passed hors d'oeuvres

salmon tartare coronet with red chili crème fraîche, dill and capers

chicken thyme scented crepinette, whole grain mustard, lavosh crisp

porcini mushroom and caramelized shallots
wrapped in herb brioche and sprinkled with sea salt

marinated seared scallops on a wonton crisp
with japapeno and blood orange zest

buffet dinner

baby greens with grape tomatoes, cucumbers and roasted shallot vinaigrette

grilled asparagus dressed with lemon and chervil

sliced vine ripe tomatoes and fresh mozzarella with olive oil and basil

thyme roasted fingerling potatoes and roasted vidalia onions

summer vegetables with fresh herbs and grilled mushrooms

cornmeal encrusted grouper
with peaches, spring onions, lavender honey sauce

three-peppercorn crusted beef tenderloin with merlot demi sauce

lemon chicken cutlet with dill, capers and chardonnay sauce

chef attended dessert station

chocolate stuffed crepes with macerated berries and whipped cream