"Hibiscus Blooming"
Mojitos, Pina Coladas, and Iced Peach Tea
Mosquito Bites
Papaya-Corn Fritters with Apricot Sauce
Crab Cakes with Chili Lime Aioli
Tropical Chicken Skewers with Peanut-Plaintain Dipping Sauce
Chorizo and Manchego Cheese Quesadilla
Scallop Ceviche with Avocado Puree in Toasted Corn Cups
Buffet
Wood-Grilled Boneless Salmon with Tangerine Barbecue Sauce and Moro Rice
Bonaito Chips with Smoked Tomato Salsa
Blue Corn Chips with Avocado-Corn Relish
Jicama, Mango, and Watercress Salad with Pecan Vinaigrette
Jerk Chicken with Pineapple-Red Pepper Salsa
Whole-Grilled Adobe Beef with Cayenne Aioli, Onion-Garlic Baguette and Roasted Poblano Potatoes
Dessert
Dark & White Chocolate-Drenched Fruits
Concerts & Harmonies Assorted Cookies
Burnt Sugar Iced Coffee
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"Rhythms on Bishop"
The Bishop's Bar
White Wine Sangria
Pinot Grigio, Chardonnay, and Merlot
Ice Cold Beer, San Pellegrino, Peach Iced Tea, and Soft Drinks
Al Fresco Buffet
Three Little Pizzas
Fontina and Wild Mushrooms
Goat Cheese, Tomato, Red Onion, Mint and Basil Oil
Vine Vegetables, Olives, and Pecorino Romano
Red Chile-Rubbed Salmon with Toasted Corn Vinaigrette
Snow Pea-Wrapped Shrimp Skewers with Lemon Mayonnaise
Broiled Beef Filet Croutes with Salsa Verde
Appetizers Pass-Around
Ginger Chicken Cakes with Cilantro-Lime Cream
Eggplant and Pine Nut Fritter with Roasted Tomatoes
Phyllo Tartlets with Crab, Ginger, and Mango
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