Salad
Mixed greens with radicchio, carrot ribbons, hearts of palm, tomato, mandarin and grapefruit segments served with an orange passion fruit dressing.

Soup
Seafood bisque with lemon infused cognac crème.

Main Course
Grilled fillet of beef tenderloin glazed with roasted pumpkin seed sauce and shrimp with Serrano cilantro butter on papaya mango relish served with horseradish infused mashed potato and fresh seasonal vegetables.

Dessert
Chocolate agavero cake on peach and cassis sauces.