Livingston Redfish Class- Sold Out

Arugula & Fresh Peach Salad with Goat Cheese Peppery arugula paired with ripe, juicy peaches and creamy goat cheese, finished with a vibrant spicy peach vinaigrette that delivers a perfect balance of sweetness and gentle heat. Entrée Pan-Seared Redfish with Dill & Caper Cream Sauce Fresh redfish fillet pan-seared to a golden crust and topped with a silky dill and caper cream sauce, bringing together bright herbaceous notes and a delicate briny finish. Sides Herb-Roasted Red Potatoes with Truffle Oil Crispy roasted red potatoes tossed in fresh herbs and lightly finished with aromatic truffle oil for a rich, earthy depth. Parmesan-Roasted Broccoli Oven-roasted broccoli with golden, caramelized edges, finished with savory Parmesan for a simple yet elevated vegetable accompaniment. Dessert Warm Bread Pudding with Bourbon Sauce Classic Southern bread pudding baked until golden and custardy, served warm and finished with a rich, buttery bourbon sauce for a smooth, indulgent finish.