First Course (for Two)
Boom-Boom Shrimp Cocktail
Hot and Savory Spinach and Crab Dip with Yuca Curls
Fresh Mozzarella Salad Layered with Butter Lettuce, Tomatoes, Basil, Prosciutto, and Barrel Fig Balsamic Vinaigrette (Vegan Version Avail)
Asian-Inspired Grilled Chilean Sea Bass
Portabella Mushroom stuffed with Veal Sausage, Ricotta and Mozzarella, with a Roasted Red Pepper Coulis
Entrée Course
Seafood Linguini with Mussels, Clams and Shrimp
Our Signature Jumbo Lump Crab Cake with Purple Potato & Asparagus Medley and Horseradish Aioli
Grilled Wild-Caught Salmon over Coconut Edamame Rice
Vegan Seitan Sauteed with Barbecued Vegetables, Served over Coconut Edamame Rice and Lentil Broth
Braised Beef Short Ribs with White Truffle Mashed Potatoes and Stewed Vegetables au jus
Grilled Baby New Zealand Lamb Chops with Zucchini Squash Gratin and Tzatziki Feta Cucumbers
Dessert Course
Strawberry Cheesecake with Colossal Juicy Strawberries
Chocolate Spoon Cake with Hot Fudge and Vanilla Ice Cream
Poached Anjou Pear in Cinnamon Vanilla Essence, with Marscapone Cream
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