Appetizer Salads (Choose 1)

Beet Salad
With Feta, Toasted Hazelnuts, Orange Segments & Fennel Tossed in White Balsamic Vinaigrette

Heirloom Tomato Salad (Spring/Summer)
With Peaches, Arugula & Elderberry Vinaigrette

Vietnamese Spring Roll
With Shrimp & Spicy Peanut Dipping Sauce

Entrée (Choose 1)

Mini Seafood Boil
With Lobster Tail, Shrimp, Crab Legs & Clams with Potatoes & Corn

Louisiana Seafood Etouffee
with White Rice

Seafood Gumbo
with White Rice

Lobster Mac & Cheese

Shrimp & Grits

Fried Shrimp & Fried Whiting with Grits

Vegan Entrée (Choose 1)

Grilled Vegetable Terrine
Served with Grilled Polenta, Roasted Tomato Chutney, Eggplant Puree, & Zucchini Crumble

The Vegetarian Tower
of Roasted Portobello, Zucchini Squash, Roasted Pepper and Spinach
with Fennel Tomato Fondue

Ratatouille Confit Byaldi
Tomato, Zucchini, Yellow Squash, Eggplant Served with Red Bell Pepper Compote

Veggie Pot Pie
With Vegan Veloute, Heirloom Carrots & Haricot

Dessert (Choose 1)

Lemon Olive Oil Cake
With Chantilly Cream & Mixed Berries

Passion Fruit Pavlova
with Mixed Berries

Blueberry Cobbler
With Vanilla Ice Cream

Flourless Chocolate Cake
With Whipped Mascarpone Cream & Triple Berry Sauce

Flourless Almond Torte
With Whipped Cream & Fresh Berries

Vegan Dessert (Choose 1)

Vegan Carrot Cake

Poached Pear
in spiced cider broth sundried fruits, vegan granola & Raspberry Sorbet

Other Infomation

I would like to take a moment to thank you for the opportunity to put this proposal together for you. I am dedicated to making this dinner a huge success. I pride myself in wonderful food and good service. I wanted to create a menu that was simple yet amazing while using ingredients that are in peak season. I hope this menu is pleasing to you if not you can press on the menu button and send me an email with any necessary changes. Looking forward to hearing from you soon. Chef Jaime

Meal for 2 on 18 July 2020