Passed Hors d’Oeuvres
Mini Lobster Rolls
Prosciutto WRAPPED Cantaloupe
Beet cured salmon on brioche
Zucchini and Feta Cakes
Elote mini tacos
First Course
Duet of ricotta
Plated Entrée
Local catch with Garden Chimichurri
Plated Dessert
Blackberry + summer sweet corn crumble
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