Ports Of Call

Seared Lamb Lollipops marinated in fragrant Biryani spices, finished with a rosemary, figs and balsamic glaze

Seared Scallops wrapped in crisp Prosciutto, watermelon and shallot escabeche, finished with aged balsamic caramel

Crisp, golden-fried Shrimp served atop a fresh Heritage tomatoes and mozzarella salad, finished with a drizzle of aged balsamic reduction

Tender Beef skewers glazed with a rich teriyaki sauce, finished with a sprinkle of chili flakes and toasted sesame seeds

Roasted cauliflower steak, spice-crusted with traditional tandoori seasonings, served with vibrant Romesco sauce

Mussels cooked in a rich tomato broth and smoked paprika, finished with fresh parsley and lemon wedges

Sweet Yellow Curry served with Garlic Bread

Tossed in Herb Butter

Served with Ranch Dressing

Buffalo, Garlic Parmesan, BBQ, Spicy Korean Soy, Pimento Honey, Bacon Jam, Chipotle

Mixed Greens, crispy Prosciutto, toasted hazelnuts, watermelon and shallots escabeche, aged Manchego and Blueberry-Balsamic vinaigrette

Crisp Iceberg Wedge brushed with anchovy dressing, Grated Parmigiano Reggiano, rosemary garlic croutons

With candied walnuts, pickled apples, tomatoes, crumbled goat cheese, Champagne Amber Honey vinaigrette

Pan-fried Herb and Panko Crusted Chicken Breast over Arugula salad tossed in Balsamic Vin, finished with Balsamic reduction

Shredded slow-cooked Short Rib in a Sweet and Spicy Barbecue Sauce, on a Cheddar crusted Grille White Bread, with Sauteed Onions and more Cheddar, served with one side

Grilled Marinated Chicken Breast with Applewood Bacon, Pesto Mayo, Baby Gem Lettuce, Tomato and Cucumber in a Tortilla Wrap served with one side

Pimento Glazed Chicken with Bacon Jam and House Made Pickles

Double Smash Patties, Bacon, Cheddar and PepperJack, Caramelized Onions, BBQ and Pickles

1/4 lb. portion of Grilled, Blackened or Fried Grouper with Lettuce, Tomatoes, Onion, Pickle, and Tartar Sauce, on a Brioche Roll served with one side

Fried Chicken Breast topped with Marinara, melted Mozzarella and Parmesan cheese

With Bacon Jam, Gouda, B&B pickles, Pineapple, lettuce and Chipotle Aioli with choice of side

With Banana peppers, Pickled Jalapenos, Pickles served with a Horseradish Remoulade

Blackened Shrimp, Gouda Grit Cake, Pineapple relish

Light Tomato Sauce, Tomato, Basil, Melted Mozzarella and Parmesan on an oven-baked Flatbread

This Vegi Pizza Flatbread has roasted Cherry Tomatoes, Artichokes, Olives, feat Cheese, Red Onion on an oven-baked Flatbread

With Chipotle Aioli

Succulent Lamb lollipops marinated in fragrant biryani spices and seared to perfection, finished with rosemary, figs and balsamic glaze.

Seared Scallops wrapped in crisp prosciutto, watermelon and shallot escabeche, finished with aged balsamic caramel

Crisp, golden-fried Shrimp served a top of a fresh heritage tomatoes and mozzarella salad, finished with a drizzle of aged balsamic reduction

Tender Beef skewers glazed with a rich teriyaki sauce, finished with a sprinkle of chili flakes and toasted sesame seeds

Roasted cauliflower Steak, spice-crusted with traditional tandoori seasonings, served with a vibrant Romesco sauce

Mussels cooked in a rich tomato broth and smoked paprika, finished with fresh parsley and lemon wedges

Golden, tender Calamari served with tangy banana jalapenos, and crisp pickles, accompanied by a horseradish remoulade

Sweet Yellow Curry with Garlic Bread

With Chipotle Aioli

Tossed in Herb Butter

Served with Ranch Dressing

Your choice of Buffalo, Garlic Parmesan, BBQ, Spicy Korean Soy, Pimento Honey, Bacon Jam, Chipotle

Mixed Greens, Crispy Prosciutto, toasted hazelnuts, Watermelon and Shallots escabeche, aged Manchego and Blueberry and Balsamic Vinaigrette

Crisp Iceberg wedge brushed with anchovy dressing, Grated Parmigiano Reggiano, rosemary garlic croutons

Candied walnuts, pickled apples, tomatoes, crumbled goat cheese, Champagne Amber honey vinaigrette

Finished with charred pepper and hazelnut puree, served with your choice of two seasonal sides

Served with basmati rice and naan *contains cashews

Served with Pomme frites, Butter-Poached Asparagus topped with red Wine Jus

Served with coconut-sweet potato puree, charred pineapple relish, pimento-glazed heirloom carrots, and finished with a rich jerk jus

Tender baby Scallops, shrimp and fresh market fish gently simmered in a delicate cream sauce, encased in a flaky golden pastry and finished with a hint of fresh herbs

Provencal fisherman's stew with saffron and fennel-scented tomato broth, clams, scallops, shrimp, mussels, and market fish served with toasted garlic herb baguette

Traditional Lamb

Pan-fried Herb & Panko Crusted Chicken Breast over Arugula salad tossed in Balsamic Vin, finished with a balsamic reduction

Saffron-infused rice with Calamari, Shrimp, Mussels and Clams

Infused with Saffron and finished in a Tomato Broth

Pappardelle Pasta, Caramelized Onions and Peppers, Mushrooms in a Cream Sauce

Served with Sautéed Spinach and garlic, Mashed Potatoes and finished with Citrus Beurre Blanc

Served with Pappardelle Pasta

Pimento Glazed Chicken with bacon Jam and House Made Pickles

Blackened Shrimp, Gouda Grit Cake and Pineapple relish

Marinated Olives, Capers, Garlic, Citrus Zest, EVOO on toasted Crostini

Smoked Lardons, Manchego, Creme Fraiche Custard, on Golden Pastry

Pan Fried Sole Fish with Brown Butter, Lemon, Capers with a Nicoise Salad

Braised Veal Shank, Burgundy Wine, Pearl Onions, Mushrooms, Smoked Bacon and Thyme

with a molten cookie dough center served with Vanilla Bean Ice Cream

Silky Vanilla Custard with a caramelized sugar crust topped with glazed berries