Mid-Summer Craft Dinner Menu
Appetizers served at Reception:
Mango Shrimp Ceviche
Fresh gulf coast shrimp sliced and cured with a mango habanero salsa. Served on mini tortillas.
Bang Bang Cauliflower
Crispy Fried Cauliflower, sweet and spicy Asian sauce, cashew cream sauce, scallion garnish. Served in a bamboo cone.
Good with spice - creamy and smooth
First Seated Course:
lobster corn dog
Coldwater, Maine lobster tail skewered, dipped in sweet corn batter, and fried to a golden brown. Drizzled with lemon aioli.
Second Seated Course:
6oz airline chicken breast traditional jerk marinade, served over a bed of flavorful dirty rice and topped with a refreshing drizzle of tangy lime crema.
Coffee Crusted Filet
Certified Angus Beef® Filet Mignon rubbed in an exotic blend of coffee and spices, served with an ancho-mushroom cream sauce. Accompanied by grilled broccolini
Beignets with Patisserie
House-made Beignets tossed in powdered sugar and filled with creamy patisserie cream.