Kale Salad with Blueberries, Roasted Beets, Shaved Red Onion, Candied Pecans with Herbed Sherry Vinaigrette

Grilled Pork Chops over Charred Zephyr Squash and Zucchini and Roasted New Potatoes

Chocolate Tart with Fresh Whipped Cream

Romaine Heart Salad with Shaved Red Onion, Crispy Croutons, Heirloom Tomatoes and Basil Vinaigrette

Grilled Salmon over Vegetable Medley and Quinoa with Lemon Butter Sauce

Chocolate Chess Pie with Fresh Whipped Cream

Taco Salad with Fresh Guacamole and Pico de Gallo

Grilled Chicken Stuffed Empanadas with Chipotle Cilantro Crema

Tres Leches Cake

Chopped Salad with Bacon Bits, Artichoke Hearts, Red Onion, Romaine Hearts, Blue Cheese and Aged Balsamic Dressing topped with Chopped Toasted Pecans

Pan Seared Redfish Livingston with  Jumbo Lump Crab Butter Sauce withGarlic Mashed Potatoes/Green Beans

Cast Iron Skillet Peach Pie with Fresh Whipped Cream

Chapel- Cocktail   Cooking School- Braised Short rib over crispy polenta make topped with Pickeld Fennel Micro Green Salad County Seat- Seafood Duo - Shrimp Ceviche and Cream and Crab...

Field Green Salad with Manchego Cheese, Strawberries, Shaved Red Onion, Candied Nuts and Red Wine Vinaigrette

Pan Seared Red Snapper over Root Vegetable Hash and Topped with a Brussel Sprout Salad and drizzled with Lemon Butter Sauce

Panna Cotta with Fresh Fruit