PLATED FOUR COURSE DINNER SELECTIONS
El Flamboyan
Freshly Baked Garlic Pan de Agua
Asian Spiced Duck Piononos,
Ginger Cucumber Escabeche
Sugar Cane Piragua on Añejo Rum Jelly and Acerola Lime Syrup
Grilled Churrasco with Snapper Chicharrones
Risotto Mamposteao
Chimi Churri-spiced Pumpkin Cream
Mosaic of Tembleque, Tres Leche and Guava Flan with Rum and Coconut Foam
Freshly Brewed Puerto Rican Coffee, Decaffeinated Coffee and The Ritz-Carlton Selection of Teas
Mont Blanc
Freshly Baked Rolls with Butter
Poached Sea Bass with Provencal Scallop Ravioli
over Wilted Pastis Spinach in Tomato and Saffron Beurre Blanc
Lavender and Perrier-Jouët Grand Brut Sorbet with Lemon Confit
Cutlet of Veal Bordelaise with Lorette and Herb Potatoes and Braised Figs
Chocolate Orange Faringole with Minted Grand Mariner Cream
Freshly Brewed Puerto Rican Coffee, Decaffeinated Coffee and The Ritz-Carlton Selection of Teas
A Night in Veneto
Freshly Baked Rolls with Butter
Cream of White Tomato Soup with Forrest Mushroom Drops, Sun-dried Tomatoes Laced with White Truffle Oil
Tuscan Peach and Basil Granite
Classic Tournedo Rossini with Sautéed Foie Gras
Rosemary Dauphinoise Potatoes, Glazed Vegetables and Black Truffle Jus
Tiramisu Charlotte
Freshly Brewed Puerto Rican Coffee, Decaffeinated Coffee and The Ritz-Carlton Selection of Teas
PLATED FIVE COURSE DINNER SELECTIONS
The Beauty of Cleopatra
Pita Bread and Tahini Butter
Mezze of Lamb Kofta, Moroccan Spiced Tuna and Dolmades
Turmeric and Lemon-scented Olive Dressing
Spanish Fish and Seafood Soup Served with Rouille Crostini
Lebanese Tabouleh Salad
Grilled & Smoked Cartagena Beef Tenderloin on Sumac Lentil Stew with Pimento Tartlet and Tomato-thyme Jus
Turkish Baklava on Sweet Date Puree and Minted Cardamom Ice Cream
Freshly Brewed Puerto Rican Coffee, Decaffeinated Coffee and The Ritz-Carlton Selection of Teas
The Stars and Stripes
Freshly Baked Rolls with Butter
Jonah Crab Phyllo Purse, Roasted Tomato Coulis and Basil Polenta
Bibb and Romaine Salad with Almond-crusted Vermont Goat Cheese and Aged-sherry Vinaigrette
Peppered-white Cranberry and Green Apple Sorbet
Grilled Colorado Rack of Lamb, Sweet Potato and Pecan Tart and Minted-lamb Jus
Strawberry and Rhubarb Cobbler with Lemon Vodka Sauce
Freshly Brewed Puerto Rican Coffee, Decaffeinated Coffee and The Ritz-Carlton Selection of Teas
Asian Journey
Japan
Tuna Maki, Salmon Nigiri, BBQ Eel Nigiri
Served with Wasabi, Pickled Ginger and Soy Sauce
Thailand
“Tom Yam Goong”
Hot and Sour Shrimp Soup
Indonesia
Chicken and Beef Satays
Bami Goreng, Peanut Sauce and Kroepoek
China
Steamed Grouper and Phoenix-tailed Prawns with Cantonese Fried Rice
Vietnam
Coconut Rice Pudding with Dragon Fruit Ice Cream
Freshly Brewed Puerto Rican Coffee, Decaffeinated Coffee and The Ritz-Carlton Selection of Teas
PLATED EIGHT COURSE DINNER SELECTIONS
Cesar Ritz
Freshly Baked Rolls with Butter
Home-made Foie Grass Terrine with Sauternes Aspic and Brioche
Port Scented Oxtail Essence with Braised Short Rib Ravioli and Herbs
Crisp Summer Lettuce with Toasted Walnuts Tossed in French Dijon Mustard Vinaigrette
Poached Roulade of Dover Sole and Atlantic Salmon with Artichoke Purée and Fennel Tian in a Light Chablis Veloute
Ice Don Perignon and Peach Sorbet
Duet of Baby Angus and Young Veal Fillet, Sweet Potato Gratin, Onion Confit Stuffed Pattysons and Bordeaux Glace
Three Cheese Rondezvous
Grand Double Chocolate Soufflé with Grand Marnier Sauce
Freshly Brewed Puerto Rican Coffee, Decaffeinated Coffee and The Ritz-Carlton Selection of Teas