Entree

Pan-Seared Sea Scallops over a Fried Grit Cake with Lemon Caper & Tomato Aioli and Wilted Spinach

Farmer’s Platter

Crawfish and Local Sausage “Creole” over Steamed Rice, Sautéed Fresh Pickled Broccoli in a Garlic Butter and White Wine Sauce, Crispy Herb Roasted Red Potatoes, Roasted Jalapeño and Beer Cheddar Bisque