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ET Magazine Smithtown

NOVEMBER 2021

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LIFESTYLE • FOOD • FEATURES

Smithtown/St James/Hauppauge

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l OUT & ABOUT Explore the Flavors of Fall A list of seasonal beers from local Long Island breweries. l THE BAKING COACH Pumpkin Bread A must-make fall recipe that combines all the flavors of the season. l HEALTH & WELLNESS Health and Wellness and Giving Thanks Tips that will guide you through Thanksgiving and the winter holidays. l HOME & GARDEN Hosting, Gift Giving, and Quick Decorating Fixes for the Holidays How to check off your “to-do” lists for gift giving and home decorating. l FASHION & BEAUTY Tips for Trendy Nails Unique designs that are sure to draw attention at this year’s holiday party. l DISHIN WITH DENISE Culinary Renditions, Transitions and Traditions…“Sfincione” A delicious Sicilian style pizza created in the region of Palermo, Sicily. l FOODIE VUE Legends Bar & Grill An inside look on Legends Bar & Grill of Kings Park. l PERSONAL DEVELOPMENT Grateful, Thankful, Blessed Count your blessings and be mindful every day of all the good that exists in the world. l FAMILY FEATURES Delectable Desserts for Holiday Celebrations Unique dessert recipes that will sweeten up any holiday gathering. l MARKETING Starting a Small Business All the right questions to consider when becoming an entrepreneur.

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ET Week Publications, Inc. dba, ET Magazine, ET Week Media. 100% Direct Mailed Via US Postal Service. ET Week Publications, Inc. has the right to reject any advertisements or editorial at its’ own discretion. The views, opinions, strategies expressed by any author of editorial or advertisements displayed by business owners contained in print or on line are the views of the writer. They do not reflect the views, opinions or strategies of ET Week Publications, Inc., nor does the publisher make any claims as to their accuracy, completeness or validity published and will not be held liable for any errors, omissions, or delays in information or any losses, injuries or damages, arising from its’ display or use. It is recommended by ET Week Publications, Inc. that the individuals consuming the content found in print or on our website or before engaging in any transaction with any business owners’ advertisement, should do its’ due diligence and consult a professional or perform its’ own research before making any decisions on any content or display advertisement published by ET Week Publications, Inc. or its’ writers. ET Week Publications, Inc. reserves the right to delete, edit, or alter in any way editorial deemed to be offensive, defamatory, threatening, in violation of trademark, copyright or other practices otherwise found to be unacceptable.

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fore and after killing their prey, giving thanks to the animal for sacrificing their life.

Prepare healthy meals together. Today there are so many food services such as Daily Harvest (www.daily- harvest.com) that prepare and sell pre- made smoothies, harvest bowls, and soups. On weekends, prepare meals with your family so that everyone has input for the week’s meals. Even though this past year and a half has been difficult, let us give thanks to those whose love and suppor t have guided us through these challenging times. As my mother used to say, “There is always some- one worse off than ourselves.” Hug a friend or a neighbor. Smile. Do a good deed. Give thanks for all you have.

Walk for heart, bone and mental health. Walking, yoga, weight-bearing ex- ercises, and strength training keep you fit at any age (www.mayoclinic.org). If you love the outdoors, hike, bike, or ski as win- ter draws near. Surround yourself with friends and family as often as possible. We re- cently visited with friends who moved to the Finger Lakes region so that they could be near their children and grandchildren. We were four couples who shared meals, music, laughter, and reminisced about “the old days.” We left there feeling well con- nected to them and their new home. Kindness goes a long way. I’ll never forget the man who paid for my items at a Dollar Store this past summer. Even though we were both “masked,” I could see his eyes smiling as he bestowed a priceless gift to me. Check in with an elderly relative by phone or pay a quick visit. Bring a homemade gift. Donate food to a homeless shelter or food pantry. Volunteer at a church or soup kitchen.

One thing for cer tain is that without our health, we may find it difficult to be grateful for the other blessings in our lives. I am going to elaborate on what my mother used to say: with good health, you have everything. All else will follow in its time and place. Here are some tips on health and well-being to guide you through Thanksgiving and the winter holidays. Give a prayer of thanks before each meal. Imbue your food through the grat- itude symbol by making three counter- clockwise spirals over your food or water. Native Americans used to say a prayer be-

Kathy Horowitz is a contributing author for domestic and interna- tional journals. She offers free- lance writing and editing services, tutoring in English, Reading, and Writing K-12 and ACT/SAT Prep. She lives in Commack. Email her at [email protected] for more information.

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season is green , in varieties like seafoam, chartreuse and emerald . These may not be the most flattering hues on everyone but if you feel adventuresome…go for the green. The French manicure is a favorite go-to for many women, and this year the new colored French manicure takes center stage. This updated look is still tasteful and clean. Instead of a light pink with white tips, you can choose polish in any shade you fancy and garnish the tips with geometric designs, metallic flecks, abstract shapes or swirls of color. One of the prettiest nail art styles trending today is the dried flower look , with tiny floral emblems on the nail tips covered by a sheer pale pink . It’s lovely

Pretty much anything goes these days when it comes to fingernail fashion. Manicures are the new accessory and nail design has become an art form unto itself. There are all kinds of dramatic, festive and beautiful ways to express yourself, so ask your nail technician to create a unique design that is sure to draw attention at this year’s holiday party. Sure the timeless neutrals, nudes and monochromatic autumn colors are nice for the cooler months, but with so many unconventional nail choices at your fingertips, why not venture outside the traditional and try a fun new look? Take a scroll through social media and you’ll find a myriad of spectacular, glamorous and often quirky styles to give you inspiration. Nails can be short, square, pointed or ultra-long. There really are no rules so if you can imagine it, you can paint it! For the upcoming holidays you can’t go wrong with the shimmery golds, silver and pewter polishes that flatter any skin tone and compliment any outfit. Darker manicures are still popular as well, yet the stark blacks and greys have been replaced with navy, deep plum, or espresso brown for a fresh and classy look. Another popular polish color this

and feminine, leaving your hands looking like a beautiful bouquet of wild flowers.

A playful manicure suitable for any age: polished nails accented with bits of decorative art, (little snowflakes, gold stars, red hearts, polka dots, glittery stripes or even your favorite emoji). Nails can also be painted in tortoise shell, various animal prints, rainbow mix and match, black and white designs or even plaids. These are just a few of the new trends in nail art. So why not shake it up this season and try one of these eye-catching alternatives for your next manicure. Don’t forget, when it comes to fashionable nails, you can also never go wrong with a classic crimson red.

Sheila Wenz is a native of LI who lived in Los Angeles working in the entertainment business. She is a comedian, comedy writer and

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As the colors of the leaves change, so do the beers on tap. So, celebrate the flavors of fall with a delicious seasonal beer from your favorite Long Island Breweries! BLUE POINT BREWERY 225 W Main St., Patchogue

Founded in 1998 by two avid home-brewers at the time, this is the largest craft brewery on Long Island serving year-round and seasonal beer. MOTHER PUMPKIN ALE – This boasts all the flavors of fall: cinnamon, nutmeg, ginger, and allspice. While the spicy characteristics lead the way in this roasty beer, the malty backbone adds to its tremendous depth of character. GREAT SOUTH BAY BREWERY 25 Drexel Dr., Bay Shore A spare warehouse that offers pints and flights of award winning craft beers, including seasonal ales. SPLASHING PUMPKIN – A pumpkin ale made from the finest malted barley and a handful of cascade hops, with just a pinch of cinnamon and clove. GREENPORT HARBOR BREWING CO. 234 Carpenter St., Greenport & 42155 Main Rd., Peconic Two craft breweries located at the very end of Long Island. Here they don’t just make beer, they drink it. LEAF PILE – Pouring a copper color, this beer has notes of ginger, cinnamon, allspice and nutmeg. It’s full of warm malts and fall spices; brewed with a blend of light and medium crystal malts and a touch of hops. LONG IRELAND BEER COMPANY 817 Pulaski St., Riverhead A microbrewery that makes craft beer and specializes in traditional Irish ales. Open for tasting flights, pints and beer to-go. OKTOBERFEST – Malty, but not too sweet, with a distinct dry finish. This is a classic take on a traditional Autumn celebration – pairing nicely with just about any food of the season.

PUMPKIN ALE – Combining real pumpkin and a blend of spices, this beer is balanced by caramel and smoky malts that lend to all the fall flavors and aromas. RIVERHEAD CIDER HOUSE 2711 Sound Ave., Calverton Situated at the gateway of Long Island’s Wine region, this 8,000 sq. foot facility is known for serving up naturally harvested apple ciders, local beers, wine, food and more! PUMPKIN PINUP – One of the most popular picks of the season — a pumpkin/yam beer that pairs well with nearly anything.

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HERE IS WHAT YOU NEED: 1 1/2 cups granulated sugar 1 1/2 sticks unsalted melted butter 2 large eggs 1 1/4 cup solid pack pumpkin

HERE IS HOW YOU DO IT: Preheat the oven to 325°F. Grease and flour one 9 x 5 x 3-inch loaf pan. Combine sugar and butter in a large bowl to blend. Mix in eggs and pumpkin. Stir in flour, pumpkin spice, baking soda, salt, and baking powder into pumpkin mixture; mix until combined. Pour batter into the prepared pan. Bake until the toothpick inserted into the center comes out clean, or about 1 hour 10 minutes. Transfer to racks and cool for 10 minutes. Using a dull knife, cut around the edge of loaves to loosen the loaf from the pan. Turn the loaf out onto racks and cool completely. Best if stored in the fridge!

1 1/2 cup all-purpose flour 1 tablespoon pumpkin spice ½ teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon baking powder

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We all know that entertaining at home is really a holiday gift that should be shared with friends and family, especially this year. The best hosts are the ones who are relaxed and enjoying themselves. How do they do it? What holiday magic have they learned that many of us have not yet mastered? I think we all know it’s not magic, but good planning and preparation (easy for me to say). The good news is we still have time on our side, so let’s use it wisely. Start by doing a quick clean up and get organized! Get rid of whatever is worn, torn, or broken and begin your to-do lists for gift giving and home decorating. Make them realistic and affordable – evaluate the way you’ve done things in the past. Maybe it’s time to change it up. GIFT GIVING... • Have a family lottery to eliminate too many presents • Purchase gift cards • Shop online (however, support small businesses too) • Just exchange greeting cards with personal messages • If you’re in the Fortune 500 category, hire a personal shopper and send them off to complete your list. • If gift giving is part of your celebration, be sure you’ve wrapped a few extra presents so when unexpected guests turn up, no one will feel left out. • What about the kids at gatherings? Have you planned anything special for them to keep them happy and occupied? HOME DECORATING... • Don’t plan a renovation project too close to the holidays. • A fresh coat of paint can easily transform a room (try a new color that works or an accent wall). • Use holiday decorations as seasonal additions to your home. • More is not always better. Proper showcasing can make inexpensive objects look grand and beautiful. Try to group holiday accessories as you might any collectible. For example, your existing bookshelves may be the perfect place to display a whole Christmas village or Chanukah menorah collection, rather than adding an additional table taking up needed space. • Make your staircase a focal point with decorative garlands and plants (if the steps are wide enough). This is especially

effective since your entry sets the tone of the whole house. • Fireplaces can look wonderful when dressed for the season with mantle covers, candles, Christmas stockings or dreidels and Chanukah cards. • Place your tree or giant dreidel in an area for greatest enjoyment, leaving enough space for presents and people opening them. • Do your decorations overwhelm your guests? Is there still room for comfortable seating or should you move things around in advance to accommodate everyone? • Set the time for guests to arrive and don’t leave it too open ended to ensure that guests don’t turn up when you need to get ready. • If guests are staying over, make sure their quarters are prepared and user friendly (empty drawers and closet space, clean towels, fresh bed linens). Do you want to decorate that area with holiday décor? Is your coat closet empty? Are there extra hangers in it? • Do candle holders have candles? • Check out the powder room. Add fresh scents, decorative paper hand towels, and a candle or two. Finally, find a wine you love to serve, open a bottle now, pour a glass, make your lists and remember what the holidays are meant to be. Enjoy the anticipation of celebrating traditions with family and friends. When the day comes, if you’re prepared, it will become a happy memory for the future. Best wishes from everyone at Natalie Weinstein Design Associates! Join me for a “box lunch and learn” on Friday, November 19th at 11:30 AM at the Calderone Theatre building, 176 Second Street, St. James (1st floor) for a “before and after” viewing of local residences and a “get your home holiday ready” seminar with questions and answers. Each attendee will get a personal decorating kit. Raffle prizes including a free home consult will be offered. At $50 per person, your donation will go to Celebrate St. James and help turn the historic Calderone theatre into the St. James Community Cultural Arts Center. Reservations a must; limited seating. Call 631-984- 0201.

Meet Natalie Weinstein through Online Design, a new service that can take you from inception to completion for your home and patio, in addition to our regular services. Contact us for decorating or outdoor living ideas. Natalie Weinstein, Allied ASID, IDS, is an accredited designer, acknowledged business leader, entrepreneur, author, media personality and motivational speaker. Her interior design firm, Natalie Weinstein Design Associates, has been creating lifestyle changes in homes and public spaces, decorating for countless clients since 1973. For questions, please call - 631.862.6198 or email us - [email protected]. Visit our website www.natalieweinstein.com.

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We have entered the season of holidays and warm family traditions. With food, try to imagine, create, eat and repeat! I lovingly think of how Italy has influenced the food culture in my life and around the world, where food is viewed as art, love, religious rituals, and of course family values. This recipe will introduce you to a Sicilian style pizza. Authentically known as Sfincione, it was created in the region of Palermo Sicily, a place that holds my heart and much of my beloved family. The difference between Sicilian pizza and Sfincione is that it’s more of a focaccia with toppings—a wonderful and delicious simple food! Sfincione uses more oil, butter and/or lard shortening, and has a crispy more fried like bottom where the crust boarders up the pan, (either a rimmed sheet pan or cookie pan, that is rectangular in shape). In Sicily, the Grandmothers traditionally made this pizza dish on New Year’s Eve, Good Friday, during Lent or for special family occasions. A delicious combination of tomato sauce, brimming with soft sautéed onions, anchovies, toasted pignolia nuts, and caciocavallo cheese (made from sheep or cow milk and meant for grating). As for me, I’m a bit ‘sheep-ish’ so I use Pecorino Romano or Locatelli cheese, topped with toasted bread crumbs. Popular on the streets and towns in beautiful Sicily, food vendors line up selling pre-made Sfincione. Vendors heat up servings in their small ovens, (topping it off with a drizzle of Italian olive oil for delight). This style pizza eventually found its way to America as a Sicilian or Grandma’s pie. The Italian culture’s love of family, keeps food as an important ingredient in everyday life and commemorates the extended, large family eat-together’s... whether it’s a holiday or not. I always make one pie with anchovies and one without, to please all the palates at this Nana’s Palace - where the only form of payment accepted is a kiss! Once you make this recipe, you’ll find that every day is a “Holiday” with Sfincione!

INGREDIENTS: 2 store bought pizza doughs (let rise) 6 cooked Italian sausage links sliced (for regular Sicilian Pie)

4 large Vidalia onions cut in ½ and sliced very thin 1 28 ounce can imported San Marzano tomatoes blended or crushed by hand 2 ½ T tomato paste 1 T dried oregano 2 T fresh chopped basil 1 teaspoon red pepper flakes 1 can anchovy filets (cut in little pieces) Fresh ground black pepper, and Kosher salt to taste 1 1/3 cups grated Pecorino Romano or Locatelli l cheese 12 ounces or more diced fresh mozzarella cheese TO PREPARE: 1. Saute onions in a large skillet until soft and caramelized. Add tomatoes, tomato paste, spices and herbs. Cook sauce on medium to low heat for 30 minutes. Let sauce cool. 2. Saute pignoli nuts in 2 T olive oil and set aside in small bowl. Using the same pan, with 1/3 cup olive oil and 2 cups seasoned Italian bread crumbs, slowly toast bread crumbs on low heat until golden brown. 3. Grease your pans well with butter or lard (on all sides including upper sides). 4. Gently stretch out pizza dough (I buy mine from a local pizzeria), then fit to pan with your fingers bringing dough up on all sides. 5. On one pan for Sfincione Pie, place anchovy pieces directly on dough, spread sauce over top, sprinkle with grated cheese and top with toasted bread crumbs, spices and drizzle with more olive oil. On the other pie (without anchovies), pan layer sauce, sausage, grated cheese, and mozzarella cheese, drizzle with olive oil and spices. Bake at 450 degree for 30 minutes. Mangia! Buon Appet i to!

Denise Gianatasio is a Northport Village resident, freelance writer and licensed agent at Signature Premier Properties in Northport. Please feel free to contact her

for any advice you may need at [email protected].

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obvious and dig deep into our hearts, our minds and our souls, and take notice of what we may never have considered as a possibility for ‘our lists’. Let’s consider the bravery and courage of our frontline workers and all the people involved in

So many things come to mind when we hear this phrase! We think of family, friends, our homes, occupations, and the special relationships we share with the important people we have in our lives. After this past year and a half, we think of all the suffering and loss, constraints and confinement, and

the dashed dreams and uncertainty. We think about what our lives used to look like, and what they have become. We pine for all we used to have and all we took for granted. It is not that we deliberately set out to assume things would continue as they always have. As human beings, we naturally become accustomed to habits, routines, schedules and plans that we make (and fully anticipate will manifest). We crave the predictable, with just a dash of spontaneity, and genuinely expect that our dreams and visions will become a reality!

guiding and protecting us on this very unchartered journey. Consider the collective intrepidity of our human spirit, and our unwavering desire to survive and endure all that we had thrust upon us, without warning. The untold acts of kindness and the care and concern for others, along with the sacrifice and suffering that took place worldwide. Take a closer, more intentional look at what our newfound priorities are and how they surely differ in many ways than they previously did. Finally, we need to acknowledge the overwhelming good in our world,

This time of year is one wherein we make a concerted effort to list and acknowledge the many and varied things we are so grateful for.

and despite the hefty amount of negativity that still exists, appreciate the incredible optimism and hopefulness that all of these aforementioned things bring to the forefront! We have so much to be grateful and thankful for, and we are, indeed, very blessed. Let’s be mindful, everyday! HappyThanksgiving!

This time of year is one wherein we make a concerted effort to list and acknowledge the many and varied things we are so grateful for. We count our blessings and give thanks; it is a special and revered practice, even if only for a day. Given the circumstances of these many previous months, and the continuation of unprecedented events, I propose we make a daily effort to take stock of all we are so fortunate to have in our lives. To go beyond the

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PUMPKIN SPICE LATTE ICE CREAM Go to shop.albertsons.com or download the delivery app to buy groceries online Prep time: 10 minutes Total time: 10 minutes Servings: 2 1/2 cup frozen pumpkin puree made with O Organics 100 percent pure pumpkin 2 frozen bananas, cut or broken into 1-inch chunks 1 teaspoon espresso instant coffee granules 1 tablespoon cashew butter 1 1/2 teaspoons pumpkin pie spice 1 teaspoon maple syrup Remove pumpkin puree cubes from freezer and allow to soften slightly, about 5 minutes. In food processor or high- powered blender, combine pumpkin puree, bananas, coffee granules, cashew butter, pumpkin pie spice and syrup. Pulse until mixture begins to resemble ice cream consistency, about 5 minutes. Notes: Freeze pumpkin in ice cube trays. Overripe bananas work best. Peel and place on parchment-lined baking sheet in freezer. Once frozen, store in zip-top bag.

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CRANBERRY ORANGE BREAD PUDDING

Bake 60-65 minutes, or until custard is set and edges of bread are browned. To make orange custard sauce: In small saucepan, whisk egg yolks with sugar until lightened to pale yellow color, about 2 minutes. Stir half- and-half into mixture until combined. Cook over low heat, stirring constantly, 15-20 minutes, or until sauce thickens enough to coat spoon. Stir orange zest into custard sauce. Serve bread pudding with warm custard sauce over top. #15399 Source: Family Features

Recipe courtesy of Kirsten Kubert of “Comfortably Domestic” on behalf of Milk Means More www.milkmeansmore.org. Prep time: 20 minutes Cook time: 65 minutes Servings: 12 PUDDING: 1 loaf Texas toast or day-old bread 1-2 tablespoons softened butter 1 1/2 cups fresh cranberries 6 eggs 3/4 cup granulated sugar 3 1/2 cups 2% milk 1 teaspoon freshly grated orange zest 1/4 cup fresh orange juice 1/4 cup unsalted butter, melted and slightly cooled 1 1/2 teaspoons vanilla extract 1/8 teaspoon ground cinnamon 1 1/2 tablespoons coarse granulated sugar (optional) ORANGE CUSTARD SAUCE: 3 egg yolks 1/4 cup granulated sugar 1 cup half-and-half 1/2 teaspoon freshly grated orange zest To make pudding: Cut bread into bite-sized cubes. If bread is soft and fresh, place cubes on half sheet pan and let stand at room temperature overnight to dry out. Preheat oven to 375° F. Grease 13-by-9-by-2-inch baking dish with softened butter. Place bread cubes in prepared baking pan. Scatter cranberries over bread. Beat eggs with sugar, milk, orange zest, orange juice, melted butter, vanilla and cinnamon until well blended. Pour evenly over bread and cranberries to coat. Sprinkle with coarse sugar, if desired.

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skills (sales, etc.), and your available time. Owning a store that needs to be open at 5 am will be a challenge for someone who hates mornings. Being at a business 7 days per week if you like a lot of time off will be a struggle. These may seem obvious but are important considerations for a sustainable business. Other questions to ask yourself include whether there is much competition in the general area, how far you are willing to commute, if you have the technology skills to begin an online business, etc. For those with a specific skill, usually service-based (i.e. accounting, marketing, cosmetology, dance), the business purpose is not an issue. Questions surrounding opening a business are more tactical: how to identify the right location, how big to begin, getting started generally. Local SBAs (Small Business Administration) and CDFIs (Community Development Financial Institution) are great resources for technical assistance (TA) on establishing or expanding a small business and staying competitive. Preparing a basic business plan will enable you to mentally run through all the issues that you will encounter in your business. These include financials, competition, staying power of the idea, marketing, location, incorporation type, and more. Working through the process of preparing a plan will be like setting up a road map for your business. It should give you direction but be flexible enough to enable you to grow and, where necessary, make adjustments that will help you survive and thrive (the past year plus has made every business owner aware of this need). Business ownership is a lot of work but is incredibly rewarding. For those who have or are considering making this leap, wishing you every success!

Working for someone else is, for many, far from their dream. These individuals want to be their own boss, understanding both the positives and challenges of this course. For those with an entrepreneurial spirit, building a business is the path forward. What is an entrepreneur? Some define an entrepreneur as someone willing to work 80 hours per week to avoid a 40 hours per week job. There is truth in this. As the owner of the business, if something needs to be done the responsibility is, ultimately, with you. An entrepreneur takes an idea and puts in all the effort needed to make it a reality. You revel in the thrill of each success: serving a client to satisfaction, making a deal, hiring anew, and all of the other ‘wins’ for the business. There is, however, much work to be done. Until the business grows, you are responsible for the operational needs of the business - bookkeeping, marketing, hiring (or firing), etc. along with the tasks related to the business’ purpose. But a true entrepreneur doesn’t mind hard work; it is the cost of starting something that is all yours.

If you want to start a business but don’t know what type, give consideration to your passions, your core

Tammy Severino is the President of RPC Development, LLC, a boutique consulting firm specializing in small businesses and nonprofit organization. She has more than 20 years of experience as a writer, and is a speaker on women’s empowerment issues and philanthropy in America. In her spare time, this fashionista follows and writes about fashion, travel, parenting, and other lifestyle topics.

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SIDE DISHES White Rice Saffron Rice Arroz Con Gandules Rice with Pigeon Peas Arroz Con Verduras Vegetable Rice Dish Moros & Cristianos

APPETIZERS & SALAD PLATTERS Mini Empanadas Beef, Chicken or Vegetable Mini Pies (min 24 Pieces) Mini Papa Rellena a Stuffed Potato Balls with Beef or Chicken (min 24 pieces) Mini Yuca Rellena Stuffed w/ Chorizo, Steak or Spinach & Cheese (min 24 pieces) Layered Mexican Dip with Chips Refried Beans, Smoked Chipotle Cream, Guacamole, Salsa, Shredded Cheese, Pico de Gallo, Roasted Corn Salsa Potato Skin Platter Potato Skins stuffed with Spanish Sausage (24 pieces) Quesadilla Platter Assortment of Grilled Chicken, Steak, Spinach & Sausage (30 pieces) Fried Calamari Platter Served w/ House Dipping Sauces Quesadilla Cubana Platter Cuban Quesadillawith Roast Pork, Ham, Cheese & Pickles Avocado Salad Platter - Mesculin Greens, Sliced Avocado, Tomatoes, Red Onion, Artichoke Hearts, Hard Boiled Egg, Peas, House Vinaigrette Ensalada de Camarones Tropical Shrimp Salad Platter - Chipotle Marinated Shrimp over Baby Spinach, Mango, Papaya, Jicama, Sunflower Chicken Mango Salad - Marinated Grilled Chicken Breast over Mesculin Greens, topped with Mango Salsa, Sliced Red Onion, Sliced Avocado, Shredded Carrots, Tomatoes, Cucumbers with Orange-Mango Vinaigrette DON’T FORGET THE CHIPS, SALSA & GUACAMOLE! Chili Corn Carne Combo Black & Red Bean Chili with Beef Spiced to Your Taste (with Chips) Ensalada de Aguacate 0 Seeds & Honey Lime Dressing Ensalada de Pollo Hot Wrap/Burrito Platters 12 or 24 pieces cut in thirds; Choice of 2: Mexican Chicken, Carne Asada, Pollo Verde, Shredded Beef or Vegetable served with Guacamole & Sour Cream

MAIN DISHES FULL & HALF TRAYS AVAILABLE 1/2 Serves approx 6-8 • Full Serves approx 12-15 Lechon Cubano Cuban Style Roast Pork Ropa Vieja Cuban Style Stewed Shredded Beef Paella Marinera Seafood Paella, Clams, Mussels, Shrimp, Calamari, Scallops & Fish Paella Valenciana Classic Paella with Chicken, Spanish Sausage, Pork, Clams, Mussels & Shrimp Pollo al Champiñion Chicken Sauteed with Mushrooms & Hearts of Artichoke Pollo a la Criolla Chicken Simmered in Latin Creole Sauce Arroz Con Pollo Classic Chicken & Rice Dish Pollo con Camarones Chicken & Shrimp simmered in your choice of: Chipotle Pepper Sauce, Garlic Sauce or Seafood Sauce (please specify) Camarones en Salsa Shrimp simmered in your choice of: Chipotle Pepper Sauce, Garlic Sauce, Latin Creole Sauce or Brazilian Style (Light Coconut Broth with Onions & Tomatoes) Fajitas de Carne Steak Fajitas sauteed with Onions, Peppers & Tomatoes served with Guacamole, Sour Cream, Lettuce, Shredded Cheese & Tortillas Fajitas de Pollo Chicken Fajitas sauteed with Onions, Peppers & Tomatoes (All Fajita trays served with Guacamole, Sour Cream, Lettuce, Shredded Cheese & Tortillas) Taco Station Setups (25 Shells) Taco Set Ups served with choice of Beef or Chicken, Shredded Cheese, Lettuce, Taco Sauce, Pico De Gallo & Sour Cream

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