Chopped Salad with Bacon Bits, Artichoke Hearts, Red Onion, Romaine Hearts, Blue Cheese and Aged Balsamic Dressing topped with Chopped Toasted Pecans

Pan Seared Redfish Livingston with  Jumbo Lump Crab Butter Sauce withGarlic Mashed Potatoes/Green Beans

Cast Iron Skillet Peach Pie with Fresh Whipped Cream

Chapel- Cocktail   Cooking School- Braised Short rib over crispy polenta make topped with Pickeld Fennel Micro Green Salad County Seat- Seafood Duo - Shrimp Ceviche and Cream and Crab...

Field Green Salad with Manchego Cheese, Strawberries, Shaved Red Onion, Candied Nuts and Red Wine Vinaigrette

Pan Seared Red Snapper over Root Vegetable Hash and Topped with a Brussel Sprout Salad and drizzled with Lemon Butter Sauce

Panna Cotta with Fresh Fruit 

Chopped Salad with Fresh Heirloom Tomatoes and Sherry Honey Vinaigrette

Bacon Wrapped Filet Mignon with Herb Roasted New Potatoes and Sautéed Zephyr Squash

Sweet Molasses Ice Cream over Beignets 

Spring Salad with Fresh Strawberries, Shaved Red Onion, Goat Cheese Spread, Crispy Peas and Balsamic Vinaigrette

Grilled Ribeye over Truffled Mashed Potatoes and Asparagus au Gratin with Red Wine Demi Sauce

Creme Brûlée with Fresh Berries