Crispy prosciutto, brie cheese, fig jam & mixed greens set atop a trio of crostinis with a spiced honey drizzle

Sauteed Gulf shrimp & spinach, with charred local handcrafted Kielbasa in garlic white wine beurre blanc over creamy feta grits

A trio of Maryland style crab cakes layered between tortilla chips, mixed field greens & citrus caper aioli

Pan-seared gulf shrimp, fresh tomatoes, feta cheese & green onion finished with lemon butter & served with our country bread

Mushroom risotto topped with oven dried tomatoes, pan seared shrimp & scallops finished with a basil lime beurre blanc

Bronzed scallops served atop a bed of vanilla white pepper sweet potato mash dressed with wasabi aioli

Chef Jason’s creamy smoked Mahi fish spread made with carrots, celery, green onions & red peppers. Served with crostinis & a honey sriracha drizzle

Spiced & seared duck breast fanned atop vanilla white pepper sweet potato mash & drizzled with an orange rosemary balsamic reduction

Grandpa Pracka’s original recipe, carefully preserved, right from Bayou Teche, Louisianna. Rich, dark roux loaded with chicken, sausage & okra. Served over rice with our country bread

Greek Kefalograviera cheese, oven roasted, bathed in olive oil and fresh squeezed lemon. Served in a sizzling cast iron skillet with our country bread

Crispy Maple Leaf Farm duck wings, glazed with habanero sweet chili sauce, served with a cumin ranch dipping sauce, garnished with cilantro

Fresh pasta sheets layered & baked with mozzarella, ricotta. Greek kefalograviera cheese, pan seared herb marinated chicken & garlic broccoli. Topped with a homemade Bechamel sauce, resting in a pool of vodka tomato cream sauce

Creamy spinach artichoke dip with fresh garlic & parmesan cheese served with crispy tortilla chips

Tenderloin beef tips, egg noodles, mushrooms & sauteed onions tossed in a Jack Daniels sour cream sauce