elote, black bean mole, cotija-lime crema, corn salsa

STREET CORN TAQUITOS

tepache-marinated pork chop, plantain & sweet potato mash, shallots, aged rum sauce

DOUBLE CUT BONE-IN PORK CHOP

RUM BATTERED FISH SANDWICH

spicy green thai curry, jasmine rice, parsnip, peppers, turmeric crunchies

GRILLED SALMON

acorn squash hummus, pickled mango, roasted garlic zhoug, za'atar, grilled flatbread

GRILLED STEAK SKEWERS

gently poached shrimp, tiger’s milk, cucumber, celery, avocado, blue corn chips

SPICY SHRIMP CEVICHE

pecans, oyster mushrooms, manchego, chihuahua, smoky tomato sauce, pickled summer squash

SUMMER VEGGIE BURGER

impossible chorizo, bell pepper, broccolini, cashew queso, pibil, tomatillo salsa

CHORIZO & BROCCOLINI TAMALES

drawn sherry butter, pickled fennel seed, black sesame hawaiian roll

WARM MINI LOBSTER ROLL

BEEF FAT FRENCH FRIES

smoky aioli, pickled carrot & daikon, cilantro

JERK SPICED CHICKEN BURGER

koji-marinated steak, korean bbq butter, charred onion salsa, beef fat french fries

GRILLED PRIME HANGER STEAK

RUM BATTERED COD

COCONUT-PECAN BRIOCHE FRENCH TOAST

maple glazed fried chicken, toasted coconut-pecan brioche french toast

FRIED CHICKEN & FRENCH TOAST

PINEAPPLE UPSIDE DOWN BREAD PUDDING

couscous, broccolini, blistered cherry tomatoes, chermoula butter, pistachio dukkah, spanish chorizo

MOROCCAN SPICED HALIBUT

sweet corn grits, BBQ butter, andouille sausage

SHRIMP AND GRITS

chimichurri, toasted macadamia nuts, eel sauce

CHARRED CARROTS

HOUSE MADE KIMCHI

NASHVILLE HOT FRIED OYSTERS

raw salmon, avocado, seaweed, cabbage, sesame, soy, sudachi vin

SALMON TOSTADA

kimchi water & pickled daikon  -OR- pineapple tepache, chili flake, lime

RAW OYSTERS

prime grilled steak, aged cheddar, breakfast potatoes, scrambled eggs, charred salsa, cheddar-jalapeno tortilla, guacamole

STEAK & CHEDDAR BURRITO

In a bowl, combine elote, black beans, and cheddar cheese. Mix until well combined.

Make the Filling

Spoon a small amount of the filling onto each corn tortilla. Roll tightly and secure with a toothpick if necessary.

Assemble the Taquitos

In a large skillet, heat vegetable oil over medium heat. Fry the taquitos until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Taquitos

In a mixing bowl, whisk together sour cream, cotija cheese, lime juice, and garlic powder until smooth.

Combine Ingredients

In a bowl, combine corn, red onion, cherry tomatoes, cilantro, jalapeño, salt, and lime juice. Mix well and adjust seasoning to taste.

Mix Salsa Ingredients

In a saucepan, sauté diced onion and garlic until fragrant. Add black beans, cumin, chili powder, vegetable broth, and salt. Simmer for 10 minutes, then blend until smooth.

Cook the Mole

Corn tortillas

Elote (grilled corn, kernels removed)

Black beans, canned (drained and rinsed)

Cheddar cheese, shredded

Vegetable oil

Sour cream

Cotija cheese, crumbled

Lime juice

Garlic powder

Corn kernels (fresh or frozen)

Red onion, diced

Cherry tomatoes, halved

Cilantro, chopped

Jalapeño, diced (seeds removed)

Salt

Onion, diced

Garlic, minced

Cumin

Chili powder

Vegetable broth

In a large bowl, combine the tepache, salt, and black pepper. Add the pork chops, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

Marinate the Pork Chops

Peel and chop the sweet potatoes and plantains into chunks. Boil them in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter, mash until smooth, and season with salt and pepper to taste.

Prepare the Sweet Potato and Plantain Mash

Heat olive oil in a skillet over medium-high heat. Remove the pork chops from the marinade, letting excess drip off. Sear the chops for about 4-5 minutes on each side, or until they reach an internal temperature of 145°F (63°C). Remove from the skillet and let rest.

Cook the Pork Chops

In the same skillet, add chopped shallots and sauté until translucent. Pour in the aged rum, scraping up any brown bits from the bottom. Allow to reduce by half, then season with salt and pepper.

Make the Aged Rum Sauce

On a plate, place a generous scoop of the sweet potato and plantain mash. Top with the rested pork chop, drizzle with the aged rum sauce, and garnish with cilantro.

Serve

Bone-in pork chops

Tepache (fermented pineapple drink)

Plantains

Sweet potatoes

Shallots

Aged rum

Butter

Olive oil

Black pepper

Cilantro (for garnish)

In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the rum until the batter is smooth and well combined.

Prepare the Batter

Heat the vegetable oil in a large skillet or deep fryer over medium-high heat. Dip each cod fillet into the batter, allowing the excess to drip off, then carefully place in the hot oil. Fry until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.

Fry the Fish

Toast the burger buns lightly. Place a piece of fried cod on each bun, top with creole tartar sauce and slaw of your choice. Close the sandwich and serve immediately.

Assemble the Sandwich

Cod fillets

All-purpose flour

Cornstarch

Baking powder

Burger buns

Preheat the grill to medium-high heat. In a bowl, mix olive oil, salt, pepper, and lime juice. Brush this mixture over the salmon fillets.

Prepare the Salmon

Place the salmon fillets on the grill and cook for about 6-8 minutes per side, or until the fish flakes easily with a fork.

Grill the Salmon

In a pot, combine coconut milk, green curry paste, and vegetable broth. Bring to a simmer.

Cook the Curry

Add sliced bell peppers and parsnips to the pot. Cook for 10-15 minutes until the vegetables are tender.

Add Vegetables

Stir in fish sauce and fresh basil before serving.

Season the Curry

In a saucepan, combine jasmine rice and water. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes until water is absorbed.

Prepare the Rice

In a bowl, mix panko breadcrumbs with turmeric powder and olive oil. Spread on a baking sheet and bake at 350°F (175°C) for 10-15 minutes until golden and crispy.

Prepare Crunchies

salmon fillets

olive oil

salt

black pepper

lime juice

coconut milk

green curry paste

vegetable broth

bell peppers (sliced)

parsnip (sliced)

fish sauce

fresh basil

jasmine rice

water

turmeric powder

panko breadcrumbs

Peel and slice the mango. In a saucepan, combine white vinegar, sugar, and salt. Bring to a simmer until sugar dissolves. Pour over mango slices and let sit for at least 30 minutes.

Prepare the Pickled Mango

Preheat oven to 400°F (200°C). Cut acorn squash in half, remove seeds, and roast cut-side down on a baking sheet for 30-40 minutes until tender. Scoop out flesh and blend with tahini, lemon juice, garlic, olive oil, salt, and water until smooth.

Make the Acorn Squash Hummus

In a food processor, combine cilantro, green chili, roasted garlic, olive oil, lemon juice, and salt. Blend until smooth.

Prepare the Zhoug

Mix dried thyme, oregano, sumac, and sesame seeds in a small bowl.

Make the Za'atar

In a mixing bowl, combine all-purpose flour, yogurt, baking powder, and salt. Mix until a dough forms, then knead lightly. Divide into 4 pieces and roll out into flatbreads.

Prepare the Flatbread

Cut sirloin steak into 1-inch cubes. In a bowl, mix olive oil, garlic powder, paprika, salt, and black pepper. Toss the steak cubes in the marinade and let sit for at least 15 minutes. Thread steak onto skewers.

Prepare the Steak Skewers

Preheat grill to medium-high heat. Grill the steak skewers for about 8-10 minutes, turning occasionally until cooked to desired doneness. Grill flatbreads for 2-3 minutes on each side until slightly charred.

Grill the Skewers and Flatbread

Sirloin steak

Paprika

Skewers

Acorn squash

Tahini

Lemon juice

Garlic

Water

Mango

White vinegar

Sugar

Fresh cilantro

Green chili

Roasted garlic

Dried thyme

Dried oregano

Sumac

Sesame seeds

Yogurt

In a pot of boiling water, gently poach the shrimp for about 2-3 minutes until they turn pink and opaque. Remove from heat and transfer to an ice bath to stop the cooking process.

Poach the Shrimp

In a large mixing bowl, combine the lime juice, jalapeño, salt, and pepper to create the tiger's milk.

Prepare the Tiger’s Milk

Once the shrimp are cool, chop them into bite-sized pieces and add them to the bowl with the tiger’s milk. Stir in the cucumber, celery, avocado, and cilantro, mixing gently to combine.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Chill

Serve the ceviche chilled with blue corn chips on the side for dipping.

shrimp (peeled and deveined)

jalapeño (finely chopped)

cucumber (diced)

celery (diced)

avocado (diced)

cilantro (chopped)

blue corn chips

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add oyster mushrooms and sauté until they are golden brown, about 5-7 minutes. Stir in chopped pecans and cook for another 2 minutes. Remove from heat and let cool.

Prepare the Mushroom and Pecan Mixture

In a large bowl, combine the sautéed mushroom and pecan mixture, grated manchego and chihuahua cheeses, bread crumbs, egg, salt, and black pepper. Mix until well combined.

Mix the Burger Ingredients

Divide the mixture into equal portions and shape each into a burger patty.

Form Patties

In the same skillet, add the remaining tablespoon of olive oil. Cook the patties over medium heat for about 4-5 minutes on each side, or until they are golden and heated through.

Cook the Patties

Place each veggie burger on a bun, top with smoky tomato sauce and pickled summer squash. Serve immediately.

Street Corn Taquitos

Double Cut Bone-in Pork Chop

Rum Battered Fish Sandwich

Grilled Salmon

Grilled Steak Skewers

Spicy Shrimp Ceviche

Summer Veggie Burger

Chorizo & Broccolini Tamales

Warm Mini Lobster Roll

Beef Fat French Fries

Jerk Spiced Chicken Burger

Grilled Prime Hanger Steak

Rum Battered Cod

Coconut-pecan Brioche French Toast

Fried Chicken & French Toast

Pineapple Upside Down Bread Pudding

Moroccan Spiced Halibut

Shrimp And Grits

Charred Carrots

House Made Kimchi

Nashville Hot Fried Oysters

Salmon Tostada

Raw Oysters

Steak & Cheddar Burrito