INTERACTIVE COMAL STATIONS

Achiote-Orange Marinated Breast of Chicken

Served from the Comal with Fire roasted red, yellow, and green bell peppers, fresh chiles, sweet red onions, Nopales (cactus leaves), cilantro and spring onions. Served with hand-made fresh corn tortillas

Red, Yellow and Green Fresh Tortilla Chips served with fresh salsa cruda, roasted tomatillo salsa, salsa roja, fresh guacamole and cumin and table cream

THE MEDITERRANEAN PLAKA

Paella From the Plaka

Fresh mussels marinated with herbs, garlic, lemon. Tossed on the Plaka with Jumbo prawns, poached calamari, Spanish chorizo, fire roasted sweet white onions, flat leaf parsley and lobster and Meyer lemon butter. Served with Saffron infused Basmati rice and Rouille.

THAI-AFRICAN FLAT IRON WOK

Vegetarian Flat Bread Wraps

stir-fried assorted vegetables to include lotus root, long beans, red, yellow, and green bell peppers, shitake and tree ear mushrooms, spring onions, baby bok choy, assorted greens, napa cabbage, snow peas and coriander, all served with sweet garlic-chili curry on Ethiopian Injera (flat bread)

LOUISIANA GUMBO GRIDDLE

Cajun Crab and Andouille Gumbo

snow crab claws, Gulf prawns, smoked andouille sausage, red bells, assorted fresh chili peppers, sauteed white onions, celery and okra, all served with dirty rice and topped with a rich gumbo sauce of smoked turkey broth, seasonings and brown roux

PERSIAN SHAWERMA GRILL

Marinated Lamb Shawerma Sandwiches

Thin strips of marinated leg of lamb seasoned on the flat grill with sumac, served with humus, tabbouleh, grilled eggplant, spicy hot sauce, marinated red onions, cucumber-yogurt salad, fresh parsley and fried potato, rolled and served in a warm lavosh wrap

DESSERT STATION

Assorted Petit Fours and Tea Cookies

various filled cream puffs, chocolate mousse tartlet, biscotti bites, mango orange squares, fruit tartlets, raspberry rosette cookies, florentine, lemon macaroons, and more!

Regular and Decaf Coffee and Assorted teas

HOLIDAY MENU (MULTI BUFFET STATIONS)

Passed Hors d'oeuvres

Norwegian Smoked Salmon Canapes on Toasted Pumpernickle Triangles

toasted pumpernickle rye with drizzles of extra virgin olive oil and salt, with smoked salmon topped with a mix of cream cheese, chopped red onions and capers

Scallop Shooters

day boat scallops dry seared with fermented black beans, ginger and lime

Thai Beef Satay

thin strips of skirt steak marinated with lemongrass, chili, tamari and garlic, served with peanut dipping sauce

STATION ONE

Apple Roasted Lion of Pork

marinated with cider, juniper, thyme and fennel, slow roasted and carved table-side with soft slipper rolls and sour cherry chutney

Tossed Baby Lettuce Salad

potpourri of young, small salad greens tossed with shaved fennel, toasted pinenuts, red and gold beets, dressed with blood orange vinaigrette

Whole Roasted Boneless Turkey

dry rubbed with mace, cardamon, cloves, allspice and maple, stuffed with rustic bread salad of dried cranberries, hazelnut, arugula and pomegranate, carved tableside and served with prune-ginger chutney

STATION TWO

Giant Gulf Prawn Ceviche Salad

traditionally marinated with lime and chili, served with tomato, avocado, cilantro, watercress and head lettuce, tossed with garlic-lime vinaigrette

Grilled Chili en Nogada

Pasilla chilies stuffed with pork, dried tropical fruit, chili, onion and spices, grilled and served with a walnut, goat cheese and cream sauce

Baked Seabass in Banana Leaves

whole filets of seabass steamed in banana leaves with onions, mushrooms, chilies and cilantro, served with mango salsa

STATION THREE

Red Wine and Baby Octopus Pasta

tender baby octopus simmered in red wine, white onion, oregano and garlic, tossed with penne pasta

Assorted Wild Mushroom Pasta

morel, chanterelle, cremini, and porcini mushrooms with port, demi glase and cream, tossed with cappelli pasta

Braised Pheasant and Leek Pasta

braised shredded breast of pheasant sautéed with leeks, apples, hard cider, dijon mustard and Crème Fraiche, tossed with rotini pasta

STATION FOUR

Mashed Potatoes Martini Bar

three topping options served in large martini glasses

Crème Fraiche and Chive

a dollop of Crème Fraiche and snipped chives

Sweet Balsamic Onion Jam

sweet red onions simmered with demi glase, aged balsamic vinegar and herbs

DESSERT STATION

Petite French Toast and Winter Fruit Compote

from the flat iron griddle, petite french toast rounds soaked and toasted with egg, fresh cream and grand marnier, served with a compote of apples, pears, lingonberries and fig

Decorated Large Chocolate Bowl

filled with assorted mini hand rolled truffles

Giant Croguembouche

cream filled profiteroles coated with caramel and stacked into a tall pyramid

Assorted Holiday Cookies

Assorted Petite Fours

to inculde lemon meringue, raspberry tartlets, blueberry and kiwi tartlets, mocha tartlets, coffee eclairs and cream puffs