Welcome Neighbor
2026-03-03 11:30 - 13:00 (America/Chicago)

Grilled Salmon Class- 6 tickets left
2026-03-04 18:00 - 20:00
First CourseMixed greens tossed in a poppyseed vinaigrette, topped with crisp Granny Smith apples, thinly sliced red onion, and goat cheese crumbles.
EntréeGrilled salmon filet served over fluffy jasmine rice, accompanied by sweet chili Brussels sprouts and finished with a creamy lemon dill sauce.
DessertSweet blueberry crumble served warm with refreshing lemon ice cream.

Private Event
2026-03-05 18:00 - 20:00

Rehearsal Dinner
2026-03-06 08:00 - 20:30

***
2026-03-07 08:00 - 2026-03-10 17:00

Shrimp And Grits Class- Tickets available
2026-03-12 18:00 - 20:00
Cajun Crab CakesGolden, pan-seared Cajun crab cakes served over fresh arugula, topped with a spicy remoulade and finished with sliced green onions.
Entrée
New Orleans BBQ ShrimpSucculent shrimp sautéed in classic New Orleans-style BBQ sauce, finished with a silky Tasso cream sauce. Served over creamy cheese grits with a side of warm garlic bread.
Dessert
Cinnamon Apple Bread PuddingWarm, spiced apple bread pudding drizzled with rich bourbon caramel sauce.

Bridal Shower
2026-03-13 11:30 - 13:00

Seared Crab Cake Class
2026-03-14 17:30 - 19:30
SaladMixed greens tossed in a house-made blueberry vinaigrette, finished with toasted pistachios, shaved red radish, crisp apple slices, and feta crumbles.
EntréeTwo pan-seared crab cakes served atop Cajun mashed potatoes, accompanied by parmesan-roasted asparagus and finished with a drizzle of spicy hollandaise.
DessertWarm sour cream crumble cake, generously topped with hot caramel crème sauce.
Wine, Beer and homemade sangria included!

Seafood Crepe Class
2026-03-18 18:00 - 20:00
Salad- Kale greens and shaved brussel sprouts tossed in an apple cider vinaigrette topped with sliced crisp apples, toasted pine nuts, shaved radish and smoked gouda cheese.
Entree- Seafood crepe (Crab and shrimp) topped with sautéed spinach, and a cajun butter sauce served with blue cheese stuffed mushrooms.
Dessert- Poached pear served with pistachio ice cream and wild flower honey.

Grilled Filet and Shrimp Skewers
2026-03-19 18:00 - 20:00
SaladMixed greens tossed in a maple bourbon dressing, topped with red onions, candied pecans, dried cranberries, and crisp Granny Smith apples.
EntréeGrilled Filets with a shrimp Skewer beef tenderloin with truffle mashed potatoes and Parmesan-roasted broccoli.
DessertWarm chocolate lava cakes served with vanilla ice cream.

Wine, beer and homemade sangria included!

Pan Seared Halibut Class
2026-03-20 18:00 - 20:00
Caprese SaladVine-ripened tomatoes and fresh mozzarella pearls drizzled with honey balsamic dressing, finished with fragrant basil and cracked black pepper.
Entrée
Herb-Crusted Pan-Seared HalibutDelicate halibut with a crisp herb crust, served over vibrant vegetable succotash alongside silky sweet potato mashed potatoes. Finished with a bright citrus butter sauce.
Dessert
Citrus Olive Oil CakeMoist olive oil cake infused with citrus zest, served with orange whipped cream and a vibrant lemon curd.

Birthday Class 12th
2026-03-21 12:30 - 14:30

Catering
2026-03-21 15:00 - 16:00

MRA SR. Class
2026-03-26 18:00 - 20:00

Fish Friday! Gulf Redfish- tickets available
2026-03-27 18:00 - 20:00
Salad
Peppery arugula paired with roasted beets and tangy goat cheese, finished with a vibrant
mango-spiced vinaigrette.
Entrée
Pan-seared Gulf redfish topped with a luxurious lemon caper butter sauce and delicate lump
crab, highlighting classic coastal flavors.
Sides
Roasted red potatoes seasoned and caramelized in the oven for crisp edges and tender
Charred asparagus with garlic, lightly blistered to enhance its natural sweetness.
Dessert
Rich bread pudding with warm bourbon sauce, a comforting Southern classic.

Ribeye Steak Night- Sold Out
2026-03-28 17:30 - 19:30
Saturday — Steak Night
Salad
A modern twisted wedge salad featuring crisp lettuce, fresh toppings, and a creamy
house-made blue cheese dressing.
Entrée
Grilled ribeye steak, known for its rich marbling and flavor, finished with a savory shallot,
garlic, and herb compound butter.
Sides
Cheddar truffle Yukon Gold mashed potatoes, creamy potatoes elevated with sharp cheddar
and aromatic truffle.
Grilled broccolini, lightly charred for a smoky, tender bite.
Dessert
Chocolate Lava Cakes with ice cream

Hinds Community College Culinary
2026-04-01 12:00 - 14:00

Tuscan Chicken Class-
2026-04-02 18:00 - 20:00
Tuscan Chopped Salad-

A vibrant Tuscan-style chopped salad featuring thinly sliced salami, tender chickpeas, tangy pepperoncini and creamy provolone. Crisp romaine to form the base and thin red onion for brightness. A simple vinaigrette of extra-virgin olive oil, red wine vinegar, minced garlic, Dijon and oregano ties it together, coating the ingredients with savory, slightly spicy, and tangy notes. Finished with a sprinkle of Pecorino or grated Parmesan.

Tuscany Creamy Chicken-

A rich, comforting Tuscan-style creamy chicken with spinach: tender pan-seared chicken breasts simmered in a silky garlic- and shallot-scented cream sauce infused with white wine and chicken stock. Sun-dried tomatoes add sweet-tart depth while fresh baby spinach wilts into the sauce, brightening and balancing the richness. Finished with grated Parmesan and a touch of lemon zest for brightness, the dish is herb-forward (thyme or Italian seasoning, fresh basil or parsley) and served over mashed potatoes, or crusty bread to soak up the luscious sauce. Elegant, savory, and satisfyingly creamy.

Trufle Potatoes- Yukon Gold {potatoes riced with butter, cream and truffle oil to finish.
Grilled Asparagus- Parmesan grilled asparagus with parmesan and vinegarette
Olive Oil Citrus Cake with fresh Whipped Cream

Lobster Lasagna- tickets available
2026-04-03 18:00 - 20:00
Arugula Salad with Apples, Candied Pecans & Goat Cheese
Peppery arugula topped with crisp apples, sweet candied pecans, and creamy goat cheese for a
beautiful balance of sweet, savory, and tangy flavors.
Apple Cider Vinaigrette
A bright and lightly sweet vinaigrette made with apple cider vinegar, olive oil, and a touch of honey.
Lobster Lasagna with Parmesan Cream Sauce
Layers of delicate pasta sheets filled with tender lobster and creamy ricotta, baked and finished with a
rich Parmesan cream sauce for an indulgent coastal Italian classic.
Strawberries & Mascarpone Cream Cups
Fresh strawberries layered with lightly sweetened mascarpone cream for a simple and elegant finish.

Crusted Filet Mignon with Parmesan and Panko served with a Bechamel
2026-04-04 17:30 - 19:30
Spinach Salad with Strawberries, Craisins, Shaved Almonds & Gorgonzola
Fresh baby spinach topped with sweet berries, dried cranberries, toasted almonds, and creamy
Gorgonzola.
Lemon Honey Vinaigrette
Bright lemon balanced with local honey and extra virgin olive oil.
Panko & Parmesan Crusted Filet Mignon with BéchamelTender filet topped with a crisp Parmesan panko crust and finished with a luxurious béchamel sauce.
Roasted Red Potatoes
Oven-roasted with olive oil, garlic, and herbs.
Roasted Brussels Sprouts
Caramelized Brussels sprouts with a savory roasted finish.
Dessert
Affogato

Easter Sunday
2026-04-05 08:00 - 17:00

MCEDA
2026-04-08 11:00 - 13:30

Bridal Path Class
2026-04-08 18:00 - 20:00

MC Team Building Class
2026-04-09 18:00 - 20:00

Steakhouse Night
2026-04-11 17:30 - 19:30
Salad- A crisp, peppery arugula and pear salad with candied pecans and goat cheese is a balanced mix of textures and flavors: bright, slightly bitter arugula leaves form a fresh green base; thinly sliced ripe pear adds juicy sweetness and a delicate floral aroma; crunchy candied pecans contribute buttery, caramelized sweetness and a satisfying snap; creamy, tangy goat cheese provides rich, mellow contrast that ties savory and sweet together.
Entree- Filet mignon with Gorgonzola compound butter is an elegant, tender steak dish where the buttery richness of beef meets the sharp, tangy creaminess of blue cheese.
Loaded Mashed Potatoes – Mashed Yukon potatoes with roasted garlic and butter
Char Grilled Corn on the Cobb– Sweet corn grilled for a smokey finish.
Dessert-
Classic Lemon Icebox Pie with Whipped Cream- A refreshing citrus pie with a buttery crust and fresh whipped cream
Homemade Sangria, beer and wine included!

Artisan Pizza Night!
2026-04-15 18:00 - 20:00
La Scala Chopped Salad
A vibrant Italian chopped salad featuring crisp lettuce, salami, chickpeas, and shaved Parmesan.
Red Wine & Romano Vinaigrette
A bold, savory vinaigrette with red wine vinegar, olive oil, and sharp Romano cheese.
Build-Your-Own Artisan Pizza
Students craft their own pizzas using house-made dough and San Marzano tomato sauce.
Dessert
Raspberry Bars
Buttery shortbread layered with vibrant raspberry filling and finished with a delicate crumble topping

Chicken Parmesan Class- 5 tickets available
2026-04-16 18:00 - 20:00
Salad
Classic Caprese Salad
Vine-ripened tomatoes layered with fresh mozzarella and fragrant basil, finished with extra virgin olive
oil and a bright balsamic vinaigrette.
Dressing
Traditional Balsamic Vinaigrette
A balanced blend of aged balsamic vinegar, olive oil, and subtle seasoning.
Entrée
Chicken Parmesan over Fettuccine Alfredo
Crispy golden chicken cutlets topped with house marinara and melted mozzarella, served over silky
fettuccine tossed in a rich Parmesan Alfredo sauce.
Dessert
Classic Tiramisu
Layers of espresso-soaked ladyfingers, mascarpone cream, and cocoa for the iconic Italian finish.

Filet Night
2026-04-17 18:00 - 20:00
Spinach & Strawberry Salad
Fresh baby spinach layered with ripe, juicy strawberries, house-made candied pecans, and creamy
goat cheese. Finished with a vibrant vinaigrette that delivers the perfect balance of
sweetness and tang.
Filet Mignon with Gorgonzola Compound Butter
Perfectly seared filet mignon, cooked to your preferred temperature and topped with a rich,
house-made Gorgonzola compound butter that melts over the steak, creating a bold, savory finish.
Served with:
Grilled Corn on the Cob – Sweet corn fire-grilled to achieve a light char, enhancing its natural
sweetness and depth of flavor.
Truffle & Herb Roasted Red Potatoes – Crispy roasted red potatoes tossed with fresh herbs and
finished with a subtle touch of truffle for an elevated, earthy richness.
Classic Crème Brûlée
A silky vanilla custard topped with a perfectly caramelized sugar crust, offering that signature crack
with every spoonful and a smooth, creamy finish.

Bridal Brunch
2026-04-18 13:00 - 15:00

Livingston Red Fish Class- Tickets available
2026-04-18 17:30 - 19:30
Baby Greens with Satsuma & Grapefruit
A fresh blend of tender baby greens topped with bright satsuma segments and ruby red grapefruit
slices, finished with house-made candied pecans for a touch of sweetness and crunch. Dressed in
a smooth honey Dijon vinaigrette that balances citrus and Southern honey beautifully.
Pan-Seared Redfish with Blackened Shrimp
Perfectly seared redfish with a crisp, golden finish, paired with bold, blackened Gulf shrimp for a
rich and flavorful contrast.
Served over:
Herb Rice Pilaf – Light and fluffy rice pilaf infused with aromatic herbs and subtle seasoning.
Roasted Brussels Sprouts – Oven-roasted until caramelized and tender, bringing a slightly crisp
exterior and deep, savory flavor.
Classic Bread Pudding with Bourbon Sauce
Warm, custard-soaked bread pudding baked until golden and tender, finished with a rich, buttery
bourbon sauce that adds a smooth Southern finish with just the right touch of sweetness.
