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March 17-- For parade-goers, Saturday shoppers and others out and about on St. Patrick's Day, The Signature Room at the 95th will serve an expanded version of its popular lunch buffet.
In addition to the regular lineup of seasonal salads, seafood and poultry specialties and carving selection, the buffet will include corned beef and cabbage, shepherd's pie and Irish soda bread.
This year, The Signature Lounge on floor 96, which opens at 11 a.m. , throughout the day will be serving a "Shamrock Special" - a blend of fresh-brewed coffee with Bushmills Irish whiskey and Bailey's Irish crème, topped with whipping cream and crème de menthe. Price is $8.50
April 1 to April 15-- The Signature Room will in April host three guest chefs for a Pan-American Festival - a two-week celebration of Latin Flavors featuring regional cuisines and wines of Chile, Brazil and Argentina. The lineup of chefs, whose specialty dishes will be rotated as a la carte additions ($26 to $30) to The Signature Room's dinner menu, includes:
April 1--April 7: Chef Rodrigo Baranaos of IBIS Restaurant in Santiago, Chile--sautéed sea bass with shrimp and scallops with orange sauce;
April 6--April 10: Chef Morena Leite of Capim Santo Restaurants in Sao Paulo, Brazil--sautéed medallion of beef with papaya sauce and sautéed herb-crusted halibut;
April 9--April 15: Chef Dolli Irigoyen of the Nestle Culinary School in Buenos Aires, Argentina--lamb chops with rosemary, tomato, natural ragout with garlic confit sauce; and chorizo beef with artichoke pesto, mushroom and spinach ragout.
The festival is being presented by The Signature Room in cooperation with United Airlines and Wine Makers.
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