Roasted Butternut Squash and Acorn Squash Soup served with Crispy Prosciutto, Pecorino Romano and Fresh Parsley 

Grilled Prime Ribeyes served with Skewered Jumbo Sea Scallops, Yukon Gold Mashed Potatoes with White Truffle Oil, Garlic Roasted Asparagus and a Red Wine Demi Glace and a Lemon Butter Sauce 

Sea Salt Caramel Flan - Traditional Flan served with a Sea Salt Caramel Sauce 

Homemade Caesar Salad - Authentic Caesar Salad Dressing, Crisp Cut Romaine Hearts, Ciabatta Croutons and Shaved Parmesan Cheese 

Pan Roasted Redfish served over Yukon Gold Mashed Potatoes and Shallot Sautéed Green Beans and drizzled with a Tabasco Lemon Butter Sauce 

Creme Brûlée with Fresh Berries 

Napa Cabbage Salad served with Shaved Carrots, Toasted Peanuts, Fresh Cilantro, Snow Peas and Dressed with a Thai Ginger Dressing 

Grilled Heritage Bred Bone In Pork Chops with a Sweet and Tangy Hoisin Glaze served over Cilantro Jasmine Rice and Charred Baby Bok Choy 

Toasted Coconut Ice Cream served with Sliced Mango and Toasted Coconut Flakes 

Lemon Kale Caesar Salad - Winter Kale served with a Lemon Vinaigrette with Ciabatta Croutons, Shaved Pecorino Romano Cheese 

Lobster Fettuccine Alfredo - Chunks of Sweet Maine Lobster Meat tossed with a Garlic Parmesan Cream Sauce served over Hand Rolled Fettuccine Pasta served with Herbed Garlic Bread 

Chocolate Chess Pie served with Candied Pecans and Fresh Whipped Cream 

Wedge Salad with Bacon and Homemade Bleu Cheese Dressing Pan Fried Chicken Picatta served over Fresh Rolled Pasta and a Lemon Caper Picatta Sauce and Garlic Bread Chocolate Pot De...

Chicken Lettuce Wraps with Shaved Carrot and Napa Cabbage Slaw and a Sweet Chili Sauce 

Gulf Yellowfin Tuna Rolls with Short Grain Sushi Rice, Nori, Spicy Mayo, Avocado and Tobikko Roe 

Green Tea Ice Cream with Sesame Seed Brittle 

Grilled Gulf Oysters with a Spicy Garlic Compound Butter

Classic Crawfish Étouffée - Rich Étouffée with Louisiana Crawfish Tails and Spices served over Fluffy White Rice and Toasted French Bread

Bananas Foster with Vanilla Ice Cream  

Spinach Salad with Sliced Strawberries, Crumbled Goat Cheese, Candied Nuts, Baby Spinach, Crispy Applewood Smoked Bacon Tossed with a Bacon Fat/Sherry Honey Vinaigrette 

Veal Picatta - Lightly Pan Fried Veal Scallopini served over Angel Hair Pasta and tossed with a Lemon Caper Butter Sauce served with Italian Bread 

Lemon Curd Pie with Toasted Meringue Topping