Roasted tomatoes, crisp romaine hearts, baby heirloom tomatoes, and zesty tomato-garlic croutons

Lemon herb chicken breast with tri-colored roasted potatoes, honey-roasted carrots and chicken jus

Cinnamon graham cracker crust, key lime custard, Italian meringue, raspberry sauce

Sliced local and baby heirloom tomatoes with a drizzle of pesto vinaigrette

Fresh baby heirloom tomatoes, local carrots, cucumber, radish, and strawberries, all tossed in raspberry vinaigrette

Accompanied by spring vegetable rice, charred broccolini, and butternut squash puree, with a carrot-fennel slaw

Grilled petite filet paired with blackened Key West shrimp, served with Yukon gold and sweet potato gratin, carrots, asparagus, and a rich Merlot demi

Mixed berry shortcake with butter cake layered with lemon vanilla custard and topped with a mixed berry compote

Butter pecan cheesecake with brown butter caramel sauce and an almond brittle

Butter-poached Alaskan lobster tail on a bed of lemon-scented linguine with a lemon butter caper sauce

Petite lemon tart with lemon sorbet

Grilled center-cut NY strip with crispy potato confit, charred carrots, jumbo asparagus, and a cipollini onion demi

Chocolate panna cotta topped with raspberry gelée, chocolate pearls, and raspberry dust

Stone fruit salad paired with a forbidden rice cake, topped with sea salt-seared scallops and an apricot vinaigrette

Pistachio-crusted lamb chops with creamy black garlic polenta, sautéed spinach, and a port wine demi

Lychee sorbet

South African malva cake with apricot sponge cake, caramel pudding, and a brown sugar almond brittle

Pea and fava bean soup with parmesan foam, topped with parmesan crisps and fresh tarragon leaves

Cucumber gazpacho

Mediterranean seabass poached with lemons and Calabrian chilies, served with saffron-scented fregola, roasted baby heirloom tomatoes, charred broccolini, and crispy seabass skin

Citrus pavlova with lemon mascarpone cream, grilled pineapple, and a topping of raspberry dust