Polynesian cut short ribs in an apricot-soy marinade, grilled and served with a spicy apricot sauce.
Juicy chicken breasts, grilled and tossed with scallions, bean sprouts and savory teriyaki sauce.
Hawaiian-style fried rice with curry and pineapple.
Mixed vegetables in a savory teriyaki sauce.
Purple and white cabbage tossed with our special sauce and pineapple.
Mixed greens tossed with roasted pepper, candied walnuts and caramelized onion. Served with cilantro and citrus dressings.
Sweet and soft.
This phase will begin about 30 minutes into the first phase, with the first phase continuing simultaneously
A griddle skewer station replaces the antipasto station for the third phase
Barcelona Salad – Greens, tuna, olives, potatoes and lemon in an aged sherry vinaigrette
Glazed Mushrooms – Sautéed in olive oil and finished in an aged sherry vinegar reduction
Albondigas Romesco – Meatballs in a broth of peppers, olive oil, pine nuts, parsley, mint and garlic
Marinated Peppers – In olive oil and anchovies and roasted garlic cloves
Pressed Sandwiches – Assortment of ham, three-cheese and lemon chicken toasted in a sandwich press and served in bite sized shapes
Paella – Traditional Spanish casserole with shrimp, sausage, chicken, seafood, olive and saffron rice; service with a garden salad and bread
Crepe Bar – Dessert served with a scoop of ice cream on the side, with the following fillings:
A variety of meats are cooked on large skewers, then passed around and carved tableside to your guests by “Gaucho” chefs. Guests communicate to the gauchos by using a disk that they turn from red to green if they want to be served, or back to the red if they wish to stop eating and rest. The gauchos will circulate constantly and serve meats to the guests who are showing the green side of their discs. This creates a festive and interactive mood to the party.
Meats (choose four):
On the Table:
Brazilian Salad Bar: