Large Shrimp from our Gulf Coast sautéed in a spicy Creole Cream Sauce and served over Roasted Yellow Pepper Grits
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
Medallions of Pork Pan Seared and served in a rich Mushroom Sauce with Marsala over Fettucini
Spicy Buttermilk fried Shrimp served over White Cheddar Grits with Jicama Coleslaw
Freshly Sautéed Breast of chicken lightly crisped with a rich Madeira sauce with Mushrooms over Fettuccine.
Salmon Filet brushed with Chipotle Tangerine Vinaigrette then grilled and served with White Cheddar Grits and Black Bean Salsa
Bacon-Wrapped Shrimp served over Andouille Goat Cheese Grits with sautéed Spinach and tomato Jam
Breast Of Chicken lightly pounded and dusted with seasoned flour served over fettuccine with Diane sauce with Mushrooms, Dijon and Brandy