– 2 canapes
– 1 Entrée or main course
– 1 Dessert
– Water, bread and vegan butter

Canapes:
◊ Crispy, miniature white corn arepas topped with a dollop of slow-cooked, smoky
tomato and onion *hogao* (criollo sauce) and a sprinkle of micro-cilantro.
◊ Colombian style seafood bisque, with coconut milk flamed with sugarcane
liquor.

◊ Slow-braised beef marinated in a dark panela sauce (unrefined cane sugar), red
wine, and exotic spices, reduced to a glossy glaze, caramelized Coconut Rice
and purée of ripe plantain finished with white truffle oil.

◊ A sophisticated take on the traditional Layers of delicate, flaky puff pastry
interspersed with a creamy Colombian dulce de leche custard and a bright,
tangy passion fruit sauce.