Tampa Dinner Buffet

Fresh Strawberries, Clementine Oranges, Jicama, Cucumber, Red Onion, Grape Tomato and Feta Cheese over Romaine and Baby Lettuces with Balsamic Dressing

Vine Ripe Tomatoes, Red Onion, Cucumber, Apples, Candied Pecans, and Blue Cheese over Frisee, Arugula, and Spinach with Champagne Vinaigrette

Tropical Spcied Chilled Shrimp with Sweet and Spicy Dipping Sauce

Slow Braised Beef with a Medley of Wild Mushrooms in a Porcini Demi Glace paired with Polenta Fondue

Sauteed Chicken Breast in a Tarragon Cream Sauce with Artichoke Hearts, Bell Peppers, Olives, and Spinach

Baked Salmon with Roasted Yellow Pepper Coconut Curry Sauce

Fire Roasted Tomato Sauce with Roasted Peppers, Chilis, and Olives over Cavatappi Pasta topped with Cotija Cheese

Honey Roasted Potatoes with Bacon, Caramelized Onion, and Asiago Cheese