Chef Madison Rowland

Truffle Mac & Cheese Bites – Crispy fried bites of creamy truffle-infused macaroni and cheese

Bacon-Wrapped Dates with Goat Cheese – Sweet dates stuffed with tangy goat cheese, wrapped in crisp bacon

Mini Chicken Pot Pies – Flaky pastry filled with tender chicken, vegetables, and rich gravy

Loaded Potato Skins – Crispy potato skins with cheddar, caramelized onions, chives, and a dollop of sour cream

Classic Wedge Salad – Crisp iceberg with blue cheese, cherry tomatoes, bacon, and creamy dressing

Warm Roasted Vegetable Salad – Seasonal roasted veggies over mixed greens with balsamic glaze

Caesar Salad – Crisp romaine, Parmesan, garlic croutons, and classic Caesar dressing

Apple and Pecan Salad – Mixed greens with fresh apples, candied pecans, and honey-Dijon vinaigrette

Braised Short Ribs with Mashed Potatoes – Tender, slow-cooked beef short ribs with creamy mashed potatoes and pan jus

Pan-Seared Chicken with Mushroom Cream Sauce – Juicy chicken breast with a rich mushroom cream sauce and roasted vegetables

Shrimp and Grits – Jumbo shrimp sautéed with smoky bacon and scallions over creamy, cheesy grits

Buttermilk Fried Chicken with Herb Slaw – Crispy fried chicken served with a fresh, tangy herb slaw

Bread Pudding with Bourbon Caramel Sauce – Warm bread pudding drizzled with rich bourbon caramel

Chocolate Lava Cake – Molten chocolate cake with vanilla ice cream

Apple Crisp with Cinnamon Whipped Cream – Baked apples with oat crumble and spiced whipped cream

Pecan Pie Tart – Individual buttery tart filled with rich pecan filling, served with caramel drizzle

Oysters with Champagne Mignonette – Freshly shucked oysters with a delicate champagne and shallot vinaigrette

Tuna Tartare with Avocado and Caviar – Sushi-grade tuna, creamy avocado, citrus dressing, finished with premium black caviar

Scallop Carpaccio with Lemon Olive Oil – Thinly sliced raw scallops drizzled with lemon-infused olive oil and microgreens

Truffle Lobster Arancini – Crispy risotto balls filled with lobster and a hint of black truffle, served with a light tomato sauce

Heirloom Tomato and Burrata Salad – Creamy burrata with vibrant heirloom tomatoes, microgreens, and citrus-honey vinaigrette

Roasted Beet and Goat Cheese Salad – Sweet roasted beets, goat cheese mousse, candied pistachios, and aged balsamic drizzle

Citrus Fennel Salad – Shaved fennel, orange segments, and mixed greens with a light citrus vinaigrette

Arugula and Avocado Salad – Peppery arugula, creamy avocado, toasted nuts, and lemon vinaigrette

Pan-Seared Sea Bass with Truffle Butter – Crisp-skinned sea bass fillet finished with truffle butter and sautéed seasonal vegetables

Butter-Poached Lobster Tail with Saffron Risotto – Sweet lobster tail paired with creamy saffron-infused risotto

Seared Scallops with Cauliflower Purée – Golden scallops over silky cauliflower purée, garnished with crispy pancetta

Salmon en Papillote with Lemon-Herb Sauce – Oven-baked salmon with fresh herbs, citrus, and seasonal vegetables, served in parchment for dramatic presentation

Decadent Bread Pudding with Crème Anglaise – Warm, buttery bread pudding served with silky vanilla crème anglaise

Lemon and Almond Tart – Buttery tart filled with zesty lemon cream and toasted almonds

Chocolate and Sea Salt Caramel Tart – Rich chocolate tart with a salted caramel center and crisp pastry shell

Raspberry and White Chocolate Panna Cotta – Silky white chocolate panna cotta topped with a vibrant raspberry coulis and fresh berries

Oysters with Champagne Mignonette – Freshly shucked oysters served with a delicate champagne and shallot vinaigrette

Tuna Tartare with Caviar – Hand-cut sushi-grade tuna with avocado, citrus dressing, and a touch of premium black caviar

Truffle Arancini with Aged Parmesan – Golden risotto balls infused with black truffle and fontina, finished with shaved Parmigiano-Reggiano

Crab and Avocado Stack – Sweet crab layered with creamy avocado, citrus aioli, and microgreens for a fresh, elegant starter

Baby Gem Caesar with White Anchovy and Parmesan Crisps – Classic Caesar elevated with white anchovies, Parmesan crisps, and lemon dressing

Heirloom Tomato and Burrata Salad with Alba Truffle – Creamy burrata with vibrant heirloom tomatoes and a drizzle of truffle oil

Roasted Beet Salad with Goat Cheese Mousse – Sweet roasted beets, creamy goat cheese mousse, candied pistachios, and a drizzle of aged balsamic reduction, finished with fresh microgreens for color and texture

Lobster Risotto with Saffron and Champagne – Creamy Arborio rice with butter-poached lobster, saffron, and a splash of Champagne

Pan-Seared Chilean Sea Bass with Truffle Butter – Tender sea bass with a luxurious truffle butter sauce and seasonal vegetables

Herb-Crusted Rack of Lamb with Rosemary Jus – Australian rack of lamb with a pistachio-herb crust and rich rosemary jus

Beef Tenderloin with Red Wine Reduction – Prime beef, pan-seared and finished with a rich, aromatic red wine jus

Caramelized Apple Tart with Calvados Cream – Buttery tart with caramelized apples, served with Calvados-infused cream

Decadent Bread Pudding with Crème Anglaise – Warm, buttery bread pudding with caramelized edges, served with a silky vanilla crème anglaise

Raspberry and White Chocolate Panna Cotta – Silky white chocolate panna cotta topped with a vibrant raspberry coulis and fresh berries

Beef Carpaccio with Arugula and Truffle Oil – Thinly sliced beef tenderloin with arugula, shaved Parmesan, capers, and a drizzle of truffle oil

Creamy Burrata with Heirloom Tomatoes – Fresh burrata cheese with tomatoes, basil, and aged balsamic reduction

Crispy Calamari with Lemon Aioli – Lightly fried calamari served with a zesty lemon aioli

Truffle Risotto Balls – Crispy risotto balls filled with fontina cheese and black truffle, served with a tomato sauce

Arugula and Caramelized Pear Salad – Arugula with caramelized pears, toasted walnuts, blue cheese, and honey-mustard vinaigrette

Tomato and Mozzarella with Pistachio Pesto – Fresh mozzarella and vine-ripened tomatoes drizzled with pistachio pesto

Roasted Carrot and Quinoa Salad – Oven-roasted rainbow carrots, fluffy quinoa, toasted almonds, fresh herbs, and a honey-cumin vinaigrette

Gourmet Caesar Salad – Crisp romaine, shaved Parmesan, house-made garlic croutons, and a light lemon-Caesar dressing with optional anchovy drizzle

Pan-Seared Sea Bass with Lemon Butter – Crisp-skinned sea bass fillets finished with a light lemon-butter sauce and served over sautéed seasonal greens

Herb-Crusted Chicken Breast with Marsala Sauce – Juicy chicken breasts pan-seared and finished with a rich Marsala wine and mushroom sauce

Mushroom and Spinach Risotto with Pan-Seared Shrimp – Creamy risotto with sautéed mushrooms and fresh spinach, topped with quick-cooked, garlicky shrimp

Pappardelle with Cherry Tomatoes, Burrata, and Prosciutto – Fresh pappardelle tossed in a cherry tomato and garlic sauce, crowned with creamy burrata and thin slices of prosciutto

Pan-Roasted Salmon with Herb Yogurt Sauce – Salmon fillets pan-roasted until golden, topped with a creamy herb yogurt sauce and served with lemon-braised asparagus

Seared Duck Breast with Cherry-Port Reduction – Tender duck breast with crisp skin, served with a sweet and tangy cherry-port sauce and sautéed green beans

Classic Tiramisu – Espresso-soaked ladyfingers layered with mascarpone cream and cocoa

Lemon Panna Cotta with Berry Compote – Silky lemon panna cotta topped with fresh berries

Sicilian Cannoli – Crispy pastry shells filled with sweet ricotta, chocolate chips, and candied orange peel

Vanilla Gelato with Espresso – Creamy gelato “drowned” in hot espresso, served with a biscotti

Antipasto salad

Arugula Salad (candied walnuts, green apple, dried cranberries, honey lemon vinaigrette)

Ceasar Salad (romaine lettuce, anchovies, parmesan cheese, sourdough croutons)

Bruschetta

Cheese stuffed meatballs with marinara sauce

Heirloom tomato and mozzarella

Chicken francese with roasted veggies and mashed potatoes

Chicken marsala with roasted potatoes and veggies

Chicken parmesan with angel hair pasta

Tiramisu

Strawberry shortcake

Flourless Chocolate Cake (espresso whipped cream, powdered sugar, raspberries)