Skillet Seared and Herb Butter Braised, Extra Thick Cut, Frenched Bone-In Ribeye Steak. Served with Roasted Garlic and Herb Whipped Potatoes and Chipotle Remoulade Sauce.
Pineapple Pork Tenderloin
Seared and Sliced 10 0z. Pork Tenderloin with Cracked Black Pepper. Served with Pineapple Sweet Chili and Garlic Sauce over Vidalia Rice Pilaf.
Glazed Duck Breast
Pan Seared and Sliced Duck Breast with Scallion and Fresh Ginger in a Citrus Soy Glaze. Served with Lemongrass and Coconut Infused Jasmine Rice.
Beef and Basil
Skillet Seared Chunks of Beef Tenderloin with Sundried Tomatoes, Basil Pesto, and Pearl Onion. Served with Vidalia Rice Pilaf
Pork and Scallops
Skillet Seared and Sliced Pork Tenderloin (60z.) and Caramelized Jumbo Scallops with Scallion and Ginger in a Citrus Soy Glaze. Served over Lemongrass and Coconut Scented Jasmine Rice
Creole Shrimp and Grits
Skillet Seared Jumbo Shrimp with Sweet Peppers and Vidalia Onions tossed in a Creole Bloody Mary and Smoked Bacon Tomato Sauce over Creamy Aged Cheddar Grits
Appalachia Salad
Crisp Apple Slices with Red Onion and Bacon over Mixed Garden Greens topped with Toasty Peppered Walnuts, Dried Cranberries, and Blueberry Goat Cheese Dressing
Crabcake and Wild Boar Sausage
Skillet Seared Crabcake Paired with Grilled Wild Boar Sausage Drizzled with a Stone Ground Mustard Maple Dressing. Served with Vidalia Rice Pilaf.
Beef Bourguinon
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.
Salade Francaise
Crisp Baby Iceberg with Roquefort Blue Cheese, Vinaigrette, Peppered Bacon & Walnuts, Sliced Boiled Egg, and Heirloom Tomatoes