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510 Crab Cake
Sweet Mustard Aioli, a bed of Baby Arugula with Balsamic Shallots
Crispy Coconut Calamari Tower
Three Way Dipping: Asian Sweet Chili, Ginger Soy, and Tomato Fondue
Blackened Mahi-Mahi
Coconut-Rum infused Sweet Potato Mash and Pineapple Relish
Free Range Chicken Madison
Chard-Skin Chicken, Horseradish Mashed Potato, Artichoke Provencal Ragout
and Rosemary-Thyme Sauce
Roasted Pork Tenderloin
Roasted Baby Potatoes, Arugula Puree, Red Wine Reduction
510 Granola & Yogurt
Vanilla Bean-Green Tea Panna Cotta, Fresh Berry Water, Mint
and cheese cake.
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