Ginger Lime Scallops
Appetizer
Conch Fritters with Dipping Sauce
Salad
Crisp Romaine with Pears and Bacon
Main Course
Ginger Lime Scallops with Toasted Walnuts
Lemon Orzo with Scallions
Sugar Snap Peas
Dessert
Strawberry Shortcake with Fresh Whip Cream and Berries
Grilled Grouper with Mango Salsa
Appetizer
Crab Cakes with Orange Dijon Aioli Sauce
Salad
Mixed Greens , Radishes and Carrot with Shallot Vinaigrette
Main Course
Grilled Grouper with Mango Salsa
Medley of Grilled Vegetables
Tri-Colored Quinoa
Dessert
Warm Chocolate Caramel Brownie with Vanilla Ice Cream
Jumbo Stone Crabs with Dipping Sauce
Appetizer
Island Style Guacamole with Chips
Salad
Arugula, Red Onion, Romaine with Lemon Vinaigrette
Main Course
Jumbo Stone Crabs with Dipping Sauce
Homemade Potato Salad
Medley of Roasted Seasonal Vegetables
Dessert
Mango Brulee Slices with Fresh Whipped Cream and Berries
Crab cakes with orange Dijon sauce
Appetizer
Assorted Cheese Plate
Salad
Mixed Greens, Tomato, Basil, Mozzarella, Balsamic Vinaigrette
Main Course
Crab Cakes with Orange Dijon Sauce
Herb Roasted Potatoes
Green Beans with Garlic
Dessert
Chocolate Caramel Brownies
Grilled Local Mahi-Mahi
Appetizer
Flat Bread with Portabella, Goat Cheese and Balsamic
Salad
Spinach, Walnut, Blue Cheese with Sherry Vinaigrette
Main Course
Grilled Local Mahi
Basmati Rice with Mango and Jalapeno
Sweet Potato with Coconut and Habanero
Dessert
Lemon Tart with Fresh Whip Cream and Berries
Lobster Creole
Appetizer
Key West Pink Shrimp with Dipping Sauce
Salad
Mixed Greens, Hearts of Palm, Avocado, Tomato with Citrus, Vinaigrette
Main Course
Lobster Creole
Jasmine Rice with Peas
Gingered Glazed Carrots
Dessert
Rum Drenched Banana’s with Coconut Ice Cream
Pan-seared Hogfish with Lemon Parsley Sauce
Appetizer
Gazpacho
Salad
Crisp Romaine, Tomato, Roasted Corn with Citrus Vinaigrette
Main Course
Pan-seared Hogfish with Lemon Parsley Sauce with Capers
Jasmine Rice with Mango and Jalapeno
Glazed Carrots
Dessert
Key Lime Tart Brulee
Poached Florida Lobster
Appetizer
Yellow Tail Snapper Ceviche with Crackers and Hot Sauce
Salad
Mixed Greens, Hearts of Palm, Tomato with Red Pepper Vinaigrette
Main Course
Poached Florida Lobster with Swiss Chard, Mango and Chardonnay Butter
Jasmine Rice
Asparagus Sautee
Dessert
Crème Brulee