Mother’s Day Lunch

Jumbo Gulf Lump Crab Cake Benedict & Cedar Ridge Farms Egg
House Made English Muffin with Mustard Hollandaise and Watercress Salad

Crispy Lockhart Quail And Sorghum Cured Pork Belly
Loaded Whipped Potatoes with ‘John Smallwood’s’ Country Greens and Smokey Bell Pepper Gravy

Chicken Fried Lobster Tail on French Quarter Cobb Salad
with Saint Anne Sauce, ‘Wabash Cannonball’ Goat Cheese and Old Bay Twists

Hand Cut Fettuccini Aglio E Olio
Butter Sautéed Morel Mushrooms, Sugar Snap Peas, Fire Roasted Cherry Tomatoes and Basil

Pan Seared Alaskan Halibut
on Garden Vegetable Sauté with Tangy Buttermilk Sauce, Dill Oil, Show String Carrots

Olive Oil Poached Bay of Fundy
on English Pea Puree with Shaved Fennel, Asparagus, Orange Salad, Crispy Fingerling Potatoes and Herb Cream Sauce

Cognac Pepper Glazed Filet Mignon & Creamy Lobster Omelet
Chive Beurre Blanc, Blue Cheese Fried Potatoes, Roasted Broccoli Salad, Golden Leeks

Dr. Pepper Braised Lamb Shank
on Cheddar Cheese Jalapeño Grits Casserole, Caramelized Red Pearl Onions, Honey Roasted Brussels Sprouts

Key Lime Tart

Blackland Derby Chocolate Pecan Pie

Strawberry Shortcake