with spiced pork sausage and cornbread croutons, a dixie's fall favorite.

fried portobello mushroom stuffed with a black bean cake and pepper cheese on a bed of mixed greens with balsamic vinaigrette

sauteed jumbo gulf shrimpserved over tumeric rice with roasted red pepper cream sauce

roasted chicken, with tarragon dumplings in a rich vegetable stew

thick cut rib chop breaded and stuffed with black beans, rice and pepper cheese. served with butternut squash and sweet onion, apple au jus