Premium Menus | SMO Table

SMO Table · Elevated Experience

Premium Menus

An elevated culinary experience featuring premium selections, luxury dining options and chef-driven theatre — designed for those who seek the extraordinary.

Passed & Premium Bites

Hors d'Oeuvre

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Hors d'Oeuvre
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Heirloom Tomato & Burrata Spoon
Marinated baby tomatoes, basil oil, aged balsamic and sea salt.
Tuna Nacho
Crisp wonton, chili aioli, avocado salsa and pickled fresno chile.
Brie Spring Rolls
Warm brie, truffle honey and toasted almond.
Signature Meatballs
Pomodoro, bechamel and parmigiano reggiano.
Smoked Salmon Crostini
Caper salsa, herbed boursin spread and dill.
Mini Grilled Cheese
Brioche, aged cheddar and smoky tomato aioli.
Peruvian Ceviche
Citrus leche de tigre, sweet potato and plantain chips.
Sesame Soy Chicken Skewers
Sweet chili glaze, scallion and toasted sesame.
Prosciutto Crostini
Fig jam, boursin spread and aged balsamic.
Shrimp Cocktail
Poached shrimp, horseradish cocktail sauce and lemon.
Crab Cake
Lump crab, remoulade and micro celery.
Pork Belly Slider
Crispy pork belly, pickled slaw and brioche bun.
Truffled Wild Mushroom Arancini
Wild mushrooms, pomodoro sauce and fine herbs.
Crispy Potato Pavé
Layered golden potato, crème fraîche, chive and parmesan crisp.
Hamachi Crudo Spoon
Cucumber, avocado, yuzu ponzu, fresno chile and micro cilantro.
Charred Octopus Skewer
Spanish octopus, smoked paprika romesco, preserved lemon and herb oil.
Mini Chicken Milanese Bites
Parmesan-crusted chicken, lemon aioli, baby arugula and shaved pecorino.
Premium Hors d'Oeuvre
Market Price
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Lamb Lollipops
Herb crust, aged balsamic glaze and mint gremolata.
Diver Scallops
Pan-seared in duck fat with citrus relish and smoked trout roe.
A5 Wagyu Strip Steak
Truffle pearl, herb focaccia and red wine glaze.
Kaluga Caviar Toast
Buttered pain de mie, crème fraîche, chive and preserved lemon.
Foie Gras Brioche
Tart cherry compote, toasted hazelnut and aged balsamic.
Butter-Poached Lobster Tartlet
Maine lobster, lemon-chive aioli, celery leaf and delicate pastry shell.
Duck Confit Toast
Slow-braised duck, sour cherry mostarda, orange gastrique and toasted brioche.

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Seasonal Plated Dinners

Spring Menu

Fresh herbs, tender spring vegetables and elegant plated service designed for intimate dinners and refined celebrations.

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Standard

Three-Courses

Salad
Compressed Melon & Burrata
Compressed cantaloupe and watermelon, imported burrata, basil, pistachio crumble, balsamic pearls and micro basil.
Bread Service
Artisan Bread Service
Warm focaccia, cultured butter and seasonal herb finishing salt.
Entrée
Herb Crusted Beef Tenderloin
Spring peas purée, roasted heirloom baby carrots, crispy shallots and marrow butter.
Dessert
Meyer Lemon Panna Cotta
Strawberry-rhubarb compote, vanilla shortbread crumble and fresh basil sugar.
Most Popular

Four-Courses

Salad
Strawberry & Baby Arugula
Champagne vinaigrette, toasted pine nuts, whipped feta, fresh mint and cracked black pepper.
Bread Service
Artisan Bread Service
Warm country bread with honeyed butter and sea salt.
Pasta
Hand-Cut Tagliatelle
Spring pea crema, asparagus tips, burrata, basil pistou and parmigiano reggiano.
Entrée
Herb-Crusted Rack of Lamb
Smoky eggplant purée, garlicky broccolini, tomato confit and rosemary lamb jus.
Dessert
Vanilla Cheesecake Brulée
Rhubarb compote, fresh berries and a crisp almond tuile.
Signature

Five-Courses

Salad
Grilled Peaches & Bibb Lettuce
White balsamic dressing, candied pecans, goat cheese and pickled shallots.
Bread Service
Artisan Bread Service
Warm focaccia, cultured butter and garden herb salt.
From the Sea
Pan Seared Sea Bass
Truffled artichoke purée, asparagus, roasted red pepper emulsion and lemon herb oil.
Pasta
Roasted Corn Ricotta Agnolotti
Mascarpone champagne sauce, spring onions, wild mushrooms and pea shoots.
Entrée
Iberico Pork Chop
Spring garden succotash, romesco, sherry glaze and crisp herb gremolata.
Dessert
Lemon Olive Oil Cake
Macerated strawberries, basil Chantilly cream and candied lemon.

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Seasonal Plated Dinners

Fall Menu

A polished autumn dining collection built around roasted vegetables, orchard fruit, warm spice and richer sauces.

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Standard

Three-Courses

Salad
Autumn Harvest Salad
Baby kale, roasted butternut squash, bacon lardons, shaved radicchio and lemon pecorino dressing.
Bread Service
Artisan Bread Service
Warm pull-apart rolls with cultured maple butter and flaked sea salt.
Entrée
Braised Short Ribs
Roasted garlic potato purée, glazed cipollini onions, French green beans and truffled red wine demi-glace.
Dessert
Warm Chocolate Torte
Salted caramel, vanilla bean gelato and toasted cocoa nib praline.
Most Popular

Four-Courses

Salad
Roasted Beet & Pomegranate
Baby arugula, sherry vinaigrette, toasted pine nuts, fresh mint and whipped feta.
Bread Service
Artisan Bread Service
Rosemary focaccia with whipped brown butter.
Pasta
Wild Mushroom Tagliatelle
Truffle champagne cream, Tuscan kale, roasted shallots and parmigiano reggiano.
Entrée
Espresso Crusted Beef Tenderloin
Parsnip purée, garlicky broccolini, blistered tomatoes and rosemary jus.
Dessert
Cheesecake Crème Brûlée
Spiced pear compote, fresh berries and candied pecans.
Signature

Five-Courses

Salad
Shaved Apple, Pear & Bibb
White balsamic dressing, candied pecans, goat cheese and pickled red onion.
Bread Service
Artisan Bread Service
Harvest grain rolls with cultured butter and smoked sea salt.
From the Sea
Butter Poached Halibut
Saffron leek fondue, winter truffle potato pavé, citrus beurre blanc and crispy leek ash.
Pasta
Butternut Squash Ravioli
Brown butter sage sauce, toasted pumpkin seed, herb oil and aged balsamic.
Entrée
Roasted Duck Breast
Glazed beets, parsnip purée, Swiss chard and fig gastrique.
Dessert
Apple Tarte Tatin
Bourbon vanilla bean ice cream, cider caramel and cinnamon crumble.

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Interactive Culinary Experience

Chef Action Stations

Prepared-to-order stations that create movement, theatre and memorable guest interaction throughout the event.

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Savory Stations
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Handmade Pasta Station
Fresh tagliatelle tossed to order — San Marzano pomodoro, basil pesto or truffle champagne cream, finished with parmigiano reggiano. Seasonal garnishes: English peas, charred broccolini, chili oil and fresh herbs.
Prime Carving Station
Prime ribeye loin carved to order with red wine demi-glace, jus and soft brioche rolls. Accompaniments: butternut squash purée and wild mushroom ragout.
De Mar Station
Pan-seared sea bass prepared à la minute with creamy stone-ground grits, roasted red pepper emulsion and lemon herb oil.
Taco Station
Hand-pressed corn tortillas with achiote chicken, barbacoa or roasted vegetable fillings. Guacamole, salsa, pickled onion and cotija.
Risotto Station
Truffle mushroom risotto — creamy arborio rice with wild mushrooms, mascarpone, parmigiano and black truffle.
Sushi & Hand-Roll Station
Spicy salmon & mango · Shrimp tempura & sweet plantain · Imitation crab with ají dulce & yuzu · Specialty rolls: veggie, maduros, tuna, salmon and shrimp.
Brick Oven Pizzas
Burrata margherita · Hot honey soppressata with Calabrian chili · Truffle mushroom with fontina & black truffle crema · Vodka pie with whipped ricotta · Chef's seasonal signature pie.
Hydration Station
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Fresh Coconut Juice
Mint · Lime · Passionfruit
Green Juice
Cucumber, celery, green apple and lemon.
Citrus Turmeric
Orange, carrot, turmeric and ginger.
Beet Revival
Beet, apple, pomegranate and lime.
Watermelon Mint Agua Fresca
Refreshing and lightly sweetened.
Pineapple Basil
Pineapple, basil, coconut water and lime.
Strawberry Hibiscus
Hibiscus tea, strawberry and lemon.

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Petite Dessert Collection

Mini Desserts & Station

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Dessert Theater
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Liquid Nitrogen Ice Cream Bar
Vanilla bean, chocolate or seasonal fruit ice cream churned to order with luxury toppings.
Torched S'mores & Artisan Cotton Candy
Marshmallow, chocolate ganache, graham crumble and chef-spun cotton candy.
Petite Dessert Collection
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Carrot Cake Petits Fours
Spiced carrot cake, cream cheese mousse and candied walnut.
Valrhona Chocolate Mousse Shooters
Silky dark chocolate mousse, salted caramel and cocoa nib crunch.
Blueberry Cheesecake Tartlets
Lemon zest, vanilla cheesecake and blueberry compote.
Strawberry Shortcake Verrines
Vanilla sponge, macerated strawberries and Chantilly cream.
Key Lime Tartlets
Graham crust, torched meringue and lime zest.
Mango Passion Fruit Cups
Mango mousse, passion fruit gelée and coconut crumble.
Tres Leches Bites
Vanilla sponge soaked in three milks with cinnamon cream.
Dubai Chocolate Pistachio Strawberries
Chocolate-dipped strawberries with pistachio cream and crisp kataifi.
Espresso Tiramisu Cups
Mascarpone cream, espresso-soaked ladyfinger and cocoa.
Mini Crème Brûlée
Vanilla custard with a crisp caramelized sugar shell.
Salted Caramel Brownie Bites
Fudgy brownie, whipped ganache and gold-dusted caramel.
Lemon Berry Pavlovas
Crisp meringue, lemon curd, berries and fresh mint.

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