I create bold, unforgettable dining experiences inspired by soul food, Southern comfort, and a touch of Caribbean fire.

Gulf Shrimp Wrapped in Applewood Smoked Beef Bacon finished with Cane Pepper Glaze

Chef’s Seasonal Citrus Salad with candied pecans, cucumber ribbons, feta crumble & champagne vinaigrette

Local Catch seafood cevieche

Fresh Local Gulf Catch of the day (Blackened, Pan-Seared, or Herb Crusted)

New york style cheesecake with you. Choice off toppings

Mezze Starter House-Made Hummus with Warm Pita Bread Tzatziki Dip Roasted Red Pepper Dip Stuffed Grape Leaves Marinated Olives & Feta

Main Course Grilled Lamb Kebabs or Chicken Shawarma Accompaniments Herb Couscous with Roasted Vegetables Greek Salad with feta, cucumber, tomato & Kalamata olives

Panna Cotta with a honey-cardamom glaze and crushed pistachios

Warm Goat Cheese Crostini Herb-crusted French goat cheese lightly baked and served over toasted artisan baguette with local honey drizzle, baby arugula, roasted walnuts, and a balsamic reduction

Charcuterie Welcome Board

French Onion Soup au Gratin Slow-caramelized onions in rich beef stock finished with toasted baguette and bubbling Gruyère cheese

Filet Mignon with Red Wine Demi-Glace Pan-seared beef tenderloin finished with a silky Bordeaux reduction. Served with: * Truffle Pommes Purée * Haricots Verts sautéed in garlic butter * Roasted baby carrots with thyme

Seafood Upgrade Option: Herb-Crusted Chilean Sea Bass With beurre blanc sauce, creamy saffron risotto, and asparagus tips

Vanilla Bean Crème Brûlée Classic French custard with caramelized sugar crust, fresh berries,

Chocolate Pot de Crème Rich French chocolate custard finished with whipped cream and shaved dark chocolate

Gulf Coast Oyster Trio

Crab-Stuffed Avocado Halves Creamy avocado halves filled with local blue crab salad, topped with microgreens and a drizzle of lemon aioli

Seared Scallops with Corn Puree Pan-seared local scallops on a bed of sweet corn puree, garnished with crispy pancetta and chives

Seafood Gumbo A rich and hearty gumbo with shrimp, crab, and andouille sausage, served with a scoop of jasmine rice

Seafood Gumbo

Grill Romane Salad with Shrimp

Clam chowder

Blackened Gulf Snapper Crawfish dirty rice, blistered heirloom tomatoes, beurre blanc

Butter-Poached Lobster Tail & Filet Mignon Truffle potato purée, asparagus, red wine demi-glace

Seafood Paella Extravaganza Lobster, mussels, shrimp, scallops, saffron bomba rice

Passion Fruit Cheesecake

Mango and Coconut Panna Cotta Creamy coconut panna cotta topped with fresh mango compote and toasted coconut flakes

Watermelon mint salad

ACCOMPANIMENTS Bacon & Onion Agrodolce A rich sweet-and-savory bacon and caramelized onion relish that complements the delicate scallops. Roasted Asparagus Fresh asparagus spears roasted until tender and finished with sea salt and cracked pepper

Pan-Roasted Dijon Crusted Scallops Perfectly seared scallops finished with a savory Dijon herb crust, served over creamy Georgia sweet corn and topped with vibrant salsa verde

Soufflé cheesecake