1st course: Fresh fig salad, mixed greens, local goat cheese, florentine crumble, balsamic honey mustard
2nd course: Blackened Grouper, mixed vegetable cous cous, beurre rouge
~Cheese and fruit~
3rd course: Bone in pork chop, roasted brussel sprouts, herb polenta cake, wholegrain mustard and chippolini onion sauce
4th course: Chocolate Cherry Mousse Tart with bourbon creme' anglaise