Monday, April 3 rd Classic Southern

Appetizer:

Crunchy Almond Flake Chicken Tenders with Mustard Honey Sauce

Appetizer:

Fresh Vegetable & Cheese Display with Feta Cheese Peppercorn Dip

Entree:

Gulf Shrimp & Sea Scallop Magnolia over Stone Ground Cheese Grits

Entree:

Beef Round Steak, gently smothered in a caramelized Onion Gravy

Vegetable:

Mashed Baby Red Potatoes with Sour Cream & Parmesan Cheese

Vegetable:

Oven Roasted Yellow Squash with Scallion, Oregano & Thyme

Salad:

Roma Tomato Salad with Cucumber, Red Onion and fresh Basil

Dessert:

Homemade Apple Pie served warm with a Vanilla Bean Ice Cream

Tuesday, April 4 th Cajun

Appetizer:

Cajun Boudin Sausage Wonton Wraps with Ginger Teriyaki Sauce

Appetizer:

Blackened Chicken Tenders with a Cajun Remoulade Sauce

Entree:

Shrimp & Crawfish Etouffee with steamed White Rice

Entree:

Authentic Andouille, Smoked Sausage & Vegetable Jambalaya

Vegetable:

Cajun Maque Choux Yellow Corn with Tomatoes, Garlic & Herbs

Salad:

Romain Lettuce Vegetable Salad with Lemon-Basil Vinaigrette

Dessert:

French Bread Pudding Soufflé with a Vanilla Bean Bourbon Sauce

Wednesday, April 5 th Southwest

Appetizer:

Mesquite Grilled Chili Pepper Shrimp with a Lime-Dill Sauce

Appetizer:

Mexican Three Cheese Rollups with a Tomato Cilantro Salsa

Entree:

Smoked Beef Brisket served with a Texas style BBQ Sauce

Entree:

Grilled Mustang Island Grouper with a Mango-Pineapple Salsa

Vegetable:

Southwest Cheese, Black Bean & Zucchini stuffed Green Peppers

Salad:

Avocado & Cucumber Pasta Salad with a Lemon Vinaigrette

Dessert:

Banana Flambé over Grilled Banana Bread & Vanilla Ice Cream

Thursday, April 6th Tuscan / Italian

Appetizer:

Baked Oysters Mosca with toasted French Bread Baguettes

Appetizer:

Hummus-Cucumber-Black Olive-Feta Cheese Tortilla Bites

Entrée:

Breast of Chicken Picatta with a Zesty Lemon-Butter Sauce

Entrée:

Shrimp & Pasta Sauté with Sweet Peas & Reggiano Cheese

Vegetable:

Roasted Yellow Squash with Thyme, Scallions & Parmesan

Salad:

Rustic Tuscany Green Salad with Basil Vinaigrette

Dessert:

Italian Dark Cherry Coffee Cake Trifle with fresh Berries

Friday, April 7th Ribs & Shrimp

Appetizer:

Crab & Shrimp Beignets with a Chili Pepper-Lime Sauce

Appetizer:

Vegetable & Cheese Display with a Feta-Peppercorn Dip

Entree:

Barbecue Baby Back Ribs, grilled then slowly roasted

Entree:

Chef Kern’s Crispy Buttermilk Fried Jumbo Gulf Shrimp

Vegetable:

Fresh Vegetable Medley Sautee with French Butter

Vegetable:

Savory Oven Roasted Herbed Baby Red Potato Wedges

Salad:

Romain Caesar Salad with shaved Apple & Feta Cheese

Dessert:

Bread Pudding Soufflé with a Vanilla Bourbon Sauce

Saturday, April 8th Chef’s Special from the Grill

Appetizer:

Coconut Beer Battered Shrimp with Marmalade Mustard Sauce

Appetizer:

Vegetable & Cheese Display with a Feta-Peppercorn Dip

Entrée:

Grilled King Salmon Filet with a Mushroom-Dill Sauce

Entrée:

Grilled & Slowly Roasted Beef Tenderloin

Vegetable:

Grilled Zucchini, Squash, Eggplant & Portabella Mushroom

Vegetable:

Baby Red Creamer Potatoes mashed with Garlic & Chive

Dessert:

Banana’s Foster served with a Vanilla Bean Ice Cream