First Course

Shrimp Cocktail with traditional and mango chile cocktail sauces, lemon and micro greens

Mini Lump Crab Cakes lime chile aioli, pickled carrot-­‐‑shallot confit

Eggplant Rollatini – roasted eggplant, red peppers, fresh mozzarella, basil and arugula, finished with balsamic glaze

Second Course

Prosciutto Carpaccio – thin sliced Prosciutto San Daniele with roasted cipollini onions, trevisano, figs, pomegranate vinaigrette and parmigiano-­‐‑reggiano

Spinach Salad – organic baby spinach, Medjool dates, orange supremes, red onion, aged gouda, cherry-­‐‑bacon vinaigrette and crushed cashews

Caesar – classic style dressing, housemade croutons, cheese, crispy prosciutto Intermezzo
Lemon Granita with Champagne
Third Course

Six-­‐‑ounce Filet Mignon with sautéed greens, roasted marble potatoes and peppercorn veal reduction

French Cut Airline Chicken Breast with shiitake mushroom marsala sauce, parmesan risotto, asparagus and parmesan crisp

Pan-­‐‑Seared Wild Faroe Island Salmon with jumbo shrimp, haricot verts and lemon chive buerre blanc

Roasted Vegetable, Potato and Goat Cheese Lasagne with tomato béchamel Dessert

Espresso Crème Brulee
Pedro’s Almost Famous Bananas Foster Cheesecake with dulce de leche whipped cream Assorted Petit Fours, Bonbons and Sweets