Pancetta Grits topped with Sautéed Shrimp

Fresh Grouper in a Creamy keylime sauce

Roasted Butterflied Bronzini (Mediterranean Seabass), skin on, topped with Crabmeat Stuffing in Chipotle and Teriyaki Sauce

Angus Rib-eye Beef Steak with Vegetable and Demi-Glaze Sauce

Pan Fried Baby Coho Salmon, Butterflied, Skin on, in Lemon Butter Sauce, served with Asian Sautéed Vegetables

Roasted Beef Short Rib topped with Basil Walnut Pesto in Korean Steak Sauce, and 72-hour Sous-Vide Pork Belly in Spicy Roasted Red Bell Pepper Sauce. Served with mashed Potatos and Asparagus

Gulf Snapper in Spicy Black Bean Truffle Sauce, Severed with Stir Fried Vegetable (Sauce Contains Peanut)

Pancetta Grits topped with Sautéed Shrimp

Rice in Stone Bowl, topped with Beef, with Sauteed Vegetables, and a fried egg sizzle with a Spicy Asian Miso Sauce

Grilled Shrimp and Chicken with fresh hand-cut pasta in Spicy Louisiana Cream Sauce