Starters

Dean’s Vegetarian Tortilla Soup
with South of the Border Flavors

Watermelon “Crudo” on English Cucumber
Grilled Ruby Red Grapefruit, Avocado and Plantain Chips

Charred Corn and Jalapeño Jack Cheese Street Taco
with Pickled Red Onion/Mango Salad
and Cilantro Sauce

Raindrop Farms Tomato Salad
Shaved Asparagus, Crispy Poached Egg
and Creamy Basil Dressing

MAIN COURSE

Jalapeño/Spinach Ranchero Enchilada,
Butternut Squash Taquito with Yellow Tomato Pico de Gallo,
and Mexican Corn Gratin with Baja Avocado Fries

Chopstick Rolled Green Tea Noodles
with Sautéed Beech Mushroom, Tempura Broccolini
and Ginger Miso Cream

Melted Tomato Curry
with Indian Flatbread Carnival Cauliflower, English Peas
Crunchy Marbled Potatoes and Pickled Mango Chutney

Corn Tamales Filled with Black Bean Fiesta Salad
on Warm Yellow Tomato Salsa and Guajillo Sauce
with House Pickled Escabeche Vegetables