Banquet Menu

BreakFast b o x e d l a u d e r d a l e b r e a k f a s t breakfast san d w ich : scrambled eg g … h am an d ch eese… croissan t w h ole fruit… individual yogurt… freshly squeezed orange juice brew ed coffee… decaffeinated coffee… assorted herbal teas… bottled mineral w ater [half liter] o c e a n b r e e z e c o n t i n e n t a l b r e a k f a s t fresh ly sq u eez ed oran g e, pin eapple an d man g o ju ice sliced market fru its an d berries croissan ts an d d an ish serv ed w ith preserv es an d sw eet bu tter assorted flav ored bag els w ith cream ch eese… plain … ch iv e… smoked salmon … brew ed coffee… d ecaffein ated coffee… assorted h erbal teas… bottled min eral w ater [h alf liter]

r i v e r w a l k b r e a k f a s t b u f f e t fresh ly sq u eez ed oran g e, pin eapple an d man g o ju ice sliced market fru its an d berries fru it in fu sed mu ffin s, d an ish an d assorted bag els preserv es, sw eet bu tter an d cream ch eese scrambled eg g s w ith fin e h erbs morn in g potatoes applew ood smoked bacon an d sau sag e brew ed coffee… d ecaffein ated coffee… assorted h erbal teas… bottled min eral w ater [h alf liter]

t h e s p a b r e a k f a s t b u f f e t fresh ly sq u eez ed oran g e, pin eapple an d man g o ju ice w h eat g rass sh ots en erg y an d g ran ola bars sliced market fru its an d berries bran mu ffin s w ith org an ic marmalad es an d low salt marg arin e fat-free flavored yog u rts an d maple syru p baked g ran ola w ith d ried fru its an d n u ts soy milk eg g beater scramble w ith tomatoes, asparag u s, fresh h erbs an d farmer‘s ch eese w h ole w h eat toast bottled mineral water [half liter] g r a n d b r e a k f a s t b u f f e t fresh ly sq u eez ed oran g e, pin eapple an d man g o ju ice sliced market fru its an d berries h on ey brioch e fren ch toast w ith can ad ian maple syru p scrambled eg g s w ith fin e h erbs morn in g potatoes c h oic e of: applew ood smoked bacon or sau sag e assortmen t of ov en fresh breakfast pastries fru it preserv es, marmalad es an d bu tter brew ed coffee… d ecaffein ated coffee… assorted h erbal teas… bottled min eral w ater [h alf liter]

serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5 b r e a k f a s t b u f f e t a n d b r e a k f a s t a l a c a r t e

e u r o p e a n b r e a k f a s t b u f f e t fresh ly sq u eez ed oran g e, pin eapple an d man g o ju ice sliced market fru its an d berries red g ala apples filled w ith d ried n u ts an d fru it mu esli a variety of fru it yog u rts sliced cou n try bread s, mu ffin s an d bakeries fru it preserv es, marmalad es an d bu tter eu ropean ch eese assortmen t w ith smoked tu rkey an d black forest h am brew ed coffee… d ecaffein ated coffee...assorted h erbal teas… bottled min eral w ater [h alf liter]

individual plated frittatas… vegetable… ham and cheese… herbs…

o m e l e t s t a t i o n y ou r ch oice of omelet prepared to ord er by a ch ef boun tiful array of toppin g s: h am, on ion s, peppers, ch ed d ar ch eese, tomato, mu sh room & spin ach upon request an omelet station can be added to all breakfast or buffet options,

One chef required per thirty-five (35) Persons

“ b r o w a r d” p l a t e d b r e a k f a s t fresh ly sq u eez ed oran g e ju ice h on ey brioch e fren ch toast w ith maple sy ru p, spiced ston e fru it compote applew ood smoked bacon or sau sag e brew ed coffee… d ecaffein ated coffee… assorted h erbal teas… bottled min eral w ater [h alf liter]

d a y b r e a k p l a t e d b r e a k f a s t fresh ly sq u eez ed oran g e ju ice sliced market fru its an d berries eg g an d ch eese croissan t w ith applew ood smoked bacon morn in g potatoes brew ed coffee… d ecaffein ated coffee… assorted h erbal teas… bottled min eral w ater [h alf liter]

s u n s h i n e p l a t e d b r e a k f a s t fresh ly sq u eez ed oran g e ju ice select toast w ith sw eet bu tter fresh mu sh room, prosciu tto an d h erb omelet or y ou r ch oice of tw o fillin g s: mu sh room, peppers, h am, on ion , ch eese, bacon or asparag u s morn in g potatoes an d g rilled asparag u s brew ed coffee… d ecaffein ated coffee… assorted h erbal teas… bottled min eral w ater [h alf liter]

s h o r e b r e a k p l a t e d b r e a k f a s t fresh ly sq u eez ed oran g e ju ice ch u rrasco h ash … ch opped steak… ch oriz o… poach ed eg g s… ch imich u rri flakey croissan t… assorted preserv es… sw eet bu tter brew ed coffee… d ecaffein ated coffee… assorted h erbal teas… bottled min eral w ater [h alf liter] serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5 s e t b r e a k s m e n u

s p a b r e a k med iterran ean h u mmu s an d baked pita ch ips assorted g ran ola, en erg y an d pow er bars assorted w h ole fresh fru its bran mu ffin s w ith assorted marmalad es fresh veg etable ju ice an d w h eat g rass sh ots assorted herbal teas… bottled mineral water [half liter]

option to in clu d e a 1 5 min u te y og a med itation session

option to include a 15 minute massage œ shoulders and back treatment

m e l t i n g a f t e r n o o n b r e a k assorted ben & jerry ‘s ice cream an d froz en fru it bars sorbet served in frozen fru it (lemon , org an e, cocon u t) assorted soft d rin ks brew ed coffee… d ecaffein ated coffee… assorted h erbal teas… bottled min eral w ater [h alf liter]

u d d e r d e l i g h t s h o-h o‘s, tw in kies an d d in g d on g s moon pies ice cold w h ole an d skim milk assorted can d y bars w h ite ch ed d ar popcorn root beer, orange, and key lime sodas

w a c k y s u g a r h i g h pix i sticks w ily w on ka bars an d w h oppers pop rocks an d rin g pops ch ick-o-stix retro bottled soft drinks

t a s t y f r e e z e ch ocolate an d v an illa ben & jerry ‘s flav ors sauc es: h ot fu d g e… bu tterscotch … fresh berry compote toppin g s: ch u n ks of toffee… cru mbled oreo cookies… cru sh ed n u ts… marasch in o ch erries… w h ipped cream

brew ed coffee… d ecaffein ated coffee… assorted h erbal teas… bottled min eral w ater [h alf liter]

serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5

s e t b r e a k s m e n u

e y e o p e n e r brew ed coffee… decaffeinated coffee… assorted herbal teas… bottled mineral w ater [half liter]

b e v e r a g e b r e a k assorted soft d rin ks… fresh ly sq u eez ed ju ices… min iatu re fru it smooth ies brew ed coffee… d ecaffein ated coffee… assorted h erbal teas… bottled min eral w ater [h alf liter]

s t r a t e g y b r e a k h ou se baked breakfast pastries… coffee cake… assorted fru it preserv es… sw eet bu tter brew ed coffee… d ecaffein ated coffee… assorted h erbal teas… bottled min eral w ater [h alf liter]

l a s o l a s b a g e l b r e a k assorted bag els an d flav ored cream ch eese (plain , ch iv e, berries, on ion -g arlic, smoked salmon , oliv e… ) sliced season al fresh fru it an d berries w ith toppin g s (h on ey , ch opped d ried fru its, su n flow er seed s, pu mpkin seed s… ) brew ed coffee… decaffeinated coffee… assorted herbal teas… bottled mineral w ater [half liter]

m o r n i n g b r e a k fresh ly sq u eez ed ju ices: oran g e, g rapefru it, lemon , pin eapple, carrot or man g o fru it in fu sed mu ffin s, croissan ts an d coffee cakes su n sh in e y og u rt parfait espresso to ord er (espresso mach in e an d min i italian biscottii… ) brew ed coffee… decaffeinated coffee… assorted herbal teas… bottled mineral w ater [half liter]

c a u s e w a y b r e a k min iatu re fresh fru it smooth ies pretz el rod s w ith assorted d ippin g mu stard s assorted h ou se baked cookies retro bottled soft drinks a f t e r n o o n b r e a k

assorted h ou se baked cookies… brow n ies… baked fru it bars assorted soft d rin ks brew ed coffee… d ecaffein ated coffee… assorted h erbal teas… bottled min eral w ater [h alf liter]

c i t r u s b r e a k min iatu re citru s in spired d esserts: lemon merin g u e tartlets… oran g e z est crè me bru lee… key lime parfait g rapefru it ch eesecake w ith min t salsa mojitos: caribbean ru m… mu d d led min t / su g ar / fresh lime… splash of sod a w ater… su g ar can e skew er lemon ad e sh ooters: fresh ly sq u eezed lemon ad e served in sh ot g lasses w ith a raspberry su g ar rim brew ed coffee… d ecaffein ated coffee… assorted h erbal teas… bottled min eral w ater [h alf liter]

serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 175

s e t b r e a k s m e n u

m a r b l e s l a b v an illa an d ch ocolate ice cream assorted con d imen ts œ n u ts, fresh fru its, sy ru ps, ch ocolates froz en marble slab bottled min eral w ater [h alf liter]

chef attendant c r e p e s t a t i o n crepes prepared to ord er w h ip cream & assorted toppin g s: crepe su z ette n u tella d u lce d e L ech e ban an a foster toasted almon d s brew ed coffee… d ecaffein ated coffee… assorted h erbal teas… bottled min eral w ater [h alf liter]

chef attendant

s u n d a e make y ou r ow n su n d ae station assorted can d y , toppin g s, con d imen ts toppin g s: ch u n ks of toffee… cru mbled oreo cookies… cru sh ed n u ts… marasch in o ch erries brew ed coffee… d ecaffein ated coffee… assorted h erbal teas… bottled min eral w ater [h alf liter]

s c e n e p r e v i e w flav ored popcorn min i h ot d og station œ on ion s, ch eese, peppers, con d imen ts

flat screen T V œ sh ow casin g assorted v id eo clips in th e backg rou n d

serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5

a la c a r t e b r e a k m e n u

b e v e r a g e s

assorted sod as

bottled min eral w ater

bottled min eral w ater

regular and decaffeinated coffee

freshly squeezed juices: orange… grapefruit… lemon… pineapple… carrot… mango

vitamin water…red bull…izze

freshly brewed iced tea

individually bottled iced teas (passion fruite, berries, green tea, etc)

herbal selection of hot teas

espresso station (n espresso M ach in e)

s m a l l b i t e s

h ouse baked assorted scones

assorted bag els w ith reg u lar an d flav ored cream ch eese

assorted h omemad e min i italian bisq u ottis (almon d , v an illa, ch ocolate..)

yogurt with house made granola

season al sliced fresh fru its an d berries

assorted danish and muffins

yogurt

whole fresh fruit

assorted granola, energy and power bars

assorted fresh ly baked cookies: ch ocolate ch u n k… pean u t bu tter… w h ite ch ocolate-macad amia n u t

assorted freshly baked fudge brownies… blondies… lemon bars

a la c a r t e b r e a k m e n u

s m a l l b i t e s ( c o n t . )

tortilla ch ips w ith salsa, g u acamole, sou r cream, tomatillo salsa

pita ch ips w ith med iterran ean d ips… spread s… marin ated oliv es, h u mmu s, tah in i, babag an u sh

w h ite ch ed d ar or caramel popcorn

handmade chocolate truffles w ith flavors from the legendary spice route

fan cy mix ed n u ts

pretz els, potato or tortilla ch ips

fried plan tain s an d taro ch ips w ith caribbean salsa

serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5

c o c k t a i l b r e a k s

m a r g a r i t a b a r h ou semad e tortilla ch ips, salsa an d g u acamole flav ored marg arita bar assorted soft d rin ks bottled min eral w ater

m o j i t o b a r ch ef's cev ich e selection of th ree serv ed w ith fresh min t sprig s an d su g ar can e sticks on th e rocks bottled min eral w ater

a b s o l u t b a r sw eed ish meat balls, min i sh rimp san d w ich es, smoked salmon toasts complete absolu te bar in clu d in g reg u lar, citru s, man d arin , ru by red , van illa, peach … assorted juices and mixers

bottled mineral water

m a r t i n i b a r fresh tomato an d g arlic bru sch etta trio of oliv es, g oat ch eese crostin i assorted v od ka‘s an d g in ‘s assorted soft d rin ks

bottled mineral water

w i n e b a r imported an d d omestic ch eeses w ith d ried fru its an d d emi bag u ettes th ree selection s of h ou se w in es assorted soft d rin ks

bottled mineral water

b u b b l y b a r bowl of fresh berries a selection of fin e Fren ch ch ampag n e in clu d in g bu t n ot limited to moet & ch an d on , veu ve clicq u ot, kru g sparklin g w in e may be su bstitu ted for red u ced pricin g mimosa kir royal bellini

moet an d ch an d on splits [reg u lar, rose, w itestar an d n ectar] w ith flu tes attach ed serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5 c o c k t a i l s

c o n s u m p t i o n b a r bars are in ven toried at th e con clu sion of you r even t ch arg es w ill be based on actu al amou n t con su med ch arg es for bottled w in e w ill be based on open ed bottles

soft d rin ks

bottled min eral w ater

d omestic beer

imported beer

house…red / white / rose

house…sparkling wine

house…champagne

premium liquor

deluxe liquor

froz en cocktails

o p e n b a r b y t h e h o u r ch arg es w ill be calcu lated based on a g u aran teed amou n t of people premiu m bar pricin g

one hour two hours three hours four hours five hours

c a s h b a r ev en t atten d ees may pu rch ase tickets from a cash ier… or th ey can be d istribu ted by th e coord in ator tickets may be red eemed at bars for correspon d in g d rin ks cash bar pricin g is in clu siv e of tax an d serv ice ch arg e cashier fee, 1 per 150 guest

con su mption bar pricin g may be u sed as a referen ce serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5

p l a t e d l u n c h a l a c arte

w e are d elig h ted to presen t to you th e follow in g a la carte selection s to assist you in ch oosin g y ou r men u .

it is ou r ph ilosoph y an d ou r cu ltu re w ith in ou r h otel th at w e w elcome th e opportu n ity to cu stomize you r ex perien ce w h ile y ou stay w ith u s. please feel free to con tact me person ally to assist y ou in plan n in g th e d etails su rrou n d in g y ou r d in in g ex perien ce.

a p p e t i z e r s [per person ]

apple cider lentil ragout w ith braised escarole and garlic crostini

grilled calamari salad, spanish sherry vinaigrette C h ickpeas, toasted g arlic an d parsley

hot and sour rock shrimp sirach a-crab stu ffin g , h ot an d sou r v in aig rette

seared sea scallops with lemon and gray salt lay ered w ith foie g ras, cau liflow er pu ree, an d apple ju s

c e v i c h e s e l e c t i o n s [per person ]

“ c old smoked” sliced beef tenderloin warm ponzu dipping sauce, shiso and daikon

line-caught salmon with mountain caviar marin ated in y u z u , miso an d sake

p a s t a a n d r i s o t t o all men u items in th is categ ory are av ailable in v eg etarian v ersion s [per person ]

penne pasta with oven dried tom atoes, grilled scallions w arm pan cetta v in aig rette

angel hair pasta w ith fire roasted tom atoes, garlic and capers lemon -brow n bu tter

juniper scented risotto w ith roasted garlic and foraged m ushroom s

goat cheese tortellini d ried oran g e an d w ild fen n el pollen

risotto with arugula, nicoise olives and stewed tom atoes asiag o, ch erv il bu tter

serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5

p l a t e d l u n c h a l a c a r t e

s o u p s [per person ]

c h illed turkish soup O rg an ic y og u rt an d fresh majoram

sw eet corn soup w ith brandied lobster cream and truffle essence

chilled gazpacho “verde”, tom atillo, avocado and cucum ber soup red pepper sorbet

indonesian chicken noodle soup lemon g rass, g in g er an d cru sh ed almon d s

carrot and ginger vichyssoise with minted yogurt

scandinavian celery root and yellow pea soup ch iv es, pu lled smoked pork

s a l a d s [per person ]

g rilled asparagus and marinated shitake mushrooms miso v in aig rette, ed amame an d d aikon sprou ts

tossed valley greens with crumbled goat cheese blood oran g e-v an illa v in aig rette

g reen an d red baby rom ain e w ith h erbed crouton s, an ch ovy, g arlic an d pecorin o

salad of w arm g oat c h eese, roasted peppers an d c rush ed oliv es ov er tossed g reen s ch arred tomato v in aig rette

savoy spinach and frisee salad bacon w rapped d ates an d sh erry-almon d vin aig rette

chef’s garden organic tom ato salad w ith farm ers cheese and m icro basil balsamic sy ru p

salad of braised beets, avocado and orange reduction field g reen s w ith g oat‘s milk feta

roasted beet salad w ith arugula, toasted w alnuts and cabrales cheese

h eirloom bean salad w ith g rilled radicch io an d w h ite ch eddar fon due

serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5

p l a t e d l u n c h a l a c a r t e e n t r e e s

m e a t a n d p o u l t r y [per person ]

malaysian clay pot chicken with jasmine rice g in g er, g arlic, pork sau sag e an d C h in ese cabbag e

grilled breast of chicken w ith savory herbed polenta and port jus

chicken and yellow coconut curry with lo m ein noodles broccoli, tofu an d marin ated cu cu mber salad

crispy skin rotisserie chicken with Cuban oregano oliv e oil cru sh ed potatoes, n atu ral g arlic red u ction

sauteed breast of chicken on Y ukon gold potato frittata, w ilted greens black peppercorn ju s

hong kong barbecued duck and lobster “chow mein” corian d er n ood les, sw eet soy u an d kaffir lime

charcoal grilled pork tenderloin on cannelloni beans braised h am h ocks w ith black tru mpet mu sh rooms

sugar-cane glazed double pork chop sofrito an d g reen ch ilies w ith black bean s an d tu cca frittes

“parisian steak frittes” grilled new york steak sh oe strin g fries, red w in e sh allot bu tter

veal osso bucco w ith g reen len til, pearl on ion , an d m ush room rag out

s u r f a n d t u r f [per person ]

g rilled fillet of beef and breast of chicken sw eet pimen to polen ta, red w in e-sh allot ju s

zinfandel braised boneless beef short ribs w ith crayfish ragout h orserad ish an d celery root mash , g ard en h erbs

“catolonia style” roast white bass and braised short ribs oliv es, artich okes, g arban z o bean s in fen n el broth

serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5

p l a t e d l u n c h a l a c a r t e p a s t a a n d r i s o t t o

all men u items in th is categ ory are av ailable in v eg etarian v ersion s [per person ]

penne pasta with oven dried tom atoes, grilled scallions w arm pan cetta v in aig rette

juniper scented risotto w ith foraged m ushroom s and roasted garlic

apple cider lentil ragout w ith braised escarole and garlic crostini

s e a f o o d [per person ]

lemon and parsley roasted mahi mahi med iterran ean cou scou s an d balsamic g laz ed on ion s

icelandic salm on poached in olive oil and tom ato… or fresh fish of the day h an d -rolled S ard in ian cou scou s, oreg an o, fav a bean s an d balsamic

roasted g rouper w ith tom ato fon due, braised fen n el an d w arm oliv e v in aig rette… or fresh fish of th e day

seared lin e-c aug h t salm on , h azeln ut an d sea salt-arom atic c rust… or fresh fish of th e day celery root mash , mu sh room ju s

pan roasted yellow tail snapper in preserved lem on broth leban ese parsley, cu cu mber tabbou leh an d fen n el

e n t r e e s a l a d s [per person ]

pulled sm oked chicken, tossed greens and tahini dressing seared tofu , g in g er an d marin ated cu cu mbers vegetarian option

tandoori salm on and shrim p with cucum bers and rom aine in d ian yog u rt an d corian d er d ressin g

grilled “kobe” steak salad with arugula and asparagus roasted peppers, feta ch eese an d toasted ciabatta

caesar salad with shrimp or chicken crisp romain e, creamy g arlic d ressin g , crou ton s an d sh av ed parmesan

serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5

p l a t e d l u n c h a l a c a r t e

e n t r e e s a l a d s ( c o n t . ) [per person ]

“ g reek style” rom aine salad with fried feta cheese skew er of ch icken sou v laki, tz atz iki y og u rt sau ce vegetarian option

better than a cobb salad, w ith beef tenderloin and sherry vinaigrette vegetarian option

g rilled ah i n ic oise, butter lettuc e w ith roasted tom atoes

d e s s e r t s [per person ]

mango mousse man g o min t relish

pumpkin spice tart cran berry apple compote, cin amon an g laise

chocolate lava cake fren ch v an illa ice cream, raspberry cou lis

dolce de leche grand teton oran g e g laz e, pean u t tu ile

pier top c h eesec ake g u av a sau ce

caramelized passion fruit crepe lig h t passion fru it sau ce

key lime tart caribbean key lime sau ce

classic crème brulee fresh berries, macaroon

raspberry an d lem on m ousse duo bailey ‘s min t sau ce, w h ite ch ocolate corn flake clu ster

serv ic e c h arg es added to eac h pric e 22% sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5 l u n c h e o n b u f f e t

y ou may su bstitu te an y of th e en tré e items in th e bu ffet men u s below an d replace it w ith you r ch oice of an y d ish in th e related categ ory u n d er th e plated a la carte section in th ese men u packag e. n ote prices may v ary

d e l i b u f f e t [per person ]

tod ay ‘s sou p from th e ch ef‘s lad le artich oke, basil an d ov en d ried tomato pasta salad tossed v alley g reen s w ith cru mbled g oat ch eese, oran g e-v an illa v in aig rette cou scou s w ith sw eet potatoes, raisin s an d pistach ios fin g erlin g potato salad w ith ston e g rou n d mu stard an d cru mbled bacon selection of g ou rmet san d w ich es [select tw o] [san d w ich es are serv ed in in d iv id u al portion s] g en oa salami an d su g ar cu red h am pan in i… provolon e ch eese… ch u n ky olive salad … h erb vin aig rette roasted tu rkey … smoked h am… brie ch eese… d ijon may o… black oliv es… corn ich on es… bag u ette fresh tomato… proscu itto… bu ffalo moz z arella… basil… mu stard v in aig rette… croissan t roasted v eg etable stack… ciabatta… portobello… red an d y ellow peppers… cippolin i on ion s… eg g plan t… aru g ala aioli g arlic potato ch ips pastry ch ef‘s ch oice of d essert

i n t e r c o a s t a l l u n c h b u f f e t [per person ]

aru g u la an d en d ive salad w ith can d ied spicy pecan s an d roq u efort ch eese h earts of romain e w ith sh av ed parmesan ch eese an d creamy caesar tomato, red on ion an d bread salad w ith fresh moz z arella an d fire roasted peppers g arlic an d rosemary rotisserie ch icken w ith roasted n ew potatoes an d pan d rippin g s h on ey-roasted pork sh ou ld er w ith field mu sh rooms an d h erb g n occh i… (… proscu itto, sag e an d balsamic brow n bu tter) season al v eg etables h ou se baked bread pastry ch ef‘s ch oice of d essert

p a c i f i c r i m b u f f e t [per person]

rice crackers w ith spicy pork an d pean u t d ip fresh v ietn amese sprin g rolls w ith sw eet v in eg ar d ippin g sau ce pork an d ch icken satay s w ith trad ition al d ippin g sau ces g reen papay a salad w ith g rilled praw n s th ai beef an d g lass n ood le salad mix ed seafood w ith aromatic cocon u t broth w ith lo mein n ood les malay sian clay pot ch icken , g arlic pork sau sag e an d jasmin e rice ch in ese mu sh room an d veg etable ch ow mein assorted d im su m

serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5

p i c n i c b a s k e t s a n d b o x l u n c h e s

to en h an ce you r picn ic experien ce w e recommen d th at you pair it w ith on e of ou r w on d erfu l w in e selection s by th e bottle (w in es by th e bottle are at ad d ition al ch arg e)

p i c n i c b a s k e t s basket of c old an tipasto assorted cu red meats… fru it salad w ith basil an d passion fru it syru p… artisan ch eeses… marin ated olives an d cipollin i on ion s roasted peppers an d bu ffalo moz z arella… aru g u la an d g rilled mu sh room salad … tomato tapan ad e… ru stic crou ton s… marin ated artich okes in ex tra v irg in oliv e oil an d balsamic v in eg ar [for two people]

basket w ith flav ors of m editerran ean assorted mez e of mix ed oliv es w ith preserv ed lemon s… sliced fru its w ith lemon -min t an d card amom fru it sy ru p… tah in i an d cu min d ip h u mmu s w ith tu rkish tomato salad … marin ated feta ch eese… pita ch ips w ith assorted spread s… g rilled an d ch illed tu n a salad w ith moroccan spices ch oice of bev erag e, prices v ary accord in g ly (y ou r picn ic basket comes w ith cu ps, n apkin s cu tlery , salt an d pepper an d all associated con d imen ts) [for two people] ou r specialty d esig n ed baskets are av ailable for pu rch ase

b o x l u n c h s a l a d s (select tw o) g rilled asparag u s an d marin ated sh itake mu sh rooms miso v in aig rette, ed amame an d d aikon sprou ts

med iterran ean cou scou s salad w ith pistach ios, cu rran ts an d w ilted spin ach

salad of roasted beets, av ocad o an d oran g e red u ction tossed w ith miz u n a an d g oat‘s milk feta

v in e ripe tomato salad w ith oliv e oil an d black pepper cu red bu ffalo moz z arella

s a n d w i c h e s (select tw o h alf san d w ich es) blac k pepper c rusted sh av ed roast beef sw iss ch eese, tomato an d h orserad ish may o

pulled spit-roasted c h ic ken on w h ole g rain bag uette

h on ey g lazed h am an d sm oked g ouda ch eese d u sseld orf mu stard an d sh aved red on ion s on a pretzel roll

serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5 p i c n i c b a s k e t s a n d b o x l u n c h e s

s a n d w i c h e s (select tw o h alf san d w ich es)

tan doori sh rim p w rap w ith c uc um ber-yog urt an d g arlic dressin g sh aved romain e an d marin ated tomatoes

g rilled m editerran ean san dw ic h , m arin ated tom atoes an d buffalo m ozzarella aru g u la, roasted pepper an d g rilled mu sh rooms on oliv e bread

w h o l e f r e s h f r u i t (select on e) ban an a apple n av el oran g e pear

d e s s e r t s (select on e) lemon bar brow n ie lin z er raspberry sq u are assorted cookies

y ou r box lu n ch in clu d es a bag of ch ips; (n apkin s, cu tlery , salt an d pepper an d all associated con d imen ts) [per person]

b e v e r a g e s e l e c t i o n s assorted sod as [each ]

assorted mineral waters [each]

serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5

p l a t e d d i n n e r a l a c a r t e

w e are d elig h ted to presen t to you th e follow in g a la carte selection s to assist you in ch oosin g y ou r men u .

it is ou r ph ilosoph y an d ou r cu ltu re w ith in ou r h otel th at w e w elcome th e opportu n ity to cu stomize you r ex perien ce an d stay w ith u s. please feel free to con tact me person ally to assist y ou in plan n in g th e d etails surrounding your dining experience.

a p p e t i z e r s

[per person ] seared scallops w ith w aln ut butter crust, sh aved fen n el, oran g e an d red on ion salad

seared alderw ood sm oked salm on w ith cucum ber and onion salad,

crispy potato strin g s w ith ken d all farms crè me fraich e

grilled octopus and warm fingerling potato salad

miz u ma, lemon an d black tru ffle v in aig rette

m eze of grilled free form sausag e on roasted M editerranean sw eet peppers

g oat‘s milk feta, capers, preserv ed lemon an d bissara d ip

spiced crusted ahi tuna with daikon and cucum ber salad

aromatic sesame oil

crispy duck leg confit, with hand rolled Sardinian couscous

su ltan as, apricots an d port w in e sy ru p

cardam om seared ahi with vanilla infused fruit salad

kyoto sashimi salad

sw eet on ion s, soy an d aromatic sesame oil

beef carpaccio of cold smoked angus beef

baby aru g u la, stilton an d mesq u ite mu stard

cognac m arinated “duck confit” with warm m ission fig em panada

spiced port w in e sy ru p, star an is pow d er

serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5

p l a t e d d i n n e r a l a c a r t e

s o u p s

[per person ] chilled apple m int soup w ith churned yogurt and curry apples

sw eet corn soup w ith brandied lobster cream and truffle essence

chilled gazpacho “verde”, tom atillo, avocado and cucum ber soup

creamy cauliflower, bisque with curried pears

cream of butternut squash and sweet coconut

golden lentil soup with minted lamb dumpling

asparagus cream soup flavored w ith lem on grass and sautéed shrim ps

shellfish bisque w ith rouille croutons, gruyere cheese and saffron oil

c e v i c h e s e l e c t i o n s

[per person ] tequilla and lime soaked saltwater prawns

tomato seed jelly , av ocad o, an d h aban era sea salt

“cold smoked” sliced beef tenderloin

w arm pon zu d ippin g sau ce, sh iso an d d aikon

honduran lobster and scallops

cocon u t, basil, ch ili peppers an d lime

whitefish carpaccio with ginger and seeds

y u z o ju ice an d roasted g arlic oil

tasting of four ceviches

serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5 p l a t e d d i n n e r a l a c a r t e

s a l a d s [salad s are in d in n er siz e portion s] [per person ] salad of hand picked crab and avocado citru s v in aig rette, cracker flats

grilled mojito beef salad palm su g ar, bird s ey es ch ills sh allots, min t an d key lime

frisee, arugula and peppercress with fuji apples fren ch g reen bean s, roq u efort ch eese an d cin n amon pecan s

blackened seared-rare salm on, avocado and pom elo salad citru s-oreg an o v in aig rette

organic field greens, oven roasted roma tomato rioja w in e red u ction , ou r best span ish oliv e oil an d g oat ch eese potato frittata

salad of braised beets, avocado and orange reduction field g reen s w ith g oat milk feta

tossed g reen s w ith m arin ated black fig s, sh aved prosciutto an d m ach eg o ch eese roasted sh allot v in aig rette

p a s t a a n d r i s o t t o all men u items in th is categ ory are av ailable in v eg etarian v ersion s [per person ]

pumpkin gnocchi with brown butter and sage port w in e red u ction , spiced pin e n u ts an d sou p ch aser

spinach and ricotta tortellini braised veal, n u tmeg an d g org on zola cream

roasted squash and chevre ravioli with stewed onions w ilted season al g reen s

pan roasted alaskan king crab over green asparagus risotto proscu itto sh ard s w ith pin ot n oir sau ce

garlic shrim p on herb cheese risotto, stew ed tom atoes and crushed olives

risotto w ith arugula, nicoise olives and stew ed tom atoes asiag o, ch erv il bu tter

herbed quinoa w ith foraged m ushroom s, w ilted greens and m elted goat cheese

risotto of truffle oil roasted cremini mushrooms asiag o an d parmesan reg g ian o serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5 p l a t e d d i n n e r a l a c a r t e

e n t r e e s

m e a t a n d p o u l t r y [per person ]

rotisserie roasted free range chicken, m orels, favas and english peas roasted ch icken ju s

herb roasted corn-fed chicken rag ou t of lima bean s, g arlic sau sag e an d rioja w in e ju s

sag e seared ch icken breast w ith m ush room barley risotto an d braised en dive

juniper cured confit of duck w ith w arm cider and French lentil vinaigrette

slow braised leg of duck and pan seared breast card amom risotto an d port ju s

honey-roasted double pork chop with field m ushroom s h erb g n occh i, proscu itto, sag e an d balsamic brow n bu tter

roasted rack of lam b and braised shoulder w ith pear-fennel puree h aricots v erts, min t an d rich braisin g ju s

spit-roasted rack and leg of lamb

char grilled prime cuts ten ou n ce filet 5 0 , tw elve ou n ce n ew y ork strip 4 5 , six teen ou n ce prime rib ch op 4 8 potted on ion s, P ortobello mu sh rooms an d ou r h ou se mad e steak sau ce

rosem ary an d g arlic g rilled ribeye of veal w ith savory h erbed potato puree

red w ine braised beef shortribs, betw een sheets of fresh pasta sh rimp an d on ion rag ou t

s e a f o o d [per person ]

“ basque style” halibut steak and sw eet pim ento polenta g arlic con fit, bay on n e h am, an d ch oriz o-tomato bou illon

west coast halibut and sweet pepper polenta g arlic con fit, tu scan oliv es an d roma tomato bou illon

wood grilled swordfish on braised tomatoes oreg an o, can n ellon i bean s an d w ilted escarole

pan roasted yellow tail snapper in preserved lem on broth leban ese parsley, cu cu mber tabbou leh an d fen n el

serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5 p l a t e d d i n n e r a l a c a r t e

s e a f o o d [per person ]

seared sea scallops w ith m elted leeks and peeky toe crab risotto blood oran g e syru p, fen n el pollen an d h erb salad

grilled prawns in aromatic shellfish broth tin y w h ite bean s, braised fen n el an d tomato

pan seared stripped bass w ith an organic tom ato and saffron broth

“catalonia style” roasted w hite bass, olives and artichoke fen n el broth , tomatoes an d g arban zo bean s

yellowfin tuna seared “rare” on fork sm ashed edam am e san sh o cru sh ed pepper, g laz ed sh iitake an d sh imiji mu sh rooms

s u r f a n d t u r f [per person ]

g rilled fillet of beef an d breast of c h ic ken sw eet pimen to polen ta, red w in e-sh allot ju s

osaka black cod w ith soy and sw eet m irin glaze, filet of angus beef fork smash ed sn ap peas, ch oy su m

m edallion of veal, with “basque style” shrim p ragout smoked sw eet span ish paprika, cru sh ed oliv es

beef ten derloin an d butter braised lobster tail w ith tarrag on sm ash ed potatoes

double cut lam b chop and salm on saltim bocca w ith olive w hipped potatoes

serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5

p l a t e d d i n n e r a l a c a r t e

d e s s e r t s [per person ]

m ango mousse

man g o min t relish

pumpkin spice tart

cran berry apple compote, cin n amon an g laise

chocolate lava cake

fren ch v an illa ice cream, rasberry cou lis

dolce de leche grand teton

oran g e g laz e, pean u t tu ile

pier top cheesecake

g u av a sau ce

caramelized passion fruit crepe

lig h t passion fru it sau ce

key lime tart

caribbean key lime sau ce

classic crème brulee

fresh berries, macaroon

raspberry and lemon mousse duo

bailey ‘s min t sau ce, w h ite ch ocolate corn flake clu ster serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5

d i n n e r b u f f e t w i t h a l a c a r t e b u f f e t s e l e c t i o n s

s e l e c t f o u r s a l a d s

w ild ric e an d duc k c on fit salad w ith w ild berry v in aig rette

toasted c ousc ous salad w ith dried fig s, pistac h ios, an d sh allot v in aig rette

blac k bean salad w ith red on ion , bell peppers, an d sm oked tom ato v in aig rette

fin g erlin g potato salad w ith c rispy lardoon s of bac on an d artic h okes

pasta salad w ith roasted tom atoes an d m arin ated sh eep’s m ilk c h eese

h earts of rom ain e lettuc e w ith roasted g arlic dressin g , h erb c routon s an d sh av ed asiag o c h eese

youn g spin ac h an d toasted w aln uts w ith g rain m ustard v in aig rette

loc al baby g reen s w ith toppin g s an d dressin g s

sav oy spin ac h an d frisee salad, bac on w rapped persian dates an d sh erry-alm on d v in aig rette

g rilled asparag us an d m arin ated sh itake m ush room s, m iso v in aig rette, edam am e an d daikon sprouts

tossed v alley g reen s w ith c rum bled g oat c h eese an d blood oran g e-v an illa v in aig rette

g rilled m ojito beef salad, palm sug ar, birds eyes c h ili, sh allots, m in t an d key lim e

frisee, arug ula an d pepperc ress w ith braeburn apples, fren c h g reen bean s, roq uefort c h eese an d c in n am on pec an s

org an ic field g reen s, ov en roasted rom a tom ato, rioja w in e reduc tion , an d g oat c h eese potato frittata serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5

d i n n e r b u f f e t w i t h a l a c a r t e b u f f e t s e l e c t i o n s e n t r e e s [per person ]

two entrees

three entrees

four en trees

five entrees

m e a t a n d p o u l t r y

filet or beef ten d erloin w ith red w in e sh allots an d creamy Y u kon potatoes

h erb roasted pork loin w ith sw eet potato h ash

rosemary an d g arlic marin ated ch icken w ith g rain mu stard spaetz les

sag e seared ch icken breast w ith mu sh room barley risotto an d braised en d iv e

bon eless ch icken w ith aromatic cocon u t broth , lo mein n ood les, broccoli, tofu an d marin ated cu cu mber salad

v eal osso bu cco w ith g reen len til, pearl on ion , an d mu sh room rag ou t

z in fan d el braised bon eless beef sh ort ribs w ith cray fish rag ou t, h orserad ish -celery root mash an d g ard en h erbs

s e a f o o d

lemon an d parsley roasted arctic ch ar w ith med iterran ean cou scou s an d balsamic g laz ed on ion s

roasted salmon w ith tomato fon d u e, braised fen n el an d w arm oliv e v in aig rette

roasted h alibu t steak w ith spicy g arlic sau sag e, artich okes, fresh g reen len tils, an d red w in e ju s

w ood g rilled sw ord fish on braised tomatoes, can n ellon i bean s an d w ilted escarole

roasted pacific salmon w ith w ild mu sh room an d barley risotto

n ew en g lan d sh ellfish paella, ch oriz o sau sag e, saffron an d g ard en h erbs serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5

d i n n e r b u f f e t w i t h a l a c a r t e b u f f e t s e l e c t i o n s

s e l e c t f o u r s a l a d s

w ild ric e an d duc k c on fit salad w ith w ild berry v in aig rette

toasted c ousc ous salad w ith dried fig s, pistac h ios, an d sh allot v in aig rette

blac k bean salad w ith red on ion , bell peppers, an d sm oked tom ato v in aig rette

fin g erlin g potato salad w ith c rispy lardoon s of bac on an d artic h okes

pasta salad w ith roasted tom atoes an d m arin ated sh eep’s m ilk c h eese

h earts of rom ain e lettuc e w ith roasted g arlic dressin g , h erb c routon s an d sh av ed asiag o c h eese

youn g spin ac h an d toasted w aln uts w ith g rain m ustard v in aig rette

loc al baby g reen s w ith toppin g s an d dressin g s

sav oy spin ac h an d frisee salad, bac on w rapped persian dates an d sh erry-alm on d v in aig rette

g rilled asparag us an d m arin ated sh itake m ush room s, m iso v in aig rette, edam am e an d daikon sprouts

tossed v alley g reen s w ith c rum bled g oat c h eese an d blood oran g e-v an illa v in aig rette

g rilled m ojito beef salad, palm sug ar, birds eyes c h ili, sh allots, m in t an d key lim e

frisee, arug ula an d pepperc ress w ith braeburn apples, fren c h g reen bean s, roq uefort c h eese an d c in n am on pec an s

org an ic field g reen s, ov en roasted rom a tom ato, rioja w in e reduc tion , an d g oat c h eese potato frittata serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5

d i n n e r b u f f e t w i t h a l a c a r t e b u f f e t s e l e c t i o n s e n t r e e s [per person ]

two entrees

three entrees

four en trees

five entrees

m e a t a n d p o u l t r y

filet or beef ten d erloin w ith red w in e sh allots an d creamy Y u kon potatoes

h erb roasted pork loin w ith sw eet potato h ash

rosemary an d g arlic marin ated ch icken w ith g rain mu stard spaetz les

sag e seared ch icken breast w ith mu sh room barley risotto an d braised en d iv e

bon eless ch icken w ith aromatic cocon u t broth , lo mein n ood les, broccoli, tofu an d marin ated cu cu mber salad

v eal osso bu cco w ith g reen len til, pearl on ion , an d mu sh room rag ou t

z in fan d el braised bon eless beef sh ort ribs w ith cray fish rag ou t, h orserad ish -celery root mash an d g ard en h erbs

s e a f o o d

lemon an d parsley roasted arctic ch ar w ith med iterran ean cou scou s an d balsamic g laz ed on ion s

roasted salmon w ith tomato fon d u e, braised fen n el an d w arm oliv e v in aig rette

roasted h alibu t steak w ith spicy g arlic sau sag e, artich okes, fresh g reen len tils, an d red w in e ju s

w ood g rilled sw ord fish on braised tomatoes, can n ellon i bean s an d w ilted escarole

roasted pacific salmon w ith w ild mu sh room an d barley risotto

n ew en g lan d sh ellfish paella, ch oriz o sau sag e, saffron an d g ard en h erbs serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5

h o t a n d c o l d h o r s d’ o e u v r e s

c o l d s e l e c t i o n s [per d oz en ]

smoked salmon lollipops w ith d illed cream ch eese an d tabiko cav iar

prosciu tto stu ffed w ith spicy melon salsa an d g oat‘s… balsamic d riz z le

w h ite tru ffle an d parmesan g rissin i w rapped w ith prosciu tto

foie g ras —pbj“… foie g ras, w ild berry jam an d macad amia n u ts

foie gras —cru“ on date nut bread with fig and cardamom jam

smoked bay scallops w ith rice w in e v in eg ar cu cu mber salad

c e v i c h e b a r i t e m s [per d oz en ]

ky oto sash imi tu n a salad sw eet on ion s, soy an d aromatic sesame oil

—cold smoked “ sliced beef ten d erloin , w arm pon z u d ippin g sau ce, sh iso an d d aikon

cev ich e of g u lf praw n s soaked in teq u ila an d lime w ith av ocad o an d h aban ero-ch ili sea salt

oy ster sh ooters w ith lime leaf jelly an d h orserad ish d u st

p o r c e l a i n s p o o n s a n d s m a l l p l a t e s [per d oz en ]

big ey e tu n a tartar… ex tra v irg in oliv e oil… caper berry … sal d e g ris [spoon ]

q u en elle of salmon tartar w ith lemon crè me fraich e [spoon ]

—macaron i an d ch eese“… w h ite tru ffle oil… fon tin a cream [spoon ]

rock sh rimp tempu ra… ch ili-lime pon z u sau ce [spoon ]

tru ffled sw eet corn spoon bread … fresh ch an terelles [spoon ]

serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5

h o t a n d c o l d h o r s d’ o e u v r e s

p o r c e l a i n s p o o n s a n d s m a l l p l a t e s roasted red an d y ellow beets w ith g org on z ola an d can d ied w aln u ts [spoon ]

big ey e tataki… pon z u d riz z le… h ot an d sou r cu cu mber [plate]

kobe beef carpaccio… h orserad ish foam… lemon oliv e oil [plate]

seared foie g ras… macerated blackberry … micro aru g u la [plate]

bamboo steamed lobster w on ton s… soy -g in g er bu tter [plate]

spin ach an d asiag o tortellin i skew ers… tomato basil alfred o [plate]

h o t s e l e c t i o n s creamy artich oke an d spin ach tapen ad e baked on ciabata crostin i

thai style spring roll

tomato sou p ch asers w ith min i g rilled ch eese

tartlet of cambaloz a ch eese w ith fig card amom jam

spin ach an d feta ch eese span ikopita

min i artich oke h eart w ith g oat ch eese an d basil aioli (per d oz en )

w arm ch eese sav ories w ith marin ated artich okes

ex otic mu sh rooms an d black tru ffles in a crispy potato cu p (per d oz en )

w arm tartlets of g oat ch eese an d asparag u s salad w ith port w in e g laz e (per d oz en )

portobello an d eg g plan t cav iar crostin i

w ild mu sh room tu rn ov ers w ith w atercress an d g arlic pu ree (per d oz en )

g rilled portobello crostin i w ith tomato-basil relish (per d oz en )

rou g e riv er blu e ch eese on polen ta w ith tomato con fit

w ild mu sh room an d g oat ch eese on h erb bread

serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5

h o t a n d c o l d h o r s d’ o e u v r e s

h o t s e l e c t i o n s

caribbean jerk ch icken tu rn ov er w ith cilan tro crè me fraich e (per d oz en )

carolin a BBQ pu lled pork w ith pepper-cabbag e slaw

cocon u t ch icken w ith oran g e-h orserad ish sau ce

min i C aribbean spiced ch icken tacos w ith papay a-jalapen o salsa

crispy pan ko cru sted sh rimp w ith soy -g in g er d ippin g sau ce

h erbed sh rimp on fork smash ed w h ite bean s, parsley oil an d ru stic crou ton s

prosciu tto an d basil w rapped praw n s

min i crab cakes w ith old bay aioli

tw ice cooked red bliss potatoes w ith g org on z ola an d crispy pan cetta (per d oz en )

satay s… y ou r ch oice of ch icken , pork, beef, or sh rimp serv ed w ith appropriate d ippin g sau ces

fried g reen tomato w ith lu mp crab v in aig rette (per d oz en )

smoked salmon an d h erb ch eese in ph y llo pastry

bay scallop skew er w ith pama h am an d pesto aioli (per d oz en )

corian d er scen ted sw ord fish broch ette w ith bermu d a on ion s an d papay a compote (per d oz en )

crispy seared w on ton salmon w ith oran g e-fen n el d ip

minted lamb kebab with cumin yogurt and crushed garlic

roasted baby lamb ch op w ith tarrag on -min ted lamb mu stard

coffee laced —lambcicles“

tw ice baked fin g erlin g potato w ith lobster an d tru ffle oil

serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5

h o t a n d c o l d r e c e p t i o n p l a t t e r s

c h e e s e p r e s e n t a t i o n [per person ] mimolette… roq u efort… epoisses… ash g oat ch eese… tete d e moin e… based on ch ef‘s recommen d ation s raisin black w aln u t crou tes… mu lti g rain bag u ettese… ciabatta carameliz ed pear… apple ch u tn ey … fig jam balsamic sy ru p gourmet nuts and dried fruits

s e a s o n a l v e g e t a b l e s a n d d i p p i n g s a u c e s [per person ] jicama… asparag u s… baby g reen bean s… carrots… z u cch in i yellow squash… belgian endive… radish… celery… green onion… w ild mushrooms lemon-dill crème fraiche… roquefort crème… tomato-sherry vinaigrette

s m o k e d a n d c u r e d f i s h [per person ] cu red min t ju lep salmon … pastrami g rou per… californ ia stu rg eon … sn ake river trou t… casco bay scallops… n ew Z ealan d mu ssels h on ey d ill aioli… h orserad ish mu stard … jicama-man g o relish … n an bread … bag el ch ips… pita ch ips

p l a t t e r s assorted seasonal vegetables and dipping sauces [per person]

imported and domestic cheese platter [per person]

smoked seafood assortment with accompaniments [per person]

star anise cured salmon gravlox and house smoked salmon w ith fennel slaw [per person]

an tipasto tray in clu d in g g rilled an d marin ated salad s, cu red meats, spread s an d imported ch eeses [per person ]

assortmen t of h an d rolled su sh i an d sash imi tu n a, salmon , y ellow tail, eel, sh rimp an d californ ia roll (n u mber of pieces based on 3 pcs per person )

ch illed poach ed salmon w ith a caper celeriac salad an d aioli (serv es 2 5 person s)

trio of olives w ith marinated goat cheese and crostini [per person]

fresh ly fried tortilla ch ips an d d ips, black bean , roasted pepper, tomatillo salsa, sou r cream an d g u acamole [per person ]

med iterran ean sty le h u mmu s w ith tu rkish tomato salad , g arlic oliv es, cu cu mber raita, [per person ]

marin ated feta ch eese an d h an d toasted pitas

cold an tipasto of proscu itto d e parma, man ch eg o ch eese, marin ated oliv es [per person ]

tomato tapan ad e, g rilled artich okes an d ru stic crou ton s

fried calamari, rock shrimp, artichokes, lemon and malt vinegar aioli [per person] serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5

h o t a n d c o l d r e c e p t i o n p l a t t e r s

p l a t t e r s

empanadas, argentinian savory pasteries w ith chicken, beef, pork and ham & cheese [per dozen]

brie ch eese baked in bou le of ru stic bread w ith d ried fru its, n u ts an d crostin i [each ] or w ith sw eet basil pesto an d su n d ried tomato spread [each ]

option I: en h an ce you r d in n er by ad d in g a station d u rin g th e cocktail h ou r option II: combin e tw o, th ree or fou r to create a cu stom reception

attendant fee for each station [each ]

action station s w ill be av ailable for a max imu m of 2 h ou rs each serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5

s t a t i o n s

g r i l l e d a s p a r a g u s s t a t i o n

fresh g reen asparag u s, marin ated an d g rilled to ord er serv ed on a bed of frisee d ressed w ith balsamic v in aig rette garnished with gorgonzola and walnuts [per person]

s e l e c t i o n o f d r i e d f r u i t a n d c h u t n e y s specialty bread s an d crackers [per person ] [can be u pg rad ed to in clu d e w in e pairin g s / flig h ts]

p o t a t o p a n c a k e s t a t i o n fresh ly mad e potato pan cakes, topped to ord er by th e ch ef atten d an t h ou se smoked salmon … on ion … caper-cream ch eese [per person]

s o u p s t a t i o n season al sou ps serv ed an d g arn ish ed to ord er some su g g estion s: ou r ch ef w ill be d elig h ted to make fu rth er su g g estion s! cream of bu ttern u t sq u ash g arn ish ed w ith apple an d calvad os cream [per person ] lobster bisque garnished w ith maine lobster and sherry cream [per person] ch illed tomato g az pach o… sw eet corn an d tomatillo salsa… rock sh rimp… cilan tro d riz z le [per person ]

c a r v e r i e s on e w h ole roasted tu rkey breast [serves 5 0 ] accou tremen ts on e leg of lamb [serves 3 0 ] accou tremen ts on e w h ole ten d erloin of beef [serv es 2 5 ] accou tremen ts on e w h ole roast su cklin g pig [serv es 4 5 ] accou tremen ts accompan ied w ith silver d ollar sized rolls an d assorted spread s an d con d imen ts [per person ]

option I: en h an ce you r d in n er by ad d in g a station d u rin g th e cocktail h ou r option II: combin e tw o, th ree or fou r to create a cu stom reception

atten d an t an d carv er fees [each ]

action station s w ill be av ailable for a max imu m of 2 h ou rs each

serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5

s t a t i o n s

s e a r e d s a l m o n s t a t i o n mojo seared , cu red an d cold smoked N orw eg ian salmon bites of cu red N orw eg ian atlan tic salmon season ed w ith mojo spices, seared to ord er, d ressed w ith cu min aioli, cu cu mber an d w atercress [per person]

c e v i c h e b a r ky oto sash imi tu n a salad … sw eet on ion s… soy … aromatic sesame oil —cold smoked “ sliced beef ten d erloin … w arm pon z u d ippin g sau ce… sh iso… d aikon lin e-cau g h t salmon … marin ated in y u z u … miso… sake cev ich e of g u lf praw n s soaked in teq u ila an d lime… tomato seed jelly … av ocad o… h aban ero-ch ili sea salt [per person]

m a s h e d p o t a t o m a r t i n i creamed bu ttermilk w h ipped potatoes topped w ith th e follow in g : h orserad ish potatoes w ith braised sh ort ribs an d T abasco on ion s garlic potatoes with maine lobster and roasted sweet corn [per person]

f i s h t a c o s g rilled fish serv ed in w arm tortillas lime-h aban era sea salt… g u acamole… roasted ch ili salsa [per person]

option I: en h an ce you r d in n er by ad d in g a station d u rin g th e cocktail h ou r option II: combin e tw o, th ree or fou r to create a cu stom reception

attendant and carver fees [each]

action station s w ill be av ailable for a max imu m of 2 h ou rs each serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5

s t a t i o n s

s e a f o o d

[all selection s serv ed w ith an assortmen t of d ippin g sau ces an d g rilled lemon s] chilled seafood served on ice

salt w ater praw n s poach ed in w h ite w in e an d picklin g spices [per piece] season ‘s fin est oy sters on th e ² sh ell [per piece] alaskan king crab legs cut into 3“ sections [per piece] littlen eck clams on th e ² sh ell [per piece] main e lobster med allion s [per piece] ston e crab claw s [season al] [per piece]

s a t a y s a n d a t a s t e o f a s i a g rilled skew ers of zesty beef, pou ltry an d seafood each w ith a u n iq u e blen d of spices d ippin g sau ces accompan y each satay selection [all satay selection s are by tw o d oz en s min imu m]

saltw ater praw n s… aromatic cocon u t marin ad e [d oz en ] beef… tamarind…palm sugar [dozen] pork… coriander…garlic [dozen] c h ic ken tan doori… cucumber yogurt… cumin [dozen] sh rim p tan doori… g aram masala… y og u rt [d oz en ] lam b tan doori… min t-cilan tro ch u tn ey [d oz en ] sc allops… lemongrass… thai fresh chili [dozen] oc topus… sweet basil…balsamic [dozen]

option I: en h an ce you r d in n er by ad d in g a station d u rin g th e cocktail h ou r option II: combin e tw o, th ree or fou r to create a cu stom reception

j a p a n e s e s u s h i b a r (6 piec es per person ) n ig iri sush i: tu n a, salmon , w h itefish , sh rimp, or tako m aki sush i: v arieties of rolled su sh i sash im i: selection s of th e fin est sash imi g rad e fish all d isplays served w ith soy sau ce, w asabi mu stard , pickled g in g er an d ch opsticks [per person ]

option I: en h an ce you r d in n er by ad d in g a station d u rin g th e cocktail h ou r option II: combin e tw o, th ree or fou r to create a cu stom reception

atten d an t an d carver fees [each ] action station s w ill be av ailable for a max imu m of 2 h ou rs each serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5

s t a t i o n s

i t’ s a l l a b o u t c a v i a r

c a n a p e s [u sin g american cav iar u n less oth erw ise ord ered ]

potato pancake… caviar… crème fraiche [per piece] crispy w arm potato tartlet… cav iar… ch iv es… crè me fraich e [per piece] tw ice baked fin g erlin g potato… cav iar [per piece] caviar and brioche [per piece] smoked salmon and caviar parcels [per piece]

t h e e s s e n t i a l s

a self-serv e station prov id in g all th at is ex pected of cav iar serv ice person al selection of cav iar by th e ou n ce [w e w ill provid e th e follow in g in su fficien t q u an tity] potato pan cakes, toast poin ts, an d trad ition al con d imen ts

c a v i a r b y t h e o u n c e [by th e ou n ce]

salmon caviar

golden whitefish caviar

w asabe tobiko cav iar

black pad d lefish cav iar

white sturgeon caviar

imported seru g a cav iar

imported osetra caviar

imported beluga caviar

e l e g a n t t o u c h e s [option al elemen ts to en h an ce y ou r ex perien ce]

a cu stom ice carv in g from w h ich to serv e cav iar [each ] a chef attendant cooking potato pancakes and blinis on the station [each] u pg rad e to premiu m v od kas an d ch ampag n es [each ] your private bartender [each] vodka luge —without attendant“ [each] serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5

s t a t i o n s

f l a t b r e a d s

[each flatbread is 1 2 “]

sh av ed roma tomato… feta ch eese… g reen oliv e tapen ad e… fresh basil [each] h ou se smoked salmon … pickled red on ion s… crè me fraich e… sh av ed fen n el… capers [each] italian sausage… roasted sw eet peppers… mozzarella and fontina cheese [each] ov en roasted tomatoes… fon tin a… moz z arella… sw eet basil [each] g arlic sh rimp… pesto fon tin a ch eese… balsamic d riz z le… tossed miz u n a [each] fig … prosciu tto… g org on z ola… balsamic fig jam… aru g u la [each] fiery ch icken sau sag e… h erbed ricotta ch eese… balsamic on ion s… forag ed mu sh rooms… tomatoes [each] pu lled smoked bbq ch icken [each]

i t a l i a n cold an tipasto of proscu itto d e parma… assorted imported ch eeses… marin ated oliv es… tomato tapan ad e… g rilled artich okes… ru stic bread s

m ade to order: su n d ried tomato rav ioli… creamy pesto or goat cheese tortellini…orange zest…fennel [per person ]

m i n i b u r g e r s rare tu n a bu rg er… w asabi aioli… pickled g in g er… kimch i… sesame seed bu n g rou n d tu rkey bu rg er… cran berry-on ion jam beef bu rg er… vermon t ch ed d ar fon d u e d rizzle… caramelized on ion s… spicy tomato relish parmesan-white truffle french fries [per person ] g r i l l e d p o r t o b e l l o m u s h r o o m portobello mu sh room caps… balsamic marin ad e… oliv e oil… g rilled h erbs sliced to order and served with baby lettuce tossed with vinaigrette [per person] serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5

s t a t i o n s

r i s o t t o [per person ]

au th en tic italian sh ort g rain rice risotto, serv ed to ord er pumpkin risotto… brow n butter… sage risotto of aru g u la… cru sh ed oliv es… stew ed tomatoes… asiag o risotto of truffle oil… roasted w ild mushrooms

u l t i m a t e r a w b a r [per person ]

ch illed colossal sh rimp… lobster med allion s… split kin g crab leg s n ew z ealan d mu ssels… cold w ater oy sters… farmed littlen eck clams sh av ed h orserad ish cocktail sau ce… citru s mig n on ette… d ijon aioli grilled lemon halves

ch ef fee [each ]

s a u t e e d p r a w n s [per person ]

tig er praw n s marin ated in au th en tic flavors, sau té ed to ord er th ai: marin ad e of red cu rry , cocon u t milk an d lemon g rass italian : marin ad e of g arlic an d fresh h erbs mex ican : marin ad e of ch ipotle, tomato an d cilan tro

t r a d i t i o n a l b e e f w e l l i n g t o n ex otic mu sh rooms… foie g ras..beef ten d erloin … en cased in d ecorativ e pastry … tru ffled mad iera sau ce… bé arn aise sau ce [per person ]

ch ef req u ired [1 2 5 ] [min imu m 5 0 g u ests]

p a n s e a r e d b a b y l a m b c h o p s minted apple chutney [based on 3 pieces per person]

a s i a n n o o d l e [per person ] ou r n ood le ch ef w ill w ok fry you r n ood les to ord er: flav or in ten sity : spicy … v ery spicy … craz y spicy n oodles: bu ckw h eat… soba… v ietn amese… rice toppin g s: pad th ai: tofu … bean sprou ts… eg g … basil… pean u ts… classic th ai sty le sw eet sau ce toppin g s: ku n g pao: ch icken … carrots… sw eet pepper… scallion s… spicy brow n sau ce

serv ic e c h arg es added to eac h pric e 2 2 % sales tax added to pric e an d serv ic e c h arg e 6 % g roup un der 2 5 fee 1 7 5

u n f o r g e t t a b l e

t h e f o l l o w i n g p a c k a g e i n c l u d e s:

fiv e h ou r open bar

on e h ou r h ors d ‘oeu v res reception

fou r cou rse plated meal

w in e serv ice w ith d in n er

ch ampag n e toast

cu stom d esig n ed w ed d in g cake

v alet parkin g

u n f o r g e t t a b l e

r e c e p t i o n beau tifu l d isplay of imported an d d omestic ch eeses g arn ish ed w ith fru its, berries, crackers, bread s, lav osh an d bread sticks an d an array of fresh g ard en v eg etables serv ed w ith a selection of tan g y d ips ------bu tler passed h ors d ‘oeu v res by u n iformed w aiters w ith w h ite g lov es an d silv er tray s (select fiv e) (based on 8 pieces per person )

select th ree h ors d ‘oeu v res an d ad d italian station or carv in g station (ch ef atten d an t ) (h ors d ‘oeu v res based on 4 pieces per person )

c o l d h o r s d’o e u v r e s sin g apore sty le fresh sprin g rolls h erb ch eese stu ffed med jool d ates bu ffalo moz z arella skew ered w ith proscu itto an d cru sh ed oliv es w h ite bean spread w ith cu min an d g arlic on ciabatta bread mu sh room an d g oat ch eese bru sch etta w ith lemon -porcin i v in aig rette moo sh oo d u ck rolls w ith plu mb sau ce d riz z le spicy bombay ch icken salad ch illed g u lf praw n s w ith lemon an d d ill, h orserad ish cocktail sau ce rolled ah i tu n a seared -rare w ith d aikon sprou ts spicy lemon g rass tu n a tartar on crispy w on ton smoked salmon lollipops w ith d illed cream ch eese an d tabiko cav iar w h ite tru ffle an d parmesan g rissin i w rapped w ith proscu itto smoked bay scallops w ith rice w in e v in eg ar cu cu mber salad

u n f o r g e t t a b l e

h o t h o r s d’ o e u v r e s th ai sty le sprin g roll tartlet of cambaloz a ch eese w ith fig card amom jam spin ach an d feta ch eese span ikopita min i artich oke h eart w ith g oat ch eese an d basil aioli w arm ch eese sav ories w ith marin ated artich okes ex otic mu sh rooms an d black tru ffles in a crispy potato cu p portobello an d eg g plan t cav iar crostin i w ild mu sh room tu rn ov ers w ith w atercress an d g arlic pu ree rou g e riv er blu e ch eese on polen ta w ith tomato con fit w ild mu sh room an d g oat ch eese on h erb bread caribbean jerk ch icken tu rn ov er w ith cilan tro crè me fraich e cocon u t ch icken w ith oran g e-h orserad ish sau ce min i caribbean spiced ch icken tacos w ith papay a-jalapen o salsa crispy pan ko cru sted sh rimp w ith soy -g in g er d ippin g sau ce h erbed sh rimp on fork smash ed w h ite bean s, parsley oil an d ru stic crou ton s min i crab cakes w ith old bay aioli satay s… y ou r ch oice of ch icken , pork, beef, or sh rimp serv ed w ith appropriate d ippin g sau ces field g reen tomato w ith lu mp crab v in aig rette bay scallop skew er w ith pama h am an d pesto aioli min ted lamb kebab w ith cu min y og u rt an d cru sh ed g arlic roasted baby lamb ch op w ith tarrag on -min ted lamb mu stard

u n f o r g e t t a b l e

a p p e t i z e r s [select on e] seared scallops w ith w aln u t bu tter cru st, sh av ed fen n el, oran g e an d red on ion salad spiced cru sted ah i tu n a w ith d aikon an d cu cu mber salad card amom seared ah i w ith v an illa in fu sed fru it salad beef carpaccio of cold smoked an g u s beef teq u ila an d lime soaked saltw ater praw n s w h itefish carpaccio w ith g in g er an d seed s pu mpkin g n occh i w ith brow n bu tter an d sag e spin ach an d ricotta tortellin i g arlic sh rimp on h erb ch eese risotto, stew ed tomatoes an d cru sh ed oliv es s o u p s [select on e] ch illed apple min t sou p w ith ch u rn ed y og u rt an d cu rry apples cream of bu ttern u t sq u ash an d sw eet cocon u t asparag u s cream sou p flav ored w ith lemon g rass an d sau té ed sh rimps e n t r e e s

h erb roasted corn -fed ch icken rag ou t of lima bean s, g arlic sau sag e an d rioja w in e ju s

sag e seared ch icken breast w ith mu sh room barley risotto an d braised en d iv e

ju n iper cu red con fit of d u ck w ith w arm cid er an d fren ch len til v in aig rette

roasted rack of lamb an d braised sh ou ld er w ith pear-fen n el pu ree h aircots v erts, min t an d rich braisin g ju s

u n f o r g e t t a b l e

e n t r e e s (c on t… )

ch ar g rilled prime cu ts ten ou n ce filet tw elv e ou n ce n ew y ork strip six teen ou n ce prime rib ch op potted on ion s, portobello mu sh rooms an d ou r h ou se mad e steak sau ce

w est coast h alibu t an d sw eet pepper polen ta g arlic con fit, tu scan oliv es an d roma tomato bou illon

pan roasted y ellow tail sn apper in preserv ed lemon broth leban ese parsley , cu cu mber tabbou leh an d fen n el

y ellow fin tu n a seared —rare“ on fork smash ed ed amame san sh o cru sh ed pepper, g laz ed sh iitake an d sh imiji mu sh rooms

g rilled fillet of beef an d breast of ch icken sw eet pimen to polen ta, red w in e-sh allot ju s

osaka black cod w ith soy an d sw eet mirin g laz e, filet of an g u s beef fork smash ed sn ap peas, ch oy su m

beef ten d erloin an d bu tter braised lobster tail w ith tarrag on smash ed potatoes

d ou ble cu t lamb ch op an d salmon saltimbocca w ith oliv e w h ipped potatoes

u n f o r g e t t a b l e

d e s s e r t s [select on e]

man g o mou sse man g o min t relish

pu mpkin spice tart cran berry apple compote, cin n amon an g laise

ch ocolate lav a cake fren ch v an illa ice cream, raspberry cou lis

d olce d e lech e g ran d teton oran g e g laz e, pean u t tu ile

carameliz ed passion fru it crepe lig h t passion fru it sau ce

key lime tart caribbean key lime sau ce

classic crè me bru lee fresh berries, macaroon

raspberry an d lemon mou sse d u o bailey ‘s min t sau ce, w h ite ch ocolate corn flake clu ster

fresh ly brew ed coffee, d ecaffein ated coffee an d assorted h erbal teas

f i v e h o u r o p e n b a r specializ in g in ou r d elu x e liq u ors, red an d w h ite w in e, assorted imported an d d omestic beers, soft d rin ks, min eral w aters, ju ices an d mix ers

d elu x e liq u ors: stoli v od ka, tan q u eray g in , my ers d ark ru m, bacard i lig h t ru m, ch iv as reg al an d J oh n n y w alker black scotch ,

crow n roy al blen d an d makers mark bou rbon

p e r f e c t h a r m o n y

t h e f o l l o w i n g p a c k a g e i n c l u d e s:

fiv e h ou r open bar

on e h ou r h ors d ‘oeu v res reception

fiv e station s

ch ampag n e toast

cu stom d esig n ed w ed d in g cake

v alet parkin g

p e r f e c t h a r m o n y

r e c e p t i o n beau tifu l d isplay of imported an d d omestic ch eeses g arn ish ed w ith fru its, berries, crackers, bread s, lav osh an d bread sticks an d an array of fresh g ard en veg etables served w ith a selection of tan g y d ips ------bu tler passed h ors d ‘oeu v res by u n iformed w aiters w ith w h ite g loves an d silver trays (select fiv e) (based on 8 pieces per person )

c o l d h ors d’oe u v r e s sin g apore sty le fresh sprin g rolls h erb ch eese stu ffed med jool d ates bu ffalo moz z arella skew ered w ith proscu itto an d cru sh ed oliv es w h ite bean spread w ith cu min an d g arlic on ciabatta bread mu sh room an d g oat ch eese bru sch etta w ith lemon -porcin i v in aig rette moo sh oo d u ck rolls w ith plu mb sau ce d riz z le spicy bombay ch icken salad ch illed g u lf praw n s w ith lemon an d d ill, h orserad ish cocktail sau ce rolled ah i tu n a seared -rare w ith d aikon sprou ts spicy lemon g rass tu n a tartar on crispy w on ton smoked salmon lollipops w ith d illed cream ch eese an d tabiko cav iar w h ite tru ffle an d parmesan g rissin i w rapped w ith proscu itto smoked bay scallops w ith rice w in e v in eg ar cu cu mber salad

p e r f e c t h a r m o n y

h o t h o r s d’o e u v r e s th ai sty le sprin g roll tartlet of cambaloz a ch eese w ith fig card amom jam spin ach an d feta ch eese span ikopita min i artich oke h eart w ith g oat ch eese an d basil aioli w arm ch eese sav ories w ith marin ated artich okes ex otic mu sh rooms an d black tru ffles in a crispy potato cu p portobello an d eg g plan t cav iar crostin i w ild mu sh room tu rn ov ers w ith w atercress an d g arlic pu ree rou g e riv er blu e ch eese on polen ta w ith tomato con fit w ild mu sh room an d g oat ch eese on h erb bread caribbean jerk ch icken tu rn ov er w ith cilan tro crè me fraich e cocon u t ch icken w ith oran g e-h orserad ish sau ce min i caribbean spiced ch icken tacos w ith papay a-jalapen o salsa crispy pan ko cru sted sh rimp w ith soy -g in g er d ippin g sau ce h erbed sh rimp on fork smash ed w h ite bean s, parsley oil an d ru stic crou ton s min i crab cakes w ith old bay aioli satay s… y ou r ch oice of ch icken , pork, beef, or sh rimp serv ed w ith appropriate d ippin g sau ces field g reen tomato w ith lu mp crab v in aig rette bay scallop skew er w ith pama h am an d pesto aioli min ted lamb kebab w ith cu min y og u rt an d cru sh ed g arlic roasted baby lamb ch op w ith tarrag on -min ted lamb mu stard

p e r f e c t h a r m o n y

s t a t i o n s [select fiv e]

g r i l l e d a s p a r a g u s s t a t i o n fresh g reen asparag u s, marin ated an d g rilled to ord er serv ed on a bed of frisee d ressed w ith balsamic v in aig rette garnished w ith gorgonzola and w alnuts

p o t a t o p a n c a k e s t a t i o n fresh ly mad e potato pan cakes, topped to ord er by th e ch ef atten d an t h ou se smoked salmon … on ion … caper-cream ch eese

c a r v e r i e s [select tw o] on e w h ole roasted tu rkey breast on e leg of lamb on e w h ole ten d erloin of beef on e w h ole roast su cklin g pig accompan ied w ith silv er d ollar siz ed rolls an d assorted spread s an d con d imen ts

s a l a d s t a t i o n s salad of h an d picked crab an d av ocad o citru s v in aig rette, cracker flats

frisee, aru g u la an d peppercress w ith fu ji apples fren ch g reen bean s, roq u efort ch eese an d cin n amon pecan s

salad of braised beets, av ocad o an d oran g e red u ction field g reen s w ith g oat milk feta

g rilled mojito beef salad palm su g ar, bird s ey es ch ills sh allots, min t an d key lime

p e r f e c t h a r m o n y

s e a r e d s a l m o n s t a t i o n mojo seared , cu red an d cold smoked n orw eg ian salmon bites of cu red n orw eg ian atlan tic salmon season ed w ith mojo spices, seared to ord er, d ressed w ith cu min aioli, cu cu mber an d w atercress c e v i c h e b a r ky oto sash imi tu n a salad … sw eet on ion s… soy … aromatic sesame oil —cold smoked “ sliced beef ten d erloin … w arm pon z u d ippin g sau ce… sh iso… d aikon lin e-cau g h t salmon … marin ated in y u z u … miso… sake cev ich e of g u lf praw n s soaked in teq u ila an d lime… tomato seed jelly … av ocad o… h aban ero-ch ili sea salt m a s h e d p o t a t o m a r t i n i C reamed bu ttermilk w h ipped potatoes topped w ith th e follow in g : H orserad ish potatoes w ith braised sh ort ribs an d T abasco on ion s G arlic potatoes w ith main e lobster an d roasted sw eet corn f i s h t a c o s g rilled fish serv ed in w arm tortillas lime-h aban era sea salt… g u acamole… roasted ch ili salsa j a p a n e s e s u s h i b a r (6 piec es per person ) n ig iri sush i: tu n a, salmon , w h itefish , sh rimp, or tako m aki sush i: v arieties of rolled su sh i sash im i: selection s of th e fin est sash imi g rad e fish all d isplay s serv ed w ith soy sau ce, w asabi mu stard , pickled g in g er an d ch opsticks F l a t b r e a d s [each flatbread is 1 2 “]

sh av ed ov en roasted roma tomatoes… fon tin a… moz z arella… sw eet basil g arlic sh rimp… pesto fon tin a ch eese… balsamic d riz z le… tossed miz u n a fig … proscu itto… g org on z ola… balsamic fig jam… aru g u la fiery ch icken sau sag e… h erbed ricotta ch eese… balsamic on ion s… forag ed mu sh rooms… tomatoes pu lled smoked bbq ch icken tomato… feta ch eese… g reen oliv e tapen ad e… fresh basil h ou se smoked salmon … pickled red on ion s… crè me fraich e… sh av ed fen n el… capers italian sau sag e… roasted sw eet peppers… mozzarella an d fon tin a ch eese

p e r f e c t h a r m o n y

i t a l i a n cold an tipasto of proscu itto d e parma… assorted imported ch eeses… marin ated oliv es… tomato tapan ad e… g rilled artich okes… ru stic bread s

m ade to order: su n d ried tomato rav ioli… creamy pesto or g oat‘s ch eese tortellin i… oran g e z est… fen n el m i n i b u r g e r s rare tu n a bu rg er… w asabi aioli… pickled g in g er… kimch i… sesame seed bu n g rou n d tu rkey bu rg er… cran berry-on ion jam beef bu rg er… vermon t ch ed d ar fon d u e d rizzle… caramelized on ion s… spicy tomato relish parmesan -w h ite tru ffle Fren ch fries g r i l l e d p o r t o b e l l o m u s h r o o m portobello mu sh room caps… balsamic marin ad e… oliv e oil… g rilled h erbs

r i s o t t o sliced to ord er an d served w ith baby lettu ce tossed w ith vin aig rette au th en tic italian sh ort g rain rice risotto, serv ed to ord er: pumpkin risotto… brow n butter… sage risotto of aru g u la… cru sh ed oliv es… stew ed tomatoes… asiag o risotto of tru ffle oil… roasted w ild mu sh rooms s a u t e e d p r a w n s tig er praw n s marin ated in au th en tic flavors, sau té ed to ord er th ai: marin ad e of red cu rry , cocon u t milk an d lemon g rass italian : marin ad e of g arlic an d fresh h erbs mex ican : marin ad e of ch ipotle, tomato an d cilan tro a s i a n n o o d l e ou r n ood le ch ef w ill w ok fry you r n ood les to ord er: flav or in ten sity : spicy … v ery spicy … craz y spicy n oodles: bu ckw h eat… soba… v ietn amese… rice toppin g s: pad th ai: tofu … bean sprou ts… eg g … basil… pean u ts… classic th ai sty le sw eet sau ce toppin g s: ku n g pao: ch icken … carrots… sw eet pepper… scallion s… spicy brow n sau ce

p e r f e c t h a r m o n y

v i e n n e s e s t a t i o n classic crè me bru lee man g o mou sse ch ocolate lav a cake key lime tart fresh ly brew ed coffee, d ecaffein ated coffee, assorted h erbal tea or ch oose on e of th e abov e d esserts to be plated an d serv ed to each of y ou r g u ests f i v e h o u r o p e n b a r specializ in g in ou r d elu x e liq u ors, red an d w h ite w in e, assorted imported an d d omestic beers, soft d rin ks, min eral w aters, ju ices an d mix ers

d elu x e liq u ors: stoli vod ka, tan q u eray g in , myers d ark ru m, bacard i lig h t ru m, ch iv as reg al an d J oh n n y w alker black scotch , crow n roy al blen d an d makers mark bou rbon