• Lump Crab and Avocado: Ripe Avocado
with Lump Crab tossed in Ravigot Sauce with Alfalfa Sprouts, Shaved
Red Onion and Roasted Sweet Peppers.
• Soft Shell Crab: Baby Soft Shell
Crabs, Apple Smoked Bacon, Roma Tomato, Baby Lettuces, Brioche Toast,
Fish Camp Tarter Sauce and Balsamic-Cane Molasses Drizzle.
• Tomatoes and Buffalo Mozzarella:
Creole Tomatoes with Buffalo Mozzarella, Hearts of Palm, Arugula and
Tarragon Vinaigrette.
• Lemon-Blueberry Crepes: French Crepes
with Lemon-Blueberry Filling; with Spicy Peach Drizzle and Chantilly
Cream.
Entrees
• Eggplant Parmesan: With a side salad
of baby greens, blue cheese, roasted beets, walnuts, figs and sour
cream- apple vinaigrette.
• Eggs Sardu: Two poached eggs served
on Artichoke Bottoms and Creamed Spinach with Hollandaise Sauce and
a Roasted Tomato Crown.
• Tuna Salad: Grilled Yellow Fin Tuna
on a Bed of Butter Lettuce with New Potato Wedges, Kalamata Olives,
Sliced Egg, French Green Beans, Roma Tomatoes, and Red Wine Vinaigrette.
• Crab Stuffed Portobello Muschroom:
With Sauteed Sweet Peppers and Onions, Poached Eggs, And Bearnaise
Sauce.
