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Groups and Corporate events

The menus below are suggestions that have worked well over the years. However, we are very flexible in adjusting our menus to your needs and liking.



  • First Course (choose one)

    Organic Spinach Salad baked prosciutto, toasted cashew, goat cheese / Tamarind Vinaigrette.
    Or
    South Pacific Fish Broth with a touch of Guajillo pepper, Spanish Oreganos and Olive oil.

    Dessert

    Black chocolate truffle

    Main Course (choose one)

    Arrachera Black bean & Acuyo leaf sauce with a Cactus, Prosciutto, sundried Tomato & fresh cheese salad.
    Or
    Fetuccini Peacock's Sundried Tomatoes, mushrooms and Feta cheese with fresh basil Cilantro pesto, topped with cajun style Chicken breast strips.
    Or
    Catch of the Day wrap in Banana leaf with homemade Sriracha sauce with red Quinoa and vegetables.
  • First Course (choose one)

    Lobster Chowder Long time menu favorite, made with regional lobster with a wood oven baked garlic grissini.
    Or
    Herb Thai Salad Orange Supreme, Jícama, grilled Pineapple, mix of Basil, Cilantro Mint & lettuce / Ginger & Rice vinegar dressing topped with black Sesame seeds.

    Dessert

    Appel Strudell with Vanilla ice-cream.

    Main Course (choose one)

    Catch of the Day Roasted Garlic suace, Potato & sundried Tomato puree & Lima Bean Salad.
    Or
    Mezquite Grilled Shrimp Marinated in Axiote and Orange sauce adob, with a Coconut and Potato puree / grilled baby Romanian and tamarind dressing.
    Or
    Organic Suckling Pig oven roasted over night with a hint of tarragon and thyme / potatoes sauteéd with mushrooms and sundried Tomatoes.
  • First Course

    v
    Rice paper Suckling Pig Samosas over sweet potato rosemary puree & a Tarragon and peanut curry.

    Second Course (choose one)

    v
    South Pacific Fish Broth with a touch of Guajillo pepper, Spanish Oreganos and Olive oil.
    Or
    Herb Tahi Salad Orange supreme, Jícama, grilled Pineapple, mix of Basil, Cilantro, Mint & Lettuce / Ginger & Rice vinegar dressing topped with black Sesame seeds.

    Main Course (choose one)

    v
    Fetuccini Peacock's Sundried Tomatoes, mushrooms and Feta cheese with fresh basil Cilantro pesto, topped with cajun style Chicken breast strips.
    Or
    Catch of teh Day Butter-Garlic-Cappers-Ginger and Chieves sauce with saffron & sundried Tomatoe Basmati Rice and grilled Vegetables.
    Or
    Lamb spiced with homemade Thai red Curry with Porccini israelian Cous-cous & Parmesan cheese.

    Dessert

    Swan Profiterole with Vanilla ice-cream
  • First course

    v
    Yellowfin Tuna Tataki served with Avocado slices, Ginger and Serrano pepper dressing.

    Second course (choose one)

    v
    Lobster Chowder Long time menu favorite, made with regional lobster with a wood oven baked garlic grissini.
    Or
    Herb Thai Salad Orange Supreme, Jícama, grilled Pineapple, mix of Basil, Cilantro Mint & lettuce / Ginger & Rice vinegar dressing topped with black Sesame seeds.

    Main Course (choose one)

    v
    Organic Suckling Pig oven roasted over night with a hint of tarragon and thyme / potatoes sauteéd with mushrooms and sundried Tomatoes.
    Or
    Catch of the Day wrap in Banana leaf with homemade Sriracha sauce with red Quinoa and vegetables.
    Or
    Mezquite Grilled Shrimp Marinated in Axiote and Orange sauce adob, with a Coconut and Potato puree / grilled baby Romanian and tamarind dressing.

    Dessert

    Black chocolate truffle with Vanilla ice-cream.
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