Chef Brandy Ceremony

Flatbread salad with pesto, grilled spring vegetables, arugula and marcona almond ricotta

Bruschetta with roasted red peppers, pine nuts, golden raisins, red wine vinegar herbs and vegan cheese spread

Tangled thai salad with spiralized veggies, fresh herbs, crunchy salad topper and peanut lime dressing

Golden beet and macadamia poke with avocado, micro wasabi and sushi rice

Confit carrot enchiladas with mango, cucumber pico de gallo

Za’atar eggplant “meatballs” with lemony kale pesto

Soba noodles with chili roasted tofu and homemade vegetable stock

Cashew cream, roasted strawberries, toasted coconut

Chocolate espresso hazelnut torte

Aqua faba pavlova with spring berries and coconut whipped cream

Local fruit and cheese plate

Fattoush salad

Traditional tabbouleh

Spring roasted chicken, cauliflower or potato purée, Israeli salsa

Herbed lamb loin, lemon couscous, roasted beet hummus loaded with greek veggies and feta cheese

Apricot tarte tatin

Phyllo tarts with labneh and seasonal fruit

Rustic smashed guacamole

Queso dip

Fresh pico de gallo

Handmade corn tortilla chips

Carne asada steak

Marinated grilled chicken

Crispy pork carnitas

Vegetarian chorizo and crispy potato

Barracho mexican beans

Mexican rice

Local fruit and cheese plate

Caesar with Parmesan arancini “croutons” and slow roasted tomatoes

Field lettuces, crispy warm goat cheese, prosciutto, pine nuts, honey balsamic vinaigrette

Osso bucco with silky herbed mashed potatoes

24-hour bolognese with hand cut pappardelle

Crispy salmon, lemon artichoke risotto, Parmesan, crispy leeks

Olive oil cake with marscapone whipped cream and seasonal fruit

Apricot tart tatin

Flourless chocolate torte with seasonal fruit and whipped cream

Seasonal cocktail and complementary bottle of wine

Scallops and hearts of palm aguachile with avocado, micro greens and homemade tostadas

Shortrib potatoes stuffed with cottage cheese sauce and smokey red sauce

Charred romaine salad with mojo shrimp and creamy tomatillo dressing

Deconstructed red pozole with pork and chicharrones

Chile braised shortribs with pickled red onion and pico de Gallo

Guijillo and mezcal oxtail enchiladas

Grilled octopus, crispy yucca, salsa negra, avocado emulsion, pomelo salad

Trio of tacos Handmade tortillas Cameron’s capeados with swiss chard, pickled onions and spicy aioli Chile relleno taco con papas y chorizo Lamb al pastor tacos with grilled pineapple salsa

Blood orange and mexican chocolate tart

Mango and passion fruit puff pastry stacks with mascarpone and grand marnier

Individual churro cakes filled with Mexican vanilla buttercream and topped with Mexican chocolate ganache

Spring panzanella salad with asparagus, artichokes and crispy chicken cracklins

Roasted baby beets, blood oranges, blue cheese, spring greens and a balsamic vinaigrette

Ensalada Espanola with marcona almonds, crispy goat cheese, olives and chorizo vinaigrette

Classic caesar with slow roasted tomatoes, homemade croutons, and parmesan crisps

Citrus and avocado salad with toasted pumpkin seeds, and cumin vinaigrette

Cold thai noodle salad with crunchy asian vegetables, mangos, cashews and a peanut lime vinaigrette

Charred romaine salad with tomitillo vinairgrette and cotija cheese

Artichoke and hearts of palm aguachile negro

Cold spicy sesame soba noodle salad

Tender poached chicken, spring asparagus, luscious green goddess sauce

Crispy pan roasted airline chicken, braised artichokes and romesco

Pan roasted salmon, spring pea risotto, crispy leeks

Spiced asian prawns with green crab fried rice & seasonal wok vegetables

Negimaki steak with garlic scallion enoki mushrooms and charred bok choy

Guajillo oaxtail enchiladas with rice and barracho beans

Authentic chile rellenos with picadillo meatballs, chayote slaw, and charred salsa roja

Olive oil cake with marscapone whipped cream and seasonal fruit

Dulce de leche empanadas with mexican chocolate sauce

Puff pastry apricot roses with marscapone cream

Creamy coconut creme brulee

Spring panzanella salad with asparagus, artichokes and crispy chicken cracklins

Roasted baby beets, blood oranges, blue cheese, spring greens and a balsamic vinaigrette

Ensalada Espanola with marcona almonds, crispy goat cheese, olives and chorizo vinaigrette

Ramps and ricotta gnocchi with brown butter

Spring vegetable fritto misto with lemon and spicy aioli

Wild mushroom arancini with a Parmesan cheese sauce

Pan roasted wild king salmon, spring pea risotto, crispy leeks

Grass fed stuffed flank steak with garlic thyme fondant potatoes and jus

Tender poached chicken, spring asparagus, luscious green goddess sauce

Crispy pan roasted airline chicken, braised artichokes and romesco

Valrhona chocolate lava cake with vanilla bean ice cream

Spring berry millefeuille

Classic tiramisu parfait

Carrot Ricotta Gnudi with chantrelles and brown butter

Roasted lamb or beef tenderloin with confit kabocha squash, hazelnuts, ricotta salata and red wine jus

Profiteroles with Rose Whipped Cream, apple custard, and apple dust