BAR MITZVAH

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TRIO OF YELLOWTAIL, TUNA AND SALMON SASHIMI

CARIBBEAN CEVICHE

TUNA TARTARE

GREENS

TRI COLORED HOUSE SALAD

MIXED GREENS PERSIAN CUCUMBERS HOLLAND PEPPERS TOASTED ALMONDS ROASTED TOMATILLO VINAIGRETTE

ARUGULA PARMAGIANO

BABY ARUGULA VINE RIPE CHERRY TOMATOES PARMAGIANO BALSAMIC VINAIGRETTE

SHAVED FENNEL SALAD

SHAVED FENNEL THIN ZUCCHINI COINS FRESH DILL CORN SEA SALT COLD PRESSED EXTRA VIRGIN OLIVE OIL LIME

BABY SPINACH & ROASTED PEPPER SALAD

BABY SPINACH GRAPE TOMATOES ROASTED PEPPERS SAUTÉED PORTOBELLO MUSHROOMS SHALLOT ON A BED OF TOASTED QUINOA SHALLOT DRESSING

GUACAMOLE SALAD

BLACK BEANS, SHAVED RED ONION MINCED JALAPEÑO LIME ZEST HINT OF CAYENNE PEPPER HASS AVOCADOS

ORIENTAL EDAMAME SALAD

EDAMAME RADISHES GREEN ONIONS JULIANNE CARROTS RED CABBAGE BABY CORN GINGER -SOY MARINATE

WATERMELON FETA SALAD

CRUMBLED FETA CUBED WATERMELON CHOPPED FRESH MINT

*SALADS ACCOMPANIED BY BASKETS OF ARTISAN BREADS HOUSe PESTO ROLLS AND TRUFFLE INFUSED FOCACCIA

AROUND THE GLOBE STATIONS

GLUTEN FREE VENEZUELAN AREPITA BAR

MINI 100 % CORN FLOUR BUNS BAKED FILLED WITH CHOICE OF WHITE SALTY CHEESE SHREDDED CHEESE BLACK BEANS SWEET PLANTAINS AVOCADO SLICES SAUTÉED RED PEPPERS PURPLE ONION CARAMELIZED ONION SPICY SALSA

MILANO PASTA BAR

MADE TO ORDER LOADED WITH A SELECTION OF PASTAS SAUCES AND TOPPINGS

JAPANESE TEMPURA BAR

AMAZINGLY LIGHT VEGETABLE AND FISH TEMPURA ACCOMPANIED BY A SELECTION OF DIPPING SAUCES

PARISIAN CREPE BAR

FRESHLY PREPARED CREPES FILLED WITH SAVORY AND SWEET TOPPINGS
MUSHROOM MILD JALAPEÑO SHREDDED MOZZARELLA AND SMASHED AVOCADO

SAUTÉED SPINACH CARAMELIZED SHALLOTS SEA SALT AND AT TOUCH OF CREAM

BELGIAN CHOCOLATE GANACHE CHOPPED PISTACHIO DRIED APRICOTS FRESH WHIPPED CREAM

SLICED BANANA WITH DULCE DE LECHE

WHISKY ORANGE PRESERVE CANE SUGAR AND A ZEST OF LEMON

FAHITA BAR

SERVED AS THEY ARE COOKED SOFT FLOUR TORTILLA ROLLED WITH SEARED FISH & GRILLED VEGETABLES.

ACCOMPANIMENTS:

SEARED FISH GRILLED VEGGIES BLACK BEANS CHOPPED LETTUCE DICED TOMATO SHREADED CHEESE BLACK OLIVES JALAPEÑO PEPPERS CHILI POBLANO CILANTRO SOUR CREAM GUACAMOLE PICO DE GALLO RICE AND BEANS

SEA

FIRE ROASTED BRONZINO

HERB DE PROVENCE DIJON WHITE WINE REDUCTION

FILLET OF BASS

WRAPPED IN THINLY SLICED ZUCCHINI TEQUILA JALAPEÑO REDUCTION

ATLANTIC SALMON

GRILLED ON A BED OF LENTILS BABY SPINACH CHAMPAGNE MUSTARD COULIS

SIDES

WILD BASMATI RICE

SAUTÉED MUSHROOMS SHALLOTS GARLIC TOUCH OF SAFFRON

ROSEMARY ROASTED POTATO

CARAMELIZED ONIONS HAIRCOT VERTS

RATATOUILLE

VEGAN PROVINCIAL STEW OF EGGPLANT PEEPERS ZUCCHINI TOMATO WITH A TOUCH OF THYME & SEA SALT

JULIANNE AUTUMN SQUASH

SAUTÉED IN HOUSE GARLIC PLUM TOMATO MARINARA

OVEN ROASTED LEMON ZUCCHINI ROUNDS

HINT OF HIMALAYAN SEA SALT

SWEET

DEEP CHOCOLATE MOUSSE

SERVED IN MINI GLASSES WITH FRESH WHIPPED CREAM

ARTISAN GELATO AND SORBET POPS

CHOCOLATE TRUFFLE BAR

INTERACTIVE CHOCOLATE TRUFFLE STATION HAND ROLLED CHOCOLATE GANACHE PREMIUM SELECTION OF TOPPINGS

CRUNCH CHOPPED PISTACHIO ALMONDS HAZELNUT TOASTED COCONUT FRESH DICED PEAR APPLE MELLON BERRIES
DRY APRICOTS, SOUR CHERRIES, CRAISINS,DRIZZLED WHITE CHOCOLATE CARAMEL DARK BELGIAN CHOCOLATE

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