Fresh Corn and Goat Cheese Tamale with Shrimp Ceviche and Ancho Chile Sauce

Chicken Tortilla Soup with Fresh Lime, Avocado, Cilantro and Cotija Blanco Cheese

ENTRÉE CHOICE

Cumin Crusted Fish with Calabacita, Purple Sweet Potato Puree and Passion Fruit Butter

Mole Rubbed Grilled Lamb Sirloin with Citrus Mint Mojo

Seafood En Papillote with Chorizo and Yukon Potatoes

Corn Risotto with Oven Dried Tomatoes and Fresh Basil

Dessert: TBA

*Please note that menus and ingredients may change due to availability during the semester.