Spring mix, with fresh cut peppers, hearts of palm, tossed in honey balsamic vinaigrette.

Candied pecans tossed with orange vinaigrette.

Large head on gulf shrimp, grits souffle, bacon and mushroom creole gravy.

With or without steak.

With kale and bechamel sauce.

Hollandaise drizzled poached eggs with a Canadian bacon, Swiss cheese, and asparagus wrapped puff pastry.

Mashed potatoes and topped with bearnaise sauce.

Topped with Beurre Blanc served with scallop potatoes and grilled asparagus.

Blackberry cane syrup and fresh berries.

With banana foster sauce.