MORNING AND AFTERNOON INTERMEZZO’S


Strawberry Delight

• Strawberry pistachio tartlet’s
• Strawberry vanilla phyllo cups
• Strawberry whipped cream crêpes
• Strawberry yogurt flavored with palm sugar
• Freshly baked miniature strawberry Danish
• Fresh strawberries and cream and chocolate dipped strawberries
• Individual strawberry Tiramisu
• Freshly brewed coffee, decaffeinated coffee and herbal teas
  

We can also arrange this particular break with other single fruit theme
such as coconut or other fruits of your choice.

Mexican Morning Bakery

• Chilled orange, carrot and apple juice
• A selection of tropical sliced fresh fruit to include watermelon, pineapple,
  papaya and mango or dragon fruit (seasonal)
• An assortment of Mexican bakeries to include mantecadas, banderillas, conchas, churros, buñuelos cocadas and orejas
• Individual rice pudding
• Café de olla, hot chocolate Abuelita
• Freshly brewed coffee, decaffeinated coffee and herbal teas
  

It´s Milk

• Individual natural and fruit flavored yogurts
• Strawberry Tiramisu
• Passion fruit panna cotta
• Strawberry white chocolate cheesecake
• Fruit cocktail with coconut milk and rice pudding
• Brie cheese on pumpkin seed bread with tomatoes
• Cheddar on walnut bread with cranberry relish
• Milk shakes and iced chocolate milk
• Freshly brewed coffee, decaffeinated coffee and herbal teas
  

Cookie Break

• Almond orange biscotti
• Chocolate biscotti and triple chocolate chip
• Chocolate dipped coconut rochers
• Honey oatmeal cookies
• Pistachio macaroons and raspberry macaroons
• Peanut butter cookies
• Whole milk, chocolate milk, freshly brewed coffee, decaffeinated coffee
  and herbal teas

Power Break

• Fresh fruit juice, vegetable juices and fruit smoothies
• A selection of sliced tropical fresh fruit
• Multi-grain muffins and granola bars
• Dark chocolate grissini and assorted dried fruits and nuts Individual fruit
  flavored yogurts
• Miniature banana walnut bread
• Freshly brewed coffee, decaffeinated coffee and herbal teas
• To invigorate your participants The Ritz-Carlton Cancun recommends:
  An optional 10 minute light aerobics break, which includes an instructor,
  sound system and invigorating music or al shoulder massage service with qualified therapists

Apples, apples and more apples

• Apple juice and apple turnovers
• Freshly baked apple and raisin Danish
• Apple strudel with vanilla sauce
• Apple and whipped cream spring rolls
• Whole red and green apples
• Baked apple cinnamon tartlets topped with rum flavored whipped cream
• Freshly brewed coffee, decaffeinated coffee and herbal teas
  

Sweet Citrus

• Orange juice, grapefruit juice and lemonade
• Miniature lime-meringue pies and Yucatan orange crème brulée
• Key lime custard tartlets topped with citrus
• Grand Marnier flavored chocolate mousse
• Miniature lemon and poppyseed pound cake
• Citrus salad with mint in orange cups
• Freshly brewed coffee, decaffeinated coffee and herbal teas

Dulce Mexico

• Churros and buñuelos
• Dulce de camote and coconut sweets
• Assorted Mexican sweets
• Orejas dipped in chocolate
• Quesitos (cream cheese puffs)
• Rice pudding
• Café de olla, hot chocolate and atole
• Freshly brewed coffee, decaffeinated coffee and herbal teas

Chocolate Fantasy

• Jivara chocolate dipped banana skewers
• Chocolate dipped strawberries
• Miniature chocolate doughnuts
• Dark and white chocolate brownies
• White chocolate tiramisu with raspberries
• Trio of chocolate mousses
• A selection of chocolate chip cookies
• Three color chocolate grissini
• Hot chocolate, freshly brewed coffee, decaffeinated coffee and herbal teas
  

Tea at The Ritz-Carlton

• Freshly baked plain and raisin scones
• Presented with strawberry preserves, orange marmalade and whipped cream
• A selection of fine tea pastries and miniature fresh fruit tartlets
• Gourmet chocolate truffles
• An assortment of the classic open faced sandwiches
• A selection of aromatic and herbal teas
  

Creamy Shakes

• Assorted Italian style gelatos
• Served in waffle cones or cups with a variety of toppings
• A variety of milk shakes
• Iced coffee with vanilla ice cream and whipped cream
• Freshly brewed coffee, decaffeinated coffee and herbal teas

Botana Mexicana

• Hibiscus, watermelon and pineapple water
• Crispy tortilla chips served with red tomato salsa, green tomato salsa
  and pico de gallo
• Guacamole with cilantro and fresh cheese
• Mini ceviche and quesitos (cream cheese puffs)
• Churros, buñuelos and coconut sweets
• Mexican ice cream bars
• Freshly brewed coffee, decaffeinated coffee and herbal teas

Intermezzo´s A La Carte are also available.

PACKAGES - RECEPTIONS

Monterrey

• Canapés presented on food stations
• Mini tortilla rolls of chicken salad with celery and walnuts
• Minted melon salad with Mexican goat cheese and pine nuts
• Smoked salmon with herbed sour cream
• Sips of tomato gazpacho with mozzarella cheese
• Baby shrimp ceviche with green apples
• Crispy grissini wrapped with arugula and parma ham
• Dry snacks, Assorted nuts, tortilla chips and sesame lavosh
• Warm hors d´oeuvres passed butler style
• Chicken and prawn pot stickers with soy dipping sauce
• Goat cheese with pepperonata baked in puff pastry
• Vegetable spring rolls with a sweet chili dipping sauce
• Miniature salmon and onion quiche flavored with thyme
• Miniature crunchy chocolate cakes
• Raspberry madeleines half dipped in bittersweet chocolate
• Individual vanilla crème brulée topped with strawberries
• Chocolate dipped biscotti
  

Flavors of the Caribbean

• Cold canapés presented on food stations
• Smoked salmon tartar with tobiko
• Seared Cajun tuna with papaya sauce presented in a miniature dish
• Wild mushroom ceviche on a miniature tostada
• Scallop salad with white truffle oil marinade
• Shrimp salad with caramelized avocado
• Snow crab claws with mustard mayonnaise
• Dry snacks, Chili cheese grissini, macadamia nuts and tortilla chips
• Hot tidbits served butler style
• Spicy chicken wings with cucumber-yogurt raita
• Thai prawn mousse on sugarcane skewers
• Crabmeat cakes with grain mustard sauce
• Goat cheese quiche with calamata olives and marinated sweet peppers
• Beef teriyaki and spring onion skewers
• Sweets, Chocolate and mocca miniature éclairs, Freshly baked miniature apple tart, Dark chocolate and pecan nut brownies
• A selection of home-baked cookies and biscotti
• Fresh berry tartlets

BUTLER PASSED CANAPÉS

Cold selections

• Wild mushroom ceviche on a miniature tostada
• Crispy grissini wrapped with arugula and Parma ham
• Mini tortilla roll of chicken salad with celery and walnuts
• Goat cheese and roasted peppers wrapped in grilled zucchini
• Baby shrimp ceviche flavored with tequila
• Lobster salad flavored with wasabi mayonnaise and tobiko
• Lollipops of Nuevo Leon goat cheese, garlic and fresh herbs rolled in toasted nuts
• Almond studded dates wrapped in Serrano ham
• Scallop salad with white truffle oil marinade
• Cajun seared ahi tuna cube brochette with pickled cucumber and American caviar
• Baja California oyster with crispy pancetta and “let’s oyster” vinaigrette
• Smoked salmon tartar with quail egg and American caviar
• Chilled lump crabmeat with chive crème fraiche on Belgium endive
  

Hot selections

• Deep-fried pork and Chinese cabbage won tons
• Goat cheese quiche with calamata olives and marinated sweet peppers
• Chicken tacos with mole sauce
• Vegetable spring rolls with a sweet chili dip
• Miniature empanadas filled with chorizo, Oaxaca cheese and epazote
• Crabmeat cakes with mango papaya slaw
• Deep-fried prawns in spring roll skin, Thai chili sauce
• Black truffle crème brulée with peach chutney
• Beef and spring onion teriyaki skewers
• Smoked Chilean sea bass brandade tartlet with roasted bell pepper sabayon
• Miniature tamales with a spicy vegetable filling
• Black truffle quiche with fresh snipped chives
• Alaskan crabmeat cakes with grain mustard sauce
• Steamed lobster dumplings with American caviar
• Baby tandoori marinated lamb chops with raita
• Shrimp and chicken pot stickers with a light soya ginger dip
• Foie gras crème brulée with port wine glaze
• Crispy phyllo quiche filled with chorizo, mushrooms and manchego cheese
• Deep-fried pork and Chinese cabbage won tons

RECEPTION ENHANCEMENTS

Culinary Presentations

• Oven roasted leg of lamb with rosemary potatoes and red wine jus
  Pommery mustard and herb focaccia
• Peppercorn crusted roasted New York sirloin with creamy peppercorn sauce
• Whole roasted turkey
• Cranberry relish and shallot raisin sauce with miniature rolls
• Beef tenderloin baked in puff pastry
• Slow roasted steamship round of beef
• Honey roasted Virginia ham
• Angel hair and penne pasta station
• Freshly prepared risotto with your choice of seared sea scallops, white truffle oil, asparagus and forest mushrooms
• Caribbean lobster and lemon confit with crispy pancetta
• Whole roasted suckling pig “lechon style”
• Tacos al Pastor, Marinated pork with pineapple on a rotisserie
• Quesadillas y sopes
• Fajitas
• Tamales and empanadas
• Chicken and red tomato tamal in a banana leaf
• Beef and green tomato tamal in a banana leaf and sweet tamal in a corn husk
• Ceviche bar
  

Additional Cold Favorites

• Antipasti display
• Salami, Prosciutto di Parma, roast beef and paprika mortadella
• Vitello tonnato
• Tomato mozzarella “caprese”
• Marinated and grilled sweet red and yellow bell peppers
• Marinated zucchini, mushrooms, calamata olives, tomatoes
• Parmesan and provolone cheese
• Middle eastern mezze, Hummus, baba ghanoush, fatoush, tabbouleh
  Cucumber garlic yogurt, tomato and zucchini dolmas
• Artisanal cheese selection
• Domestic cheese display
• Baguette and Carrs water crackers
• Chilled shrimp
• Lobster medallions
• Stone crab claws
  

Additional Favorites

• Salmon varieties
• Sushi and sushi rolls
• Marinated grilled lobster tail with lemon butter sauce
• Grilled beef sirloin steak with shallot infused red wine sauce
• Seafood brochettes
• Paella Valenciana

PLATED DINNER

Island Adventure

• Garden greens with sun dried cherry tomatoes
• Blackened snapper fillet with roasted pineapple salsa
• White coffee cake with pistachio ice cream and banana rum sauce
  

Asian Inspirations

• Spicy coconut soup with chicken, ginger, lemongrass and straw mushrooms
• Thai-style crispy Chilean sea bass fillet topped with an Asian papaya slaw
  on asparagus and wild rice cake
• Warm macadamia nut bread and butter pudding with palm sugar passion fruit ice cream and mango sauce

Pacific Coast Cuisine

• Lemongrass and palm sugar glazed quail supremes on a tabbouleh salad
  with mesclun greens and chipotle date vinaigrette
• Jerk marinated grilled beef medallion on mashed potatoes
• Passion fruit dessert sampler
  

Extravagancia

• Marbled duck liver terrine with port wine reduction and shallot pear jam
  Toasted butter brioche
• Five onion cream soup with gruyère cheese crostini
• Champagne sorbet in chilled watermelon soup
• Pan roasted Chilean sea bass fillet on balsamic infused lentils
• Raspberry crème brulée topped with a raspberry swirl ice cream
  

Mexican Mystique

• Mayan Caesar salad
• Black bean cappuccino with garlic confit and Parma ham
• Paprika cheese stick
• Braised veal cheeks in a light mole sauce with cuitlacoche ravioli
• Roasted jicama
• “Tres leches” three milk cake served with a hibiscus sauce and “Abuelita” chocolate ice cream

Mexican Inspirations

• Meticulously paired with Mexican wines
• Slow roasted beef tenderloin carpaccio marinated in Mexican black beer
• “Chilpachole de jaiba” blue crab soup flavored with guajillo chile
  and epazote oil
• Olive and citrus leaf crusted lamb rack on Nuevo Leon goat cheese
  mashed potatoes
• Roasted endives, hierba buena fava beans and red wine vinegar lamb jus
• Mexican chocolate brownie with crema de tequila sauce
  and praline ice cream
  

The Classic

• Amuse bouche
• A small pre-plated appetizer creation by our chef
• Romaine lettuce tossed with Caesar dressing, Parmesan cheese and olive focaccia crouton
• Grilled beef medallion and oven roasted half Caribbean lobster tail with garlic mashed potatoes, asparagus and red wine sauce
• The Ritz-Carlton tiramisu

Journey to Havana

• Hot smoked Havana style salmon on chorizo pie, frisée and arugula greens Tossed in a tequila dressing
• Cuban lobster bouillabaisse with grilled bread and ancho chile rouille
• Grilled certified Angus beef medallion seasoned with mojo marinade served with fufu and baby vegetables
• Rum soaked white coffee cake presented with caramelized bananas and pistachio ice cream
  

The Essence of Mexico

• Ameuse-bouche
• Duck salpicon with apple and chile piquin compote in a mini tortilla cone
• Crab and Mexican herb empanadas with smoked tomato compote mesclun greens and five pepper mustard relish
• Huitlacoche risotto with queso panela, crispy chorizo and sweet corn cilantro foam
• Braised boneless beef short ribs and extra virgin olive oil poached Caribbean lobster tail on chorizo potato mash, warm sweat corn salad
• Baja California farm cheese with guyana ate and balsamic glaze
• Mexican dessert buffet

A LA CARTE DINNER SELECTIONS

Cold Appetizers

• Slow braised octopus and cilantro salad on cucumber carpaccio, lime vinaigrette
• Trio of seafood tartar with three types of caviar
• Tuna tartar with sweet and sour vegetables, mango salsa and soy vinaigrette
• Marbled duck liver terrine with port wine reduction and shallot-pear jam toasted butter brioche
• Slow roasted beef tenderloin carpaccio, marinated in Mexican black beer
• Seafood ceviche, marinated with lime, tomatoes and coriander served with crispy tortilla chips
• Confit of Chilean salmon with wasabi yogurt sauce and fennel cucumber salad

Salad Course

• Baby spinach and herb duck confit salad
• Caesar salad
• Garden greens with sun dried cherry tomatoes, caramelized avocad
• Mesclun greens, watercress and endive salad with a light blue cheese dressing
• Mayan Caesar salad
  

Hot Appetizers

• Pan fried crab cake on lemongrass infused sweet red bell pepper sauce
• Caramelized scallop and lemongrass skewer on creamy truffle polenta
• Open faced lobster and asparagus ravioli with cherry tomato and basil sauce
• Prawn tomato risotto with pan roasted asparagus and arugula coulis

Soup Course

• Black bean cappuccino with garlic confit and Parma ham, chile cheese stick
• Five onion cream soup with gruyère cheese crostini
• Spicy coconut soup with chicken, ginger, mushrooms and lemongrass
• Mexican chicken lime soup with sweet bell peppers and coriander served with totopos
• Wild mushroom cream soup with white truffle oil and a garlic herb crouton
• Roasted plum tomato soup with asparagus and basil pesto, garlic Parmesan crostini
• Lobster chowder with prawn won ton and chili oil
  

Sorbets

• Champagne
• Lime with mint
• Yucatan bitter orange
• Iced Jamaica flower tea
  

Fish Entreés

• Pan seared red snapper fillet on crushed lemon potato confit, snow peas and hot calamata vinaigrette
• Pan roasted Chilean sea bass fillet on balsamic infused lentils
• Thai-style crispy Chilean sea bass fillet topped with an Asian papaya slaw
• Salmon medallion on asparagus risotto cake

Chicken Entreés

• Poached chicken breast pot-au-feu with baby vegetables in a ginger and lemongrass infused consommé
• Macadamia crusted chicken supreme on sautéed raisin spinach forest mushroom ragout and porcini jus
• Chicken supreme persillé on Parmesan sage creamy polenta

Beef Entreés

• Jerk-marinated beef medallion on mashed potatoes, mild chili pepper ragout and red wine sauce
• Herb-crusted beef filet on a vegetable confit
• Grilled veal cutlet glazed with citrus herb honey herb butter
  

Lamb Entreés

• Olive and citrus leaf crusted lamb rack on Nuevo Leon goat cheese
• Roasted endive, hierba buena fava beans and red wine vinegar lamb jus
• Slow braised lamb shank “osso bucco style” on saffron risotto
• Grilled double lamb cutlets on soft pecorino polenta
  

A Combination of Entreés

• Grilled beef medallion and oven roasted half Caribbean lobster tail
• Roasted chicken supreme and grilled shrimp on roasted cauliflower purée
  and tomato basil sauce
• Duo of chipotle-herb crusted rack of lamb with garlic confit
• Duo of three chili crusted beef medallion and achiote marinated shrimp
• Braised veal cheeks and grilled prawns on truffle polenta
• Braised boneless beef short ribs
  

Desserts

• The Ritz-Carlton Tiramisu
• Warm apple cinnamon raisin crumble with Yucatan vanilla ice cream
• Warm “Abuelita” chocolate fondant with a soft dulce de leche center
• Warm macadamia nut bread and butter pudding
• Trio of passion fruit
• White coffee cake with pistachio ice cream with banana rum sauce
• Raspberry crème brulée with a raspberry swirl ice cream
• Chocolate and passion fruit “Chichen Itza” pyramid with Xaica sauce and maracuja ice cream
• Coffee, tea, decaffeinated coffee and herbal teas

Petits Fours

• Selection of Thomas Haas gourmet pralines
• A selection of mignardises and Thomas Haas pralines
• Miniature marzipan fruit

DINNER BUFFETS


Yucatan

• Romaine lettuce, pink grapefruit segments and jicama shreds, Tequila vinaigrette
• Ceviche of bay scallops with mango and lime
• Pulled pork salad with corn, beans, roasted peppers and clover honey dressing
• Cambray potato salad with chorizo and jalapeño
• Basket of home fried potato chips with spicy Valentina sauce
• Tortilla soup with sour cream
• Tacos
• Dry rubbed slow roasted rib eye
• Steak fajitas with flour tortillas, pico de gallo, guacamole and sour cream
• Chicken enchilada with ranchero sauce, melted cheddar cheese
• Honey roasted sweet potato quesadilla with mango jicama slaw
• Stewed black eyed peas with cured bacon, chorizo and chicken
  served in sour dough bread cups
• Garden vegetables
• Dirty rice
• Desserts: Dulce de leche crème brulée, Caramel dipped apples and tequila mint fruit cocktails, Fruit gelatins, Quesitos (cream cheese puffs), Churros, Carrot cake with cream cheese frosting
• Freshly brewed coffee, decaffeinated coffee and herbal teas

Cabaret Tropigala

• Salad of Spinach, grapefruit, jicama, smoked bacon, fresh cheese in guava dressing
• Tropical fruit salad with rum and coconut
• Chorizo and potato salad in cumin honey dressing
• Chili and lime seafood ceviche with mango
• Hearts of palm, papaya, pulled pork in cilantro dressing
• Cuban oxtail soup
• Chili and smoked bacon corn muffins
• Basket of plantain chips
• Cuban arroz con pollo with Caribbean lobster
• Black beans and chayote garnish
• Cumin dusted huachinango with tomato, lime and avocado salsa
• Mojo marinated roasted pork loin with garlic orange glaze
• Grilled churrasco steak in a cilantro chimchurri
• Fufu plantain mash
• Cuban black beans
• Desserts: Natillas al ron (rum custard cream), Banana casserole, vanilla sauce
  Mocha flan, Chocolate pineapple rum cake, Cuban bread and butter diplomat pudding, brandy sauce
• Tropical fresh sliced fruit
• Freshly brewed coffee, decaffeinated coffee and herbal teas

North or South of the Border

• Mixed green salad with a selection of dressings
• Traditional American cole slaw
• Roasted beets with shaved fennel and truffle oil with crumbled goat cheese
• Coconut and curry bowtie pasta salad with grilled pineapple
• Roasted purple russet potato salad with chorizo and cumin-honey vinaigrette
• Romaine lettuce with Caesar dressing, croutons and Parmesan cheese
• Selection of freshly baked rolls and butter
• Chili barbecue baby back ribs
• Marinated shrimp with garlic and herbs (five pieces per person)
• Twice baked potatoes with chives and ham
• Ranch style baked beans
• Buttered corn on the cob
• Assorted roasted vegetables tossed in herb butter
• Sirloin steak with thyme, black pepper sauce
• Half Caribbean lobster tail with melted butter (half tail per person)
• Herb marinated chicken
• Desserts: Dark chocolate cake, Traditional apple pie with vanilla sauce, New York cheese cake, Tropical fresh fruit and pineapple mousse, Raspberry crème brulée
• Freshly brewed coffee decaffeinated coffee and herbal teas

An Extravagance of Seafood

• Stone crab claws with cocktail sauce
• Hot smoked pepper salmon with mango salsa
• Seafood ceviche with tomatoes and cilantro
• Lump crab meat, beans, hearts of palm, artichokes, shallots and lemon basil oil
• Romaine lettuce with Caesar dressing, croutons and Parmesan cheese
• A selection of freshly baked breads, rolls and sweet butter
• Clam chowder flavored with bacon and thyme
• Pan fried red snapper on tomato-papaya salsa
• Fried garlic prawns with fresh herbs
• Roasted salmon fillet with a caper beurre blanc
• Saffron scented seafood paella
• Roasted rosemary potatoes
• Penne pasta tossed in chunky tomato basil fondue
• Mediterranean grilled vegetables
• Half Caribbean grilled lobster tail with melted butter
• Brochette of turmeric marinated breast of chicken
• Desserts: Fudge brownie, Passion fruit crème brulée, Key lime pie, pineapple coconut mousse, Chocolate bread and butter pudding with fresh berries and vanilla sauce, Strawberry cheese cake
• Freshly brewed coffee, decaffeinated coffee and herbal teas
  

Palenque

• Red snapper escabeche
• Red snapper ceviche with tequila and lime
• Sweet turnip and orange salad with cayenne pepper
• Cactus salad with red onions and fresh cheese
• Mixed greens with margarita-tequila dressing
• Romaine lettuce with Caesar dressing, croutons and Parmesan cheese
• A selection of freshly baked breads, rolls and creamy butter
• Yucatan style chicken lime soup
• “Brazo de Reyna” baked tamal with boiled egg and chaya filling on a tomato habanero sauce
• Slow braised pork “pibil style” in banana leaf
• Grouper fillet “Tikin Xik” marinated with achiote and served with orange slices
  and cured red onions
• Marinated grilled arrachera beef with cactus leaves
• Chayote with cheese and tomato sauce
• Tomato rice
• Panuchos and salbutes
• Yucatan style tacos with chicken, onions and salsas
• Desserts: Caramelized papaya, Mayan pumpkin sweets and coconut flan
  Caramel chocolate crepe cake and cocadas, A selection of Mexican sweets
• Freshly brewed coffee, decaffeinated coffee and herbal teas

Mitla

• Marinated seafood ceviche with lime and coriander
• Sweet turnip and orange salad with cayenne pepper
• Mexican tomato and coriander salad with Tequila vinaigrette
• Black bean salad with sweet corn and coriander vinaigrette
• Chile Poblano filled with minced chicken, dried fruits and nuts
• Romaine lettuce with Caesar dressing, croutons and Parmesan cheese
• Guacamole, red tomato salsa, green tomato salsa and tortilla chips
• A selection of freshly baked breads, rolls and sweet butter
• Traditional tortilla soup with sour cream and condiments
• Grilled marinated arrachera beef, spring onions and cactus leaves with natural jus
• Fish fillet “Veracruz style” in a tomato bell pepper, caper sauce
• Chicken “mole” in a spicy chili-chocolate sauce
• Shrimp fajitas with sweet peppers and onions
• Chile Poblano filled with minced chicken, dried fruits and nuts
• Yucatan pumpkin in a tomato sauce with fresh cheese
• Mexican rice and ranchero beans
• Warm corn and flour tortillas
• Desserts: Churros, buñuelos, cajeta cake, Tres Leches cake, rice pudding with cinnamon, Caramel custard with Kahlua, Caramelized papayas, mango mousse
  Mexican assorted sweets and quesitos
• Freshly brewed coffee, decaffeinated coffee and herbal teas

Informal…Fun…and Interactive

• Tables are presented family style
• Ceviche, mixed greens served in a basket with banana leaves
• Totopos served in small sombreros
• Cuitlacoche baguette and epazote butter
• Platters of Salsa Mexicana, nixtipec, salsa guajillo, flour and corn tortillas
• Individual parcels wrapped in a large parcel of banana leaf
• Caribbean lobster, clams, mussels, chorizo
• Cochinita pibil – achiote marinated suckling pig
• Lamb barbacoa – cooked with adobo
• Sweet potatoes, corn on the cob, carrot, pumpkin and onions
• Mexican dessert selection presented family style: Churros, cocadas, buñuelos, hojarascas served in barro, Individual coconut flans and arroz con leche in barro
  Iced tea and lemonade
• Freshly brewed regular and decaffeinated coffee
  

Caribbean Nights

• Smoked marlin, corn and black beans with sweet peppers and mixed greens, cilantro dressing
• Seafood ceviche with crispy tortilla chips
• Curry chicken salad with tomatoes and toasted cashews
• Caribbean rice salad with coconut
• Mixed greens with assorted dressings including balsamic dressing, papaya seed dressing and margarita dressing
• A selection of freshly baked bread, rolls and sweet butter
• Caribbean seafood stew
• Half Caribbean lobster tail with melted butter
• Cider glazed pork chops with grain mustard Hollandaise
• Roasted apple and star anise chutney
• Pan-fried red snapper with spicy papaya salsa
• Jerk chicken supreme with grilled portabello mushrooms and pineapple rice
• Roasted sweet potatoes caramelized with honey and walnut oil
• Desserts: Key lime pie, Banana chocolate rum tart, Pineapple up side down cake
  Coconut cream pie with raspberries, Banana chocolate bread pudding with piña colada sauce, Rum infused fruit cocktail, Banana mousse with chunky pecan nuts
• Freshly brewed coffee, decaffeinated coffee and herbal teas

Roman Inspirations

• Plum tomato and mozzarella salad with fresh basil vinaigrette
• Slow-braised pork loin with tuna fish sauce and capers
• Shavings of Parma ham and rock melon
• Individual presentations marinated grilled vegetables with balsamic vinegar and extra virgin olive oil
• Mesclun salad with Italian dressing
• Minestrone Genovese with rustic garlic croutons
• A selection of freshly baked breads, rolls and creamy butter
• Classic lasagna
• Pork scalopini with Parma ham and sage, natural jus
• Chicken medallions with Parmesan egg crust and tomato fondue
• Pan-fried grouper with caper berry anchovy butter
• Mediterranean grilled vegetables
• Saffron risotto with Parmesan cheese
• Angel hair and penne pasta with spicy marinara sauce, seafood Bolognese and Parmesan Alfredo sauce
• Desserts: Strawberry panna cotta topped with passion fruit coulis, Ricotta apple tart with raisins, tiramisu, Lemon cheese cake, zucotto, fresh fruit selection
• Freshly brewed coffee, decaffeinated coffee and herbal teas

DESSERT BUFFET

Chocolate Delights

• The Ritz-Carlton crunchy chocolate cake
• Dulce de leche phyllo spring rolls with chocolate sauce
• Jivara chocolate dipped banana skewers
• Chocolate dipped strawberries
• Miniature chocolate doughnuts
• Dark and white chocolate brownies
• White chocolate tiramisu with raspberries
• Trio of chocolates mousses
• Selection of chocolate chip cookies
• Three color chocolate grissini
• Oreo cookie cheese cake
• Warm chocolate and toasted macadamia nut bread and butter pudding
  topped with fresh berries and vanilla rum sauce
  

El Deli

• Tossed salads
• Mediterranean grilled vegetables in balsamic dressing
• Sweet red peppers, sweet yellow peppers, mushrooms, zucchini
  and eggplant
• New potato salad with pesto dressing topped with smoked salmon
• Roasted pineapple pasta salad with turkey, ham and light chili mayonnaise
• Salad bar
• Roasted roma tomato soup garnished with goat cheese ratatouille
  Sandwiches
• Brie cheese with cranberry jelly and green apple slaw on walnut baguette
• Jerked chicken with fruit relish on ciabatta
• Tortilla wraps with marinated tuna salad, avocado and alfalfa sprouts
• Beer marinated peppered medium-rare roast beef with Dijon mustard
  on sourdough bread
• Desserts: Fresh vanilla strawberry tartlets, Fudge brownies, Tiramisu
  Chocolate éclairs, n assortment of tropical sliced fresh fruit
• Freshly brewed coffee, decaffeinated coffee and herbal teas

Caribbean at Noon

• Salads
• Marinated mushroom salad with oven roasted tomatoes
  and a touch of guajillo
• Jamaican rice salad with pineapples and roasted cashews
• Jerk chicken and sweet bell peppers
• Romaine lettuce with caesar dressing, croutons and parmesan cheese
• Mesclun greens with assorted dressings including balsamic
• Mango chipotle and mustard herb
• A selection of seafood ceviches and cocktails
• Shrimp cocktail with avocado and a hint of coriander
• Red snapper ceviche with lime, olives and tomatoes
• Caribbean seafood stew with bell pepper aioli and rustic croutons
• A selection of freshly baked rolls and sweet butter
• Arrachera beef strips with grilled onions and serrano chili
• Orange – achiote marinated pan-fried red snapper fillet with spicy
  tomato mango salsa
• Marinated grilled jerk-style chicken
• Plantain fried rice and cinnamon black beans
• Caramelized carrots with shredded coconut
• Desserts: Caribbean rich ganache chocolate tartlets with rum and banana.
  Pineapple turnovers, Warm raisin bread and butter pudding with a vanilla sauce
• An assortment of tropical fresh fruit
• Hawaiian coconut cream cake
• Freshly brewed coffee, decaffeinated coffee and herbal teas

The Grill

• Salads
• Traditional American style cole slaw
• Roma tomato salad with Maui onions, almonds, Monterrey Jack cheese
  and pesto
• Coconut and curry bowtie pasta salad with grilled pineapple
• Roasted red russet potato salad with chorizo and cumin honey vinaigrette
• Romaine lettuce with Caesar dressing, croutons and Parmesan cheese
• A selection of freshly baked breads, rolls and sweet butter
• Thyme and black pepper marinated arrachera beef
• Herb marinated rotisserie chicken
• Lime and ginger marinated grouper fillet
• BBQ baby back ribs
• Accompaniments
• Desserts, Old fashioned cinnamon apple pie with vanilla sauce and whipped cream, Key lime pie, Pecan pie, Strawberry cheese cake, Warm peach cobbler
• Freshly brewed coffee, decaffeinated coffee, herbal teas and iced tea
  

Sabor a México

• Salads
• Ahi tuna with hearts of palm and bitter orange vinaigrette
• Red snapper ceviche with tomatillo
• Jicama and orange salad with chili flakes
• Black bean and poblano chili salad
• Mesclun greens with an assortment of dressings
• Guacamole, salsa Mexicana and totopos
• Tortilla soup with pasilla chili
• Freshly baked cuitlacoche bread, telera luncheon rolls and sweet butter
• Thyme and black pepper marinated arrachera beef
• Chicken tacos with green and red tomato sauce and sour cream
• Buttered chayote with plum tomatoes and carrots
• Mexican rice
• Our quesadilla selections, Cuitlacoche, Zucchini flowers (seasonal), Mushrooms and Chicken served with refried beans, sour cream and salsas
• Desserts: Coconut flan, Mexican rice pudding with cinnamon, Tres leches cake
  Cajeta caramel spring rolls
• Freshly brewed coffee, decaffeinated coffee and herbal teas

Italian Inspirations

• Antipasti
• Plum tomato and mozzarella salad with fresh basil vinaigrette
• “Vitello” slow braised pork loin with tuna fish sauce and capers
• Portobello mushroom carpaccio with roasted macadamia nuts, fava beans
• Parmesan shavings and rosemary dressing
• Individual presentations of Parma ham, salami, paprika mortadella
  and beer marinated roast beef drizzled with olive oil
• Mesclun greens with assorted dressings including balsamic, herb and lemon tarragon dressings
• Minestrone Genovese with rustic garlic croutons
• Creamy chicken and champignon lasagna
• Penne pasta tossed with roasted garlic slivers and pesto
• Pan-fried red snapper picatta on a tomato basil fondue
• Assorted garden vegetables tossed in extra virgin olive oil
• Desserts: Strawberry panna cotta topped with passion fruit coulis, Freshly baked ricotta apple tart with raisins, The Ritz-Carlton Tiramisu, Individual Limoncello custards with Italian meringue
• A selection of freshly sliced fruit
• Freshly brewed coffee, decaffeinated coffee and herbal teas
  

Sandwiches and Such

• Starters and salads
• Shredded jicama slaw with orange, cilantro and fried chorizo
• Roast beef salad Thai style with cucumbers, spring onions, peanuts
  and a hint of chili
• Portobello mushroom carpaccio with Parmesan shavings, fava beans and
• roasted macadamia nuts
• Orzo pasta salad with cured lemon, basil, tomatoes and capers
• Roasted cauliflower cream soup with nutmeg croutons
• Sandwiches
• Rosemary focaccia torta filled with shavings of Parma ham
  and roasted bell peppers
• Pesto mayonnaise
• Indian spiced ciabatta loaf filled with roasted curry chicken
• Mango chutney and pickled onions
• Spanish potato tortilla with saffron aioli
• Chicken, manchego and onion pizza bakes
• Tortilla sandwich station
• Tortilla cones filled with lettuce and shredded vegetables
• Teriyaki beef tips and vegetarian stir-fry
• Chorizo and potato sofrito
• Desserts, Chocolate and almond coated vanilla gugelhupf, Vanilla raisin cheese cake, Raspberry and cream filled chocolate éclairs, Pineapple, sponge and cream cocktails, Strawberry Tiramisu cake
• Freshly brewed coffee, decaffeinated coffee and herbal teas
  

It´s a Wrap

• Salads
• Grilled ahi tuna nicoise, ginger lime aioli, green beans, hard boiled egg
  olives and roasted tomato
• Vine ripe tomato and fresh mozzarella salad
• Artichoke, roasted mushroom and goat cheese torta
• Saffron orzo salad with bay scallops and herbs
• Chicken and Caesar wrap in a plain flour tortilla
• Shrimp, avocado and alfalfa in a tomato tortilla
• Marinated char grilled vegetables, Nuevo Leon goat cheese, Arugula and calamata olives in an herb tortilla
• Warm pit ham and aged Cheddar cheese burritos
• Desserts: Apple tatin with vanilla brandy sauce, Strawberry mille feuille and coffee crème brulée, A selection of tropical fresh fruit
• Freshly brewed coffee, decaffeinated coffee and herbal teas
  

Tacos y Tacos

• Salads
• Romaine lettuce, pink grapefruit segments and jicama shreds,
  tequila vinaigrette
• Ceviche of bay scallops with mango and lime
• Pulled pork salad with corn, beans, roasted peppers and clover honey dressing
• Cambray potato salad with chorizo and jalapeño
• Hard shell tacos with chili con carne, pulled chicken, pulled pork, shredded lettuce, tomato salsa, sour cream, shredded cheddar cheese, Guacamole and bacon bits
• Fried spicy chicken wings with blue cheese dip
• Chicken enchilada with ranchero sauce and melted Cheddar cheese
• Honey roasted sweet potato quesadilla with mango jicama slaw
• Stewed black eyed peas with cured bacon
• Chorizo and chicken served in sour dough bread cups with dirty rice
• Desserts: Dulce de leche crème brulée and caramel dipped apples,
  Tequila mint fruit cocktails and fruit gelatins, quesitos (cream cheese puffs)
• Freshly brewed coffee, decaffeinated coffee and herbal teas

Horizon

• Carpaccio of roasted beets, hazelnut crusted shrimp saté
• Goat cheese chantilly with mixed greens and carrot reduction
• Pan seared salmon medallion on a risotto cake
• Asparagus and sweet red bell pepper sauce
• Tequila-flamed tropical fresh fruit with lime sorbet and biscotti
• Freshly brewed coffee, decaffeinated coffee and herbal tea
  

White Sands

• Chilean salmon tartar with green apple slaw on cucumber and tomato
  sauce
• Grilled chicken supreme on garlic mashed potatoes with peperonata, vegetable bouquet and sage jus
• Mango crème brulée with vanilla ice cream and almond crisp
• Freshly brewed coffee, decaffeinated coffee and herbal teas

Ocean Breeze

• Roasted roma tomato soup with green asparagus tips and basil oil
• Garlic goat cheese crouton
• Grilled arrachera beef on garlic mashed potatoes
• Seasonal vegetables caponata and red wine jus
• Tiramisu with coffee ice cream
• Freshly brewed coffee, decaffeinated coffee and herbal teas

BUFFET BREAKFAST

The Continental

• Freshly baked pastries, cereals and coffee.
• A selection of chilled fruit juices
• An assortment of individual cereals with whole and skim milk
• A selection of natural and fruit flavored yogurts
• A selection of seasonal tropical sliced fresh fruit
• Freshly baked The Ritz-Carlton pastries
• Assorted Danish pastries, muffins and croissants
• White and whole wheat bread for toast
• Sweet butter, honey and fruit preserves
• Freshly brewed coffee, decaffeinated coffee and herbal teas

The European

• A selection of chilled fruit juices
• An assortment of individual cereals with whole and skim milk
• Assorted individual natural and fruit flavored yogurts
• A selection of seasonal tropical sliced fresh fruit
• A display of whole fresh fruit
• Bagels served with plain and garlic herb cream cheese
• Smoked salmon presented with traditional condiments
• A selection of European style cold cuts and an assortment of artisanal cheese
• Freshly baked pastries
• Sweet butter, honey and fruit preserves
• Freshly brewed coffee, decaffeinated coffee and herbal teas

Bright Mornings

• A selection of chilled fruit juices
• An assortment of individual cereals with whole or skim milk
• Assorted individual natural and fruit flavored yogurts
• A selection of seasonal tropical sliced fresh fruit
• A display of whole fresh fruit
• A selection of homemade breakfast pastries
• Sweet butter, honey and fruit preserves
• Mushroom and chive scrambled eggs
• Chilaquiles – tortilla chips with chicken tossed in a tangy tomatillo sauce
• Honey cured oven crispy bacon
• Thick sliced bone ham
• Grilled American breakfast sausage
• Hash Brown potatoes
• Freshly brewed coffee, decaffeinated coffee and herbal teas
• Suggested additional live cooking station - omelet station 

Cancun Sunrise

• A selection of chilled fruit juices
• An assortment of individual cereals with whole or skim milk
• Assorted individual natural and fruit flavored yogurts
• A selection of seasonal tropical sliced fresh fruit
• A display of whole fresh fruit
• Chilean house smoked salmon with traditional condiments
• Cream cheese selection - honey dill, plain and garlic herb
• Homemade breakfast pastries
• Assorted bagels with cream cheese
• Sweet butter, honey and fruit preserves
• Freshly scrambled eggs and sautéed breakfast potatoes
• Honey cured oven crisp bacon and grilled breakfast sausage
• Breakfast waffles with fresh strawberries and whipped cream
• Fluffy pancakes with warm maple syrup, honey and chocolate sauce
• Freshly brewed coffee, decaffeinated coffee and herbal teas
• Suggested additional live cooking station - omelet station

The Kayantá Spa Breakfast, a healthy alternative

• A selection of chilled fruit juices
• Freshly squeezed Yucatan orange, grapefruit, carrot and cranberry
• Smoothie station
• An assortment of individual cold cereals, presented with a selection of sunflower seeds, pumpkin seeds, walnuts and raisins
• Toasted granola with whole, skim or soya milk
• Assorted individual natural and fruit flavored yogurts
• A selection of seasonal tropical fresh fruit
• An assortment of whole fresh fruit
• Muesli energy bars
• Apple cinnamon oatmeal
• Light macadamia nut pancakes with homemade peach compote and maple syrup
• Low in cholesterol scrambled eggs (egg beaters)
• Healthy The Ritz-Carlton bakeries
• Margarine, honey and fruit preserves
• Freshly brewed coffee, decaffeinated coffee and herbal teas

The Traditional Mexican Breakfast

• A selection of chilled fruit juices
• An assortment of individual cold cereals with whole or skim milk
• Assorted individual natural and fruit flavored yogurts
• A selection of seasonal tropical fresh fruit
• An assortment of whole fresh fruit
• Freshly baked Mexican sweet rolls
• Assorted pan Danés (sweet breakfast pastries)
• Pan de telera (Mexican baguette style bread)
• Quesitos (cream cheese puffs)
• Mini panque de naranja (orange pound cake)
• Mini panque de plátano (banana pound cake)
• White and whole wheat toast
• Sweet butter, honey and fruit preserves
• Huevos revueltos - freshly scrambled eggs in a tomato-epazote sauce
• Chilaquiles – tortilla chips with chicken tossed in a tomatillo sauce
• Quesadillas filled with sautéed mushrooms
• Banana pancakes with pineapple butter and maple syrup
• Sautéed potatoes with chorizo, roasted sweet peppers, tomatoes and onions
• Café de olla or hot chocolate “Abuelita”
• Freshly brewed coffee, decaffeinated coffee and herbal teas
• Suggested additional live cooking station, Huevos Rancheros

SERVED BREAKFAST

The Continental

• A selection of chilled citrus juices and tropical fresh fruit blenders
• Tropical fresh fruit served with strawberries
• Mango yogurt sweetened with palm sugar
• A selection of fresh morning bakeries served with fruit preserves,
  sweet butter and honey
• Bagels with flavored cream cheese or House smoked Chilean salmon with traditional garnishes
• Freshly brewed coffee, decaffeinated coffee and herbal teas
  

Mayan at Dawn

• Your choice of chilled orange or grapefruit juice
• Tropical sliced fruit with coconut shavings
• Ham and cheese omelet with sautéed breakfast potatoes baked herb tomatoes and grilled asparagus
• Morning bakery basket served with sweet butter, honey and fruit preserves
• Freshly brewed coffee, decaffeinated coffee and herbal teas

Cancun at Dawn

• Your choice of fresh orange or grapefruit juice
• Tropical papaya with freshly squeezed lime and mint
• Huevos rancheros
• Two farm eggs sunny side up on a corn tortilla served with refried beans and spicy tomato salsa
• Churros, quesitos, toast and conchas
• Café de olla or hot chocolate
• Freshly brewed coffee, decaffeinated coffee and herbal teas

Luscious Lagoon

• Your choice of Yucatan orange or grapefruit juice
• Bircher muesli martini served with fresh berries
• Fluffy roasted Dominican banana-macadamia nut pancakes with pineapple butter and warm maple syrup
• Morning bakery basket served with sweet butter, honey and fruit preserves
• Freshly brewed coffee, decaffeinated coffee and herbal teas

Sea Breeze

• Your choice of chilled orange or grapefruit juice
• Corn flakes with skim or whole milk, bananas and breakfast seed mix
• Belgium waffles with fresh strawberries and sweetened whipped cream
• Our morning bakery basket served with sweet butter, honey and fruit preserves
• Freshly brewed coffee, decaffeinated coffee and herbal teas

The Pearl of the Caribbean

• Your choice of freshly squeezed juices
• Mimosa champagne cocktail
• Pink grapefruit segments with fresh strawberries
• Chilean smoked salmon and scrambled eggs on freshly baked puff pastry pillow topped with American caviar, sour cream and chives
• A selection of miniature morning pastries served with homemade preserves and butter
• Freshly brewed coffee, decaffeinated coffee and herbal teas

Huatulco

• Cancun sunrise cocktail, a blend of orange, guava, honey, yogurt and linseed
• Trio of melon sampler
• Stack of tofu pancakes with toasted macadamia nuts and vanilla
• Poached pear served with whipped butter and warm vanilla syrup
• Chive scrambled egg mille feuille
• A basket of freshly baked breakfast pastries
• Freshly brewed coffee, decaffeinated coffee and herbal teas

The Ritz-Carlton Breakfast

• Your choice of freshly squeezed juices
• Mimosa champagne cocktail
• Fresh raspberries topped with honey mascarpone
• Miniature pancakes garnished with American caviar and sour cream
• Morel mushroom omelet with black truffle and roasted asparagus
  served with toasted butter brioche
• A selection of miniature morning pastries served with homemade
  preserves and sweet butter
• Freshly brewed coffee, decaffeinated coffee and herbal teas