Slow Cooked Duck Confit and Wild Boar Sausage Baked in a Hearty Sauce of Stewed White Beans and Bacon. Served with au Gratin Potatoes.
2″ Thick Cut Dry Aged Bone In Ribeye Steak. Skillet Seared and Basted with Chipotle and Herb Butter. Served with Smoked Gouda au Gratin Potatoes.
Sage, Herbs, Root Vegetables, Sweet Peppers, and Forest Mushrooms in a Creamy Pumpkin Risotto with Cracked Black Pepper and Parmesan
Pan Seared Breast of Chicken with Shrimp, Crawfish Tails, and Alligator Sausage in a Cajun Lobster Cream Sauce. Served with Rice Pilaf.
Marinated and Skillet Seared Chunks of Beef Tenderloin and Caramelized Scallops Dressed with Chimichurri and Served over Rice Pilaf
Succulent and Juicy Herb Roasted Game Hen with Rice Pilaf and Pomegranate/Granny Smith Apple Chutney
Smoked Pheasant Sausage and Confit Duck Leg in a Port Wine and Pear Blanchette with Smoked Gouda au Gratin Potatoes
Skillet Seared Crabcake Paired with Grilled Half Links of Pheasant Sausage, Wild Boar, and Alligator Sausage drizzled with a Stone Ground Mustard maple Dressing. Served with Bourbon Mashed Sweet Potatoes.
Skillet Seared Chunks of Beef Tenderloin Braised in Burgundy Demi-Glace with Forest Mushrooms and Root Vegetables. Served with Roasted Garlic and Herb Whipped Potatoes.
Crisp Baby Iceberg with Roquefort Blue Cheese, Vinaigrette, Peppered Bacon & Walnuts, Sliced Boiled Egg, and Heirloom Tomatoes