Friday, July 1st:  Shrimp Salad on a Croissant with a Cup of She Crab Soup Saturday, July 2nd:  Grilled Jamaican Jerk Seasoned Australian Barramundi topped with Pineapple-Kiwi Salsa and served with Wild Mushroom & Parmesan Risotto with Summer Vegetables Sunday, July 3rd:  Grilled Atlantic Salmon served over Mesclun Greens tossed in a Balsamic Vinaigrette with Craisins, Walnuts, Crumbled Goat Cheese, & Avocado. Served with a Sponge Cake with Whipped Cream & Fresh Strawberries