Fried Louisiana Oysters with Creole Mustard Hollandaise on Soft Toasted Brioche Pan Seared Redfish Filets over Lyonnaise Potatoes and Cauliflower Au Gratin with a Tobasco Lemon Beurre BlancBread Pudding with Banana Sauce 

Blueberry and Blue Cheese Salad with Cucumbers, Red Onion, Field Greens, Ciabatta Croutons, and a Sweet Lemon Vinaigrette Grilled Ribeyes with a Garlic and Parsley Gremolata over Loaded Yukon Gold Mashed Potatoes and Herb Roasted Fall Vegetables Sweet Potato Pie with Toasted Marshmallows 

Fresh Mozzarella Salad with Heirloom Cherry Tomatoes, Parmesan Croutons, Shaved Red Onions tossed with a Basil Vinaigrette Chanterelle Pasta - Pan Roasted Local Chanterelle Mushrooms, Sweet Peas, Crispy Prosciutto tossed with a Rich Parmesan Cream SauceBlueberry Tarts with Fresh Whipped Cream

Watermelon and Feta Cheese Salad with Torn Mint, Sweet Red Wine Vinaigrette and Local Salad Greens Slow Smoked BBQ Pork Shoulder with Oven Baked Beans and Cole Slaw and Homemade BBQ SaucePeach Cobbler with Vanilla Ice Cream 

Classic Iceberg Wedge Salad with Bacon Lardons, Local Heirloom Cherry Tomatoes, Cracked Black Pepper, Blue Cheese and Homemade Ranch Dressing Cornmeal Crusted Flounder over Two Brooks Farm Rice Grits, Lady Pea Salad with Charred Citrus Butter Sauce Mini White Chocolate Bread Puddings with Creme Anglaise 

Classic Wedge Salad with Heirloom Cherry Tomatoes, Bacon Lardons, Red Onions, Blue Cheese Crumbles and Peppercorn Ranch Dressing NY Strip Steaks with Jumbo Sea Scallops over Truffled Mashed Potatoes, Thyme Roasted Carrots with Lemon Butter Sauce Pumpkin Creme Brûlée with Candied Pecans