Appetizer:
Layered Spanish buckwheat cakes with jalapeno cheese, red onions and smokey habanera chili sauce

Salad:
Wild field greens, persimmons and pistachios in a lime zest cilantro dressing

Soup:
Spanish tapico-dried chiles with dollops of spicey macadamia nut cheese, sun baked garlic cloves and sweet corn

Entrée:
Sun dried tomato refried bean wrap smothered in a rich avocado, cashew, cashew and cinnamon mole sauce topped with cream

Served with long grain Spanish wild rice and macadamia nut, lemon pepper and cream cheese-filled chile rellenos

Dessert:
Sweet cream raspberry and passion fruit swirls, garnished with fresh mint

Drinks:
Organic white wine fresh lime margaritas