Americas Menu Entrees/Appetizers Oysters on the half shell Quahog fritters Jicama chips Salchipapas - Peruvian fried potatoes with sausage Anticuchos - Peruvian meat shish kebobs Guacamole and corn chips Spicy Salsa Assorted nuts Soups/Salads Wildcrafted greens Bean salad Jerusalem artichoke soup Inuit whale stew Potato and nettle soup Carapulcra - Peruvian potato and meat stew Sopa de lima - Mayan lime soup Main Dishes Guinea pig fricasse New England clam bake Haunch of elk, roasted on spit Bison flank steak Chilean sea bass in scallion & tomato sauce Duck mole - in chocolate sauce Shrimp fajitas with native chili peppers Seafood Ceviche - Peruvian, served raw in lemon and chile sauce Sides Baked corn on the cob Baked butternut squash with cinnamon Boston baked beans Stewed tomatoes Steamed fiddlehead ferns Hominy pozole - hearty Aztecan grits Lima bean succotash Desserts Sweet cornbread Navajo fry bread Sweet potato pie Cattail pollen cakes with maple syrup Mississippi mud pie Suspiros a la limeña - sweet Peruvian pudding Atole tanchucuá - corn, chocolate, allspice, sugar Sliced Mayan tamarinds Drinks Sassafras tea Raspberry tea Birch beer Balché - Mayan fermented honey and corn Chicha - fermented corn from Machu Picchu Pulque - fermented maguey agave Tree Frog - avocado daquiri AF Choco - Chocolate Aqua Fennica Menu compiled by Mangas Cochise and Topiltzin Tupac Graphics and coding: Asenath Amenhotep "Corner stones" modified from a background from grsites.com