Shrimp Florentine with garlic , cream and fresh spinach with Parmesan Cheeses presented on a bed of white cheddar 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
Grilled Mahi Mahi finished with Tropical Salsa and server over Lemon Basmati Rice.
Bacon Wrapped Pork Medallions marinated in a Dijon Honey Glaze with Rosemary and served with White Cheddar Mashed Potatoes
Chicken breast lightly breaded and sautéed crisp, topped with Lemon Tomato Marinara and presented on a bed of Fettuccine with shaved Parmesan.
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