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.
Salmon Filet brushed with Chipotle Tangerine Vinaigrette then grilled and served with White Cheddar Grits and Black Bean Salsa
Boneless Chicken Breast filled with diced Tomatoes, Zucchini, and Feta Cheese Panko Dusted and Pan Seared served with Lemon Tomato Marinara over Fettuccini
Fettuccini Noodles tossed with spicy Crawfish Cream Sauce and topped with large Shrimp
Medallions of Pork Pan Seared and served in a rich Mushroom Sauce with Marsala over Fettucini
Breast of chicken seasoned with Mexican Spices and sautéed with tomatoes, onion and garlic. Layered with Rice, pinto and kidney beans and roasted corn. Cheddar Jack cheese melted on top.
The traditional Salad Nicoise with green Beans, Tomatoes and Grilled Potatoes with Champagne Vinaigrette
Tender Breast of Chicken light breaded and sauté crisp topped with Lemon Tomato Marinara and presented on a bed of Fettuccine with shaved Parmesan
Herb Crusted Tilapia and sautéed Gulf Coast shrimp over White Cheddar Cheese Grits with Red Pepper Coulis
Bacon Wrapped Pork Medallions marinated in a Dijon Honey Glaze with Rosemary and served with White Cheddar Mashed Potatoes
Handrolled Enchiladas filled with Shrimp, peppers, cheeses, spices and paired with Jalapeno Rice and Black Beans.
Panko Crusted and then stuffed with Goat Cheese, fresh Basil and green Onions, pan sautéed and served with White Cheddar Mashed Potatoes and Mushroom Ragout