Appetizers:

• Hummus, Warm Pita Bread, Celery & Carrots
• Baked Four Cheese Cauliflower Dip with Olives & Crusty French Boule
• Fresh Mozzarella and Tomato Salad with Basil & Balsamic Reduction
• Caesar Salad with Garlic Croutons & Parmesan Cheese

Entrées:

• Pan Seared Tilapia with Smoked Gouda Grits, Arugula & Lemon Caper Brown Butter
• Roasted Mushroom and Asparagus Risotto with Shaved Parmesan & White Truffle Oil
• Grilled Veal Meatloaf with Yukon Gold Mashed Potatoes, Haricot Verts & Veal Demi Glace
• Pan Seared Chicken Breast with Spinach, Sundried Tomatoes, Feta Cheese, in a Pan Jus over Linguine

Desserts:

•  Key Lime Pie
• Creme Brulee