Appetizer
Deviled Egg Crisps – whipped yolks, creme fraiche, salmon roe, dill, pumpernickel
Blue Crab Toast – lemon aioli, serrano, local sourdough
Roasted Beet and Ricotta Hummus – vegetable crudite

Salad
Little Gem Caesar – boquerones, cured egg yolk, herby bread crumbs

Entrée
Kombu Cured Salmon – miso glaze, grapefruit kosho

Vegetable Side
Persian Couscous – saffron, pistachio, currant, dill, mint

Dessert
Butterscotch Pot du Creme – whipped mascarpone, caramel

Appetizer
Whipped Ricotta – honey, sicilian oregano, grilled sourdough
Prosciutto and Summer Melon – arugula, harissa EVOO
Peperonata – roasted summer peppers, castelvetrano olives, balsamic

Salad
Peach and Shaved Fennel Salad – verjus, crushed red pepper, tuscan evoo
Local Tomatoes – warm mozz, basil, rosé vinegar

Entrée
Grilled Snapper – salsa verde
Prawns Wrapped In Pancetta and Sage
Cold Farro Salad – cucumber, radish, local feta, pistachio vinaigrette

Dessert
Hazelnut and White Chocolate Cookies – strawberry gelato
Cherry Clafoutis – pineapple rum whipped cream

Appetizer
Heirloom Tomato Toast – whipped ricotta, basil
Local Melons and Figs – prosciutto, honey, mint

Salad
Aeroponic Bibb Lettuce – gently poached royal red shrimp, avocado, rosé vinaigrette

Entrée
Roasted Tenderloin of Beef – smoky salsa roja
Sautéed Kale – garlic, lemon, chile, benne seed
Roasted Corn Off The Cob – manchego, lime, chives

Dessert
Salted Caramel Chocolate Tart – vanilla creme fraiche, candied pecans