– Honey Roasted Beet and Gem Salad –
with goat cheese, sweet pecans, micro greens and chives

– Wild Arugula and Corn Salad –
with fresh local white corn, sun gold tomatoes, pecorino and pistachio with fig champagne vinaigrette

– Heirloom Tomato and Fresh Buffalo Mozzarella Salad –
with basil leaves and aged balsamic vinaigrette

– Organic Spinach, Blood Orange and Goat Cheese –
with shaved onion and pistachio

– Avocado and Grapefruit Salad –
with Butter Lettuce and Prosciutto de Parma

– Heirloom Tomato Gazpacho –
with grilled prawn and creme fraiche

– Raw Avocado Soup –
with spicy chorizo, grilled sweet corn, queso fresco and chili oil

– Curried Pea Soup –
with caramelized Vidalia onions and mint oil

– Celery Root Soup –
with Granny Smith apples and chive oil

– Fresh Local Giant Lobsters –
grilled with herbed drawn butter and summer vegetables

– Thai Style Halibut –
with coconut curry broth and spring vegetables

– Lamb Shank Ragout –
with white polenta, roasted vegetables and fried parsley

– Aged Rib Eye Steaks –
with purple truffled heirloom potato smash and asparagus tips

– Crispy Skinned Salmon –
with cauliflower mashed potatoes and sautéed local spinach

– Local Sea Bass –
with watermelon heirloom tomato gazpacho

– Valrhona Pot de Creme –
with Bellweather creme de chantilly

– Local Cheese and Honey Tasting –

– Homemade Ice Cream Sandwich –
salted caramel gelato between double chocolate chip cookies served with chocolate-dipped potato chips

– Paul’s Backyard Peach Crisp –
with sweet pecan oatmeal crumble and organic strauss ice cream