Dispensers of water, which is infused with ripe fruit like watermelon and pineapple, are first in the line of sight. Freshly squeezed vegetable or fruit smoothies are nearby. Bowls in the meze station brim with olives, red pepper feta dip, hummus, and more. This day’s specials are Moroccan sweet potato soup and Prince Edward Island mussels with saffron and fennel, which join a small serving of veal breast topped with creamy sunchoke, fennel, and clementines. The vegetarian station offers lentil cakes with ratatouille relish. Build-your-own Bao Bao steamed buns can be filled with Korean pork belly or pulled chicken. The grill station will cook a venison, veggie, turkey, or beef burger. There are sandwiches for the traditionally inclined. Desserts are tucked in the farthest rear corner: sweet goat cheese and pear tart, frozen yogurt, or citrus salad shooters.
By Peggy Hernandez| Globe Correspondent February 04, 2014
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