SPECIAL MENUS
THANKSGIVING DAY
Roast Turkey, with stuffing, mashed or sweet potatoes, cranberry sauce and vegetables
NEW YEAR'S EVE DINNER
DECEMBER 31, 2007
INTERNATIONAL BUFFET
SALAD BAR
Assortment of Cold Cuts and Cheese
Home-made Terrines
Fresh Spinach with Mushrooms, Bell Peppers and Black Olives
Salad Greens with julienne Vegetables
Seasonal Fresh Fruit Baskets
DRESSINGS
Thousand Island, French, Ranch and Italian
SOUPS
Cream of Lobster perfumed with Sweet Sherry Wine
Bean Soup with Beef, Bacon and Spinach
MAIN COURSE
Roast Chicken with Fried Green Onions
Beef Medallions with rich Mushroom Sauce
Breast of Chicken with seasoned Italian Sauce
Top Sirloin with Tamarind Sauce
Old-fashioned Pork Loin with Mustard Sauce
Mahi Mahi Filets in White Wine Sauce
Shrimp Tepenyaki in Oyster Sauce
SIDE DISHES
Cranberry Sauce
Rice with Green Peas
Broccoli, Cauliflower and Carrots in Butter Sauce
Paprika-topped, Butter-fried Baby Potatoes
Spaghetti in Tomato Casset Sauce
Fresh Garden Vegetables au gratin in Cream Sauce
CARVING TABLE
Traditional Baked Turkey and Stuffing
Top Round of Beef au jus
Whole Roasted Pig with Fruit Filling, in the Traditional Style of the State of Guerrero
DESSERTS
Fruit Tartes
Chocolate Cake
Cheesecake
Three-milk Cake
Blackberry Cake
Orange Cake
Banana Cake
Carrot Cake
Apple Strudel
WATER
Rice
Jamaica
Lemon
Natural
COMPLEMENTS
Chocolate Fountain with Fruits and Candies
Glass of Domestic Champagne
The Twelve Grapes
