Jazzed Up Burrata – Creamy whipped burrata cheese paired with bourbon glazed peaches, basil pesto and toasted walnuts. Finished with a hot honey drizzle and grilled toast points.
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 Pasta – Fresh linguine noodles, tossed with sautéed shrimp, scallops and Manda sausage. Finished with caramelized onion, red bell pepper and a zesty Cajun cream sauce.
Redfish Meuniere – Seasoned and seared redfish fillet served over low country blue crab rice, creamy sauce Meunière, and capers.
Lemonberry Bliss – Decadent lemon curd and shortbread bar topped with vanilla ice cream, white chocolate bourbon sauce, blueberry compote, and whipped cream.
Cucumber Ancho Margarita – Olmeca Altos Plata, Ancho Verde chile liqueur, house-made kaffir lime simple syrup and muddled cucumber. Garnished with a Tajin rim.