Latin Night New Year’s Menu

Cocktail Hour

Fresh Mozzarella and Tomatoes
Yellow and red tomatoes and basil leaves drizzled with virgin olive oil

Seasonal Grilled Vegetable Medley
Earthy mix of seasonal vegetables finished with olive oil, garlic, basil, and a sweet aged balsamic vinegar reduction

Seasonal Fruit Display
Seasonal market fresh fruits and berries

Edamame, Corn & Farro Salad
Dried cranberries, pecans, cilantro, scallions

Southwest Bean Salad
With hand-cut tortillas, roasted corn, red cabbage, and kale

Cold Antipasto Salad
Gemelli pasta, Genoa salami, tomato, pesto

Marinated Mushroom and Peppadew Salad
Balsamic, olive oil, red and golden peppadew peppers, tomato, red onion, kalamata olive

Palazzo Charcuterie
Displayed on our magnificent butcher blocks
Dry-aged hot and sweet Italian sausage, Imported cured meats, assorted hand-chiseled cheese wheels, toasted crostinis and flatbreads with toppings of bruschetta and crumbled goat cheese Imported olives, and Italian specialties

Immersion Bar

– Butterflied jumbo white tiger shrimp with a Thai chili glaze
– Zucchini: breaded and toasted
– Mozzarella Carrozza: panko-crusted authentic Italian grilled cheese
– Calamari Fritte: with lemon wedges Accompanied by Pomodoro Sauce

Suckling Pig
5 hour slow-roasted

Carving Station
Marinated Grilled Flank Steak with Chimichurri

Latin Flair
Seafood Paella with lobster, shrimp, mussels, clams, chicken, and chorizo
Rope Vieja flank steak sautéed with vegetable medley, poblano peppers, and olives Chicharon fried pork loin dressed with diced peppers
Sweet oven-roasted plantains and Yuca fries

Hot Displays:

Chicken Piccata
Linguine with White Clam Sauce
Mussels Fra Diavolo

* Reception *

First Course

Caesar Salad
Chilled Romaine lettuce with black crushed peppercorn, parmesan, creamy Caesar, and a toasted bread crumb croustade

Second Course

Penne Alla Vodka
Prepared “al dente” and finished with fresh basil

Entrees
Guest Choice of Five:

Herb Rubbed Salmon and Blistered Grape Tomatoes
Lemon Basil Beurre Blanc

Oven Roasted Filet Mignon
Served medium; with a warm demi-glaze of fire roasted shallots, green peppercorns and a red wine reduction

French Cut Pork Chop
Fire-roasted cherry peppers and sliced garlic cloves

Herb Roasted Chicken Breast
Seasoned French-cut chicken breast saut ed in a rustic shallot demi -glaze

Vegetarian Option:

Roulade of Vegetable Lasagna

Dessert Buffet
Tres Leches Cake * Ice Cream Sundae Bar * Chocolate Dipping Fountain * Warm Churro Station

Super Premium Bar
Premium Spirits, varietal wine selections, imported and domestic beers along with unlimited soft drinks, juices and mocktails

*Champagne Toast at Midnight*

Fresh Brewed Coffee, Tea, Espresso

Late Night Breakfast To-Go:

Assorted croissants, sliced bagels, muffins, scrambled eggs, pancakes, sausages and hash browns

New York Style Hot Pretzels and Popcorn Display

Hot Chocolate, Coffee, Tea