March 1st Dinner Menu
Starters:
Shrimp and scallop ceviche
Vermont maple-glazed short ribs with root vegetable puree
Mains:
Canyon crab boil-crab, corn, sausage, and potatoes with a Canyon twist
Crispy pork cutlet, potato croquette, and herb salad
Desserts:
Baklava with cappuccino mousse
Dulce de tres leches cake with berries
March 15th Dinner Menu
Starters:
Tomato, avocado, and cucumber salad with lemon vinaigrette
Pineapple glazed beef lettuce wraps
Mains:
Cauliflower risotto with grilled portobello mushroom cap
Seared salmon over spring vegetable couscous salad
Desserts:
Espresso dark chocolate mousse
Mango-lime granita
