Lemongrass Asparagus Risotto
Appetizer
Fresh Guacamole and Island Salsa with Plantain Chips
Salad
Mixed Greens, Hearts of Palm, Grilled Artichoke, Tomato with Roasted Shallot Vinaigrette
Main Course
Lemongrass Risotto with Asparagus, Baby Peas and Parmesan
Dessert
Mango Creme Brulee