Meet in the Seagars entrance - lower lobby at 6:15 PM to check in and board the bus. Departure will be at 6:30 PM.

Menu:

Starters:

• Peach Burrata Caprese: Creamy burrata cheese served over garden arugula with sweet preserved peaches, basil, "30A" blood orange olive oil, and homemade crostini.
• Fried Calamari: served with pepperoncini, homemade marinara sauce, and lemon wedges
• Charcuterie Board

Main Course

• Grouper: Locally caught filet, grilled or blackened, paired with creamy saffron risotto, medley of carrots, and leek sauce. Garnished with crispy leek.
• Lobster Ravioli: served with vodka sauce, tangy cherry tomatoes, and topped with lobster meat.
• Prime Ribeye Steak: served with gorgonzola butter.
• Chicken Gnocchi: paired with blackened chicken, earthy mushrooms, spinach and cherry tomatoes. Draped in a creamy, sweet vermouth sauce.

Sides

• Carrots
• Asparagus
• Village Potatoes

Desserts:

• Sea Salt Caramel Cheesecake
• Tiramisu