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
Shrimp Florentine with garlic , cream and fresh spinach with Parmesan Cheeses presented on a bed of white cheddar grits
Pork scaloppini pan sautéed with flour and spices served with a rich brown gravy sauce made with Madeira and mushrooms served over Andouille goat cheese grits.
Boneless Chicken Breast filled with diced Tomatoes, Zucchini, and Feta Cheese Panko Dusted and Pan Seared served with Lemon Tomato Marinara over Fettuccine.
Large Shrimp from our Gulf Coast sautéed in a spicy Creole Cream Sauce and served over Roasted Yellow Pepper Grits
Freshly Sautéed Breast of chicken lightly crisped with a rich Madeira sauce with Mushrooms over Fettuccine.
Salmon Filet encrusted with Panko, Spices and Horseradish with sauteed spinach with lemon caper sauce
Breast of Chicken stuffed with Prosciutto, Spinach and Boursin Cheese, panko breaded and lightly sautéed and served with Twice Baked Mashed Potatoes
Chicken breast lightly breaded and sautéed crisp, topped with Lemon Tomato Marinara and presented on a bed of Fettuccine with shaved Parmesan.
Bacon Wrapped Pork Medallions marinated in a Dijon Honey Glaze with Rosemary and served with White Cheddar Mashed Potatoes
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
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