BANQUET MENU | ENDLESS INDULGENCE速
Breakfast
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BEVERAGE SELECTION Hot Chocolate Regular Coffee Decaffeinated Coffee Chamomile Tea
Selection of Fresh Juices: Orange, Grapefruit, Pineapple, Watermelon Papaya, Melon, Beet, Green, or Carrot
FRUIT SELECTION Papaya, Melon and Cottage Cheese Plate
Seasonal Fruit Cocktail with Coconut
Granola with Pineapple, Watermelon and Honey
Cup of Yogurt with Honey and Granola
EGGS & OMELETTES Chilaquiles (Lightly Fried Red or Green Corn Tortillas) with Chicken
Choice of Omelette: Ham, Cheese and Vegetables or Plain
Choice of Scrambled Eggs: Machaca, Ham, Sausage, Greens or Plain
Beef Enchiladas Au Gratin
SWEET SELECTIONS Hot Cakes with Fruit Skewers, Honey and Vanilla Sauce
Made-to-Order Crepes Nutella, Dulce de Leche, Chocolate or Powdered Sugar French Toast with Red Berries and Vanilla Sauce
Variety of fresh breads, butter, jam, regular and decaf coffee and chamomile tea
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Breakfast
Breakfast Menu
Breakfast
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CONTINENTAL Freshly Squeezed Orange and Grapefruit Juice Variety of Fresh Breads Mixed Fruit Jams, Honey and Butter Whole Milk, Skim Milk or Soy White or Whole Wheat Toast
Served with bread, butter, regular or decaffeinated coffee and assorted teas
AMERICAN Selection of Juices: Orange, Grapefruit, Pineapple and Papaya Variety of Fresh Breads Assorted Cereals with Milk and Bananas Your Choice of Eggs Made-To-Order with Ham, Sausage or Vegetables Hash Browns Mixed Fruit Jams White or Whole Wheat Toast
Served with bread, butter, regular or decaffeinated coffee and assorted teas
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Breakfast
Breakfast Buffet
Lunch
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SOUPS Tortilla Soup, with Diced Avocado, Fresh Cheese, Cream and Tortilla Chips Roasted Lime Soup with Tortilla Julienne and Diced Poultry Tlalpeño Broth with Chipotle Essence Consommé with Vegetables, Croutons and Parmesan Cheese
CREAMS & BISQUES Cream of Tomato and Orange Andalusian Gazpacho with Ginger Cream
APPETIZERS Vegetable Terrine with Goat Cheese, Ranch Dressing and Tomato Focaccia
SALADS Caesar Salad with Homemade Soft Garlic Croutons and Aged Cheese Grilled Panela Cheese with Crisp Lettuce, Roasted Tomato and Grapefruit Vinaigrette Roasted Vegetable Antipasto with Aged Cheese and Quail Egg Crispy Lettuce with Roasted Tomato, Portobello Wedges and Mango Vinaigrette
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Lunch
Lunch Menu
Lunch
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POULTRY Chicken Breasts with Annatto Oil, Garlic Potatoes and Julienne of Vegetables Blackened Chicken Breast with Sweet Potato Mash, Sun-Dried Tomatoes and Chinese Peas Chicken Breast with Tomato Juice, Roasted Garlic, Polenta and Zucchini Cake Barbecued Breast with Corn bread, Roasted Vegetables and Goat Cheese
BEEF, VEAL & PORK Pork Tenderloin with Hibiscus Flower Sauce, Saffron Risotto and Baby Vegetables Barbecued Roasted Pork Medallions, Vegetable Skewers and Polenta
SEAFOOD Local Grouper Fillet, Mexican Rice and Veracruz Sauce Tikin-Xic Fish Fillet, Sauteed Onion, Tropical Rice and Rosemary Roasted Peppers Coconut-Breaded Fish, Plantain Mash and Chayote Almonds with Corn
VEGETARIAN Roasted Vegetables with Tomato Coulis Portobello, Eggplant and Peppers Spring Farfalle with Cheese Slices Vegetable Ratatouille Topped with Fresh Cheese
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Lunch
ENTREES
Lunch
DESSERTS Chocolate Truffle Cake with Candied Fruit in Vanilla Sauce Soft Banana Cake Caramelized with Cinnamon Sauce Mascarpone Cheese Cream with Bailey’s Liqueur Sauce Trio of Chocolate with Chocolate Sauce and Crispy Hazelnut Passion Fruit Mousse with Rosemary Strawberry Compote Crisp Apple Tart with Cinnamon and Marzipan Vanilla Créme Brulée with Red Berry Compote Coconut Creme Caramel with Crispy Honey Chili Guajillo Créme Brulée with Mango Compote and Vanilla
Served with Regular and Decaffeinated Coffee
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Lunch
Lunch Buffet COLD BUFFET CREAMS Cream of Leek and Potato with Cheese and Garlic Croutons
SALADS Chicken Caesar Salad with “Tequila” Tomatoes Cucumber Sticks with Cilantro and Blue Cheese Dip Jicama Vine Salad with Pineapple, Orange and a Touch of Cilantro Pasta Salad with Cold Meats and Artichoke Hearts Shrimp Salad with Fusilli, Hydroponic Lettuce, Cherry Tomatoes and Pesto Fried Pepper Salad with Goat Cheese and Quail Egg Seafood Stuffed Avocado Terrine of Fowl with Piquillo Pepper, Eggplant and Asparagus Polenta with Smoked Scottish Salmon and Black Olive Powder Sliced Tropical Fruits with Coconut
DESSERTS Tropical Fruit Tartlets
Blueberry Clafoutis
Passion Fruit Cheesecake
Tapioca with Red Fruit Compote
Brownie with Nuts
Walnut and Honey Tart
Vanilla Panna Cotta with Raspberry Compote
Linzer Cake Caracas Chocolate Cake
Vanilla Creme Brulée
Includes bread, butter, regular and decaffeinated coffee and assorted teas
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SOUPS & SALADS Minestrone Soup Fresh Green Salad with Raspberry Vinaigrette Greek Salad with Feta Cheese Tomato, Provolone Cheese and Pesto with Baby Arugula Mediterranean Seafood Salad Nicoise Salad
MAIN COURSE Fresh Grilled Salmon with Chablis Caper Cream Sauce Chicken Scaloppine Piccata Lamb Moussaka Andalusian Beef Fillet
SIDE DISHES Mushrooms Sauteed with Garlic and Rosemary Saffron Rice Vegetable Ratatouille Baked Baby Potatoes with Rosemary Butter
DESSERTS Tiramisu
Red Berry Tarte
Almond Toscano
Gianduja Macaroons
Chocolate Truffle Cake
Profiteroles with Orange Chiboust Cream
Apple Tarte Tatin
Banana Cake Dobosh
Raspberry Panna Cotta
Includes bread, butter, regular or decaffeinated coffee and assorted teas
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Lunch
MEDITERRANEAN BUFFET
Lunch
MEXICAN BUFFET SOUPS & SALADS Tortilla Soup with Trimmings AvocadoStuffed with Seafood Baby Spinach Salad with Tomato, Oaxaca Cheese and Cilantro Vinaigrette Marinated Octopus with Tri Color Chips Crisp Green Salad with Cucumber, Chambray Corn and Papaya with Oregano Vinaigrette Caesar Salad with “Tequila” Tomato
MAIN COURSE Veracruz Fresh Salmon Seafood Medley with Garlic and Mushrooms Chicken Breast with Candied Onions Marinated Roasted Leg of Lamb Beef Fajitas
SIDE DISHES Refried Beans with Panela Cheese Mexican Rice Chayotes with Corn Grains Topped with Oaxaca Cheese Baked Baby Potatoes with Rosemary Butter Tortillas and Mexican Sauces
DESSERTS Chocolate Cake
Churros
Cheesecake with Fruit
Snow Doughnuts
Tres Leches
Caramel Pudding
Lemon Pie
Upside Down Pineapple Cake
Mamey Cake with Coffee
Rice Pudding
Includes bread, butter, regular and decaffeinated coffee and assorted teas
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Lunch
DELI BUFFET SOUP AND SALAD Red Cabbage Salad Marinated with Spices and Artichoke Hearts with Italian Dressing
Andalusian Gazpacho Pasta Salad with Olives, Roasted Tomatoes and Fresh Cheese
Potato Salad with Bacon and Onions with Spanish Vinaigrette
Green Salad with Hydroponic Lettuce, Baby Corn and Blue Cheese Dressing
Tomato with Oaxaca Cheese, Arugula and Basil Oil
Grilled Vegetables with Rosemary and Ranch Dressing
SANDWICHES (Make Your Own) CHARCUTERIE
FROM THE SEA
Smoked Turkey, Ham, Pork, Roast Beef, Genoa Salami, Chicken Breast
Tuna Salad, Smoked Salmon, Shrimp and Crab Salad
INTERNATIONAL CHEESES
BREADS
Cheddar, Camembert, Swiss, Provolone, Gouda, Monterey with Jalepe単os
Whole Wheat Baguette, Whole Wheat Bun, Four Grain Ciabatta, Pumpernickel Buns and Brioche
Served with Mayonnaise, Mustard, Ketchup, Jalape単os, Pickles, Guacamole, Chips
HOT SIDE DISHES Potato Wedges with Butter and Rosemary Farfalle with Roasted Tomato and Goat Cheese Glazed Sweet Potato Cupcakes
DESSERTS Trio of Chocolate
Carrot Cake
Coconut Flan
Walnut Cake
Apple Tart with Marzipan
Peach Crumble
Fruit Tart
Chocolate Almond Cake
Crispy Cheese and Orange Sachet
Red Fruit Bavarian
Includes bread, butter, regular and decaffeinated coffee and assorted teas
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Lunch
CARIBBEAN SOUPS & SALADS Cream of Roasted Pumpkin with Honey Chicken Curry Salad with Garlic Mayonnaise Beet Salad with Caramelized Onion and Aged Balsamic Vinaigrette Green Salad with Shrimp, Papaya Vinaigrette and Fresh Sprouts Fish “Aguachile” with Sliced Coconut Pickled Fish Roulade with Oregano Essence
ENTREES Cuban Roast Beef Caribbean Fish with Mango Sauce and Cayenne Pepper Caribbean Seafood Creole Chicken Breast Roasted with Achiote Oil Pork Tenderloin Spiked with Tamarind Sauce
HOT SIDE DISHES Golden Corn with Coconut Milk Fried Plantains Tropical Rice with Coriander Coconut Sheets Roasted Tomatoes with Oregano Cheese Gratin
DESSERTS Chocolate Cake
Coconut Flan
Mango Creme Brulée
Tropical Fruit Tart
Piña Colada Cake
Orange Yogurt Cake
Caramelized Banana Cake
Blueberry Clafouti
White Chocolate Shell with Tropical Fruits
Includes bread, butter, regular and decaffeinated coffee and assorted teas
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Dinner
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SOUPS French Onion Soup with Gruyere Cheese Vegetable Minestrone Tortilla Soup
CREAMS & BISQUES Cream of Portobello with Truffle Foam Cream of Tomato and Roasted Garlic with Goat Cheese Cream of Spinach with Escargot and Kalamata Olive Focaccia
APPETIZERS Mixed Ceviche (Octopus, Shrimp and Fish) with Mango Infusion and Cocktail Sauce with Chili Pepper Tomato Tartare with Roasted Shrimp, Baby Arugula and Fennel Dressing Vegetable Terrine with Goat Cheese
SALADS Mixed Nicoise Salad with Quail Eggs, Trio of Peppers, Anchovies, Potatoes, Tomato, Green Beans and Olives Lettuce Hearts with Hearts of Palm, Prosciutto and Mango Vinaigrette
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Dinner
Dinner Menu
POULTRY Blackened Chicken Breast with Saffron Polenta, Vegetable Medley and Portobello Cream Turkey Breast Roulade Stuffed with Spinach, Cream Cheese and Avocado with Wild Rice and Fresh Beans
BEEF, LAMB & VEAL Angus Beef Fillet with Roasted Portobello, Cherry Tomatoes and Polenta Medallions with Sun Dried Tomatoes
PORK Pork Skewers with Bacon, Wild Rice, Baby Spinach, Tomato and Extra Virgin Olive Oil Pork Loin with Wild Mushroom Sauce
FISH & SEAFOOD Fillet of Salmon with Coriander Sauce, Saffron Rice and Tomato Sauce Fresh Fish Fillet, Lemon Cream, Tomato and Zucchini
COMBINATION ENTREES Chicken Breast, Shrimp Skewer with Aioli Dressing, Mashed Potatoes and Kalamata Olives Duo of Salmon with Blackened Shrimp, Rice with Quinoa and Chayote Gratin
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Dinner
ENTREES
Dinner
DESSERTS Chocolate Truffle Cake with Candied Fruit in Vanilla Sauce Soft Banana Cake with Caramelized Cinnamon Sauce Mascarpone Cheese Cream with Bailey’s Liqueur Sauce Trio of Chocolate with Chocolate Sauce and Crispy Hazelnut Passion Fruit Mousse with Strawberry Rosemary Compote Crispy Cinnamon Apple Tart with Marzipan Vanilla Creme Brulée with Red Berry Compote Coconut Creme Caramel with Crispy Honey Guajillo Chili Cream Brulée with Mango and Vanilla Compote
Served with regular and decaffeinated coffee
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Dinner
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Dinner
Dinner Buffet ITZAMNÁ BUFFET SOUPS & SALADS Lobster Bisque with 5 Spice Cream
Cheese and Indian Walnut
Crisp Lettuce with Dried Tomatoes, Coconut Slices, Shrimp and Champagne Vinaigrette
Polenta Medallions with Prosciutto and Dried Fruit Caprese Salad with Buffalo Mozzarella
Spinach and Arugula Salad with Goat
FROM THE SKY
FROM THE OCEAN
Grilled and Blackened Chicken Leg and Thigh
Seafood Casserole with Shellfish Coulis
Turkey Skewers with Roasted Bacon
Chardonnay Salmon Fillet with Fennel Confit
FROM THE LAND
FROM THE ORCHARD
Roast Pork with Barbeque Sauce and Pineapple
Potato Stuffed with Bacon Mousse and Yellow Curry
Roasted Baby Back Ribs with Herbs
Wild Rice with Sliced Portobello, Provençal Tomato Wedges and Basil Butter
Thyme Crusted Steak Fillet
DESSERTS Tropical Fruit Tartlets
Blueberry Clafoutis
Cheesecake with Passion Fruit
Tapioca with Red Berry Compote
Brownie with Nuts
Walnut and Honey Tart
Vanilla Panna Cotta with Raspberry Compote
Linzer Cake Caracas Chocolate Cake
Vanilla Creme Brulée
Served with bread, butter, regular and decaffeinated coffee
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SOUPS & SALADS Miso Soup Coconut Soup with Seaweed Sushi and Nigiri Tuna and Salmon Sashimi Crisp Lettuce with Mango and Tofu
ENTREES Beef with Sauteed Broccoli and Oyster Sauce Pork with Onion, Pineapple and Bell Pepper with Sweet and Sour Sauce Sauteed Chicken with Mushroom and Hoisin Sauce Malaysian Fish Wrapped in Banana Leaf Mixed Vegetable Tempura in Tamarind Sauce Indonesian Rice Noodles with Shrimp Japanese Steamed Rice Spring Rolls
DESSERTS Pistachio Panna Cotta Tropical Fruit Bavarian with Crumble Gianduja Chocolate Macaroons Profiteroles with Orange Chiboust Banana Cake Dobosh Crispy Cheese and Orange Sachet Coconut Flan Peach Crumble Served with bread, butter, regular and decaffeinated coffee
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Dinner
ASIAN BUFFET
SOUPS & SALADS Cream of Eggplant with Cumin
Ginger Cream with Curry Shrimp Skewers
Greek Salad with Feta Cheese and Aged Balsamic
Couscous with Dried Fruit and Extra Virgin Olive Oil
Artichokes with Prosciutto, Brie Cheese and Dill Cream
Crispy Lettuce with Sliced Fennel, Asparagus and Cucumber
Hummus with Pita Bread
ENTREES Catch of the Day Stuffed with Serrano Ham Wrapped Shrimp and Pesto Cream Chicken Breast with Tomato Sauce, Capers Au Gratin Roasted Beef Fillet with Green Peppers and Caramelized Shallots Pork Tenderloin Roasted with Spices and Mushrooms Duck Confit with Spices and Sweet Soy
SIDE DISHES Wild Rice with Portobello and Coriander Chayote Gratin with Smoked Cheese and Baby Corn Mediterranean Vegetable Quiche Polenta with Sun Dried Tomatoes
DESSERTS Tiramisu
Raspberry Panna Cotta
Coffee Creme BrulĂŠe
Red Berry Tartlet
Almond Toscano
Gianduja Chocolate Macaroons
Chocolate Truffle Cake
Profiteroles with Orange Chiboust
Apple Tart Tatin
Banana Cake Dobosh
Served with bread, butter, regular and decaffeinated coffee
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Dinner
NEW WORLD SPICES AND FLAVORS BUFFET
Hors d’Oeuvres
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COLD SELECTION Vegetarian Rolls with Fresh Mint and Soy Sauce Mini Wrap with Tomato, Guacamole and Mozzarella Andalusian Gazpacho with Arugula Pistou Cheese Medley with Fresh Fig Mini Stuffed Brioche (Cheese, Tuna or Vegetarian)
HOT SELECTION Chicken Skewer with Peanut Sauce Chicken, Shrimp or Vegetarian Nem with Passion Fruit Sauce and Black Sesame Choux Stuffed with Manchego Cheese and Turkey Ham Teriyaki Chicken in Almond Sauce Spring Rolls with Sweet and Sour Sauce Mini Shrimp and Chicken Samosa with Ginger in Spicy Sauce Accra Cod with Spicy Island Sauce
MEXICAN SPECIALTIES Corn Gazpacho with Coriander Chicken Empanadas with Manchego Cheese Vegetarian Empanadas Chicken Taquitos Beef Sopes “Gringa” Tacos with Chihuahua Cheese Squash Blossom Gyoza with Cream Cheese
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Hors d’Oeuvres
Hors d’Oeuvres
Snacks
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TZALAM Juice Island: Watermelon, Pineapple, Orange and Hibiscus Flower Fresh Sliced Seasonal Fruit Fruit Yoghurt Natural Water Served with Regular and decaffeinated coffee
EXTRAS Granola Bar 5 USD Per Piece Pringles 6 USD Per Piece Ham and Cheese Croissant 10 USD Per Piece Chips with Salsa and Pico de Gallo 15 USD (10 Persons) Bagel with Salmon and Cream Cheese 16 USD Per Piece Indian Nuts 18 USD (10 Persons) Vegetable CruditĂŠ with Dip Blue Cheese and Curry 20 USD (10 Persons) Cheese Platter 40 USD (10 Persons)
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Snacks
Snack Breaks
Post Reception
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Red Pozole Guerrero
Green Chilaquiles with Oaxaca Cheese Gratin
Beef “Tinga” Tacos Marinated and Served with Fresh Cheese
Guacamole with Tri-Color Chips
X-Nipec Sauces, Pico de Gallo, Molcajete and Green Media Noche
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Post Reception
Post Reception Menu
Beverages
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SPIRITS Tequila Milagro Blanco
Smirnoff Vodka
Whiskey Passport Scotch
Tequila Hornitos Reposado
Bacardi Rum White
Dewar´s White Label
Appleton Rum Special
Jim Beam Whiskey
Tequila Centenario Añejo
Matusalem Rum Clasico
Don Pedro Brandy
Sky Vodka
Tanqueray Gin
LIQUEURS & CORDIALS Martini Rossi Red
Coffee Liqueur
Curacao Liqueur
Martini Rossi White Extra Dry
Orange Liqueur
Casis Liqueur
Melon Liqueur
Amaretto Di Amore
WINE Santo Tomas “St” French Colombart & Santo Tomas “St” Merlot
BEERS Corona, Pacifico, Negra Modelo
MARGARITAS Lime, Strawberry, Hibiscus and Tamarind
MOJITOS Traditional, Mango And Strawberry
MARTINI Dry Martini, Apple, Water Melon and Cosmopolitan
WATER Sparkling and Still Water
SOFT DRINK Coke, Diet Coke, Sprite, Ginger Ale, Fanta and 7Up
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Beverages
Open Bar
Blvd. Kukulcan Km.21+260, Punta Nizuc, Cancun, Q. Roo 77500, Mexico For more information contact us at: USA: 1.855.MY.NIZUC (1.855.696.4982) |
MEX: 1.800.MY.NIZUC (1.800.696.4982)
Tel: +52.998.891.5700 | Email: reservations@nizuc.com www.nizuc.com 32