NAO at The Culinary Institute of America San Anton

Shaved, roasted brazil nuts, cashew-sherry vinaigrette

Early spring vegetables, tender shoots and sprouts, grilled nopal, endive, goat cheese mousse, hibiscus flower dressing

With peruvian fava-hominy salad. Glazed with ají panca peppers, "solterito" salad of fava beans, hominy, micro rocket and queso fresco, lime-cilantro vinaigrette

Caribbean ceviche of chilled shrimp, fresh mango, lightly spiced coconut marinade, crisp green plantain chips

Fresh gulf shrimp, mashed plantain fufu, pearl onions, piquillo peppers, garlic chives puree

Sous vide and grilled octopus, baby blue potatoes "a la sal," spring chickweed

Vegetarian rice cake of peru with favas beans and garden peas, poached hen's egg, pea shoots, aji limo compote

Green onions, chives, leeks, young garlic soubise, bolivian "peske" of quinoa, dressed stevia leaves

With ramps and pork belly. Clear mushroom and malanga root broth, braised seasonal morels, ramps and tender pork belly

Rich veloute, sauteed crayfish tails, yuca dumplings, cilantro pesto

Lightly curried papaya, fresh saute of pearl onions, okra, japanese eggplant, chive blossoms

Achiote marinade, spring mushrooms, traditional yucatán tamal colado

Tomatillo green mole, escabeche of mushrooms, carrots, onion and jalapenos, crisp turkey chicharron

Preserved lemon chimichurri sauce, traditional argentine "ensalada rusa" of new potatoes, peas, asparagus, capers

Argentine presentation of "ojo de bife," fiddle head ferns saute and "pastel de yuca" griddle cake, salsa ají cero

Cashew-crusted pork chop, cuban tangerine-cumin gastrique, baby cucumber rocket salad, taro root puree