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• Chocolate-Covered Poached Pears with Apricot-Pecan Stuffing and Chile Sabayon
• Coconut Tamales
• Roasted Vegetables
• Slow-Braised Lamb Shanks with Guajillo-Pineapple Sauce, Roasted Vegetables, and Coconut Tamales
• Tropical Charoset
• CEVICHE
• SHRIMP DE JONGHE
• BAKED HADDOCK
• HOT CRAB DIP
• OYSTERS ROCKEFELLER
• SHRIMP BISQUE
• SHRIMP RISOTTO
• CHILEAN SEA BASS IN FOIL
• SEAFOOD SALAD