Dinner (Copy) | Savor Fresh Flavors Today

— ENTRÉES —

Modern locally sourced dishes that capture the flavors of the season

GARDEN

— Watermelon Heirloom Tomato Salad —

Fresh Mozzarella, Kalamata Olives, Spiced Papitas and a Basil Vinaigrette

— Grilled Artisan Romaine —

House made Ceasar Dressing, Truffle Oil, and Grated Parmesan Cheese

-- Baby Kale salad--

Bacon lardons, Pickled carrots, Chickpeas, Golden Raisins, Parmesan Dressing

SEA

— Grilled Swordfish —

Sweet Potato Pave, Crispy Capers and a Lemon-Dill Aioli

— Fish Stew —

Mussels, Clams, Scallop, Gulf Fish, Shrimp, and Chorizo in a tomato saffron broth topped with Pernod Aioli

— Roasted Redfish -

Andouille Sausage, Sauteed Holy Trinity and a creole Beurre Blanc

- House Made Fettuccine and Clams -

Guanciale and a White Wine Broth

- Sweet and Spicy Shrimp and Grits -

--Steamed mussels--

Creole Mustard Cream Sauce, White Wine, Spinach

--Fluke Crudo--

Chili Crunch Vinaigrette, Satsuma, Crispy Sweet Potato

Executive Chef Melissa Donahue

LAND

— Cast Iron Seared 8oz Filet —

Truffle Mashed Potatoes, Sauteed Spinach and a Demi-Glaze

- Spiced Lamb Meatballs -

Whipped Feta and a Natural Jus

--Beef tar tar--

Capers, Pickled Red Onion, Horseradish Cream, Fried Quail Egg

--blue corn crepes--

Duck Confit, Corn and Green Tomato Relish, Chili-Lime Crema

--Crispy bourbon brown sugar glazed pork belly--

Kimchee Collard Greens and Toasted Pecans

--Curried Yogurt Marinated Half Chicken

Rice, Snap Peas, Mint

DESSERT

— Goat Cheese Cheesecake —

Topped with Pistachio nuts and Local Honey

— Flourless Chocolate Torte —

Topped with Chocolate and Berry Coulis sauce and Pecan Coconut crumble

— White Chocolate Bread Pudding —

Keylime Creme Anglaise, Berry Coulis, Topped with Powdered sugar

— ENTRÉES —

DESSERT

Contact

Hours

Tues-Sat 11-9
Sun 5-9

Sweet Melissa’s

— ENTRÉES —

DESSERT

Contact

Hours

Tues-Sat 11-9Sun 5-9

Sweet Melissa’s

Tues-Sat 11-9
Sun 5-9