Marinated Tomato Salad - Sliced Heirloom Tomatoes tossed with Basil/Lemon Zest Dressing, Shaved Red Onions, Cucumbers, Fresh Pulled Mozzarella and Ciabatta Croutons 

Pan Roasted Atlantic Salmon served over Russet/Corn/Bacon Hash and topped with Confit Tomatoes and Lemon Butter Sauce 

Raspberry Almond Tart with Fresh Whipped Cream 

Wedge of Iceberg Salad served with Crispy Applewood Smoked Bacon, Blue Cheese Crumbles, Diced Tomatoes, Diced Red Onions and a Tarragon Buttermilk Dressing 

Pan Roasted Scallops served over a Sweet Pea and Summer Corn Risotto and topped with a Grapefruit/Orange Segment Salad and drizzled with a Savory Lemon Butter Sauce 

Peach Skillet Pie served with Homemade Whipped Cream 

Kale and Blueberry Salad - Fresh Tuscan Kale served with Shaved Pecorino Romano Cheese, Local Blueberries, Shaved Red Onion, Crispy Croutons and a Lemon Honey Vinaigrette 

Grilled Prime Ribeyes served with Roasted Herb Fingerling Potatoes, Grilled Broccolini with Lemon Zest and Olive Oil and topped with a Rich Red Wine Demi Glace and then Topped with Gulf Lump Crab meat and Lemon Butter Sauce 

NY Cheesecake served with a Lemon Blueberry Sauce 

Kale Salad with Chopped Kale, Hot House Tomatoes, Cucumbers, Fresh Grated Parmesan Cheese, Cornbread Croutons, Lemon Honey Vinaigrette 

Maine Lobster Pasta served with a Basil Pesto Cream Sauce, Crispy Pancetta, Parmesan and Garlic Bread

Strawberry Pie served with Homemade Vanilla Whipped Cream  

Peach and Gorgonzola Salad served with Baby Arugula, Sliced Peaches, Candied Pecans, Shaved Red Onions and dressed with a Sweet Sherry Balsamic Vinaigrette

Grilled Gulf Grouper served on top of Pepper Jack Grit Girl Grits and topped with a Spicy Shrimp and Andouille Sausage Red Eye Gravy

Strawberry Lemon Tartlets with Fresh Whipped Cream

Late Summer Salad with vine Ripened Tomatoes, Shaved Cucumbers, Sliced Shallots and tossed with a Basil Lemon Vinaigrette and Ciabatta Croutons 

Grilled Filet Mignon served with Loaded Baked Potatoes, Parmesan Broiled Asparagus and topped with a Sautéed Wild Mushroom Demi Glace 

Local Blueberry Cobbler served with Homemade Vanilla Ice Cream