Appetizers

Mexican chopped green salad with a combination of red and green tomatillos, smoked chipotles, and toasted epazote with a cilantro and honey-lime dressing

OR

Black bean and raw-milk Monterrey jack quesadillas stuffed with green tomatillos, cilantro, smoked ancho chilies, served with avocado salsa and sour cream

OR

Mojito-marinated jumbo shrimp and chorizo skewers, grilled on a bed of jicima, chipotle, and coriander slaw

Main Courses

Grilled organic pork tenderloin with pipian sauce, served with a red and green tomatillo salsa and a bed of Mexican rice

OR

Organic free-range chicken supreme, roasted with mole sauce, corn and black bean risotto, served with a tomatillo salsa

OR
Grilled organic wild salmon, grilled in corn husks with avocado and pineapple salsa, green tomatillos, and crushed corn enchilada

OR

Argentinean grass-fed beef tenderloin with epazote rub, chimmichurri sauce, smoked green tomatillos, and roasted corn risotto

Desserts

Tequila and lime-baked baby pineapple with star anise and cinnamon reduction, served with Milanese vanilla ice cream

OR

Canyon ranch chocolate and organic banana chimichanga with burnt rum sauce, served with Mayan chocolate ice cream

OR

Mayan hot chocolate fondant with cinnamon chipotle ice cream and organic acai berries