Course: Appetizer

Pan Seared Salmon with Lemon Dill Sauce – Amuse Bouche

Cranberry & Prosciutto Crostini

Robuchon Style Mashed Potatoes

Pan Seared Scallops with Brown Butter Lemon and Caper Sauce

Deviled Eggs

Saganaki (Fried Greek Cheese)

Drago’s Chargrilled Oysters

Tilapia Ceviche

Sous Vide Poached Egg

Sous Vide Pasteurized Eggs