Cucumber-Tamarind Salad

with Cranberries, Mint and Celery Root Crème

or

Sautéed Asparagus and Apricots

with Creamy Hummus, Cherry Tomato Salad and Red Onion Marmalade
 

Goat Cheese and Pear-Nut Chutney Filling, Arugula Salad with Honey and Balsamic Vinaigrette

or

Sauteed in Azafrán Style Butter on Jicama Carpaccio with Herb Gremolata and Radish
 

Chef’s Style with Local Market Produce and Ingredients

or

Boneless Short Rib, Potato Purée and Traditional Bourguignonne Sauce