Seasoned Grouper Grilled to Perfection and then sauced with our own Mango Habanero Barbecue Sauce and Served with White Cheddar Grits
Bacon Wrapped Pork Medallions marinated in a Dijon Honey Glaze with Rosemary and served with White Cheddar Mashed Potatoes
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
Filet of Salmon crusted with fresh Herbs oven baked and served with Capers Wild Rice Casserole and fresh herb Aioli
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.
A green Bell Pepper stuffed with Ground Chuck, sautéed Onions Spices and Basmati Rice and topped with our Homemade Lemon Tomato Marinara and served with grilled Vegetables
Chicken Breasts Stuffed with Spinach and Ricotta.
Large Shrimp from our Gulf Coast sautéed in a spicy Creole Cream Sauce and served over Roasted Yellow Pepper Grits
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
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
Filet of Grouper encrusted with Panko and Macadamia's, lightly seasoned and pan sautéed. Served with White Cheddar Mashed Potatoes and Charleston Sauce.
Bacon-Wrapped Shrimp served over Andouille Goat Cheese Grits with sautéed Spinach and tomato Jam