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 

Arugula and Apple Salad with Dried Stone Fruit, Shaved Red Onions, Blue Cheese Crumbles, Candied Nuts, Lemon Honey Vinaigrette 

Sesame Crusted Yellowfin Tuna Steaks served with Pepper Jack Grit Girl Grit Cake and topped with a Jalapeño/Pineapple Salsa 

Cinnamon White Chocolate Bread Pudding with a Vanilla Creme Anglaise 

Heart of Palm Salad with Cucumbers, Heart of Palm, Shaved Red Onions, Dried Cranberries with Lemon Honey Vinaigrette and Herb Butter Croutons 

Italian Sausage Stuffed Ravioli served with Roasted Tomato Cream Sauce and Cheese Bread 

Raspberry Almond Tart with Whipped Cream 

Wedge of Iceberg Salad served with Diced Red Onion, Diced Roma Tomatoes, Applewood Smoked Bacon, Blue Cheese Crumbles, and Herbed Buttermilk Dressing 

Grilled Atlantic Salmon served over Roasted Butternut Squash Cous Cous with Dried Cranberries and Sage drizzled with a Lemon Butter Sauce 

Apple Cobbler with Spiced Whipped Cream 

Greek Salad served with Kalamata Olives, Shaved Red Onions, Cucumbers, Cherry Tomatoes, Crispy Pita Bread and Feta Dressing 

Pan Roasted Diver Scallops served over Bacon/Roasted Corn Risotto served with a Grapefruit/Cucumber Salad and drizzled with a Crystal Hot Sauce Butter Sauce 

Vanilla Bean Panna Cotta served with a Blueberry Reduction 

Blue Crab Beignets with a Smoked Tomato Aioli and Pickled Red Onions 

Grilled Prime Ribeyes served over Loaded Yukon Gold Mashed Potatoes and Shallot Sautéed Broccolini drizzled with a Rich Red Wine Demi Glace and a Garlic Herb Compound Butter 

Granny Smith Apple Crisp served with Vanilla Ice Cream