Salad: Oven Dried Strawberries, Pickled Red Onions, Buttermilk Blue Cheese, Roast Garlic Crouton, Chef's Garden Watercress in a White Balsamic Vinagraitte
Entree: Alaskan Halibut, Seared with Parslied Day Boat Bay Scallops and Parisian Potatoes, Baked Cucumber and Chorizo wrapped with Bacon
Side Dish: Chef's Garden Local Green Asparagus with Foraged Mushrooms.
Desserts: Sweet Potato and Butterscotch Nepoleon, Strawberry-vanilla emulsion, Pineapple-Mint garnish.....layers of Sweet Potatoe Brioche, Sweet Potato-Coconut Mousse, and Butterscotch Pudding
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