MASQUERADE MENU-ENG


BUFFET MENU

CHEF TABLE

Forest Salad

Mixed lettuces, strawberry, walnut, cheese and coconut truffles, berry vinaigrette

Cambray potato Salad

Chicharo, Cojita cheese, old mustard mayonnaise

Caramelized Fig Salad

Serrano ham, goat cheese, chives, Yucatan honey

Forest Table

Variety of grilled vegetables

Cured Salmon

Fennel cream, manzano chili chutney

Dips and Hummus

Banana dip with habanero chili, blue cheese and dried fruit dip, beet hummus, traditional hummus

COLD MEATS, CHEESE AND ARTISAN BREAD

Cold meats, imported and national cheese

Pickles and chutneys

Olives, pickles, garlic lined up, fig chutney, onion chutney

Nuts and vaariety of dried fruit

Homemade Artisan Breads

Lavash, wine bread and nuts, tomato focaccia

RAW BAR

Seafood Ceviches

Passion fruit tiger milk, Coriander tiger milk

Shrimp cocktail

Octopus skewers

Habanero chili aioli

CARVING STATION

Prime Rib

Red wine and shallot sauce

Baked Stuffed Turkey

Cranberry sauce

Backed Picanha

Chimichurri

Braised pork belly

Seafood casserole

Habanero chili oil

GARNISH

Shrimp Bisque

Chive oil and puff pastry sticks

Mashed potatoes

Crispy Shallot

Roasted cauliflower

Glazed Vegetables

Balsamic and parsley reduction

Creamed spinach

Artichoke Ravioli

White wine and parmesan sauce

DESSERTS

Cotton candy

White Marshmallows

White chocolate

Chocolate and Blackberry mousse

White chocolate covered strawberries

Coconut cupcakes

Cake Pops

Coconut cake

White Truffle cake

Red Velvet cake

 SET MENU

AMUSE BOUCHE

“The Grill” Oyster

STARTER

Salmon Carpaccio

Figs, red grape, berries honey, ponzu vinaigrette

SOUP

Shrimp Bisque

Shrimp, chive oil, puff pastry sticks

MAIN COURSE

New York Prime and Lobster Tail

Wild mushroom sauce and herb white wine sauce

DESSERT

Yogurt Mousse

Creamy White chocolate, raspberry geleé