Passed Hors D’Oeuvres

Tarragon Crab Salad in Sesame Cone
Charred Shishitos Stuffed with Herbed Cheese And Roasted Corn
Jumbo Shrimp Skewer with Peach Whiskey Glaze
Traditional Scallop and Fluke Ceviche
Sungold Tomato Arancini with Basil Pesto

Raw Bar Experience

Selection of East and West Coast Oysters on Half Shell
Old Bay Poached Jumbo Shrimp
Mini Brioche Lobster Rolls – lovage caper slaw
Grilled Spicy Shrimp on Sugarcane Skewers

First Course

Heirloom Tomato & Peach Burrata Caprese
_{fresh burrata, roasted sweet corn, torn basils, balsamic reduction}

Entree Selection

Charred Beef Tenderloin with Summer Herb Salsa Verde
or
Horseradish Panko-Crusted Tilefish with Lemon Sauce
_{served with fresh corn polenta and sautéed summer squashes}

Sweet Endings

Raspberry Almond Cutting Cake with Vanilla Buttercream
~
Mini Pastry Table with cannolis, chocolate blueberry budino, and
sweet corn panna cotta