Appetizer: Zucchini Onion & Potato Tart with Pancetta & Gruyere.
Soup: Grilled Corn Chowder with Avocado: Cup | Bowl
Entree: Seared Rockfish served over Curried Japanese Eggplant & topped with Chili Vinnie & Roasted Beet Relish.
Entree: Guava Jerked Rubbed Ribeye served with Cantaloupe Slaw & Caribbean Potato Salad.
Entree: VA Seafood Bake | Shrimp, Fish, Clams, Oysters & Mussels Steamed in a Crab Stock with Sausage, Potato, Onion & Corn.