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 

Crispy Capicola Salad with Arugula, Crispy Sweet Capicola, Shaved Red Onion, Honeydew Melon Slices, Shaved Manchego Cheese tossed with a Light Red Wine Vinaigrette 

Cream Butternut Squash Alfredo with Grilled Chicken Breasts - Fresh Rolled Pasta tossed with a Roasted and Pureed Butternut Squash Sauce and topped with Italian Marinated Grilled Chicken Breasts and Fresh Shaved Parmesan Cheese 

Hazelnut Sponge Cake with Ricotta and Pear Filling 

Fall Salad with Pickled Baby Red Beets, Herbed Goat Cheese Spread, Shaved Shallots, Candied Walnuts and Sweet Maple Balsamic Vinaigrette Grilled NY Strip Steaks with Jumbo Shrimp Skewers with Russet...

Bibb Lettuce Salad with Tomatoes, Cucumbers, Shaved Red Onions, Mozzarella and Balsamic Vinaigrette 

Pan Seared Gulf Redfish served over Creamy Yukon Gold Potatoes and Garlic Sautéed Green Beans topped with Jumbo Lump Crabmeat and drizzled with a Classic Beurre Blanc 

Bananas Foster served with Vanilla Ice Cream 

Coconut Crusted Shrimp Salad - Napa Cabbage Salad tossed in a Thai Ginger Dressing and topped with Golden Fried Coconut Shrimp Cast Iron Skillet Filet Mignon served over Fall Vegetable...

Coconut Crusted Shrimp Salad - Napa Cabbage Salad tossed in a Thai Ginger Dressing and topped with Golden Fried Coconut Shrimp 

Cast Iron Skillet Filet Mignon served over Fall Vegetable Medley and Black Truffle Mashed Potatoes drizzled with a Rich Red Wine Demi Glace 

White Chocolate Cheesecake served with a Raspberry Coulis 

Fried Eggplant and Fresh Pulled Mozzarella Tower with Baby Arugula and Aged Balsamic Drizzle 

Homemade Potato Gnocchi with Pancetta/Red Onion/Tomato Sauce and topped with Fresh Torn Basil and Grated Parmesan Cheese 

Homemade Cannolis with Ricotta and Pistachio Filling 

In this class you will learn how to make fresh Mozzarella Cheese from curds, Fry Eggplant, Form and Cook Fresh Potato Gnocchi, Create the Tomato Sauce and Make the Fresh Cannoli Shells and Stuffing. Various knife Skills will be taught and utilized as well.