Chef James Robinson will be presenting the following meal:

FIRST COURSE

Seared Scallops

English pea puree, lobster and bacon bits

or

Summer Caprice Salad

Balsamic glaze and fresh basil

MAIN COURSE

Whole Fish

Deep fried Red Snapper over a house made creole sauce

topped with pickled peppers

or

Chicken Piccata

House made red skin garlic mash and wilted spinach

topped with a lemon garlic caper sauce

DESSERT

House made Funnel Cake

Topped with vanilla ice cream and a Dusse glaze