Smoke Salmon Carpaccio

Bedded of thinly vertically sliced cucumbers, smoked salmon topped with lemon, and honey cream cheese w/ sprigs of dill, arriels and basil oil....

Add Caviar **

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Crab stuffed Prawns

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

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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.

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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.

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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, (jalapeno- option) 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- Filet Mignon & Sauteed Colossal Shrimp

Chef Boujee Rub crusted mignon, grilled then baked to perfected temp with our signature sauce, Port & Berry reduction. Tiger or Argentina Shrimp are pan seared & marinated in our Chef Boujee Butter sauce.

Flambe Foster 

Sweet fresh (Banana, strawberry shortcake or peaches) are caramelized with vanilla extract and flambe with cognac and served over French Vanilla Ice cream topped with cinnamon toast crunch 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**

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Crab Cakes

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

Cherry Honey Glazed Salmon

This tart sweet, savory, and flaky Salmon that balances out with port wine and cherry juices reduced with earthly essence with a bit of Paprika amps up the flavor profile, adding an irresistible smoky touch on bed Cheesy Couscous 

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The Sweeties

A French light strawberry mousse cake layered with milk and dark chocolate ganache center and a brown butter brownie topped with a white chocolate red mirror glaze