Heart of Palm Salad with Shaved Radish, Thin Red Onions, Citrus Segments, Cucumber Slices with Feta Cheese Crumbles tossed in a Red Wine Vinaigrette Grilled Gulf Redfish over Potato/Cauliflower Mash with Garlic Roasted Squash and Zucchini Medley drizzled with a White Wine Butter Sauce Raspberry Almond Tart with Sweet Whipped Cream 

Classic French Onion Soup with Hearty French Bread and Melted Gruyere CheeseDry Aged Beef Strip Loin over Turnip and Potato Hash and Garlic Roasted Asparagus with a Rich Red Wine Demi Glace Cherry Pie with Cinnamon Whipped Cream

In this class you will learn how to break down a small Gulf Snapper and how to properly prepare it. Fresh Mozzarella Salad with Crispy Prosciutto, Shaved Melon, Red Onions, Cucumber and Ciabatta Croutons tossed in a Red Wine Vinaigrette Pan Roasted Gulf Snapper over Pan Fried Jalapeno Cheddar Grit Cake with a Fresh Tomato and Cilantro Salsa and a Tobasco Lemon Butter Sauce Lemon Curd Pie with Citrus Whipped Cream 

Pear and Blue Cheese Salad with Shaved Red Onion, English Cucumbers, Candied Nuts and a Sherry Vinaigrette Sous Vide Filet Mignon with Sous Vide Carrot and Turnip Vichy and Yukon Gold Mashed Potatoes and a Red Wine Demi Glace Lemon Ricotta Cake with Cream Cheese Icing 

Shrimp and Crab Beignets with Roasted Corn and Smoked Onion Comeback 

Grilled Redfish Filets served over Stir Fried Vegetables and Potato Puree with Charred Lemon Butter Sauce 

Strawberry Cake with Sweet Vanilla Cream Cheese Icing 

Guys Night Out - Crawfish Boil - College Baseball 

We will have Fresh Boiled Crawfish with Corn, Potatoes, Sausage and Mushrooms 

Beer and Wine Included in the ticketed price 

Both Ole Miss and MS State Baseball Games will be aired

Winter Citrus Salad with Roasted Ruby Red Beets, Shaved Red Onion, Cucumbers, and Toasted Pistachios with a Cranberry Lemon Vinaigrette Grilled Bone In Duroc Pork Chops over Sweet Potato, Bacon, Onion Hash and Balsamic Roasted Brussels Sprouts Cinnamon Spiced Cheesecakes with Praline Pecans 

We will hold a two day Mini Camp for Spring Break for Kids that are ages 7-15 from 11-1pm each dayDay 1 Field Green Salad with Heirloom Cherry Tomatoes, Sliced Cucumbers, Shaved Red Onions, Parmesan Crisp tossed with a Homemade Herbed Ranch Dressing Homemade Pasta tossed in a Rich Tomato Basil Sauce with Garlic Bread Glazed Italian Ricotta Cookies with Vanilla Bean Ice Cream Day 2 Vegetable Empanadas with a Cilantro Sour Cream Dipping Sauce Lime and Cumin Grilled Chicken Quesadillas with Fresh Pico de Gallo, Guacamole, Rice and Black Beans Hand Rolled Churros with Cinnamon Sugar Dusting 

Ground Chicken Lettuce Wraps with Sweet Chili Dipping Sauce Gulf Shrimp Pad Thai with Rice Noodles, Fresh Cilantro and Crushed Peanuts Thai Doughnuts with Sweet Glaze