Amuse Bouche:
Seared scallop with teriyaki sauce, minneola orange, chives
First Course:
Heirloom tomato salad, mozzarella, arugula, basil, balsamic reduction, extra virgin olive oil
Second Course:
Chicken roulade stuffed with prosciutto, provolone and basil leaves on a bed of sautéed spinach, roasted fingerling potatoes and topped with a wild mushroom sauce
Third Course:
White cake cupcake with chocolate buttercream frosting
