Four mushroom caps stuffed with our super lump Crab Imperial

Filled with roasted peppers, spinach and feta cheese, kalamata olives

Baked oysters topped with bacon spinach and herb stuffing

6 cup | 9 bowl

Baked lobster, shrimp, scallops and jumbo lump crab meat in sun dried
tomato Boursin cream sauce, topped with provolone, served en casserole

Broiled French cut lamb chops over mint pesto, honey balsamic gastrique

Char Grilled 6 oz filet mignon in garlic parm cream sauce &
broiled 4 oz lobster tail with drawn butter

Chambord, Vodka, White Chocolate Liqueur and White Crème De Cacao
with cherry garnish in cocktail glass

Sparkling Brut, Chambord, fresh strawberry garnish in a champagne flute