Salad

• Heirloom Cherry Tomato, Mint, Persian Cucumber, and Baby Romaine Salad with Cumin Lime Vinaigrette

Vegetarian Entrée

• Eggplant “Steak” with Tri-Colored Quinoa, Sautéed Greens, Mushroom, and Balsamic Red Wine Sauce

Chicken Entrée

• Pan-Seared with Wild Mushroom and Tarragon Reduction Smashed Garlic Pee-Wee Potatoes  (or similar)

Fish Entrée

• White Sea Bass with Lemon-Thyme Crust and Dijon Mustard White Wine Sauce Israeli Couscous

Dessert

• Trio Plate with Truffle Chocolate Triangle, Mini Key Lime Cheesecake Triangle, and White Chocolate–Dipped Strawberry