Luncheons & Dinners

1st COURSE

Roux Fried Green Tomatoes

with cajun Roux sauce

Petite Corn Fritters

Lamb Skewer

with sweet soy

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2nd COURSE

SALAD

Maple Glazed Pear & Mixed Green Salad

sonoma goat cheese, walnut candied crisp, and glazed pear dressed in a light vinaigrette

Arugula Salad

baby arugula topped with goat cheese, crushed pistachios, and dried cranberries paired with a lemon vinaigrette capsul

Creole Salad

Mixed Greens, Sliced Granny Smith Apples, Spicy Pecans, Crumbled Blue Cheese and a Champagne Vinaigrette

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3rd COURSE

ENTRÉE

Jumbo Maryland Crab Cake with cajun remoulade sauce

served with seasoned sautéed asparagus and zesty rice pilaf

Pecan Coated Catfish Fingers

served with famous potato gratin and grilled vegetables

Braised Beef Short Rib

caramelized vegetables with a natural reduction accompanied with white cheddar mashed potatoes and seasonal vegetables

Chicken Marsala with Marsala white wine sauce

roasted Italian potatoes and mixed seasonal vegetables

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4th COURSE

DESSERT

Honeydew Melon with Raspberry Sherbet

with lime and mint

Berries Cheesecake

mixed berries wrapped in cheesecake

Roux Go Nuts Brownie

served with fresh vanilla bean ice cream and hot chocolate fudge

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