Chef Craig Stevens

New England Clam ChowderCreamy house-made chowder with littleneck clams, Yukon gold potatoes, applewood smoked bacon and fresh dill, served with oyster crackers

Crispy Crab Cakes Pan-seared jumbo lump crab cakes with Old Bay seasoning, roasted corn relish and a smoky remoulade sauce

Deviled Eggs & Caviar Classic Southern deviled eggs topped with American sturgeon caviar, chive crème fraîche and smoked paprika

Wedge Salad Crisp iceberg wedge with house-made blue cheese dressing, candied bacon, heirloom cherry tomatoes and pickled red onion

Roasted Beet & Arugula Golden and red beets over peppery arugula with goat cheese, candied pecans, sliced apple and apple cider vinaigrette

Grilled Romaine Caesar Charred romaine hearts with white anchovy, shaved Parmigiano-Reggiano, house Caesar dressing and herb-toasted breadcrumbs

Prime Dry-Aged Ribeye 14oz bone-in dry-aged ribeye with truffle compound butter, crispy duck fat potatoes and roasted asparagus with lemon gremolata

Maple-Glazed Heritage Pork Chop Thick-cut Berkshire pork chop with Vermont maple glaze, stone-ground grits, braised collard greens and pickled apple chutney

Pan-Roasted Atlantic Halibut Fresh halibut over sweet corn succotash with cherry tomatoes, bacon and basil, finished with a brown butter and lemon caper sauce

Classic Creme Brulee

Decadent Warm Chocolate Lava Cake Individual Valrhona dark chocolate lava cake with a molten center, served warm with vanilla bean ice cream, fresh raspberries and a dusting of powdered sugar · · ·

Classic New York Cheesecake Dense and creamy New York-style cheesecake with a graham cracker crust, fresh seasonal berry compote and whipped cream

Southern Peach Cobbler Bubbling fresh peach cobbler with brown sugar and cinnamon, topped with a flaky crust and vanilla bean ice cream

Seared Scallops With Lemon, Herbs & Silky White Bean Purée

Tuna Crudo With Olive Oil, Citrus & Sea Salt

Prosciutto-Wrapped Figs With Honey & Pistachios

Fennel, Blood Orange & Olive Salad

Little Gem Caesar With Anchovy & Parmesan

Grilled Shrimp & Avocado Salad With Citrus Dressing

Lobster Pasta With White Wine & Basil

Herb-Crusted Rack of Lamb With Garlic Yogurt

Branzino Roasted With Lemon, Capers & Olive Oil

Pistachio Semifreddo

Lemon Olive Oil Tart

Dark Chocolate Budino With Sea Salt

Crab Cakes with remoulade sauce

Balsalmic Braised Short Ribs

Herb lamb Chops, Smoked Eggplant Puree,

Caesar salad with Caesar dressing

Baby Mixed Green Salad with Grilled Peaches Port wine Vinaigrette

Mixed Greens and Pear Salad with Blue Cheese Spring mix, thinly sliced pear, crumbled blue cheese, and spiced pecans drizzled with a white balsamic and honey dressing

Beef Tenderloin a center Cut filet of beef . Served with a loaded mashed potatoes and Garlic peppered Asparagus

Grilled Salmon, served with sautéed spinach, crispy fingering potatoes served a chardonnay sauce

New York Strip with pan seared wild mushroom and Onion Petals, French Green Beans and Cognac Cream Sauce

Bread Pudding Soufflé Classic New Orleans Bread Pudding Soufflé, Whiskey Cream Sauce, Toasted Pecan Praline, Vanilla Bean Ice Cream

Basque Style Cheesecake with Raspberry Coulis

Apple Creme brûlée

Beignets de Crabe Gulf Blue Crab Beignets, Remoulade Glacée, Pickled Okra, Creole Mustard Aioli, Chive Oil

Huîtres Rockefeller Charbroiled Gulf Oysters, Spinach & Pernod Cream, Applewood Bacon, Parmesan Crust, Hot Sauce Butter

Boudin Blanc en Croûte Cajun Boudin Blanc in Brioche Crust, Pepper Jelly Glaze, Crystal Hot Sauce Reduction, Micro Greens

Salade de Crevettes Gulf Shrimp & Avocado, Butter Lettuce, Pickled Mirliton, Creole Vinaigrette, Crispy Tasso

Salade César à la Louisiane Baby Romaine, Blackened Catfish, Creole Caesar Dressing, Cornbread Croutons, Smoked Parmesan

Salade du Bayou Spring Greens, Seared Duck Confit, Candied Pecans, Sliced Strawberries, Cane Syrup-Tabasco Vinaigrette

Homard à l'Étouffée Butter-Poached Lobster Tail, Classic Étouffée Sauce, Saffron Dirty Rice, Crispy Leek, Gulf Herb Oil

Canard Gumbo Revisité Pan-Seared Duck Breast, Deconstructed Filé Gumbo, Andouille Crumble, Okra Chip, Scallion Rice Cake

Filet de Bœuf Cajun Blackened Prime Tenderloin, Crawfish Cream Sauce, Sweet Potato Gratin, Charred Spring Onion, Bourbon Jus

Bread Pudding Soufflé Classic New Orleans Bread Pudding Soufflé, Whiskey Cream Sauce, Toasted Pecan Praline, Vanilla Bean Ice Cream

Tarte Banane Foster Caramelised Banana Tart, Dark Rum Caramel, Chantilly Cream, Candied Walnut, Chicory Coffee Reduction

Gâteau de Sirop Louisiana Cane Syrup Spice Cake, Steen's Molasses Glaze, Fresh Strawberry Compote, Honey Crème Fraîche

Jumbo Lump Crab Arepa avocado crema • pickled red onion • cilantro

Tuna Tiradito aji amarillo • lime • crispy plantain

Chicken Empanadas sofrito • olives • smoked paprika aioli

Grilled Peach & Burrata Salad arugula • toasted pumpkin seeds • basil oil

Latin Caesar Salad romaine • queso cotija • garlic lime dressing chili-dusted croutons

Roasted Corn & Avocado Salad cherry tomatoes • cilantro • lime vinaigrette

Grilled Filet of Beef chimichurri • truffle yuca purée • grilled broccolini

Mojo-Marinated New York Strip caramelized onions • crispy fingerling potatoes charred green beans

Pan-Seared Chilean Sea Bass coconut lime sauce • plantain purée • sautéed vegetables

Chicken Ropa Vieja Style braised peppers • onions • tomato served with saffron rice

Dulce de Leche Cheesecake candied pecans • caramel drizzle

Mango Passionfruit Tart toasted meringue

Classic Tres Leches Cake vanilla whipped cream • fresh berries

Cavatelli with Braised Beef Ragu,Tomato, Chili, Shaved Parmesan Cheese

Rissoto Al Tartufo - Rissoto with Black Truffle and Marscapone, Basil

Gnocchi di Ricotta Ricotta Gnocchi Pillowy ricotta gnocchi, roasted tomato & basil sauce, Stracciatella di Bufala & crispy sage Dairy

Caesar salad with croutons and Caesar dressing

Burrata con Fichi Burrata & Fig Pugliese burrata, caramelised black figs, aged balsamic di Modena, Prosciutto di Parma & toasted pine nuts

Carpaccio di Manzo Beef Carpaccio Thinly sliced Piedmontese beef, aged Parmigiano Reggiano, truffle oil, wild rocket & capers

Filetto di Branzino Sea Bass Fillet Wild-caught Ligurian sea bass, Palermo-style caponata, salsa verde, saffron aioli & crispy skin

Costata di Manzo Florentine Rib-Eyep Prime beef, rosemary roasted potatoes, grilled Onions and aspargus

Agnello in Crosta Herb-Crusted Lamb Rack of lamb, pistachio & herb crust, confit garlic puree, roasted artichokes & jus

Tiramisu with a trio of sauces raspberry, chocolate, Caramel

Cannolo Siciliano Sicilian Cannolo Crisp pastry shell, whipped sheep's ricotta, candied orange peel, Bronte pistachio & dark chocolate

Panna Cotta al Limone Lemon Panna Cotta Amalfi lemon panna cotta, Prosecco & elderflower gelee, candied citrus zest & fresh raspberries

Seared Foie Gras on Brioche French Toast with Carmalized Apples and Figs

Duck Breast, Goat Cheese Pierogies

Steak Tartare on Brioche with Quail Eggs

Salade de Homard — poached lobster & mango with tarragon emulsion

Salade Niçoise Moderne — seared yellowfin tuna with quail egg & anchovy vinaigrette

Salade de Printemps — shaved fennel & watermelon radish with burrata & champagne-truffle vinaigrette

Canard à l'Orange Moderne — slow-roasted duck with blood orange

Agneau de Lait Rôti — rack of lamb with pistachio crust

Filet de Bœuf Rossini — Beef tenderloin with foie gras & truffle

Fraisier Contemporain — strawberry & lychee entremet

Soufflé au Citron Vert — warm lemon soufflé with Raspberry sorbet

Tarte Tatin de Apple— caramelised Apple tart with Vanilla Bean Ice Cream