SALAD:
Lump Crab Salad Tossed with Baby Heirloom Tomatoes, Sliced Mandarin Oranges, Mozzarella, Citrus Herb Vinaigrette, Fresh Basil and Mint served over Mixed Greens and with Crispy Garlic Breadsticks
ENTREES:
Semolina Parmesan Crusted Ruby Red Trout topped with a Lemon Dill Cream Sauce
Blackened Chicken Breast Topped with a Creole Tomato Raghu
SIDES:
Sour Cream and Chive Mashed Potatoes
Blackened Green Beans and Roasted Peppers
DESSERT:
Cajun Cake - White Pineapple Cake Topped with Ooey Gooey Coconut Pecan Butter Icing