Premium Fine Dining

*Signature Lump  Crab Cakes with  Smoky Chipotle Remoulade.

* Flame Broiled Drunk Scallops 

* Sirloin Beef Bake Mini Empanadas

 *Mixed Greens Salad with Raspberry Dressing, Candied pecan, and        Honey Goat Cheese.

*Gourmet Caesar Salad 

*Rich Potatoes, Carrots, and Parsnip Salad

 * Angus Filet Mignon and Jumbo Mayport Shrimp with a Smooth Red Wine Reduction and Lemon Cream Sauce

*Angus Beef Tenderloin with Creamy Lobster Sauce 

* Chicken and Seafood Saffron Rice pilaf  with Chorizo, Shrimp, Clams, Octopus 

*Truffle Infused Roasted Mini Potatoes

*Spice baked Plantains and Casava 

*Creamy cheese Rice Pilaf  

* Honey roasted Brussel Sprouts

* Sauteed Cauliflower and Broccoli 

*Steamed Asparagus 

* Chocolate Raspberry Mini Cheesecake

* Expresso Bread Pudding 

*Pina Colada Rice Pudding  

Appetizer: Crab Cakes Maryland Style with Chipotle Remoulade.

First Course: Mixed Greens Salad with Raspberry Dressing, Candied Pecans, and Honey Goat Cheese.

Main Course: Angus Filet Mignon and Jumbo Mayport Shrimp with a Red Wine Reduction and Lemon Cream Sauce Served with Roasted Truffle oil-infused Mini Potatoes and Sauteed Asparagus

Dessert: Chocolate mini Cheesecake 

Appetizer: Prosecco Drunk Scallops.

Salad: Arugula, Golden and Red Beets Salad, Walnuts, Parmesan Cheese Chips with Italian Red Wine Vinaigrette

Entrée: Herbs Crusted Roasted Rack of Lamb Porcini Mushrooms Risotto and Roasted Honey Baby Carrots 

Dessert: Limoncello Panacota

Appetizer: Coquilles St-Jacques with Hollandaise Sauce (Gratinéed Scallops) 

Salad: Salad Nicoise Tuna, Potatoes, Gren Beans, Boiled Eggs.

Entrée: Pavé de Beuf with Roquefort sauce and Gratin Pauphinoise and Ratatuille (Beef tenderloin Braised in Bourdox Red Wine with Potatoes with Roquefort Cheese gratin and Vegetables)

Dessert: Cognac Crème Brûlée

Appetizer: Pinchos Mourunos (Pork tenderloin Spanish Skewers)

Salad:  Arugula, Olives, and Oranges with Spanish Vinaigrette

Entrée: Paella Valenciana (Shrimp, Scallops, Octopus, Mussels, and Clams with Chorizo and Chicken in Saffron Rice) 

Dessert: Coconut Flan

Appetizer: Arancini di Formaggio (Risotto balls stuffed with mozzarella)

Salad:  Romaine Lettuce, Prosciutto, Peperoncini, Artichokes hearts with Italian Vinaigrette

Entrée: Tagliatelle con Ragu di Coniglio

(Rabbit Ragu Tagliatelle) 

Dessert: Cannoli

(Ricotta, chocolate chips, Orange, Stuffed Italian Pastries)

Appetizer:  Panzerotto 

Salad: Insalata Rustica with Arugula, Radicchio, Prosciutto, Grapes, Bosc Pears, Toasted Pine Nuts, and Olive oil / Aceto Balsamico dressing 

Entrée: Fresh Homemade Ricotta and Mozzarella Ravioli with Basil Pesto  Pan-Seared Catch of the Day Fish 

Dessert: Kalua Tiramisu