Elegant 5 course plated dinner

bartlett pear rounds topped with sautéed pancetta, crumbled goat cheese with a drizzle of honey and fresh thyme

fresh sea scallops wrapped and hickory smoked bacon and broiled

texmex seasoned chicken in a sun dried tomato tortilla cup garnished with salsa, sour cream, and finely diced colored peppers

roasted yellow, green and red tomatoes, grilled Artichokes, calamata olives, fresh ciliengini mozzarella, and rolled genoa salami on a bed of crisp Romaine Lettuce sprinkled with  white balsamic  dressing

A trio of lemon, mango, and raspberry sorbets served in a handmade white chocolate bowl

petit filet mignon on a bed of caramelized Vidalia onions with a ribbon of cabernet demi glaze, broiled Chilean sea bass with a lemon butter herb sauce and vegetable stuffing, steamed pencil thin asparagus with a hint of garlic, roasted tri colored baby potatoes