINTED PEA PURE.
• ROSEMARY SkEWERED SHRIMP SWEET AND SOUR TAMARIND GLAZE – WITH HERB RUBBED MESQUITE GRILLED ANGUS FILEt.
• MACADEMIA NUT ENCRUSTED CHILEAN SEABASS WITH CITRIC SALSA AND chardonnay BUERRE BLANC – HERB RUBBED GRILLED ANGUS FILLET.
• ROSEMARY SkEWERED SHRIMP WITH A SWEET AND SOUR TAMARIND GLAZE.
• SHRIMP FLAMBED WITH TEQUILA, LIME JUICE, GARLIC AND CILANTRO.
• MACADEMMIA NUT ENCRUSTED CHILEAN SEA BASS SERVED WITH A FRESH MANGO PAPAYA AND PINEAPPLE SALSA.
• FRESH TUNA SASHIMI WITH GINGER CORRIANDER VINAIGRETTE.
• FRESH SALMON FILLET ROASTED WITH HARICOT VERT, KALAMATA OLIVES , CHERRY TOMATOES AND FRESH BASIL.
• SEAFOOD PAELLA, SORFITO CHICKEN, SPANISH CHORIZO, LANGOUSTINE, MUSSELS CLAMS, SAFFRON, RED BELL PEPPER AND PEAS.
• CHICKEN MARBELLA, MARINATED AND IN WHITE WINE, GARLIC, OLIVES, PRUNES, CAPERS AND HERBS.

Desserts
• CREME FRAICHE CHEESECAKE WITH HONEY RUM ROASTED PINEAPPLE.
• two LAYERED CHOCOLATE MOUSSE.
• TANGY LEMON AND LIME TART, FRESH BERRIES AND TEQUILA WHIPPED CREAM.
• APPLE TARTLETS WITH VANILLA ICE CREAM WITH CANDIED GINGER.
• BAKED PEARS STUFFED WITH ALMONDS, ORANGE AND CHOCOLATE IN FILO PAsTRY.
• DEVILS CHOCOLATE BOXES WITH HAZELNUT FILLING COATED WITH CHOCOLATE GANACHE.
• CREME BRULEE WITH FRESH BERRIES.
• WEDDING CAKES UPON REQUEST.