2 lump meat crabcakes with green goddess sauce.

Pork and mushroom wontons with a hot and sweet sauce.

Breaded chicken livers with oregano-bacon onion jus.

Homemade country pate served with mustard and caperberries and crackers.

Spinach and slow roasted beets with spiced pecans, mandarin oranges, goat cheese and mustard vinaigrette.

Sautéed chicken cutlets with sautéed mushroom sherry sauce.

Pan seared salmon with artichoke-shallot wine and butter sauce.

Wild mushroom ravioli with garlicky green brown butter and fried shallots.

Jambalaya of chicken, shrimp and smoked sausage in creole sauce with rice.

Breaded chicken livers with oregano-bacon onion jus.

Breaded fried pork schnitzel with hunter sauce.