May 2013 Four Course Dinner

I. Thai Calamari and Shrimp
Fried Calamari and Shrimp tossed with Sweet and Spicy Chile Sauce. Served with Thai Coconut Jasmine Rice
Or
BHB Bruschetta
Wood Oven Baked Roma Tomato and Basil Flatbread with Sweet Bacon Jam, Goat Cheese And Spinach.

II. Mediterranean Salad
Mixed Greens topped with Feta Cheese, Red Grapes, Toasted Almonds, Boiled Egg Kalamata Tapanade and Mediterranean Dressing
Or
Fish Taco
Soft Shell Tortillas filled with Fried Hawaiian Butterfish, Sriracha Dressing, Southwestern Mustard Slaw, and Monterey Jack Cheese

III. Gaucho Steak
Coffee – Cocoa Crusted Beef Tenderloin Medallions with Chimichurri Sauce and Chipotle Roasted Potatoes
Or Sesame Tuna
Ahi Tuna Filet seared with a Sesame Seed Crust. Served with Fried Polenta, Garden Fresh Micro Greens and Lime – Ginger Aioli

IV. Belgian Waffle with Pecan Praline Ice Cream and Bananas Foster Sauce

Prime Ribeye Cap Steak and Jumbo Diver Scallops seared then steamed in a cast iron pot with Aromatic Alfalfa Hay. Presented tableside. Served with Potato – Horseradish Soufflé, Bacon wrapped Haricot Verts and Juniper – Cabernet Dipping Sauce.