Baked Claw Crab cakes, wrapped in shredded phyllo, with banana chipotle aioli

Stuffed Dates, and chorizo, wrapped in apple wood smoked bacon, smoked onion purée, roasted marinated peppers

Fried Green Tomato, vine ripened tomato salad, lemon olive oil dressing, zucchini chutney

Grilled Watermelon Salad, watermelon shooter, mixed baby greens, avocado jalapeno lime vinaigrette, candied cashews, local aged cheddar

Main Courses

Duck Burger, local cheddar cheese, smoked bacon, port wine figs, truffle aioli, French fries or Salad with (Foie Gras $5 supplement)

Grilled Tilapia, blue corn calamari, braised romaine lettuce, tomatoes, artichoke purée, olive spread

Sous Vide hangar steak, 1 hour poached at 141 degrees farenheit , and summer carrot salad, with French fries and chipotle sauce

Vegan Organic Silken Tofu, Eggplant jacket, purple sticky rice, organic white miso hearts of palm purée, cilantro, salad, and wasabi peas, tamarind candy glaze

Desserts

Chocolate Fondant Cake, with Poet ale ice cream, new Holland brewery, crumbled Terry’s Toffee

Flight of Cupcakes, chocolate five spice with peanut icing, Carrot with orange ginger icing

Cracker Jack Ice Cream, with caramel popcorn and roasted peanuts

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