16.9 FL OZ Dasani Water

Roasted squash flavored with a Massaman curry, lemongrass, and coconut milk. Gluten free.

Rich and creamy soup with diced garlic lobster tail flavored with sherry, brandy and fine herbs.

Thick and creamy with ginger, garlic and Thai basil. Served with wonton chips. Vegetarian.

Diced Chicken with elbow pasta cooked in a coconut lemongrass broth.

A chili of beef, chicken, Andouille, veggies and beans with a cornbread crumble crust.

Spring mixed greens topped with tempura shrimp, cucumber, mango and sesame seeds. Served with sambal vinaigrette.

Spring mixed greens, red bell pepper, cucumber and sesame seeds, with ginger green onion vinaigrette. Gluten free and vegan.

Crisp butter lettuce, chicken, bacon, hard boiled egg, edamame, cheddar cheese, avocado, tomato and green onion with creamy ginger-soy aioli.

Grilled shrimp served over organic baby greens and sliced avocado, with citrus lemongrass vinaigrette. Gluten free.

Loin of lamb sliced thin, spring mixed greens, cherry tomatoes, sliced avocados, grilled asparagus, couscous cucumbers, topped with caramelized onion & sesame dressing.

Shredded beef short rib, shaved red onion, jack cheese, served in grilled buttery bread, with a side of tomato aioli, and cilantro garlic fries.

Shrimp, chicken, Andouille sausage, peppers, celery, jasmine rice, served in a Cajun sauce, with a side of cornbread.

Whole cut tender young chicken, fried golden brown, served alongside mashed potatoes with gravy, and buttered corn.

Grilled lollipop lamb chops marinated in a Panang curry and coconut milk, grilled and served with mashed potatoes and green beans. Gluten free.

Glazed pulled duck, shaved Napa cabbage, Asian pear slaw and roasted Serrano mango salsa in a soft flour tortilla.

Six hour braised short rib served with mashed potato, garlic broccoli, and a rich brown sauce. Gluten free.

Grilled and chopped shrimp with a sweet Napa slaw, bacon, tomato, green onion and a spicy Sriracha sauce. Served with cilantro garlic fries.

8 large shrimp cooked to perfection with plum wine cream and soft fine ground grits.

Catfish fillet marinated in sambal, fried to perfection and served with sweet napa cabbage coleslaw, salt pork black beans and a Sriracha creole dipping sauce.

Shrimp, stewed chicken, Andouille sausage, crab meat, in rich gravy with red peppers, celery, and spicy scallion, served with jasmine rice and corn bread.

Salmon glazed with a ginger soy sauce over brown rice, mixed with tomato, asparagus and green onions.

Stewed chicken in a massaman curry stew with root vegetables over jasmine rice.

Lobster tail, shrimp, green onions, and angel hair pasta coated in a savory sauce.

Whole blackened tilapia fillet served with creole style rice, grilled asparagus, and a side of Cajun Remoulade.

Fried chicken breast with brioche bun, honey mustard, house pickles, shredded Napa cabbage, pepper jack cheese, sliced tomatoes, served with cilantro garlic fries.

Butter seared whole lobster tale placed on a bed of creamy three cheese sauce, elbow pasta, shaved lobster meat, green onions, and topped with cornbread crumbles.

Breaded & deep-fried spare ribs finished with a rich brown demi-glace sauce, serviced with red peppers, onions, sautéed spinach, jasmine rice, and homemade cornbread.

Pan seared salmon burger on a brioche bun with Creole aioli, topped with butter lettuce, marinated tomatoes, pepper jack cheese, and house bacon.

Grilled skirt steak with a trio of shrimp, paired with sautéed spinach, mashed potatoes, and served with a red curry shiitake demi-glace.

Butter seared whole lobster tale placed on a bed of creamy three cheese sauce, elbow pasta, shaved lobster meat, green onions, and topped with cornbread crumbles.

Vegan.

Vegetarian.

Vegan.

Vegetarian.

Soft baked brownies topped with vanilla ice cream and a drizzle of caramel sauce.

Warm festive style funnel cake dusted with powdered sugar, topped with vanilla ice cream.

Classically done cobbler with fresh whipped cream.

Chocolate cake filled with a chocolate ganache, raspberry, creme anglaise and fruit curd.

Home carrot cake wedge, drizzled in creme anglaise, raspberry puree, and topped with chopped roasted pecans.

Warm sweetened cornbread wedge, dolloped with a fresh berry puree and whipped cream.