Octopus ceviche, Chicken enchiladas verde, green rice, black beans, heirloom tomato salad, calabazitas, capirotada.
Variety of amuse bouche that can be tray passed. Shrimp cocktail on shot glasses served with micro greens, cherry tomato and herbed mini mozzarella balls with a red wine balsamic reduction, smoked sal
Heirloom tomato salad with mix greens, caramelized onions, pomegranate seeds, queso fresco and avocado dressing.
Fish (recommend salmon) wrapped in green plantain sautéed crispy served on top of creamy butternut squash/ taro root mash and spinach with a coconut sofrito sauce and mango/avocado pico de gallo.
Cream cheese flan (custard) served with caramel and fresh fruit.