Boneless Chicken Breast filled with diced Tomatoes, Zucchini, and Feta Cheese Panko Dusted and Pan Seared served with Lemon Tomato Marinara over Fettuccine.
Bacon Wrapped Pork Medallions marinated in a Dijon Honey Glaze with Rosemary and served with White Cheddar Mashed Potatoes
Salmon Filet encrusted with Panko, Spices and Horseradish with sauteed spinach with lemon caper sauce
Chicken breast lightly breaded and sautéed crisp, topped with Lemon Tomato Marinara and presented on a bed of Fettuccine with shaved Parmesan.
Grilled Mahi Mahi finished with Tropical Salsa and server over Lemon Basmati Rice.
Ancho rubbed chicken breast grilled served with a cassoulet of black, pinto and white beans, slowly simmered with tomatoes and spices served with jalapeno rice and topped with feta cheese and Cranberry Jalapeno salsa.
Salmon Filet brushed with Chipotle Tangerine Vinaigrette then grilled and served with White Cheddar Grits and Black Bean Salsa
Hand Rolled Chicken Enchiladas with Chilies and Cheese. Served with Black Beans and Jalapeno Rice.
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.
Bacon-Wrapped Shrimp served over Andouille Goat Cheese Grits with sautéed Spinach and tomato Jam