Chef Anderson S Delima

Moroccan Carrot Salad Shaved carrots with fennel, Aleppo pepper, lemon, olive oil, and herbs. Served chilled

Mezze Selection (choose three) — hummus, baba ganoush, kopanisti, or tzatziki

Cucumber Salad Fresh cucumbers tossed with feta, dill, red onions, cherry tomatoes, and house-made croutons in a light vinaigrette

Beets with Labneh Roasted beets served over labneh, drizzled with tahini and sprinkled with za’atar

Green Salad Mixed greens tossed in a lemon citronette. Simple and bright

Labneh Tzatziki Strained labneh blended with grated cucumber, garlic, lemon, and fresh herbs. Cool, creamy, and sharp

Matbucha Slow-cooked roasted tomatoes and red peppers with garlic, olive oil, and spices. Served as a rich, smoky dip

Kopanisti Whipped feta blended with roasted red peppers, garlic, and olive oil. Creamy, tangy, and perfect for spreading

Tabbouleh Bulgur wheat mixed with fresh parsley, mint, red onions, and diced tomatoes, tossed in lemon juice and olive oil. Bright, herbaceous, and refreshing

Marinated Mediterranean Olives A bold mix of olives marinated with citrus, herbs, and spices from Southern Europe and North Africa

Pickled Vegetables, Mediterranean Style A rotating mix of house-pickled vegetables infused with herbs, chili, and spice blends from the Levant

Shakshouka Baked eggs in a rich tomato–pepper stew, gently spiced and served with crusty bread

Kibbeh Traditional Middle Eastern dish made with bulgur, pine nuts, herbs. Options: beef, lamb, or vegetarian

Char-grilled squid with sumac and chile-honey vinaigrette, cooled by a swipe of labneh. Finished with crispy shallots and fresh herbs for brightness and bite

Roasted Eggplant with Harissa Yogurt, Crispy Chickpeas, and Coriander – Roasted until melting, layered over spiced yogurt, topped with crunchy chickpeas and fresh herbs

Roasted Sardines with Za'atar – Whole sardines, fennel, orange-infused olives, labneh, charred lemon

Falafel Crispy fried garbanzo bean fritters mixed with fresh herbs and spices. Served with lemon, pickled turnips, and tahini sauce

Harissa Kafteh Grilled spiced patties made with your choice of lamb, beef, or vegetarian mix. Infused with harissa, garlic, and herbs. Served with grilled onions, warm flatbread, and lemon

Grilled Octopus Charred octopus served over preserved lemon potatoes, dressed with tomato citronette. Finished with Kalamata olives, capers, and a touch of pimentón

Grilled mackerel escabeche, shaved fennel, onions, olive oil

Mussels with tomato, roasted peppers, garlic, onions, and Mediterranean spices, served with grilled bread

Dorade Royale, Moroccan Style Whole dorade roasted with lemon, garlic, chermoula herbs and warm spices. Served with charred lemon and pan juices

Whole Mediterranean Sea Bream Oven-roasted with preserved lemon, coriander, parsley, and garlic. Finished with a drizzle of olive oil and served with charred lemon and herb jus

Beef Tagine with Prunes and Almonds Slow-braised beef short ribs simmered in a spiced sauce of cinnamon, ginger, and saffron, finished with prunes, toasted almonds, and a touch of honey. Served with herbed couscous or flatbread

Lamb Shoulder Braised with Dates and Za’atar Slow-cooked lamb shoulder infused with Middle Eastern spices, served over couscous with toasted almonds and golden raisins

Sumac Roasted ½ Chicken Marinated and roasted with sumac and garlic, served over braised chickpeas and wilted spinach, finished with pan juices and lemon

Vegetarian Roasted Kibeh Bulgur wheat shell, stuffed with spinach, onions, walnuts, golden raisins, sumac, and warm spices. Served with potato skordalia and charred lemon

Roasted Zucchini Stuffed with jasmine rice, toasted almonds, and baharat spice. Finished with tehina sauce

Twice-Cooked Cauliflower Blanched then roasted cauliflower, finished with tahina sauce and a touch of lemon

Lamb Ras el Hanout Tagine Braised lamb shoulder with Moroccan spices, apricots, almonds, and saffron. Served with herbed couscous and spiced roasted carrots

Shish Kebab Grilled filet or chicken skewers marinated with Mediterranean spices. Served with bulgur pilaf, grilled vegetables, and garlic yogurt sauce

SIDES: Classic Mashed Potatoes, Herb Smashed Potatoes, Potato Skordalia, Lemon-Parsley Potatoes, Israeli Couscous, Moroccan Couscous, Bulgur Pilaf, Lentils, Charred Eggplant, Harissa Carrots, Braised Greens, Zucchini Tahini, Seasonal Veg with Sumac

Seasonal fruits salad, labneh, pistachios, honey

Many other options available let’s chat!

1. Classic Mahalabia Middle Eastern milk pudding infused with rose water and finished with crushed pistachios

Pistachio Baklava Phyllo layers filled with pistachios and brushed with clarified butter, finished with citrus-honey syrup

2. Saffron Mahalabia with Cardamom Syrup Creamy milk pudding scented with saffron, served chilled with cardamom sugar syrup and toasted pistachios

3. Orange Blossom Mahalabia with Sesame Brittle Silky milk pudding flavored with orange blossom water, garnished with sesame brittle and pomegranate seeds

Traditional Baklava Layered phyllo pastry with mixed nuts and butter, soaked in spiced syrup

Orange & Olive Oil Cake Moist citrus cake with toasted sesame and a dollop of whipped labneh

Moroccan Carrot Salad Shaved carrots with fennel, Aleppo pepper, lemon, olive oil, and herbs. Served chilled

Hummus with Ethiopian Tahina Chickpeas blended with Ethiopian-style tahina, garlic, lemon, and olive oil. Served with warm flatbread

Rustic Baba Ghanouj Charred eggplant mashed with garlic, lemon, tahini, and olive oil. Smoky, chunky, and served with warm flatbread

Cucumber Salad Fresh cucumbers tossed with feta, dill, red onions, cherry tomatoes, and house-made croutons in a light vinaigrette

Beets with Labneh Roasted beets served over labneh, drizzled with tahini and sprinkled with za’atar

Green Salad Mixed greens tossed in a lemon citronette. Simple and bright

Labneh Tzatziki Strained labneh blended with grated cucumber, garlic, lemon, and fresh herbs. Cool, creamy, and sharp

Matbucha Slow-cooked roasted tomatoes and red peppers with garlic, olive oil, and spices. Served as a rich, smoky dip

Kopanisti Whipped feta blended with roasted red peppers, garlic, and olive oil. Creamy, tangy, and perfect for spreading

Tabbouleh Bulgur wheat mixed with fresh parsley, mint, red onions, and diced tomatoes, tossed in lemon juice and olive oil. Bright, herbaceous, and refreshing

Marinated Mediterranean Olives A bold mix of olives marinated with citrus, herbs, and spices from Southern Europe and North Africa

Pickled Vegetables, Mediterranean Style A rotating mix of house-pickled vegetables infused with herbs, chili, and spice blends from the Levant

Shakshouka Baked eggs in a rich tomato–pepper stew, gently spiced and served with crusty bread

Kibbeh Traditional Middle Eastern dish made with bulgur, pine nuts, herbs. Options: beef, lamb, or vegetarian

Char-grilled squid with sumac and chile-honey vinaigrette, cooled by a swipe of labneh. Finished with crispy shallots and fresh herbs for brightness and bite

Roasted Eggplant with Harissa Yogurt, Crispy Chickpeas, and Coriander – Roasted until melting, layered over spiced yogurt, topped with crunchy chickpeas and fresh herbs

Roasted Sardines with Za'atar – Whole sardines, fennel, orange-infused olives, labneh, charred lemon

Falafel Crispy fried garbanzo bean fritters mixed with fresh herbs and spices. Served with lemon, pickled turnips, and tahini sauce

Harissa Kafteh Grilled spiced patties made with your choice of lamb, beef, or vegetarian mix. Infused with harissa, garlic, and herbs. Served with grilled onions, warm flatbread, and lemon

Grilled Octopus Charred octopus served over preserved lemon potatoes, dressed with tomato citronette. Finished with Kalamata olives, capers, and a touch of pimentón

Dorade Royale, Moroccan Style Whole dorade roasted with lemon, garlic, chermoula herbs and warm spices. Served with charred lemon and pan juices

Whole Mediterranean Sea Bream Oven-roasted with preserved lemon, coriander, parsley, and garlic. Finished with a drizzle of olive oil and served with charred lemon and herb jus

Beef Tagine with Prunes and Almonds Slow-braised beef short ribs simmered in a spiced sauce of cinnamon, ginger, and saffron, finished with prunes, toasted almonds, and a touch of honey. Served with herbed couscous or flatbread

Lamb Shoulder Braised with Dates and Za’atar Slow-cooked lamb shoulder infused with Middle Eastern spices, served over couscous with toasted almonds and golden raisins

Sumac Roasted ½ Chicken Marinated and roasted with sumac and garlic, served over braised chickpeas and wilted spinach, finished with pan juices and lemon

Vegetarian Roasted Kibeh Bulgur wheat shell, stuffed with spinach, onions, walnuts, golden raisins, sumac, and warm spices. Served with potato skordalia and charred lemon

Roasted Zucchini Stuffed with jasmine rice, toasted almonds, and baharat spice. Finished with tehina sauce

Twice-Cooked Cauliflower Blanched then roasted cauliflower, finished with tahina sauce and a touch of lemon

Lamb Ras el Hanout Tagine Braised lamb shoulder with Moroccan spices, apricots, almonds, and saffron. Served with herbed couscous and spiced roasted carrots

Shish Kebab Grilled filet or chicken skewers marinated with Mediterranean spices. Served with bulgur pilaf, grilled vegetables, and garlic yogurt sauce

SIDES: Classic Mashed Potatoes, Herb Smashed Potatoes, Potato Skordalia, Lemon-Parsley Potatoes, Israeli Couscous, Moroccan Couscous, Bulgur Pilaf, Lentils, Charred Eggplant, Harissa Carrots, Braised Greens, Zucchini Tahini, Seasonal Veg with Sumac

Seasonal fruits salad, labneh, pistachios, honey

Many other options available let’s chat!

1. Classic Mahalabia Middle Eastern milk pudding infused with rose water and finished with crushed pistachios

Pistachio Baklava Phyllo layers filled with pistachios and brushed with clarified butter, finished with citrus-honey syrup

2. Saffron Mahalabia with Cardamom Syrup Creamy milk pudding scented with saffron, served chilled with cardamom sugar syrup and toasted pistachios

3. Orange Blossom Mahalabia with Sesame Brittle Silky milk pudding flavored with orange blossom water, garnished with sesame brittle and pomegranate seeds

Traditional Baklava Layered phyllo pastry with mixed nuts and butter, soaked in spiced syrup

Orange & Olive Oil Cake Moist citrus cake with toasted sesame and a dollop of whipped labneh

Artisanal bread with butter

Chicken Liver & Foie Gras Mousse Smooth mousse of chicken liver and foie gras, served with raspberry preserves and baguette

Frisee aux lardons, chicory salad with a warm bacon shallot vinaigrette, and a soft-poached egg

Anchovy and caper tapenade, grilled bread

Salade vert, seasonal greens, shaved asparagus, herbs vinaigrette

Roasted baby beets, sumac labneh, pistachios, oranges, parsley

Sardines in oil, shallot, dijon mustard, cornichons, baguette

Fennel and orange salad with Niçoise olives, red onion, and basil Shaved fennel, citrus segments, Niçoise olives, and red onion, tossed with lemon oil and torn basil. Clean and herbal,

French Onion Soup Caramelized onions in rich beef broth, gratinéed with baguette and Gruyère

Sautéed Scallops Served over white beans and wilted greens with crisp bacon and soy-lemon pan sauce

Ficelle Picarde Savory crêpe filled with sautéed mushrooms, ham, and cheese, topped with béchamel and baked until golden

Pâté Lorrain Pork and beef wrapped in puff pastry, served with cornichons and a mustard-dressed chicory salad

Salmon Rillettes Slow-poached and smoked salmon folded with crème fraîche, shallots, lemon, and herbs, served chilled with toasted sourdough and sea salt butter

Steak Tartare Hand-chopped beef seasoned with mustard, capers, red shallots, cornichons, and onions, topped with egg yolk and served with toasted sourdough

Boudin Noir Traditional French blood sausage served with sautéed apples, caramelized onions, and grainy mustard. Rustic, rich, and deeply rooted in regional French cooking

Brandade de Morue Salt cod and potato purée whipped with olive oil and garlic, served warm with sourdough bread. Classic Provençal comfort

Thyme-basted roasted pork tenderloin, served with potato purée or crispy potato galette, wilted escarole and spinach, and a Dijon mustard pan sauce

Pan-seared salmon with choice of pommes purée or potato galette, served with wilted escarole and spinach, finished with lemon beurre blanc

Roasted trout served over warm spinach, with toasted walnuts, braised white beans, and capers, finished with olive oil and a squeeze of lemon

Seared duck breast, root vegetable purée, soy-scented shiitake papillote, duck jus, sautéed escarole

Grilled Chicken “À l'américaine” Potatoes paille, warm leeks vinaigrette, Sauce Diable

Duck Confit Crisp duck leg, steak potatoes, warm mustard-dressed greens

Sole Meunière Pan-seared sole in brown butter with parsley and shallots, served over parsnip purée

Pan-Seared Red Snapper With grapefruit, shaved fennel, garbanzo beans, olives, za’atar oil, and citrus beurre blanc infused with sumac and preserved lemon

Steak Frites Served with your choice of maître d’hôtel butter, sauce au poivre (peppercorn cream), or shallot-mustard pan sauce. House frites on the side. Ribeye available (Dry aged+$60). Other cuts on request

Nutella crepes with berries

Seasonal fruits galette with Vanilla ice cream for 2

Assorted French pastires

Creme brule

Chocolate ganache tahini tart

Many other options, let’s chat

Sheep’s Milk Ricotta Crostata Buttery shortcrust tart filled with sheep’s milk ricotta, lemon zest, and honey, topped with fresh mint

Supplì alla Romana Crispy risotto and tomato croquettes filled with melted mozzarella

Seasonal Green Salad Fresh seasonal greens tossed in a shallot-honey vinaigrette

Scallop Crudo Thinly sliced raw scallops with pickled mustard seeds, lemon, olive oil, and fennel confit

Cucumber Panzanella Salad Crisp cucumbers, cherry tomatoes, red onions, dill, and feta tossed with house-made croutons in a light vinaigrette

Radicchio & Greens Salad Radicchio and seasonal greens with Gorgonzola, sliced pears, raisins, toasted almonds, and white wine vinaigrette

Fresh Market East Coast Oysters Served on the half shell with mignonette, cocktail sauce, and freshly grated horseradish

Vitello Tonnato Thinly sliced seared veal loin served chilled with a creamy tuna-caper emulsion and seasonal greens

Zucchini Fritters Crispy zucchini fritters served with Greek yogurt and herbs

Caprese Fresh mozzarella, heirloom tomatoes, basil, finished with traditional aged balsamic

Burrata Confit tomatoes, charred sourdough, shaved asparagus, finished with a parmesan vinaigrette

Sepia in Umido Tender cuttlefish braised in tomato, garlic, white wine, and olive oil, served with bread

Saltimbocca Thin slices of chicken or pork tenderloin topped with prosciutto and sage, pan-cooked in butter and white wine

Bucatini all’Amatriciana Thick hollow pasta in a tomato sauce spiced with chili flakes, guanciale, red onions, and parsley

Pappardelle alla Bolognese Wide ribbon pasta tossed in a slow-cooked ragù of beef and Italian sausage

Spaghetti alla Carbonara Spaghetti tossed in a velvety emulsion of egg yolks and butter, finished with crispy guanciale

Bavette Cacio e Pepe Bavette pasta with olive oil, coarsely ground black pepper, pecorino, and parmigiano cheese. Simple and bold

Linguine alle Vongole Linguine with clams, gently sautéed with garlic, chili, white wine, and parsley. Classic and coastal

Linguine Aglio, Olio e Pecorino Linguine tossed with garlic-infused olive oil and finished with grated pecorino. Simple, bold, and timeless

Pappardelle with Italian Sausage and Broccolini Wide ribbons of pasta tossed with sautéed broccolini, crumbled Italian sausage, red chili flakes, onions, and shaved parmesan

Tagliatelle ai Funghi Fresh tagliatelle with sautéed seasonal wild mushrooms, onions, cream, sage, and parmesan

Tagliatelle all’Astice Fresh tagliatelle with lobster, tomato paste, chili flakes, a touch of cream, and chervil

Wild Mushroom Risotto Creamy Arborio rice with seasonal wild mushrooms, fresh herbs, and a touch of parmesan

Spaghetti Puttanesca, pungent, briny sauce from southern Italy made with olives, anchovies, capers, and a chunky tomato base

Spaghetti alla Puttanesca Southern Italian classic with olives, anchovies, capers, garlic, chili, and chunky tomato sauce. Briny, bold, and unmistakably vibrant

Pappardelle al Cinghiale Hand-cut pappardelle tossed in a rich, slow-braised wild boar ragù with Chianti, rosemary, juniper, and tomato. A hearty Tuscan staple, deep with forest flavors and rustic soul

Seafood Risotto Arborio rice simmered with shrimp, clams, mussels, and calamari in a rich seafood broth, finished with fresh herbs

Risotto alla Milanese Classic saffron-infused risotto cooked with parmesan cheese and butter for a luxurious, golden finish

Barolo Risotto Risotto cooked slowly with Barolo wine, braised beef or sausage, and finished with parmesan for a deep, rich flavor

Melanzane alla Barchetta Roasted eggplant boats stuffed with tuna, breadcrumbs, Calabrian chili, and olive oil, served warm

Porchetta Crispy, herb-rubbed pork belly, slow-roasted and rolled, served with pan jus, your choice of mashed or twice-roasted smashed potatoes, and seasonal vegetables sautéed in garlic and olive oil

Roasted Branzino Mediterranean sea bass, roasted with herbs and charred lemon, served with your choice of mashed or smashed potatoes, and sautéed seasonal greens with olive oil and garlic

Pollo Alla’Diavola Spicy marinated whole roasted chicken, served with Tuscan-style roasted potatoes or mashed potatoes, and sautéed seasonal greens with garlic and olive oil

Arista di Maiale Tuscan-style roasted pork shoulder, seasoned with garlic and herbs, served with twice-roasted smashed potatoes or mashed potatoes, seasonal vegetables, and pan jus

Pork Chop Alla’Scapariello Pan-roasted pork chop with Italian sausage, broccolini, and cherry peppers, served with crispy potatoes or mashed potatoes

Pan-Seared Wild Atlantic Salmon Served over wilted seasonal greens with your choice of mashed, roasted, or crispy potatoes

Grilled Lamb Chops With creamy polenta, braised escarole, and a mint-pistachio gremolata

Bistecca alla Fiorentina Thick-cut Tuscan-style steak, grilled to temperature, served with rosemary roasted potatoes and herb compound butter

Filet Mignon Center-cut tenderloin steak, cooked to temperature, served with potatoes any style, sautéed greens, and herb compound butter

Melanzane alla Parmigiana Breaded eggplant layered with marinara, mozzarella, and parmesan, baked until golden. Served with crispy garlic-rosemary potatoes

Vegetarian Lasagna Layers of fresh pasta, mozzarella, rich tomato ragu, creamy béchamel, and Parmigiano-Reggiano, baked to golden perfection

Polenta with Mushrooms and Gorgonzola Creamy polenta topped with sautéed wild mushrooms and a drizzle of melted Gorgonzola cheese

Pampanella Slow-roasted pork belly marinated with garlic, chili, paprika, and herbs, served with soft polenta

Assorted Italian pastires

Pannacotta al limone

Dessert cheeses with almonds and honey

Tiramisu

Many other options available let’s chat!

Aceitunas, Selection of marinated olives from Spain

Tortilla Española, Traditional Spanish omelet of organic eggs, confit potatoes, Spanish onions

Patatas bravas, Crispy potatoes, salsa brava, pimentón, garlic allioli

Croquetas cremosas, creamy croquettes, mushroom, chorizo or bacala

Blue cheese stuffed dates, wrapped in bacon and roasted until crispy

Sardines escabeche, seared sardines, marinated in spanish onions, fennel vinegar and olive oil, side of charred sour dough

Pan con Tomate ,grilled pan crystal bread with tomato Salmorejo and olive oil

Pimientos de padron, blistered Shishito peppers, coarse sea salt

Brócoli con ajo blanco, Roasted broccoli, marcona almond , sumac, raisins, mint

Empanadillas Gallegas, tuna, hard boiled eggs, chopped olives

Pescaíto frito, marinated dogfish battered with garbanzo flour

Tortilla Española with sardines escabeche, Traditional Spanish omelet of organic eggs, confit potatoes, Spanish onions

Marinated makerel, roasted peppers, onions, raisins, confit potatoes

Garbanzo, apricots, chorizo, mint, pimenton

Pulpo a Gallega, octopus cooked long and slow, confit potatoes, pimenton, olives

Stuffed piquillo peppers with rice, and braised oxtail or seafood

Ajo blanco, white gazpacho, made with almonds, bread, olive oil, garlic, grapes

Gambas al ajillo, shrimp sautéed with garlic, side of charred sour dough bread

Setas al ajillo, Sautéed button mushrooms in a garlic and Sherry wine sauce, side of charred sour dough

Fideus – A Catalan-style dish like paella, but made with thin, toasted noodles instead of rice. Rich, smoky, and deeply caramelized on the bottom, it’s built for bold flavors — seafood, veg, or meat — and meant to be shared

Lomo de Cerdo Andaluz Grilled pork loin marinated with garlic and smoked paprika, topped with caramelized onions. Served over roasted potatoes with a sherry herb sauce

Bacalao a la Vizcaína – Salt cod gently simmered with garlic potatoes, sweet onions, roasted red peppers, and briny olives. A bold, Basque-inspired dish with deep coastal flavor

Steak com Fritas, Asturian Style – Grilled steak with cider-braised onions, crisp fries, and smoky paprika butter

Andaluz Seafood Stew – Rustic tomato and pepper broth simmered with clams, mussels, shrimp, squid, fish, and spiced sausage — bold, coastal flavors from the south of Spain

Rabo de Toro Andalusian-style oxtail stew, braised until tender in Rioja wine with aromatics and saffron — rich, deep, and comforting

Paella Mariscos Seafood paella made with saffron rice, shrimp, clams, mussels, and calamari

Paella de Monte Country-style paella with saffron rice, wild game meat rabbit, guinea hen, and rosemary

Paella Ibérica Saffron rice cooked with Ibérico pork, Spanish chorizo, and smoked paprika

Traditional Paella Original Valencia-style paella with saffron rice, chicken, rabbit, green beans, and garrofón beans

Crema catalan

Arroz de leche

Basque cheesecake

Many other options available let’s chat!

* Za’atar & Olive Oil Challah Pull-Aparts (served warm)

* Eggplant Chips with Smoked Paprika Aioli

* Crispy Chicken Poppers with Harissa Honey Drizzle

* Beet Tartare with Pickled Shallots on Matzo Crackers

* Mini Falafel with Tahini-Cucumber Yogurt

* Roasted Cauliflower Velouté with garlic confit oil and micro greens

* Hearts of Palm & Avocado Salad with citrus vinaigrette and puffed quinoa

* Sweet Potato Gnocchi with sage brown butter (parve version)

* Chicken Consommé with herb matzo gnocchi and mirepoix pearls

* Duck Breast with pomegranate glaze, roasted carrots, and thyme jus

* Coffee-Rubbed Short Ribs with celery root purée and crispy shallots

* Stuffed Delicata Squash with wild rice, toasted pecans, and cranberry relish (vegan)

* Herb-Crusted Lamb Chops with mint gremolata and roasted fingerlings

Pan-Seared Branzino with fennel-orange salad

* Lemon Olive Oil Cake with rosemary syrup and brûléed citrus

* Pistachio Halva Baklava with silan drizzle

* Vanilla Bean Coconut milk Panna Cotta with mango coulis and sesame tuile

Chopped Salad – chopped romaine and kale, grilled corn, red onion, cotija cheese, crispy tortilla strips, pickled jalapeños, and smoky BBQ ranch

Cajun Potato Salad – creamy Yukon golds folded into a bold, tangy Cajun mayo-mustard dressing, with crunchy celery, scallions, and a smoky kick of paprika

Red Cabbage Slaw – crisp red cabbage, cider-honey dressing, golden raisins, toasted sunflower seeds, and a touch of dill

BBQ Cucumber Salad – crisp cucumbers, cherry tomatoes, and cotija cheese tossed in a smoky chili vinaigrette with charred scallions, pickled onions, and fresh herbs

Creole Corn Elote – charred corn with Cajun mayo, cotija cheese, scallions, and a kick of Southern heat."

Tangy brocoli salad, raisins, julienne carrots and shaved cabbage, tangy ranch dressing

Country Mac & Cheese – ultra-creamy elbow macaroni tossed in a rich Mornay sauce made with sharp cheddar and aged Gruyère, baked until bubbly with a golden crust. Southern comfort, turned up a notch

Bbq baked beans with pulled pork

Country mashed potatoes

Collard greens with brisket

Texas brisket

St louis spare ribs

Bbq chicken quarters

Smoked turkey

BBQ pulled pork

Burgers, classic or smashed burgers

Grilled chicken

Grilled chicken wings

Grilled smoked susage

Grilled assorted vegetables

Texas hotlinks

Burnt ends

Baby back ribs

Assorted cookies

Chocolate chip brownies

Many other options available let’s chat

Cinnamon mini donuts with Mexican chocolate dip

Frisee aux lardons, chicory salad with a warm bacon shallot vinaigrette, and a soft-poached egg

Oysters, mignonette, cocktail sauce, horseradish

Hush puppies, shrimp and anduille/anduile/shrimp or vegetarian

Crab and Corn Fritters, Remoulade

Peel and eat spicy shrimp old bay or slap yo mama mild or hot

Cajun crab cakes, tabasco aioli

Gulf Shrimp with Sweet Corn Coulis

Blue Crab Beignets (parties of 8 ppl max)

Mini mufuletta sliders, the quintessential New Orleans sandwich of cured meats, cheese, and tangy olive salad piled onto a small bun

Blue crab with charred corn succotash

Creole Sausage croquettes

-Shrimp and grits

Okra mac and cheese with andouille sausage

Spicy Crab Spaghetti, Jalapeno, lemon, butter

Shrimp Po’boy, 5" sized, shredded lettuce, herb mayonnaise, pickles

Creole crab croquettes

Gumbo, sea food and chicken, or as you wish, dark roux, okra, sofrito, rice

Shrimp or craw fish etoufee, rice

Jambalaia, rice, chicken thighs, andouille sausage, onions, bell peppers, celery, and green onions

Pastalaya, pasta, rice, chicken thighs, andouille sausage, onions, bell peppers, celery, and green onions

Lousiana dirty rice, anduille sausage, tomatoes, sofrito, blackend fish of the day

Crawfish/lobster or shrimp Bisque with Seafood & andouille Sausage

Shrimp and Crab Gumbo, white rice, crispy okra

Chicken and pork gumbo, white rice, crispy okra

Assorted French pastires

Arroz de leche

Banana foster crepes