Menu

STARTER GUEST CHOICE OF:

Chilled Roasted Beet Soup

Crema, Aged Balsamic, Edible Flowers

Aji Amarillo-Mahi Ceviche

Choclo, Peppers, Onions

Cilantro-Citrus-Mayo

Bibb Lettuce, Taro Root Chips

SECOND COURSE GUEST CHOICE OF:

Roasted Salmon Achiote In Banana Leaves

Lemongrass-Heirloom Peppers And Tomatoes

Seared Fingerling Potatoes, Leeks

Chicken Tikka Masala

Curry-Basmati Rice, Mango Chutney

Cucumber Salad, Naan Bread, Tikka Masala

Grilled Pineapple Steak

Quarter-Grilled Pineapple, Baby Heirloom Vegetables, Saffron Quinoa

Guava-Chili Yogurt Sauce

DESSERT

Classic French Napoleon

White Chocolate Mascarpone Vanilla Chantilly

Cream Between Puff Pastry Topped With

Wine Pairing Menu

1ST PAIRING

Rose

Fleurs
De Prairie, Provence

France

2ND PAIRING

Chardonnay

Kendall
Jackson, “Vintner's Reserve”

California

3RD PAIRING

Sparkling
Rose

Col
De’ Salici

Italy