3 Course Surf and Turf Dinner Selections

(Example)

Salads

- Shaved fennel and pear salad served on endive cup and topped with chopped hazelnuts, blue cheese crumbles and pear vinaigrette 

- Arugula and smoked butternut squash salad with fresh honey-bell oranges, sunflower seeds, shaved Gouda and turmeric dressing

- Rubbed Kale Caesar salad with fresh made brioche croutons, shaved asiago, and traditional Caesar dressing

- Mixed baby greens with fresh melon salad, torn basil, crispy prosciutto, feta, pine nuts, and tangerine balsamic reduction

Surf and Turf

- Seared Sea Scallops with lemon and capers/Roasted lamb chops with herb crust and cucumber creme fraiche served with carrot purée with sautéed wild mushrooms and haricot verde with citrus ricotta

- Roasted Seabass with tarragon aioli/Roasted Chateaubriand served with smashed sunchokes, grilled asparagus with Parmesan and preserved lemons

- Grilled gulf shrimp with tequila-lime/Grilled pork tenderloin
with sweet spicy pineapple glaze served with chimmicurri rice and mixed grill veggies

- Jumbo lump crab cake with red pepper sauce/Roasted veal chop with peppercorn sauce with  cauliflower smear, sautéed spinach, and herb-vegetable quinoa

- Traditional butter poached lobster/Seared filet mignon with mushroom ragout with Yukon gold mash and rainbow Swiss chard gratin
 

Desserts

- Key lime creme brûlée with graham cracker crumble and citrus creme fraiche

- Lemon crepes with sweetened ricotta and topped with berry compote

- Dulce de leche molten brownie served with fresh vanilla gelato

- Fresh Florida strawberry tart with mascarpone custard and balsamic glaze

- Fresh blueberry empanadas with lemon curd and sweetened sour cream

8 Course Theme Dinner "Oil and Vinegar" with Wine Pairings

 (Example)

Amuse Bouche

Crab Cocktail • Roasted Pepper Foam • Lime Oil  Domaine Zind Humbrecht, Alsace, Gewurztraminer, 2008

Duo of Soup

Harvest Soup • Cauliflower Soup • Pumpkin Oil  Martin Borough Single Vineyard, Tora Bay, Sauvignon Blanc, New Zealand 2012

Salad

White Asparagus • Piquillo Pepper Dressing • Sherry Vinegar
Vine Cliff Chardonnay, Los Caneros, Dyon Clone 76, 2010

Fish

Norwegian Wolf Fish • Crispy Artichoke • Spinach • Lemon Oil
Vin D’Alsace Domaine Ehrhart Riesling, Vielles Vignes, 2010

Starch

Quinoa • Portobella Mushroom • Parma • Truffle Oil
Domaine Moreau Barnard Et Fils, Chassagne Monrachet, 1st Cru Les Chenevottes, 2006

Meat

Tenderloin of Ostrich • Petite Fingerling • Apple • Maple Vinegar
Silver Oak, Napa Valley Cabernet Sauvignon, 2008

Dessert

Trio of Ice Creams • Chocolate, Coconut and Vanilla Balsamics

Frangelico