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Chef Ju'von's Sample Menus
If this is your first time here, below you'll find some sampled menus. But don't feel limited by what you see here. If you have something special in mind, book a call with Chef to discuss your ideal eggcperience. Your meal is tailored to your desires!


Pear Carpaccio

Bedded of thinly vertically sliced pears, topped with aged Gorgonzola cheese, mix fresh greens, candied pecans, dark balsamic reduction, robust oil, and honey 

Add Caviar **

Crab stuffed Shrimp

Large Shrimp stuffed with lumped crab meat served over a bed of arugula and finished with a lemon butter garlic sauce

Roasted Deconstructed Chicken & Pasta

Chef Boujee Rub crusted bone in Chicken breast, grilled with a roasted finished served over pasta tossed in garlic butter lemon sauce. (this can be served with potatoes)

Strawberry Swirl Cheesecake

Our strawberry cheesecake has a soft cookie crumble finish topped of with our strawberry compote and coconut chocolate balsamic reduction with liquor.


Burrata Cheese Salad

Fresh heirloom tomatoes topped with creamy burrata cheese, watermelon, prosciutto ,drizzled with a Aged balsamic reduction, a robust EVO, flor del sel, cracked  pepper and garnished with fresh oregano


Braised Short ribs on Cornbread Hot Cakes

Pan fried flat cornbread with slow braised bbq short ribs finished with sour cream and chives


T Bone Lamb Steak & Braised Collard Greens with sautéed strawberries  
Lamb is crusted and rub down with in house spices, seared then bake to perfection under a port and berry reduction tag alongside our Signature dish Collard greens which are slowly braised with bacon for taste topped with sautéed caramelized strawberries


Salted Caramel cake

 Layers of fluffy yellow butter cake with layers of creamy caramel buttercream and salted caramel topped with dripping salted caramel


Mix Green Salad 

Mix greens, fresh raspberries, cornbread croutons, toasted candied pecans or candied pepper bacon, crumbled goat cheese and grilled peaches (according to season sautéed pears in white wine)

Chef's Jerk Shrimp and Lobster Bisque Grits 

Shrimp marinated in a jerk seasoning topped over slowly cooked grits in lobster broth, heavy cream,  and garnished with crumbled goat cheese and covered with our brown butter jerk sauce.

Surf & Turf

Chef Boujee Rub crusted NY Strip, grilled then cascaded with our signature sauce, Port & Berry reduction. Red Argentina Shrimps are pan seared & marinated in our Chef Boujee Butter sauce.

(change surf & turf options are available)


Flambe Foster 

Sweet fresh (Banana, Cotton Candy strawberry shortcake or hot peach cobbler) are caramelized with vanilla extract and flambe with cognac and served over French Vanilla Ice cream and edible (24 kt gold flakes for birthdays only)

Smoke Salmon Crostinis

Toasted crostinis based with lemon creme fresh, topped with honey goat cheese, fried capers, and shallots and fresh dill

Add Caviar**

Crab Cakes

Pan seared, filled with peppers & spices on a bed of Organic fresh Arugula and tagged with Chef’s Yummy Tummy Bummy sauce and a shucked corn salsa 

Crispy Chilean Sea Bass*20

 Flaky pan seared Sea bass or Salmon that balances out with a lemon sesame seed reduction over a bed of roasted baby bok choy sided with a sweet & savory potato pure

Creamy Warm Carrot Cake

Our fresh oven baked soft creamy carrot cake topped  with whipped pillowed cognac cream finished with sugar crumbled licking glass  


Other Apps

Honey Lemon pepper Scallops

Pan seared scallops on a bed of arugula drizzled with hot honey lemon pepper with candied bacon 

Arugula Crostini

Toasted garlic crostini with burrata cheese and a balsamic reduction

Raspberry Kale Caesar Salad

Rainbow Kale drizzled w/ creamy caesar dressing with homemade Italian croutons, topped with crispy asiago and parmesan cheese & Fresh Raspberries

add shrimp or grilled chicken breast **

Other Desserts

It gets better here! There's no limitations to proteins!

Lobster ravioli​

Served with a garlic lemon butter cream sauce

Chef Boujee Rub crusted Rack of Lamb​ *$30

7 chops

Crown Rack of Lamb Fire Presentation *$100

feeds 8

Mustard glaze Bone In Center cut Pork Chop

(Another flavor Grilled Jerk Butter Pork Chops

or Ginger Honey Glaze)

Chilean Sea bass** $20x

Stuffed Lobster with Cheese and Mac ***$30x

Lobster Tail** $12x

Chef Boujee Rub Flambeed TomaHawk**$38 

(feeds up to three people)


Chef Boujee Rub Bone In Ribeye** $12

**=sale increase per person

Salad add-ons and or entree's

5 Sautéed shrimp in garlic sauce **


Grilled Chicken breast **


à la mode**


Everyone's Dessert can have Edible 24kt gold **



 Packages you can select

Touch of Edible 24kt gold on the entree

$5 per person additional

Entre Covered w/ Edible 24kt gold 

$12 additional per person


Lobster & Crab Bisque

Female lobster, with a touch of Cognac and crab salad


Broccoli & Cheddar

deliciously rich, thick and creamy broccoli soup that is loaded with the comforting flavors of broccoli and cheddar. 

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