• Pan-seared sofshell crab with a grapefruit dill and pecan butter
• Potato gnocchi with seared shiitakes and caramelized onions
• Chicken satay over a sweet basmati rice
• Grilled vegetable platter
• Grilled mahi mahi with a seasonal fruit salsa
• Herb-crusted chicken tenderloin with a smoked parmesan cream sauce
• Corn bread and sage stuffed pork loin
• New Zealand mussels marinated in a citrus marsala spice served in the half shell
• Pan-seared filet tips in a wild mushroom borolo bordelaise
• Stuffed pork tenderloin with a pineapple compote
• Herb-crusted crouper served with a clementine and horseradish mustard
• Marinated flank steak stuffed with a bleu cheese and plum reduction
• Pork tenderloin skewers with an apple and mango chutney
• Mini beef wellington with bleu cheese stuffing, port wine reduction and grilled chive oil

Stations

• Shrimp and grits station
• Carving station
• Fresh-made pasta station