Fall Salad with Pickled Roasted Beets, Goat Cheese Crumbles, Candied Walnuts, Shaved Red Onions, Mixed Greens tossed with a Honey Balsamic Vinaigrette 

Pan Roasted Gulf Snapper served over a Roasted Butternut Squash and Parmesan Risotto, Shaved Brussel Sprout/Bacon Slaw and a Lemon Butter Sauce 

Cast Iron Skillet Apple Pie served with Cinnamon Whipped Cream