EWIP Awards Dinner Menu

Catered by  La Cocina & Mixiote
6-9 p.m. 


Chipotle Cream Chicken Enrollado
Chicken breast rolls stuffed with spinach and cheese
Vegetable Mixiote
Portobello mushroom, carrots and cauliflower cooked in banana and avocado leaves with mixiote sauce served with red onion escabeche and cilantro
Corn kernels seasoned with onion, serrano chile and epazote leaves served with queso cotija on top
Cilantro Rice
Jasmine rice infused with cilantro and green pepper
Spring mix with jicama, oranges and lemon dressing

Catered by Nia Soul  
Fruit cobbler


Program and menu subject to change. 

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