August

Succulent pan-seared scallops atop a bed of creamy corn, finished with a vibrant chive butter sauce.

Crispy-skinned duck leg confit, served with a rich cherry reduction and a side of roasted root vegetables.

Sautéed Gulf shrimp in a smoky Andouille sausage gravy, served over creamy, stone-ground grits.

Perfectly seasoned and blackened Redfish, served with a lemon beurre blanc and wilted spinach.

Prime grilled filet mignon, accompanied by truffled mashed potatoes and asparagus, with a red wine demi-glace.

A flaky pastry crust filled with a medley of seasonal summer vegetables, goat cheese, and fresh herbs.

Fresh Louisiana flounder fillet generously stuffed with lump crabmeat and baked to perfection, served with a light citrus beurre blanc.