Thursday, Nov. 7

Welcome dinner

7:00 PM - 9:00 PM

Oasis Garden

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Buffet dinner:

Salad bar and vinaigrettes

Jambalaya rice

White bean and Spanish chorizo soup

Stuffed tomatoes with ricotta and spinach

Potato croquettes with cheddar cheese and caramelized onions

Salmon fillets with goldenberry chutney

Ribeye with red wine reduction

Baked chicken with parsley butter and sesame

Desserts: Tres Leches, caramel flan, tiramisu, coconut pie, pecan brownie

​Open bar (02 hours): Whisky 8 Years, White or Red Wine, National Rums, Aguardientes, Mineral Water, Soft Drinks

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Friday, Nov. 8

Lunch

12:30 - Buffet Lunch
Miramar/Vela/Corales Lounge

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Buffet Lunch:

Salad bar and vinaigrettes

Squid rice

Salmon chowder

Short pasta with sauces: Carbonara, Puttanesca, and Napolitana

Baked potato wedges

Fish fillet with almond crust

Coq au vin (chicken in red wine with small onions)

Ribeye with roasted vegetable chimichurri

Desserts: Pear pie, chocolate fondant, panna cotta, pecan pie, carrot cake with sweet cheese

Sunday, Nov. 10

Farewell Dinner
Miramar/Vela/Corales Lounge

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Menu for gala dinner:

Starter: Caesar salad with chicken

Main Course:

Option 1 - Corvina fillet with shrimp tapenade, on creamy spinach

Option 2 - Grilled ribeye with mushroom sauce, accompanied by potato mousseline

Dessert: Volcano cake with vanilla ice cream 

Open Bar (04 hours): Whisky 8 Years, House White or Red Wine, National Rums, Aguardientes, Mineral Water, and Soft Drinks