Fall Salad with Kale, Candied Pecans, Shaved Red Onions, Apples, Cranberry Lemon Vinaigrette and Shaved Pecorino Romano Cheese

Butternut Squash/Bacon stuffed Ravioli topped with Jumbo Lump Crabmeat with a Sage Parmesan Cream Sauce

Pumpkin Spiced Creme Brûlée

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

Late Summer Peach Salad with Blue Cheese Crumbles, Thinly Sliced Cucumbers, Shaved Red Onions, Candied Nuts dressed with Sweet Balsamic Vinaigrette

Pan Seared Gulf Grouper served with Sweet Pea/Bacon/Parmesan Risotto and Sautéed Garlic Haricot Vert drizzled with Basil Lemon Butter Sauce

Strawberry Pie served with Vanilla Ice Cream

Eggplant Caprese Salad with Roasted Eggplant, Fresh Mozzarella, Sliced Tomatoes, Ciabatta Croutons, Field Greens tossed with a Basil Vinaigrette

Pan Fried Chicken Parmesan with Fresh Roasted Tomato Sauce, Basil and Fresh Rolled Fettuccine Pasta

Chocolate Gelato with Almond Crumble

Fall Salad with Honey Roasted Cashews, Goat Cheese Crumbles, Sliced Pears, Red Onions and a Cranberry Lemon Vinaigrette 

Pan Roasted Gulf Snapper served over Parmesan Rice Grits and topped with a Cast Iron Skillet Okra and Basil Salad drizzled with a Charred Tomato Lemon Butter Sauce 

Apple Crumb Cake with Chantilly Cream 

Kale Salad with Marinated Shaved Fennel, Honey Crisp Apples, Gorgonzola Crumbles, Toasted Pepitas, Dried Cherries and tossed with an Orange Sherry Vinaigrette 

Grilled Ribeyes served over Black Truffle Mashed Potatoes and Garlic Sautéed Autumn Vegetables and served with a Rich Red Wine Demi Glace 

Upside Down Pear and Pecan Cake with Candied Pecans 

Classic Shrimp Bisque with Fresh Gulf Shrimp, Fresh Chives and Old Bay Cheddar Crisps 

Grilled Gulf Swordfish Steaks served over an Oyster Mushroom Wild Rice Pilaf, Sautted Asparagus and topped with a Parsley/Lemon Gremolata and drizzled with a Lemon Butter Sauce 

Chocolate Flourless Torte with a Raspberry Coulis 

Crispy Capicola Salad with Arugula, Crispy Sweet Capicola, Shaved Red Onion, Honeydew Melon Slices, Shaved Manchego Cheese tossed with a Light Red Wine Vinaigrette 

Cream Butternut Squash Alfredo with Grilled Chicken Breasts - Fresh Rolled Pasta tossed with a Roasted and Pureed Butternut Squash Sauce and topped with Italian Marinated Grilled Chicken Breasts and Fresh Shaved Parmesan Cheese 

Hazelnut Sponge Cake with Ricotta and Pear Filling 

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 with Russet...

Bibb Lettuce Salad with Tomatoes, Cucumbers, Shaved Red Onions, Mozzarella and Balsamic Vinaigrette 

Pan Seared Gulf Redfish served over Creamy Yukon Gold Potatoes and Garlic Sautéed Green Beans topped with Jumbo Lump Crabmeat and drizzled with a Classic Beurre Blanc 

Bananas Foster served with Vanilla Ice Cream