Appetizer:  Venduras Chiles Relleno Casserole:  Layers of summer vegetables, roasted chiles and sweet potatoes

Salad:  Southwest Caesar:  Chile Caesar dressing, queso blanco and garlic croutons

Main Course:  Grilled Chicken with Cherry Bourbon/Vermouth Barbeque Sauce:  sauteed greens, chiptole molasses sweet potato puress

Dessert:  Mango Pie:  In a graham cracker crust with jamaica sauce

Vegetarian Menu:  Appetizer, salad and dessert the same as above. For the vegetarian entree, Janos will use the best local produce available on the day of the banquet.