Steak Diane Class- tickets available
2026-01-29 18:00 - 20:00 (America/Chicago)
First CourseSpring mix tossed in a balsamic vinaigrette, finished with cherry tomatoes, shaved red onion, and fresh mozzarella.
EntréeGrilled beef tenderloin crowned with a classic Diane sauce, served alongside garlic-roasted green beans and silky pomme purée.
DessertWarm bourbon bread pudding topped with candied pecans and drizzled with a sweet bourbon sauce.

Grilled Filet Class
2026-01-30 18:00 - 20:00
First CourseMixed greens tossed in a honey-balsamic vinaigrette, topped with toasted walnuts, crumbled feta, thinly sliced red onions, and dried cranberries.
EntréeGrilled Filet Mignon served with green beans almondine , truffle-infused mashed potatoes, and a red wine demi-glace. (Cast iron filets if weather is bad)
DessertChocolate Pot de Crème finished with fresh raspberries and a white chocolate drizzle.

Private Event
2026-01-31 17:30 - 19:30, 2026-02-07 17:30 - 19:30, 2026-03-05 18:00 - 20:00

Ann Smith
2026-02-04 10:30 - 12:30

Mardis Gras Night!
2026-02-05 18:00 - 20:00
Appetizer
Cajun Crab Cakes with Remoulade Sauce
Main Course
Shrimp and Grits
Creamy Stone-Ground Grit Girl Grits topped with Spicy Shrimp and a Tasso Cream Sauce.
Dessert
Bread Pudding with Whiskey Sauce

Steak Au Poivre Class- 1 ticket left
2026-02-06 18:00 - 20:00
SaladMixed greens tossed in a maple bourbon dressing, topped with red onions, candied pecans, dried cranberries, and crisp Granny Smith apples.
EntréeCast iron–seared beef tenderloin topped with au poivre sauce, served with truffle mashed potatoes and Parmesan-roasted broccoli.
DessertWarm chocolate lava cakes served with vanilla ice cream.

***
2026-02-10 08:00 - 17:00, 2026-02-11 08:00 - 17:00, 2026-03-07 08:00 - 2026-03-10 17:00

Valentine Night Out-Sold Out
2026-02-12 18:00 - 20:00
Starter
Caviar with Traditional Accompaniments
Served with an array of classic toppings to complement its delicate brine.
Salad
Strawberry Walnut Salad
Fresh strawberries and toasted walnuts tossed in a white wine vinaigrette, finished with creamy goat cheese.
Entrée
Grilled Filet & Butter-Poached Lobster Tail
Set over risotto al funghi, finished with a shallot beurre blanc.
Dessert
Bourbon Bread Pudding
Served warm with a rich white chocolate sauce.

Valentine Date Night
2026-02-13 18:00 - 20:00

Private Class
2026-02-14 18:00 - 20:00

French Quarter Feast- SOLD OUT
2026-02-19 18:00 - 20:00
French Quarter Feast: A Taste of New Orleans
Appetizer Course
Cajun Crab Cakes with Remoulade Sauce
Main Course
Shrimp and Grits
Creamy stone-ground grits topped with spicy shrimp and a tasso cream sauce.
Dessert
Bread Pudding with Whiskey Sauce

Chateaubriand Class
2026-02-20 18:00 - 20:00
SaladCaprese salad drizzled with a honey balsamic vinaigrette.
EntréeChateaubriand served with Parmesan risotto, a squash and zucchini medley, and finished with a red wine demi-glace.
DessertWarm chocolate lava cakes served with vanilla ice cream.

Cowboy Filet Class- Sold Out
2026-02-21 17:30 - 19:30
SaladArugula tossed in a balsamic vinaigrette, topped with sliced peaches, red onions, candied pecans, and Gorgonzola cheese.
EntréeBacon-wrapped filet topped with crispy fried onions and a red wine demi-glace, served with twice-baked potatoes and garlic Parmesan–roasted asparagus.
DessertWarm apple cobbler served with vanilla ice cream.

APAC
2026-02-24 18:00 - 20:00

Grilled Pork Chop Class
2026-02-26 18:00 - 20:00
Salad- Mixed greens tossed in maple black pepper dressing topped with blueberries, toasted slivered almonds and a herbed goat cheese ball
Entree- Bone-in pork chop (grilled medium) topped with an apricot glaze served with bacon cheddar mashed potatoes and a roasted Grape hash.
Dessert- Citrus olive oil cake served with lemon curd and whipped cream

Pan Seared Redfish Class
2026-02-27 18:00 - 20:00
Appetizer: Chefs choice! Wine, beer and homemade white sangria served!
Mixed GreensWhite wine vinaigrette · toasted walnuts · strawberries ·goat cheese · red onion · dried cranberries
Entrée
Pan Seared RedfishCrab butter · truffle pomme purée ·parmesan-roasted broccolini
Dessert
Warm Bread PuddingCandied pecan crumble · bourbon caramel

Grilled Ribeye Class- tickets available
2026-02-28 17:30 - 19:30
SaladFresh mixed greens tossed in an apple cider vinaigrette, topped with shaved carrots, cherry tomatoes, and red onions, feta cheese and pecans.
EntréeGrilled Ribeye served with Twice-Baked potatoes and Roasted heirloom carrots, finished with a Red Wine Demi-Glace.
DessertWarm Apple Cobbler served with Vanilla Ice Cream.

Welcome Neighbor
2026-03-03 11:30 - 13:00

Grilled Salmon Class- 6 tickets left
2026-03-04 18:00 - 20:00
First CourseMixed greens tossed in a poppyseed vinaigrette, topped with crisp Granny Smith apples, thinly sliced red onion, and goat cheese crumbles.
EntréeGrilled salmon filet served over fluffy jasmine rice, accompanied by sweet chili Brussels sprouts and finished with a creamy lemon dill sauce.
DessertSweet blueberry crumble served warm with refreshing lemon ice cream.

Rehearsal Dinner
2026-03-06 08:00 - 20:30

Shrimp And Grits Class- Tickets available
2026-03-12 18:00 - 20:00
Cajun Crab CakesGolden, pan-seared Cajun crab cakes served over fresh arugula, topped with a spicy remoulade and finished with sliced green onions.
Entrée
New Orleans BBQ ShrimpSucculent shrimp sautéed in classic New Orleans-style BBQ sauce, finished with a silky Tasso cream sauce. Served over creamy cheese grits with a side of warm garlic bread.
Dessert
Cinnamon Apple Bread PuddingWarm, spiced apple bread pudding drizzled with rich bourbon caramel sauce.

Bridal Shower
2026-03-13 11:30 - 13:00

Seared Crab Cake Class
2026-03-14 17:30 - 19:30
SaladMixed greens tossed in a house-made blueberry vinaigrette, finished with toasted pistachios, shaved red radish, crisp apple slices, and feta crumbles.
EntréeTwo pan-seared crab cakes served atop Cajun mashed potatoes, accompanied by parmesan-roasted asparagus and finished with a drizzle of spicy hollandaise.
DessertWarm sour cream crumble cake, generously topped with hot caramel crème sauce.
Wine, Beer and homemade sangria included!

Seafood Crepe Class
2026-03-18 18:00 - 20:00
Salad- Kale greens and shaved brussel sprouts tossed in an apple cider vinaigrette topped with sliced crisp apples, toasted pine nuts, shaved radish and smoked gouda cheese.
Entree- Seafood crepe (Crab and shrimp) topped with sautéed spinach, and a cajun butter sauce served with blue cheese stuffed mushrooms.
Dessert- Poached pear served with pistachio ice cream and wild flower honey.

Grilled Filet and Shrimp Skewers
2026-03-19 18:00 - 20:00
SaladMixed greens tossed in a maple bourbon dressing, topped with red onions, candied pecans, dried cranberries, and crisp Granny Smith apples.
EntréeGrilled Filets with a shrimp Skewer beef tenderloin with truffle mashed potatoes and Parmesan-roasted broccoli.
DessertWarm chocolate lava cakes served with vanilla ice cream.

Pan Seared Halibut Class-tickets available
2026-03-20 18:00 - 20:00
Caprese SaladVine-ripened tomatoes and fresh mozzarella pearls drizzled with honey balsamic dressing, finished with fragrant basil and cracked black pepper.
Entrée
Herb-Crusted Pan-Seared HalibutDelicate halibut with a crisp herb crust, served over vibrant vegetable succotash alongside silky sweet potato mashed potatoes. Finished with a bright citrus butter sauce.
Dessert
Citrus Olive Oil CakeMoist olive oil cake infused with citrus zest, served with orange whipped cream and a vibrant lemon curd.
