Smashed Mignon Potatoes & Grilled Asparagus

8oz Yukon Aged Gold Filet

Bone – Manchego In Duck Corn Grits, Asparagus, Blackberry Ginger Glaze

Half Crispy Duck

Shaved Southern Parmesan Caesar, House Salad

Third Course

Second Course

Chive Tomato Oil & Boursin Bisque

Parmesan & Jalapeno Polenta, Abita BBQ Sauce, Crispy Bone – In Duck

Wood Grilled Shrimp & Polenta

Dessert

Yukon Gold Smashed Potatoes & Grilled Asparagus

6oz Aged Filet Mignon

Mustard Seeds, Fresh Fruit, Compote & Toast Points

Roasted Prosciutto Garlic & Brie Pickled Board

White Chocolate Bread Pudding

Seasonal Cheesecake

8oz Aged Filet Mignon

Half Duck, Manchego Corn Grits, Asparagus, Blackberry Ginger Glaze

Crispy Bone – In Duck

Corn & Tasso Macque Choux, Creole Mustard Vinaigrette, Crispy Okra

Pan Seared Sea Bass

Summer Succotash made with Squash, Corn & Edamame

Charley G's Bechamel Crab Cakes

Shaved Parmesan, House Croutons, Deviled Egg

Southern Caesar Salad

Tomato & Boursin Bisque

Smoked Duck & Andouille Gumbo

Roasted Garlic, Pickled Mustard Seeds, Fresh Fruit, Compote & Toast Points

Prosciutto & Brie Board

Pan-Seared Salmon

served with creamy polenta and seasonal vegetables

Braised Beef Short Ribs

Mixed greens topped with grilled chicken and a light vinaigrette.

Grilled Chicken Salad

Juicy beef patty with lettuce, tomato, and onion on a toasted bun.

Beef Burger

Remove the filet from the refrigerator and let it sit at room temperature for 30 minutes before cooking.

Prepare the Filet

Rub the filet with olive oil, salt, black pepper, and fresh rosemary on both sides.

Season the Filet

Preheat the grill to medium-high heat. Grill the filet for 4-5 minutes on each side for medium-rare or until the desired doneness is reached.

Grill the Filet

Remove the filet from the grill and let it rest for 5 minutes before slicing.

Rest the Filet

In a large pot, bring salted water to a boil. Add the Yukon Gold potatoes and cook until tender, about 15-20 minutes.

Boil the Potatoes

Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, black pepper, and garlic powder. Use a potato masher to smash until desired consistency is reached.

Mash the Potatoes

Trim the woody ends off the asparagus and rinse under cold water.

Prepare the Asparagus

In a bowl, toss the asparagus with olive oil, salt, and black pepper until evenly coated.

Season the Asparagus

Preheat the grill to medium heat. Grill the asparagus for about 5-7 minutes, turning occasionally until tender and slightly charred.

Grill the Asparagus

Yukon Aged Gold Filet

Olive oil

Salt

Black pepper

Fresh rosemary

Yukon Gold potatoes

Butter

Heavy cream

Garlic powder

Asparagus

Preheat your oven to 375°F (190°C). Clean the duck and pat it dry with paper towels. Score the skin in a diamond pattern, being careful not to cut into the meat. Rub the duck inside and out with salt and black pepper, then drizzle with olive oil.

Prepare the Duck

Place the duck on a roasting rack in a roasting pan and roast in the preheated oven for 1.5 to 2 hours, or until the skin is crispy and the internal temperature reaches 165°F (74°C). Baste the duck with its own juices every 30 minutes.

Roast the Duck

In a large saucepan, bring the water to a boil. Slowly whisk in the corn grits, reduce the heat to low, and simmer for about 20 minutes, stirring frequently to prevent lumps.

Cook the Grits

Once the grits are thick and creamy, stir in the milk, grated Manchego cheese, and butter. Mix well until the cheese is melted and the grits are creamy. Season with salt to taste.

Finish the Grits

Trim the woody ends off the asparagus and rinse them under cold water. Toss with olive oil and salt.

Spread the asparagus on a baking sheet and roast in the oven (alongside the duck) for about 15-20 minutes, or until tender and slightly crispy.

Roast the Asparagus

In a small saucepan over medium heat, combine the blackberries, grated ginger, honey, and balsamic vinegar. Cook until the blackberries break down and the sauce thickens, about 10 minutes.

Make the Glaze

If desired, strain the sauce to remove the seeds for a smoother glaze. Set aside to cool slightly.

Strain the Glaze

Whole duck

Corn grits

Water

Milk

Manchego cheese, grated

Asparagus spears

Blackberries, fresh

Ginger, grated

Honey

Balsamic vinegar

Preheat your oven to 375°F (190°C). Cut the stale bread into 1-inch cubes.

Prepare the Bread

In a large bowl, toss the bread cubes with olive oil, garlic powder, salt, and black pepper until evenly coated.

Season the Croutons

Spread the seasoned bread cubes on a baking sheet in a single layer and bake for 15-20 minutes, or until golden brown and crispy. Stir halfway through to ensure even browning.

Bake the Croutons

Place the eggs in a pot and cover with cold water. Bring to a boil, then reduce heat to low and simmer for 10 minutes.

Boil the Eggs

Remove the eggs from the pot and place them in an ice bath for 5 minutes. Peel the eggs and slice them in half lengthwise.

Cool and Peel

In a bowl, scoop out the yolks and combine them with mayonnaise, Dijon mustard, white vinegar, salt, black pepper, and paprika. Mix until smooth.

Make the Filling

Spoon or pipe the yolk mixture back into the egg whites. Garnish with chopped chives.

Fill the Eggs

Wash and dry the romaine lettuce. Chop it into bite-sized pieces and place it in a large salad bowl.

Prepare the Lettuce

Add the shaved Parmesan cheese and Caesar dressing to the lettuce. Toss gently to combine.

Assemble the Salad

Sprinkle black pepper over the salad to taste.

Season the Salad

Serve the salad with lemon wedges on the side and garnish with croutons. Add deviled eggs on the side if desired.

Serve

stale bread (French or Italian)

olive oil

garlic powder

salt

black pepper

large eggs

mayonnaise

Dijon mustard

white vinegar

paprika

chives (for garnish)

romaine lettuce

Parmesan cheese (shaved)

Caesar dressing

lemon wedges (for serving)

In a mixing bowl, combine olive oil, minced garlic, lemon juice, chopped rosemary, salt, and black pepper. Add the chicken breasts to the bowl, ensuring they are well coated with the marinade. Cover and refrigerate for at least 30 minutes.

Marinate the Chicken

While the chicken is marinating, preheat your grill to medium-high heat.

Preheat the Grill

Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

While the chicken is cooking, trim the woody ends off the asparagus and rinse them under cold water. Halve the cherry tomatoes.

Prepare the Asparagus and Tomatoes

In a skillet, heat a tablespoon of olive oil over medium heat. Add the asparagus and sauté for about 4-5 minutes until tender-crisp. Add the halved cherry tomatoes and balsamic vinegar, cooking for an additional 2-3 minutes until the tomatoes start to soften.

Sauté the Vegetables

Once the chicken is cooked through, remove it from the grill and let it rest for a few minutes. Serve the grilled chicken alongside the sautéed asparagus and tomatoes on a plate.

Plate the Dish

Optionally, garnish the dish with additional chopped rosemary or a drizzle of balsamic reduction. Enjoy your delicious third course!

Garnish and Enjoy

Chicken Breast

Olive Oil

Garlic

Lemon Juice

Fresh Rosemary

Black Pepper

Cherry Tomatoes

Balsamic Vinegar

In a large pot of salted boiling water, add the fettuccine and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.

Boil the Pasta

Once cooked, drain the pasta in a colander and reserve about 1 cup of the pasta water for later use.

Drain and Reserve

In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.

Sauté Garlic

Add the halved cherry tomatoes to the skillet. Cook for about 5 minutes, stirring occasionally, until the tomatoes start to soften and burst.

Add Cherry Tomatoes

Add the cooked fettuccine to the skillet along with the reserved pasta water, chopped basil, salt, black pepper, and crushed red pepper flakes. Toss everything together to combine well and heat through for another 2-3 minutes.

Combine Ingredients

Remove from heat and sprinkle grated Parmesan cheese over the top. Serve immediately, garnished with extra basil if desired.

Serve the Dish

Pasta (Fettuccine)

Garlic (minced)

Cherry Tomatoes (halved)

Fresh Basil (chopped)

Parmesan Cheese (grated)

Crushed Red Pepper Flakes

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped shallots and sauté for about 3-4 minutes until they are translucent.

Sauté Aromatics

Add the minced garlic, diced carrots, and diced celery to the pot. Cook for another 5 minutes, stirring occasionally until the vegetables soften.

Add Garlic and Vegetables

Stir in the diced tomatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes.

Incorporate Tomatoes and Broth

Using an immersion blender, blend the bisque until smooth. Alternatively, carefully transfer the bisque to a blender in batches. Once blended, return to the pot and stir in the Boursin cheese until melted and creamy.

Blend and Add Boursin

Add salt, black pepper, and chopped chives to the bisque and stir to combine. Adjust seasoning to taste. Keep warm over low heat.

Season the Bisque

In a small saucepan, combine 1 cup of olive oil, finely chopped chives, and halved cherry tomatoes.

Heat the mixture over low heat for about 10-15 minutes, allowing the flavors to infuse. Do not let the oil boil.

Infuse the Oil

Once infused, season with salt to taste. Strain the oil through a fine-mesh sieve to remove the solids and transfer to a jar or bottle.

Season and Strain

Shallots, finely chopped

Garlic, minced

Carrots, diced

Celery, diced

Tomatoes, diced (canned or fresh)

Vegetable Broth

Boursin Cheese

Chives, chopped

Chives, finely chopped

Cherry Tomatoes, halved

In a large pot, bring 4 cups of water to a boil. Stir in the cornmeal slowly to prevent lumps from forming.

Prepare the Polenta

Reduce the heat to low and stir in salt and jalapeño. Cook for about 30 minutes, stirring frequently until thickened.

Cook the Polenta

Remove from heat and stir in butter and grated Parmesan cheese until melted and well combined. Set aside.

Finish the Polenta

In a bowl, combine olive oil, minced garlic, salt, black pepper, and lemon juice. Add the shrimp and toss to coat. Let marinate for at least 15 minutes.

Marinate the Shrimp

Preheat a wood grill. Skewer the shrimp and grill for 2-3 minutes on each side until pink and cooked through.