Vegetarian Menu

Amuse
Amancio’s gazpacho

Napoleon
A crispy eggplant napoleon with a bell pepper & onion compote and salad of sorrel, pine nuts over a hagao sauce

Thai style mushrooms
Wild mushrooms with a salad of green mango and bamboo shoots and steamed & grilled coconut rice

Asparagus Consommé
Asparagus consume with a tomato tartar

Corn Tamale
Corn tamale filled with poblano chilies, black bean and crème fraîche a pickled avocado sauce

Cheese plate (option)

“Baked Alaska”
Lightly baked meringue filled with coconut lime sorbet over a dark chocolate mousse studded with macadamia nut surrounded by roast pineapple and blackberry and a fresh pineapple consommé