Proscuitto Crusted Prawns
Goat Cheese,Wilted Baby Spinach

Lobster Ravioli
Tomato Tarragon Jus,Herb Butter

Shrimp Cocktail
Fresh Horseradish Cocktail Sauce

Artichoke Hearts Gratin
White Wine, Parmesan Cheese

Scratch-Made Soups

Seafood Bisque
Mulligatawny
Cream of Broccoli
Onion Soup Gratin

Salads (one with main course)

Caesar Traditional Preparation
Wild Field Greens Champagne Vinaigrette
Fresh Greens Georgia Peanut Dressing

Main Courses

Lavender Pepper Crusted Swordfish
Iron-skillet seared, roasted tomato sauce

Tournedos of Beef Tenderloin
Chanterelles, zinfandel wine butter

Pan Roasted Filet of Salmon
Ginger lime sauce

Chicken Sautee Fine Herbs
Tarragon, chervil, chives, parsley

Gulf Shrimp Palermo Style
Garlic, tomato, rosemary, olives & capers

Medallions of Pork Tenderloin
Apple cider shitake mushroom sauce

Chicken in Pastry
Roasted peppers, spinach and fontina cheese

Steak Au Poive
Tri-colored peppercorn sauce

Fresh Vegetable Napoleon
Layered with potato galettes

Cold Water Lobster Tail
Noisette Butter

Desserts

Espresso Profiteroles
Strawberry Chantilly Tart
Macadamia Nut Pie
Chocolate Mousse