Pheasant and Duck

Pan Seared Duck Breast and Pheasant Sausage in a Creamy Port Wine Blanchette Sauce with Vidalia Rice Pilaf

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Guajillo Chicken

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

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Pheasant Sausage and Crabcake

Pheasant Sausage Seared with a Drizzle of Honey Thyme Balsamic Glaze. Paired with Crabcake Seared and Served with Toasted Sesame Rice Pilaf and Basil Artichoke Tartar Sauce  (Please note that Pheasant Sausage Contains Some Pork )

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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.

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Cowboy Cut Ribeye

Skillet Seared Ribeye (24 oz. Cowboy Cut) Basted with a Smoky Chipotle Compound Butter.  Served with Whipped Potatoes

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Caprése Salad

Sliced Heirloom Cherry Tomatoes with Fresh Mozzarella and Sweet Peppers Dressed with Basil Pesto, Fresh Herbs, and a Dash of Balsamic Vinaigrette over Baby Iceberg Lettuce

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Grillade and Grits

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.

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Salade Francaise

Crisp Baby Iceberg with Roquefort Blue Cheese Vinaigrette, Peppered Bacon & Walnuts, Sliced Boiled Egg, and Heirloom Tomatoes

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Beef Tenderloin Tournedos

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

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