Louisiana oysters charred with a seasoned garlic, herb, butter, and olive oil topped with Romano cheese
Fresh spring mix with cherry tomatoes, shaved carrots, golden raisins, feta, and bacon bits with a pepper jelly vinaigrette.
A richly seasoned butternut squash with andouille sausage topped with sour cream drizzle.
A soft shell crab fried in light batter with a butter meunière sauce and toasted sliced almonds on top of florentine rice.
Shrimp étouffée served with Vidalia Onion Parsley Rice.
Roasted duck confit served over sweet potatoes with a Steen Cane Syrup sauce.
German chocolate cake topped with coconut pecan icing.
A cinnamon, golden raisin, and pecan bread pudding topped with a praline rum sauce.
Vanilla ice cream on top of pound cake with whipped cream, pecans, and a caramel sauce.
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