MENU FOR THE EVENING

SOUP

Fire Roasted Tomato Bisque w/ Basil Crème Fraiche & Croutons

SALAD

Roasted Beet & Goat Cheese Salad, Heirloom Tomatoes, Balsamic Vinaigrette & Arugula Greens

APPETIZERS

Panko Crusted Crab & Ahi Roll served w/ Soy Wasabi Butter Sauce

Goat Cheese Crostini topped w/ Toasted Marcona Almonds, Candied Bacon, Honey Drizzle & Papaya Chutney

DESSERT

Kona Coffee Creme Brulee