Green Goddess Salad - Roasted Beets, Shaved Red Onions, Shaved Carrots, Field Greens, Whipped Goat Cheese Spread and Creamy Tarragon Dressing

Grilled Atlantic Salmon served over Wild Mushroom Parmesan Risotto topped with a Shaved Brussel Sprout Salad with Pickled Red Onions, Fine Chopped Bacon, Sherry Vinegar and Extra Virgin Olive Oil and a Charred Citrus Butter Sauce 

Vanilla Tart with Grapefruit Segments and Lemon Zested Whipped Cream 

Classic Caesar Salad served with Herbed Ciabatta Croutons and Caesar Dressing 

Cast Iron Seared Filet Mignon and Blackened Shrimp Skewers served with Truffle Mashed Potatoes and Parmesan Broiled Asparagus, Red Wine Demi Glace and Tabasco Lemon Butter Sauce 

Cinnamon Apple Galettes served with Maple Whipped Cream 

Italian Farm Salad with Shaved Red Onions, Heirloom Cherry Tomatoes, Sliced Cucumbers, Garlic Butter Ciabatta Croutons and Fresh Pulled Mozzarella 

Hand Rolled Fettuccine Noodles served with a Parmesan Cream Sauce, Garlic Bread, Maine Lobster Meat and Fresh Basil

MS Mud Pie with Chocolate Mousse and Whipped Cream

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