Breast of Chicken filled with shaved Black Forest Ham and Provolone Cheese lightly dusted with seasoned Panko and Pan Seared. Served with wild Mushroom Sauce and White Cheddar Grits
Bacon-Wrapped Shrimp served over Andouille Goat Cheese Grits with sautéed Spinach and tomato Jam
The traditional Salad Nicoise with green Beans, Tomatoes and Grilled Potatoes with Champagne Vinaigrette
Breast of Chicken stuffed with Prosciutto, Spinach and Boursin Cheese panko breaded and lightly sautéed and served with Twice Baked Mashed Potatoes
Marinated Ancho Rubbed Breast of Chicken grilled and accompanied with Black, Pinto and White Beans long simmered with Tomatoes and Spices accompanied with Jalapeno Rice and Topped with Feta Cheese and Cranberry Jalapeno salsa
Large Shrimp from our Gulf Coast sautéed in a spicy Creole Cream Sauce and served over Roasted Yellow Pepper Grits
A green Bell Pepper stuffed with Ground Chuck, sautéed Onions Spices and Basmati Rice and topped with our Homemade Lemon Tomato Marinara and served with grilled Vegetables
Tender Breast of Chicken light breaded and sauté crisp topped with Lemon Tomato Marinara and presented on a bed of Fettuccine with shaved Parmesan
Filet of Salmon crusted with fresh Herbs oven baked and served with Capers Wild Rice Casserole and fresh herb Aioli
Filet of Pork scaloppini pan sautéed with flour and spices, Served with a rich Brown Sauce made with Madeira and Mushrooms served over Andouille Goat Cheese Grits.
A hearty Meatloaf made with ground Chuck, Apple Wood Smoked Bacon and Sharp Cheddar with hearty Spices. Served with White Cheddar Mashed Potatoes
Herb Crusted Tilapia and sautéed Gulf Coast shrimp over White Cheddar Cheese Grits with Red Pepper Coulis
Friday, January 10---Chicken Enchiladas--Hand Rolled Chicken Enchiladas with Chilies and Cheese. Served with Black Beans and Jalapeno Rice.
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