Special Events

Fantastic food, excellence service, from set up to clean up.

It’s what we do.


Special Events

Fantastic food, excellence service, from set up to clean up.

It’s what we do.


The restaurant hosts a variety of special events. The staff has been involved with many local non-profits and fund-raisers for those organizations. The restaurant hosts unique parties, from tequila and raicilla tastings to tango nights. Be sure to keep up on all the lively festivities by following them on Facebook and Twitter.


Catering & Events

Filling every occasion with great food and service.

Catering & Events

Filling every occasion with great food and service.


No matter what the occasion, Daiquiri Dick’s beachfront location is the perfect setting for your special event be it a romantic sunset dinner for 2, a birthday party or anniversary celebration, a welcome cocktail party or rehearsal dinner.  A wedding on the beach, a Christmas Posada or an incentive dinner for your company are a few more possibilities.  We can accommodate up to 175 guests on site. Full service catering off-site is also available. 

request an estimate for your next event

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Some catering themes


A Ceviche table

A Mexican table with:
Mini tacos • Mini tamales • Quesadillas with mangos and jalapeños • Guacamole • Roasted corn • Black mean salsas

A Moroccan table with:
Grilled lamb sausage with cilantro yogurt sauce • Bastilla bites • Beef or chicken brochettes

An Asian table with:
Siu Mai (pork and shrimp dumplings) • Spicy calamari salad in shot glasses • Chicken or pork satay.



Asparagus-Brie tartines with prosciutto on grilled baguette

Pintxo Style Shrimp and Marinated Fish with Chipotle Aioli over Grilled baguette

Garlic Mushrooms with Extra Virgin Olive Oil and Home Made Chorizo

Spanish Omelette with Potatoes, Onions, and Parsely served with Salad and a Lime Aioli

Grilled Asparagus wrapped in Prosciutto with Catalan Style Romesco

Mixed Pintxos with Shrimp and Marinated Fish Fillet, served with Chipotle Aioli

Grilled Bread topped with Grilled Octopus and a Garlic - Lemon Vinaigrette



Ceviche in Shot glasses with tostada “spoons”

Guacamole with tostada chips

Mini tamales in banana leaves

Roasted tomato salsa with tostadas

Shrimp brochettes Pastor with grilled pineapple

Mini Tacos (or Taco Station) with shrimp, chicken, pork and/or fish

Quesadillas with mangos and jalapeños

Chicken or Duck Garnachas with Avocado Sauce, Cabbage and Red Onion

Churros with chocolate sauce and Mexican wedding cookies for dessert



First course Options

Tortilla soup

Cream of Avocado with panela cheese

Grilled skewered shrimp al Pasto

Duck Garnachas with Avocado Sauce

Mixed green salad with toasted pumpkin seeds

Rancho cheese and a garlic vinaigrette.

Main Course Options

Mexican green pozole with duck

Pork Loin in traditional mole sauce with pureed plantains

Mahi Mahi fillet al Pastor with a grilled

Chicken Breast in Oaxacan green mole sauce

Dessert Course

Key Lime Pie

Tres Leches Cake

Coconut Flan



First course Options:

Shumai - Pork and Shrimp Dumplings

Chicken Lettuce Wrap with peanuts and Chicken Salad

Wonton Soup with Shrimp

Thai spicy-Garlicky Steamed Mussels

Main Course Options

Seared Fresh Yellow Fin tuna with Miso-Gochujang Glaze over Steamed Rice and Kimchi

Orange-Ginger Glazed Flank Steak with steamed Jasmine Rice

Steamed Amberjack Fillet with Scallions, Ginger and Panchetta over Rice

 “Drunken Pasta” with Shrimp and Salsa “Negra” with Onions, Sweet Bell Peppers and Thai Basil


Lychee Sorbet

Ginger Date Wontons with Vanilla Ice Cream

Fried Bananas in a Crispy Batter with Vanilla Ice Cream



First course Options

Siu Mai with Pork and Shrimp, Gingered soy sauce

Thai spicy Calamari Salad with Shallots, Queen Basil and Mint 

Coconut Soup with Lemongrass and Shrimp  

Thai spicy-Garlicky Steamed Mussels

Main Course Options

White Fish Fillet with Bacon, Oyster Sauce and Ginger, served over Steamed Rice 

Thai Style Barbecued Chicken with Jasmine Rice

Pad Thai Noodles with Shrimp with dried shrimp, peanuts, tamarind sauce and eggs

Dessert Options

Coconut Flan

Fresh fruit sorbet



First Course Options

Peruvian Style Ceviche with Mahi Mahi, Sweet Potato, Corn and  Habanero Chile

Scallop Tiradito Peruvian Style with Corn, Cilantro and Celery

Peruvian Shrimp Soup with Rice and Potatoes

Poblano Chile stuff with Quinoa, Beans and Cheddar Cheese

Main Course Options

 Peruvian style Chicken Adobado with a Jalapeño Sauce and Grilled Vegetables

 Steamed Amberjack Fillet served with a Tomato, Corn and Green Onion Sauce and Fried Sweet Potatoes

 Flank Steak with Tomatoes and Onions, served with Mashed Potatoes

(orMarinated Beef Tenderloin Brochette with Peanut Sauce, served with Steamed Potatoes)


Passion Fruit Flan



First course Options

 French Onion Soup with Veal Stock, French Baguette Crouton and Gruyere

 Chicken Terrine with “Cornichon”

 Individual Cherry Tomato Tarte Tatin, served warm  

Main Course Options

Coq Au Vin - Braised Chicken with Red Wine and Vegetables 

Steak au Poivre with Pomme Frittes  

Grilled Mahi Mahi au Gratin with Aioli served over Pernod Scented Pan Braised Spinach


Chocolate Mousse



First Course Options

Grilled Eggplant Involitini,  Green Minestrone Soup, Grilled Panzanela Salad with

arugula, cherry tomatoes and grilled onions, Fired Calamari with aioli

Main Course Options

Pan Roasted Mediterranean Chicken with basil pistou sauce served over pan finished parmesan,

Anchovy Spaghetti with garlic and shrimp, bread crumbs and parmesan cheese,

Grilled White Fish with Tapenade, served over grilled ratatouille, 

Pork Shank Osso Buco with gremolata,

Dessert Options


Pear Tarte Tatin with Red-Wine Carame