Dinner by the Bite
LATIN STATION
PERNIL
Fork Tender Roasted Pork in a Cuban Spice Rub
Table Carved and Topped with Salsa Verde
Served on a Bed of Yellow Rice
STRIPED BASS CEVICHE
Drizzled with Olive Oil and Cilantro, Smoked Paprika and Sea Salt
BLACK BEANS SOFRITO
Simmered with Chorizo, Red and Green Peppers, Cilantro and Scallions
SALAD FRESCA
Yuca, Jicama, Avocado and Mango
Lime Ginger Vinaigrette
TOSTONES
Crispy Fried Plantains Drizzled with Roasted Garlic Oil and Frizzled Cilantro
URBAN BARBEQUE STATION
BARBEQUED KOBE PULLED BEEF SANDWICHES
Smothered in a Bourbon Molasses Glaze
Caramelized Onion Jam
BARBEQUED PLANKED WILD SALMON SANDWICHES
Honey Grain Mustard Glaze
Papaya Ginger Chutney
HOMEMADE TRUFFLED YUKON POTATO CHIPS
Dusted with Frizzled Savory Herbs and Sea Salt
PICKLED GREENMARKET CRUDITE
Asparagus Spears, Sugar Snap Peas, Fronds of Fennel, Baby Corn and Icicle Radishes
CHEF'S TASTING STATION
SEAFOOD CIOPPINO
Shrimp, Calamari, Scallops and Chorizo Sausage in a Spiced Saffron Tomato Broth
On a Bed of Tuscan Beans and Greens
Rouille Crostade
BRAISED LAMB NAVARIN
In a Rich Red Wine Lamb Jus
Served on a Bed of Roasted Garlic Sage Whipped Potatos
Fried Parsley Lemon Caper Gremolata
TRUFFLED WARM VEGETABLE RAGOUT
Wild Mushrooms, Celery Root, Cauliflower and Fava Beans
On a Truffled Parmigiano Flan
Spring Herb Broth
CHIPS AND DIPS
Poppadoms, Baguette Croustades and Pita Crisps
Smoked Tomatoe Chutney, Green Herb Hummus and Olive Tapenade
DESSERT STATION OF FRIANDISES
DECADENT PARFAITS
Bailey's Irish Whiskey Coffee Parfait
Cassis Black Currant Parfait
MARSHMALLOW DOME-POPS
Filled with Soft Chocolate Ganache
COLORFUL GENOISE TOWERS
Carrot, Banana and Chocolate
MANDARIN ORANGE CHEESECAKE
Black Out Crumb Crust
CHOCOLATE COFFEE MERINGUE
Studded with Praline Dust
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