Salad Wedges with Chef's Blue Cheese Walnut Dressing (plated)

Buffet:
Stuffed Pork Chops with Moldavienne Sauce (a Dijon-Horseradish sauce)
Creole Shrimp & Grits
Greens with Andouille Sausage
Green Beans with Olive-Shallot Sauce
Roasted Potatoes

Dessert:
Apple Cobbler a la Mode