Amuse

  • Lamb Picadillo Empanada with Mint Mojo

Appetizer

  • Ecuadorian Shrimp Ceviche

Starter

  • Cabbage and Watercress Salad

Entree

  • Skirt Steak with Chimichurri

Vegetable

  • Green Beans and Carmelized Garlic

Starch

  • Roasted Sweet Potatoes

Dessert

  • Banana Crepes
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Amuse

  • Moroccan Marinated Olives

Appetizer

  • Chic Pea and Parsley Soup

Starter

  • Tomato and Roast Pepper Salad with Fresh Herbs, Lemon and Olive Oil

Entree

  • Filet Mignon Tagine with Sweet Potato

Vegetable

  • Cumin Scented Roasted Eggplant

Dessert

  • Apricots Stuffed with Almond Paste

Amuse

  • Southwest Meatballs w/ Creamy Cilantro Dip

Appetizer

  • Cowboy Nachos w/ Avocado, Tomatillo, Peppers and Tomato

Starter

  • Wedge Salad w/ Bacon Vinaigrette and Blue Cheese

Entree

  • Dutch Oven Roasted Cornish Hens

Vegetable

  • Grilled Seasonal Vegetable Skewers

Starch

  • Tamale Corn Cake with Peach Pepper Jam

Dessert

  • Baked Pumpkin Custard

Amuse

  • Swiss Chard Omelette

Appetizer

  • Goat Cheese SoufflĂ©

Starter

  • Belgian Endive with Lemon Thyme Dressing

Entree

  • Pork Chateau Briand with Camembert Sauce

Vegetable

  • Asparagus with Orange BĂ©arnaise

Starch

  • Potatoes Dauphinois

Dessert

  • Crepe Suzette

Amuse

  • Lamb Picadillo Empanada with Mint Mojo

Appetizer

  • Ecuadorian Shrimp Ceviche

Starter

  • Cabbage and Watercress Salad

Entree

  • Skirt Steak with Chimichurri

Vegetable

  • Green Beans and Carmelized Garlic

Starch

  • Roasted Sweet Potatoes

Dessert

  • Banana Crepes

Amuse

  • Salt and Pepper Shrimp

Appetizer

  • Pork & Scallion Pot Stickers with Ginger Soy Dip

Starter

  • Raw Vegetable Summer Roll with Citrus Garlic Dip

Entree

  • Flash Fried Whole Red Snapper with Nuoc Cham

Vegetable

  • Braised Bok Choy

Starch

  • Vietnamese Style Fried Rice

Dessert

  • Banana Coconut Flambe