Chef Noel Baird

Fondue Made from Gruyére, Emmentaler, Garlic, White Wine, Dry Sherry and a Touch of Nutmeg and Black Pepper with Toasted Baguette Cubes, Soft Pretzel Cubes, Roasted Potatoes, House-made Cooked Meatballs, Crimini Mushrooms and Apples

A Salad of Mixed Greens, Tarragon and Mint with a Dijon Mustard, Honey, Champagne Vinegar and Walnut Oil Dressing

Shrimp, Green Mango and Avocado Salad with a Creamy Citrus and Basil Dressing Served over Arugula

Arugula Salad with Apple, Gorgonzola Cheese and Walnuts with a Honey and Dijon Aioli

Bistro Salad with Lettuce, Fresh Tarragon, Chives, Parsley and Pickled Shallots with a Lemon/Dijon Vinaigrette

Salade au Chèvre: Mixed Greens, Mint Leaves and Chèvre with a Honey, Dijon Mustard, Champagne Vinegar, Dijon and EVOO Dressing

Duck Egg Salad with Calabrian Chili Infused Mayonnaise Served Over Arugula

Fondue Bourguignonne (Oil and Duck Fat) with Sirloin Cubes, Chicken Thigh Cubes, Duck Breast Cubes, Salmon Cubes, Bay Scallops, Shrimp, Fennel, Green Peppers and Mushrooms

Apple, Brown Butter and Thyme Crumble

Chocolate and Kahlua Mousse Topped with Whipped Cream and Shaved Chocolate

Creme Fraiche Cheesecake with Strawberry Coulis

Elevated Albondigas (Latin Meatballs Made with Short Rib, Chuck, Mexican Chorizo, Ground Chicharrones and Egg) in a Chipolte Adobo Tomato Sauce

Serrano Ham and Manchego Cheese Croquettes

Olive, Eggplant, Sardine and Anchovy Tapenade with Butter Toasted Baguette

Spanish Mezze/Charcuterie/Cheese Board Along with Olives, Nuts, Hot Honey, Date Syrup Served with a Variety of Crackers

Squid, Chorizo, Potatoes, Red Pepper, Onion and Pimenton Sauté

Crispy Fried Eggplant Rounds with Goat Cheese and Honey

House Made Cured Salmon (Gravlax) with Creme Fraiche, Red Onion, Dill and a Variety of Crackers

Duck Egg Salad with Smoked Paprika Infused Aioli Served Over Arugula

A Salad of Wild Caught Shrimp with Calabrian Chili and Pimenton Aioli on Heirloom Tomatoes

Elevated Gazpacho with Avocado and Garlic Croutons

Seared Octopus with a White Bean Puree Served on Arugula

Garlic and Coriander Marinated Chicken Sautéed and Topped with Manchego Cheese then Wrapped in Serrano Ham

Patatas Bravas with Chili and Pimenton Aioli

Shrimp Salad on Toasted Rustic Bread Topped with an Anchovy

Lamb Meatballs with a Mint and Honey Glaze

Pork Skewers Marinated in Olive Oil, Pimenton, Garlic, Cumin and Coriander

Olive Oil Baked Mushrooms with a Spanish Chorizo Stuffing

Spanish Red Wine Beef Stew with Potatoes, Carrots, Celery, Red Peppers and Garlic

Bacon Wrapped Dates Topped with Goat Cheese

Open-Faced Crab and Shrimp Empanadas with Red and Green Bell Peppers, Onion, Pimenton and Garlic Butter

Country Style Ribs with a Honey, Pimenton, Tomato Paste and Spanish Spices Glaze

Assorted Cheese Platter with Candied Pecans, Hot Honey and Date Syrup with a Variety of Crackers

Apple, Brown Butter and Thyme Crumble

Flan with Vanilla and Caramel Dulce de Leche

Banana Cream Pie with Dulce De Leche

Tarta de Santiago (Moist Almond Cake)

Lemon and Apple Olive Oil Cake with Strawberry Compote

Basque Cheesecake with Apricot Sauce

Elevated Mini Muffulettas with Prosciutto, Capocollo, Mortadella, Genoa Salami and Provolone with House Made Olive Salad: Served Warm

Italian Style Alpine Ranch Lamb Meatballs with a Mint and Honey Glaze

"Grown-Up" Korean Style Sloppy Joe Sliders Made With Carson Valley Meats Pork Shoulder and Chuck Topped with Kimchi and Served on Artesian Rolls

Elevated Albondigas (Latin Meatballs Made with Carson Valley Meats Short Rib, Chuck, Mexican Chorizo, Ground Chicharrones and Egg) in a Chipolte Adobo Tomato Sauce

Petaluma Farms Grilled Chili Lime Chicken Wings with a Soy, Chili and Rice Vinegar Dipping Sauce

Elevated Mini Cuban Sandwiches with Braised Carson Valley Meats Pork Shoulder, Capocollo, Prosciutto, Swiss Cheese and House Made Pickles: Served Warm

Peteluma Farms Chicken Thigh Meat Loaf Bites With a Raisin Ketchup Glaze

Alpine Ranch Garlic and Balsamic Vinegar Marinated Seared Lamb "Lollies" with a Dijon Aioli

House-made Gravlax Served Creme Fraiche, Capers and Dill: Served with Mini Bagels and a Variety of Crackers

Olive Oil Baked Crimini Mushroom Caps with a Carson Valley Meats Pulled Pork Stuffing

Bistro Salad with Lettuce, Fresh Tarragon, Chives, Parsley and Pickled Shallots with a Lemon/Dijon Vinaigrette

Organic Seasonal Fruit Salad with a White Balsamic Vinaigrette

Salade au Chèvre: Mixed Greens, Mint Leaves and Chèvre with a Honey, Dijon Mustard, Champagne Vinegar and Walnut Oil Dressing

Cannellini Bean Salad: Cannellini Beans, Celery, Onion, Italian Spices, EVOO and Red Wine Vinegar

Arugula Salad with Apple, Roquefort Cheese and Walnuts with a Honey and Dijon Aioli

A Salad of Wild Caught Shrimp with Calabrian Chili Aioli on Local Heirloom Tomatoes

Local Duck Egg Salad with Calabrian Chili Infused Mayonnaise Served Over Arugala

Balsamic and Port Wine Poached Pear Salad with an EVOO Drizzle

Carson Valley Meats New York Steakhouse Style Seared New York Strip Steaks with Garlic and Calabrian Chili Mashed Potatoes and Creamed Spinach

Alpine Ranch Braised Red Wine and Garlic Lamb Shanks Served Over Creamy Creme Fraiche Polenta with Sautéed Portobello Mushrooms and Spinach

Peteluma Farms Chicken Fricassée: Chicken Fricassée is a Traditional French Chicken Stew made with Browned Chicken Pieces Braised in a Creamy Mushroom and White Wine Sauce

Family Style French Cassoulet: a Meaty Stew of Petaluma Farms Chicken Thigh Confit, Garlic Saucisson, Carson Valley Meats Braised Pork Shoulder and White Beans with a Rich Duck Fat and Breadcrumb Crust

Authentic Valencian Paella with Shrimp, Chicken and Spanish Chorizo Served with Pimenton Aioli and Garlic Asparagus

Carson Valley Meats Tri-Tip Marinated in Italian Herbs and Spices combined with Olive Oil and a touch of Red Wine Vinegar Served with Calabrian Chili Mashed Potatoes and Parmesan Broccolini

Coffee and Italian Spiced Carson Valley Meats Pork Tenderloin Served with House Made Linguine with Butter, Garlic and Fresh Italian Herbs Along with Parmesan Broccolini

Cajun Jambalaya made with Local Duck, Petaluma Farms Chicken Thighs, Shrimp, Tasso Ham and Andouille Sausage Served with Stewed Collard Greens

Carnitas Enchiladas made with Carnitas, Duck Fat Refried Black Beans, Poblano Peppers, Rice, Chedder and Jack Cheeses and Green Onions Topped with Enchilada Sauce and Crema Served with Corn, Nopales and Huitlacoche Sautée

Elevated Taco Bar with Cumin and Coriander Wild Caught Shrimp, Chili Lime Petaluma Farms Boneless Chicken Thighs, Slow Roasted Chipotle Carson Valley Meats Beef Chuck, Duck Fat Carnitas and all the Fixings

Elevated Lasagna made with House Made Italian Sausage Ragù, Parmesan Bechamel, Blistered Cherry Tomatoes, Mozzarella, Provolone, Taleggio and Ricotta Cheeses Served with Parmesan Broccolini

Baked Snapper Filets Rubbed with a Combination of Miso, Ginger, Garlic and Sake Served with Baby Bok Choy and Sesame Spinach

Grilled Honey Glazed Salmon Served with Roasted Rosemary Garlic Potatoes and Parmesan Broccolini

Hibachi Style Noodles Ho Fun Style: Wild Caught Shrimp, Local Duck, Carson Valley Meats Chuck and Pork Shoulder, Napa Cabbage, Baby Bok Choy, Shitake Mushrooms, Bamboo Shoots, Bean Sprouts and Scrambled Eggs with Yum Yum Sauce Served with Asian Garlic Broccolini

Apple, Brown Butter and Thyme Crumble

Honey Bourbon, Chambord and Espresso Pecan Bacon Tiramisu

Chocolate Torta Tenerina with Vanilla Cream

Cannoli "Chips & Dip" - Chocolate Chip Cannoli Cream with Cinnamon Sugar Chips

Asian Pear and Lychee Crumble

Elevated Chocolate Cherry Brandy Brownies with Vanilla Cream

Creme Fraiche Cheesecake with Apricot Coulis

Alaskan Halibut Tartare with EVOO, Green Onions, Cucumber, Lemon Zest, Jalapeño, Dill and Lightly Smoked Maldon Salt Topped with Micro Greens

Wild Caught Shrimp Cocktail with Saffron Garlic Aioli

House-made Gravlax Served with Creme Fraiche, Capers and Dill: Served with Mini Bagels and a Variety of Crackers

Salmon Crudo with Thinly Sliced Jalapeño, EVOO, Micro Greens, Lemon Zest and Lightly Smoked Maldon Salt

Latin Snapper Tartare (Raw Snapper, Avocado Salsa, Red Onion, Lemon Served with Tortilla Chips)

Tuna Tartare with Ginger, Cilantro, Tomato, Wasabi, Sesame Seeds, Green Onion and Lemon Juice

Bay Scallop Crudo with Thinly Sliced Jalapeño, EVOO, Micro Greens, Lemon Zest, Lightly Smoked Maldon Salt

Hirami (Halibut) Shashimi with a Shoyu (Soy Sauce) and Rice Vinegar Sauce with Chili Drops

Shrimp Scampi Flatbread with Parmesan and Fresh Italian Herbs

A Salad of Wild Caught Shrimp with Calabrian Chili Aioli on Arugula

Shrimp, Avocado and Green Mango Salad with Miso Lime Vinaigrette

Bay Scallop Orzo Pasta Salad with Grape Tomatoes, Basil, Capers and Dill with White Balsamic Vinegar Dressing

Seared Salmon Salad with Blistered Corn, Grape Tomatoes, Basil and Green Onions with a Champagne Vinegar and Dijon Vinaigrette

Mediterranean Spiced Sardine and Salmon Fish Cakes with a Lemon and Caper Aioli Served with Garlic Mashed Potatoes and Sautéed Asparagus

Authentic House Made Linguine Seafood Fra Diavolo with Shrimp, Clams and Mussels Served with Parmesan Broccolini

Elevated Seafood Lasagna made with Shrimp, Bay Scallops, Baccala and Blistered Cherry Tomatoes with a Mushroom Alfredo Sauce Served with Parmesan Broccolini

Halibut Meunière Served with Asparagus and au Gratin Potatoes

Chinese Style Oyster Sauce Glazed Salmon Served with Baby Bok Choy and Mashed Garlic Yuca

Hibachi Style Ho Fun Noodles: Shrimp, Snapper, Salmon, Napa Cabbage, Baby Bok Choy, Mushrooms, Bamboo Shoots, Bean Sprouts and Scrambled Eggs with Yum Yum Sauce Served with Asian Garlic Broccolini

Shrimp Tikka Masala Served with Jasmine Rice and Cumin/Coriander Cauliflower

Miso, Honey and Champagne Vinegar Glazed Salmon Served over House Made Linguine with Butter, White Wine, Garlic, Ground Calabrian Chili and Fresh Italian Herbs Served with Parmesan Broccolini

Elevated Seafood Enchiladas Shrimp, Bay Scallops and Snapper with House Made Sauce Served with Cumin/coriander Cauliflower

Elevated Taco Bar with Sautéed Smoked Paprika and Cumin Shrimp, Coriander Bay Scallops and Chipotle Snapper with all the Fixings

Pear and Lychee Crumble

Assorted Cheese Platter with Candied Pecans, Hot Honey, Honeycomb and Date Syrup with a Variety of Crackers

Cannoli "Chips & Dip" - Chocolate Chip Cannoli Cream with Cinnamon Sugar Chips

Mascarpone Cheesecake with Apricot Coulis

Honey Bourbon, Chambord, Espresso, Pecan and Bacon Tiramisu

Chocolate Torta Tenerina with Whipped Vanilla Cream

Apple, Brown Butter and Thyme Crumble

Broiled Lobster Tails with a Cream Crab/Sherry Sauce Topped with Paddlefish Caviar

Aged Balsamic and Garlic Marinated Seared Lamb Chop "Lollies" with Calabrian Chili Aioli

Salmon Crudo with Thinly Sliced Jalapeño, EVOO, Micro Greens, Lemon Zest, Lightly Smoked Maldon Salt

House-made Gravlax with Bottarga, Ricotta Cheese, Capers and Dill: Served with a Variety of Crackers

Refined Mezze and Charcuterie/Cheese Board Served with Olives, Candied Pecans, Hot Honey, Honeycomb, Date Syrup and Assorted Crackers

Italian Style Lamb Meatballs with a Mint and Honey Glaze

Chicago Style Italian Beef Sliders with Aged Provolone and House Made Giardiniera

Brie, Asparagus, Prosciutto and Fresh Oregano Pastry Bundles

Baked Crimini Mushroom Caps with an Italian Crab Stuffing

A Salad of Wild Caught Shrimp with Calabrian Chili Aioli on Heirloom Tomatoes

Seasonal Italian Organic Fruit Salad with a White Balsamic Vinaigrette

Mixed Greens Salad with Apple, Gorgonzola Cheese and Walnuts with a Honey Mustard Aioli

Duck Egg Salad with Calabrian Chili Infused Mayonnaise Served Over Arugala

Heirloom Tomato Caprese Salad with Buffalo Mozzarella, Prosciutto, Basil, Aged Balsamic Vinegar, EVOO and Lightly Smoked Malden Salt

Italian Orzo Pasta Salad with Grape Tomatoes, Basil, Capers, Italian Herbs and Parsley with a Balsamic Vinaigrette

Italian Steakhouse Style Seared New York Strip Steaks with Garlic and Calabrian Chili Mashed Potatoes and Creamed Ricotta Spinach

Elevated Lasagna made with House Made Italian Marinara, Pamesan Bechamel, Basil, Spinach and Mozzarella, Provolone, Taleggio and Ricotta Cheeses Served with Parmesan Broccolini

Tri-Tip Marinated in Italian Herbs and Spices combined with Olive Oil and a touch of Red Wine Vinegar Served with Parmesan Roasted Potatoes and Sautéed Sliced Portobellos with Spinach

Elevated Seafood Lasagna made with a Lobster, Shrimp, Baccala and Blistered Cherry Tomatoes with a Mushroom Alfredo Sauce Served with Parmesan Broccolini

Red Wine Braised Italian Style Leg of Lamb with Roasted Rosemary Potatoes and Roasted Vegetables

Coffee and Italian Spiced Pork Tenderloin Served with House Made Linguine with Butter, Garlic and Fresh Italian Herbs Along with Parmesan Broccolini

House Made Linguine with Italian Sausage and Gourmet Meatballs Made from Short Ribs, Rib Eye and Chuck Served with Parmesan Broccolini

Italian Steakhouse Style Seared Tomahawk Ribeye with Calabrian Chili Aioli Served with Sliced Portobello Garlic Linguine and Roasted Broccolini

Italian Steakhouse Style Seared Sirloin Steaks with Garlic and Calabrian Chili Mashed Potatoes and Ricotta Creamed Spinach

Italian Chicken Parmesan Served over House Made Linguine with Butter, Garlic and Fresh Italian Herbs and Parmesan Broccolini

Honey Glazed Salmon Served over House Made Linguine with Butter, Garlic and Fresh Italian Herbs Served with Parmesan Broccolini

Bourbon Pecan Bacon Tiramisu

Chocolate Torta Tenerina with Vanilla Mascarpone Cream

Mascarpone Cheesecake with Apricot Coulis

Assorted Cheese Platter with Candied Pecans, Hot Honey, Honeycomb and Date Syrup with a Variety of Crackers

Coffee/Chambord Tiramisu with a Gingersnap Crumble

Cannoli "Chips & Dip" - Chocolate Chip Cannoli Cream with Cinnamon Sugar Chips

Sweet Olive Oil Cake with Apple/Lemon Compote

De Provence Olive/Sardine Tapenade with Butter Toasted Baguette

Brie, Asparagus & Prosciutto Pastry Bundles

Chicken Liver, Portobello Mushroom and Brandy Pate Served with Breads and Crackers

Broiled Lobster Tails with a Crab/Sherry Sauce Topped with Paddlefish Caviar

Crimini Mushroom Caps with a Crab/Sherry Stuffing

Alaskan Halibut Tartare with EVOO, Green Onions, Cucumber, Lemon Zest, Jalapeño, Dill and Lightly Smoked Maldon Salt Topped with Paddlefish Caviar

Boeuf Tartare: Chopped Sirloin, Shallots, Capers, Dijon Mustard, Lemon Zest, EVOO and Egg Yolk Topped with Micro Greens

Venison Tartare: Juniper Berry, Caraway, Pepper, Pickled Shallots and Egg Yolk, Dijon Mustard, EVOO and Micro Greens

Délicieux Charcuterie/Cheese Board Along with Olives, Nuts, Hot Honey, Honeycomb and Date Syrup Served with a Variety of Crackers

A Salad of Wild Caught Shrimp with Calabrian Chili Aioli on Heirloom Tomatoes

French Bistro Salad with Lettuce, Fresh Tarragon, Chives, Parsley and Pickled Shallots with a Lemon/Dijon Vinaigrette

Salade au Chèvre: Mixed Greens, Mint Leaves, Chèvre, Honey and Croutons with a Dijon Mustard, Champagne Vinegar and Walnut Oil Dressing

Bacon and Duck Egg Salad with Smoked Paprika Infused Mayonnaise Served Over Arugala

Arugula Salad with Apple, Roquefort Cheese and Walnuts with a Honey/Dijon Vinaigrette

Organic Seasonal Fruit Salad with a Champagne Vinegar and Walnut Oil Vinaigrette

Charred Lobster and Shrimp Salad with a Dijon/Lime Vinaigrette Topped with Paddlefish Caviar

Nicoise Salad With Anchovy Caper Vinaigrette

Lobster "Louie" Salad with on Arugula Topped with Paddlefish Caviar

Tomahawk Ribeye au Poivre with Béarnaise Sauce, Duck Fat Pommes Anna, Sautéed sliced Portobellos with Spinach and Creme Fraiche

Halibut Meunière Served with Hericot Vert and Lyonnaise Potatoes

Seared New York Strip Steaks au Poivre with Garlic and Calabrian Chili Mashed Potatoes and Creamed Spinach

Family Style French Cassoulet: a Meaty Stew of Chicken Thigh Confit, Sausage, Pork, and White Beans with a Rich Duck Fat and Breadcrumb Crust

Braised Red Wine Garlic Lamb Leg Served with Sautéed Sliced Portobello/Creme Fraiche Sautée and Roasted Asparagus

Filet Mignon Tournedos on Heirloom Tomato Slices with Fresh Basil and Char-melted Bleu Cheese Served with Mushroom Rice and Roasted Vegetables

Honey and Burgundy Glazed Duck Breast with Sage/Brown Butter Rice and Ratatouille

Red Wine and Herbs de Provençe Marinated French Style Tri-Tip with Chili Aioli Served with Au Gratin Potatoes and Wild Mushrooms/Spinach Sauté

Honey and Champagne Vinegar Glazed Salmon Served with Roasted Rosemary Garlic Potatoes and Brown Butter Asparagus

Creme Fraiche Cheesecake with Apricot Coulis

Apple, Brown Butter and Sage Pie

Pear and Apple Tart Tatin

Fontainebleau with Mixed Fruits

Honey, Vanilla and Thyme Pots de Creme

Assorted Cheese Platter with Candied Pecans, Hot Honey and Date Syrup with a Variety of Crackers

Seared Enoki Mushroom Bundles with a Miso/Saki Glaze

Ika "Pasta" with Uni Cream and Paddlefish Caviar

Chicken, Cucumber and Spinach Goma-ae

Broiled Lobster Tails with a Saki, Shoyu and Mirin Sauce Topped with Masago

Ahi Poke with Avocado, Wakame and Tobiko with a Semi-Sweet and Mildly Spicy Soy, Rice Vinegar and Sake Dressing

Duck and Century Egg Congee Topped with Crispy Duck Skin "Croutons", Spring Onions and Quail Eggs

House Smoked Sake (Salmon) Shashimi with a Shoyu, Rice Vinegar and Sake Sauce with Mixed Tsukemono and Chili Drops

Hirami (Halibut) Shashimi with a Shoyu, Rice Vinegar and Sake Sauce with Mixed Tsukemono and Chili Drops

Glass Noodles with Chicken, Shrimp and Vegetables with a White Miso and Sesame Sauce

Spicy Curry Jalapeño Poppers Made with Cream Cheese, Chedder, Green Onions and Indian Curry

Duck Egg Salad with Wasabi Infused Japenese Mayonnaise Served Over Arugala

Ebi (Shrimp) Salad with Wasabi Aioli Served Over Wakame Topped with Paddlefish Caviar

Seared Tuna, Arugula and Avocado Salad with Miso Lime Vinaigrette

Charred Lobster and Shrimp Salad with a Miso Lime Vinaigrette

Chinese Duck Salad with Napa and Purple Cabbage, Baby Carrots and Shallots

Elevated Vietnamese Spring Rolls with Prosciutto, Mint, Green Onions and Bean Sprouts with a Peanut, Soy Sauce and Chili Oil Dipping Sauce

Miso Rubbed Steamed Whole Pacific Snapper with Ginger, Garlic, Soy Sauce and Sake Served with Baby Bok Choy and Sesame Spinach (Tableside filleting)

Chinese Style Hoisin Glazed Duck Breast Served with Baby Bok Choy and Mashed Garlic Taro

Hibachi Style Lo Mein: Shrimp, Pork, Beef, Hearts of Palm and Bok Choy with Yum Yum Sauce Served with Asian Garlic Broccolini

Char Siu (Chinese BBQ Pork) with a Plum Vinegar and Hoisen Reduction Served with Baby Bok Choy and Sesame Spinach

Wagyu Mongolian Beef with Fried Rice and Baby Bok Choy

Chinese Beef with Oyster Mushrooms Served with Napa and Purple Cabbage Sautée and Rice

Drunken Shrimp Made with Fermented Bean Curd, Shaoxing (Chinese Wine), Garlic and Ginger Served with Fragrant Rice and Baby Bok Choy

Chicken Tikka Masala Served with Fragrant Saffron Rice and Cumin/Coriander Cauliflower

Asian Pear and Lychee Crumble

Mango Custard with Ginger Gastrique

Cantonese Red Bean and Vanilla Custard

Asian Pear Tart Tatin

Japenese Purin with a White Miso and Mango Drizzle

Chinese Style Rice Pudding with Dried Cherries

Tiradito (Pounded Raw Halibut, Cilantro, Chili Oil, Lemon and Lime Juice)

Chili Lime Chicken Tostadas with Mexican Crema and Queso Fresca

Broiled Lobster Tails with a Crema Crab/Mezcal Sauce Topped with Paddlefish Caviar

Elevated Mini Cuban Sandwiches with Capocollo and Prosciutto

Elevated Albondigas (Latin Meatballs) made with Short Rib, Ribeye, Chuck, Chorizo and Chicharrones in Chipolte Tomato Sauce

Peruvian Shrimp and Snapper Seviche

Latin Tuna Tartar (Raw Tuna, Avocado Salsa, Red Onion, Chili Oil and Lemon Served with Tortilla Chips)

Elevated Jalapeño Popper Dip with Jalapeños, Chorizo, Cream Cheese, Crema, Cheddar and Jack Cheeses Topped with Queso Fresco and Served with Tortilla Chips

A Salad of Wild Caught Shrimp with Chipolte Aioli on Heirloom Tomatoes

Mixed Greens Salad with Cilantro Lime Dressing

Surinamese Goedangan Salad (Blanched Green Cabbage, Green Beans, Bean Sprouts, Hard-boiled Eggs, Sliced Cucumber, and Shredded Coconut)

Arugula, Mango, Avocado and Tomato Salad with Lime Vinaigrette

Lobster, Shrimp, Mango and Avocado Salad with a Creamy Citrus and Cilantro Dressing

Duck Egg Salad with Chipotle Adobo Infused Mayonnaise Served Over Arugala

Latin Quinoa Salad with Avocado, Salsa, Cilantro and Cumin

Latin Cabbage and Corn Salad: Blanched Cabbage, Charred Fresh Corn and Cilantro with Citrus Dressing

Grilled Uruguayan Style Tri-Tip with Chimichurri, Patatas Bravas with Chipotle Aioli, Sautéed sliced Portobellos with Spinach

Camarones A La Diabla (Spicy Shrimp Made with Guajillos, Pasilla and Chile de Arbol Peppers, Tomatoes, Onion, Garlic, and Salt) Served with Yellow Rice and Cumin/Coriander Cauliflower

Dominican Pollo Guisado (Dominican Chicken Stew) Served with Yellow Rice and Cumin/coriander Cauliflower

Pernil (Puerto Rican Roast Pulled Pork) Served with Yellow Rice and Cumin/coriander Cauliflower

Ropa Vieja (Cuba’s National Dish) Served with Yellow Rice and Cumin/coriander Cauliflower

Galinhada (Brazilian Saffron Chicken and Rice) Served with Patatas Bravas and Cumin/coriander Cauliflower

Latin-American Filet Mignon with Chimichurri, Guacamole and Tomatillo Salsa Served with Yellow Rice and Cumin/coriander Cauliflower

Carne Asada: Flank Steak Marinated in a Puree of Cumin, Chipotle Peppers, Garlic, Black Pepper, Lime Juice and Salt Served with Patatas Bravas and Cumin/coriander Cauliflower

Carnitas Enchiladas made with Carnitas, Refried Beans, Poblano Peppers, Chedder and Jack Cheeses and Green Onions Topped with Enchilada Sauce and Crema

Elevated Taco Bar with Lobster, Shrimp, Chili Lime Chicken, Slow Roasted Chipotle Beef, Duck Fat Carnitas, Braised Cumin/coriander Lamb and all the Fixings

Churros Apple Pie

Latin Flan

Tres Leches Cake

Brigadeiros (Brazilian Fudge Balls)

Polvorones (Pecan Shortbread Cookies)

Capirotada (Mexican Bread Pudding)

Assorted Cheese Platter with Candied Pecans, Hot Honey and Date Syrup with a Variety of Crackers