Bronzed Breast of Chicken with Shrimp, Alligator Sausage, and Crawfish Tails in a Cajun Lobster Cream Sauce with Sweet Peppers over Toasted Sesame Pilaf
Sauteed Breast of Chicken with Jumbo Lump and Claw Crab Meats and Spicy Capicola Ham tossed with Cavatappi Spiral Pasta in a Light Pesto Parmesan Cream
Seared Chunks of Beef Tenderloin with Forest Mushrooms and Sun-Dried Tomatoes Served with a Zesty Lemon and Basil Risotto and Sprinkle of Shaved Parmesan
Pan Seared Duck Breast and Pheasant Sausage in a Creamy Port Wine Blanchette Sauce with Vidalia Rice Pilaf
Seared Breast of Chicken with a Drizzle of Citrusy Guajillo Chili Sauce. Served with Four Cheese Tortellini in a Smoky Roasted Corn/Sundried Tomato Queso Sauce
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.
Skillet Seared Ribeye (24 oz. Cowboy Cut) Basted with a Smoky Chipotle Compound Butter. Served with Whipped Potatoes
Sauteed Breast of Chicken with Wild Mushrooms, Sweet Peppers, Toasted Macadamias and Pineapple in a Savory Kahlua Cream Sauce over Sesame Rice Pilaf
Featuring Wild Boar Sausage and Seared Strips of Ribeye Steak in a Mildly Spicy and Slightly Sweet Creole Mustard and Honey Demi-Glace. Served with Stone Ground Cheddar Grits.
Two Skillet Seared Center Cut Dry Aged Filet Mignon Medallions (7 Oz. Total) Paired with Fried Green Tomatoes, Smoky Remoulade Steak Sauce, and Chive Whipped Potatoes