Fall Salad with Roasted Butternut Squash, Dried Cherries, Shaved Shallots, Candied Nuts and Cranberry Lemon Vinaigrette 

Pan Roasted Gulf Snapper served over Potato/Bacon/Onion Hash and Garlic Roasted Green Beans drizzled with a Lemon Butter Sauce 

Pecan Pie served with Cinnamon Whipped Cream