Pear and Blue Cheese Salad served with Candied Pecans, Shaved Red Onions, Sliced Bartlett Pears, Blue Cheese Crumbles tossed with a Sherry Honey Vinaigrette 

Grilled Filet Mignon served with Russet Potato/Bacon/Onion Hash with Fresh Herbs and Garlic Roasted Asparagus and drizzled with a Red Wine Demi Glace 

Raspberry and Peach Handles served with Homemade Vanilla Ice Cream 

Crispy Prosciutto and Melon Salad with Shaved Pecorino Romano Cheese, Cucumbers, Red Onions, Ciabatta Croutons tossed with a Lemon Honey Vinaigrette

Pan Roasted Halibut over Root Vegetable Horseradish Mash and Garlic Sautéed Asparagus drizzled with a Lemon Butter Sauce

NY Cheesecake with Blueberry Sauce

Field Green Salad with Sungold Tomatoes, Ciabatta Croutons, Shaved Red Onion, Bacon Bits, Sherry Honey Vinaigrette

Crispy Prosciutto, Ricotta and Basil Stuffed Ravioli with Garlic Parmesan Cream Sauce

Simple Mint Chocolate Chip Ice Cream with Chocolate Crinkle Cookies

Vegetable and Shrimp Tempura with Sweet Soy Glaze

Pork Belly Ramen with Scallions, Crispy Pork Belly, Oven Roasted Tomatoes, Fresh Made Noodles and a 16 Hour Pork Tonkotsu Broth 

Toasted Coconut Ice Cream

In this months Guys Night Out we will be revisiting the Art of Sausage Making. With Deer Season right around the corner every hunter needs to know how to process their own sausage and how to properly cook it/store it. 

We will make a basic Venison Sausage with Spices and Herbs, We will make a Classic Jalapeño and Cheddar Venison Sausage and we will also make a Pork/Cranberry/Sage Sausage that is delicious for any Holiday Event. 

You will receive a pack of each sausage that we produce in the class. Beer and Wine are included in the ticketed price. 

Fresh Pulled Mozzarella Salad with Baby Arugula, Heirloom Cherry Tomatoes, Shaved Red Onion and Sweet Balsamic Dressing with Crispy Ciabatta Croutons

Blackened Gulf Redfish over Jalapeno Cheddar Cheese Grits and Garlic Sautéed Green Beans with a Crabmeat Lemon Butter Sauce

Tiramisu with Kahlua Espresso Cream 

Fall Salad with Pickled Baby Red Beets, Herbed Goat Cheese Spread, Shaved Shallots, Candied Walnuts and Sweet Maple Balsamic Vinaigrette 

Grilled NY Strip Steaks with Jumbo Shrimp Skewers served over Fall Root Vegetable Hash and Charred Broccolini served with a Rich Red Wine Demi Glace 

Apple Butter Pound Cake with Caramel Icing 

Traditional Caesar Salad with Garlic Butter Croutons and Homemade Caesar Dressing

Herb and Garlic Crusted Pork Tenderloin over Sweet Potato Puree and Crispy Brussel Sprouts with a Rich Madeira Wine Demi Glace

Baked Pear Tarts with Fresh Mint Whipped Cream