starter
- Ahi Spring Rolls with Soybean Puree, Sesame Vinaigrette and Cilantro
- Albondigas con Melocotones
- Baked Goat Cheese and Tomato Fondue
- Bruschetta BLT
- Consommé “Andaluz”: Andalusian-Style Essence of Vine Tomato
- Creamy Tomato Soup, Beecher’s and Basil Grilled Cheese Croutons
- Crema de Elote con Pollo y Poblano
- Dean’s Tortilla Soup with South of the Border Flavors
- Delicious Salmon Dip
- Dolmades (Grape Leaves Stuffed with Rice and Herbs)
- Dungeness Crab “Louie” Salad with Avocado, Deviled Egg and Crispy Bacon
- Eggplant Caponata Crostini
- English Cucumber Gazpacho with Piquillo Pepper Relish
- Fire Roasted Tomato and Olive Bruschetta
- Garden Pasta Salad
- Glazed Radishes
- Goat Cheese Crostini with Lemon and Basil
- Grilled Shrimp with Kahlúa®–Chipotle Chile Glaze
- Grilled Steak Tacos with Poblano-Mango Salsa
- Macaroni Salad with Balsamic Vinegar of Modena
- Mango-Black Bean Salsa
- Olive Oil Poached Tuna with White Bean and Preserved Lemon Salad
- Organic Porcini, Roasted Fennel, Baby Red Mustard Greens and Parmigiano-Reggiano Cheese Salad
- Palmiers with Prosciutto
- Pastechis: Spicy Filled Pastries
- Salmon Tartare with Avocado and Baby Tomatoes
- Seared Tuna with Green Onion-Wasabi Sauce
- Shrimp and Jasmine Rice Cakes with Mango-Ginger Coconut Sauce
- Shrimp Étouffée
- Smoked Paprika Shredded Pork Crisps with Orange Fennel Marmalade
- Smoked Salmon Canapés with Chive-Mustard Butter
- Spicy Chicken and Brown Rice Lettuce Wraps
- Stuffed Olives with Ahi, Anchovy, Capers and Lemon
- Texan Red Salsa
- Thai Lettuce Wraps with Satay Pork Strips
- Tuna and Bread Salad with Tomatoes, Cucumber and Capers