Two to six guests enjoy a tapas sampler, feasting on Spanish cheeses, olives, potatoes with aioli, and an omelet while drinking wine

Flavors of pineapple, coconut, and lemongrass highlight rich curries, noodles, and fried rice

Sizzling fajitas, enchiladas, and seafood specialties; margaritas made with Patrón tequila

Frozen, fair-trade bananas are covered in chocolate, peanut butter, or vegan chocolate and coated in 11 toppings such as granola or toffee

Breakfast, brunch, and lunch dishes of multigrain pancakes, whipped egg crepes, and ciabatta-bread sandwiches

Hand-tossed pizzas cooked in a stone oven; jumbo cheese ravioli drizzled with pesto; grilled jumbo shrimp scampi

Students concoct gluten-free, vegan, or traditional crepe batter and stuff their creations with savory vegetables or sweet fillings

Seasoned sushi chefs piece together sashimi pieces and full rolls, while kitchen chefs concoct Asian dishes including miso soup and tempura

Hearty Japanese food turns its back on meager sushi portions with fried octopus dumplings, yam pancakes with bacon and squid, and yakisoba

Two tapas small plates accompanied by one large entree, salad, dessert, and two glasses of fruity sangria or wine