Sautéed Gulf shrimp, rosemary and garlic butter sauce, with a rosemary biscuit
Marinated Portobello mushroom, braised spinach, bacon, balsamic reduction
Homemade pasta stuffed with Maine lobster and Marscapone cheese, finished with dill cream
Pan seared tournedos, garlic & herb toast points, Maytag blue cheese sauce
Louisiana crawfish tails, jumbo lump crabmeat casserole baked in white wine butter sauce and parmesan crust, served with grilled French bread
Duck confit, caramelized onions, garlic cream cheese, served with spicy soy and apricot glaz and marinated cucumbers