First

Chilled Pea Soup with Crab, Watercress, Chives and Lemon
Sopa de Chicharo Verde con Jaiba, Berros, Limón Amarillo y Cebollin

Fennel and Arugula Salad with Sugar Snap Peas and Lemon Vinaigrette
Ensalada de Arúgula e Hinojo con Vinagreta de Limón Amarillo

Crostini with Ricotta Cheese, Honey and Fava Beans
Crostini con Queso Requeson, Miel y Habas

Main

Panfried Crispy-Skinned Red Snaper served over Roasted Vegetable Succotash, and Extra Virgin Olive Oil Salmoriglio
Filete de Huachinango al Sartén servido con Sucotash de Verduras Asadas y Salmoriglio

Fennel Pollen-Roasted Rack of Lamb with Radish Leaf Pesto and Oven Roasted Carrots and Sweet Potatoes served over Fennel Salad
Rack de Cordero Marinado con Pesto de Hoja de Rabano y servido sobre Ensalada de Hinojo, Arugula, Camote Asado al Horno y Zanahorias 

Spaghetti with Shrimp and Anchovies, Fresh Lemon Zest, Butter, Parsley and Parmesan Cheese
Espagueti con Anchoas, Rayadura de Limón Fresco, Perejil y Mantequilla

Dessert

Berry Upside Down Crumble with Vainilla Ice Cream
Pastelillo de Moras Volteado servido con Helado de Vainilla

Warm Blondie Pudding with Almonds and Whipped Cream
Pastelillo de Chocolate Blanco con Almendras y Crema Batida