Cajun Empanadas – Flaky pastry crust stuffed with tender crawfish tails, Tasso ham, and fresh corn. Fried golden and served on a bed of shredded lettuce, zesty remoulade, and pico de gallo.
Blackened Tuna Salad – Yellowfin tuna seared rare and served over a bed of kale and chopped romaine. Lightly tossed in a sesame lime dressing with shaved peppers, carrots, scallion, cabbage, and cilantro. Finished with fried okra and a southern peanut drizzle
Low Country Curry – Fresh littleneck clams, shrimp, and crawfish tails simmered in a light, yellow curry sauce. Set around a bed of seasoned rice and served with garlic bread crostini.
Lobster, Shrimp & Grits – Butter poached shrimp and sweet Maine lobster, tossed in a Louisiana-style beurre blanc and served over fried grit cakes.
Double Decadence – Creamy chocolate mousse served alongside vanilla cheesecake filling and topped with raspberry compote, streusel crumb crunch, whipped cream, and fresh raspberries.
Bourbon Berry Breeze – Maker’s Mark bourbon blended with strawberry purée and fresh lemon, then topped with a splash of Fever Tree ginger beer to create a craveable summertime cocktail.