Platters

Baked Brie with Apricot Jam

Grilled Baby Artichokes with Herb Aioli

Zucchini Fritters with Dill Crème Fraiche Dip

Farmers Market Crudite with Edamame Hummus and Lemon Aioli

Chile, Lime and Tequila Shrimp

Bite Sized Lobster Rolls

Chicken Caeser Salad in Parmesan Cup

Lemongrass Ginger Steak Skewers with Scallion Dip

Starters

Salad of Red Gem, Mache and Arugula with Rhubarb Vinaigrette

Young Lettuces with Herbs and Avocado

Fennel, Spinach, Grapefruit and Blood Orange Salad

Sugar Snap and Fava Salad with Buffalo Mozzarella

Panzanella of Asparagus, Brussels, Olives, Scallions and Dill

Spring Minestrone Soup with Pistachio Pesto

Chilled Corn Soup with Lobster Salad

Yellowfin Tuna Sashimi with Sesame, Olive Oil and Chive

Ceviche of Local Fluke, Mango, Lime and Chili

Shrimp Louie with Soft Boiled Egg, Avocado, Radish and Greens

Grilled Peaches, Burrata, Charred Corn and Pickled Shallot

Hanger Steak Salad with Cucumber and Ponzu Mustard Vinaigrette

Mains

Gnocchi with Tomato Confit and Burrata

Torn Pasta with Lobster, Favas and Tomatoes

Local Bass in Papillote with Castelvetrano Olives and Lemon

Seared Halibut with Carrots, Ginger and Herb Salad

Seared Salmon with Peas, Chanterelles and Dill

Eduardo’s Famous Roasted Chicken

Buttermilk Fried Chicken with Napa Cabbage Slaw and Spiced Watermelon

Sweet and Salty Pork Shoulder with Citrus and Herbs

Herb Crusted Rack of Lamb with Pistachio Gremolata

Charred Rib Eye with Grilled Vidalia Onion Rings

Sides

Fried Baby Artichokes with Parmesan, Sherry Vinegar and Lemon

Charred and Raw Corn with Tomato Relish

Greek Style Baked Gigante Beans with Tomatoes

Confit Leeks with Lentils and Lemon

Rainbow Tomatoes with Toasted Fennel Seeds

Roasted Local Asparagus with Smokey Sea Salt

Cucumber with Dill, Red Onion and Sesame

Braised Peas with Onions and Sage

Haloumi Tray Bake with Spring Vegetables

Spring Risotto of Asparagus, Parmesan and Chives

Barley with Roasted Carrots and Crispy Chickpeas

Broccolini with Ginger, Garlic and Tamari

Haricot Verts with Tarragon, Toasted Almond and Pernod

Rainbow Beet Terrine with Chevre and Thyme

Brown Butter Squash with Dates and Walnuts

Spiced Sweet Potato Fries with Lime and Basil

Smashed Crispy Potatoes