Pine nuts, bleu cheese and a balsamic bacon emulsion.

Strawberries, pecans and a honey vinaigrette.

Served with Parmesan and croutons.

Smoked Gouda cheese sauce, yukon mash and chef's vegetables.

Jarlsberg au gratin potatoes, wild mushroom compote and arugula.

Beet risotto, butternut squash puree, arugula salad, various local root vegetables.

Chef taylor worcestershire sauce, yukon mash and chef vegetables.

Stuffed filet of beef tenderloin, grilled tomatoes, portobello mushrooms and fried leeks.

Sauteed red onions and grape tomatoes, lemon caper butter sauce.

Chef taylor worcestershire, yukon mash and chef vegetables.

Served with olives & feta cheese.

Salt & butter local pecans, amarino cherries, local fig preserves, honey, fruit jelly, toast points & crackers.

Served with feta cheese & olives.

Skewered in sesame vinaigrette.

Yellowfin tuna, spicy sambal, diced mango, wonton crisps.

Panko crusted Louisiana oysters tossed in a sweet & salty hoisin sauce.

Seared with coriander & fennel, creamed corn & barley, sweet potato hay, sauteed corn & beans in lemon butter.

Seared sea scallops, house smoked bacon medallions, beet risotto, cauliflower cream, local orange and mixed greens salad.

Smoked Gouda cheese sauce, roasted red pepper coulis, aged balsamic reduction.

Served with Boursin cheese.

Bleu cheese, applewood bacon and roasted red pepper ketchup.

Tossed in raspberry pepper jelly, house smoked oatmeal.

House smoked bacon, smoked Gouda cheese sauce.

Served with fresh basil, caper & tarragon remoulade sauce, sweet potato hay.

Baked in a puff pastry with wild berries, house chips and croutons, balsamic reduction.

Served with housemade basil ice cream.

Served with wild berries in port wine.

Granola crisps, Louisiana strawberry jam, vanilla whipped cream.

Layered with vanilla cream cheese icing, candied pecans, pumpkin ice cream, caramel sauce.