Steak & Seafood Dinner

Hors D’oeuvre

Served when guest arrive 

Artichoke Bruschetta

Fire Roasted tomato and garlic top on an artichoke Bruschetta with melted mozzarella 

Salmon Mousse

Served on cucumber rounds and grape tomatoes

Salad Course

Baby Bibb Salad with Candied Pecans, Marinated Sweet onions, Crumbled Feta Cheese

Dressing: White Balsamic Vinaigrette Dressing 

Sorbetto

Entrée Course

Prawns stuffed with Lump Crab meat served with Béarnaise Sauce
Petite Filet Mignon on a Truffle Pepper Corn sauce
Risotto Cakes, Zucchini Rings stuffed with Asparagus and red pepper

Special Mushroom Imperial to replace Prawn and Crab meat

Imported Cheeses

Dessert

Vanilla Rum Cake topped with Berries and Crème Fresh