Appetizers
Platter of tangy goat’s cheese and cilantro quesadillas
Baskets of toasted tortilla wedges, corn and bean chips, served with a selection of salsas:
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White bean & rosemary
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Smoky black bean
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Fresh tomato
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Tomatillo
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Avocado/mango
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Guacamole
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Jalapeno chutney
Layered torta with pink beans, salsa, guacamole
Baked panela cheese with fresh oregano
Nachos with beans, pickled jalapenos, queso fresco and pine nuts
Main Courses
Enchilada torta with fresh tomato/chili sauce, spinach, goat’s cheese
Black bean enchiladas with fresh mint
Grilled vegetable frittata with chiles, cilantro, goat’s cheese
Empanadas with savory plantain filling OR soy meat with savory vegetables
Blue corn polenta with grilled vegetables, spicy cilantro sauce, queso fresco
Jambalaya – a vegetarian version with seared vegetables, “chicken”, soy chorizo & spices
Posole – a vegetarian version with seared vegetables, “chicken”, hominy, and spices
Cuban black beans with blanched vegetables, cream and condiments
Spicy chili and beans, with vegetables and soy protein
Vegetables, Grains & Legumes
Platter of grilled seasonal vegetables with light cilantro/lime marinade
Arroz Escarlata (scarlet rice – with beets)
Spanish style rice with chiles, tomatoes, celery, cilantro
Coconut/pineapple rice: a spicy rice with vegetables and fresh pineapple
Black beans with mango, tomato, corn, avocado in a lime/cilantro dressing
Lentil stew with caramelized onion, pineapple and banana
Zucchini and mushrooms in spicy lime marinade
Eggplant with garlic and spring onions
Quinoa with julienned vegetables, tomato and light marinade
Salads
Red, white & green salad with spinach, red cabbage, jicama, avocado
Orange and radish salad served on a bed of greens with anise dressing
Jicama and cucumber salad with orange lime marinade
Salad of beets, cabbage with candied pineapple and avocado dressing
Cactus and jicama salad with watercress and avocado
Cauliflower corn salad with orange dressing
Painted Desert coleslaw: finely shredded cabbage and veggies in a lime marinade
Peruvian vegetable salad with baby vegetables, eggs, olives and thinly sliced pancetta
Mango, tomato & red onion salad
Avocado, arugula and citrus salad
Dessert
Citrus fruit salad (tangerines, blood oranges, grapefruit) with kumquat/orange water sauce
Louisiana style bread pudding with dried apricots and bourbon sauce
Jamaican fruit trifle (layers of cake, cream, dash of rum and tropical fruit)
