Lunch

First Course
Jumbo lump crabmeat
with chilled avocado soup and prickly pear clouds

Second Course
Lavender Roasted Free Range Chicken Breast
with Creamy Polenta & Seasonal Organic Veggies

or

Herb and panko crusted fresh gulf grouper
with a roasted tomato and
basil risotto and beurre rouge

Dessert
Florida strawberries with vanilla shortcake
and crème de frais d’bois

or

Martinis of warm Georgia Peaches,
peach brandied ice cream and pecan biscuit