Champagne with a mango puree
Ribeye grilled to perfection and served with roasted new potatoes and charred brussel sprouts
Spicy crusted shrimp, breaded and baked. Served over a tropical fruit salsa.
Pulled BBQ chicken topped with a cilantro-lime cole slaw served on toasty slider buns.
Jumbo shells stuffed with a basil-ricotta cheese mix and mini shells. All baked and topped with mozzarella and stewed tomatoes.
Bruleed pound cake over a raspberry puree, mandarin oranges and whipped cream. It's all topped with a home made vanilla ice cream and more whipped cream.
Seasoned, buttered then roasted
Mixed greens tossed with a balsamic dressing, cherry tomatoes, cucumbers, blue cheese crumbles and poached chicken
Shrimp crusted with Italian style Parmesan bread crumbs over a four cheese ravioli tossed in a creamy Alfredo sauce with sauteed asparagus.
Cheesecake, lemon curd, whipped cream, pound cake, macerated berries layered and topped with mint
Mixed greens tossed in a honey balsamic dressing topped with raspberries, cucumbers, poached chicken and bleu cheese crumbles
Chicken breast pounded thin and dredged in crushed almonds, cashews, peanuts then topped with a warm sweet chile glaze.
Mini fillo cups filled with spinach-walnut pesto, butternut squash, and shaved Gruyere cheese. Served warm.
Classic spaghetti with marinara and Italian style meatballs
Blackened grouper topped with a tropical fruit salsa along side jasmine rice and sauteed veggies
Pan seared scallops over a creamy risotto topped off with a white wine and butter sauce served with asparagus
Pan seared salmon with a pesto crust over a pesto linguini tossed with sauteed cherry tomatoes