Menu
Passed Starters
Gulf Coast Shrimp Ceviche
Fresh Gulf shrimp, citrus, jalapeño, cucumber, cilantro.
Whipped Ricotta Crostini
House crostini with whipped ricotta, fig preserve, and toasted pine nuts.
Prosciutto & Melon
Thinly sliced prosciutto di Parma, honeydew, fresh mint.
First Course
Spring Pea & Asparagus Salad
Shaved asparagus, English peas, burrata, lemon vinaigrette, toasted almonds.
Classic Caesar
Crisp romaine, housemade dressing, Parmigiano-Reggiano, anchovy croutons.
Main Course
Pan-Seared Gulf Snapper
Crispy-skin snapper, lemon caper butter, roasted fingerling potatoes, broccolini.
Herb-Crusted Beef Tenderloin
Prime beef tenderloin, red wine reduction, truffle mashed potato, haricots verts.
Roasted Vegetable Wellington
Seasonal vegetables, lentil duxelles, puff pastry, herb jus. (Vegetarian)
Dessert
Wedding Cake
Classic white cake, vanilla bean buttercream, fresh seasonal flowers.
Seasonal Berry Tart
Crisp pâte sucrée, pastry cream, spring berries, mint.