Menus and menu items are subject to change without notice based on availability and current protocols.
Passed or displayed
Curated in increments of 25
Grilled Shrimp Shooter and Mango Gazpacho
Beef Carpaccio, Shallots, Capers and Grana Padano
Spicy Beef Tartare, Caramelized Halloumi Cheese,
Pistachios and Curry Kataifi Nest Smoked Duck Breast, Spiced Papaya Salsa and Duck Chicharron
Lump Crab, Avocado Salad in Sesame Cones
Gravlox “Tartare”, Spanish Potato Tortilla and Chive Crème Frâiche
Black Truffle Arancini with Fontina, Parsley, Lemon and Aioli
Mushroom and Cotija Pecorino Quesadilla
Korean BBQ Short Ribs, Mango-Yuzu and Peppercress in Steam Buns
Crispy Chicken Slider, Honey Sriracha Glaze and Kimchi
Kalua Pork Slider, Pineapple Slaw and Kimchi Aioli
Miniature Pulled Pork Cubans
Roasted Lamb Chop Bites
Duck A L’Orange Bundles and Citrus Agrodolce
Crisp Shrimp Tempura and Soy Ginger Dip
Miniature Lobster Pot Pies
Miniature Lump Crab Cakes and Green Tomato Jam
Curated in increments of 50
Bay Scallops, Lime, Cilantro and Mango Ceviche
Shrimp and Lobster, Avocado, Corn and Tomato Salad
Lump Crab Louie Martini
Ahi Tuna Poke, Yuzu Ponzu, Kimchi Sauce, Pickled Onions, Almonds and Toasted Sesame Furikake
These items can be prepared raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition.
All prices subject to 13.5% combined taxes and 20% service charge.
Please contact your Catering, Convention Services or Sales Manager for more information on the new menus. Should you not yet have a hotel contact, please call us at 804-649-4612 or email us at [email protected] to request a copy.