With Amilinda catering your event you get a wide variety of unique, flavorful dishes. Take a look and if you’re not seeing something you’ve enjoyed with us in the past or have a special request just ask. Also, please note that some dishes are based on seasonal availability.


Cold tomato soup with hard egg, herbs, EVOO

Olive “Butter” Crostini
Crostini of green olive, anchovy and garlic “butter”

Milho Frito
White corn polenta combined with kale and ricotta cheese, sliced into narrow rectangles and sautéed until crispy

Manchego Stuffed Fried Olives
Extra large green olives stuffed with manchego cheese, breaded and fried

Tortilla Espanola
A thick egg omelet with potatoes and yellow onions, cut into bite-sized pieces and served at room temperature

Caramelized Onion Tarts
Individual caramelized onion tartlets served with chevre

Chicken & Serrano Ham Croquettes
Miniature fritters of chicken, Serrano ham, and herbs

Chicken Liver Pate
Silky pate of chicken livers, sherry and cream served on yeast raised pumpkin bread

Pincho de Puerco
Tender chunks of pork, marinated in olive oil, cumin, paprika and garlic, served with a chimichurri sauce

Beef Espetada
Beef cubes seasoned with garlic, bay leaves and Portuguese sea salt, skewered and grilled

Swiss Chard Tartlets
Individual swiss chard and manchego tartlets, Served with hazelnut and a dried apricot relish

Risotto Cakes
Risotto cakes with linguica, served with a fresh green sauce

Thinly sliced octopus with preserved lemon, crème fraîche

Grilled Prawn Skewers
White Gulf prawns marinated in piri-piri sauce, grilled and
served with fresh lemon

Bolinhos de Bacalhau
Miniature fritters of salt cod, parsley and potato,
served with a parsley dipping sauce

Tuna Empanaditas
Small fried turnovers filled with a mixture of tuna, tomatoes, roasted red bell peppers, parsley and minced hard-boiled eggs

Seared Baby Lamb Loin Chops
Seared baby lamb chops, served with almond, bell pepper sauce

Traditional Venezuelan corn meal cakes with Anabasque cheese, deep fried

Tostones with Duck Confit
Twice fried plantains filled with shredded duck confit

Boquerones Toast
Spanish anchovies with roasted red pepper on toast

Jamon Toast
Toast with a black olive tapenade topped with Serrano ham


Serrano Ham and Manchego Cheese
Sweet Butter and Tomato Jam on a Baguette

Spicy Grilled Piri-Piri Chicken
Baby Arugula and Lemon Alioli on Brioche Buns

Roasted Red Peppers, Fennel, Baby Spinach
Goat Cheese on Brioche Buns

Grilled Achiote Skirt Steak
Baby Spinach, Baby Boy Blue Cheese on a Baguette


Roasted Vegetable Salad

Portuguese Potato Salad

Caldo Verde Soup
Potato, Linguiça, and Kale Puréed

Pasteis de Nata
Portuguese custard tarts



Piri Piri Chicken
Chicken with a spicy flair

Beef Espetada
Skirt steak marinated in madeira w/salsa verde

Braised pork shoulder in a piquillo confit

Braised Beef Short Ribs
Marinated in a madeira reduction

Double Cut Pork Chop
Manila clams – Spanish chorizo broth

Lemon and Za’ atar Roasted Chicken

Vegan Merguez Sausage
Sausage flavored in the style of Merguez

Piquillo Pepper Corn Cake


Roasted Beets
Shaved Fennel – Shaved Radish – Orange Vinaigrette

Roasted Sweet Corn
Chevre – Baby Arugula – Lime Vinaigrette

Smashed Sweet Potatoes
Cinnamon – Green Onion

Roasted German Butterballs
Crème Fraiche – Tarragon

Black Beluga Lentils
Ham Hock – Aged Sherry Vinegar

Roasted Butternut Squash Soup
Toasted Pistachios – Spanish Olive Oil