Shaved Winter Radish Salad with Grapefruit Segments, Pickled Red Beets, Shaved Red Onions, Toasted Pecans and a Honey Sherry Vinaigrette 

Pan Roasted Gulf Grouper served over a Parmesan Rice Grits, Bacon and Balsamic Brussels Sprouts and drizzled with a Charred Lemon Butter Sauce 

Chocolate Souffles served with Fresh Berries