June 20 and June 22: Spain by Felipe Parra
Rustic Spanish Bread Rolls
With an olive tapenade spread.
Cool and refreshing blend of Roma tomatoes, fresh herbs and a red wine vinegar and olive oil emulsion. Garnished with small diced tomatoes, cucumber, onion, red bell peppers, croutons and chives.
Arugula and Spinach Salad with Fresh Figs, Goat Cheese and Almonds
Arugula and spinach tossed in a honey and Dijon mustard vinaigrette. Garnished with toasted almonds, dried cranberries, crumbled goat cheese and figs.
Chorizo-Stuffed Chicken with Black Beans, Jicama, Roasted Corn Salad, Boston Bibb Leaf Cup and Queso Sauce
Pan seared chorizo-stuffed chicken breast roulade. Sitting on a Boston Bibb, black bean, julienned jicama, small diced carrots and roasted corn salad drizzled with a creamy cheddar jack cheese sauce.
Spanish Grilled Cheese Sandwich
Prosciutto ham, Manchego cheese and medjool dates grilled sandwich accompanied with thinly sliced sweet potato chips, a Catalan spinach salad and a sweet and sour tomato jam.
Red Snapper with Romesco Sauce
Sautéed red snapper fillet, tomato romesco sauce and yellow bell pepper salad accompanied with a marinated vegetable mix of rondelles of zucchini, yellow squash, button mushrooms, batonnet yellow and red bell pepper, red onion and green tomatillo Spanish rice.
Churro Apple Pie and Cajeta Ice Cream
A piped churro dough deep fried with a sugar and cinnamon dust, topped with medium diced Granny Smith apple filling and a scoop of Coronado cajeta ice cream, homemade caramel sauce and dusted with powdered almonds.
Soft drinks, regular iced tea and flavored tea of the week.
June 27 and June 29: Scotland
July 6: Chef's Choice Buffet
July 11 and July 13: France
July 18 and July 20: Central Mexico
July 25 and July 27: Cajun
Aug. 1 and Aug. 3: Italy
Aug. 8 and Aug. 10; Chef's Choice
Aug. 15 and Aug. 17: Live Action Buffet
*Allergy Notice: Some food that is prepared may contain milk, eggs, wheat, soybean, peanuts, tree nuts, fish and shellfish.