Friday, January 10---Chicken Enchiladas--Hand Rolled Chicken Enchiladas with Chilies and Cheese. Served with Black Beans and Jalapeno Rice.
Seasoned Grouper Grilled to Perfection and then sauced with our own Mango Habanero Barbecue Sauce and Served with White Cheddar Grits
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.
Handrolled Enchiladas filled with Shrimp, peppers, cheeses, spices and paired with Jalapeno Rice and Black Beans.
Herb Crusted Tilapia and sautéed Gulf Coast shrimp over Bacon Cheddar Cheese Grits with Red Pepper Coulis
Chicken Breasts Stuffed with Spinach and Ricotta.
Salmon Filet brushed with Chipotle Tangerine Vinaigrette then grilled and served with White Cheddar Grits and Black Bean Salsa
Large Shrimp from our Gulf Coast sautéed in a spicy Creole Cream Sauce and served over Roasted Yellow Pepper Grits
Plump Breast of chicken lightly breaded and sautéed with olive oil, shallots and garlic. finished with fresh lemon juice and capers. Served with a butter garlic fettuccine tossed with Parsley
Freshly Seasoned and Grilled Pork Tenderloin served on a bed of Wild Rice Casserole and topped with Hot Pineapple Salsa with Peppers and Purple Hull Peas
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