TRAY PASSED APPETIZERS
Smoked Chicken Flauta, Crushed Tomatillo Salsa, Crumbled Cotija Cheese
Colorful Skewer of Seasonal Melons - Chile Oil
Yellowtail Tiradito on Cucumber, Chile-Lime Creme Fraiche
Traditional Quesillo Pupusas
Seared Diver Scallop, Sweet Corn Puree - In Tasting Spoon
Cuban Style Braised Oxtail Style with Peppers and Onions, Grilled Crostini
Pan Seared Laughing Bird Shrimp, Cilantro-Citrus Yellow Pepper Puree, Diced Red and Yellow Peppers
STATION ONE
{ CARNIVAL DE BRAZIL }
Pinwheel Sliced Blood Orange , Grapefruit, Valencia Orange, Cara Cara Navel Orange Salad with Olive Oil, Maldon Salt, Chives
Tri Color Heirloom Carrots - Ginger Vinaigrette
Steamed Jasmine Rice with Shredded Coconut
Whole Seared Sides of Sea Bass, Green, Red and Yellow Curry Sauces on the Side
STATION TWO
{ COLORFUL TAPAS }
Baby Spinach, Cabrales Blue Cheese, Toasted Pine Nuts, Red Onion, with an Aged Sherry Vinaigrette
Berenjenas de Almagro - Eggplant from Almagro in a Spicy Tomato Sauce
Setas al Ajillo - Sautéed "Meaty" Mushrooms with Red Wine and Rosemary
Aceitunas Aliñadas - Onion and Herb Marinated Olives
Classic Paella, Saffron Rice, Chicken Sausage, Prawns, Peas
Pan Con Tomate y Ajo - Traditional Tomato Bread
STATION THREE
{ ANTICUCHOS Y CEVICHES }
Cucumber, Tomato, Aji Amarillo, Scallions, Turnips, Fennel- Coconut Vinaigrette
Colorful Purple and Yellow Potato Salad, Cilantro, Chives, Lime, Crema
Halibut Ceviche, Lime, Cilantro, Fresno Chiles, - Tri Color Tortilla Chips
Skewered Filet Mignon, Glistening Emerald Chimichurri