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 

Grilled Halloumi Cheese Salad with Shaved Red Onion, Kalamata Olives, Cucumbers, Cherry Tomatoes, Lemon Oregano Vinaigrette and Garlic Herb Croutons Smoked Airline Chicken Breast over BBQ Baked Beans, Brussel Sprout Cole Slaw and Watermelon and Feta Salad Oatmeal Raisin Cookie Sandwich with Rum Raisin Ice Cream 

Shrimp and Spinach Salad with Applewood Smoked Bacon, Avocado Slices, Hard Boiled Eggs, Sliced Red Onions tossed with a Creole Mustard Vinaigrette

Pompano Pontchartrain - Sautéed Skin On Gulf Pompano Filet with a Brown Butter Lump Crabmeat Sauce served over Brabant Potatoes and Creamed Kale

Flourless Chocolate Torte with Shaved Chocolate and Whipped Cream   

Shredded Chicken Empanadas with Cilantro Crema Handmade Flour Tortillas with Grilled Skirt Steak with Fresh Guacamole and Pico de Gallo Tres Leches Cake 

Candied Pecan Salad with Spinach, Crispy Applewood Smoked Bacon, Sliced Strawberries, Sliced Red Onion tossed with a Sweet Sherry Vinaigrette

Blue Crab Ravioli stuffed with Ricotta, Roasted Corn and Parsley tossed with a Confit Garlic Cream Sauce and served with Ciabatta Toast

Beignets with Bananas Foster Sauce and Whipped Cream