Appetizer upon arrival at the platform:
Watermelon bowl with fresh cheese, toasted pistachios, balsamic vinaigrette with olive oil, pepper, and fresh mint.
Second course toast
Sourdough Caprese toast with tomato, sliced cheese, ham, and spinach pesto with basil and almonds.
Sourdough toast spread with beet hummus, roasted beets, sesame seeds, mustard honey dressing, and olive oil.
Dessert
Pineapple panna cotta with cream and pineapple syrup.