• Seafood Parfait - Cold Grilled Gulf Shrimp, Lump Crab meat, Micro Greens, Sliced Mango, Remoulade Sauce and a Scallion Straw served in a Parfait glass garnished with Crispy Oysters.
  
  

Cilantro-Lime marinated fresh Hearts of Palm served over Frisee with Grape tomatoes and Popcorn shoots, garnished with edible flowers.

• Macadamia-crusted Local Hog Snapper over Papaya Buerre Blanc served with smashed Organic Purple Potatoes and stir-fried Snow Pea Sprouts, Shitake Mushrooms, Haricot Verts and Japanese Eggplant with Thai red curry paste garnished with crispy Won-ton strips.
  
• Surf and Turf - Pan roasted rack of Colorado Lamb over caramelized Shallot-Port wine Demi Glaze, Mojo grilled Florida Lobster tail with sweet Red Pepper-Garlic Butter served with grilled vegetable Ratatouille and Spinach-Goat Cheese Risotto.
  

• White chocolate raspberry Crème Brulee
  
• Pineapple-Coconut Napoleons - Coconut Tulip cookies layered with Marscapone Cream, poached Golden Pineapple slices, Florida Strawberries and Jalapeno Pineapple syrup.