with Bacon, Green Onion and Creole Mustard Butter

with Cheddar, Bacon, Hard Boiled Egg, Avocado, Grape Tomatoes and a Lemon and Caper Dressing

with Bacon and Jewel Tomatoes and Buttermilk Herb Dressing

with Feta and Balsamic Vinaigrette

Parmesan dressing and ciabatta croutons.

Four Quail Bites on Cheddar Grits with Bourbon Gravy

on Cannelini Bean Ragout

including Venison, Elk and Fried Quail

Pulled Pork or Chicken, Smoked Cheddar, Fried Okra, Tomatoes, Avocado and Hard Boiled Egg

with Artichokes, Mushrooms, Capers and Lemon Butter

Fried Gulf Flounder, French Fries and Gulf Coast Tartar

Black Pepper Gravy, Buttery Mashed Potatoes and Green Beans

Black Pepper Gravy, Buttery Mashed Potatoes and Green Beans

Creamy Risotto with Lobster, Local Sweet Peas and Spring Herbs

atop Spiced Roasted Cauliflower with Toasted Puffed Rice and Tomato Curry Sauce

Wild Boar Sausage Crumbles, Sun Dried Tomato Pesto and Spinach

with Creamy Smoked Gouda and Black Pepper Orzo, Wild Mushroom Saute and Asparagus

with Smoked Whole Grain Mustard Glace, Jalapeno and Bacon Studded Organic Cheddar Grits, Brussels Sprouts

with Rustic Potato, Brussels Leaves and Onion Hash, Smoked Rio Grande Valley 10/15 Onion Soubise

with Green Chile, Potato and Cheese Enchiladas, NM Style Red Sauce and Queso Fresco

with Shrimp and Andouille Jambalaya, Crispy Okra and Creole Butter Sauce

Marinate Crunchy Garden Vegetables with Feta

Grilled Venison and Elk, Texas Quail and Wild Boar Chop with Buttery Mashed Potatoes, Asparagus, Mostarda and Game Sauce

with warm German Potato Salad, Braised Red Cabbage, Capers and Lemon Butter

Whiskey sauce

Toasted Meringue and Caramelized Bananas

with Chocolate Sponge Cake, Blackberry Compote, Kirschwasser

with Toasted Marshmallows and Peach Caramel

with Port Soaked Blueberries and Chantilly Cream

with Mashed Potatoes and Green Beans

with French Fries

with Creamy Orzo "Mac n Cheese"