Roasted Winter Squash Salad with Pomegranate Seeds, Toasted Walnuts, Shaved Red Onions, Grated Pecorino Romano Cheese tossed with a Sherry Dijon Vinaigrette

Grilled New York Strip Steaks with Jumbo Lump Crabmeat over Parmesan Risotto and Garlic Sautéed Asparagus with a Red Wine Demi Glace

Cast Iron Skillet Apple Pie with Fresh Whipped Cream

Roasted Winter Squash Soup with Toasted Pepitas and Crispy Bacon Lardons

Pan Roasted Redfish Filets over a Roasted Corn Succotash and Pan Roasted Wild Mushroom Medley with a Citrus Lemon Butter Sauce

Chocolate Pot de Creme with Fresh Whipped Cream and Toasted Almonds

White Bean Soup with White Beans, Fresh Parsley, Roasted Garlic, Bacon Bits and Gruyere Croutons 

Jumbo Gulf Shrimp Scampi served over Fresh Rolled Pasta and Zesty Garlic Scampi Sauce 

MS Mud Pie - Chocolate Tart with Chocolate Mousse and Fresh Whipped Cream 

Gulf Crab/Ricotta/Cream Cheese Wontons with Hot and Sour Sauce 

Whole Roasted Asian Spiced Pork Belly served over Fresh Rolled Ramen Noodles in a Tonkotsu Pork Broth with Traditional Toppings 

Black Sesame Creme Brûlée 

Pear and Walnut Salad served over Mixed Greens, Sliced Bartlett Pears, Toasted Walnuts, Goat Cheese Crumbles, Honey Balsamic Vinaigrette 

Pan Roasted Duck Breast served over Potato Puree, Herb/Garlic Roasted Carrots topped with a Cherry Red Wine Reduction Sauce 

Chocolate Pot de Creme served with Whipped Cream and Toasted Almonds 

Roasted Beet Salad with Shaved Red Onions, Candied Nuts, Goat Cheese Crumbles, Cucumbers and a Honey Balsamic Vinaigrette 

Blue Cheese Crusted Filet Mignon served with Twice Baked Loaded Potatoes and Garlic Roasted Baby Broccoli drizzled with a Red Wine Demi Glace 

Orange Pound Cake with Grand Mariner Glaze