Chef Jaymes Cannady

Arcadian salad(mixed greens with apple slices, dried cranberries, candied pecans and citrus vinaigrette)

Caprese salad(mozzarella and tomato basil leaves layered with balsamic reduction)

Mango relish Crab Cakes

Eggplant pocket(eggplant rolled and stuffed with feta, peppers and zucchini topped with sweet carrots and a red pepper coolis sauce

Burre blanc Sockeye salmon over herb oil mashed potatoes and lemon garlic asparagus

Surf and turf -Pork tenderloin and shrimp with caramelized pears, brussel sprouts and red cabbage with a pear-brandy cream sauce

Banana pudding cheesecake with butter rum sauce

Peach Melba(pound cake topped with peach slices and vanilla bean ice cream with a raspberry coolis)

Sunburst salad with strawberry vinaigrette

Grilled asparagus tossed with rosemary herb red potatoes

Whipped and stuffed garlic butter potatoes

Pan seared salmon with lemon dill cream sauce

Habanero-Pineapple Steak

White chocolate strawberry parfait

Blueberry creme cake with roasted coconut and lemon zest

Korokee(potato croquet)

Sesame spinach

Soy sauce eggs

Chicken Yakitori with rice

Teriyaki Salmon with asparagus

Milk Pudding

Strawberry Chocolate mousse Parfait