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Curried Squash and Apple Bisque - Captain Richard Ford
Smoked Salmon Pastries with Chive butter sauce - Captain Peter Graham
Warm baby potato salad with roasted corn and pancetta in homemade herbed mayo Grilled spring vegetables...(white asparagus bundles tied in chive)
Pan seared beef tenderloin with wild mushroom ragu, topped with savory herb and cheese meringue. Demi glaze reduction - Captain Corey Ralph
Creme caramel with fresh berries marinated in Grand Marnier - Captains: Peter Daly, Scott Montgomery