Fried Crawfish Tail Salad with Shaved Onion, Cherry Tomatoes, Fried LA Crawfish Tails, Olive Salad, Field Greens and a Smoked Onion Comeback Dressing

Grilled Ribeyes served over Cauliflower/Russet Potato Mash, Garlic Sautéed Broccoli Florets and Red Wine Demi Glace and Garlic Herbed Butter 

Chocolate Creme Brûlée with Fresh Blueberries

Blue Crab and Shrimp Potstickers served with Ponzu Dipping Sauce 

Pan Seared Sesame Crusted Sushi Grade Yellowfin Tuna Steaks served over Fried Pepper Jack Grit Cake, Shallot/Sesame Oil Sautéed Thin Beans with a Wasabi Soy Glaze 

Pear and Pecan Flip Cake with Fresh Whipped Cream 

Muffaletta Salad with French Bread Croutons, Mortadella, Salami, Cappicola, Provolone Cheese and Olive Salad Vinaigrette 

Fried Oyster Poboy with Bibb Lettuce, Sliced Tomatoes, Pickles and Smoked Onion Comeback on Gambino Bread with Hand Cut French Fries 

Bananas Foster with Vanilla Ice Cream 

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