Three collections

Cocktail hour stations

• Sapori d’ItaliaGrilled calamari in San Marzano, whipped ricotta crostini with hot honey and chili, baked mozzarella, caprese pockets pressed to order
• Levantine DelightWhipped hummus, smoked baba ghanoush, labne and muhammara crowned with dukkah, warm pita and lavash crisps
• Mediterranean EssenceBeef shawarma carved from the spit, halloumi grilled to order, tabbouleh, sumac onions and house pickles
• The Street KitchenCharred shish tawook, beef arayes pressed crisp on the griddle, cheese borek, batata harra
• Garden & HarvestHarissa-glazed tofu, whole roasted cauliflower under tahini and dukkah, crisped chickpeas, baked falafel
• Emperor’s FeastA Persian table — hand-pressed koobideh from the flame, saffron butter chicken, mast-o-khiar and sabzi khordan of fresh herbs, radish and feta

Premium stations

• Seafood ParadiseChilled jumbo shrimp and green-lipped mussels on ice, citrus-herb octopus salad, black mussels and clams steamed in white wine
• The Aegean FeastLamb shoulder chops from the flame, lamb kleftiko carved at the station, patates lemonates, tzatziki with grilled lemon
• Surf & TurfChilled jumbo shrimp, tri-tip carved to order, marinated flank charred over the flame

Specialty carving

• Slow-roasted lamb legStudded with garlic and rosemary, carved to order with its own pan juices
• Whole roasted snapper or grouperGulf fish roasted whole over herbs and citrus, lifted from the bone at the station
• Carving boardPorchetta, strip loin or mojo pork loin, Cuban style

Plated dinner

• Pomegranate-glazed beef cheekBraised four hours in red wine, pomegranate and date, lacquered in its own reduction. Whipped tahini potato, honey-cumin carrots
• Pollo al mattoneTuscan brick-pressed chicken, the skin roasted to glass. Rosemary potatoes, charred broccoli, garlic pan jus
• Gulf grouper all’acqua pazzaSeared to a deep crust, set in Neapolitan crazy water of cherry tomato, garlic and white wine. Braised fennel over grilled bread
• Garden ratatouille stackRibbons of summer vegetables slow-baked over pipérade, over creamy polenta with basil oil and pine nut. Vegan