Beefsteak tomato and fresh mozzarela salad, drizzeld with balsamic reduction and extra virgin olive oil
	Roasted corn lump crab cakes, served with avocado-poblano relish and topped with microgreens
	Seared ahi over herbed basmati-rice seasonal vegetables and tropical fruit
	Grilled 24oz porterhouse, twice baked potato, seasonal vegetables and finished with maitre'd butter