Raw Bar    

     Steamed Shrimp    

     Oysters on the Half Shell

     Grilled Oysters with Drawn Butter                                                            

Appetizers

     Duck Confit Eggrolls with Meyer Lemon Chili Dipping Sauce

     New Zealand Lamb Chop Lollipops with Tzatziki Sauce Drizzle

     Black Summer Truffle Crostini

     Fennel Smoked Tomato Tartlets

Amuse-Bouche

     Soup and Sandwich - Cream of Radish Soup with Foie Gras  and Pain d'Epices Sandwich

Salad

     Whitaker Gardens Arugula with Walnut Oil and Aged Sherry Vinegar Vinaigrette  

     Topped with a Chevre and Caramelized Onion Tartlet

Entree

     Cajun Braised Short Ribs over Smoked Gouda Polenta

     or

     Grouper Basquaise with Lemon Risotto Cake and Saffron Aioli Crouton

Dessert

     Key Lime Tartlets with fresh Whipped Cream

     Creme Brulee Spoons

     Plant City Spring Strawberries

     Coffee and Earl Grey Tea Service