Spanish blue cheese & leek fondue, rolled into phyllo “cigars” then pan seared; accented with sherry-raisin sauce.
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Oak roasted red peppers filled with a goat cheese blend; served with spicy green devil sauce.
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Mozzarella topped with sweet yellow plantains & baked to perfection; finished with guava jelly.
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Artisan cheese paired with quince paste; served with raw honey, almonds & flatbread.
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Tender, flaky, sweet & savory turnovers; served with aji amarillo.
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