"Kick off the Miami Spice meal at Sweet Liberty with a raspberry daiquiri welcome cocktail before before dining on an appetizer of shishito peppers with yuzu ponzu dipping sauce or a bibb lettuce salad with gremolata, roasted tomatoes, nicoise olives, and a lemon vinaigrette. The main course is a grilled vegetable platter with portobello mushrooms, zucchini, asparagus, chimichurri, and guasacaca. Round out the meal with a Basque cheesecake with stewed blackberries, lime, mezcal, and candied corn flakes." - Stacy A. Moya