Farm Salad with Shaved Red Onion, Local Cucumbers, Heirloom Cherry Tomatoes, Parmesan Crisps and tossed with a Lemon Honey Vinaigrette 

Pan Roasted Redfish served over Garlic Mashed Yukon Gold Potatoes, Green Beans Almandine and drizzled with a Lemon Butter Sauce 

Blueberry NY Cheesecake with Local Blueberry Reduction 

Grilled Romaine Shrimp Salad with a Savory Pesto Vinaigrette 

Blackened Mahi Mahi served over Lime Cilantro Jasmine Rice and topped with a Mango Avocado Salsa and Citrus Chile Butter Sauce 

Lemon Pound Cake served with Fresh Grilled Peaches, CrunchY Almond Granola and Greek Yogurt

Grilled Peach and Blue Cheese Salad with Candied Pecans, Shaved Red Onions, Grilled Yellow Peaches, Salad Greens and a Sweet Balsamic Vinaigrette 

Grilled Filet Mignon and Shrimp Skewers served with a Summer Vegetable Medley, Lyonnaise Potatoes and a Rich Red Wine Demi Glace 

Plum & Blueberry Pie with Vanilla Ice Cream 

Greek Salad with Sliced Kalamata Olives, Shaved Red Onions, Sliced Cucumbers, Tomatoes, Crispy Pita Bread and Oil/Vinegar Dressing

MS Delta Fried Catfish Filets served with Yellow Pickled Onion, Braised Collard Greens, Buttermilk Corn Bread and Homemade Tartar Sauce

Peach Skillet Pie served with Vanilla Ice Cream  

Baby Arugula and Sliced Apricot Salad served with Crispy Bacon, Sliced Cucumbers, Shaved Red Onion and Shaved Manchego Cheese 

Fresh Made Pasta stuffed with a Sweet Basil and Roasted Corn Ricotta Filling Served with a Parmesan Cream Sauce, Blistered Cherry Tomatoes, Crispy Prosciutto and Fresh Herbs 

Key Lime Pie served with Lime Zested Whipped Cream 

Strawberry and Spinach Salad served with Crispy Bacon, Goat Cheese Crumbles, Shaved Red Onion, Toasted Walnuts and a Sweet Balsamic Vinaigrette 

Grilled Filet Mignon topped with a Roasted Wild Mushroom Demi Glace, Twice Baked Potatoes and Garlic Roasted Asparagus 

Orange Zested Creme Brûlée served with Mixed Berries 

Late Summer Salad with vine Ripened Tomatoes, Shaved Red Onion, Fresh Mozzarella, Shaved Cucumbers, Ciabatta Croutons and a Lemon Basil Vinaigrette 

Pan Roasted Gulf Grouper served over Lemon/Green Pea/Prosciutto Risotto and topped with a Micro Green Salad and Lemon Butter Sauce 

Cast Iron Skillet Peach Pie served with Vanilla Ice Cream 

Strawberry Salad with Shaved Cucumbers, Shaved Strawberries, Crumbled Goat Cheese, Toasted Almonds and a Sweet Balsamic Vinaigrette

Maine Lobster Rolls with Toasted Brioche Rolls, Homemade Potato Chips, Grilled Corn on the Cob

Fresh Local Blueberry Tart with Lemon Ice Cream

Mixed Greens Salad with Orange Segments, Blueberries, Shaved Red Onion, Toasted Almonds, Sherry Honey Vinaigrette 

Stone Fired Pizzas - Homemade Pizza Dough with Oven Roasted Tomato Sauce, Various Vegetable Toppings (peppers, mushrooms, onions, olives, etc.) Various Meat Toppings (Pepperoni, Sausage, Bacon) Fresh Mozzarella and Parmesan Cheese (Personal Pizza)

Vanilla Bean Gelato served with an Almond Oat Crumble 

Flash Fried Calamari with a Spicy Marinara Dipping Sauce 

Blackened Chicken Fettuccine Alfredo with Fresh Rolled Pasta, Marinated Blackened Chicken Breasts, Parmesan Cream Sauce with Fresh Chopped Basil and Garlic Bread 

Blueberry Lemon Pound Cake with Fresh Whipped Cream and Lemon Glaze 

Marinated Tomato Salad - Sliced Heirloom Tomatoes tossed with Basil/Lemon Zest Dressing, Shaved Red Onions, Cucumbers, Fresh Pulled Mozzarella and Ciabatta Croutons 

Pan Roasted Atlantic Salmon served over Russet/Corn/Bacon Hash and topped with Confit Tomatoes and Lemon Butter Sauce 

Raspberry Almond Tart with Fresh Whipped Cream 

Wedge of Iceberg Salad served with Crispy Applewood Smoked Bacon, Blue Cheese Crumbles, Diced Tomatoes, Diced Red Onions and a Tarragon Buttermilk Dressing 

Pan Roasted Scallops served over a Sweet Pea and Summer Corn Risotto and topped with a Grapefruit/Orange Segment Salad and drizzled with a Savory Lemon Butter Sauce 

Peach Skillet Pie served with Homemade Whipped Cream 

Kale and Blueberry Salad - Fresh Tuscan Kale served with Shaved Pecorino Romano Cheese, Local Blueberries, Shaved Red Onion, Crispy Croutons and a Lemon Honey Vinaigrette 

Grilled Prime Ribeyes served with Roasted Herb Fingerling Potatoes, Grilled Broccolini with Lemon Zest and Olive Oil and topped with a Rich Red Wine Demi Glace and then Topped with Gulf Lump Crab meat and Lemon Butter Sauce 

NY Cheesecake served with a Lemon Blueberry Sauce