APPETIZER:
Arcadian mixed Greens tossed with fresh Berries, Carrot Batons, Cucumber slices, Watermelon Radish, Feta crumbles, candied Almonds, and a Lemon drop Vinaigrette
ENTREES:
Twice Cooked (whole Smoked, then Grilled) Aged Prime Ribeyes topped with a Mushroom Duxelles Demi
Herb Crusted Red Snapper with a Champagne Roasted Red Pepper Cream Sauce and Jumbo Lump Crab finished with a Chiffinod of Fresh Basil
SIDES:
Roasted Red Potatoes drizzled with a French Bernaise sauce
Sweet Jumbo grilled Asparagus
DESSERT:
Triple White and Dark Chocolate Mousse Cake finished with a Espresso dipped Chocolate Strawberry