Grilled Shishito Peppers with Lemon Aioli and Coarse Sea SaltBaked and Grilled Half Chicken with Chili Rub and Basted with Honey Butter served with Cornbread and Pecan Candied Sweet Potatoes Blueberry Cheesecake with Oat Brown Sugar Crumble 

Belgian Endive Salad with Candied Walnuts, Shaved Red Onions, Blue Cheese, Cranberry Honey Vinaigrette Grilled Wahoo over Chorizo/Sweet Potato Risotto and Charred Sweet Pepper Relish Sweet Caramel Flan and Coconut Crumble 

Fried Louisiana Oysters with Creole Mustard Hollandaise on Soft Toasted Brioche Pan Seared Redfish Filets over Lyonnaise Potatoes and Cauliflower Au Gratin with a Tobasco Lemon Beurre BlancBread Pudding with Banana Sauce 

Blueberry and Blue Cheese Salad with Cucumbers, Red Onion, Field Greens, Ciabatta Croutons, and a Sweet Lemon Vinaigrette Grilled Ribeyes with a Garlic and Parsley Gremolata over Loaded Yukon Gold Mashed Potatoes and Herb Roasted Fall Vegetables Sweet Potato Pie with Toasted Marshmallows 

Fresh Mozzarella Salad with Heirloom Cherry Tomatoes, Parmesan Croutons, Shaved Red Onions tossed with a Basil Vinaigrette Chanterelle Pasta - Pan Roasted Local Chanterelle Mushrooms, Sweet Peas, Crispy Prosciutto tossed with a Rich Parmesan Cream SauceBlueberry Tarts with Fresh Whipped Cream

Watermelon and Feta Cheese Salad with Torn Mint, Sweet Red Wine Vinaigrette and Local Salad Greens Slow Smoked BBQ Pork Shoulder with Oven Baked Beans and Cole Slaw and Homemade BBQ SaucePeach Cobbler with Vanilla Ice Cream