Traditional Caesar Salad with Garlic Butter Croutons and Homemade Caesar Dressing

Herb and Garlic Crusted Pork Tenderloin over Sweet Potato Puree and Crispy Brussel Sprouts with a Rich Madeira Wine Demi Glace

Baked Pear Tarts with Fresh Mint Whipped Cream

Late Summer Peach Salad with Blue Cheese Crumbles, Thinly Sliced Cucumbers, Shaved Red Onions, Candied Nuts dressed with Sweet Balsamic Vinaigrette

Pan Seared Gulf Grouper served with Sweet Pea/Bacon/Parmesan Risotto and Sautéed Garlic Haricot Vert drizzled with Basil Lemon Butter Sauce

Strawberry Pie served with Vanilla Ice Cream

Eggplant Caprese Salad with Roasted Eggplant, Fresh Mozzarella, Sliced Tomatoes, Ciabatta Croutons, Field Greens tossed with a Basil Vinaigrette

Pan Fried Chicken Parmesan with Fresh Roasted Tomato Sauce, Basil and Fresh Rolled Fettuccine Pasta

Chocolate Gelato with Almond Crumble

Fall Salad with Honey Roasted Cashews, Goat Cheese Crumbles, Sliced Pears, Red Onions and a Cranberry Lemon Vinaigrette 

Pan Roasted Gulf Snapper served over Parmesan Rice Grits and topped with a Cast Iron Skillet Okra and Basil Salad drizzled with a Charred Tomato Lemon Butter Sauce 

Apple Crumb Cake with Chantilly Cream 

Kale Salad with Marinated Shaved Fennel, Honey Crisp Apples, Gorgonzola Crumbles, Toasted Pepitas, Dried Cherries and tossed with an Orange Sherry Vinaigrette 

Grilled Ribeyes served over Black Truffle Mashed Potatoes and Garlic Sautéed Autumn Vegetables and served with a Rich Red Wine Demi Glace 

Upside Down Pear and Pecan Cake with Candied Pecans 

Classic Shrimp Bisque with Fresh Gulf Shrimp, Fresh Chives and Old Bay Cheddar Crisps 

Grilled Gulf Swordfish Steaks served over an Oyster Mushroom Wild Rice Pilaf, Sautted Asparagus and topped with a Parsley/Lemon Gremolata and drizzled with a Lemon Butter Sauce 

Chocolate Flourless Torte with a Raspberry Coulis