You guys! This job!

Here's the menu...and another two pages of wine and cocktails. Thoughts?

Appetizer
Choice of:
Lobster Risotto with Mushroom Butter Sauce
Shrimp Cocktail with local Tomato-Avocado and fresh Verde Sauce
Panko crusted Lump Crab Cake with Fennel Slaw and a Roasted Corn Remoulade
Assorted house-made Pates with Cumberland Sauce, marinated Berries, and English Stilton Cheese
Vegetarian Ravioli with Goat Cheese, Sundried Tomatoes, Kalamata Olives, and Tomato Essence
Spring Egg Rolls with Sweet Chili Sauce

Soup
Choice of:
French Onion Soup / Tomato Florentine Soup / Soup du Jour

Salad
Choice of:
Seasonal Salad or Caesar or
Citrus Scented Sushi Grade Tuna with Mango, Avocado, and Malanga Chips

Entree
Choice of:
Beef (choice of: Filet or New York Strip) with Seasonal Vegetables,
Truffle scented Mashed Potatoes, and a Red Wine Jus
Add: 8 oz Florida Warm Water Lobster Tail for $25
or
Grilled Pork Chop served with Bacon, Corn Popover,
Caramelized Onions, Wilted Arugula, and Balsamic Demi
or
Pan Roasted Chicken Breast with Fregola Sarda Pasta, Seasonal Vegetables, Sundried Tomatoes,
Pecorino Cheese, Tomato Essence and drizzle of Basil Oil
or
Fresh cooked Smoked Salmon with Roasted Fingerling Potatoes, Applewood Smoked Bacon,
Wilted Spinach, Caramelized Onions, and Poached Egg Vinaigrette

Dessert
choice of dessert:

Miniature Dessert Sampler for two: Fresh Fruit Tart, Boston Cream Cake, Key Lime Pie, and Lemon Cheesecake
or
>Baked Chocolate Mousse with Bourbon-Caramel Sauce and Vanilla Bean Whipped Cream
>Almond-crusted Cheesecake finished with Lambert Cherry Sauce
>Seasonal Creme Brulee with Mango and Assorted Berries
>Chocolate Fondue " Dark Chocolate Ganache with Fruit
>No Sugar added Berry Pyramid with Mango Sauce
>Swans filled with Dark Chocolate Mousse
>Seasonal Sorbet
>Tiramisu