Plantain Chip Flight with Guacamole, Salsa, and Aji Amarillo Crema

Crispy fried green plantain slices served with a trio of vibrant dips—creamy guacamole, fresh salsa, and tangy aji amarillo crema—garnished with micro cilantro for a burst of freshness.

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Tropical Ceviche with Mahi-Mahi, Mango and Jalapeño

A refreshing ceviche made with hearts of palm, mahi mahi, mango, red onion, and jalapeño, marinated in lime juice and served with gluten-free cassava chips.

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Grilled Corn and Jicama Salad with Citrus Vinaigrette

A colorful salad featuring grilled corn kernels, crunchy jicama, cherry tomatoes, and avocado, tossed in a tangy citrus vinaigrette and topped with crumbled vegan queso fresco.

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Roasted Poblano and Sweet Potato Soup

A rich and creamy soup blending the smoky flavors of roasted poblano peppers with the sweetness of roasted sweet potatoes, garnished with a swirl of coconut cream and chopped cilantro.

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Stuffed Black Bean and Vegan Feta Arepas with Venezuelan Guacamole

Crispy arepas filled with a savory blend of black beans, spinach, fried garlic, and vegan feta cheese, topped with a smooth avocado and lime cream. Accompanied by sautéed rainbow chard and a tangy tomatillo salsa.

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Passionfruit Tres Leches Cake

A decadent gluten-free tres leches cake infused with passionfruit, soaked in a trio of coconut, almond, and cashew milks, topped with coconut whipped cream and garnished with fresh passionfruit pulp and edible flowers.

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