Florida Lobster and Boniato Cobbler
with Champagne Beurre Blanc

Second Course

Tangerine Marinated Hearts of Palm with Julienned Rose Petals & Red Romaine

Passion Fruit Sorbet Intermezzo

Duet Entrée

Pink Swordfish Medallion with Sun Dried Tomato Chardonnay Reduction
&
Wood-Grilled Beef Tenderloin with Tamaraind Glaze
Mashed Plantains & Farm-fresh Haricot Vert Succotash

Dessert

Mango-Guava Cheesecake with White Chocolate Key Lime Sauce