Passed Appetizer: Hickory smoked pork belly on a tangy spicy slaw.
Second Course: Crisp wedge – With candied pecans and a champagne vinaigrette.
Third Course: Creamy Italian tomato bisque soup and a toasted side.
Fourth Course: Pecan hot and fast smoked prime rib with a creamy garlic cheesy mash potato with a sweet roll.
Fifth Course: Grandma’s bread pudding with a Carmel glaze.