Spring-Summer

Our chef is proud to offer the following menu items to choose from if you are
planning a Spring or Summer event (April through September). We strive to utilize
the freshest ingredients possible from local sources, and these items highlight the
flavors and varieties found during the Spring and Summer months.

Hors d’oeuvres

Rock Shrimp and Crab Salad in a Tomatillo Vinaigrette with Toasted Coconut Garnish,
served on an Asian Spoon

Baked Emerald Mussels stuffed with Chorizo, Fresh Oregano and Saffron

Salads and Soups

Baby Greens with Ricotta Salata, Strawberries and Toasted Hazelnuts,
Tossed in a Balsamic Blanco Vinaigrette

Chilled Nectarine Soup with Cinnamon Almond Praline Dust and Huckleberry Drizzle

Entrées

Grilled Mahi marinated with Oranges, served with Corn Tortillas,
Charred Black Bean Pineapple Salsa and Chipotle Cream

Blackened Chicken Salad on a bed of Mixed Greens with Blue Cheese Bacon Ranch Dressing

Desserts

Passion Fruit Mousse with Summer Berry Coulis