Passed Hors D’ Oeuvres
Prosciutto Wrapped Shrimp w/ Sweet Basil Pesto

Angel Wings w/ Thai Dipping Sauce

Montrachet Goat Cheese Wontons w/ Strawberry-Merlot Sauce

First Course
Blackened Yellow Tail w/ Sake-Soy Essence

Second Course
Apple-Butternut Squash Bisque w/ Crème Fraiche

Third Course
Heirloom Tomato Salad w/ Buffalo Mozzarella, Sweet Basil, Mosto Oil & Aged Balsamic

Fourth Course
Pan Seared Fresh Snapper w/ Jumbo Scallops topped w/ Foie Gras and Truffle Essence
(Served w/ Organic Carrots & Shitake Risotto)

Fifth Course
Caribbean Smoked Filet Mignon w/ White Chocolate Mole’
(Served w/ Brie Stuffed Organic Fingerling Potatoes & Braised Organic Spinach)

Sixth Course
Kona Coffee Tiramisu Martini

This is only one of the many menus Chef David can prepare for you. Please call Chef David to discuss your culinary dream.