— 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