Getaway Package

Our exclusive catering and wedding packages include a selection of local, house made fare, sure to satisfy every guest. Enjoy an expertly crafted plated dinner featuring a selection of passed hor d’oeurves and a two course plated dinner.

Getaway Package


  • Selection of Four (4) Hors D’oeuvres: can be served seated or as passed appetizers.
  • Two (2) Course Plated Dinner
  • Three (3) Hours Open Bar featuring House Wines, Local Beer, and Non-alcoholic Beverages including Soda, Local Juices and Sparkling Water
  • Exclusive Use of Space for the duration of Event (maximum of 5 hours)
  • Use of House Chairs, Tables, and Linens
  • Stemless Glassware, Flatware and Table Settings

Contact Us for Pricing


**Exclusive use of space requires a minimum spend dependent upon the space chosen.

22% Gratuity and 11.5% Sales Tax will be applied to all food and beverage and non-food and beverage services. All taxes and surcharges are subject to change without notice

Passed Hors d’oeuvres

(Selection of 4 hors d’ oeuvres)


Beef Satay with Ginger Kabayaki Sauce
Chicken Pincho with grilled BBQ sauce
Veggie Pincho with Balsamic Vinaigrette
Local Tuna and Grilled Melon Skewers, Miso Glaze
Lobster Croquet, Seaweed Puree
Vegetable Croquet, spicy carrots
Sausage Bruschetta, spicy Aji Dulce
Monfonguitos, Rellenos de Carne
Carne Ahumada, picked onions
Conch Fritters


Smoked Swordfish Salad
Caurrucho and Arepas
Bacalao and Plantain Crisps
Turmeric Chicken Salad and Malanga chips
Couscous Salad with house made yogurt
Ceviche Tacos
Fennel Apple Salad

First Course

(Select one)
Caribbean Lobster Bisque
Sopa de Calabaza Local
Lentil Soup
Corn and Cream Soup with Shrimp
Plantain Soup with Aranitas
Black Bean and Queso Fresco Soup
Lobster Velute
Potato Leak Longaniza Sausage Soup
Local greens with house citrus dressing
Panzanella Salad
Tropical Salad (Avocado and Papaya)
Bacaloa Escabeche and Arugula Salad
Beets and Goat Cheese Salad
Variety of Ceviche’s
Pesto Salad with Zucchini, Yellow Squash, Feta

Main Course

(Select One Per Guest)

Rotisserie Chicken
House Roasted, served with Achiote Orange Drizzle, carrots and local greens

Slow Roasted Pig via Caja Asadora served with Arroz con gondules

Pernil Medallions, sautéed mixed potatoes, vegetables in Grain mustard and butter

Grilled Swordfish
Wood Fired, locally caught Swordfish, mofongo cake, creolla, and citrus ensalada

Blok Strip
Wood Fired Signature cut 10oz Strip, Cheese Aligot and Roasted Achiote Cauliflower

Filet Mignon
Grilled, served with mashed root vegetables, asparagus, herb butter

Poached Caribbean Lobster and NY Strip with Potato Alligot and polenta croutons

Local, Seasonal, Chef’s Choice


Tres Leches
With your choice of Original, Dulce de Leche, or Chocolate

Traditional Locally made Flan
With your choice of Coconut, Calabaza, or Pana

Deconstructed Key Lime Pie

With three decadent sauces for dipping, Caramel, Chocolate, and Sweet Condensed Milk

Bread Pudding
Sponge Cake with cream cheese, walnuts, guava, and topped with whipped cream

Brownie with coconut sorbet and caramel

3 Hours Open Bar

Featuring House Wines, Local Beers, and Non- Alcoholic Beverages including Soda, Local Juices and Sparkling Water

Package Enhancements

  • Piragua Cart: Hand Shaved Ice Station with Locally Made Fresh Fruit Syrups
  • Farewell Asopao: Traditional “hangover soup” served “To- Go” as your guests depart
  • Rum Bar: Featuring Rums from throughout the Caribbean
  • Amuse Bouche
  • Coconut Shucking Station: Serve Local cocktails with a twist… shucked and opened right before your eyes, the coconut itself becomes your cocktail glass and the water and meat inside your delectable mixers. A great add-on to the Rum Bar
  • Sparkler Sendoff: Make the magic last just a moment longer with extra-long sparklers held overhead by your guest as you make your getaway.
  • Personalized Welcome Gifts for your guests
  • Enhanced Linens, Stemware, and Flatware Packages available

We offer fully customizable menus for any event. Let Us Help You Plan Your Dream Wedding

Katie Anderson, Sales and Catering Manager

787 741 6024 |

Laine Gorman, General Manager

787 741 6023 |

Carlos Perez, Executive Chef

787 741 6020 |

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