Cold Appetizers

• Tuna Tartar with Sweet and Sour Vegetables, Mango Salsa and Soy Vinaigrette
• Seafood Ceviche, Marinated with Lime, Tomatoes and Coriander served with Crispy Tortilla Chips
  

Hot Appetizers

• Pan Fried Crab Cake on Lemongrass
• Infused Sweet Red Bell Pepper Sauce
• Caramelized Scallop and Lemongrass
• Skewer on Creamy Truffle Polenta
  Sautéed Spinach and Morel Mushrooms
  

Salad Course 

• Baby Spinach and Herb Duck Confit Salad with Panela Cheese
  Caramelized Walnuts, Orange Segments and Balsamic Vinaigrette
• Caesar Salad
• Mesclun Greens, Watercress and Endive Salad with a Light Blue Cheese Dressing
  Caramelized Walnuts and Three Pear Textures
  

Soup Course

• Spicy Coconut Soup with Chicken, Ginger, Mushrooms and Lemongrass
• Mexican Chicken Lime Soup with Sweet Bell Peppers and Coriander served with Totopos
• Roasted Plum Tomato Soup with Asparagus and Basil Pesto, Garlic Parmesan Crostini

Fish Entrées

• Pan Seared Red Snapper Filet on Crushed Lemon Potato Confit Snow Peas and Hot Calamata Vinaigrette
• Pan Roasted Chilean Sea Bass Filet on Balsamic Infused Lentils Baby Vegetables and Green Pea Cream, Natural Jus
• Salmon Medallion on Asparagus Risotto Cake, Lemongrass and Ginger Infused Sauce
  

Chicken Entrées

• Poached Chicken Breast Pot-Au-Feu with Baby Vegetables in a Ginger and Lemongrass Infused Consommé
• Macadamia Crusted Chicken Supreme on Sautéed Raisin Spinach, Forest Mushroom Ragout and Porcini Jus
• Chicken Supreme Persillé on Parmesan Sage Creamy Polenta, Cherry Tomato Confit and Asparagus, Red Wine Jus 
  

Beef Entrées

• Jerk-Marinated Beef Medallion on Mashed Potatoes, Mild Chili Pepper Ragout and Red Wine Sauce
• Herb-Crusted Beef Filet on a Vegetable Confit with Roasted Potatoes and Port Wine Sauce
  

Lamb Entrées

• Olive and Citrus Leaf Crusted Lamb Rack on Nuevo Leon, Goat Cheese Mashed Potatoes, Roasted Endive, Hierba Buena Fava Beans and Red Wine Vinegar Lamb Jus
• Grilled Double Lamb Cutlets on Soft Pecorino Polenta, Red Onion Jam and Balsamic Vinegar Glaze
  

Combination Entrées

• Grilled Beef Medallion and Oven Roasted Half Caribbean, Lobster Tail with Garlic Mashed Potatoes, Asparagus, Caramelized Carrots and Red Wine Jus
• Roasted Chicken Supreme and Grilled Shrimp on Roasted Cauliflower Purée and Tomato Basil Sauce
• Duo of Three Chili Crusted Beef Medallion and Achiote Marinated Shrimp with Cilantro Polenta Cake, Red Onion Jam and Baby Vegetables