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The Beginning

Butternut Squash Ravioli, Brown Sage Butter

Crawfish Shortcakes

The Middle

  Arugula, Bosc Pears, Point Reyes Bleu, Pignoli, Champagne Vinaigrette

Fire Flashed Double Cut Lamb Chop, Port Syrup, Sauce Vierge, Garlic Confit

Roasted Summer Vegetables

The End

Butterscotch Pot du Creme                                                                                                                                                                                                                                Flavor Fusion

Course 1

Pan Seared Diver Scallops, Prosciutto Corn Puree

Red Curry Duck Wonton Napoleon

Shrimp, Avocado and Lobster Cocktail, Tequila-Lime Mayonnaise

Course 2

Grilled Radicchio, Bibb Lettuce, Peanut Vinaigrette

Course 3

Pan Seared Beef Filet, Rum Red Chile Reduction, Fried Leeks

Cast-Iron Seared Grouper, Wild Mushroom Collection, Grilled Asparagus, Watercress Cream

Rosemary Roasted Fingerling Potatoes

Course 4

Flourless Chocolate Torte, Rasberry Coulis