-APPETIZERS-
Duck Confit Quesadilla with Apricot-Chipotle Jam, and Corn-Tomato Relish
Yellow Corn Pancakes with house made Gravlax, and Mango Crema
-SOUP-
Black Bean with Cumin Crème Fraiche
-SALAD-
Romaine with Cilantro-Pepita Dressing and Tortilla Strips
-ENTREES-
Spicy Rubbed Pork Tenderloin with Sweet Potato Puree and Bourbon-Ancho Sauce
Grilled Ribeye with Chipotle-Honey Glaze with Roasted Red Potatoes
Grilled MahiMahi with Creamy Poblano Rice and Pineapple-Tomatillo Salsa
-DESSERT-
Chocolate-Kahlua Mousse in a Tulip Cup
Tropical Fruits with house made Lime Sorbet
