CHICKEN ENTREE
-Boneless Chicken Breast with
a Mushroom Tarragon Cream Sauce
-Carrot Soufflé
-Sugar Snap Peas
-Garnished with Matchstick Potatoes

FISH ENTREE
-Almond Crusted Grouper with a Coconut Rum Cream Sauce
-Toasted Coconut
Cilantro Jasmine Rice
-Fresh Asparagus Spears
-Garnished with Micro Greens

VEGAN ENTREE
-Asparagus and Chive Quinoa Cakes with a Vegan Lemon Tzatziki Sauce
-Topped with a Fresh Cucumber, Tomato
-Arugula Salad garnished with Mint Oil

Appetizers

Pear and Prosciutto Bruschetta
House-made Bruschetta brushed with Blue Cheese spread and topped with Balsamic marinated Pear and Prosciutto

Caprese Salad with Tomato, Mozzarella and Basil presented on a Bamboo Skewer

Tender Chicken Breast wrapped in Savory Bacon and marinated in Korean Sauce

Fontina Risotto Ball
Fontina Cheese wrapped in Parmesan Risotto coated with Panko and served with a tangy
Roasted Red Pepper Marinara

Tuna Tartare and Avocado Rice Cakes served on a Wonton Crisp garnished with Nori and Pickled Ginger Aioli with Sesame Seeds