Appetizers

Cold Smoked Sea Scallops: Basil Oil, Sundried Tomato Chevre, Toasted Almond, Focaccia.

Red Cabbage Cured Salmon: Pickled Wakame Salad, Seasonal Vegetables, Bonito, Plum, Crispy Garlic Shallot Nibs.

Pork Belly: Malaysian BBQ, Jicama Apple Slaw, Crispy Black Rice Canape.

Entrees

Charred Shrimp Tiger Cries Salad: BBQ Shrimp, Tomato, Cucumber, Fresh Herbs, Scallion, Beet and Chili Threads.

Sassafras BBQ Short Ribs: Snow Peas in Datil Butter, Roasted Garlic Crushed Potatoes, Creme Fraiche, Beet Pickled Radish.

Ribeye Scallop Duo: Charred Scallop Carpaccio, Calamansi Ponzu, Steak Sauce, Smoked Sesame Green Beans, Sweet Potato Hash.

Smoked Pork Belly: Maple Glazed Beets, Spinach, Smoked White Cheddar Grits, Fried Leeks.

Cold Smoked Pork Chop: Apple Cider Reduction, Brunoise Bosc Pear, Parsnip Puree, Caramelized Shallots, Seasonal Squash.

Appetizers

Tomato Labneh Canape: Cherry Tomato Confit, Tomato Coulis, Tomato Powder, Tartlet Shell.

Shrimp Escabeche Panzanella Salad: Focaccia Croutons, Cucumber, Shallot, Cultured Cream, Fresh Dill.

Floridian Caprese Salad: Heirloom Tomatoes, Charred Orange Supremes, Mozzarella, Macadamia Nuts, Basil, Fleur de Sel, EVOO, Molasses Balsamic.

Entrees

Chicken Saltimbocca: Prosciutto, Fried Sage, Fontina, Sun-Dried Tomato Orzo Pilaf, Lemon Basil Beurre Blanc.

Lobster Saffron Risotto: Truffle Vanilla Cream, Butter Poached Lobster Tail, Parmesan Cookie, Zucchini.

Ragu Napolitano: Fettuccini, Pancetta, Prosciutto, Beef Chuck. Pork Rib, Marinara, Melon Ball Squash, Fried Basil, Parmesan

Moroccan BBQ Tuna: Ras el Hanout, Spiced Pilaf, Blistered Tomatoes on the Vine.

Appetizers

Smoked Salmon Guacamole: Cucumber Dill Relish, Cream Cheese, Frybread.

Scallop Tuna Ceviche: Croustade, Pink Peppercorn Mango Pico, Chard.

Lobster Cakes: Lemongrass Beurre Blanc, Julienne Hearts of Palm Salad, Microgreens, Boiled Peanuts.

Entrees

Scallop Shrimp Duo: Roasted Corn Spoonbread, Parisian Squash, Orange Vanilla Saffron Cream.

Honey Bourbon Pork Tenderloin: Pumpkin Grits. Bacon Fried Greens.

Sumac Lavender Chicken: Roasted Chestnut Wild Rice Pilaf. Blueberries. Buttermilk Cauliflower Puree.

Pink Pepper Steak au Poivre: Filet Mignon, Black Garlic New Potatoes, Pan Seared Asparagus.

Appetizers

Shrimp Croquettes: Granny Smith Apple Cucumber Slaw, Crispy Garlic Chili Oil, Local Honey, Greek Yogurt.

Yukhoe (Korean Beef Tartare): Tamari, Egg Yolk, Crispy Shiitakes, Cucumber, Daikon, Mung Bean Sprouts, Carrot, Toasted Seaweed Strips and a Honey Gochujang Sauce, with Fried Rice Canapes.

Charred Scallop Pie tee: Black Volcanic Salt, Chevre, Chive, Jalapeno Vinegar.

Entrees

Lechon Kawali: Cauliflower Puree, Torched Eggplant, Lechon Sauce.

Lobster Pho: Consomme, Glass Noodles, Baby Bok Choi, Beech Mushrooms, Charred Scallion, Fried Rice Noodles.

Seed Crusted Tuna and Pappardelle: Bonito Butter, Parisian Zucchini and Yellow Squash, with Chili Coconut Broth.

Gulf Shrimp with Mushroom Dusted Scallop Roulades: Shallots, Wild Mushrooms, Togarashi New Potatoes, Ginger Shellfish Consommé, Seasonal Vegetables, Scallions and Wakame.

Steak and Eggs: Filet Mignon, Soft Poached Egg, Leek Nest, Togarashi, Miso Butter Snow Peas, Charcoal Potato Puree.

Dessert Menu

Blueberry Yum Yum Croustade: Walnut, Cream Cheese, Blueberry Confit, Blueberry Powder

Dirty Chai Creme Brulée: Espresso, Brown Sugar

Toasted Coconut Panna Cotta: Honeycomb Tuille, Gyokuro Tea