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The Menu PASSED HOR'S (v.i.p. room) Lite pastry pouch filled with portobella mushrooms & fontina cheese Sushi Tuna with Soy Dipping Sauce & Wasabi Cucumber cups stuffed with Thai chicken & Cashews Tenderloin Tip Brochettes with honey-teriyaki & sesame Lobster Corndogs with Sweet Citrus Mustard SUSHI STATION on CONVEYOR BELT (4 TYPES) ECCLECTIC STATION Smoked Norwegian Salmon with lemon, caper and dill with flatbreads Chili Garlic Marinated Chicken Skewers with lime, soy and cilantro Pommegranite Scented Coconut Chicken served with Grapefruit & Champagne Sauce Lobster Lollipops with sweet & spicy plum glaze/Wasabi Ginger with Chive sprinkles/Orange Balsamico--Displayed Beef Tenderloin Tip Brochettes with Honey Teriyaki Sauce New Zealand Baby Lamb Chops with Mango Salsa Mini Spinach & Feta Cheese Pies NEWSROOM STATION (located at newsstand area) Station includes sandwiches on sliced sour dough rolls, focaccia, boules & breads, variety of sauces & spreads, variety of greens (Arugula, sprouts, watercress) Sandwiches filled with: Grilled Whole Tenderloin of Beef with hoisin, Dijon & five spice rub Maple Glazed Roasted Turkey Breast Mini Ruebins with Corned Beef & Slaw Sliced Portobella Mushrooms & Sweet Roasted Red Peppers with a Shaved Baby Carrot, waterchestnut and Cucumber Slaw served in a wrap with Gremolada Aioli PLAYBOY DESSERTS FRESH SWEET STRAWBERRIES DIPPED IN CHOCOLATE Milk chocolate, white chocolate, dark chocolate with chocolate drizzles VARIETY OF HAND MADE MINI PASTRIES Chocolate dipped éclairs, Strawberry petit fours, Lemony tarts in a flaky pastry shell, Bittersweet chocolate truffles, Peanut crusted carrot cake, Chocolate fudge petit fours Famous local chocolate decadence brownies (won numerous awards), Mini Pecan tarts with caramel middles |
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