McCoy’s Bar and Grill, Hyatt Regency Orlando International Airport
Executive Chef David Didzunas
Three-Course Prix Fixe Menu – $30 per person
dinner only

Starter:
Bacon and Egg
Palmetto Creek Farms Pork Belly and Poached Lake Meadow Naturals Egg
Local Greens, Citrus Vinaigrette
or
Cape Canaveral Royal Red Shrimp Cocktail, Tarragon-Citrus Aioli

Entrée:
Palmetto Creek Farms Center Cut Pork Chop with Orange-Honey Glaze
Local Seasonal Vegetables of The Day
or
St. Johns River Tilapia Stuffed with Florida Crab Meat, Fresh Tomato Ragout
Local Seasonal Vegetables of The Day

Finale:
Winter Park Sunshine Bleu Cheese with Winter Park Honey
Organic Chocolates