Appetizers

• Seared Scallops with mini Corn Salad, served with a Red Pepper Sauce.
  
  
• Shrimp Carpaccio marinated marinated in a Lime Vinaigrette, with a touch of Ginger, served with Mini Beans.
  

Main Courses

• Slice of Sea Bass with Parmesan Crust, Tomato, and Capers over a bed of Soy sprouts.
  
  
• Seafood Risotto al Mezcal, with a touch of Balsamic Vinegar, with Dark Chocolate.

Desserts

• Pineapple Tarte Tartin with Vanilla Ice Cream and Almond Streusel.
  
  
• Cinnamon Waffles with White Chocolate Mousse, served with a Café con Leche Sauce.