Fall Root Vegetable Soup served with Cornbread Croutons and Bacon Lardons 

Herbed Goat Cheese and Cranberry Stuffed Pork Tenderloin served over Honey/Thyme Sweet Potato Mash and Garlicky Green Beans and drizzled with a Madeira Demi Glace 

Pumpkin Spiced Creme Brûlée 

Chargrilled Gulf Oysters with Rockefeller Topping and French Bread 

Pan Roasted Alaskan Halibut served over a Crispy Butternut Squash Fritter, topped with Sautéed Celery Root and Fresh Herbs and drizzled with a Charred Citrus Butter Sauce 

Caramel Apple Pie served with a Cinnamon Whipped Cream 

Potato and Leek Soup with Crispy Bacon Bits and Cornbread Croutons Pan Roasted Gulf Redfish served over Buttermilk Yukon Truffle Mashed Potatoes, Roasted Brussels Sprouts with Lemon and Red Pepper,...

Arugula and Endive Salad with Dried Cherries, Shaved Red Onions, Candied Nuts tossed with a White Wine Vinaigrette 

Chicken Cacciatore - Braised Chicken Thighs in a Tomato/Herb/Wine Sauce served over Creamy Parmesan Polenta topped with Lemon Zest/Parsley/Panko Crunch 

Sticky Rum Cake with Pecan Rum Glaze