Hors D’oeuvre
Tuna Tatar on a crisp wonton chip
Mozzarella Pear Tomato Bruschetta
Crispy baked Spanakopita
Appetizers
Grilled Mediterranean Vegetables Napoleon
Garden leaf lettuce Heirloom tomato, mini cucumber Tossed in balsamic dressing
Entree
Grilled Black Angus Ribeye Steack in Brown gravy
Truffle infused Mush potatoes & steamed green beans
Dessert
Burberry/Beach Cobbler with caramel Ice cream
Delicious food created by chef Martin