In The Beginning

• Summer Salad (GF)(V)(VG)

  Romaine Lettuce with Poached Pear, Orange Candied Walnut,

  Strawberries and Dried Cranberries served with Mango Vinaigrette

• Tomato Flower Salad (GF)(V)(VG)

  Tomato stued with Fresh Spring Mix and Fried Polenta Crouton

  served with Raspberry Vinaigrette

• Beef Empanadas

  Pu Pastry lled with Beef Short Rib topped with Chef’s

  Sauce & Micro Greens

Entrée

• Beef Medallions (GF)

  Prime Angus Beef Medallion over Polenta Cake

  with Sweet Potato Confetti and a Red Wine Reduction

• Jamaican Jerk Salmon

  Pan Seared Salmon with Jerk Seasonings topped with

  Grilled Pineapple Salsa over Wild Rice Pilaf

• Mediterranean Chicken (GF)

  Grilled Chicken Breast topped with Sun-dried Tomatoes, Mushrooms

  & Capers Sautéed with White Wine Cream Sauce over Saron Rice

• Chef’s Choice Vegetable Plate (GF)(V)(VG)

  Zucchini, Squash, Asparagus, Portobello, Carrots & Mushrooms

  Sautéed in Olive Oil and Seasonings

Dessert

• Chef’s Bananas Foster (V) (VG)

  Toasted with Cinnamon and Sugar

• Bourbon Bread Pudding (V)

  Drizzled with Homemade Caramel Glaze

• Homemade Soymilk Ice Cream (GF) (V)