LAST YEAR’S MENU

•  Cedar plank grilled, maple mustard glazed salmon with sweet potato puree, grilled asparagus, apple-radish and goat’s cheese micro salad st

• Seafood Boudin Sausage with Marinated Mussels and Celery Root

• Cream of cauliflower soup, herbed ice shrimp

• Panko Crushed Crab Cakes w/ fish sauce aioli and trendy garnish

• Basil pesto halibut with Provencal sauce

• Grilled Turbot with Carrot and Honey Puree

• Baked Cod in Tomato Fennel Broth

• Chocolate Bailey’s Irish Cream with espresso caviar