Appetizer
Pan Seared Scallop – creamed corn, watercress
Sauteed Calamari – Red frill mustard greens, tomato, lemon
Roasted Beets – Whipped goat cheese, marcona almonds, baby kale
Fried Oyster – BBQ creme fraiche, charred corn, micro salad
Seared pork medallion – apple butter, mango
Entree
Atlantic Salmon – Succotash, crispy potato, pomegranate beurre bland
Roasted duck breast – glazed heirloom carrots, yam puree, fig reduction
Grilled New York Strip Steak – Red wine butter, Brussels sprouts, Peruvian potato
Pork chop – toasted farro, baby squash
Crispy Chicken Breast – lemon scented asparagus, gorgonzola mashed potato
Desserts
Goat Cheesecake – strawberry, balsamic reduction
“Key Lime Pie” – chantilly cream, berries
Sorbet – seasonal fruit
White Chocolate custard – cookie dust