First Course (Choose One)

Chilled Shrimp Cocktail
Sautéed Shrimp in a Black Bean Sauce over Cheddar Cheese Grits Cake
Classic Crab Louis Salad Layered in a Martini Glass
Seared Sea Scallops on Spinach with Apple Brandy Cream Sauce
Seafood Crepes in a Champagne Cream Sauce
Island Crabcakes with Fiery Scotch Bonnet Peppers Served on Cool Tropical Fruit Salsa
Sautéed Escargot in Garlic Butter Wrapped in Puff Pastry
Grilled Portabella Mushroom Layered with Roasted Red Peppers, Feta Cheese and Puff Pastry
Finished with a Balsamic Vinaigrette

Second Course

Fresh Mixed Green Garden Salad

Third Course (Choose One Entrée)

$93.00 per Guest

Broiled Lemon Grouper-With White Wine & Lemon Butter Accompanied by Three Bean Almandine and Wild Rice
Chicken Florentine-Topped with a Mornay Sauce Accompanied by Roasted Vegetable Medley and Rice Pilaf
Pork Loin Au Poivre-Topped with a Mustard Cognac Sauce Accompanied by Roasted Baby Vegetables and Dauphinoise Potatoes
Rosemary Chicken Ravioli-Chicken Ravioli in an Alfredo Sauce Served with Squash Gratin with Asiago & Pine Nuts

$100.00 per Guest

Chicken Alaska-Boneless Chicken Breast Stuffed with Crabmeat and topped with Béarnaise Sauce Accompanied by Sugar Snap Peas and Served with an Angel Hair Pasta Nest
Crab Filled Ravioli-Crab Ravioli topped with Lump Crabmeat in a Champagne Cream Sauce Accompanied by Braised Parmesan Asparagus Spears
Herb Crusted Roasted Prime Rib-Slow Roasted Prime Rib of Beef Cooked to a Medium Temperature Paired with Red Skin Garlic Mashed Potatoes, Vegetables and Green Onion-Parmesan Popover
Baked Stuffed Rainbow Trout-Farm Raised Trout Stuffed with an Apple and Vidalia Onion Dressing Paired with Three Bean Medley Tossed in Lemon Oil

$104.00 per Guest

Certified Angus Beef Tenderloin Filet-Prepared to Medium Temperature Finished with Roasted Garlic Butter. Served with Garlic Mashed Potatoes, Asparagus Bundles and Green Onion-Parmesan Popover
Certified Angus New York Strip-Topped with Cabernet Demi-Glace and Accompanied by Yukon Gold Mashed Potatoes with Truffle Butter, Asparagus Bundles and Green Onion-Parmesan Popover

$115.00 per Guest

New Zealand Crown Rack of Lamb-Roasted to Medium Rare Temperature with a Cabernet Demi-Glace Paired with Herbed Couscous and Roasted Baby Vegetables

$ Market Value

Steak Diane and Lobster - Sliced Certified Angus Beef Topped with a Mushroom and Cognac Sauce and a Broiled ColdWater Maine Lobster Tail Paired with Duchess Potatoes and Roasted Baby Zucchini

Served with Freshly Baked Breads, Iced Tea and Coffee