(25 MINIMUM) Baja coleslaw made with Napa, green and red cabbage, cilantro and green onion tossed in a red wine vinaigrette.   New Mexico style grilled filet of salmon topped with a homemade New Mexican style barbeque sauce. Chicken breast stuffed with roasted corn, black beans, and roasted red peppers. Roasted pork loin stuffed with red peppers and Asiago cheese topped with pineapple tomatillo salsa. Grilled corn cobbetts with chipotle butter and Spanish rice. Tres Leches cake for dessert.