Roasted Butternut Squash Salad with Field Greens, Candied Nuts, Sliced Red Onion, Crumbled Goat Cheese tossed with a Cranberry Lemon Vinaigrette 

Pan Roasted Gulf Grouper over a Creamy Parmesan Risotto with Garlic Roasted Asparagus drizzled with a Charred Citrus Lemon Butter Sauce 

Creme Brûlée with Fresh Berries