Summer Menu IdeasDinner Soup Red & yellow roasted pepper bisques with a spicy grilled shrimp relish Appetizer Shrimp and scallop strudel with champagne caper butter South Carolina grilled quail with sage cornbread and fig pistachio chutney Fried green tomato and fresh mozzarella with arugula and pine nut pesto Salad Spinach and strawberry salad with extra virgin olive oil and twenty year old Balsamic Selection of field greens with caramelized shallot and applewood smoked bacon vinaigrette Entree Macadamia nut crusted black grouper with roasted banana cous cous and margarita butter Potato wrapped pork tenderloin with pear compote and Coca Cola demi glace Sesame seared tuna with udon noodles, tempura vegetables and ponzu Chateaubriand with asparagus, turned potatoes and Bearnaise Dessert Cinnamon beignets with rum raisin ice cream and molasses Coconut baba with pineapple chutney and banana mascarpone ice cream Butterscotch creme brulee with brownie madeleine Selection of three sorbets or ice cream served in an almond sesame bowl
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