SALAD:
Arcadian mixed greens tossed with , fresh strawberries, blueberries, English cucumbers, dried cherries, toasted almonds, feta crumbles, and a Lemon Drop Vinaigrette
Entrée -
ENTREES:
Filet Mignon topped with a Cognac Bombay sauce
Grilled Redfish topped with a Roasted tomato and okra shrimp Creole sauce
SIDES:
Kings Rice
Blackened Broccoli florets, Sweet yellow corn, baby carrots, and red peppers
DESSERT:
Cajun Pineapple and coconut Cake Bread Pudding with a Pecan bourbon crème Englese