STARTER:
Caprese Salad - Beef Steak Tomatoes, Fresh Mozzarella, Basil Pesto , Garlic Crouton, Balsamic Dressing and Glaze
ENTREES:
Marinated Grilled Rib Eye topped with Sweet Pepper Port Wine Demi-glaze
Pan Seared Redfish topped with a Baby Shrimp and Lump Crab Cajun Brown Butter Velouté
SIDES:
Sour Cream and Chive Mashed Potatoes
Blackened Green Beans and Corn Discs
DESSERT:
Strawberries and Cream Bread Pudding topped with White Chocolate Creme