3 COURSE DINNER

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Ensalada de Jicama 
​gem lettuce, avocado, radish,
​lime viniagrette
Coctel de Camaron
shrimp, avocado, red onion, spicy
​burnt tomato-lime marinade
Ceviche de Pescado
ono, yam, onion, aji amarillo,
​cilantro, puffed corn
For more information, please contact
Steve Larsen, SIOR, CCIM
Vice Chairman
T +1 602 282 6296
M +1 602 751 1145
​[email protected]
Pat Harlan, MCR, SLCR
Senior Managing Director
T +1 602 282 6298
M +1 602 549 6350
[email protected]
Jason Moore, SIOR, CCIM
Managing Director
T +1 602 282 6280
M +1 602 391 8989
[email protected]
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