• Carving station

    • 40

    Prime rib / Australian rack of lamb / BBQspare ribs / 72-hour braised beef short ribs

  • Grilled spanish octopus station

    • 14

    Spanish octopus prepared tableside on Japanese mini-grills, served with arugula salad, capers, olives & cherry tomatoes

  • Maryland crab cake station

    • 14

    Maryland lump crab meat, lemon aioli, spicy aioli – prepared to order

  • Peking duck station

    • 25

    Peking Duck, scallion pancakes, cucumbers, scallions, hoi sin sauce

  • Raw bar

    • 40

    Blue point oysters, oyster shooters, shrimp cocktail, chilled lobster tails, snow crab claws

  • Cervice station

    • 30

    Salmon, scallops, octopus, seabass & shrimp. Plentiful, fruity and herbaceous ceviche, with an acidic punch of fresh orange and lime

  • Sides

    • 10

    Roasted garlic & dill potatoes, wild rice, mushroom Israeli cous cous, grilled vegetables, roasted brussels sprouts

  • Prosciutto station

    • 15

    Whole leg of prosciutto di parma, toasted baguette, olives, fresh figs, cornichons, olive oil

  • Parmesan wheel risotto

    • 15
  • Add shaved truffles

    • M/P

    Risotto cacio e pepe with mascarpone prepared inside a half wheel of Parmigiano Reggiano

  • Build your own pasta station

    • 15

    Rigatoni, fettuccini finished with your choice of sauce – mushroom crème or Pomodoro. Add your favorite toss ins – sous vide chicken, mixed vegetables, shrimp, mushrooms, spinach

  • Filet mignon flambe

    • 30

    Thin sliced filet mignon sautéed with zucchini, carrots and bean sprouts and cognac, coated with veal demiglace – prepared to order

  • Bruschetta station

    • 14

    Heirloom tomato bruschetta with basil, red onion, cold pressed extra virgin olive oil and 25 year aged balsamic glaze

  • Smoked sturgeon station

    • 35
  • Add kaluga caviar

    • (1 oz. per guest)48

    Whole smoked Osetra, horseradish crème fraiche, cocktail crepes, pomegranate molasses

  • Roasted fish main station

    • 26

    Roasted Salmon & Chilean Sea Bass served with choice of basil pesto, miso glaze and caper lemon butter


    • (1 oz. Kaluga / 1 oz. salmon roe)62

    Kaluga (black) caviar, Salmon roe (red caviar), cocktail crepes, crème fraiche, chives, egg yolks, egg whites, chopped red onion

  • Charcuterie meat & cheese station

    • 26

    Chef’s selection of 7 fine cheeses, jams, grapes, pears and almonds. Bresaola, pheasant pistachio terrine, smoked duck breast, duck prosciutto, smoked chicken breast, chorizo sausage, genoa salami, whole grain mustard, cornichons. Fine selection of artisan baked bread

  • Tar tare station

    • 22

    Ahi tuna, Norwegian salmon, Hamachi and Kobe beef tar tares – prepared to order

  • Dolce de leche donut station

    • 9

    Made-to-order mini donuts filled with dolce de leche, topped with powdered sugar.

  • Banana & mixed berry flambe with Vanilla ice cream

    • 14
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