Fall Salad with Roasted Butternut Squash, Dried Cherries, Shaved Shallots, Candied Nuts and Cranberry Lemon Vinaigrette

Pan Roasted Gulf Snapper served over Potato/Bacon/Onion Hash and Garlic Roasted Green Beans drizzled with a Lemon Butter Sauce

Pecan Pie served with Cinnamon Whipped Cream

Summer Salad with Diced Sugar Baby Watermelon, Goat Cheese Crumbles, Shaved Red Onions, Candied Walnuts, Field Greens and a Green Goddess Dressing 

Grilled Bacon Wrapped Pork Tenderloin served with Charred Broccolini tossed in Olive Oil, Lemon Zest and Sea Salt, Fluffy Buttermilk Mashed Potatoes and a Port Wine Reduction Sauce 

Blueberry Sorbet served with Candied Almond Crumble 

Winter Squash Soup - Roasted Winter Squash Soup with Toasted Pepitas, Crispy Sage, Bacon Bits 

Surf and Turf - Grilled Filet Mignon with Jumbo Lump Crabmeat served over Loaded Yukon Gold Mashed Potatoes, Garlic and Parmesan Roasted Asparagus and drizzled with a Rich Red Wine Demi Glace and a Lemon Butter Sauce 

Cast Iron Skillet Apple Pie with Cinnamon Whipped Cream 

Apple Wedge Salad - Romaine Heart, Apple Slices, Gorgonzola Cheese, Toasted Almonds, Shaved Red Onions, Crispy Bacon Lardons and a Creamy Golden Balsamic Vinaigrette 

Walnut Dijon Crusted Atlantic Salmon served over Root Vegetable Hash and topped with a Sautéed Shaved Brussels Sprouts with Sherry Vinegar and drizzled with a Cranberry Lemon Butter Sauce 

White Chocolate Bread Pudding with Bourbon Creme Anglaise