Group Menu

Our award winning restaurant 311 Trois Cent Onze offers different alternatives for all your corporate or private activities, from as little as 10 guests for up to 50 guests.

Sample Group MenusDownload Sample Group Menus (PDF)

Our prices and methods of payments are flexible but will largely depends upon the type of activity and the amount of guests. Below are presented just a few examples of offered menus. Beverages package options are also available. Thank You for the interest you are showing in our establishment. Please feel free to contact us with any questions. For our complete menu options and free quote on any type of activity please call Sylma Perez at 787.725.7959 or use our e-mail contact form.

Please note, that any of our Group Menus are available only with prior arrangements.

The Canapés Menu

If desired, you can choose a selection of five different Canapés for a cost $20.00 per person per hour,
or $12.50 per person for half an hour prior to your groups dinner. Here are the choices:

Canapés:

» GLAZED WATERMELON ,PARMESAN AND WATERCRESS SKEWERS* «
···
» GRILLED ASPARAGUS WRAPPED IN PROSCIUTTO WITH TRUFFLE

OIL «
···
» SMOKED SALMON BROCHETTE «
···
» MOUSSE OF DUCK FOIE GRAS OVER TOASTS «
···
» SALMON TARTAR «
···
» SOUP SHOTS «
···
» MIXED BEANS SALAD WITH PISTACHIO AND A LEMON BASIL DRESSSING* «
···
» FRIED GOAT CHEESE WITH GREEN APPLE AND MUSTARD* «
···
» CHEESE FEUILLETE* «
···
» BEEF MEDALLION WITH HORSERADISH MOUSSE «
···
» FISH CAKES «
···
» MINI PROVENCALE TARTS* «
···
» TROPICAL CEVICHE «
···
» -ERRINE OVER TOASTS «
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» GRILLED SHRIMPS WITH SUNDRIED TOMATO MAYONAISSE «
···
» LOBSTER AND MANGO KEBABS «

$45.00 menu

11.5% TAX AND 18% SERVICE NOT INCLUDED

···

APPETIZER OPTIONS

» SOUP OF THE DAY «
or
» BEEF CARPACCIO «
with a touch of smoked bacon oil, crispy capers, slices of aged Parmesan cheese and a horseradish vinaigrette
or
» ESCARGOT «
in a parsley garlic butter sauce

···

MAIN COURSE OPTIONS

» SALMON STEAK «
with sugar snap sauce and a horseradish mousse, served with mashed potatoes, sautéed spinach and asparagus
or
» COQ AU VIN «
Chicken stewed with baby onions, carrots and mushrooms in a red wine sauce served with mashed potatoes
or
» PASTA FORESTIERE «
with wild mushrooms , aged Parmesan cheese and roasted Walnuts

···

DESSERT

» MANGO GRATINn «
with a Cointreau Sabayon
or
» THIN CRUST WARM APPLE TART «
with an Almond paste and Vanilla Ice Cream

···

$55.00 menu

11.5% TAX AND 18% SERVICE NOT INCLUDED

···

APPETIZER OPTIONS

» TUNA TARTAR «
with ginger , soy and lemon syrop sauce, fresh cucumbers, avocado puree and herbs croutons
or
» SCALLOPS «
sautéed with prosciutto over a sweet pea and parsley puree withroasted almonds and truffle oil
or
» FRENCH ONION SOUP «
gratinated with Gruyere Cheese

···

MAIN COURSE OPTIONS

» COD FILET «
over a Shiitake Mushrooms Ragout, green bean foam and a side of fresh herb rice
or
» SHRIMP AND RED PEPPER RISOTTO «
with Aged Parmesan Cheese
or
» ROASTED KUROBUTA PORK BELLY «
crusted with spicy yuca chips over asparagus risotto and a raspberry and wine reduction

···

DESSERT

» DARK CHOCOLATE MOUSSE «
perfumed with Rum Barrilito ***
or
» CREME BRULEE OF THE DAY «

···

$65.00 menu

11.5% TAX AND 18% SERVICE NOT INCLUDED

···

APPETIZER OPTIONS

» SEARED DUCK FOIE GRAS «
over a black eyed peas and pistachio salad with caramelized butternut squash, crispy prosciutto, yuca chips,watercress and a cassis and balsamic reduction
or
» GLAZED WATERMELON SALAD «
with baby spinach, fresh mango, caribbean lobster, goat cheese and a spiced pineapple vinaigrettel
or
» HONEY SPICED OCTOPUS «
sautéed over a white bean puree, black olives, cherry tomatoes, baby onions, black pepper, crumble pistachio and a thyme chip

···

MAIN COURSE OPTIONS

» HALIBUT PROVENCAL «
with black olives, cherry tomatoes, fennel, red pepper, shallots, garlic, anchovies and fresh herb butter
or
» BOUILLABAISSE «
Seafood Stew with anise flavored broth
or
» GRILLED BEEF FILET TENDERLOIN «
over caramelized onions with a Fourme D’Ambert butter port glaze and a side of sautéed potatoes with shallots, bacon and scallions

···

DESSERT
» CREPE SUZETTE «
with a Grand Marnier and Orange butter Sauce
or
» DARK CHOCOLATE MOUSSE «
perfumed with Rum Barrilito ***
or
» THIN CRUST WARM APPLE TART «
with an Almond paste and Vanilla Ice Cream

···