banquet menu ep

BANQUET MENU | EUROPEAN PLAN

All prices are in US dollars. A 16 % Tax and 15 % Service Charge will be added to the final bill. 2

D I N N E R

All prices are in US dollars. A 16 % Tax and 15 % Service Charge will be added to the final bill.

D I N N E R

Dinner Menu

SOUPS

Zucchini Soup with Scallops and Watercress

13 USD

Leek Soup with Asparagus and Shrimp Skewer

12 USD

French Onion Soup with Gruyere Cheese

11 USD

Mushroom Soup with Parmesan Gnocchi

12 USD

Seafood Stew

14 USD

Vegetable Minestrone

11 USD

Tortilla Soup

11 USD

Andalusian Gazpacho with Blackened

Shrimp

15 USD

Seafood Casserole with Vegetables and

Manchego Cheese

15 USD

CREAMS & BISQUES

Portobello Cream with Truffle Foam 14 USD

Tomato Cream with Roasted Garlic and Goat Cheese

12 USD

Clam Chowder with Aged Cheese

Croutons 14 USD

Cream of Spinach with Escargots,

Kalamata Olives and Foccacia 14 USD

Cream of Roasted Pumpkin with Duck Dumpling and Mascarpone Cheese

14 USD

Cream of Watercress with Lobster Skewer and Ginger Foam

14 USD

Cold Avocado Cream with Crab and

Clamato Gelatin 16 USD

Cream of Peas with Smoked Duck Breast and Caramelized Radish with Balsamic

15 USD


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D I N N E R

APPETIZERS

Teriyaki Style Fresh and Smoked Salmon Tartar

17 USD

Crab Cake with Mixed Lettuce, Grapes and Nuts Caramelized with Aioli Sauce

with Coriander Oil 18 USD

Octopus, Shrimp and Fish Ceviche

with Mango Infusion, Cocktail Sauce and Chili Powder

17 USD

Tartare with Roasted Shrimp, Baby

Arugula and Fennel Dressing 18 USD

Scallop Skewers with Saffron Infusion, Cucumber Fettucini, Dill and Lime Dip

18 USD

Salmon Carpaccio with Baby Arugula, Salmon Roe and Lemon and Chive

Dressing 17 USD

Tuna Tataki with Teriyaki Sauce,

Toasted Sesame Seeds and Cucumber Quenelle 19 USD

Seafood Trilogy with Jumbo Shrimp, Scallops and Scottish Salmon with

Cucumber Carpaccio and Wasabi Aioli 22 USD

SALADS

Mixed Nicoise Salad with Quail Eggs, Peppers, Anchovies, Potatoes, Tomatoes, Green Beans and Olives

15 USD

Heart Greens with Hearts of Palm, Prosciutto and Mango Vinaigrette

16 USD

Spinach with Marscapone Cheese,

Mushrooms, Sun Dried Tomatoes, Quail Egg and Balsamic Vinaigrette

18 USD

Buffalo Mozzarella Salad with Pesto Marinated Tomatoes, Arugula and

Balsamic Vinegar 17 USD

Roasted Vegetable Terrine with Goat Cheese, Grissini, Extra Virgin Olive Oil,

Fresh Sprouts and Saffron Dressing 18 USD

Lobster Salad with Citrus Vinaigrette

25 USD

Caesar Salad with Tomato Focaccia,

Dried Olives and Fresh Sprouts with Chicken

12 USD

with Blackened Shrimp

16 USD


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D I N N E R

ENTREES

POULTRY

Chicken Breast Stuffed with Mascarpone Cheese, Spinach and Pine Nuts with Potato Gratin, Asparagus and Balsamic Red

Wine Glaze 22 USD

Cornish Hen with Herb Butter, Baby Arugula and Green Peas

22 USD

Blackened Chicken Breast with Saffron Polenta,

Harlequin of Vegetables and Portobello Cream 22 USD

Quinoa Crusted Chicken Breast with Cheese, Herbs, Roasted Vegetables and Portobello Sauce

22 USD

Duck Breast with Mashed Potatoes, Black Olives, Asparagus and Cherry Tomato Glazed in Pinot Noir and

Balsamic Vinegar 32 USD

Chicken Pizzaiola

with Tomatoes, Oregano, Mozzarella, Eggplant and Artichokes 22 USD

Turkey Breast Roulade

Stuffed with Spinach, Cream Cheese and Avocado with Wild Rice and Fresh Beans

22 USD


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D I N N E R

BEEF, LAMB, PORK & VEAL

Rossini Beef Fillet with Port Wine Sauce and Potato Mille Feuille and Baby Arugula Salad

55 USD

Angus Beef Fillet with Roasted Portobello, Cherry Tomatoes, Polenta Medallions

and Sun Dried Tomatoes 45 USD

Angus Beef Fillet

Glazed with Balsamic and Red Wine Reduction 45 USD

Beef Tenderloin

Green Peepper Sauce with Truffled Mashed Potatoes, Caramelized Shallots and Vegetables with Dill Butter

38 USD

Panko Crusted Rack of Lamb

with Aged Cheese and Fine Herbs with Asparagus and Polenta 50 USD

Veal Schnitzel

with Potato Croquettes, Prosciutto, Portobello, Cherry Tomatoes and Goat Cheese

50 USD

Pork Skewers with Bacon,

Wild Rice, Baby Spinach and Tomato with Extra Virgin Olive Oil 26 USD


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D I N N E R

FISH & SEAFOOD

Chilean Sea Bass with Capers Sauce, Roasted Peppers and Garlic Potato

35 USD

Salmon Fillet with Coriander Sauce Saffron Rice and Tomato Compote

35 USD

Fresh Grouper Fillet with Real Lemon Cream and Tomato and Zucchini Harlequin

27 USD

Seared Yellow Tail Tuna Steak Crusted in Fine Herbs and Basil Sauce Mashed Potatoes and Extra Virgin Olive Oil

35 USD

Shrimp and Scallop Skewers with Tomato and Oregano Sauce with Sweet Potato Mash

35 USD

Lobster Tail

with Harlequin of Vegetables, Polenta and Garlic Confit 50 USD

Crown of Shrimp

Shellfish Coulis, Potato Gratin and Caramelized Onions 35 USD


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D I N N E R

COMBINATION ENTREES

Beef Tournedos with Caribbean Lobster Tail, Risotto and Vegetables with Herb Butter

70 USD

Chicken Breast, Shrimp Skewer with Aioli Dressing,

Mashed Potato and Kalamata Olives 35 USD

Angus Beef Fillet and Scallops with Roasted Peppers

45 USD

Salmon Duo with Blackened Shrimp, Quinoa Rice and Chayote Gratin

40 USD

Chilean Sea Bass with Prawns, Roasted Lemon Sauce and Tomato and Zucchini Medley

50 USD

New Zealand Rack of Lamb, Scallop Skewers, Portobello and Cherry Tomatoes

55 USD


8

D I N N E R

DESSERTS

White Chocolate Shells with Red Fruit Bavarian and Grand Marnier 9 USD

Chocolate Truffle Cake with Candied Fruit in Vanilla Sauce 9 USD

Passion Fruit Cheesecake with Tropical Fruit 9 USD

Soft Banana Cake with Caramelized Cinnamon Sauce 9 USD

Mascarpone Cheese Cream with Bailey’s Liqueur Sauce 9 USD

Trio of Chocolate with Crispy Hazelnut 9 USD

Passion Fruit Mousse with Raspberry Compote and Rosemary 9 USD

Crispy Apple Tart with Cinnamon and Marzipan 9 USD

Vanilla Creme Brulée with Red Fruit Compote 9 USD

Soft Chocolate Cake with Caramel Ganache and Almond Crumble 9 USD

Coconut Creme Caramel with Crispy Honey 9 USD

Red Berry Gratin with Caramelized Vanilla 9 USD

Creme Brulée with Guajillo Chili Mango Compote and Vanilla 9 USD

Includes bread, butter, regular and decaffeinated coffee and assorted teas

50 Guest Minimum


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D I N N E R


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D I N N E R

Dinner Buffet

CONTEMPORARY MAYAN BUFFET

SOUPS & SALADS

Traditional Tortilla Soup

Seasoned Potatoes with Shrimp Skewers Marinated in Coriander Oil

Crisp Garden Lettuce with Baby Corn,

Roasted Peppers and Coriander Dressing

Green Salad with Cucumber, baby Corn,

Mint, Goat Cheese and Peanuts

Cactus Medallions with Fresh Cheese, Baby Spinach and Oregano Dressing

Minced Beef Tostadas with Avocado Mousse and Ginger Cream

Xikil-pak (Pumpkin Seeds) with Roasted

Tomato and Duck Slices

ENTREES

Beef Barbacoa

Chicken Tamales with Plantain Leaf

Roasted Pork

Tikin-Xic Fish Fillet

Beef Medallions with Tabasco Sauce

SIDE DISHES

Wild Mushroom Stew with Cabbage and Dressing

Roasted Baby Potatoes

with Rosemary Butter and Achiote

Papadzules

Mashed Beans with Bacon and Sausage

Yellow Corn Tortillas

Medianoche with

X-nipek and Molcajete Sauce

DESSERTS

Chocolate Cake

Cheesecake with Fruit

Tres Leches

Lemon Pie

Vanilla Flan

Mamey Cake with Coffee

Churros

Snow Doughnuts

Caramel Pudding

Pineapple Upsidedown

Cake

Rice Pudding


50 Guest Minimum

75 USD Per Person


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D I N N E R

ITZAMNÁ BUFFET

SOUPS & SALADS

Lobster Bisque with Five Spice Cream

Crispy Lettuce with Dried Tomatoes, Coconut Slices, Shrimp and Champagne

Vinaigrette

Caprese Salad with Buffalo Mozzarella

Spinach and Arugula Salad with Goat Goat Cheese and Indian Walnut

Polenta Medallions with Prosciutto and Nuts

FROM THE SKY

Blackened Chicken Leg and Thigh

Skewers of Roasted Turkey with Bacon

FROM THE OCEAN

Seafood Casserole with Shellfish Coulis

Chardonnay Salmon Fillet with Fennel Confit

FROM THE LAND

Glazed Pork with Barbeque Sauce and Pineapple

Baby Back Ribs Roasted with Fine Herbs

Beef Fillet Crusted with Thyme

FROM THE ORCHARD

Potato Stuffed with Bacon Mousse and Yellow Curry

Wild Rice with Sliced Portobello, Provencal Tomato Wedges and Basil Butter

DESSERTS

Tropical Fruit Tartlets

Cheesecake with Passion Fruit

Brownies with Nuts

Vanilla Panna Cotta with Raspberry Compote

Vanilla Creme Brulée


50 Guest Minimum

75 USD Per Person

Blueberry Clafoutis

Tapioca with Red Fruit Compote

Walnut and Honey Tart

Linzer Cake

Caracas Chocolate Cake


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D I N N E R

ASIAN BUFFET

SOUPS & SALADS

Miso Soup

Coconut Soup with Seaweed

Variety of Sushi & Nigiri

Tuna and Salmon Sashimi

Crispy Lettuce with Mango and Tofu

Sauces: Soy, Wasabi, Ginger and Ponzu

ENTREES

Beef with Broccoli Sauteed with Oyster Sauce

Pork with Onion , Pineapple and Bell Pepper with Sweet and Sour Sauce

Chicken and Mushroom Sauteed with Hoisin Sauce

Malaysian Fish Wrapped in Banana Leaf

Mixed Vegetable Tempura with Tamarind Sauce

Indonesian Rice Noodles with Shrimp

Japanese Steamed Rice

Spring Rolls

DESSERTS

Pistachio Panna Cotta

Bavarian Tropical Fruit Crumble

Gianduja Macaroons

Profiteroles with Orange Chiboust

Banana Cake Dobosh

Crispy Cheese and Orange Sachet

Coconut Flan

Peach Crumble


50 Guest Minimum

80 USD Per Person


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D I N N E R

NEW WORLD SPICES

AND FLAVORS BUFFET

SOUPS & SALADS

Eggplant with Cumin Cream

Greek Salad with Feta Cheese and Aged Balsamic

Artichokes with Prosciutto and Brie with Dill Cream

Hummus with Pita Bread

Ginger Cream with Curry Shrimp Skewers

Couscous with candied fruit and Extra Virgin Olive Oil

Crispy Lettuce with Sliced Fennel, Asparagus and Cucumber

ENTREES

Catch of the Day Stuffed with Prosciutto Wrapped Shrimp and Pesto Cream

Chicken Breast with Tomato Sauce, Capers and Cheese Gratin or Au Gratin

Roasted Beef Fillet with Green Pepper and Caramelized Shallots

Pork Tenderloin Roasted with Spices and Mushrooms

Duck Confit with Spices and Sweet Soy

SIDE DISHES

Wild Rice with Portobello and Coriander

Chayote Gratin with Smoked Cheese and Baby Corn

Mediterranean Vegetable Quiche

Polenta with Sun Dried Tomatoes and Artichokes

DESSERTS

Tiramisu

Coffee Creme Brulée

Almond Toscano

Chocolate Truffle Cake

Apple Tart Tatin

Raspberry Panna Cotta

Red Fruit Tartlet

Gianduja Macaroons

Profiteroles with Orange Chiboust

Banana Cake Dobosh


50 Guest Minimum

75 USD Per Person


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D I N N E R

CHÉEN NIZUC BUFFET

SALADS

Seared Shrimp and Scallops with Micro Greens and Red Pepper Aioli

Beet Salad with Duck Breast and Fennel Confit

Lobster Medallions with Saffron Potatoes and Salmon Roe

Turkey Skewer with Goat Cheese Cream and Dill Essence

Garden Greens with Hearts of Palm, Parmesan Cheese and Citrus Dressing

Cheese Platter with Papaya and Ginger Jam

ENTREES

Rack of Lamb in Herb Crust and Garlic Confit

Seafood Stew with Butter, Capers and Sun Dried Tomatoes

Roasted Chicken with Rosemary and Artichoke Hearts

Pacific Salmon Fillet with Chardonnay Sauce and Royal Lemon

SIDE DISHES

Spinach with Escargot and Garlic

Potato Medallions with Bacon Cream and Goat Cheese

Confetti of Fresh Vegetables and Cherry Tomatoes

Chinese Peas with Tender Green Beans

DESSERTS

Chocolate Mousse Cake

Caramel Cheesecake

Passionfruit Cake

Chocolate Tart with Coffee

Bavarian Tropical Fruit Crumble

Chocolate Creme Brulée

Chocolate Almond Cake

Fruit Gratin in Grand Marnier

Pineapple Cake with Marzipan

Pistachio Panna Cotta


50 Guest Minimum

90 USD Per Person


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D I N N E R


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D I N N E R

GRILL BUFFET

CREAMS & SALADS

Cream of Roasted Tomatoes with Garlic and Aged Cheese Croutons

Sausage, Mushroom and Roasted Onion Chapata

Crispy Lettuce with Figs, Avocado, Peach and Indian Walnut

Rosemary Potato Wedges Wrapped in Prosciutto

Watercress Salad, Seared Tuna on Arugula and Sweet and Sour Sauce

Roast Beef Skewer with Lettuce, Black Olives and Cherry Tomatoes

ENTREES

Barbeque Ribs

Smoked Shrimp Skewers with Bacon and Angus Beef

Grilled Salmon with Ginger and Royal Lemon

Malaysian Chicken Breast with Shallots, Cumin, Coriander and Ginger

Turkey and Barbeque Sausage Skewers

SIDE DISHES

Roasted Corn

Wild Rice

Baked Potato with Cream and Chives

Roasted Vegetables with Smoked Salt

DESSERTS

Caramelized Banana Cake

White Chocolate Shell with Tropical Fruit

Vanilla Panna Cotta with Raspberry Compote

Vanilla Creme Brulée

Blueberry Clafoutis

Trio of Chocolate

Walnut Cake


50 Guest Minimum

75 USD Per Person


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H O R S D’ O E U V R E S


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Hors d’Oeuvres Menu

COLD SELECTION

Tomato Skewer with Goat Cheese and Pesto

Vegetarian Rolls with Fresh Mint and Soy Sauce

Mini Tomato Wrap with Guacamole and Mozzarella

Mini Tomato and Mozzarella Sandwich on Focaccia

Jumbo Shrimp Skewers with Cocktail Sauce and Vodka

Andalusian Gazpacho with Pistou of Arugula

Medley of Cheeses with Fresh Fig

Sushi Selection: California, Tuna, Salmon, Surimi and Vegetables

36 USD Per Dozen

12 Pieces Minimum per Selection and 4 Pieces per Person

PREMIUM COLD SELECTION

Smoked Salmon Rolls with Lime Sour Cream

Bluefin Tuna Tempura in Nori and Wasabi Wrap

Choux Pastry Filled with Foie Gras and Peacock Seeds

Stuffed Mini Brioche (Cheese, Tuna or Vegetarian)

Lobster Tartelette with Ataulfo Mango and Sriracha Mayonnaise

Tuna Sashimi Marinated with Soy Sauce

Scallop Skewers with Lemon Mousse and Confit Garlic

Avocado Tartare with Alaskan Crab and Beet Sprouts

Sesame Crusted Tuna Tataki with Teriyaki Sauce

50 USD Per Dozen



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HOT SELECTION

Mini Panini with Arugula, Serrano Ham and Manchego Cheese

Chicken Skewer in Peanut Sauce

Chicken , Shrimp or Vegetarian Nem with Passion Fruit Sauce and Black Sesame

Choux Pastry Stuffed with Manchego Cheese and Turkey Ham

Provenzal Puff Pastry with Anchovy and Espelette Pepper

Teriyaki Chicken in Almond Sauce

Spring Rolls with Sweet and Sour Sauce

36 USD Per Dozen


HOT PREMIUM SELECTION

Mini Chicken and Shrimp Samosas with Ginger Sauce

Cod with Spicy Island Sauce

Mini Croque Monsieur with Melted Swiss Cheese

Tempura Shrimp with Tartar Sauce

Lamb Chops with Fresh Mint Jelly

Lobster Dumpling with Cream Cheese, Garlic and Onion

50 USD Per Dozen



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SWEET SELECTION

Shrimp Ceviche Shooter

Fish Aguachile Shooter with Pisto and Cucumber

Corn Gazpacho with Coriander

Chicken Empanadas with Manchego Cheese

Vegetarian Empanadas

Shrimp Empanadas with Oaxaca Cheese

Golden Chicken Taquitos

38 USD Per Dozen



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MEXICAN SPECIALTIES

36 USD Per Dozen


Glazed Pistachio Brownie

Choux with Salty Caramel Cream

Dark Chocolate and Mango Gelée Mini Tartlet

Pistachio Panna Cotta and Raspberry Sponge

Mini Corn Pie with Lemon Tea Cream

Coffee Opera Cake

Coconut and Pineapple Ceviche

Raspberry Cold Soup and Cassis Meringue

Strawberry Sponge and Rose Water

Macaron Selection

Beef Sopes

“Gringa” Tacos with Chihuahua Cheese

Slow Roasted Pork with Tempura Squash Blossom

Chilli Popper with Cheese

Squash Blossom Gyoza with Cream Cheese

Abalone Carpaccio with Chipotle Foam

Crisp Tacos with Chilean Sea Bass and Chipotle Muslin

S P E C I A L T Y S T A T I O N S


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S P E C I A L T Y S T A T I O N S

Specialty Stations

CARVING BOARD

Selections Served with Fresh Bread and Butter:

Oven Roasted Pork with Coriander Coleslaw, Browned Onion , Papaya and Green Sauces and Tortilla Chips with Guacamole

24 USD Per Person

Roasted Turkey Breast with Apple Sauce, Xtabentun and Stuffed Potatoes

20 USD Per Person

Rack and Leg of Lamb with Fine Herbs, Aged Mustard and Rosemary Potatoes

with Mint Jelly

48 USD Per Person

Angus Prime rib with Mushroom Sauce and Horseradish Dressing with Potato Gratin

45 USD Per Person

CEVICHE STATION

Fresh Ceviche Made-to-Order Fish, Shrimp, Mussels, Octopus, Chips, Crackers, Cocktail Sauce, Garlic Dip,

Black and Green Olives 26 USD Per Person

MEXICAN STATION

Spit Roast Pork Tacos with Pineapple (Tacos al Pastor)

42 USD Per Person

Esquites

12 USD Per Person

Variety of Tamales

18 USD Per Person

Guacamole with Tortilla Chips

6 USD Per Person

SEAFOOD STATION

Selection of fresh seafood with Shrimps, Mussels, Fresh Oysters, Baby Octopus, Squid, Crab, Scallops, Clams with Lemon, Cocktail Sauce,

Horseradish, Roasted Garlic and Relish Dip 60 USD Per Person

Stations are Chef Attended

Chef Charge is

$50 Plus 16% Tax and 15% Service Charge


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P O S T R E C E P T I O N


P O S T R E C E P T I O N

Post Reception Menu

Red Pozole Guerrero

Green Chilaquiles with Oaxaca Cheese Gratin

Marinated Beef Tacos with Fresh Cheese

Guacamole with Tri Color Tortilla Chips

X-Nipec Sauces, Pico de Gallo, Molcajete and Verde Media Noche

22 USD Per Person

50 Guest Minimum


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B E V E R A G E S


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B E V E R A G E S

Open Bar

NIZUC

CHAMPAGNE

Taittinger

(Only for the Toast )

SPIRITS

Whiskey J Walker Golden Label

Whiskey Chivas Regal 18 Years

Buchanans 18

Grey Goose Vodka

Tequila Don Julio 70

Tequila Maestro Dobel

Diamond

Mezcal Danzantes Reposado

Bombay Saphire Gin

Rum Zacapa Centenario 15 Years

Rum Flor De Caña

Malibu Rum

Cognac Remy Martin VSOP

LIQUEURS & CORDIALS

Martini Rossi Red

Martini Rossi Sweet White

Martini Rossi White

Extra Dry

Baileys

Amaretto Disaronno

Cointreau

Frangelico

Kahlua

Liquor 43

Midori

WINE

Marchesi di Frescobaldi Danzante Pinot Grigio & Rutherford Wine Company “Rhiannon”

BEERS

Corona, Corona Light, XX Lager, Negra Modelo, Budweiser & Bud Light

WATER

Sparkling and Still Water

SOFT DRINKS

Coke, Diet Coke, Sprite, Ginger Ale, Fanta, 7 Up

First Hour 64 USD / Additional Hour 39 USD

5 Hour Open Bar 170 USD

Without Champagne

First Hour 54 USD /Additional Hour 29 USD


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B E V E R A G E S

AMATE

CHAMPAGNE

Taittinger (Only for the Toast)

SPIRITS

Whiskey J Walker Black

Whiskey Chivas Regal 12 Years

Whiskey Glenfiddich

12 Years

Belvedere Vodka

Grey Goose Vodka

Tequila Don Julio Reposado

Tequila Herradura Reposado

Tanqueray Gin

Rum Flor De Caña 7 Years

Rum Flor De Caña 4 Years

Malibu Rum

Torres 10 Brandy

Cognac Courvoisier VSOP

LIQUEURS & CORDIALS

Martini Rossi Red

Martini Rossi White

Extra Dry

Baileys

Amaretto Disaronno

Frangelico

Kahlua

Liquor 43

Grand Marnier

Midori

WINE


BEERS

Corona, Corona Light, XX Lager, Negra Modelo, Budweiser & Bud Light

WATER


SOFT DRINKS

Coke, Diet Coke, Sprite, Ginger Ale, Fanta & 7 Up



Without Champagne



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B E V E R A G E S

CEIBA

SPIRITS

Tequila Herradura Blanco & Reposado

Tequila Hornitos Reposado

Tequila Centenario Añejo

Smirnoff Vodka

Bacardi White Rum

Appleton Rum Special

Matusalem Rum Clasico

Tanqueray Gin

Dewar’s White Label Whiskey

Jim Beam Whiskey

Don Pedro Brandy

LIQUEURS & CORDIALS

Martini Rossi Red

Martini Rossi White Extra Dry

Amaretto Di Amore

Coffee Liqueur

Orange Liqueur

Melon Liqueur

Curacao Liqueur

Casis Liqueur

WINE


BEERS

Corona, XX Lager & Negra Modelo

WATER


SOFT DRINKS





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B E V E R A G E S

PARTY BAR

MARGARITAS

Lemon, Strawberry, Mango, Hibiscus Flower & Tamarind

MOJITOS

Traditional, Mango & Strawberry

MARTINI

Dry, Apple, Watermelon & Cosmopolitan

BEERS

(Select Two)

Corona, Corona Light, XX Lager, Negra Modelo, Budweiser or Bud Light

WATER


SOFT DRINKS




SANTO TOMAS WINE OPEN BAR

WHITE WINE

Chardonnay Santo Tomas “St”

RED WINE

Cabernet Sauvignon Santo Tomas “St”

WATER





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B E V E R A G E S

SOFT DRINK, BEER & WINE

OPEN BAR

Sodas, Juices, Water, Iced Tea

BEERS (Select Two) Corona, Corona Light, XX Lager, Negra Modelo, Budweiser or Bud Light

WINE



SOFT DRINK & BEER OPEN BAR


BEERS (Select Two)

Corona, Corona Light, XX Lager, Negra Modelo, Budweiser or Bud Light

Coke, Diet Coke, Sprite, Ginger Ale, Fanta and 7 Up


SOFT DRINK OPEN BAR




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Blvd. Kukulcan Km.21+260, Punta Nizuc, Cancún, Q. Roo 77500, México

For more information contact us at:

USA: 1.855.MY.NIZUC (1.855.696.4982) | MEX: 1.800.MY.NIZUC (1.800.696.4982)

Tel: +52.998.891.5700 | Email: [email protected]

www.nizuc.com


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http://www.nizuc.com/

banquet menu ep

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