Soups

• Asturian white bean and clam soup GF
• Truffle-infused French onion soup

Market Salads, Antipasto, and Cheese Display

• Heirloom tomato and bocconcini mozzarella with fresh basil GF
• Watermelon, arugula, pistachio, and queso fresco GF
• Quinoa salad with roasted squash, dried cranberries, and pecans GF/V
• Tossed garden green salad with assorted dressings
• Mediterranean salad with grilled chicken GF
• Fresh fruit display
• Domestic and international cheeses
• Antipasto display
• Dinner rolls and butter

Seafood Station

• Peel-and-eat shrimp GF/DF
• New Zealand mussels and oysters on the half shell GF/DF
• Cocktail and remoulade sauces, fresh lemon
• Rosen Plaza seafood salad GF/DF
• Paella Castellana GF/DF

Make-Your-Own Pasta Station

• Cavatappi, gnocchi, or tortellini
• Marinara, Alfredo, or vodka sauce
• Onions, mushrooms, green peas, diced sweet peppers, spinach, rock shrimp, pancetta, pulled chicken

Entrées

• Roasted chicken with sumac and Meyer lemon cream sauce GF
• Pan-seared branzino fish fillets over wilted red watercress GF/DF
• Korean marinated beef short ribs GF/DF
• Healthy turmeric yellow rice GF/DF/V
• Roasted winter vegetables and kale GF/DF/V
• Patatas bravas – crispy potatoes with spicy garlic and chile aioli GF/DF/V

Carving Station

• • Porchetta with Italian salsa verde – boneless pork roast

with garlic, sage, rosemary and aromatic herbs and spices

served with grilled focaccia

• Roasted prime rib of beef GF/DF
• Horseradish cream and rosemary au jus

Rosen Plaza’s Dessert Extravaganza

• Chef’s selection of holiday cakes, pies, cheesecakes, and assorted French pastries

Ice Cream Station

• Soft serve ice cream GF
• Assorted toppings

Coffee and Tea Station

First Course

Pan-Seared Mallard Duck
Soba noodle salad, soy molasses, ugly tomato
OR
Roasted Beets and Goat Cheese
Lolla rosa and mâche lettuces, candied walnuts, Passion fruit gastrique

Second Course

Baked Lobster Tail Wrapped in Scallops
Makrut lime rice, baby watercress, pearl onion and truffled salsa-stuffed zucchini flowers, blood orange cream sauce
OR
Barolo Wine-Braised Beef Short Ribs
Makrut lime rice, baby watercress, pearl onion and truffled salsa-stuffed zucchini flowers

Third Course

Jack’s Place Chocolate Mousse with Macerated Berries
OR
Coconut Panna Cotta over Warm Pineapple Upside-Down Cake