Monday, May 23, 2011

Cost $50 per person

6:00-6:30                      Appetizers and Socializing, Cash Bar

6:30-7:00                      Business meeting

6:30-8:00                      Dinner

7:45-9:15                      Meeting

9:15-onward               Fellowship

Menu:

Appetizer Sampler

Includes all of the following hot appetizers Served family style

·         Tuna Empanadas

·         Bacalaitos (salt cod fritter)

·         Grilled Calamar steak with olive salad

·         Garlic steamed mussels w/ chorizo

·         Piquillo peppers w/ crab meat

·         Octopus a la Gallega

·         Baked oysters with spinach and chorizo

Entre Selection – select one

·         Grilled Louisiana Shrimp “al Ajillo” with Hanger steak and saffron rice

·         Vegetarian option – Vegetarian Paella

Dessert

·         Tres Leches de Coco

Experience Rio Mar

RioMar is the place for seafood from a different perspective. And the critics have noticed. Chef Adolfo Garcia draws upon cooking experiences in Spain and his Latin American heritage to showcase the bounty of the Gulf, and a few points beyond…simply and traditionally at RioMar.

Quality is paramount. Accolades include Garcia being named James Beard 2010 Best Chef for the South Semi-finalist, Best Chef by New Orleans Magazine for RioMar and La Boca. The New Orleans Times-Picayune has also included RioMar in its Top Ten Best Restaurants list.

What makes RioMar so different? Named after a town in Panama where the river meets the sea, RioMar’s warm setting is much like the seaside taverns of Galicia, Spain. Here you’ll savor flavors from both cultures on one menu.

The Old World meets the New when Garcia wraps a yellowfin tuna steak in Serrano ham and tops it with a garlicky romesco sauce. Travel down though Central America to Ecuador and Peru via four different styles of ceviche. Each day, RioMar’s kitchen serves interesting dishes from a rotating selection of some twenty different seasonal types of seafood.