Chef Ambrosia Bradshaw

Tuscan Harvest Salad | A crisp medley of romaine and baby arugula tossed with heirloom cherry tomatoes, shaved Persian cucumbers, and julienned bell peppers. Topped with house-made focaccia croutons and a zesty lemon-herb vinaigrette

Blistered Tomato & Basil Bruschetta | Toasted artisanal bread rubbed with garlic and topped with a vibrant mixture of vine-ripened tomatoes, fresh basil, and a thick balsamic reduction

Arancini – Crispy golden risotto balls, stuffed with creamy cheese, lightly seasoned, and served with a rich marinara dipping sauce

Pollo alla Margherita con Pasta del Orto | Pan-seared herb-marinated chicken breast topped with melted fresh mozzarella and a nut-free basil pesto. Served over garlic-and-oil linguine with roasted zucchini and charred broccoli

Course 4: Celebration Lemon-Berry Ricotta | Light, whipped lemon ricotta in a buttery crust, topped with a macerated berry compote and fresh mint

Pan-Seared Scallops: Jumbo Atlantic scallops served over a bright corn and edamame succotash with a house-made herb oil

Crispy Braised Pork Belly: Slow-cooked pork belly with a honey-soy glaze, served alongside pickled radish and micro-greens

Classic Caesar Salad: Crisp romaine hearts tossed in a house-made creamy Caesar dressing with artisanal croutons and shaved parmesan

Lobster Bisque: A velvety, rich seafood cream finished with a touch of sherry and butter-poached lobster morsels

.Prosciutto & Arugula Salad: Peppery arugula topped with thinly sliced prosciutto, toasted pine nuts, and a house-made balsamic vinaigrette

.Blackened Shrimp Crostini: Spicy tail-on shrimp perched atop toasted baguette with a zesty lemon-garlic remoulade

Garlic & Herb Crab Legs: Premium steamed crab leg clusters drenched in a roasted garlic and fresh herb clarified butter, served with charred corn and roasted fingerling potatoes

Grilled Ribeye with Garlic Peppercorn Compound Butter: Hand-cut ribeye grilled to perfection, topped with a house-made roasted garlic and cracked peppercorn butter, served with garlic-smashed potatoes

Blood Orange Glazed Chicken: Smoky grilled chicken breast glazed with a vibrant, house-made blood orange reduction, served with wild rice pilaf and brown butter sautéed asparagus

Lemon Curd Tart: A buttery shortbread crust filled with silky, house-made lemon curd and topped with fresh seasonal berries

Warm Peach Cobbler: Fresh-baked peaches with a cinnamon-sugar crumble, served with a side of vanilla bean crème anglaise

Dark Chocolate Mousse: Rich, whipped dark chocolate finished with a hint of sea salt and artisanal honeycomb brittle

Sweet & Heat Shrimp – Jumbo chilled shrimp paired with a bold, house-made mango-habanero chutney and finished with fresh-cut micro-cilantro

Chef’s Garden Champagne Salad – Seasonal greens, heirloom cherry tomatoes, and paper-thin shaved radishes tossed in a light, effervescent champagne vinaigrette

The Platinum Duo (Surf & Turf) – Sliced center-cut Ribeye and succulent butter-poached Lobster tails over velvet garlic-herb mashed potatoes and charred roasted broccoli

Brownie au Caramel – A decadent, fudgy double-chocolate brownie served warm, topped with premium vanilla bean ice cream and our signature salted caramel drizzle

Gâteaux de Crabe au Luxe – Premium lump crab meat seasoned with Dijon and fresh fines herbes. Pan-seared to a delicate golden brown and paired with a zesty lemon-dill remoulade

Soupe à l'Oignon Classique – A rich, velvety beef broth with caramelized Vidalia onions, topped with a toasted artisan crostini and a thick, bubbly layer of melted Gruyère cheese

Poulet Chasseur – Pan-seared chicken breast smothered in a classic "Hunter’s Sauce" of dry white wine, mushrooms, and tomatoes. Served with tender roasted asparagus spears

Crème Brûlée à la Vanille – A silky, Madagascar vanilla bean custard base fired with a contrasting layer of hand-burnt sugar and topped with fresh seasonal berries

Coconut Shrimp Golden - crispy shrimp encrusted in a toasted coconut crust, delivering a perfect balance of crunch and tropical sweetness. Served with a vibrant sweet chili dipping sauce that adds a lively kick of heat and tang

Spiced Plantain & Avocado Bites – Crisp fried plantains topped with smashed avocado, lime zest, and a hint of smoked paprika

Tropical Fruit & Burrata – Creamy burrata cheese paired with fresh pineapple, mango, and passion fruit drizzle, finished with microgreens

Mini Pulled Pork Sliders – Slow-cooked pork tossed in a light tropical barbecue glaze, served on soft brioche with fresh slaw

Huli Huli Chicken Bites - Tender, marinated chicken bites grilled to perfection and glazed with a smoky-sweet Huli Huli sauce. Served alongside caramelized pineapple, charred onions, and vibrant bell peppers

Shrimp & Tropical Salsa – Lightly sautéed shrimp served with mango, pineapple, red pepper, and fresh lime salsa

Caribbean Beef Crostini – Seasoned ground beef on toasted baguette rounds, topped with tropical mango salsa and microgreens

Grilled Pineapple & Prosciutto Bites – Sweet grilled pineapple paired with thin prosciutto, finished with a drizzle of honey-lime vinaigrette

Seared Shrimp & Citrus Butter – Large shrimp seared and drizzled with tropical citrus-butter sauce, served with island-style vegetables and rice pilaf

Crispy Pork Belly – Slow-cooked pork belly with caramelized edges, served atop coconut-infused rice with citrus-habanero glaze

Jerk Chicken Thighs – Skin-on chicken thighs with authentic jerk seasoning, char-grilled, and served with coconut rice and black beans

Grilled Island Steak – Ribeye steak marinated in brown sugar, lime, and island spices, served with roasted sweet potatoes and pineapple-mango salsa

Mango Sorbet with Fresh Mint – Smooth, refreshing mango sorbet accented with a hint of lime, finished with fresh mint leaves

Banana Rum Cake – Moist banana cake infused with a subtle rum flavor, drizzled with caramel sauce, and garnished with toasted coconut

Grilled Pineapple with Brown Sugar Glaze – Sweet pineapple caramelized over the grill, brushed with brown sugar glaze, and finished with a sprinkle of cinnamon

Chilled Citrus Shrimp Salad – Jumbo shrimp, orange segments, arugula, and champagne vinaigrette

Crispy Chicken Bites with Hot Honey - Drizzle Golden, tender chicken finished with a light chili honey glaze and fresh herbs

Creamy Tomato Basil Soup - Slow-simmered tomatoes blended smooth and finished with cream and fresh basil

Spinach & Artichoke Stuffed Mushrooms - Savory, creamy filling baked until golden and topped with parmesan

Charred Lemon Garlic Shrimp - White wine, roasted garlic, chili flakes, fresh parsley, grilled lemon Served over herbed couscous with blistered cherry tomatoes

Lemon Garlic Roasted Chicken - Oven roasted to juicy perfection with a bright infusion of fresh lemon and garlic. Served with fragrant herb rice and southern style green beans

Grilled Steak with Chimichurri - Tender grilled rib-eye served with roasted potatoes and green beans

Smothered Pork Chop Pan-seared - bone-in pork chop simmered in rich caramelized onion gravy, served over creamy garlic mashed potatoes with seasonal vegetables

Warm Apple Crisp with Vanilla Cream - Cinnamon-spiced baked apples with a golden oat crumble, served warm with silky vanilla cream

Classic Cheesecake with Berry Compote - Creamy vanilla cheesecake with a buttery graham crust, topped with warm mixed berry compote

Ceviche del Mar – Fresh fish and shrimp marinated in lime juice with cilantro, red onion, and diced mango

Empanadas de Pollo – Flaky pastries stuffed with spiced shredded chicken, served with chimichurri dipping sauce

Totopos y Salsa Trio – House-made tortilla chips with roasted tomato salsa, mango-pineapple salsa, and creamy avocado dip

Mini Arepas de Queso – Golden corn cakes filled with melted Latin cheeses

Tostones con Guacamole – Twice-fried plantains topped with fresh guacamole and a hint of lime

Yuca Frita – Golden, crispy yuca sticks with a tender, fluffy interior, perfectly fried to a light crunch. Served with a silky garlic-cilantro aioli that’s tangy, herbaceous, and just the right balance of zesty and savory for dipping

Sopa de Tortilla – Rich tomato-based soup with crispy tortilla strips, avocado, and crema

Ensalada de Quinoa y Mango – Quinoa, fresh greens, tropical mango, avocado, and citrus vinaigrette

Pozole Rojo – Traditional hominy soup with tender pork, garnished with cabbage, radish, and lime

Caldo de Pollo – Comforting Latin-style chicken soup with vegetables and fresh herbs

Ensalada de Nopal – Fresh cactus salad with cherry tomatoes, onion, and queso fresco

Chili-Lime Shrimp Salad – Spicy grilled shrimp on mixed greens with avocado and a chili-lime dressing

Pollo al Ajillo – Tender chicken roasted with garlic, olive oil, and Latin spices, served with arroz con cilantro

Carne Asada – Grilled skirt steak marinated in citrus and spices, served with sautéed peppers and onions

Pescado a la Veracruzana – Pan-seared fish with tomato, olive, and caper sauce, accompanied by cilantro rice

Ropa Vieja – Tender, slow-cooked shredded beef simmered in a savory tomato and roasted red pepper sauce, infused with garlic, onions, and subtle Latin spices. Served alongside creamy black beans and fluffy, fragrant rice

Pollo Relleno de Queso y Espinaca – Juicy, herb-marinated chicken breast stuffed with creamy Latin-style cheese and sautéed spinach, pan-seared to golden perfection and a tangy roasted red pepper sauce with cilantro-lime rice and seasonal vegetables

Camarones al Coco y Limón – Succulent jumbo shrimp lightly coated in a delicate coconut crust, pan-seared to a golden crisp, and finished with a bright, zesty lime beurre blanc. Served with fragrant cilantro-lime rice

Mango Mousse Cups – Light and airy mango mousse with a tropical fruit compote

Coconut & Lime Rice Pudding – Creamy rice pudding infused with coconut milk and lime zest

Dulce de Leche Empanadas – Mini pastries filled with sweet, creamy carame

Flan de Caramelo – Classic creamy caramel custard with a delicate caramel glaze

Tres Leches Cake – Light sponge cake soaked in three types of milk, topped with whipped cream and fresh berries

Churros con Chocolate – Crispy cinnamon-dusted churros with rich chocolate dipping sauce

Bruschetta Crisp - toasted baguette slices crowned with a vibrant mix of ripe tomatoes, fragrant basil, and minced garlic, finished with a delicate drizzle of aged balsamic reduction. A refreshing and flavorful classic to awaken your palate

Caesar Salad - Crisp romaine lettuce topped with crunchy croutons and a generous sprinkle of shaved parmesan

Caprese Skewers - Cherry tomatoes, mozzarella, and fresh basil drizzled with balsamic glaze on skewers—fresh, simple, and flavorful

Dolce Vita Prosciutto & Brie - Delicately sliced prosciutto layered with creamy Brie and crisp apple slices, finished with a drizzle of honey and cracked black pepper for the perfect sweet and savory balance

Roasted Tomato & Basil Soup - Creamy tomato soup garnished with fresh basil and a swirl of cream

Italian Wedding Soup - A rich, slow-simmered broth layered with deep, savory flavor, featuring tender, hand-crafted meatballs, vibrant baby spinach, and petite pasta pearls. Finished with a touch of fresh herbs

Arancini – Crispy golden risotto balls, stuffed with creamy cheese, lightly seasoned, and served with a rich marinara dipping sauce

Calamari Fritti – Tender squid, lightly fried to golden perfection, served with a zesty lemon aioli for a bright, tangy finish

Frittata al Forno – Light baked egg frittata with seasonal vegetables and fresh herbs

Funghi Ripieni – Roasted mushrooms stuffed with ricotta, herbs, and breadcrumbs, baked to golden perfection

Gamberi all’Aglio – Sautéed shrimp in garlic, olive oil, and a hint of chili for warmth

Polpette di Carne – Tender Italian meatballs in a rich tomato sauce, finished with Parmesan

Chicken Alfredo - Creamy Alfredo sauce over fettuccine pasta, served with tender, seasoned chicken that's rich, smooth, and satisfying served with a side salad

Pasta Verdure di Lusso – pasta in a san marzano tomato sauce, adorned with a medley of cremini mushrooms, bell peppers, red onions, black olives, and sun-kissed tomato with shavings of parmesan and finished with fresh basil

Shrimp Scampi - Plump shrimp sautéed in garlic, butter, and white wine, tossed with pasta and fresh herbs. Classic, comforting, and always a crowd pleaser

Penne Arrabbiata - Penne pasta tossed in a spicy garlic and tomato sauce with a hint of chili for just the right kick

Velour di Lasagna - Layered pasta featuring, slow-simmered Bolognese sauce, layered with creamy ricotta, spinach & melted cheeses. Served with a crisp side salad for a balanced and satisfying meal

Pollo Ripieno al Pesto - Tender roasted chicken breast filled with creamy ricotta, basil pesto, and sun-dried tomatoes, finished with a Parmesan cream sauce, Served with garlic butter fettuccine & roasted seasonal vegetables

Tiramisu – Layered espresso-soaked ladyfingers with mascarpone cream and a dusting of cocoa

Mini Strawberry & Blueberry Cheesecakes – Velvety, individual New York-style cheesecakes topped with a vibrant compote of fresh summer berries and a mint garnish

Velluto di Cioccolato – A sophisticated mini Hershey-style pie; a buttery graham cracker crust filled with a silky-smooth milk chocolate mousse, finished with a cloud of whipped cream and fine chocolate curls