Corn and Crawfish Bisque served with Old Bay Cheddar Biscuits and Chive Oil 

Grilled Gulf Grouper served over a Acorn Squash/Onion/Bacon Hash and Shallot Sautéed Green Beans drizzled with a Citrus Lemon Butter Sauce 

Chocolate Hazelnut Tart served with Orange Zested Chantilly Cream 

Late Winter Salad with Shaved Pickled Red Onions, Roasted Winter Squash, Candied Nuts, Goat Cheese Spread and tossed with a Sweet Honey Balsamic Vinaigrette

Grilled Filet Mignon and Seared Diver Scallops over White Truffle Mashed Potatoes, Prosciutto Wrapped Asparagus and Red Wine Demi Glace and Lemon Beurre Blanc

Chocolate Caramel Tart

Jicama Fries served with Salsa Roja and Salsa Verde and Crumbled Cojita Cheese

Sous Vide Flank Steak Tacos rubbed with Cumin/Chili Powder Rub, Homemade Tortillas, Fresh Guacamole and Salsa with Fried Tortilla Chips 

Tres Leches Cake 

Green Goddess Salad - Roasted Beets, Shaved Red Onions, Shaved Carrots, Field Greens, Whipped Goat Cheese Spread and Creamy Tarragon Dressing

Grilled Atlantic Salmon served over Wild Mushroom Parmesan Risotto topped with a Shaved Brussel Sprout Salad with Pickled Red Onions, Fine Chopped Bacon, Sherry Vinegar and Extra Virgin Olive Oil and a Charred Citrus Butter Sauce 

Vanilla Tart with Grapefruit Segments and Lemon Zested Whipped Cream 

Classic Caesar Salad served with Herbed Ciabatta Croutons and Caesar Dressing 

Cast Iron Seared Filet Mignon and Blackened Shrimp Skewers served with Truffle Mashed Potatoes and Parmesan Broiled Asparagus, Red Wine Demi Glace and Tabasco Lemon Butter Sauce 

Cinnamon Apple Galettes served with Maple Whipped Cream 

Italian Farm Salad with Shaved Red Onions, Heirloom Cherry Tomatoes, Sliced Cucumbers, Garlic Butter Ciabatta Croutons and Fresh Pulled Mozzarella 

Hand Rolled Fettuccine Noodles served with a Parmesan Cream Sauce, Garlic Bread, Maine Lobster Meat and Fresh Basil

MS Mud Pie with Chocolate Mousse and Whipped Cream

Fried Crawfish Tail Salad with Shaved Onion, Cherry Tomatoes, Fried LA Crawfish Tails, Olive Salad, Field Greens and a Smoked Onion Comeback Dressing

Grilled Ribeyes served over Cauliflower/Russet Potato Mash, Garlic Sautéed Broccoli Florets and Red Wine Demi Glace and Garlic Herbed Butter 

Chocolate Creme Brûlée with Fresh Blueberries

Blue Crab and Shrimp Potstickers served with Ponzu Dipping Sauce 

Pan Seared Sesame Crusted Sushi Grade Yellowfin Tuna Steaks served over Fried Pepper Jack Grit Cake, Shallot/Sesame Oil Sautéed Thin Beans with a Wasabi Soy Glaze 

Pear and Pecan Flip Cake with Fresh Whipped Cream