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Soup- Roasted Red Bell Pepper Puree, with Chicken Stock, Garnished with Apple

Entrees

Fried Coconut Shrimp Salad, Mesclun Mix, Jicama and Mandarin Oranges with a Citrus Vinaigrette

Pan Seared Red Fish with a Brown Butter Sauce, Sweet Potato and Yellow Squash Risotto and Pancetta Green Beans

Prosciutto and Tomato Panini, Salad of Mixed Baby Greens with a Classic Vinaigrette

Cane Glazed Smoked Duck Breast, Roasted Butternut Squash in Pecan Butter and Wilted Arugula with a Cane Vinaigrette.

Dessert- Coffee Mousse with Biscotti and a Citrus Sauce