Pan Seared Duck Breast and Pheasant Sausage in a Creamy Port Wine Blanchette Sauce with Vidalia Rice Pilaf
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
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 )
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.
Cowboy Cut Ribeye
Skillet Seared Ribeye (24 oz. Cowboy Cut) Basted with a Smoky Chipotle Compound Butter. Served with Whipped Potatoes
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
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.
Salade Francaise
Crisp Baby Iceberg with Roquefort Blue Cheese Vinaigrette, Peppered Bacon & Walnuts, Sliced Boiled Egg, and Heirloom Tomatoes
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
Low Country Skillet
Jumbo Atlantic Sea Scallops, Carolina Shrimp, Alligator Sausage, and Crawfish Tails Bronzed on Seasoned Iron with Creole Spices and tossed in a Smoked Bacon & Bloody Mary Tomato Sauce. Served with White Cheddar Grits