Fall Salad with Honey Roasted Cashews, Goat Cheese Crumbles, Sliced Pears, Red Onions and a Cranberry Lemon Vinaigrette 

Pan Roasted Gulf Snapper served over Parmesan Rice Grits and topped with a Cast Iron Skillet Okra and Basil Salad drizzled with a Charred Tomato Lemon Butter Sauce 

Apple Crumb Cake with Chantilly Cream