Appetizer:

• Grilled Peach Skewer Wrapped in Prosciutto and Drizzled with Balsamic Glaze: A harmonious blend of sweet and savory flavors, featuring juicy grilled peaches enveloped in salty prosciutto and finished with a tangy balsamic glaze.

Entree:

• Cedar Plank Salmon with Sun-Dried Tomato: Enjoy the rich, smoky flavor of cedar plank salmon, enhanced with a savory sun-dried tomato topping.

Side Dishes:

1. Grilled Asparagus with Fried Shallots and Garlic: Tender asparagus spears are grilled to perfection and topped with crispy fried shallots and garlic for an added depth of flavor.
2. Cold Italian Potato Salad with Green Beans, Capers, and Mustard Dressing: A refreshing side dish combining tender potatoes, crisp green beans, and briny capers, all tossed in a tangy mustard dressing.

Dessert:

• Mango & Blueberry Sorbet with Shattered Raspberries: End your meal with a refreshing and fruity sorbet, garnished with vibrant, shattered raspberries.

Starter:

• Artisanal Cheese Board, Crostini, Seasonal Accoutrements, Fruit & Honey Comb: A curated selection of fine cheeses, accompanied by crispy crostini, seasonal fruits, and a luscious honeycomb.

Appetizer:

• Marinated Grilled Mayport Shrimp Skewers, Zucchini, Charred Lemon, Garlic Lemon Aioli & Fresh Dill: Succulent shrimp skewers paired with fresh zucchini, charred lemon, and a zesty garlic lemon aioli.

Salad:

• Baby Spinach, Fresh Strawberries, Walnuts, Red Onion, Feta Cheese, White Balsamic Blackberry Vinaigrette: A vibrant salad featuring tender baby spinach, sweet strawberries, crunchy walnuts, and creamy feta, all dressed in a tangy white balsamic blackberry vinaigrette.

Entree:

• Roasted Herb Porchetta, Smoked Tomato Garlic Jam, Grilled Yukon Gold Potatoes, Fire Roasted and Marinated Summer Vegetables: A savory porchetta roast served with smoky tomato garlic jam, accompanied by grilled Yukon gold potatoes and fire-roasted summer vegetables.

Dessert:

• Macerated Berries, Sweet Cream, Brown Butter Graham Cracker: A delectable dessert of macerated berries topped with sweet cream and a brown butter graham cracker crumble.

Amuse Bouche:

• Duck Confit Crostini with Pickled Red Onion & Blackberry Port Reduction: A sophisticated bite of rich duck confit, balanced with the acidity of pickled red onions and a sweet blackberry port reduction.

Appetizer:

• Tuna Tartare with Avocado and Coconut Cream: Fresh tuna tartare served with creamy avocado and a hint of coconut cream, creating a delicate and flavorful starter.

Salad:

• Greek Orzo Salad with Kalamata Olives, Salamino Piccante, Red Peppers and Onions: A Mediterranean-inspired salad featuring orzo pasta, kalamata olives, spicy salamino piccante, and fresh vegetables.

Entree:

• Grilled Fillet Mignon, Porcini Mushroom Demi-Glace, Prosciutto Wrapped Asparagus, Grilled Baby Red Potatoes: A tender grilled filet mignon topped with a rich porcini mushroom demi-glace, served with prosciutto-wrapped asparagus and perfectly grilled baby red potatoes.

Dessert:

• Orange Creamsicle Panna Cotta with Candied Orange Peel: A creamy panna cotta infused with the nostalgic flavor of orange creamsicle, garnished with sweet candied orange peel.