with creamy guajillo sauce and guacamole

with red, yellow, and green tomatoes, buffalo mozzarella, basil leaves, pesto, and balsamic drizzle

and peppercorns served on crostini with grilled fiji apple

and corn, black beans, pepperjack cheese, and red peppers. served with chipoltle ranch dipping sauce

with double cream brie, cheddar with scotch whisky, blacksticks bleu cheese, smoked gouda or manchego with local honey, grapes, dried fruits and toasted walnuts

with baby greens, spiced pecans, grilled apples, roasted garlic and grilled bread

with croutons and shaved reggiano cheese

with pine nuts, endive, radicchio, roasted red pepper and feta cheese

with mixed field greens, garlic croutons, and shaved reggiano cheese in balsamic vinaigrette

with pico de gallo and white cheddar

blended portabello and cremini with roasted garlic, onions, parmesan and mozzarella with maderia mushroom sauce

with cherry tomatoes, toasted pine nuts, lemon zest, basil, fresh spinach and extra virgin olive oil

with jumbo lump crab, portobello mushrooms, tomatoes, lemon butter sauce and thyme

with grilled sweet potatoes, rajas of poblano peppers and onions, avocado tomatillo salsa, and housemade chipoltle ketchup

with goat cheese, refried black beans, cilantro cabbage slaw, red and yellow pepper coulis, pico de gallo, and crema fresca

with wasabi lemon butter sauce, mashed potato, and bok choy

with tomato lime sauce, crawfish tails, caviar rice, and tiny green beans

with caramelized onions. served with three potato, bacon, and cheese flautas and and a side of tiny green beans

topped with red wine demi glace and frizzled onions. served with sour cream chive mashed potatoes and grilled asparagus on the side

with garlic mashed potatoes, black-eyed peas, sauteed corn with red peppers, and tiny green beans. topped with black peppercorn gravy and spiced pecans

with apple brandy chutney. served with macaroni and cheese, fried green tomatoes, and braised cabbage with apples and bacon on the side

with celery, olives, capers, herbs, and golden raisins. served with creamy polental

with fennel, onion, carrot, and celery in a rich cream sauce