Come For Lunch, Stay For Dinner,
Fuego Serves Two Seating For Thanksgiving
Thanksgiving is twice as nice as Fuego serves up two seatings with Thanksgiving Lunch from 12-5 p.m. and Thanksgiving Dinner from 5-9 p.m. at Hotel Maya on Thursday, November 24. Guests will also enjoy live Latin jazz on the waterfront patio.Fuego, the modern, Latin infused indoor-outdoor restaurant and lounge, offers a unique seaside setting featuring 13-foot-tall glass walls that fully retract with seating inside and on the patio area. Fuego’s stunning open-air views include the Pacific Ocean, Long Beach skyline and Queen Mary.
Fuego’s Thanksgiving Day Lunch
Fuego’s Thanksgiving Day Lunch soup is a delicious Roasted Butternut with crispy quinoa and candied walnut.
An assortment of Salads and Displays include Roasted Acorn and Hen of the Wood Mushroom Salad, Baby Romaine Salad, Heirloom Beets and Goat Cheese Salad, Quinoa and Kale Salad with almonds and apple chips; along with grilled asparagus, shallots and fig balsamic, cheeses and charcuterie, and fresh fruit and berries.
Fuego’s Seafood and Ceviches feature Jumbo Gulf Shrimp, Alaskan King Crab Legs and Shrimp Chipotle Citrus Marinade.
Fuego Carving Station presents Prime Rib of Beef with creamed horseradish, sweet garlic demi glaze, buttery brioche, jalapeno corn muffins, cranberry and orange peels.
Fuego’s holiday entrees include Cider Glazed-Turkey with giblet gravy, apricot and pistachio stuffing; Pan-Roasted Fillet of Salmon with pomegranate butter sauce; Herbed Crusted Rack of Lamb with rosemary port reduction; along with roasted cauliflower, candied bacon and tomato marmalade, basked yams and marshmallows, and roasted garlic mashed potatoes.
Holiday Dessert Delights include a selection of miniature desserts and petit fours including bourbon chocolate pecan, marshmallow pumpkin tarts, apple pumpkin cheesecake, and sweet potato cupcakes.
Guests will enjoy an endless sparkling wine or cider, along with coffee, tea, juice or soft drinks.
Fuego’s Thanksgiving Day Dinner
Executive Chef Victor Juarez has prepared a delicious four-course homemade Thanksgiving Day dinner that begins with Butternut Squash Soup with crispy quinoa and candied walnuts.
Fuego’s second course is a selection of Beet Salad with baby romaine leaves, heirloom beets, herbed goat cheese, roasted corn, candied walnuts and guajillo vinaigrette; or Tangerine Crab Salad with jumbo lump crab cake, organic greens, mango melon salsa and citrus aïoli.
Guests will enjoy a holiday entree selection of Roasted Turkey with cider glazed-turkey, giblet gravy, apricot and pistachio stuffing, roasted cauliflower and Yukon gold potato purée; Prime Rib of Beef with a 12-ounce cut of slow-roasted prime rib, sweet garlic demi glaze, horseradish cream, grilled asparagus and Yukon gold potato purée; Roast Herbed Rack of Lamb with herbed-crusted Colorado lamb, rosemary port reduction, glazed heirloom carrots and roasted butternut squash; or Pan Roasted Salmon with pomegranate butter sauce, sea salt roasted beets, cippolini onions and roasted corn salsa.
Fuego’s fourth course features delicious desserts with a selection of Apple Pecan Caramel Cheese Cake with cinnamon orange cream and liqueur soaked cranberries, or Pumpkin Tart with pumpkin spice mousse and vanilla Chantilly cream.
Thanksgiving Day dinner guests will also enjoy complimentary coffee, decaffeinated coffee, tea, juice and soft drinks.