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Hors d’oeuvres
Roasted Tomato Salsa and Avocado-Tomatillo Salsa with Tortilla Chips
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Mozzaralla-Tomato Pinon Nuts Cilantro Balsamic and Lime Reduction
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Entrees
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Chicken Veracruz
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Southwestern Pork Tenderloin with Mango Salsa
(pork tenderloin rubbed with chipotle peppers, orange & lime juice, and fresh herbs)
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Salads
Mixed Green Salad with toasted pinon nuts, oranges & lime vinaigrette
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Jicama & Sweet Pepper Salad in a cilantro-citrus dressing
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Sides
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Green Chile Rice
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Grilled Seasonal Vegetables
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