Menu – Dinner 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