The guests enjoyed passed hors devours of Portobello Mushroom and Black Truffle Velouté, Spicy Ahi Tuna Tacos served in Rice Tacos, and Roasted Quail Legs Wrapped in Prosciutto. For the first course they had our highly in demand Tri Colored Beet Salad with Burrata. For the main course Chef Christophe created A Duck Trilogy which was consisted of Duck Confit Chiffonade, Smoked Duck Breast and Seared Duck Breast served with a Granny Smith Apple Puree and Green Bean Bundles. For dessert we featured 'Pearl of the Sea', which was A Delectable Palette of Chocolate, Caramel and Sea Salts.
The evening concluded with a gentle sea breeze and guests complimenting how wonderful the event was as a whole.