Ceviche Peruano
White fish mixed with yellow and orange peppers, red-onion in a citrus dressing topped with fresh chopped cilantro on a bed of sweet potato, individually served on degustation spoons.
From a close social gathering to corporate, no job is to small for us. We collaborate with some of the most creative chefs as well as event planners to guaranty your satisfaction.
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White fish mixed with yellow and orange peppers, red-onion in a citrus dressing topped with fresh chopped cilantro on a bed of sweet potato, individually served on degustation spoons.
Chicken or cheese and pasilla peppers served with warm tomatillo sauce.
Layers of mini mozzarella spheres, fresh basil leaves and cherry tomatoes bathed in extra virgin olive oil, balsmin vinegar reduction and red chili flakes.
Home made spreads topped with an array of gourmet toppings on baked artisan breads.
Corn shells filled with a black bean pure, guacamole and salsa cruda.
Spicy bite size turkey meatballs (lean all natural turkey ground meat seasoned with chopped bell peppers, onions, cumin seeds, oregano and sea salt) with a Peruvian rocoto pepper and passion fruit reduction dipping sauce.
Pulled pork shoulder cooked for ten hours in Caribbean spices, banana pickle and plum sauce.
Spanish style omelet with potato confit.
Wood roasted red beets with thyme, sage, dill, wild honey and sea salt.
Pan seared shrimp, minced garlic, olive oil. Finished with lemon juice and chopped Italian parsley.
Spicy olive mix served warm. Infused with lemon and orange peals, thyme, rosemary and almonds.
Wood roasted red peppers marinated in extra virgin olive oil thyme, garlic and white pepper corn infusion. Melted Menonita and gorgonzola cheese.
Spring rolls made with rice noodles, fresh herbs, mixed vegetables and the option to have them with shrimps wrapped in rice paper. Spicy chipotle peanut sauce.
Venezuelan style empanadas made with pre-cooked corn mean and filled with the choice of: black beans and queso fresco, ground beef in Caribbean spices or smoked marlin.
Flower turnover’s filled with seasoned ground beef or chicken, spinach and ricotta cheese or ham and cheese.
Field of organic greens bathed in a extra-virgin Italian olive oil, balsamic vinegar and basil dressing, goat cheese shower, pecans and sundry tomatoes.
Spanish paella cooked on the grill with mixed seafood.
Spanish paella cooked on the grill with a mixture of chicken and red meat.
Small tubes of Italian pasta cooked al dente, bathed in a creamy combination of romano and parmesan cheeses, infused with a smoked jalapeño onion and bacon reduction sauce. Topped with sundry tomatoes and minced scallions.
Small tubes of Italian pasta cooked al dente, smothered in rich extra-virgin olive oil, anchovies, capers, onion, tomato cubes, chili flakes.
Tender chicken breast chuncks slow cooked with potatoes and tri color peppers in a tomato cumin sauce.
Black beans Venezuelan style seasoned with bay leaves, cumin and oregano.
White basmati rice with garlic and herbs.
Poached yucca root served with mojo isleño (cilantro, garlic, white onion, spices).
Single origin Venezuelan cacao crème ingles with a touch of vanilla and espresso.
Crème inglese infused with rustic Oaxacan chocolate, pecans, cinnamon.
Egg custard with caramel in three flavors to choose from: original caramel and vanilla Veracruzana, coconut with orange zest, and 66% Belgian chocolate.
Decadent short bread dough with pecans and powder sugar bath.