Roasted Sweet Potato Salad, Shaved Red Onions, Blue Cheese Crumbles, Toasted Walnuts, Field Greens and a Lemon Thyme Vinaigrette 

Bacon/Mushroom/Onion Stuffed Pork Tenderloin served with Sautéed Spinach, Garlic Roasted Potato Hash drizzled with a Madeira Wine Demi Glace 

Cinnamon Spiced Pear Hand Pie with Fresh Whipped Cream 

Fried Oysters served over Garlic French Bread and Drizzled with a Creamy Lemon Hollandaise Sauce

Pan Roasted Gulf Red Snapper served over a New Potato/Crispy Bacon Hash and Herb Roasted Farm Vegetables drizzled with Charred Citrus Butter Sauce 

Bananas Foster Cheesecake with Rum Caramel Sauce 

Late Winter Salad with Shaved Pickled Red Onions, Roasted Winter Squash, Candied Nuts, Goat Cheese Spread and tossed with a Sweet Honey Balsamic Vinaigrette 

Grilled Filet Mignon and Seared Diver Scallops over White Truffle Mashed Potatoes, Prosciutto Wrapped Asparagus and Red Wine Demi Glace and Lemon Beurre Blanc

Chocolate Pecan Tart with Chantilly Cream 

Roasted Cauliflower and Russet Potato Soup with Parmesan Crisps and Chive Oil 

Grilled Pork Chops served with Savory Sweet Potato Puree, Garlic Roasted Green Beans and Cherry Port Wine Reduction Sauce 

Granny Smith Apple Pie with Drop Biscuits and Apple Butter 

Spinach and Goat Cheese Salad with Shaved Red Onion, Goat Cheese Crumbles, Candied Pecans, Shaved Strawberries with a Balsamic Vinaigrette 

Pan Roasted Golden Tilefish served over Wilted Kale/Sweet Potato/Bacon Risotto and Garlic Roasted Asparagus with a Lemon Butter Sauce 

Orange Ricotta Cheesecake with Caramel Sauce 

Warm Kale Salad, Pickled Red Beets, Shaved Red Onion, Bacon/Sherry Vinaigrette, Candied Pecans and Shaved Manchego Cheese 

Roasted Acorn Squash Stuffed Ravioli with a Sage and Thyme Parmesan Cream Sauce and Crispy Prosciutto and Parsley/Parmesan/Panko Crumble 

Cast Iron Skillet Milk Cake with Cinnamon Pecan Streusel Topping