Appetizer – chef’s selects
Entrée – Combination plate with Steak au Poivre, Mini Crab Cakes, Tempura Shrimp and Tarragon Lobster Salad
Dessert – Panna Cotta with Blueberry Tart / Almond Cookie.
A complimentary glass of wine will be served with the luncheon.
© Skal International Tampa Bay