Appetizers

• Beef Tenderloin Carpaccio with Horseradish Crème Fraiche, Crispy Capers, Fresh Cracked Black Pepper, Pickled Red Onions and Finished with Homemade Flaky Ormond Beach Sea Salt, Served with Crunchy Crostini Bites.

• Pan Fried Sea Scallops with Citrus & Caviar Burre Blanc Sauce, Basil Oil and Micro Greens.

• Carpaccio of Poached Lobster Tail with Yuzu Citrus Vinaigrette, Avocado Mousse, Crispy Lobster Claw.

• Succulent Heirloom Tomato & Basil Salad with Balsamic Reduction, Topped with Creamy Burrata Mozzarella and Finished with Baby Arugula and Toasted Pine Nuts.

• Yellowfin Tuna Sashimi with Citrus & Ginger Infused Ponzu Dressing, Fresh Orange Segments, Served with Crunch Sesame Seed Wafer Crisps.

• Lightly Curried Panko Crusted Crab Cake Served with a light Curry Leaf Infused Burre Blanc Sauce and Vibrant Ataulfo Mango Salsa.

• Vibrant Spring Pea and Mint Soup Garnished with Crème Fraiche and Crispy Prosciutto.

• Roasted Butternut Squash Soup Garnished with Sage Oil and Crispy Prosciutto.

• Classic Rustic Caesar Salad Served with Homemade Caesar Dressing, Homemade Croutons, Pickled White Anchovies & Parmesan Crisps.

• Grilled French Goat Cheese and Arugula Salad with Prosciutto Crisps and Caramelized Pears, Served with a Champagne Vinaigrette.