Rolled of Tuna Tartare With Sesame Oil and Brunoise of Green Mango

Crab Purses With Cumin-Scented Tomato Couli

Vegetables Samosas With Mint Cilantro Sauce and Beef Samosas

Curried Coconut Shrimp Balls

Marsala Shrimp Cocktail With Mango Salsa

Carrot – Saffron Soup

Chilled Cucumber Soup With Dill and Mustard Seeds

Coconut Milk Soup With Lobster and Toasted Poppy Seeds

Cucumbers Peanut Salad

Chicken Salad With Mango Chutney

Spinach & Arugula Salad With Indian-Spiced Chickpeas Brown Mustard Vinaigrette

Chicken Tikka Masala , Served With Spiced Basmati Rice With Cardamon and Toasted Pine Nuts, Curried Cauliflower With Chickpeas

Chicken Curry, Chick Pea Puree and Spinach, Served With Mango Chutney, Cumim Scented Raita and Garlic Naan

Roasted Leg of lamb With Mint Chutney ,RiceBiryani With Onion-Cucumber Raita Papillote of Spring Vegetables

Baby Lamb Rack With Curry Leaf-Black Pepper Crust, Eggplant With Indian Spices

Curried Lamb With Apricots and Almonds Served With Basmati Rice

Swordfish Rubbed With Tamarind-Ginger Chutney, Basmati Rice and Pea

Fillet of Sea Bass With Madras Curry Masala, Cucumber-Mint Raita, Vegetable Curry and Curried Chickpeas

Trout with Ginger-Fennel Vinaigrette served with Collar Greens and Aromatic Rice

Anise-Flavored Chocolate Meringues With Dark Chocolate Sauce

Lemongrass Sorbet With Sweet Spice Madeleines

Coconut Rice Pudding

Frozen Ginger-Peach Souffles

Indian Rice Pudding

Shrimp and Yuca Bowl

Coxinha (chicken croquettes), Cheese Bread

Fried Codfish Balls Served With Country Sauce

Shrimp and Avocado Cocktail Served with Hot Pepper Cilantro Sauce

Brazilian Chicken or Beef Empanadas Served With Pico de Galo

Mixed Field greens, Cucumbers, Tomatoes, Red onions, Heart of Palm Served With Orange Citrus Vinaigrette

Brazil, Heart of Palm Salad with Basil Dressing Served with Brazilian Cheese Bread

Salpicao Brazilian Chicken Salad Served on a Bed of Red Leaf

Brazilian Ceviche

Feijoada (Brazilian famous Dish) Stew of Beef and Pork, served with Black Beans, Garlic Rice, Sauteed Collard Greens, Farofa, With Sliced Oranges, Fried Yuca and Pico de Galo

Muqueca de Peixe (Coconut Fish Stew) Served With Basmati Rice and Garlicky Collard Greens

Muqueca de Camarao (Shrimp Fish Stew) Coconut Sauce, Served With Boiled White Rice and Sauteed Mustard Greens

Baked Snapper with Cilantro Sauce,Vegetables Julienne and Forbidden Rice Salad

Bobo de Camarao, (Mixture of Prawns and Fresh Yuca) Served with a Coconut Steamed Pudding Made With Rice Flour Cut in Diamond Shapes and Sauteed Kale

Costelinha a Mineira (Baby Back Ribs) Three Beans Salad , Brazilian Potato Salad and Sautéed Collard Greens

Tropical Fruit Salad Served With Mango Sorbet

Brazilian Flan

Passion Fruit Mousse

Brazilian Truffle (brigadeiro)

Caipirinha, Brazilian National Drink

Upside-Down Mushroom Tartlets

Spring Vegetables Rolls Served With Carrot Ginger Dipping Sauce

Spicy Kale Chips

Mushrooms, Caramelized Onions and Avocado Bruschetta

Roasted Cherry Tomatoes, Basil and Fresh Mozzarella Bruschetta

Quinoa and Kale Vegetable Burgers Served With Roasted Peppers Sauce

Garden Vegetable Burger Served With Roasted Corn and Mango Salsa

Black Beans Burger Served With Pico de Galo

Greek Quinoa Salad

Kale Salad With Asparagus, Zucchini, Avocado, Portobello Mushrooms ,Almond

Served With Ginger Dressing

Kale Salad With Quinoa, Tangerines, and Roasted Almonds Served With a Roasted

Tomatoes Vinaigrette

Caprice Salad Skewers

Black Beans Quinoa Salad with Basil Lemon Dressing

Bulgur and Chickpea Salad With Roasted Artichokes

Lemon Mint Tabbouleh

Curried Spelt Salad

Wild and Brown Nutted Rice Summer Salad

Orzo with Roasted Cherry Tomato’s, Sun-Dried Tomato’s, Shiitake Mushrooms, Basil

and Feta Cheese

Pinto, Black, and Red Bean salad with Grilled Corn and Avocado Salsa

Peach Cobbler With Vanilla Ice Cream

Mix Berry Pavlova

Lemon Mouse

Chocolate Lava Cake With Raspberry Couli

Assorted Cookies

Baked Tortilla Chips, Guacamole, Seared Scallop, Served With Cilantro Oil

Corn and Chipotle Pancakes With Grilled Lobster and Roasted Corn Pico de Galo

Potato and Jicama Pancakes With Smoked Trout and Lime Citrus Cream

Shrimp Empanadas With Chipotles, Tomatoes and Cilantro Served With Salsa Pasilla

Chicken Quesadilla Wonton Cups served with Pico de Galo

Watercress, Jicama, and Orange Salad, Served Toasted Pumpkin Seeds LimeVinaigrette

Mexican Salad Served on Baked Tortilla Cups

Black Bean Soup Served With Baked Tortillas Strips

Sesame-Seared Tuna Salad With Pink Grapefruit Salsa and Habanero-Ginger Vinaigrette

Hearts of Palm Salad With Manchego Cheese and Roasted Jalapeño Vinaigrette

Chicken Tortillas Soup served with Crispy Tortillas Strips

Chipotle-Marinated Chicken Flautas, Served With Roasted Corn and Avocado Pico de Galo

Ancho-Seared Salmon Filet With Ginger-Sweet Potato Mash, Seared Escarole and Mango Salsa

Chicken and Steak Fajitas, Served With Refried Beans, Mexican Rice, Sauteed

Peppers, Roasted Pineapple Pico de Galo and Fresh Guacamole

Roasted Corn Tamales With Roasted Pablano-Chiles and Queso Fresco

Baked Fish Tacos with Mango Salsa, Cilantro Cream Sauce and Fresh Guacamole

Tequila Chipotle Shrimp Served With Fresh Chives Sauce, Mexican Rice and Jicama Salad

Black Bean and Vegetables Burritos Served With Roasted Corn and Mango Salsa

Fruit Skewers Served With Chocolate Sauce

Pumpkin Flan With Warm Gingerbread and Apple Salsita

Coconut Flan Served with Tropical Fruit Couli

Chocolate and Pecans Tamales

Mexican Flan

Spring Rolls With Carrot Ginger Dipping Sauce

Fresh Napa Cabbage Summer Rolls With Peanut Sauce

Miniature Crab Cakes Served With Spicy Mustard Sauce

Crudités Platter, Served With Homemade Hummus and Baba Ghannouj

Chicken Satay With Apple Curry Sauce

Shrimp Satay With Cilantro Salsa

Smoked Salmon on Endive With Crème Fraiche & Chives

Thai Lemon Grass Shrimp Soup

Roasted Red Pepper Soup Served With Rustic Brea and Roasted Garlic Butter

Roasted Red Pepper Gaspacho

Cold Cucumber Soup With Tomato and Pistachio

Rock Cornish Game Hen With Fresh Herbs and Garlic Sauce Served With Nutted Wild Rice, Seasonal Roasted Vegetables, and Corn Hollandaise Sauce

Pan-Roasted Halibut With Crab Mashed Potatoes, Spinach, and Gazpacho Vinaigrette

Wild Salmon Filet Served With Dill Pistachios Pistou, Vegetable Julliene Bundle and Roasted Quinoa Pilaf

Asparagus Salad With Marcona Almond, Shaved Parmigiano Reggiano Cheese Served With Warm Mustard Dressing

Bay Arugula Salad, Sliced Green Apples, Slivered of Parmigiano Reggiano, Toasted Walnut served with balsamic Vinaigrette

Spinach and Pear Salad, Pecans, Blue Cheese and Rosemary Vinaigrette

Watercress, Cucumbers, and Bean Sprout Salad With Toasted Walnuts and a Citrus Vinaigrette

Plum and Port Crostata

Fresh Berries Tartlets With Lemon Sorbet

Apple Tarte Tartin With Calvados Sauce

Skewers of Pineapple, Strawberries and Kiwi Served with a Raspberry Couli