Chef JMF

Sautéed bell peppers and mushrooms tossed in fettuccine and creamy Cajun Alfredo topped with grilled blackened chicken and fresh Parmesan

Filet mignon white truffle au gratin potatoes with broccolini and a rosemary veal Demi glacé

Mahi-mahi on top of roasted sweet potatoes topped with a grilled pineapple chimichurri and buerre blanc sauce

Spiced shrimp skewers on jasmine rice with bell peppers and mushrooms in a buttery sweet chili sauce

Black tie chocolate mousse with fresh berries

Seared Chilean sea bass on a bed of creamy lemon risotto garnished with peas and pancetta with a beurre blanc sauce

Fried green tomato medley with a fire roasted red pepper purée

Cucumber salad with caviar and a fresh raspberry cream