We started off with crab cakes as the appetizer and really good tarter sauce. For the entree, we made the Spanish version of Arroz Con Pollo with chicken thighs, basmati rice, canned tomatoes, frozen peas, onions, garlic, red bell peppers, Spanish Chorizo, white wine, chicken broth and tons of exotic spices. We ended with Baskin Robbins "Quarterback Crunch".