Carefully Curated Chef Juan Cuadra
Elevated Key West Island Cuisine by Chef Juan Cuadra
Reception Bites
Hand-crafted hors d’oeuvres for cocktail hour
FROM THE SEA | $5 each (10-piece minimum per request)
- Florida Lobster Saffron Salad | Served on crispy tostones.
- Fresh Yellowfin Tuna | With wasabi, ginger, and crispy wonton.
- Gulf Oyster Shooter | Leche de Tigre.
- Key West Conch Fritters | Served with Key Lime mustard.
- Pan-Fried Florida Blue Crab | With smoked cilantro remoulade.
- Key West Pink Shrimp Bite | Key Lime mayo.
- Local Mahi Ceviche Bite | Leche de Tigre sauce.
- Drunken Mussel | Papa’s Pilar Rum.
- Bahamian Conch Salad | Pineapple and peppers.
- Lobster empanadas | brandy sauce
- Achiote Swordfish | Chayote and mango.
- Pickled Squid | Onion and cilantro.
- Barbacoa Octopus | Smoked.
- Salmon | Cured with dill sauce.
FROM THE LAND | $4 each (10-piece minimum per request)
- Churrasco Steak Bites | Brazilian chimichurri.
- Cuban Pulled Pork Crostini | With traditional Mojo sauce.
- Chorizo & Sweet Plantain | Spicy Mojo sauce.
- Cuban Sushi | Pork, rice and beans, and plantain.
- Cuban Mojo Chicken | Cilantro sauce.
- Oxtail | Achiote sauce.
- Serrano Ham | Ginger oil.
- Tamarind Pork Belly | Big Pine honey.
- Peruvian Chicken | Aji Amarillo.
- Ropa Vieja Tostones | Traditional shredded beef.
- Vigoron Bites | Yucca, pork chicharron, and cabbage slaw.
- Beef Empanadas | Chimichurri aioli.
- Chicken Empanadas | Jalapeño aioli.
- Duck Confit | Mango chutney.
- Lamb Leg Bites | Ginger dill sauce.
- Lamb Rack | Mint jalapeño candy.
FROM THE VEGGIE WORLD | $3 each (10-piece minimum required)
- Fried Cheese and Sweet Plantains
- Tomato Mozzarella
- Mushroom Confit
- Cucumber Tofu
- Zucchini Hummus
- Vegetable Empanadas
- Beet Tuna
- Beet and Feta
- Rice and Cheese Sphere
- Tempeh Blue Cheese
- Wild Mushroom Phyllo
- Smoked Truffle Mac and Cheese
“EL MAR” SEAFOOD STATIONS
Available at your casa (home) or boat. $10 delivery fee applies.
- “Around Lima, Peru” Ceviche Bar Station | $65 PP (5-person minimum) Three types of ceviche: Key West pink shrimp, Marathon local catch, and Bahamian conch. Requires Chef Attendant (1hr: $150).
- “Marathon key Fresh Caught” Overnight Fish Taco Station | $65 PP (10-guest minimum) Whole catch wrapped in banana leaves, flaked for incredible tacos. Served with warm street tortillas, assorted toppings, and sauces. Requires Chef Attendant (1hr: $150).
- “Gulf Waters Seafood Crawlers” Florida Spiny Langosta (Lobster) Boil Station | $95 PP (10-person minimum) Key West jumbo pink shrimp, chorizo, fresh Homestead sweet corn, and red potatoes. Served with assorted dipping sauces and Key Lime butter. Requires Chef Attendant (1hr: $150).
- “The Spaniards Have Arrived” Florida Seafood Paella Station | $145 PP (10-person minimum) Lobster, crab legs, Key West pink shrimp, clams, mussels, calamari, chorizo, rice, and chicken thighs. Served with house salad and buttered bread. Requires Chef Attendant (1hr: $150).
- “In Honor of Our Big Sister” New Orleans Cajun Crawfish Boil | $65 PP (10-person minimum) Andouille sausage, corn, potatoes, Cajun seasoning, peppercorn bread, and seafood butter.
“THE SEA” ELEVATED DISPLAYS
Intimate gatherings. Add Crab Legs: $18 PP | Lobster Tail: $16 PP | Jumbo Key West Pink Shrimp: $14 PP. Pick 2 or more stations and receive 25% off.
- “7 Mile Bridge” Seafood Display | $99 PP (5-person minimum) Chilled display of Key West pink shrimp, mussels, raw oyster shooters, conch ceviche, and local fish dip.
- “The Diamonds of the Keys” Stone Crab Display (Seasonal) | MP Served with corn and crab salad, assorted sauces, lemon, and butter.
- “Our Mushy Friends” Gulf Oysters Display | MP (50-count serves 10) Served with assorted sauces, lemon, and butter.
- “Alaska in Town” Crab Leg Display | MP (10 lbs serves 10) Served with assorted sauces, fish dip, lemon, and butter.
- “The Conch Republic” Display | $75 PP (5-guest minimum) Bahamian conch ceviche, fried conch, conch patties, and conch and corn salad.
- “3-Way Deep Sea” Assorted Dips Display | $68 PP (5-person minimum) Florida blue crab corn, local fish dip, and Key West pink shrimp dip. Served with assorted pita, plantain tostones, warm flatbread, and soft warm focaccia. (No crackers! 🙂)
- “The Sunset Pinks of Our Keys” Display | $68 PP (5-guest minimum) Our own harvest of Key West pink shrimp cocktail. Served with assorted local sauces, lemons, and quinoa salad.
- Atlantic Ocean Slider Display | $97 PP (5-person minimum) Local catch, Key West pink shrimp, and blue crab with assorted aioli.
- “Last Night’s Catch” Local Yellowfin Tuna Sashimi Station | $79 PP (5-person minimum) Wakame seaweed, wasabi, crispy wontons, yum-yum sauce, ponzu, and tobiko.
- “Did You Say Make Canada in the Islands?” Cuban Style Salmon Display | $75 PP (10-guest minimum) Cured salmon with Mojo glaze and salmon smoked with Cuban coffee. Served with cilantro lime yogurt, plantains, malanga chips, pickled onions, and Key Lime crema.
ACTION STATIONS & DISPLAYS
Pick 2 or more stations for a 20% price drop. Add sides for $18 each (serves 5).
- “The Prime King of Beef” PILON Coffee-Rubbed Roasted Prime Rib | $120 PP (10-guest minimum) Served with Cuban bread, organic horseradish, Amish butter, and Brazilian chimichurri. Requires Chef Attendant (1hr: $150).
- “Havana MOJO Pork” Carving Station | $75 PP (10-guest minimum) Slow-roasted coffee-rubbed pork shoulder. Served with Cuban rolls, Amish Mojo butter, and Big Pine honey sweet plantains. Requires Chef Attendant (1hr: $150).
- “Florida Everglades” Wild Turkey Carving Station | $70 PP (10-guest minimum) Big Pine Key honey-glazed turkey served with corn muffins and apple-cranberry butter. Requires Chef Attendant (1hr: $150).
- Brazil Carnival Time in Key West: Picanha Sirloin & Churrasco Carving Station | $119 PP (5-guest minimum) Served with cornbread, Big Pine honey butter, and Brazilian chimichurri. Chef Attendant (1hr: $150).
- “Nicaragua Caballo Bayo de Leon” Station | $98 PP (10-guest minimum) Shredded beef, chicken, chicharron, and chorizo. Served with gallo pinto (rice and beans), fried cheese, refried beans, green plantains, sweet plantains, crema, guacamole, pico de gallo, and corn-style burrito tortillas. Chef Attendant (1hr: $150).
- “Chamo Venezuela” Arepa Station | $65 PP (10-guest minimum) Pork, beef, and cheese. An arepa is a traditional Venezuelan and Colombian corn cake made from pre-cooked cornmeal (masa de maíz), cooked until golden and crispy. Chef Attendant (1hr: $150).
- Salvadorian Pupusa Station | $65 PP (10-guest minimum) Thick griddle cakes stuffed with cheese, beans, or chicharron. Served with curtido and special sauce. Attendant (1hr: $150).
- “Boricua Mofongo” Station | $70 PP (10-guest minimum) Fried green plantains mashed with garlic and oil in a wooden pilón. Served with chicken and pork in a red Creole sauce. Attendant (1hr: $150).
INSPIRED BY MY TRAVELS
“Let’s take it to the mountains of Steamboat Springs game stations”
- Yampa Valley Bison Ribeye | $125 PP (5-person minimum) Hand-carved and fire-kissed. Seasoned with a house-made Cocoa Rub—a nod to my Colorado days—and finished with a wild huckleberry reduction. Requires Chef Attendant (1hr: $150).
- High-Country Elk Tenderloin | $125 PP (5-person minimum) Lean, iron-rich, and incredibly tender. Honoring the techniques of the masters I’ve worked with while staying true to organic purity. Requires Chef Attendant (1hr: $150).
- «Champagne Powder» Venison Medallions | $115 PP (5-person minimum) Named for Steamboat’s legendary snow. Seared on a cast-iron plancha to lock in juices and served with a smoked chimichurri. Requires Chef Attendant (1hr: $150).
“My Cape Cod Days”
- The New England Clambake Station | $145 PP (10-guest minimum) A tribute to the heritage of the New England shoreline.
- New England Clam Chowder: Rich and creamy with local quahogs and salt pork.
- Butter-Poached Lobster Tail: Succulent meat basted in clarified drawn butter and chives.
- Steamed Mussels: Simmered in white wine, garlic, and parsley broth.
- Traditional Sides: Steamed corn on the cob and herbed red bliss potatoes.
- The «Roll & Fry» Coastal Station | $165 PP (10-guest minimum) The iconic comfort foods found in Cape Cod’s seaside shacks.
- Signature Lobster Rolls: Served two ways: Traditional (chilled with lemon-herb mayo) and Connecticut Style (warm with butter) on toasted brioche.
- Crispy Beer-Battered Cod: Atlantic cod fillets, hand-dipped and golden-fried.
- Sides: Cape Cod kettle chips and traditional creamy coleslaw.
CARNIVOROUS DISPLAYS: “THE MEAT”
Elevated displays for intimate gatherings
- “Nicaragua Masana” Banana-Wrapped Stewed Baho Display | $55 PP (10-guest minimum) Slow-braised brisket, green plantains, and yucca cooked in banana leaves. Served with rice and pickled cabbage slaw.
- “Honoring King of the South” Smoke Dog Battle Rig BBQ Display | $75 PP (10-guest minimum) Baby back ribs, brisket, pulled pork butt, coleslaw, mac and cheese, corn muffins, and honey butter.
“My Tulsa Oklahoma Days”
- The Oklahoma Heartland Station | $75 PP (10-guest minimum)
- The Original Oklahoma Onion Slider: Smashed beef with shaved yellow onions and American cheese on a steamed potato bun. Served with dill pickles and yellow mustard.
- The «Fried Bologna» Slider: Thick-cut seared bologna with melted cheddar and caramelized onions on a buttered roll.
SALTY CAYO HUESO TACO STATIONS
Add cilantro lime rice: $25 | Add Tri-color tortillas & guacamole: $40 | Add extra protein: $14 PP.
- “The Blue Collar” Pork Carnitas Al Pastor | $45 PP (10-guest minimum) Served with corn and flour tortillas, cabbage slaw, Florida avocado, cotija, key lime crema, and chili-yum spicy mayo. Chef Attendant (1hr: $150).
- “Gulf of Mexico” Fresh Caught Whole Grouper Duval Street Taco Station | $65 PP (10-guest minimum) Banana leaf wrapped. Served with all traditional toppings and Mojo-yum spicy mayo. Chef Attendant (1hr: $150).
- “Stock Island Yard” Carne Asada & Chicken Taco Station | $65 PP Yard cattle carne asada and yard bird chicken with assorted hot sauces and toppings. Chef Attendant (1hr: $150).
- “Japanese Style in the Keys” Yellowfin Fresh Tuna Tacos & Bowl | $69 PP (5-person minimum) Served with wakame seaweed, fresh diced mango, chili-yum spicy mayo, and wasabi peas. Chef Attendant (1hr: $150).
- “Havana Island of Cuba” Caiman (Alligator) & Guava Glazed Pork Belly Tacos | $70 PP (5-guest minimum) Cabbage slaw, Florida avocado, cotija, and Mojo-yum spicy mayo. Chef Attendant (1hr: $150).
- “The High Roller Yacht Experience” Deep Sea Lobster, Shrimp, & Fresh Catch | $120 PP (5-person minimum) Served with all elevated toppings and spicy mayo. Chef Attendant (1hr: $150).
- “El Jardin” Botanical Vegan Taco Station | $65 PP (5-guest minimum) Chili Tempeh, compressed lime beet tuna, black bean corn salsa, and vegan cheese. Chef Attendant (1hr: $150).
Consumer Advisory Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Consuming raw or undercooked animal products is a risk per the State of Florida Department of Health.
At Salty Chef Catering, we choose not to include a mandatory gratuity charge. I believe that if we have made your event truly memorable and honored your journey with our food, you should have the freedom to show your appreciation as you see fit.
The only thing I can’t waive is Uncle Sam’s tax—he always gets his! But beyond that, I believe in the connection and the relationship we build at the table.